Restaurant Unstoppable with Eric Cacciatore (general)

Nikky grew up in Bangkok, Thailand and ventured to Dallas, Texas. She received her Bachelors in Business Administration majoring in Entrepreneur Studies and Marketing from Babson College, in Wellesley, Massachusetts. She continued her studies at El Centro College Culinary School in Dallas, Texas. Since opening Asian Mint in 2004, Phinyawatan has received countless awards and accolades. Over the past 15 years Asian Mint has scaled to three locations within Dallas. In 2018, Nikky took a crack at the fast-casual world with Enjoy Mint, where they serve fast, fresh, Thai Bowls.

Show notes…

Favorite success quote or mantra:

Just go out and do it

In this episode with Nikky Phinyawatana, we discuss:

  • Studying entrepreneurship
  • Studying at Babson College
  • Nikky's mentors
  • Learning from observing
  • Nikky's upbringing and how it influenced her entrepreneur mentality
  • Her father as a mentor
  • The importance of having a clear vision and a solid business plan
  • Teach by showing not telling
  • Failures and overcoming them
  • The importance of getting legal paperwork correct prior to opening
  • Doing it yourself
  • Educating your guests/fans
  • You must be authentic
  • Have a marketing plan
  • Social media marketing
  • Kiosk ordering in fast casual
  • You must be able to showcase what you sell
  • Live and breathe your culture to pass it on to your staff

Today's sponsor:

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.

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Humbling, grateful, authentic
  2. What is your biggest weakness?
    • Move to fast sometimes
  3. What's one question you ask or thing you look for during an interview?
    • Passion
  4. What's a current challenge? How are you dealing with it?
    • Keeping people motivated all the time. Stay motivated.
  5. Share one code of conduct or behavior you teach your team?
    • Inspire yourself and others
  6. What is one uncommon standard of service you teach your staff?
    • Do your best with the best intentions
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Compliment your employees. Be specific in your compliments.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Do what you love, love what you do
    • Make sure you put your family and friends first
    • Know your priorities

Contact info:

Asian Mint website

Enjoy Mint website

Instagram: @nikkyfeedingsouls @asianmint @enjoymintkitchen

YouTube channel: Nikky Feeding Souls

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 599_Phinyawatana_mixdown.mp3
Category:general -- posted at: 12:11pm EST

College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.

It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl and Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.

 

Show notes…

Favorite success quote or mantra:

Create remarkable memories.

In this episode with Kyle Noonan, we discuss:

  • Creating the perfect mission statement
  • Minimize your mission statement, keep it short and sweet
  • Make your guests dining experience about good memories
  • Find a partner who compliments you
  • Invest in training the right people
  • Teach the "why" in addition to the "what"
  • Teach your team members everything about your history and intentions
  • Save, save, save in order to gain opening money
  • Never get comfortable, always look for places to save money
  • Finding a location
  • If your idea is good and you have the right talent you can make a startup happen
  • Stamina is key in completing a project
  • Budgeting
  • Have a good, clear vision for the FUTURE; don't just rely on your resume
  • Concept first, location to suit
  • Learn to say no to opportunities that aren't in line with what you are trying to do
  • Honesty is key!
  • The restaurant industry will beat humility in you and it's a good thing

Today's sponsor:

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I think big, not afraid to take "moon shots"
  2. What is your biggest weakness?
    • Same as strength
  3. What's one question you ask or thing you look for during an interview?
    • Hospitality, positive energy
  4. What's a current challenge? How are you dealing with it?
    • Saying no to projects
  5. Share one code of conduct or behavior you teach your team.
    • Take care of others first
  6. What is one uncommon standard of service you teach your staff?
    • to create remarkable memories
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Talk to their guests
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Treat others well
    • Be kind
    • Be sincere

Contact info:

Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel

Facebook: Kyle Noonan

Twitter: @kylenoonan

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 597_Kyle_Noonan_mixdown.mp3
Category:general -- posted at: 3:30am EST

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.

Show notes…

Favorite success quote or mantra:

Dreams don't work unless you do.

In this episode with Kyle Hilla, we will discuss:

  • Doing the work!
  • Bartending industry
  • Influences in the industry
  • Passion in staff translates to passion in your guests
  • The "proper way" to be angry and how to prove a point
  • The importance of energy and sociability
  • The importance of the "slow period" in a restaurant
  • People are at their best with at least some stress
  • Keep the customer's perspective in mind
  • Chaos as a motivator
  • Managing liquor costs
  • Don't ever stop learning
  • Observing experts is the best way to learn from them
  • Don't have a confusing menu
  • Be "on brand" but maintain effective communication in the menu
  • Capitalizing on a happy hour
  • The point of happy hour is to get butts in seats
  • Creating loyalty
  • Ego in the industry
  • Hospitality as a way of life

Today's sponsor:

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.

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Adaptability. Avoid complacency and stay hungry.
  2. What is your biggest weakness?
    • An eagerness to always be right. A tendency to keep things black and white.
  3. What's one question you ask or thing you look for during an interview?
    • Past jobs and how they talk about them. Bad experiences and how they reflect on them.
    • People's phone screen (how they take care of their belongings)
  4. What's a current challenge? How are you dealing with it?
    • People entering the industry just for money, not for their passion for hospitality.
  5. Share one code of conduct or behavior you teach your team.
    • Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working.
  6. What is one uncommon standard of service you teach your staff?
    • Shaking the hand of the guest before you drop the check.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Dehydrators; control your waste.
  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?
    • Train your replacement. Mentor someone.
    • Hospitality isn't an industry; it is a way of life.
    • Have a positive impact on someone every day.

Contact info:

The Statler Hotel 1914 Commerce St, Dallas TX

Instagram: ghostfacehilla

Facebook: Kyle Hilla

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 597_Hilla_mixdown_1.mp3
Category:general -- posted at: 7:46am EST

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.

Show notes…

Favorite success quote or mantra:

Dreams don't work unless you do.

In this episode with Kyle Hilla, we will discuss:

  • Doing the work!
  • Bartending industry
  • Influences in the industry
  • Passion in staff translates to passion in your guests
  • The "proper way" to be angry and how to prove a point
  • The importance of energy and sociability
  • The importance of the "slow period" in a restaurant
  • People are at their best with at least some stress
  • Keep the customer's perspective in mind
  • Chaos as a motivator
  • Managing liquor costs
  • Don't ever stop learning
  • Observing experts is the best way to learn from them
  • Don't have a confusing menu
  • Be "on b
Category:general -- posted at: 7:45am EST

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area.

Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures.

Show notes…

Favorite success quote or mantra:

Never, never, never, never, never.....give up!

In this episode with Chef Sharon Van Meter, we discuss:

  • Relentlessness.
  • Chef Van Meter's beginnings and how she learned to cook.
  • The pros and cons of fearlessness.
  • Being the only woman in a male-dominated school/profession.
  • Don't let your fears interrupt your success.
  • Tackling obstacles one by one.
  • Letting fear and discomfort motivate you.
  • Kicking back and listening to others before you give your opinion.
  • The best leaders create the best organizations and surround themselves with the best people.
  • All power does not begin and end with one person.
  • Territorializing your kitchen.
  • Letting your individual team members grow.
  • Work/life balance.
  • The importance of family.
  • The generations that come after you and how to judge them.
  • Being more lenient and understanding of your younger team members.
  • Diversifying your interests.
  • Concentrate less on people's faults.
  • The importance of making everyone around you feel their best.
  • Don't just get a little involved, go in 200%.
  • Create YOUR OWN work/life balance.
  • team building 

Today's sponsor:

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • I'm fearless
  2. What is your biggest weakness?
    • I'm fearless
  3. What's one question you ask or thing you look for during an interview?
    • Loyalty
  4. What's a current challenge? How are you dealing with it?
    • Not enough time in the day
  5. Share one code of conduct or behavior you teach your team.
    • Always put the customer first
  6. What is one uncommon standard of service you teach your staff?
    • Treat this business like it's yours and it will be one day
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Not consistent enough
    • Training based on consistency
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
    • My iPhone is my office now
  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?
    • One thing: we need to be better, kinder, more loving people.

Contact info:

3015 At Trinity Groves website

Instagram: 3015tg

Physical Address: 3015 Gulden Lane, Dallas, Texas

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 596_Van_Meter_mixdown.mp3
Category:general -- posted at: 5:00am EST

A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant.

Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth’s Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur.

Show notes…

Favorite success quote or mantra:

Seek perfection. Accept excellence.

In this episode with Roger Kaplan, we discuss:

  • Growing up in a food-conscious household.
  • What we do and do not learn in culinary school.
  • The value of education vs. experience.
  • The importance of the desire to learn.
  • Everyone you meet could teach you something.
  • The importance of learning.
  • Your sphere of influence.
  • You must know everything about your craft.
  • You need mentors in your life and career.
  • Create a successful and impactful culture.
  • Create a narrow, focused vision.
  • Vision statements.
  • You must provide the tools for success in order to breed success.
  • Passion for people.
  • The restaurant industry as the best industry.

Today's sponsor:

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.

 

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Relentless pursuit of success.
  2. What is your biggest weakness?
    • I assimilate information too quickly.
  3. What's one question you ask or thing you look for during an interview?
    • Can do, will do attitude. Can you fit in? Are you willing to improve?
  4. What's a current challenge? How are you dealing with it?
    • Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over.
  5. Share one code of conduct or behavior you teach your team.
    • Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was.
  6. What is one uncommon standard of service you teach your staff?
    • Every person that walks into your establishment needs to be happier when they leave.
  7. What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't invest in education and development.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Data inventory technology. Star Chefs.
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Embrace your family. Embrace your friends. Be successful.

Contact info:

Instagram: @RKinnovation

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 595_Roger_Kaplan.mp3
Category:general -- posted at: 3:30am EST

Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX.

Show notes…

Favorite success quote or mantra:

"Make it nice, or make it twice."

"The Chef is always right." 

In this episode with Scott Gottlich, we discuss:

  • Surrounding yourself with the best to become even better. 
  • Giving your services for free, in order to create opportunity for yourself. You got to give before you get.  
  • How to teach unwavering standards. 
  • Having a zero tolerance policy for overworking your staff. 
  • Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create. 
  • If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges. 
  • The challenges of opening a chef driven concept. 
  • Never making an emotionally charged decision.  
  • The significance of simplifying and doing one thing really well. 
  • What a Private Placement Memorandum (PPM) is. 

Today's sponsor:

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

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?
    • Procrastination.
  3. What's one question you ask or thing you look for during an interview?
    • Look to see if they're excited about the opportunity; it can't just be a job. 
  4. What's a current challenge? How are you dealing with it?
    • staffing
  5. Share one code of conduct or behavior you teach your team.
    • Integrity. 
  6. What is one uncommon standard of service you teach your staff?
    • Make it personal. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
    • Lessons of Excellence
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention to the details. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Excel
  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 love.
    2. Work harder than everyone else. 
    3. Have integrity. 

Contact info:

Fruitionhospitality.com 

Scott@fruitionhospitality.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 Scott Gottlich for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 594_Scott_Gottlich_mixdown.mp3
Category:general -- posted at: 8:40am EST

After a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen’s Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community.

Show notes…

Favorite success quote or mantra:

 "Have fun. Do what you do."

"Surround yourself with great people. It makes life a lot easier." 

In this episode with Jack Gilmore and Tom Kamm, we discuss: 

  • How Jack and Tom got their start in the restaurant industry. 
  • The simple power looking someone in the eye and smiling has. 
  • What passion is; giving a shit. 
  • Going into new situations with the intention to learn. 
  • Leveraging a servers logs. 
  • Being willing to learn from you mistakes. 
  • Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?"
  • How Jack Groomed his son for a successful career. 
  • How you cannot be successful in this industry, unless you have support from your family.  
  • Why who you know is more powerful than a solid business plan. 
  • The importance of having key players on your team early on and how Jack and Tom got their key players. 
  • Why integrity is so important. Do what you say. Say what you do. 
  • Checking your ego at the door. 
  • Trusting the people you've surrounded yourself with to make the right decision. 
  • Growing your people before growing your physical locations.  
  • Jack and Tom's strategy for growth, specifically when determining locations. 
  • The role systems have with scaling. 
  • How to motivate your team without being aggressive. 
  • How good training influences motivation. 

Today's sponsor:

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.

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Passion.
  2. What is your biggest weakness?
    • Jack: Organization.
    • Tom: Saying no. 
  3. What's one question you ask or thing you look for during an interview
    • Likability 
  4. Share one code of conduct or behavior you teach your team.
    • Be a team player. 
  5. What is one uncommon standard of service you teach your staff?
    • If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right. 
  6. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't listen to their guest.
    • They don't eat in their own restaurants. 
    • Make it easy to take guest money. 
  7. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • a restaurant management system that is hooked into your reservation system. They use Restaurant Connect
  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. Surround yourself with great people.
    2. Be humble.
    3. Stick with what sticks. 
    4. Leave the community better than when you entered it.  

Contact info:

www.jackallenskitchen.com

@jackallenskitchen

Thanks for listening!

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

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

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

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

Huge thanks to Jack Gilmore & Tom Kamm for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 593_jack_and_Tom__mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house.

Show notes…

Favorite success quote or mantra:

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

-Wayne Gretzky

In this episode with Eric Silverstein, we discuss:

  • Why Silverstein left his life of as a lawyer to open a food truck.
  • What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time.
  • How his experience studying law taught him discipline.
  • How to develop discipline.
  • Why he chose the route of opening a food truck.
  • How he believes the food truck model is broke.
  • Asking for those your respect and admire for help.
  • How growth comes from creating opportunity for people.
  • How owners can get in trouble trying to wear too many hats.
  • As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement.
  • Knowing your target market and giving the people what they want.
  •  

Today's sponsor:

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hard Work.
  2. What is your biggest weakness?
    • Incredibly emotional about his business.
  3. What's one question you ask or thing you look for during an interview?
    • Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?"
  4. What's a current challenge? How are you dealing with it?
    • Minimize day to day task so he focus more no workin on this business.
  5. Share one code of conduct or behavior you teach your team.
    • Be ready. Be fucking prepared.
  6. What is one uncommon standard of service you teach your staff?
    • Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take an honest assessment on their brand.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. It's a marathon; not a sprint.
    2. Hard work and determination is half the battle.
    3. There is no success without sacrifice.

Contact info:

www.thepeachedtorilla.com

www.barpeached.com

www.peachedsocialhouse.com

@projectpeached

@peachtortilla

 

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 592_Eric_Silverstein_2_mixdown.mp3
Category:general -- posted at: 12:47pm EST

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners  Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual.

Show notes…

Favorite success quote or mantra:

"Your future depends on many things, but mostly you." 

In this episode with Mark Buley, we discuss: 

  • Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way. 
  • Why successful people in hospitality often did very poorly in school. 
  • The benefits from culinary school. 
  • Why you need to take risks before you're ready; you'll never be ready.   
  • Coming together with a common goal and vision. 
  • Keeping calm, cool, and setting the example for your team. 
  • Showing your team how much you care for them with your actions.   
  • Surrounding yourself with people who make up for your shortcomings. 
  • How the team for the Odd Duck came together.  
  • Working things like non-compete clauses into your partnership agreement. 
  • How to keep your team driven and motivated.  
  • How to approach someone in a non threatening way if you believe that are under motivated or underperforming. 
  • How to transition from focusing on one location to two locations. 
  • How important it is to have someone on your team on the pulse of your finances.

Today's sponsor:

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    1. Curiosity
  2. What is your biggest weakness?
    1. Attention span. 
  3. What's one question you ask or thing you look for during an interview?
    • Find out if they're are a team player or not. 
  4. What's a current challenge? How are you dealing with it?
    • Finding way to keep his team motived and focused on the vision. 
  5. Share one code of conduct or behavior you teach your team.
    • Always help the dishwasher. 
  6. What is one uncommon standard of service you teach your staff?
    • Service extends beyond the guests and to your team. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't take care of local farms. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Food and hospitality are always improved by care from the source.
    2. All great restaurants are a product of their place and time. Embrace it. 
    3. How you treat people is everything. 

Contact info:

barleyswine.com

oddduckaustin.com

sourduckmarket.com

@oddduckaustin

@barleyswine

@barelyswine

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 591_Mark_Buley_mixdown.mp3
Category:general -- posted at: 2:32pm EST

Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer.

the founder of the project and a veteran of both the United States Marine Corps and Austin’s respected craft brewing scene

As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company.

Show notes…

Favorite success quote or mantra:

"Push through it."

In this episode with Jake Maddux, we discuss: 

  • How Jake discovered his passion for beer. 
  • The importance of consistency and discipline and how to maintain a culture of consistency and discipline. 
  • Having core values and higher purposes underlying your company to attract onto yourself top talent. 
  • The impact of knowing someone believes in you. 
  • Giving your employees the room to grow on your dollar and time. 
  • Why it is important to differentiate yourself. 
  • What approach to take when networking.  
  • Why Maddux chose to focus on on-site consumption. 
  • Caring about the right things; quality.  
  • Using pop-ups to create a culture and brand.
  • Being a part of the solution.  

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Stubbornness
  2. What is your biggest weakness?
    • Pride. 
  3. What's one question you ask or thing you look for during an interview?
    • Enthusiasm. 
  4. What's a current challenge? How are you dealing with it?
    • Controlling labor. He's controlling his labor expense with budgets. 
  5. Share one code of conduct or behavior you teach your team.
    • Respect for yourself and others. 
  6. What is one uncommon standard of service you teach your staff?
    • Predictive 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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Maintaining enthusiasm.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be kind. 
    2. Be Generous
    3. Be Professional. 

Contact info:

@thebrewerstableaustin

@beerevangelist

www.thebrewerstable.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 Jake Maddux for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 590_Jake_Maddux_mixdown.mp3
Category:general -- posted at: 3:30am EST

Ryan Salts Restaurant Unstoppable Podcast

Hailing from San Antonio and graduate of  St. Mary’s University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week.  His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections.

Show notes…

Favorite success quote or mantra:

Every day is a new day.

In this episode with Ryan Salts, we discuss: 

  • How powerful taking an interest in others can be. 
  • Once you've gained an idea of who is who, helping people connect. 
  • What attracted Ryan to entrepreneurism. 
  • How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation. 
  • How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers. 
  • What most food entrepreneurs miss when they're opening their food business. 
  • Communicating with the regulatory entities instead of seeing them as if they are the bad guys. 
  • Setting your business up with the right tools on day one so you don't have to fix things while your business is running. 
  • Taking the time to think about what you want to become so you can set yourself up better to get there. 
  • Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing. 

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

If you have any questions throughout the program please feel free to contact him directly via email or phone (rsalts@launchsa.org, 210.885.5914) –

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 589_Ryan_Salts_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Chef Tim McDiarmid was raised on a farm in rural Canada.  After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she’d always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café.

Show notes…

Favorite success quote or mantra:

"Ultimately, nothing is so important that it is worth losing your cool, if things go wrong."

In this episode with Tim Mcdiarmid, we discuss:

  • How Mcdiarmids childhood help influence who she is today.
  • What it was like moving to NYC after growing up in rural Canada.
  • How mentors don't necessarily have to be older individual; they can be peers.
  • The power of keeping a cool, calm, and collected persona.
  • Finding a unique selling proposition.
  • Not being gimmicky.
  • Going from working in the business to working on the business.
  • Just believing that when you hire people they will help you make more money so that you can afford them.
  • Build a network, and learn to ask for help.
  • How to get the right people around you. Hire slowly. Fire quickly.
  • Being very clear about your vision so you can attract onto yourself the right people.
  • How having an established brand helps with the hiring process.
  • Knowing when to bring on partners vs hiring for help.
  • How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be.
  • Being transparent with your intentions and who you are to attract onto yourself like minded individuals.
  • When things go wrong, taking the time to find out why and to create systems to correct for it.
  • While systems are good, it is possible to have too many systems.

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Building an emotional connection with guest and network. 
  2. What is your biggest weakness?
    • Having too much compassion. 
  3. What's one question you ask or thing you look for during an interview?
    • Ask, "What is your worst job? How long did you last?" 
  4. What's a current challenge? How are you dealing with it?
    • Keeping her eye on the big picture while scaling
  5. Share one code of conduct or behavior you teach your team.
    • building an emotional connection with their guests. 
  6. What is one uncommon standard of service you teach your staff?
    • Educate and teach 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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Make good food. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Don't let the hard lessons in life harden your heart. 
    2. Do something you love. 
    3. Take the time to appreciate the good parts of life. 

Contact info:

TimTheGirl.com

TheGoodKind.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 Tim McDiarmid  for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 588_Tim_McDiarmid_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University.

Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA.

Show notes…

Favorite success quote or mantra:

One team. One goal 

In this episode with Stephen Paprockir, we discuss:

  • The difference between the hotel industry and the restaurant industry from an employee standpoint. 
  • The importance of finding work life balance. 
  • How to get a team to follow you wherever you go. 
  • Giving your place of employment plenty of notice before you leave.  
  • Doing your research before going into business with an organization. 
  • Not getting involved with an organization as a partner if they're not willing to show you the numbers.  
  • The power of being open and honest with the people you employ. 
  • How the command and control leadership style doesn't work anymore. You need to have fun.  
  • Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it. 
  • How Stephen got the idea of Texas Black Gold Garlic. 
  • Selling a products back to the company you work for. 
  • Taking advantage of  any local incubators or entrepreneurial support systems you city may offer. 
  • How there is opportunity in food as medicine. 
  • Knowing where your food comes from. 

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Work ethic.
    • Setting standards.
    • One team one goal.
  2. What is your biggest weakness?
    • Empathy.
  3. What's one question you ask or thing you look for during an interview?
    • Just getting people to show up to the interview is enough of a challenge. 
  4. What's a current challenge? How are you dealing with it?
    • Find a new property for expansion. 
  5. Share one code of conduct or behavior you teach your team.
    • Treat people the way they want to be treated. 
  6. What is one uncommon standard of service you teach your staff?
    1. Other bodies. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Treat people well. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Excel. 
  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. One team. One goal. 
    2. Treat people the way they want to be treated. 
    3. Think about how you want people to speak about you some day. 

Contact info:

Blackgoldgarlic.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 Stephen Paprocki for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 587_Stephen_Paproki_mixdown.mp3
Category:general -- posted at: 3:30am EST

Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador.

Show notes…

Favorite success quote or mantra:

"Have faith. Dive in."

In today's episode with Jody Bailey Newman, we discuss:

  • Just diving into what scares you.
  • What made San Antonio a city of opportunity.
  • The role freedom has on happiness and the state of one existence.
  • The importance of having an operating agreement.
  • Doing what gives you peace.
  • Not getting caught up in the past.
  • Why Jody has chosen not to fire people who have stolen from her in the past.
  • How to stay true to who you are.
  • Making decisions that are not just best for your business, but other businesses in your community.

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Will try anything twice.
  2. What is your biggest weakness?
    • People taking advantage of her good nature.
  3. What's one question you ask or thing you look for during an interview?
    • Hiring the wrong people.
  4. What's a current challenge? How are you dealing with it?
    • Getting her children to say, "You're good, solid, Mom."
  5. Share one code of conduct or behavior you teach your team.
    • Jody encourages her people to look up and open their eyes.
  6. What is one uncommon standard of service you teach your staff?
    • No questions asked, "tap out" policy.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Most small business owners are doing what they can, and they should continue doing it.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Find a way to communicate with your staff. Let them choose the channel.
  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. Your family.
    2. Quality and diversity in the work place.

Contact info:

Jody@thefriendlyspot.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 Jody Bailey 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: 586_Jody_Newman_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi’s Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations.

Show notes…

Favorite success quote or mantra:

"Status quo sucks. There has to be change."

"If you don't get better you get worse."

In this episode with Akash Kapoor, we discuss:

  • Challenging the status quo. don't just accept things how they are.
  • When developing your brand, really digging at what makes you different.
  • Why its worth taking care of your employees.
  • Never turning people away, even if you're closed.
  • How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low.
  • Some of the reasons why the bar for hospitality and service has been set so low.
  • The story behind Curry Up Now.
  • Having a, "failures not an option mentality." and just knowing in your gut that it will work.
  • Scaling into your business VS going all in on day one.
  • Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes.
  • Having clear expectations.
  • Staying ahead of the curve with your brand.
  • Being mindful of how you can remove barriers the barriers between your guests and your food.
  • How to maintain the quality of your brand and culture while you scale.
  • Using technology to keep your presence and values top of mind at all of your restaurants.

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Getting better everyday.
  2. What is your biggest weakness?
    •  Having high expectations from his team.
  3. What's one question you ask or thing you look for during an interview?
    1. They have got to love food.
  4. What's a current challenge? How are you dealing with it?
    1. Making sure there is someone in each one of his restaurants who cares about as much as he does.
  5. Share one code of conduct or behavior you teach your team.
    • If you take care of people the people will take care of your P&L.
  6. What is one uncommon standard of service you teach your staff?
    • Touch your guest at least 5 times (fast casual concept).
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of their guests.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Revel
    2. C-tuit
  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. getting better with your values
    2. taking care of your employees and they will take care of your guest. Akash Kapoor Restaurant Unstoppable Podcast

Contact info:

CurryUpNow.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 Akash Kapoor for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 585_Akash_Kapoor_mixdown1.mp3
Category:general -- posted at: 3:30am EST

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business,  Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant."

Show notes…

Favorite success quote or mantra:

"If you do what you love and what you're passionate about, you'll always end up finding the most success."

In this episode with Sam Hellman-Mass, we discuss:

  • How to follow your passion.
  • Going after what you want, head first.
  • Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself.
  • That when you take the time to be the teacher you eventually become a master.
  • How to balance being a boss and a friend with relation to your team members.
  • When managing relationships, coming from a place of caring.
  • How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable.
  • Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome.
  • Advice for managing partnerships.
  • Advice for managing team members.
  • How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to.
  • Focus on being the best at one thing. Have a "Unique Selling Proposition".
  • Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand.
  • Build a restaurant where you have roots.
  • When making financial decisions for a restaurant, keep them simple.
  • The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts.

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Following his passion.
  2. What is your biggest weakness?
    • Being annoying.
  3. What's one question you ask or thing you look for during an interview?
    • Will this person still be here when it gets tough?
  4. What's a current challenge? How are you dealing with it?
    • Trying to keep his people happy.
    • He's combating this by constantly asking his people what they want/need.
  5. Share one code of conduct or behavior you teach your team.
    • Be nice to people.
  6. What is one uncommon standard of service you teach your staff?
    • Try to make it a "yes."
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take a day off.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. A good meal always starts with good ingredients.
    2. Serving food that fulfills you, first.
    3. Be nice.

Contact info:

suerteatx.com

Thanks for listening!

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

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

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

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

Huge thanks to Sam Hellman-Mass  for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 584_Sam_Hellman_Mass_mixdown.mp3
Category:general -- posted at: 3:30am EST

Benjamin Seabury Restaurant Unstoppable Podcast

A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens.

Show notes…

Favorite success quote or mantra:

"A ship in the harbor is safe, but that is not what ships are built for." 

In This episode with Benjamin Seabury, we discuss:

  • How you can get the equivalent of a degree in business, by just going to work for the best. 
  • Leveraging technology to get dialed in on labor expenses. 
  • The importance of taking the high road when departing a business for new opportunities. 
  • What Seabury learned about respect; treat your employees as an equal. 
  • Why it is so important to respect your body and health. 
  • Some hidden challenges of operation a food truck.  
  • Some hidden challenges that come with operating a commissary kitchen. 
  • If you're going to do it, make sure you are the best at it. 
  • Find partners who are strong where you are weak and sharing equity to attract the right people. 
  • Advice on how to scale a restaurant group.  
  • Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space. 
  • When your head chef shows up on day one drunk... don't let them back for day two.  
  • Knowing what you know and sticking to what you know.  
  • Why our industry need to experience change. 

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Transparence and active leadership. 
  2. What is your biggest weakness?
    •  Overextending himself. 
  3. What's one question you ask or thing you look for during an interview?
    • Hire from your gut. 
  4. What's a current challenge? How are you dealing with it?
    • Being able to take risk and not think twice about it. 
  5. Share one code of conduct or behavior you teach your team.
    • expect trouble and be ready to respond to it. 
  6. What is one uncommon standard of service you teach your staff?
    • Be uniquely you. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They treat their employees like people often enough. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be kind.
    2. If you're going to do something, be the best at it. 
    3. Spend time with family. 

Contact info:

1100group.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 Seabury for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 583Ben_Seabury_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Evan LeRoy Restaurant Unstoppable Podcast

As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin.

Show notes…

Favorite success quote or mantra:

 "BBQ may not be the road to world peace, but it's a start." 

In this episode with Chef Evan LeRoy, we discuss: 

  • Why LeRoy transitioned from writing about food to cooking food. 
  • That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone.  
  • How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it. 
  • Using photos and videos to maintain standards, especially with recipes and plating. 
  • How to create a high level of accountability.
  • How you really don't know something until you can teach it. 
  • If you want to be the best at something, go to work for the people who are the best at what it is you want to do. 
  • Taking care of your people AND the numbers. 
  • Joining teams that have the same standards as you.
  • Creating a team of people who compliment you well. 
  • Using pop-ups to create buzz.  
  • Using double-and-out-loans to start your business. 
  • The realities of operating a food truck. 
  • The power of finding a niche' or a "unique selling proposition"
  • Why a mission is so important, not necessarily for attracting business, but to keep you and your team going.  
  • Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business. 
  • Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations.  

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Being able to see the big picture.
  2. What is your biggest weakness?
    • Organization.
  3. What's one question you ask or thing you look for during an interview?
    • LeRoy asks himself, "Can I see this person doing the dirtiest job?"
  4. What's a current challenge? How are you dealing with it?
    • Combating the constantly changing weather. Especially when estimating what needs to be purchased. 
  5. Share one code of conduct or behavior you teach your team.
    • Good communication.
  6. What is one uncommon standard of service you teach your staff?
    • Be willing and patient to explain everything on the menu.  
  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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both. 
  2. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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?
    1. Work together.
    2. It's better to be different than the best.
    3. operate honestly. 

Contact info:

@evanleroyBBQ

@Leroylewis

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 582_Evan_Leroy_mixdown.mp3
Category:general -- posted at: 3:30am EST

 


This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557.

Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more.

This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus.

Today, Elliot is here to take us through his creative process of designing a cocktail menu.

Show notes…

Favorite success quote or mantra:

"Fight chaos every day!"

In today's episode, Justin Elliott shares:

  • Where the creative process starts: The physical space should be a crucial place to begin.
  • How the physical space ties back to the menu.
  • What signifiers are and how you can use them to make your menu pop.
  • Why you should not feel compelled to list every ingredient on you cocktail menu.
  • Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink.
  • The level of detail that goes into an award winning cocktail program.
  • Understanding what your employees like.  
  • A couple cocktail trends to be aware of going into the future. 

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:

 @jdanelliott

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 581_Justin_Elliott_2_mixdown.mp3
Category:general -- posted at: 7:07pm EST

 

After early influences at his Uncle’s deli, a stint as a professional drummer and a decade of experience at restaurants like New York City’s Gramercy Tavern, Roberta’s in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened  L’Oca D’Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy. 

Show notes…

Favorite success quote or mantra:

Be gracious. Be kind. Listen. 

In today's episode with Fiore Tedesco, we discuss:

  • How Tedesco got into the industry. 
  • How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence.  
  • Why it is so important to have confidence in yourself, especially when taking a chance. 
  • How powerful a vision and purpose can be. 
  • The mindset you need to be a good employee.
  • Why Tedesco and Orman chose to implement a no tipping policy. 
  • The challenges of transitioning to a no tipping policy. 

Resources mentioned:

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Trusting his intuition. 
  2. What is your biggest weakness?
    • Being wildly erratic. 
  3. What's one question you ask or thing you look for during an interview?
    • Can I trust you to be a good compassionate people around you. 
  4. What's a current challenge? How are you dealing with it?
    • Trusting that the sun will come up tomorrow. 
  5. Share one code of conduct or behavior you teach your team.
    • Regardless of your race, gender, or orientation we are all the same. 
  6. What is one uncommon standard of service you teach your staff?
    • Take care of your team first and you'll be better prepared to take care 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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Regonizing where you sole lives and being able to connect people to it. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? 
    1. Faith in man kind is only progressed by continuing faith in mankind. 
    2. You can only achieve what you dream. 
    3. Love the people around you. 

Contact info:

www.locadoroaustin.com

Fiore@locadoraustin.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 Fiore Tedesco for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 580_Fiore_Tedesco_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from a small German town, Horst Schulze knew from the age of 5 that he wanted to work in the hotel industry. So he got his start, like most of do, as a dish washer. From the bottom rung he climbed his way to the top, traveling the world and working in 5 star hotels along the way. In 1983 he cofounded the Ritz Carlton and set the standards for the service industry going forward.

Schulze joins me to dive into how he got his start and the mentors who influenced him along the way. Then we dive into his newly published book, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise.

This is one you surely won't want to miss! 

Show Notes

Success quote or mantra

"Whatever it is you want to do in life... Do it with excellence." 

In this episode with Horst Schulze, we discuss: 

  • How Schulze got into the hotel industry, like many of use, on the bottom rung. 
  • How he learned from his mentor, Karl Zeitler, if you approach everything you do with excellence, no matter what is, you can be important. 
  • The impact one person can have on another on their career path. Be mindful of your influence on others. You could change someones life.   
  • How excellence starts with a decision. 
  • Using constant reminders, like messages on a mirror, to remind you to be excellent. 
  • How you need to be able to lead yourself before you can lead others. 
  • Where Horst Schulze got his inspiration to write, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise 
  • How creating an environment where people WANT to do the work, comes from great leadership; not great management. 
  • How great customer service starts with identifying guest needs then creating processes to meet those needs. 
  • How to handle guest complaints; with the objective to never lose a guest.
  • The 3 fundamental expectations a customer has.  
  • How to get your people to care for your guest. 
  • While process is important, it can't shadow a clearly defined vision and mission.
  • How too many systems can stunt the human element of creativity and soul. 
  • Whats most important to your employees.  

Today's sponsor:

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

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

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 579_Horst_Schulze_mixdown.mp3
Category:general -- posted at: 3:30am EST

David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners.

He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators.

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

This is David's 3rd time on the show! I HIGHLY suggest you check out his first 2 interviews:

Today we're here to discuss budgeting. Specifically, we'll cover:

  • Why a budget is so important,
  • Why Most Restaurant Owners Don't have a budget,
  • The benefits of having a budget, and
  • How to build a budget the right way
  • Also we'll discuss the first steps you can take to getting a budget

Show notes…

Favorite success quote or mantra:

"Trust the process."

In this episode with David Scott Peters, we discuss:

  1. Why a budget is so important to controlling costs. 
    • Responsibility to be profitable.
    • Roadmap to profits.
    • Goal setting and tracking.
  2. Why Most Restaurant Owners Don't have a budget. 
    • Follow their gut.
    • Think they know their number in the head.
    • Don't want to give up control. 
    • Don't want to share their numbers.
  3. Benefits to having a budget.
    • Reactive VS Proactive.
    • Recover From Unexpected road blocks.
    • Management bonuses.
    • Labor Controls.
  4. How to build a budget the right way.
    • Right tool- Budget Creator Pro.
    • Prime cost, the prime cost formula.
      •  Materials and labor involved in it is production, excluding fixed costs. Rent? 
    • Where to get the numbers.
    • What to do if you don't have the numbers.
    • Budget Webinar

Resources Mentioned

    • Smart Systems Pro 
      • CALL 1-877-457-6278 EX 106 MENTION "RESTAURANT UNSTOPPABLE" AND GET Smart Budget Pro FREE!

Today's sponsor:

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

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

Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

Contact info:

1-877-457-6278 EX 106 Mention "RESTAURANT UNSTOPPABLE" get Smart Budget Pro software free, and be sure to learn more about Smart Systems Pro

The Restaurant Expert Youtube Channel

Thanks for listening!

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

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

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

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

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

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 578_David_Scott_Peters_budgeting_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today is a big day! It marks Restaurant Unstoppable's 5th year of producing content! To celebrate, I've ask my good friend and new partner, Brandon Hull, to flip the table on me. 

Side note: Brandon will be joining Restaurant Unstoppable as my new DOO and CMO. I couldn't think of a better person to join the team. 

The purpose of todays conversation is to reflect on the past 5 years and the biggest lessons I've learn. Not only to we reflect on major take-aways, but we also dive into some of the struggle I've experienced and how I overcame those challenges. 

Lastly, pier into the future and discuss what we want Restaurant Unstoppable to become. 

Show notes…

Favorite success quote or mantra:

"Behind every great restaurant is a great person. If you want to own a great restaurant don't focus on making the restaurant great, focus on making yourself great."

Sponsors

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

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

Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

 

Contact info:

Eric@restaurantunstoppable.com

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 577_5_year_reflection.mp3
Category:general -- posted at: 3:30am EST

Graduate of the University of Colorado Boulder, entrepreneur, health enthusiast, and engineer who likes to build businesses that make the world a more interesting and sustainable place, Anthony Pigliacampo is the founder and co-CEO of Modern Market.

Modern Market opened its doors in 2009 with the mission is to serve delicious, healthy food that moves us forward.

Since it's first location almost 10 years ago, Modern Market  has scaled to 28 restaurants in 5 states with many more in development.

Show notes…

Success quote or mantra

"Onward and upward." 

"Treat every day like day one."

In today s episode with Anthony Pigliacampo, we discuss: 

  • How Anthony broke into the industry. 
  • What he learned about the food system and food economics while working as an engineer for MacDonalds. 
  • How Anthony wanted to create a restaurant that wasn't only economically healthy, but that also served healthy food. 
  • The benefits of treating your small business like a big business from day one.
  • How to raise money for a restaurant with no prior experience in the restaurant industry. 
  • "Blocking and tackling" projects and challenges. 
  • Having cash reserves in the bank to live off during the early lean days. 
  • When tackling challenges, starting with the end in mind and reverse engineering a solution.  
  • The benefits of having a partner to divide and conquer the work load. Especially, in the early days when you're developing, and fine tuning your systems while managing and growing relationships with guests and team members. It is a lot to do by yourself. 
  • Staying dialed into your numbers, so you can track the impact of your efforts and keep your thumb on progress.  
  • The significance of trust in a partnership.  
  • How partnerships hinge on agreeing to the same long-term goals. While you must agree on the long-term goals, it is actually healthy to disagree on the day-to-day decisions. 
  • Why you need to be fully committed to removing yourself from the day-to-day, if you desire to scale. 
  • How prioritizing, blocking, and tackling plays its role on removing yourself from the day-to-day.
  • Creating a culture where your line staff is encouraged to speak up and share when they see something being done wrong or something that could be done better. 
  • If you want people to buy in, then do what you say you're going to do.  
  • Scaling  culture:
    • Using technology to expand your reach and presence; Anthony holds live chats that anyone who works for him can attend. 
    • Taking the extra time and effort to hire people with the same values as you.   
  • Why capitalism is the solution to effective change. 

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?
    • Grit.
  2. What is your biggest weakness?
    •  Disorganization.
  3. What's one question you ask or thing you look for during an interview?
    • Energy.
  4. What's a current challenge? How are you dealing with it?
    • Scaling his culture at the same rate he's scaling his business. 
  5. Share one code of conduct or behavior you teach your team.
    • The power of "yes". 
  6. What is one uncommon standard of service you teach your staff?
    •  Instill the level of service that a full service restaurant would deliver in a casual quick service environment. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't think about the impact their food has on the health of their guests. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. People need food that makes them feel good.
    2. The people make the restaurant. Success is just as much about serving your team as it is about serving your guests. 
    3. The industry will never change if you're going to leave it to the accumbent.  

Contact info:

ModernMarket.com

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 576_Anthony_Pigliacampo_mixdown.mp3
Category:general -- posted at: 8:03pm EST

Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation.

The topic of our discussion: Do restaurant associations still carry the same weight they use to?

This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand.

Show notes…

Favorite success quote or mantra:

"Sell problem you solve, not the product you make."

"That which blocks the path, is the path."

Here are the specifics of our conversation:

  • Whats the history of restaurant associations?
  • The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development.
  • How the biggest impact that restaurant associations is in legislation and lobbying for our industry.
  • Why restaurant associations no longer lead in respect to the education functions.
  • How restaurant associations can help you save money.
  • If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members.
  • Some of the variable that has caused restaurant associations to have a less significant impact.
  • What the future of the restaurant association looks 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.

Contact info:

www.txrestaurant.org

512 457 4100

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 575_Anna_Tauzin_Rice_mixdown.mp3
Category:general -- posted at: 3:30am EST

Ben Gaddis is the President of T-3, an Austin advertising agency dedicated to helping clients build useful brands and create exclusive, meaningful relationships with their customers.

Today, we're here to discuss the shifting marketplace. Specifically, why fewer people are going out to eat and what you can do about it.Here's what Ben believes you can do about it: 1) Owning your relationships online, 2) Creating, maintaining and evolving signature experiences, and 3) Addressing the changing nature of space.

 

Show notes…

Favorite success quote or mantra:

"If it is not true it should be."  

In this episode with Ben Gaddis, we discuss:

  • Ben tells us a little bit about what makes him an authority on today's topic. 
  • Why delivery and eating at home are on the rise.  
  • Owning the relationship with your guests online.
  • Owning your e-commerce sites. Make people want to order from you.
  • What tools you can be leveraging to get online ordering that you can control.  
  • Creating, maintaining and evolving signature experiences.
  • Addressing the Changing nature of space.

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:

linkedin

twitter

ben@t-3.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 Gaddis for joining me for another awesome episode. Until next time.

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 574_Ben_Gaddis_mixdown.mp3
Category:general -- posted at: 3:30am EST

Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group, and as the executive pastry chef for the Hotel Van Zandt.

In 2013, she was nominated for Food and Wine Magazine’s “People’s Best New Pastry Chef”. In 2015, she was awarded Pastry Chef of the Year by Culture map.

Equipped with experience, acclaim, and passion, Speer set out to open Holy Roller in 2017, which instantly became and continues to be a staple in the Austin dinning scene. Shortly after opening Holy Roller Speer won Eater Austin's Chef of the year Award.

Show notes…

Favorite success quote or mantra:

"Show up."

In this episode with Callie Speer, we discuss:

  • How and why Speer got into the industry.
  • Every master was once a disaster. Dive in. It is the only way you'll get better.
  • How Speer lied about her ability, a few times, to get the job. Fake it till you make it.
  • How Speer learned about high standards working for Shawn Cirkiel.
  • Knowing this career path isn't going to be easy and being OK with that.
  • Keeping your calm in disastrous situations.
  • Compartmentalizing the aspects of your life, and knowing that it is OK to want other aspect of your life that work.
  • Why you should never serve something that looks like poop, no matter how good and unlike poop it may tastes.
  • Keeping your calm during stressful situations. If you lose your shit as a leader, you'll cause everyone else to lose their shit.
  • Once you take a leadership role and earn a certain level of  acclaim, you have a responsibility to pay it forward to those who come to work for you. If you party, think about yourself, and leave nothing in the tank for those who want to learn from you, you're being selfish.
  • How Speers life turned around once she got sober.
  • The story behind how Speer opened Holy Roller.
  • Taking care of what you do have, not what you want to have.
  • The power of giving your people creative freedom and how that contributes to authenticity.

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, activity 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?
    • Not being afraid to make an ass of herself.
  2. What is your biggest weakness?
    • Procrastinating.
  3. What's one question you ask or thing you look for during an interview?
    • Look for silent confidence.
  4. What's a current challenge? How are you dealing with it?
    • Staying fresh.
  5. Share one code of conduct or behavior you teach your team.
    • Don't yell. If you're going to lose your shit, leave.
  6. What is one uncommon standard of service you teach your staff?
    • Make a great first impression by giving them a little something extra.
    • Know your guest's name.
    • If you see a regular come in with a friend, buy that friend a little something extra.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Considering the guest experience.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Take your time.
    2. Be uniquely you.
    3. Put your head down and work.

Contact info:

@holyrollerATX

@calliespeer

holyrolleraustin.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 Callie Speer for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 573_Callie_Speer_mixdown.mp3
Category:general -- posted at: 3:30am EST

Robert Mescolotto is the Founder and Owner of Hospitality Construction Services, who specializes in building Michelin Star and Bib Gourmand Star restaurants in DC. They work very closely with the chef/owner to discuss their needs and provide value engineering and other solutions for delivering unbelievable spaces on time and under budget.

Today we're here to discuss three topics: 1) How to Select the Best General Contractor for the Job, 2( How to Get the Most Out of Your Meeting with a General Contractor, and 3) Construction Shortcuts You Should Never Take.

Show notes…

Favorite success quote or mantra:

"Treat people the way you want to be treated."

"Success is defined differently among different people."

 Selecting the Best General Contractor for the Job

  • Interview multiple.
  • Listen to what your industry partners have to say about their experiences.
  • Is hard bid your best option?
  • Get subcontractor references.
  • What is their track record… restaurants are complicated.
  • What do KEC have to say about the difference GC’s… the market is small.
  • Do they know the ins and outs of permitting and inspections related to restaurants (liq lic, health, etc)

How to Get the Most Out of Your Meeting with a General Contractor

  • Discuss budget.
  • Discuss availability.
  • Review drawings together.
  • Understand the cost of materials being specified.

Construction Shortcuts You Should Never Take

  • Skipping the value engineering the project… 5% can be saved just by making smart choices. 
  • Not meeting the sub contractors, personally.
  • Not listening to experts and/or maintaining schedules with all parties.
  • Not budgeting with a contractor in advance of final plans.
  • Starting too early and dragging the project – reduces contractor efficiency.
  • Know the % of each division… are you top heavy in one area?
  • Setting aside money for opening.
  • Know when Tenant Improvement monies are due from the landlord.
  • Ask questions about better ways to build… not all drawings are created equal.
  • Learn how to read blueprints with your GC… glad to help!

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:

hospitalitygc.com

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 572_RobertMescolotto_mixdown.mp3
Category:general -- posted at: 12:35pm EST

In 2003, Paul and Carol Huntsberger purchased Quality Seafood Market from Same Eaves.Under Paul and Carol, the restaurant blossomed from a fried food kitchen into a place where families could gather to enjoy fresh seafood. 

In 2010 Carol become the sole proprietor of Quality Seafood Market. Under the Leadership of Carol Huntsberger, Quality Seafood Market has continued expanded it's walls, added private dining room, oyster grill, food truck and has grown it's off site catering department.

Show notes…

Favorite success quote or mantra:

"What you think about is what you bring about."

In this episode with Carol Huntsberger, we discuss: 

  • We're never given more than we can handle. You're prepared. Get after it. 
  • A brief history of Quality Seafood and how Huntsberger became it's owner. 
  • How Huntsberger's success was built on relationships and listening to the people she had surrounded herself with. 
  • How when Carol broke into this industry she was brutally honest and real with herself and her clients. This only helped to garner more respect. 
  • The first step to taking over a failing business. Stop the bleeding!  
  • The role education plays in turning around a business. Not only educating yourself, but educating your clients and guests. 
  • Tips on building an email list and using it to drive traffic.  
  • Sharing your story with your clients and guest. People want to know whats going on behind the scene.   
  • The importance of being flexible and having a back up plan.  
  • How staying open and optimistic creates opportunities.  
  • Instead of buying ad space, donate your product to a good cause or at least a gift card. 

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?
    • Positivity.
  2. What is your biggest weakness?
    • Overthinking.
  3. What's one question you ask or thing you look for during an interview?
    • Read their body language.
  4. What's a current challenge? How are you dealing with it?
    • Traffic. It is putting a dent in their dinner business. 
  5. Share one code of conduct or behavior you teach your team.
    • Treat people the way you want to be treated. 
  6. What is one uncommon standard of service you teach your staff?
    • Greet people with a smile.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Recenter with the purpose it all. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. 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. Keep caring.
    2. Be honest.
    3. Make other people feel special. 

Contact info:

qualityseafoodmarket.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 Carol Huntsberger for joining me for another awesome episode. Until next time!

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 571_Carol_Huntsberger_mixdown.mp3
Category:general -- posted at: 3:30am EST

In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro.

She kept the old restaurant’s sign, bought a vowel and a ‘Z’, and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since.

Show notes…

Favorite success quote or mantra:

"All they can do is say no." 

In this episode with Sharon Watkins, we discuss: 

  • Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No." 
  • What Sharon had going on before Chez Zee. 
  • Just saying "Yes" and figuring the rest out later. 
  • Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over. 
  • Why it is so important to not lose focus of the little things in your business. 
  • Being devoted to the numbers in your business. Track them. Know them.  Do 13 accounting periods a year. Do an inventory once a week. 
  • Being conservative in your estimates. 
  • Energy, resilience and courage being best qualities to have in this industry.
  • Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data. 
  • How Chez Zee continues to break sales records after 30 years of being open for business;  just say yes; do what no one else is doing.  
  • How to build loyalty and stay relevant. 
  • The importance of an inspiring and physically sound  vision.  

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?
    • Smile.
  2. What is your biggest weakness?
    • Having too man ideas. 
  3. What's one question you ask or thing you look for during an interview?
    • Do they smile?
    • How much energy do they have?
  4. What's a current challenge? How are you dealing with it?
    • Staffing.
    • Don' t focuses on getting new people focus on keeping the people you have. 
  5. Share one code of conduct or behavior you teach your team.
    • Act out of integrity all the time. 
  6. What is one uncommon standard of service you teach your staff?
    • Go the extra mile. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention to the numbers. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be brave. 
    • B e strong. 
    • Be kind. 

Contact info:

chez-zee.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 Sharon Watkins for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 570_Sharon_Watkins_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Today we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the business with you.

You may remember, I recently had Jason Boso on the show. During that interview, Boso stressed the importance of finding a lawyer to help you protect your intellectual property. That lawyer who helped Boso, that was David T. Denney, and that's who we're speaking with in today.

David T. Denney Founded the Denney Law Group in early 2007, where he and his team represent founders, innovators, entrepreneurs and companies doing hospitality well.

Before forming his group David practiced with a large Dallas law firm where he created the Food, Beverage and Hospitality Practice Group.

On top of all this david will be president of the Greater Dallas Restaurant Associate in the 2019-2020 fiscal year.

Show notes…

Favorite success quote or mantra:

"business like life is all about how you make people feel. It is that simple and that hard.

In this episode with David T. Denney we discuss:

  •  Getting into the right mindset before approaching investors.
    • You're not protecting yourself from investors, you're protecting yourself from yourself.
    • Don't go to investors looking to get value. Go to investors looking to be of value to them.
  • Starting with the end in mind when you are structuring your business on paper and legally. Do you want to be a franchise, or a single unit? Ask yourself what is the ultimate goal looks like, and start building your business, on day one, to achieve that ultimate goal.
  • Before locking down a domain name, make sure you can get the name of your business and brand federally trademarked.
  • Making your business plan compliant with law before reaching out to investors.
  • How to structure an operations agreement in a way that gives operational control to the concept creator and a good return for investors.
  • Things you can do to make investing in your restaurant more appealing to investors.
  • Why investor communication is so critical.
  • Being more open-minded to what you could and should be trademarking in your business.
  • How to arrange an operations agreement with partners who will be working in the restaurant with you.
  • Protecting yourself from the 4 D's (Death, Disability, Divorce, and Deadbeats) with a buy sell agreement.
  • Working "tie breakers" into your operations agreement.
  • Factoring in an exit strategy with a "tag along and drag along provision".

Resources mentioned:

  • Legal Checklist When Entering Partnerships (PDF)

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:

David@foodbevlaw.com

foodbevlaw.com

 

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 569_David_T._Denney_mixdown.mp3
Category:general -- posted at: 3:30am EST

Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute.

Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi.

Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since.

Show notes…

Favorite success quote or mantra:

"Respect."

In this episode with Nic Yanes, we discuss: 

  • If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with. 
  • The role confidence plays in leading. 
  • As a line cook, manage your managers. Be proactive. Anticipate their needs.  
  • The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely. 
  • Living the expectations  and standards you set for your staff.
  • Why being condescending, mean, and short with people doesn't pan out in the long-run. 
  • How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it. 
  • Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures?  
  • Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands. 
  • While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year. 
  • Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in. 
  • How being a restaurateur is just as much about being a business man as it is about being a creative.  

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?
    • Not wanting to let anyone down.
  2. What is your biggest weakness?
    • Not wanting to let anyone down.
  3. What's one question you ask or thing you look for during an interview?
    • Ask where they go out to eat.
    • Look for honesty.
  4. What's a current challenge? How are you dealing with it?
    • Continually staying creative. 
  5. Share one code of conduct or behavior you teach your team.
    • Be timely. 
  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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Engage with their staff on a personal level. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be respectful.
    2. Pay attention to the pennies
    3. Have a beer. 

Contact info:

@JuniperAustin 

juniperaustin.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 Nic Yanes  for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 568_Nic_yanes__mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from Fort Worth, TX  Matthew Bolick eventually found his way to Austin were he began working in cafes.

While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started  the conversation around opening their own coffee shop and beer bar some day.

In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today.

A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept,  Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year"

In addition, the trio plans to open Hold Out Brewing and Little Brother Bar.

Show notes…

Favorite success quote or mantra:

"Onward, through the foam!"

In this episode with Matthew Bolick, we discuss: 

  • How customers service boils down to genuinely caring. 
  • If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later. 
  • Knowing where you skill set ends and others begin. In other words, know your lane. 
  • Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another. 
  • Why an "us" mentality almost always trumps a "us versus them" mentality. 
  • The pros and cons of opening a business with partners, especially in the early, lean days.
  • How to develop organic "lanes" for your leaders.   
  • How Bolick and his partners secured that capital for their vision.  
  • Why it is so important to transition from working in the business to working on the business. 
  • Mentally preparing from projects to go over budget and overtime.  
  • The value in having a deep network within the hospitality industry. 
  • Having the, "You don't work for me, but I work for you" mentality. 
  • When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward. 

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?
    • Resilience
  2. What is your biggest weakness?
    • Numbers
  3. What's one question you ask or thing you look for during an interview?
    •  Find out what their favorite bars and restaurants are and why.  
  4. What's a current challenge? How are you dealing with it?
    • Learning the construction lingo while building out new projects.  
  5. Share one code of conduct or behavior you teach your team.
    • "Respect the chill."  
  6. What is one uncommon standard of service you teach your staff?
    • Using a heads-up service style. Make eye conduct. 
    • When serving a cup of coffee, hold the cup by the handle. that is why handles are made. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Give the people what they want, or "play to the crowd." 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. work doesn't define
    2. You're only as good as the people you surround yourself with. 
    3. Figure out where your skill sets end and your partners skillsets begin. 

Contact info:

www.thebrewandbrew.com

@thebrewandbrew

www.betterhalfbar.com 

@betterhalfbar

@LittleBrotherBar

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 567_Matthew_Bolick_mixdown.mp3
Category:general -- posted at: 3:30am EST

Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Chef de Cuisine at the newly opened Foreign & Domestic.

He spent the next few years traveling and staging across the country, before connecting with Chef Shawn Cirkiel at Parkside on 6th, back in Austin.

At Parkside, Lemley met future business and life partner, Sarah Heard. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.

I recently interviewed Lemley's business partner, Heard. Listen here: episode 564

Show notes…

Favorite success quote or mantra:

 "Give your all, and do your best every single day."

In this episode with Nathan Lemley, we discuss: 

  • How and why Lemley got his start in the industry. 
  • Waiting until you're mature enough to invest in culinary school. 
  • How Chef Lemley learned about consistency and why it is so important. 
  • Why working directly WITH the person who owns a restaurant is different than working directly FOR them. Their passion and work ethic is contagious.  
  • Creating a culture of high standards. 
  • Why everyone should stage early and often in their career. 
  • How  to know it is time to push your cooks out of your kitchen so they can continue to grow and develop professionally.  
  • How managing personalities is a big part of managing restaurants.  
  • Guiding your team members to the solution, not just giving it to them. You've got to get your people to think for themselves and help the develop the habit of thinking for themselves. 
  • Anticipating your restaurant needs and being ahead of your restaurant needs, especially when it comes to people. Is your sous chef sticking around? Are you sure? Do you have a back up for when they leave? 
  • How Lemley and Heard secured their financing and what they learned from the process. 
  • Hiring specialists like lawyers, and accountants. 
  • How Lemley is focusing on keeping Foreign and Domestic "fresh". 
  • Why it is so important to have ONE thing that is unique and that you can be the best at. 
  • Why being hot headed in the kitchen does not pay off in the long run. 
Direct download: 566_Nathan_Lemley_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending and managing at the Whip In. Sabin spent the next 5 years serving Thirsty Planet Brewing Company in numerous roles. In 2015 Sabin joined forces with friend and business partner Devon Ponds and they founded Friends and Allies Brewing Company, where the Austin Chamber of Commerce awarded them for Outstanding Business Growth and first time entrepreneurs in 2017.

Show notes…

Favorite success quote or mantra:

"Go get it. It's not going to fall out of the sky, and if you don't show up, it is not going to happen." 

In this episode with Ben Sabin, we discuss: 

  • Getting after your dreams. Dreams won't just happen on their own. You gotta go get them!
  • The importance of first impressions and first experiences. 
  • Telling the story behind your business. 
  • How to approach people to get their business. Take an interest in your guest or client and they'll take an interest in you. 
  • Slow, steady growth. Stick with your core products and don't get too distracted. 
  • Why self-distribution is the best approach, in reference to breweries.
  • Creating and selling your brand before you have a physical product to sell. Create some hype! 
  • Being as loud as you can on social media when you're growing your brand. 
  • How to prioritize the scaling process.

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?
    • Being in front of his clients as much as possible.  
  2. What is your biggest weakness?
    • Breaking into the North Austin Market. 
  3. What's one question you ask or thing you look for during an interview?
    • Are you from North Austin? 
  4. What's a current challenge? How are you dealing with it?
    • Staying relevant in a market that always wants the next new thing. 
  5. Share one code of conduct or behavior you teach your team.
    • Be on time. Do someone else's job as much as you possibly can. 
  6. What is one uncommon standard of service you teach your staff?
    • Help organize someone elses' product
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Get in front of the people 
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Ecos 
  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. Do whats right.
    2. Do it often.
    3. Do it again. 

Contact info:

@benthererunthat

@friendsandalliesbrewing

www.friendsandallies.beer

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 565_Ben_Sabin_mixdown.mp3
Category:general -- posted at: 3:30am EST

Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years after, Heard was hired as an executive sous chef at The Mansion at Judges Hill in Austin, Texas, and it has been peddle to the metal ever since. Heard went on to manage kitchens with some of the best chefs in Austin. One of her most notable jobs was at the Parkside on 6th where she met future Business Partner and life partner, Nathan Lemley. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.

Show notes…

Favorite success quote or mantra:

"Keep up that intensity!" 

In this episode with Sarah Heard, we discuss: 

  • How being ridiculously observant, and showing up the next day better than you were the day before helped Heard move up the ranks at her first restaurant gig. 
  • What it looks like to have ownership of your restaurant. 
  • How proper kitchen culture is all about respect, discipline, and being orderly. 
  • That if a manager walks past a piece of trash and doesn't pick it up, then they're not fit to be a manager. 
  • Recognizing when you've made a mistake and choosing to learn from it.
  • The impact of keeping a manager's log. 
  • Why Heard and business partner, Nathan Lemley, chose to keep the "Foreign and Domestic Name" when buying the business.  
  • How to take over an established brand without rocking the boat too much. 
  • How using technology in the kitchen has had an impact on efficiency and their bottom line. 

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?
    • Respect for the process.
    • Welcoming demeanor toward the guest. 
  2. What is your biggest weakness?
    • Anxiety; Getting inside her own head. 
    • The little things can sometimes distract her from the bigger, more important things. 
  3. What's one question you ask or thing you look for during an interview?
    • Heart and drive. 
  4. What's a current challenge? How are you dealing with it?
    • Getting paperwork done. She's combating this challenge by trying to stay more organized. 
  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?
    • Replacing the cutlery between each plate.
    • Keeping water and wine glasses full without being asked. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Staying intense when things are going well. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be respectful.
    2. Be accountable.
    3. Have heart. 

Contact info:

www.fndaustin.com

@fndaustin

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 564_Sarah_Heard_mixdown.mp3
Category:general -- posted at: 3:30am EST

Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like.  To lead the discussion I've welcomed back on the show, Harlan Scott. 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 other employees. Again, this is Scott's second time on the show, to hear his full story and advice, head over to wwww.restaurantunstoppable.com/544

Show notes…

Favorite success quote or mantra:

" Give your people the "why". It is not enough to know what to do, your people need to know "why" behind it all."

In this episode with Harlan Scott, we discuss:

  • Sharing the "whys" behind your restaurant with your team.
  • What the on-boarding process done right looks like.
  • Treating your small business like a big business, early on.
  • What chapters your on-boarding manual should have.
  • Having the appropriate testing to coincide with training and on-boarding process.
  • Creating trainer checklists.
  • What subchapters should be included in the "Standards" section.
  • The appropriate way to communicate training manual updates to your staff.
  • What should be included in your risk management section.
  • How a management log is tied to risk management.

Resources Mentioned

HR/Payroll Service

Labor Management

RestaurantOwner.com for training templates other other useful resources.

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:

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: 563_harlan_scott_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation.

Show notes…

Favorite success quote or mantra:

"High fives and handshakes.".

In this episode with Travis Tober, we discuss:

  • How to go from not having a shift available to having any shift you want.
  • Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else.
  • When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook.
  • Letting your team members get creative and contribute beyond just doing their job.
  • Never sacrificing quality.
  • Before you go asking for money, take a few years to build your network and your resume.
  • When you're new to a city, research who is the best at what you want to do and become friends with them.
  • Keep the restaurant people in the restaurant and keep the money out of operations.
  • Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are.
  • "Hype" your social media presence.
  • Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision.
  • Creating perceived value.
  • Being the Disney World of dive bars; focusing on detail and service.

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?
    • Don't be a dick.
  2. What is your biggest weakness?
    • Clutter.
  3. What's one question you ask or thing you look for during an interview?
    • Hire humans.
  4. What's a current challenge? How are you dealing with it?
    • Staying relevant. They're combating this by just having fun.
  5. Share one code of conduct or behavior you teach your team.
    • High fives and handshakes.
  6. What is one uncommon standard of service you teach your staff?
  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. Brandwashed: Tricks Companies Use to manipulate Our Minds and Persuade Us to Buy
    2. Buyology: Truth and Lies About Why We Buy
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Be present.
    • Play the long game.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Have great time.
    2. Entertainment and value rule.

Contact info:

www.nickelcitybar.com

@NickleCityATX

@TheTober

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 562_Travis_Tober_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role of Pastry Chef at Uchi in Austin, which is when his career really started to accelerate. Speer would climb the latter to serve as Culinary Director for the Uchi Restaurant Group. It was here he earn 4 nominations for James Beard "Outstanding Pastry Chef", before moving on from Uchi in 2015. Since, Speer has open Bonhomie, My name is Joe Coffee Co, and current project will be opening in late winter 2019

Show notes…

Favorite success quote or mantra:

"If you don't have time to do it right, when will you have time to do it again?"

In this episode with Philip Speer, we discuss:

  • Taking time to go through the movements the right way. If you rush something, because you're worried about time, then you'll really be in trouble when you have to do the thing all over again.
  • What the apprentice approach looks like if you're thinking of going that route.
  • How to craft a life in the restaurant industry that allows you to express your passions and interests, instead of resenting your "job."
  • The best way to become a certain type of restaurant professional is by surrounding yourself with those types of professionals you want to become.
  • Mentally going through movements before physically going through movements.
  • Creating opportunities for yourself within a restaurant group by finding weak links and improving them.
  • Why you can't create great food without a system for consistency.
  • Opening restaurant for the purpose of creating opportunity and careers for those you've mentored.
  • How Speer lost it all due to his alcohol abuse and how AA's 12 steps has really helped to turn his life around.
  • How taking care of your mental health can start with taking care of your physical health.
  • How recovery comes from not focusing on who you were in the past, instead, it comes from focusing on who you want to be in the future.
  • Why not injecting your identity in your brand can hurt you.
  • The role instagram and an abundance of restaurants has on an increasingly transactional society.
  • Why you need to be open, honest, and transparent with your business partners.
  • 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?
    • The ability to adapt and evolve.
  2. What is your biggest weakness?
    • Always second guessing.
  3. What's one question you ask or thing you look for during an interview?
    • Speer looks for Mutual respect.
  4. What's a current challenge? How are you dealing with it?
    • Building a team for his new restaurant.
  5. Share one code of conduct or behavior you teach your team.
    • Always be open minded.
  6. What is one uncommon standard of service you teach your staff?
    • Anticipating guest needs.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Collaborate. Listen.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Take care of yourself, first.
    2. Be open to new opportunities to learn.
    3. Take in experiences soak it up.

Contact info:

@PhilipSpeer

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 561_Philip_Speer_mixdown.mp3
Category:general -- posted at: 3:30am EST

Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations.

Show notes…

Favorite success quote or mantra:

"If you can't change your people, change your people. 

In this episode with Zane and Brandon Hunt, we discuss: 

  • Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge.  
  • Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not. 
  • When scaling, offloading the things you're not good at or don't enjoy doing, first. 
  • Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got. 
  • Starting where you can, and scaling into your ultimate vision. 
  • Creating your systems, processes and procedures while you're still small so you have something to scale into.  
  • Matching your vision with a community and demographic that will support it.  
  • Giving up responsibility to people who want it so you can create balance in your life. 
  • Knowing your strengths and staying in your lane. 
  • What you know where you're strong, look to other business owners to partner with.  

 

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?
    • Great food, attention to detail, and taking care of your people at all costs.
  2. What is your biggest weakness?
    • Over expanding too fast.
  3. What's one question you ask or thing you look for during an interview?
    • Hire your weakness. 
  4. What's a current challenge? How are you dealing with it?
    • Staffing.
    • Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?"
  5. Share one code of conduct or behavior you teach your team.
    • Be truthful.
  6. What is one uncommon standard of service you teach your staff?
    • Bring free ice cream to first time 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 
    1. Think and Grow Rich
    2. How to Win Friends and Influence People. 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Spend money on things that will help them make more money. 
  9. What's one piece of technology you've adopted within your four walls of 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. Don't sweat the small things.
    3. Give it back to your community. 

Contact info:

via313.com

@via313

Thanks for listening!

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

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

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

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

Huge thanks to Zane and Brandon for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 560_Zane_and_Brandon_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

In the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek remains one of the most popular vegetarian restaurants in the country, employs 95 people, supports animal and human rights organizations, promotes local artists, and works hard to be as eco-friendly as possible.

Show notes…

Favorite success quote or mantra:

"Teamwork makes the dream work."

In this episode with Leslie Martin, we discuss: 

  • How to be a server that is control of situations. 
  • How accountability plays a role in consistency and employee retention. 
  • Going beyond creating a brick and mortar restaurant, to creating relationships, and community that support the restaurant.  
  • Just starting and learning as you go. 
  • Keeping your ear to the ground for closing restaurant in order to be someones exit strategy.
  • If you're driven, that may just be what it takes to win a future investor over. Don't let not having money or credit be what stands in the way of you taking a chance. Just go for it.  
  • Checking your ego at the door and being open to feedback and suggestions. 

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?
    • Acceptance.
  2. What is your biggest weakness?
    • Too sensitive. 
  3. What's one question you ask or thing you look for during an interview?
    • Ask, "What did you hate most about your current job?"
  4. What's a current challenge? How are you dealing with it?
    • Being too sensitive.  
  5. Share one code of conduct or behavior you teach your team.
    1. To be equally accepting to all guest, whether they eat meat or not.  
  6. What is one uncommon standard of service you teach your staff?
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • meeting with their staff. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Take time for yourself.
    2. Never take your business for granted
    3. You can learn from everybody. 

Contact info:

bouldincreekcafe.com

@bouldincreekcafeatx

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 559_Leslie_Martin_mixdown.mp3
Category:general -- posted at: 3:30am EST

Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service,  Greer founder her calling in events-planning. Over the years she's worked for Austin’s Word of Mouth Catering, and Olive & June. In 2014 Ben Edgerton, Owner of Contigo Restaurant, approach Greer with the opportunity to run their restaurants catering; today, she's a partner.

Show notes…

Favorite success quote or mantra:

"I'd rather be looking at it than for it."

In this episode with Brooke Greer, we discuss: 

  • How important it is, especially as a caterer, to always be prepared. Greer suggests using checklists and traveling to the event site to look for any possible issues. 
  • How being calm and patient with clients has served Greer. 
  • If you want to progress in your career, don't wait to be told to take initiative. Take action now, ask for forgiveness later. 
  • How the client or guest, is not always right. Also, how to handle a client or get who isn't right. 
  • The benefits of offering equity to someone to start and control a new appendage of your business, such as a restaurant starting a catering arm.  
  • If you're adding catering to your restaurant, why it makes sense to treat it like a separate 
    business. 
  • Having the mindset that catering have no limits, especially when it comes to the physical space. Your real only limit is the budget of your client. 
  • How to scale a catering business.
  • How to approach a mentor. 
  • How differentiation will help you become more competitive. 
  • How to grow the relationship with your clients. 

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?
    • Drive
  2. What is your biggest weakness?
    1. Not getting emotionally attached to thebusiness
  3. What's one question you ask or thing you look for during an interview?
    1. Look to see how the person apply organizes them self. 
  4. What's a current challenge? How are you dealing with it?
  5. Share one code of conduct or behavior you teach your team.
    • Operate with a servants heart. 
  6. What is one uncommon standard of service you teach your staff?
    • Smile! 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    1. Cook food 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Total Party Planner
    2. Slack
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Treat your employees like family.
    2. Take initiative.
    3. Enjoy you job and have fun doing it.  

Contact info:

Contigo Restaurant

 

Thanks for listening!

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

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

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

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

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

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 558_Brooke_Greer_2_mixdown.mp3
Category:general -- posted at: 10:41am EST

 

Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns  at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin’s 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant.

Show notes…

Favorite success quote or mantra:

"Fight chaos every day."

In this episode with Justin Elliott, we discuss: 

  • How Elliotts back ground in theater influences his career in hospitality. 
  • Leading from the front and working harder than everyone  else being the best way to earn respect. 
  • Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously. 
  • Documenting the creative process when developing new drinks and recipes. 
  • Creating a culture where people WANT to document and follow processes.  
  • Leveraging free technology to improve your systems and communication. 
  • being on the same page and having the same vision as your partners. 
  • Making the less glamorous stuff more fun with gamification and creativity. 
  • Doing something about the tipping issue in the restaurant industry. 

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?
    • Being reflective.
  2. What is your biggest weakness?
    • Hates saying things twice.
  3. What's one question you ask or thing you look for during an interview?
    • Ask, "What other restaurants in town are you interested in."
  4. What's a current challenge? How are you dealing with it?
    • Inventing systems to keep his systems together. 
  5. Share one code of conduct or behavior you teach your team.
    • Fucking push.
  6. What is one uncommon standard of service you teach your staff?
    • The trey is the way. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?

    • Handle the tipping situation. 
  9. What's one piece of technology you've adopted within your four walls and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Restaurant work is honest, spiritual work.
    2. You can only do lasting work in this world if the work is true to yourself. 
    3. It never gets easier, but it does get more fun. 

Contact info:

Bill man

billy hanky king b

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 557_Justin_Elliot1_mixdown.mp3
Category:general -- posted at: 12:59pm EST

Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group.

Show notes…

Favorite success quote or mantra:

"Avoid paralysis by analysis. Jump!"

In this episode with Jason Boso, we discuss: 

  • How the timing is never going to be just right to start. Just start.
  • If you like cooking at home, thats not enough of a reason to want to open a restaurant.  This industry is hard, it will chew you up and spit you out if you're not ready. 
  • Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear. 
  • How giving advice to the next generation will come back to serve you some way or some how. 
  • If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all. 
  • When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word.  
  • Knowing your identity before opening a restaurant so you can extend your identity into it.
  • When you're getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property. 
  • How Guy Fieri's Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations. 
  • Scaling your people before scaling the amount of physical locations you own. 
  • Slowing down to speed up. 
  • Using psychological test to find which lanes your employees belong in. 
  • Making it clear to your guest when you've added value. You need to highlight your unique selling propositions. 
  • Scaling culture along side
Direct download: 556_Jason_Boso_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary Institute of America in Hyde Park, NY.  In New York, Michael connected with the Olives NY group and worked under chef Michael Crain and eventually would make his way to Boston to work at Olives in Charlestown.  He soon took over the kitchen at Neptune Oyster in the North End, where he stayed 7 years. With a need to continuing challenging himself, Serpa departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015.

Show notes…

Favorite success quote or mantra:

"Keep it fresh." 

In this episode with Michael Serpa, we discuss:

  • How to create a culture of "keeping it fresh." 
  • The value in following your gut. 
  • The pros AND cons of getting a culinary degree. 
  • Reinforcing positive behavior. Not scolding negative behavior, correcting it, instead.
  • Working for other restaurants to round off your skills and to create a foundation for self-exploration and personal clarity. 
  • Attaching your personality to a restaurant space. 
  • Being good at adapting and changing on the fly.  
  • Why your reputation within the industry is so crucial when it comes to building your team and opening a restaurant. 
  • How to create a regulars. 
  • Doing projects right the first time.  
  • Being mindful of the bar you set for yourself. The bar you set for yourself is the same bar your set for your staff. 
  • Always making small improvements and never getting too comfortable with how things are.
  • Finding the balance between staying fresh and being consistent. 
  • Being versed in all elements of a restaurant, not just what you're an expert at. 

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?
    • Work ethic.
    • Adaptability.
  2. What is your biggest weakness?
    • Self-promotion. 
  3. What's one question you ask or thing you look for during an interview?
    • Look to see if they're excited for the opportunity. 
  4. What's a current challenge? How are you dealing with it?
    •  Opening a second location. 
  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?
    • Making a personal connecting 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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Attached their personality to the restaurant. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Live it up.
    2. Be kind to people.
    3. Be passionate about what you do. 

Contact info:

SelectBoston.com

@selectoysterbar

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 555_Michael_Serpa_mixdown.mp3
Category:general -- posted at: 3:30am EST

Hailing from North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker's family of restaurants. It was at Row 34 where Matty met his to be partner, Kristopher Crowell, and realized something in the draught systems world had to change. In 2016 Modern Draught was born.

Show notes…

Favorite success quote or mantra:

"Perfect will do just fine."

In this episode with Matty Bailey, we discuss: 

  • How individuals with dyslexia seem to excel in the restaurant industry and why that may be.
  • How the customer is not always right.
  • How taking time to educate and care for your guest is real hospitality.
  • How to weave education into your culture.
  • The story behind how Bailey and his partner started Modern Draught.
  • Why it is better to admit what you don't know, instead of pretending you know everything.
  • Why it is more important than ever to have clean draught system.
  • How to maintain a clean draft system.
    1. Get familiar with the hardware. Make sure you know the name of all the parts (couplers, faucets, ect.)
    2. Clean the whole system, not just the lines.
    3. Avoid brass in your system. Go for stainless steel. It will help minimize foaming. 
    4. Foam is manageable. Don't dump it. Fix it. It can be as easy as adjusting the pressure.

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:

moderndraught.com

info@moderndraught.com

(857) 278-2005

 

Thanks for listening!

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

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

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

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

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

 

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

Haley Fortier & Kristie Weiss Restaurant Unstoppable Podcast

Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA. 

Show notes…

Favorite success quote or mantra:

"Work smarter, not harder." 

In this episode with Haley Fortier & Kristie Weiss, we discuss: 

  • How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier. 
  • How to handle stressful situations. 
  • How tempers no longer flying in the professional restaurant environment. 
  • Stripping the pretension from the dining experience.  
  • Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run.
  • Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care. 
  • Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview. 
  • Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small.   
  • Why you shouldn't start the build out of your restaurant until you are fully invested. 
  • Being patient and having high standards on who you higher, especially in leadership roles. 
  • The impact you can make when you stay small. 
  • Why it is so important to let your staff be themselves. 

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?
    • Haley: Humor. 
    • Kristie: Reliability. 
  2. What is your biggest weakness?
    • Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone.   
    • Kristie: Anxiety. 
  3. What's one question you ask or thing you look for during an interview?
    • Ask if they have a weakness. If they can't admit that they have a weakness then 
  4. What's a current challenge? How are you dealing with it?
    • Staffing. 
    • to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family. 
  5. Share one code of conduct or behavior you teach your team.
    • Be yourself; everyone else is already taken. 
  6. What is one uncommon standard of service you teach your staff?
    • Zero Skype. 
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning. 
    2. Be kind to everyone. 
    3. Listen to your staff and have their back; the guest is not always right. 

Contact info:

www.haleyhenry.com

@HaleyHenryBar

www.nathaliebar.com

@nathaliewinebar

Thanks for listening!

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

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

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

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

Huge thanks to Haley Fortier & Kristie Weiss for joining me for another awesome episode. Until next time!

 

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


Rob Evans Restaurant Unstoppable Podcast

Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland’s restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo’s. In 2009, Rob won the James Beard Award, “Best Chef in the Northeast.” In 2012, Rob and Nancy left Hugo’s to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018

Show notes…

In this episode with Rob Evans, we discuss:  

  • How Evans got into the industry. 
  • Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing. 
  • When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons. 
  • Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be. 
  • As an owner, working through your upper management to maintain high standards of detail and overall culture.
  • What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell  to work at the French Laundry.
  • From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit". 
  • The value and admitting your mistakes.  
  • Going into business with people who counter you well.  
  • Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable. 
  • How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years. 
  • Having a genuine and generous approach to style of service. 
  • How taking risks has served Chef Evans. 
  • Finding the right people to take over your business. 
  • Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again.  
  • Using technology to streamline processes. 
  • leveraging the gestalt management style

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?
    • Overly enthusiastic.
  2. What is your biggest weakness?
    • Caring too much about what people think. 
  3. What's one question you ask or thing you look for during an interview?
    • Have you played organized sports. 
    • Look to see if they understand teamwork. 
  4. What's a current challenge? How are you dealing with it?
    • Getting his newest project on auto pilot. 
  5. Share one code of conduct or behavior you teach your team.
    • Don't belittle anyone. 
  6. What is one uncommon standard of service you teach your staff?
    • The golden rule.
  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?
    • Money. 
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take risks. 
  10. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Hand held POS. 
  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. Golden rule.
    2. take risks. 
    3. Appreciate the moment. 

Contact info:

Duckfat

www.duckfatfriteshack.com

@duckfatmaine

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 552_Rob_Evans_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Belinda Okelly David Kasprak Restaurant Unstoppable podcast

 

Today we're here to discuss the 5 most overlooked elements in restaurant design. 

Today we're speaking with Belinda O’Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design?

Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects.

Today we're here to discuss what the 

Show notes…

Favorite success quote or mantra:

"Busy is good."

In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements"

  1. Lighting, LIGHTING, LIGHTING!
  2. Stay on Brand.
  3. Design For Flexibility.
  4. Seating Mix.
  5. Making It a Complete Package.

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:

okellykasprak.com

Belinda@okellykasprak.com

David@okellykasprak.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 toBelinda O’Kelly and David Kasprak for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!f
Direct download: 551_Belinda_OKelly_and_David_Kasprak_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Karen Akunowicz Restaurant Podcast

Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang  where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019.

Show notes…

Favorite success quote or mantra:

"Second start on the left, straight on til' morning." 

In this episode with Karen Akunowicz, we discuss: 

  • How Akunowicz got into the hospitality industry. 
  • Focusing on being helpful before being critical. 
  • Being open minded about the path you take in life; there are numerous ways to get anywhere in life. 
  • How it is not enough to do your job, you need to be immersed in your job to really excel.
  • That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place. 
  • Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know. 
  • Letting what you want be known. 
  • What Akunowicz learned spending a year in Italy. 
  • How work ethic combined with a lack of ego or pretense are great attributes of a leader.  
  • The specifics that keep Akunowicz coming back to the restaurant industry. 
  • How you can't expect to get anything out of the world if you don't give anything to it.  
  • While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself. 
  • Having business partners that have the same values and vision as you.  
  • How being in a business partnership is not much different than being in a marriage. 
  • Making sure you want the same things as your business partners. 
  • Staying focused on your vision. 

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?
    • Tenacity.
  2. What is your biggest weakness?
    • Order, and control.
    • It can be hard for others to cope with her attention to detail and high standard. 
  3. What's one question you ask or thing you look for during an interview?
    • What do you want?
  4. What's a current challenge? How are you dealing with it?
    • Balancing everything that comes with opening a restaurant.
  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?
    • Connecting 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. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Relying on their staff. 
  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. Respect everyone
    2. Work Ethic 
    3. Do it because you want to; not because you have to. 

Contact info:

 @KarenCake

@FoxandKnife

Thanks for listening!

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

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

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 550_Karen_Akunowicz_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Michael Cooney Restaurant Podcast

As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Cooney wouldn't REALLY understand food until he moved to California, where he worked for the Malibu Group. Cooney would return to Boston and work for Public House and Sorriso. It was at Sorriso where Cooney met future business partner, John Paine and the dreaming commenced. By 2014 Brewers Fork, located in Charlestown, MA, was founded and the team has been receiving nothing but praise ever since.

Show notes…

Favorite success quote or mantra:

"Would you serve it to your mother?"

In this episode with Michael Cooney, we discuss: 

  • How Cooney got his start in the industry. 
  • Letting the authentic personality of your servers shine through. 
  • Using work ethic and hustle to get ahead. 
  • Don't wait to do something. Take initiative. Communicate what you did. Ask for forgiveness later. 
  • The difference between doing something FOR someone and TO someone. 
  • How bar tending is really about making people feel comfortable and like they belong at your bar.
  • The benefits of taking a job where you can "run your own show." In others words, working a job where you have freedom to manage yourself and be creative. It is in managing yourself and having freedom to create where you truly grow. 
  • Being aware that you never know who you future investors could be, so treating everyone like they're a future investor. 
  • How to get on the same page as your business partner, and what to consider when going into business with someone. 
  • How to approach someone you want to barrow money from. Make sure they're investing in you, not the business. Also, being clear from the beginning, what that conversation is going to look like. 
  • Banding together with our business and restaurant owners in your community. 
  • How creating a culture where your staff have their own regulars comes from giving your team knowledge and freedom. 

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?
    • Work ethic. 
  2. What is your biggest weakness?
    • Patience.
  3. What's one question you ask or thing you look for during an interview?
    • Eye contact.
  4. What's a current challenge? How are you dealing with it?
    • Staffing.
    • Don't focus on find new staff, focus on retaining staff. 
  5. Share one code of conduct or behavior you teach your team.
    • Would you serve that to your mother? 
  6. What is one uncommon standard of service you teach your staff?
    • Have fun with your table. 
    • Don't worry about joking. 
  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?
    • Share knowledge. 
  10. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Pandora Business
  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. When given the option, drink the better beer or wine.
    2. Always take everything with a grain of salt. 
    3. Always hug your mother. 

Contact info:

@Brewers_Fork

Brewersfork@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 Michael Cooney for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 549_Michael_Cooney_mixdown.mp3
Category:general -- posted at: 3:30am EST

 

Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery.

Show notes…

Favorite success quote or mantra:

"Fine is not good enough"

In this episode with Chef Jeffrey Fournier, we discuss:

  • Why "fine" is not good enough and what is good enough is 100% effort.
  • How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens.
  • How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness.
  • What Chef Fournier learned from the brigade system.
  • Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for.
  • Cultivating a team with layers of talent.
  • What "deep hospitality" looks like: Selflessness.
  • Aligning your personal brand with other successful brands in the industry to garner the attention of investors.
  • Establishing non negotiable terms and conditions with your investors.
  • Having a "what's next mentality" instead of getting caught up in your achievements.
  • The challenges of being a chef with BOH experience opening a restaurant with no FOH representation.
  • Doing what makes you happy. Otherwise, it is just not worth it.
  • If you don't like working in this industry, it's not worth staying in it.

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.
    • Care.
  2. What is your biggest weakness?
    1. Taking things too personally.
  3. What's one question you ask or thing you look for during an interview?
    • Ask, "What do you want out of this."
    • look for someone who wants to create something bigger than them self.
  4. What's a current challenge? How are you dealing with it?
    • Sourcing good ingredients.
  5. Share one code of conduct or behavior you teach your team.
    • Respect. Just be nice.
  6. What is one uncommon standard of service you teach your staff?
    • There are no customers. There are only guests.
  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.  
  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?
    • Don't worry about your name being in the paper; just worry about taking care of your people.
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Not open restaurants.
  10. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Excel.
  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. Have fun or enjoy yourself.
    2. Push yourself to do your best; even when you're tired.
    3. take time to recharge and gain perspective.

Contact info:

thethompsonhouseeatery.com

@thompsonhouseeatery

Thanks for listening!

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

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

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

 

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

paige gould central provision tipo

Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo.

Show notes…

Favorite success quote or mantra:

"Employees first. Guest second."

In this episode with Paige Gould, we discuss:

  • How being able to deliver and serve happiness is what originally drew Gould into this industry.
  • How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard.
  • How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun.
  • How to cope with dyslexia in the restaurant industry.
  • The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other.
  • Creating the core value of not talking shit about other restaurants.
  • Why it is better to own your restaurant space VS renting or leasing.
  • If you want to be the best, you've got to work for the best.
  • Sharing stories and history to round off your brand.
  • If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions.
  • Having more startup capital than you think you'll need.
  • If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building.
  • Hiring people who are strong where you're week.
  • Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really?
  • Having your systems and culture in place before opening your second location.
  • Constantly evolving and improving your systems. Never settle.

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?
    • Butting pressure on herself. Accountability
  2. What is your biggest weakness?
    • Doing, folding, and putting away laundry.
  3. What's one question you ask or thing you look for during an interview?
    • Ask, "Why?" Why us? Why this city?
    • If they respond with, "To pay my rent" it wont' be a good fit.
  4. What's a current challenge? How are you dealing with it?
    • Securing a dishwasher.
  5. Share one code of conduct or behavior you teach your team.
    1. Don't lie to guest.
  6. What is one uncommon standard of service you teach your staff?
    1. Make sure the guest always has water.
    2. Remove the formalities.
  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?
    • Excel.
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take vacation.
  10. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Breadcrumb
  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. Treat your employees well.
    2. finding happiness in what you do will lead in spreading happiness.
    3. Eat good food and drink strong drinks.

Contact info:

@chefchrisgould

@_centralprovision_

@TipoMaine

Thanks for listening!

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

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

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

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

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

 

Direct download: 547_Paige_Gould__mixdown.mp3
Category:general -- posted at: 12:25pm EST

LUCAS SIN JUNZI

Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best.

Show notes…

Favorite success quote or mantra:

"The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best."

In This Episode with Lucas Sin, we discuss:

  • Sin's mission to open Chinese restaurants in order to spread culture and share stories.  
  • How Sin opened his first restaurant at the age of 16 in Hong Kong.
  • When you're getting started, "Just do it!" Start where you can, as small as you can. 
  • The Story behind YPOPUP.
  • The benefits of getting your start with Pop-ups.
  • How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you.
  • Opening a restaurant in the city you know and love the most.
  • Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.  
  • If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you.
  • Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand. 
  • Having a mission that people with money want to get behind.
  • If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic.
  • The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs. 
  • How to approach someone, with a larger following than your own, to do a collaborative pop-up event.
  • What data to pay attention to when determining your next location.
  • The strategy and reasoning of opening restaurants on or near college campuses.

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?
    • Curiosity.
  2. What is your biggest weakness?
    • Distracts easily.
  3. What's one question you ask or thing you look for during an interview?
    •  Curiosity.
  4. What's a current challenge? How are you dealing with it?
    • Making sure the employees in his restaurants are as happy as they can be.
  5. Share one code of conduct or behavior you teach your team.
    • Don't screw up.
  6. What is one uncommon standard of service you teach your staff?
    • Assume everyone in your restaurant is confused. It will force you to go the extra step in 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. 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?
    1. Took more risk with cuisine.
  10. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. WhenIWork
  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. Kindness and empathy.
    2. Don't knock high heat cooking.
    3. Chinese food is pretty good.

Contact info:

junzi.kitchen/

 @junzikitchen

@Lucas.sin

Thanks for listening!

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

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

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

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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: 546_Lucas_Sin_mixdown.mp3
Category:general -- posted at: 3:30am EST

Arlin Smith Big Tree Hospitality

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME.

In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway.

Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017.

Show notes…

Favorite success quote or mantra:

"Whenever work gets overwhelming, remember, it's just a restaurant."

In this episode with Arlin Smith, we discuss:

  • How Arlin got his start in the restaurant business and what it was that drew him in.
  • When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent. 
  • How to hold someone accountable.
  • If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management).
  • If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic.
  • Being mindful of who you partner with. Don't rush in! Go into  partnership where the percentage of ownership is not determined by how much capital was initially invest. 
  • Letting your core values determine your brand. 
  • Knowing the value of your people and making sure they know how much you value them. 
  • Other things to consider when selecting your business partners.
  • The benefits of establishing a separate brand for your restaurant group.
  • Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent. 

 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?
    • Good listening and responding.
  2. What is your biggest weakness?
    • Chicken wings.
    • Patience.
  3. What's one question you ask or thing you look for during an interview?
    • Give me an example of a time you really took care of someone in the dining room.
    • Look for passion in the story. The details of it.
  4. What's a current challenge? How are you dealing with it?
    • Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car.
    • To overcome this challenge, Smith is delegating more.
  5. Share one code of conduct or behavior you teach your team.
    • Delegation.
  6. What is one uncommon standard of service you teach your staff?
    • Being generous.
  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
  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?
    1. Toast POS
  9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    1. Put their staff first.
  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. Play good music on vinyl
    2. Be generous.
    3. Be kind.

Contact info:

BigTreeHospitality.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 Arlin Smith for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Direct download: 545_Arlin_Smith_mixdown.mp3
Category:general -- posted at: 2:11pm EST

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 EST

 

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 EST

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 EST

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 EST

 

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 EST

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 EST

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 EST

 

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 EST

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 EST

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 EST

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 EST

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 EST

 

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 EST

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 EST

 

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 EST

 

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 EST

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 EST

 

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 EST

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 EST

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 EST

 

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 EST

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 EST

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 EST

 

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 EST

 

 

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 EST

 

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 EST

 

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 EST

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 EST

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 EST

 

 

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 EST

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 EST

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 EST

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 EST

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 EST

 

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 EST

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 EST

 

 

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 EST

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 EST

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 EST

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 EST

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 EST

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 EST

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 EST

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 EST