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

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

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

Show notes…

Favorite Success Quote or Mantra.

"Work harder than you think you did yesterday."

In this episode, we discuss:

Michael's beginning in the restaurant industry:

• his time in hospitality management school
• how he listened to what the universe was saying
• 2010
  • Nam
•  2011
  • Attica Ben Shewry
  • manager front of house
  • work a couple of nights for free.
  • stage
  • Left beverage managers
  • Kasey Monico rockwell and sons

• 2015 Liberty Bar
  • Assistent GM- Howd you know you were ready

• 2016 Grow Assembly

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

Today's Sponsor

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

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

Knowledge bombs

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

   • Hard work

2. What is your biggest weakness?

   • Being stubborn

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

   • If people ask you more questions than you ask them.

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

   • Building more capital

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

   • Don't be fake, be genuine.

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

   1. How to touch the table: how to interrupt the table without speaking.

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

   1. Setting the Table
   2. Start with Why

8. Share an online resource or tool.

   1. Slack

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

   1. Square

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

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

Contact Info

michael@worksmith.io

worksmith@io.com

@bar.liberty

@worksmithio

Thanks for Listening!

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

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

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

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

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

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

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

Show notes…

Favorite Success Quote or Mantra.

• Learning how to work together with the community is key

In this episode, we discuss:

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

Today's Sponsor

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

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

Knowledge bombs

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

   • fresh local and foraged

2. What is your biggest weakness?

   • Not saying no

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

   • What's your favorite thing to eat at home? What's your comfort food?

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

   • Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more.

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

   • Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning.

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

   1. Give everything as much respect as you can.

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

   Kitchen Confidential

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

   1. Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share.

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

   1. Be honest with yourself.
   2. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees.
   3. If you're going to do something, be passionate about it.

Contact Info

www.brucewinebar.ca/

Facebook: @brucewinebar

Instagram: @brucewinebar & @crowbarandvariety

Thanks for Listening!

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

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

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

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

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

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

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

Show notes…

In this episode with Mitchell Beerens, we discuss: 

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

Resources Mentioned

480: Creating an ecosystem that thrives with Ian Redshaw

Today's Sponsor

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

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

Knowledge bombs

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

   • Passion.

2. What is your biggest weakness?

   • Being able to read when people aren't totally happy. 

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

   • Are they willing to do anything? 

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

   • Improving communication. 

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

   • Be nice.

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

   • Be nice. 

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

   • Setting the Table: The Transforming Power of Hospitality in Business 

8. Share an online resource or tool.

   • Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using.  

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

   1. ChefTech
   2. Focus POS 

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

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

Contact Info

@mceatsalot81

@lampo_pizza

@prime109

Thanks for Listening!

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

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

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

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

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

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

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

Show notes…

Favorite Success Quote or Mantra:

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

In this episode, we discuss:

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

Today's Sponsor

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

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

Knowledge bombs

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

   • Slow down to speed up.

2. What is your biggest weakness?

   • Getting too excited about what is happening. Staying focused first.

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

   • I really get into what was your favorite job, why did you like it, and who was your boss?

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

   • Hiring & Staffing.

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

   • Be intellectually curious. And also, having a code of etiquette and also

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

   • Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive.

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

   1. The Power of Habit
   2. Setting the Table

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

   1. Shopkeep
   2. Homebase
   3. Quickbooks

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

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

Contact Info

martha@marthalucious.com

(410) 963-6441

Thanks for Listening!

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

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

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

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

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

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

Show notes…

Favorite Success Quote or Mantra.

Make people happy.

In this episode, we discuss:

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

Today's Sponsor

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

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

Knowledge bombs

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

   • Being open to the staff. The key to our industry is keeping our staff happy.

2. What is your biggest weakness?

   • Not being organized. Thank goodness for my office manager!

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

   • Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation.

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

   • Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them!

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

   • Behave like ladies and gentlemen. You are on your own stage.

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

   • We will prepare anything for anyone, we bring change out to the parking meters for customers.

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

   1. Theory and Practice of Good Cooking
   2. Setting the Table

8. Share an online resource or tool.

   1. Our POS System, we review what sells, what doesn't sell

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

   1. Trust your gut
   2. Be kind to the people around you
   3. Stay optimistic and upbeat

Contact Info

www.tuskies.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Andrew Dana, we discuss:

• The difference between success and failure
• Food versus vibe, and the overall experience for guests
• Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country
• The benefit of starting small
• Branding being an extension of who you are
• There are no off days, you have to bring the heat every day-bring the energy!
• How bringing in a professional changed the trajectory of their business
• The power of nice
• Building a company culture

In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation.

Show notes…

Favorite Success Quote or Mantra.

Try hard, be nice, and give an eff. 

Today's Sponsor

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

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

Knowledge bombs

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

   • Showing up, never cutting corners.

2. What is your biggest weakness?

   • I have trouble letting go. 

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

   • We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important. 

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

   1. Tomorrow is always a day away, you have to bring the heat tomorrow. 

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

   • BE NICE. If the answer CAN be yes, the answer is yes. 

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

   1. We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering. 

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

   1. Radical Candor

8. Share an online resource or tool.

   1. How I Built This Podcast Blog
   2. Prince of Petworth Blog

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

   1. Google Suite
   2. Caviar
   3. Wanderlist

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

    1. Do what you want starting NOW!
    2. Give a fuck
    3. Have fun

Contact Info

Instagram: @timberpizzaco

E-Mail: andrew@timberpizza.com

Thanks for Listening!

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

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

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

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

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

Show notes…

Favorite Success Quote or Mantra.

Gabriel: "Do good, be good, and you're going to feel good."

Robert: "Treat others you want to be treated."

In this episode we discuss:

• Robert's entrepreneurial bug from early on- at age 14 seeing his Dad run his own retail business.
• How Robert and Gabriel met in college and how their business would begin together.
• Knowing your market and how you can serve them.
• Using influencers to reach new people, using connections to network and capitalize.
• How Gabe and Rob set up their first commercial space, and the mistakes and successes along the way.
• How cash flow made a difference for building the business.
• How to build a brand and how to market it.
  • Offering free food
  • Placing menus everywhere.
• How the men built multiple locations and hubs for their deliveries.
• How research in the restaurant industry and your needs will get you the best products.

Knowledge bombs

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

   1. Homemade fresh, AWESOME quality
   2. How to treat your customers and employees

2. What is your biggest weakness?

   1. Being too friendly

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

   1. We look for personality and if it would mesh with who we have now. We look for someone who will add positivity to our workforce.

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

   1. Trying to open a new restaurant in a new province in Ontario. Getting into a new market, and connecting and networking to make it successful.

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

   1. How to deal with customer call backs, training them how to know how to handle those situations.

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

Start With Why

1. Share an online resource or tool.
   1. Slack

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

   1. KDS
   2. Maitre de
   3. Online
   4. Ishop

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

Contact Info

Facebook: @chefoncallmtl

Instagram: @chef_on_call

Twitter: @chefoncallmtl

Thanks for Listening!

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

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

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

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

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

Show Notes:

In this episode, we continue to discuss:

• Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT.
• How to focus on your team, and how it will serve you well.
• Stephan's move back to North Fork after the death of his beloved mentor.
• How important personal care and self care is vital to running a successful career and life.
• Getting past ego and checking it at the door in order to grow.
• How can I serve other people?

Hailing from Long Island, Chef Stephan Bogardus is a Graduate of the Culinary Institute of America. After graduating he joined The North Fork Table and Inn team as Sous Chef. Over the next 5 years he worked for two additional operations, including restaurant daniell but eventually made his way back to The North Fork Table and Inn to serve as Executive Chef, where he's remains at the helm to this day, almost 3 years after his return.

Today's Sponsor

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

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

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Meditation
2. What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts.
3. What's one question you ask or thing you look for during an interview? I like to ask themselves questions about their interests outside of work. I care more about their morals than their skills, and the person.
4. What's a current challenge? How are you dealing with it? Staffing. We have done everything from having presence at local fairs, to constantly full core press about hiring.
5. Share one code of conduct or behavior you teach your team. Take a quick sprint mid shift- it connects you to your center. A short but intense physical exertion will help you perform better.
6. What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem. 

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

   1. Setting the Table
   2. Gastrophysics: The New Science of Eating
   3. The Book of Joy
8. Share an online resource or tool. Restaurant Unstoppable Podcast! Woop! And Instagram- looking at people's pictures and seeing what others are doing is really beneficial.
9. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Social Media Marketing. AMAZING.
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? 
    1.  Try to be your best self.
    2. Remember it's a gift, that's why it's called the present.
    3. Shoot for the stars, but settle on the moon.

 Contact Info

www.northforktableandinn.com

Stephan.bogardus@gmail.com

@stephanbogardus

Thanks for Listening!

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

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

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

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

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

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

In this part one episode with Stephan BeGardus, we discuss:

• DESIRE is going to get you way further than talent.
• How the love of learning can get you far, and learning from unlikely sources.
• When you sign up to be a chef, you essentially sign up to be a teacher.
• How building relationships with like minded professionals can bring you to incredible heights.
• How putting your nose to the cutting board and working side by side with like minded professionals will bring business to new heights.
• Taking responsibility for everything in the kitchen at all times.
• Don't try to be something you're not, just be the most authentic version of you that you can be, and what you can bring to the table.
• How the guy with crazy desire can surpass the guy with all the talent in the world.

Chef Stephan Bogardus is a rising culinary talent whose journey has brought him full circle to his native Long Island and The North Fork Table & Inn. Informed by the region's bounty and the personal relationships with local purveyors, Bogardus' progressive American menu focuses on new interpretations of familiar dishes.

Bogardus, who grew up in Cutchogue on Long Island's North Fork, began cooking at age 13 on a local food truck. After graduating from the Culinary Institute of America in 2009, he returned to Long Island and, armed with his resume and a set of knives, he knocked on the door of The North Fork Table & Inn. He was hired by chef/proprietors Gerry Hayden and Claudia Fleming, training directly under Hayden.

In 2010, Bogardus headed to Palm Beach to work for Daniel Boulud's Dinex Group. He returned to the North Fork Table & Inn in 2012 as Chef de Cuisine. At the time, Hayden's diagnosis of ALS meant that Bogardus would serve as the hands for his mentor's mind, forging a unique bond between the two chefs. In 2013, Bogardus left for upstate New York to serve as Executive Chef at the Locust Hill Country Club in Rochester. In the fall of 2015, feeling that Bogardus was the natural successor to chef Hayden after his passing, Claudia Fleming called him home to serve as Executive Chef.

Since his return, Bogardus and The North Fork Table & Inn have earned rave reviews from Newsday and The New York Times.

Outside the kitchen, Bogardus is an accomplished bow hunter, avid yoga practitioner, and Ducati aficionado.

Show notes…

Favorite Success Quote or Mantra.

Thanks for Listening!

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

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

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

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

Huge thanks to Stephan for joining me for another awesome episode. Until part TWO!

In this episode with Tripleseat's Jonathan Morse, we discuss:

• The story behind Tripleseat.
• The pitfalls that come with the old way of managing events.
• The benefits of using software to manage events.
• The data you're losing not leveraging event management software.
• The time you save with event management software. 
• How Tripleseat helps you increase booking and sales.
• How Tripleseat improves communication.
• How using Tripleseat helps create standard operating procedures.

Graduate of Hartwick College, Jonathan Morse has a work history of customer support and sales in technology communication and business intelligence solutions. Today, Morse serves as Founder of Tripleseat Software LLC the leading web based Sales and Event Management application for restaurants, hotels, and unique venues.

Show notes…

Favorite Success Quote or Mantra.

Just do it.

Today's Sponsor

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

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

Contact Info

Tripleseat.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Mike Ganino, we discuss: 

• Mikes new book! 
• How Company Culture for Dummies was create to serve as a step-by-step manual for culture. 
• Why culture can't be created; it can only be molded. 
• How culture starts with you. 
• Why culture, ultimately is all about relationships. 
• The current state of culture in our industry. 
• Where culture in our industry is going

Mike Ganino has spent over 20 years working with high growth companies, helping create radical cultures that help create bottom-line results, beloved brands, and engaging employee experiences. Today he's shareing his knowledge, at mikeganino.com, as a sought after speaker, and as the Author of Company Culture for Dummies.

Check out mikes first two episodes on Restaurant Unstoppablee: 

267: Managing the Employee Life Cycle with Mike Ganino

187: Mike Ganino | The #1 Most Important Number To Track In Your Restaurant

Show notes…

Favorite Success Quote or Mantra.

"Stories are a communal currency for humanity."

Today's Sponsor

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

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

Thanks for Listening!

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

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

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

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

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

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

A seventh generation pasta maker and two time James Beard Nominee, Francesco Buitoni hails from Rome, Italy. Buitoni worked in some of New York's finest kitchens during his come up and even got some front of house work in at Joe Bastianich Otto working as their Sommelier. In 2006, Buitoni, along with wife Michelle Platt, opened Mercato Osteria and Enoteca. 12 years later, they're still going strong.

Show notes…

Favorite Success Quote or Mantra.

•  What growing up in the Buitoni Family Business was like, with strong family values.
•  How seeing his grandfather purchase wheat from local farmer's shaped the way Francesco ran his restaurant.
• Farm to Table- how purchasing food daily is not only good for the food, but also good for relationships.
• There are no short cuts, how watching his family work together for the same purpose- which was sharing a great product instilled great values and work ethic from a young age.
• Maintaining consistency.
• Staying strong until the end! Pushing employees to not "drift" or get too off key even in the last hour of their shift.

• How Francesco cooked his way through New York, Worked for 5 Restaurant in NY before opening his own restaurant in 2006
  • from San Domenico and Teodora in Manhattan,
  • to Stoney Creek in Tivoli (now-closed),
  • Gigi in Rhinebeck
  • Ca’ Mea in Hudson
  • sommelier and manager for Mario Batali at Otto Pizzeria and Enoteca in New York City.
• The importance of knowing your market, and being able to fill a need in that area.

Knowledge bombs

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

Consistency and balance.

What is your biggest weakness?

Not being able to let go. Trusting that someone will do what I do.

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

I always look for someone who really, really LOVES food.

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

Letting go. Haha! Hiring the right people to do the job.

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

Respect, always.

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

We encourage the staff to be themselves and let their personality shine through. We want them to be professional and represent the restaurant well, but we also want them to be themselves, and not scripted.

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

1. Setting The Table by Danny Meyer

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

1. Be true to yourself, and be transparent.
2. Don't take short cuts.
3. Remain loyal.

Contact Info

michele@mercatoredhook.com

Thanks for Listening!

Introduction

Make sure to check out Anna's previous episode HERE! 

Entrepreneur since the age of 17, Anna Dolce is  a life and business strategist, restaurant and small business expert, writer and speaker. Today we're here to discuss Anna dolce's Latest TED X that was delivered earlier this month titled "Service Isn't Same As Hospitality"

Show notes…

Favorite Success Quote or Mantra:

"It is easy to be heavy, and hard to be light."

Today's Sponsors

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

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

Contact Info

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Taylor Mason, we discuss:

• Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own. 
• Making sure the market is right for your concept. 
• Being resilient when it comes to raising money. If Banks turn your down, find out why. 
• The benefits of going with a turn-key operation. 
• Keeping your personal expenses low and getting as lean as possible during the early days. 
• How you should focus on what you CAN do when things get hard. 
• Supporting local farms.
• The power of persistence combine with resilience.
• Sticking to your guns and not sacrificing  your vision.  

Hailing from Washington, D.C., Chef Taylor Mason is a Graduate of Mount St. Mary's University in Maryland and the Culinary Institute of America Greystone. When it was time to raise a family, Mason along with his wife, Leann Robustelli, decided to move back to the east coast from California and MA(i)SON Urban Eatery was Born in 2011. Five years later the couple opened their second location LUCA.

Show notes…

Favorite Success Quote or Mantra.

"You'll never know the answer if you don't ask the  question."

Today's Sponsor

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

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

Knowledge bombs

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

   • resiliency and persistence.

2. What is your biggest weakness?

   • Working too hard.

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

   • FOH: Hire for empathy
   • BOH: Ask, "What do you read?"

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

   • The learning curve that comes with managing multiple employees. 

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

   • Be more thoughtful in everything you do. 

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

   • Being specific in your use of language and vernacular. 

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

   1. The Power of Moments: Why Certain Experiences Have Extraordinary Impact. 
   2. Setting the Table: The Transforming Power of Hospitality in Business. 
   3. The Alchemist 

8. Share an online resource or tool.

   • StoryBrand Podcast

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

   1. Mortar and Pestle

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

    1. Create the life you want to live. 
    2. Look inward; not outward. 
    3. Follow your hear, your passion, and your purpose. 

Contact Info

MaisonLancaster.com

Lucalancaster.com

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Taylor Mason for joining me for another awesome episode. Until next time!

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

In this episode with Federico Castellucci III, we discuss:

• How you can literally cause your restaurant can burn down if you flirt with your guest's girlfriend. Especially if that guest is a mobster. 
• How vulnerable a high food cost restaurant concept is during a slow economy. 
• Charging what food is worth. There are other ways to provide value without giving food away. 
• Treating your small business as if it were a big business. 
• Making sure all your business partners have the same vision and mission. If they don't, there will be  too many people pulling in too many directions.
• Being intentional with your college experience. 
• Quantitating everything in your business so you can create standards and track progress. 
• Focusing on the aspects of your business that are the most important, especially during the early days. 
• How to create financial sovereignty in your restaurant. 
• The positives and negatives of being in a family business. 
• Using a mission statement and core values to to maintain consistency across multiple brands. 
• Keeping people motivated by creating work that matters. 

Show notes…

Favorite Success Quote or Mantra.

"Make it more personal." 

Other resources mentioned 

BarResturantSuccess.com Inner Circle

Royalty Rewards 

Today's Sponsor

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

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

Knowledge bombs

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

   • Emotional intelligence 

2. What is your biggest weakness?

   • Overly optimistic.

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

   • Ask questions that get to the core of who people are.  
     • Example: Federico suggests having the interviewee tell you about a friend that they had to help. Why did you have to help? How did you help? 

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

   • Continuing to grow the brand in an extremely loud market place. 

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

   • Be sincere. 
   • Be authentic. 

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

   • Ask a question of the guest to learn more about them. Use that questions to connect or relate and go deeper. 

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

   • Good to Great: Why Some Companies Make the Leap and Others Don't 

8. Share an online resource or tool.

   1. Slack
   2. Avero
   3. Audible 

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

   • Gather

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

    1. Know you get to write the story of your life. When things get tough, just think about how great it is going to make your story. 
    2. Recognize what makes you happen in life. Use it to make meaning work and relationships. 

Contact Info

email: Federico@CHGrestaurants.com

instagram: @fredcast3

Thanks for Listening!

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

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

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

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

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

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

In this episode with Neen James, we discuss: 

• What makes Neen an expert on attention giving and leadership.
• The impact intentional attention has on your life and career. 
• Why Neen doesn't believe in "work-life-balance".
• What is meant by "work-life-integration". 
• How work-life-integration is broken into three parts: 1)emotions 2)expectations 3) environment.
• Why you can't let guilt affect your intentional attention. 
• The role ample sleep play on living intentionally. 
• The impact systems have on living intentionally. 
• Why we're not defined by the amount of hours we work but the quality of work we do in the hours we allot for work. 
• Strategies for living more intentional.
• Why it is important to say "No." 
• The role creativity plays on being intentional. 
• Teaching your team to be intentional with their attention. 

Neen James earned her MBA from Southern Cross University As a professional speaker and leadership expert, She is known for challenging her audiences and clients to leverage their focus and pay attention to what matters most at work and in life. Today, Neen joins us to discuss her newly released book, Attention pays.

Show notes…

Success Quote or Mantra.

"When your heart is in your dream, no request is too extreme."

Resources Mentioned

• Momentum
• neenjames.com
• Attention Pays: How to Drive Profitability, Productivity and Accountability
• Folding Time: How to Achieve Twice as Much in Half the Time

Today's Sponsor

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

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

Contact Info

Website: neenjames.com

Facebook: @NeenJamesCommunication

Instagram: @NeenJames

Thanks for Listening!

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

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

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

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

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

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

In this episode with Zach Oakes, we discuss: 

• The most successful emerging brands are the ones that are most open, honest, and transparent.
• Standing out in the market by adding onto whats already been done; not copying it. 
• How Zach got sucked into being a barista and ultimately roasting; the sense that he was continually able to grow and do things better.
• Being open and honest with your internal communication, especially when it comes to growing and developing your staff. 
• Developing a play by going to successful people in the industry and asking for guidance.  
• Going to multiple people for advice. Not everyone will give you good advice, so look for trends in the advice you get
• The importance packaging has on your brand.
• Creating a brand that is an extension of your personal essence.
• Telling the story behind the products your brand puts out. 
• Why we need to start educating our guest on the value of food done right. 

Hailing from Melbourne, Australia Zachary Oakes holds a Bachelor of Business (Law) from Monash University but swears he’ll never have a desk job. Today, Oakes is a Roaster, Barista, coffee curator and Chief Playmaker at Profile Specialty Coffee Melbourne.

Show notes…

Favorite Success Quote or Mantra.

Do everything with honesty and integrity.

Today's Sponsor

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

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

Knowledge bombs

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

   • Transparency. 

2. What is your biggest weakness?

   • Being too honest. 

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

   • Ask, "What do you stand for? What are your morals and ethics?"

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

   • Trying to convince people they should be willing to spend more money on their coffee. 

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

   • Do everything with honesty and integrity. 

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

   • Never say no. 

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

   1. Lesson in Excellence from Charlie Trotter
   2. Lessons in Service From Charlie Trotter 

8. Share an online resource or tool.

   • baristahustle.com

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

   •  Slack

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

    1. Have purpose for what you do. Stand for something
    2. Ask the hard questions.
    3.  Surround yourself with great people. 

Contact Info

Instagram: @profilecoffeeroasters

Website: www.profilecoffee.com.au

Thanks for Listening!

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

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

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

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

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

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

In this episode with Lucas Reeve, we discuss:

• Whats happened in Reeve's life since first appearing on the show 4 year ago(Episode 056).
• How creating a family culture with diverse, key players, has allowed the American National Investment Group to experience outstanding growth.
• Making sure you work into your culture good communication.  
• Implementing systems while simultaneously hanging on to uniques human qualities. 
• The importance of creating systems for guest feedback.  
• Managing changing culture as you grow. 
• What motivates people.   
• Why there is a movement toward non-traditional restaurant venues in corporate and other setting.
• The benefits to using these corporate settings to jumpstart your career. 
• How online ordering is having a big impact in the busy corporate setting.  
• The challenges of integration design and esthetic into the corporate setting.  

Lucas Reeve serves as the VP of Brand Development for American National Investments (ANI). ANI is a parent company that develops real estate and lifestyle brands, as well as holding the "Patio Group” under its umbrella. The Patio Group is a hospitality company with 12 restaurant brands and 23 brick and mortar locations throughout California. Lucas specifically works on a new emerging verticals called “Corporate Hospitality Services”

Show notes…

Favorite Success Quote or Mantra.

"Start where you. Use what you have. Do what you can. It will be enough."

Today's Sponsor

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

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

Resources Mentioned

The Great Game of Business, Expanded and Updated: The Only Sensible Way to Run A Business

Peak: How Great Companies Get Their Mojo from Maslow

GET THESE BOOK FOR FREE AT AUDIBLE.COM 

Contact Info

Lucas Reeve's Linkedin Profile

americannationalinvestments.com 

thepatiomarketplace.com  

Thanks for Listening!

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

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

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

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

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

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

In this episode with Donnie Glass we discuss:

• How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come. 
• How the military taught him to live on purpose. 
• Not trying to be the next Thomas Keller, instead be the best version of yourself. 
• The journey to becoming a restaurateur is all bout learning "what not to do". 
• Taking time to get to know those you'll be working for; values and visions have to be aligned. 
• That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful.  
• Why a sense of progress is so important to your happiness and well being. 
• Guiding and keeping your team members engaged with constant gentle pressure. 

INTRO:

After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA. 

Show notes…

Favorite Success Quote or Mantra.

"Lead from the front."

Click here to join the Line Hotel Team...

or follow this link: https://www.thelinehotel.com/austin/

Today's Sponsor

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

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

Knowledge bombs

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

   • Don't waste time. Just do. 

2. What is your biggest weakness?

   • Finding the will to do the things he doesn't like to do. 

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

   • Ask, "What do you do when you're not at work?"

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

   • Compartmentalizing:
     • Running a restaurant
     • Opening a restaurant
     • Being a husband
     • any everything else life throws at you. 
   • Chef is overcoming this by surrounding himself with really great people and leaning on them for help.  

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

   • Show up on time wearing what you're suppose to be wearing. 

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

   • Anticipatory service. 

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

   • Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time
   • Setting the Table: The Transforming Power of Hospitality in Business
   • Mr. Hockey: My Story

8. Share an online resource or tool.

   • GuildSomm.com

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

   • His wrist watch.
   • Toast POS

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

    1. It all starts at home.
    2. You're only as good as your last plate.
    3. If you're not enjoying, don't do it anymore.

Contact Info

GrisetteRVA.com

@GrisetteRVA

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Ted Torres, we discuss:

• Not waiting for opportunities, creating them. 
• How if you want to be the best you've got to work for the best. 
• Having a positive attitude when receiving criticism; its your time to grow! 
• When giving constructive criticism, be clear that you have the best intentions for that person. 
• Why team work is so critical. 
• How it is OK to ask for help. 
• Making your systems processes and procedures as dumb proof as possible. 
• Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from. 
• Overcoming the fear of failure. 
• The importance of managing your time. 
• Focusing on the WORK and opportunities will come. 
• Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted".
• The benefits of using your own cash to start a business. 
• Things to consider when negotiating contracts. 
• Using systems to get back time. 

Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering.

Show notes…

Favorite Success Quote or Mantra.

"Destiny call everyone, but only a few dare to answer."

Today's Sponsor

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

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

Knowledge bombs

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

   • Determination.

2. What is your biggest weakness?

   • Communication.

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

   • Ask, "Are you willing to learn?"

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

   • Not sacrificing quality for price.

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

   • Never be later.

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

   • Every guest is a VIP.

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

   • Rich Dad's CASHFLOW Quadrant: Rich Dad's Guide to Financial Freedom

8. Share an online resource or tool.

   • Google Suite.

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

   • TotalPartyPlanner.com

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

    1. work hard
    2. make the most of your time
    3. Love often

Contact Info

coacatering.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Ian Redshaw, we discuss:

• How being a star in this industry is about who you are, not just what you do. 
• Why the "corporate scene" didn't jive with Redshaw. 
• How fish rots from the head, so check your ego and attitude. 
• How lies and cutting corners won't take you far. 
• The weight your reputation has in this industry.
• Letting your weakness become strengths for others. 
• Knowing your demographic. 
• Being mindful and intentional about who you're creating opportunities for. 
• When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture).
• Managing egos when there are multiple owners.  
• The importance of good communication with multiples owners. 
• Not getting into this industry for the money.  
• Growing your business for the pure purpose of creating opportunities for you community. 
• Not being a afraid to get down and dirty in jobs that are "below you". 

Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.

Show notes…

Favorite Success Quote or Mantra.

"Behind every difficulty is opportunity."

-Albert Einstein

"Smooth is fast." 

Resources Mentioned

• My first two episodes with  Colton:

  • 219: Colton Shoults | Taking Action with Persistence, Determinism & Creativity

  • 275: How Restaurant Unstoppable is Impacting Lives

•  Jolt- To Schedule a Demo CLICK HERE
• Revel  POS To schedule a demo EMAIL ME eric@restaurantunstoppable.com 
• Zingerman's Guide to Giving Great Service

Today's Sponsor

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

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

Contacts

GrandJunctionSub.com

Facebook/GrandJunctionSubs

@grandjunctionsubs

Thanks for Listening!

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

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

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

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

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

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

In this episode with Ric Scicchitano, we discuss: 

• How to organize your thoughts if you're not a liner thinker with mind mapping and list building. 
• Leaning into your best skills. 
• Being true to who you are. 
• listening to the consumer and the guest.
• How culinary arts isn't driven by marketing; it's driven by human instinct and emotions.  
• How you should pay attention to those who are successful over listening to the marketers. 
• Knowing where you are strong, and surrounding yourself with people who are strong where you're weak. 
• Don't focus on improving weaknesses; focus on improving strengths. 
• How you should do some research before blindly giving a project to someone. At least have a slight clue. 

Ric Scicchitano is a Restaurant Executive with a core philosophy that “Better Food Wins Every Time!” A forward-looking brand leader with experience spanning Operations, Marketing, Design & Development, Food Manufacturing and Supply Chain. Over the past 25 years, Scicchitano has worked with growth orientated organizations such as Which Wich Superior Sandwiches and Corner Bakery Cafe. Today Scicchitano serves as Managing Partner at Food & Drink Resources.

Show notes…

Favorite Success Quote or Mantra.

"Better food wins all the time." 

Today's Sponsor

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

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

Knowledge bombs

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

   • Ability to understand the big picture quickly and to connect the dots. 

2. What is your biggest weakness?

   • Not the best taster. 

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

   • Are they smiling and looking you in the eye?

4. What's a current challenge? 

   • Helping people stay true to who they are. 

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

   • Listen; don't wait to talk.

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

   • Smile more. 

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

   • Lincoln on Leadership: Lincoln on Leadership: Executive Strategies for Tough Times 
   • Blink: The Power of Thinking Without Thinking

8. Share an online resource or tool.

   • Amazon Prime 
   • Aqua-Calc.com 

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

   • Disposable timer. 

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

    1. It is not about building a business. It is about being real and true to who you are. 
    2. No regrets.
    3. Be nice to animals. 

Contact Info

Foodanddrinkresources.com 

@foodanddrinkresources

Thanks for Listening!

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

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

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

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

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

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

In this episode with Mason Ayer, we discuss: 

• The power of just being nice. 
• Having a business partner that compliments you well.
• Being open minded when hiring your team.  
• How having a background in law has helped Ayer's restaurant career.  
• Creating systems in your life to be proactive. 
• The importance of regular exercise, meditation, and sleep. 
• The a risk of losing control of your brand when franchising and chasing fast growth. 
• What Ayer didn't enjoy about being a lawyer.
• How Ayer transformed from lawyer to restaurateur. 
• With multiple locations, struggle and importance of keeping the brand unified.
• How to wash yourself of the people who don't match the new culture you're creating. 
• Creating systems and layers of financial accountabilities.
• The benefits of open-book management. 
• Letting your managers have equity in the business. 
• The danger in being TOO trusting. 
• Having a close group of leaders and like-minded individuals you can share ideas with. 

After earning his Juris Doctor degree from the University of Virginia School of Law, Mason spent several years in the legal world before returning to his family’s business, Kerbey Lane Cafe, in Austin, Texas. Today, Mason Ayer is serving as CEO of Kerbey Lane Cafe. Under his leadership, the Cafe has rapidly expanded and cemented itself as an iconic Austin business known for caring service and wholesome food served at reasonable prices. 

Show notes…

Favorite Success Quote or Mantra.

Just be nice. 

Today's Sponsor

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

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

Knowledge bombs

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

   • Taking care of himself.

2. What is your biggest weakness?

   • Trusting too much.

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

   • Have the interviewee tell a joke. 

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

   • Navigating family business dynamics.

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

   • Personal growth and education. 

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

   • Allocate 1% of sales to guest appreciation.

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

   • The Great Game of Business, Expanded and Updated: The Only Sensible Way to run a Company
   • Zingermans Guide to Giving Great Service: Treating Your Customers Like Royalty. 
   • A Lapsed Anarchist's Approach to Building a Great Business (Zingerman's Guide to Good Leading)
   • A Slice of the Pie: How to Build a Big Little Business

8. Share an online resource or tool.

   • BuildingChampions.com

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

   • Compeat
   • Toast POS 

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

    1. Offer personal growth to your people.
    2. Make sure your family know you love them. 
    3. Have fun.

Contact Info

www.kerbeylane.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Adam Johnson, we discuss:

• How having the discipline to do the hard things creates the freedom to live the life you want.
• The value of being a problem solver in this industry.
• Working in the industry before investing in culinary school.
• Some unconsidered challenges that come along with operating a food truck.
• Some of the unconsidered challenges that come along with operating from a commissary.
• The realistic time it takes to systemize your business if you didn't start with systems in place.
• How Square POS and Toast POS compare.
• Questions to ask yourself with getting your next POS.

Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of

Show notes…

Favorite Success Quote or Mantra.

"Hard choices, easy life. Easy choices, hard life."

Resources Mentioned

Restaurant365

QuickBooks

Googles G Suite

Today's Sponsor

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

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

Knowledge bombs

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

   • Jack of all trades.

2. What is your biggest weakness?

   • Jack of all trades.

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

   • Ask:
   • "How did you get into the industry?"
   • "Why are you still in this industry?"

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

   • Seasonality.

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

   • It is always ok for the customer to be wrong. What matters is that they leave happy.

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

   • Treat your guest as if they are on vacation.

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

   • The Obstacle is The Way: The Ancient Art of Turning Adversity to Advantage

8. Share an online resource or tool.

   • Google G Suite

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

   • Square POS
   • Toast POS
   • 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. Almost everything worth doing is going to be hard.
    2. Negatives can be positives, you just haven't realized it yet.
    3. Take time to reflect on the things you've actually accomplished.

Contact Info

Thisisadamjohn@gmail.com

@thisisajohnson

Thanks for Listening!

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

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

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

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

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

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

In this episode with Mike Milan, we discuss:

• Being a person of value by solving problems.
• When in charge, take charge.
• Fear being the indicator to press on.
• Leaning into your strengths.
• Taking away your staff's reasons not to work.
• How to attract people onto yourself with karma.
• How recruiting takes non-stop effort every day.
• Even if you're not hiring, hire people who are a right fit for your business.  Make room for them.
• Setting standards so you can evaluate staff performance.
• Having a nest egg of people to draw on for employment opportunity.
• The significance of cashflow.
• Becoming active in your community to gain loyal customers.
• Converting the day to day to processes, while not being overly automated.

With more than 20 years of experience and an MBA from Baylor University, Mike Milan is VP of Customer Success at Finagraph. Prior to joining Finagraph, Mike was President of J&M Investments which owned and operated various companies in the hospitality staffing, food and beverage, real estate management, and consulting industries.

Show notes…

Favorite Success Quote or Mantra.

"Solve a problem."

Today's Sponsor

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

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

Knowledge bombs

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

   1. Having perseverance coupled a strategy.

2. What is your biggest weakness?

   • Being too kind-hearted.

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

   • Financial education of business owners.

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

   • Treat everyone as if they are your best customer.
   • I will not lie, cheat, steal, or tolerate those who do.

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

   • Create an "Aura".
     • Acknowledge in minutes
     • Update
     • Resolve
     • Approach

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

   • Start with Why: How Great Leaders Inspire Everyone to Take Action
   • Find Your Why: A Practical Guide for Discovering Purpose for You and Your Team

7. Share an online resource or tool.

   1. Business Boot Camp
   2. Business Insanity 

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

   • Quickbooks
   • Cashflowtool.com

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

   1. Solve a problem
   2. Control what you can control
   3. Live, love, laugh.

Contact Info

Mike@finagraph.com

 @biztechnitian

Thanks for Listening!

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

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

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

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

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

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

In this episode with Stefan and Sofia Soltys, we discuss:

• What Stefan and Sofia learned hospitality observing their parents.
• Learning from a variety of people and discovering what works for you and doesn't work for you.
• Assuming what the guest wants and initiating the interaction.
• Finding the sweet spot between starting too small or starting too big.
• What good communication looks like.
• Tips on how to communicate using your body language.
• Being tired of working for other people.
• The importance of having a good lawyer when purchasing a restaurant space.
• Researching your landlord before signing a contract.
• Trust your gut, but also question it.

Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their  restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim.

Show notes…

Favorite Success Quote or Mantra.

"Onwards and upwards."

Today's Sponsor

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

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

Knowledge bombs

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

   • High Energy.
   • Attention.
   • Respecting staff.
   • Having fun.

2. What is your biggest weakness?

   • Perfectionist.
   • Too empathetic.

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

   • Look for nervousness- It says they care.
   • Smile.

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

   •  Managing cost.

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

   • Treat your guest like a friend.
   • Staying on your toes.

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

   • Having a greater sense of awareness of anticipated needs.

7. Share an online resource or tool.

   • Guild of Sommeliers Podcast.

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

   • Setting the Table: The Transforming Power of Hospitality in Business
   • Never Split the Different: Negotiating as if Your Life Depended on It

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

   1. Merchant Facility

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

    1. Give it a shot.
    2. Be nice .
    3. always have fun.
    4. Don't sweat the small stuff.

Contact Info

Instagram: @odessafitzroy

Website www.littleodessa.com.au

www.francisfoodandcoffee

Thanks for Listening!

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

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

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

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

Huge thanks to Stefan and Sofia Saltys for joining me for another awesome episode. Until next time!

In this episode with  Doug Radkey, we discuss: 

• Why it is so important to love the work you do, ESPECIALLY in this industry. 
• How owning a restaurant goes far beyond a love for to cooking.   
• The importance of networking when you're young.
• Getting outside your comfort zone. 
• Sacrificing social life to get ahead in your career. 
• Staying organized and living your life off a list of to dos. 
• The 3 key plans you need when opening a restaurant.
  • Feasibility Plan.
  • Concept Develop Plan.
  • Business Plan.

Doug Radkey is the owner and founder of Key Restaurant Group, a restaurant/bar start-up development agency in Canada. With 17 years of experience, Radkey is a leading voice in the development of feasibility studies, unique concepts, business plans, marketing plans, memorable menus, guest experiences, and financial management systems.

Show notes…

Favorite Success Quote or Mantra.

Whatever you do, make sure you wake up excited to go to work ever day. If you're not, find new work.  

Resources mention

getflow.com

keyrestaurantgroup.com/solutions/

Today's Sponsor

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

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

Knowledge bombs

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

   • Patience

2. What is your biggest weakness?

   • Being too patient. 

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

   • Ask, "What are three things you use a pencil for?"

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

   • Going through the technology options out there. 

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

   • Be creative.
   • Think outside the box. 

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

   • Empower your team make decisions on the spot. 

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

   • Your Restaurant Sucks!: Embrace The Suck. Unleash Your Restaurant. Become Outstanding

8. Share an online resource or tool.

   • Typsy
   • FoodableTV.com

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

   1. Toast
   2. Touch Bistro

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

    1. Hire the person. Not their experience
    2. Maximize every moment
    3. Be innovative. 

Contact Info

Keyrestaurantgroup.com

@KeyRestaurants

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Clinton McIver​, we discuss: 

• Knowing and having the mentality that the hard days make the good days. 
• How Chef McIver fell in love with foods ability to make people happy. 
• The benefits of doing an apprenticeship instead of going to culinary school. 
• The diversity of people you get to experience working in hospitality. 
• Creating the personal mission to learn as much as you can as quick as you can. 
• How success in this industry comes from valuing quality over quantity. 
• Overcoming extreme sickness to come back even stronger than before.
• Tasting your own food. 
• Channeling out the bad and focusing on the good, and what you want. 
• The proper way board and turn around a failing restaurant.   
• Treating everyone moment of your life as if your future investor is standing right in front of you. 
• Not being willing to trade autonomy for startup capital. 
• Surrounding yourself with key people who are strong where you're weak. 
• Holding high standards for yourself results in attracting onto yourself others who have high standards. 
• Doing whatever it takes to make sure the people who come to your restaurant come back. 

Clinton McIver​ sharpened his teeth as sous chef at Vue de Monde. However, it was at Clayton Bowls Club where he truly made his name. After finishing at the Clayton Bowls Clube, Mclver got to work building his dream restaurant. I n the Winter of 2016 the 34-seat, Amaru, opened to much acclaim. They're still going strong.

Show notes…

Favorite Success Quote or Mantra.

"The Harder days make the good days. Persistence is key." 

Today's Sponsor

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

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

Knowledge bombs

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

   • Determinism.

2. What is your biggest weakness?

   • Discipline and self control to not have too much fun. 

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

   • Ask, "What do you want to achieve in life?"

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

   • Finding key staff members. 

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

   • Hold esteem for yourself.

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

   • Be real.
   • Be yourself. 
   • Have fun.  

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

   • The Alchemist: A Fable About Following Your Dream. 

8. Share an online resource or tool.

   • Elizabeth on Food
   • Andy Hayler 

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

   • Obee

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

    1. Be relentless for what you want in life.
    2. Surround yourself with the people you want to be. 
    3. Remember to love and have fun. 

Contact Info

AmaruMelbourne.com.au

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Clinton McIver for joining me for another awesome episode. Until next time!

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

In this episode with Chef Chris Wade, we discuss:

• How desire for travel brought Wade to becoming a chef.
• Nailing down and sticking to basic principles.
• Discipline to follow standards.
• Working for the best, but not staying more than 12 months.
• Not letting the critics get the best of you.
• Listen to and giving the guest what they want.
• Creating opportunity on your menu for the big spender and wow factors.
• The older you get, the less you put on the plate, because of how more confident you are.
• Not letting ego and partying get in the way of your success.
• Taking time to be grateful for what you have accomplished instead of being envious of what you've yet to accomplish.
• Spoiling your guest in the beginning to make them a regular.
• How regulars come back for the people behind the restaurant, not the food.

Graduate of box hill, Chef Chris Wade AKA the Steak Mistro has spent  many years cooking and learning alongside the greats, in some of the best-known restaurants in the world. Today Chef wade serves as Executive Chef and Part owner  at Steak Ministry, in Melbourne, Australia.

Show notes…

Favorite Success Quote or Mantra.

"It all starts with the right ingredients, then just bring creativity to the table."

Knowledge bombs

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

   • Drive.
   • Passion.

2. What is your biggest weakness?

   • Patience for silly people who don't try their best.

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

   • Excitement to join his time.

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

   • Preparing for a world tour.

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

   • Don't lie.
   • Don't work in silence.

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

   • The level of education and training they give their staff.

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

   1. Work hard.
   2. Stay focused.
   3. Forward planning is the key.

Contact Info

Steak Ministry Bar & Grill

ChefChrisWade.com

Instagram @ChefChrisWade

Facebook/STKMChef

Thanks for Listening!

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

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

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

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

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

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

To set up a demo with Untappd, CLICK HERE

In this episode, Untappd's Brandon Walker, we discuss:

• What makes Brandon an expert on Untappd.
• Untappd's organizational history.
• How you can use Untappd for marketing.
• How you can use Untappd for its consumer analytics.
• The support systems Untappd porvides its users.
• How Untappd improves customer engagement.
• How Untappd improves in house efficiencies.
• The features you can upgrade to on the Untappd platform.
• How you can get complimentary in house promotions (valued at $300) if you USE MY LINKS to set up a demo.

Brandon Walker is the VP of Sales for Untappd for Business (launched in February 2016) - a SaaS product geared to help beer-oriented businesses grow and better connect online. For the past 18 months, Brandon has been building a sales force that's grown from 1 to 60 people.  Currently, there are over 14,000 businesses using the Untappd software.

Show notes…

Favorite Success Quote or Mantra.

"Try to always view change as evolution and failure as a stepping stone to success."

Today's Sponsor

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

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

Contact Info

To set up a Demo or to learn more about Untappd for Business, CLICK HERE

Thanks for Listening!

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

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

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

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

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

This is the 2nd interview with Chef Shawn Quade and Veronica Fill. To get the full back story, head over to restaurantunstoppable.com/297.

In this episode with Chef Shawn Quade and Veronica Fil, we discuss:

• The role delegation plays in expanding your business.
• How delegation and giving people equity in the business increases drive, moral, and overall energy of the team.
• What Veronica and Chef Quade find appealing about the Los Angelos market.
• Doing only what you are best at, and surrounding yourself with a team of people who are better at all the other things.
• How surrounding yourself with great people doesn't just happen; it takes constant, gentle pressure.
• When opening a second location, getting the first location to the point where it doesn't need you to operate efficiently.
• The goal being to make yourself redundant on a day to day basis.
• Sharing the spotlight with your team.
• How awards and other accolades are becoming a bunch of shit and how they have more to do with advertising and marketing than anything else.
• Having someone on team to do the boring stuff (organizing contract, managing media, economics, trends, price forecasting).
• The benefits of pre-ticketed dining.
• Having definite strategies and goals put in place.
• Looking at what everyone else is doing, then do the opposite.
• The difference between the American and Australian markets.
• Creating new categories to instantly become #1.
• Having an open-mind toward technology.

Show notes…

Favorite Success Quote or Mantra.

"You can't fail if you haven't stop trying yet."

Today's Sponsor

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

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

Resources Mentioned

• Episode 297- My first recording with Chef Quade and Veronica Fil
• Typsy
• Tock

Contact

Instagram

@Restaurant_Lume

@MrHarrysMark

Website

RestaurantLume.com

Thanks for Listening!

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

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

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

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

Huge thanks to Shawn Quade and Veronica Fil for joining me for another awesome episode. Until next time!

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

In this episode with Michael Lennox, we discuss:

• How Lennox became a successful restaurant owner with ZERO restaurant experience.
• How the opening of the Atlanta Belt Line has been creating new opportunity for local restauranteurs.
• How Lennox is using skills he picked up from his law and real estate experience as a restaurateur.
• Key things to consider when negotiating a lease.
• How to get an SBA loan with no prior industry experience.
• Surrounding yourself with a team of people who are strong where you're weak.
• Centralizing the communication between the FOH and BOH through the GM.
• Keeping your cool under pressure so your negative energy doesn't affect your team. 
• Surrounding yourself with managers who have strong networks.
• Giving your managers opportunity to grow.
• Freeing yourself from the day to day with delegation so you can redirect your focus to working on the business.
• "Shaking the ghost" out of pre-existing restaurant spaces before moving a new restaurant in.

Michael Lennox is a 33 year old Atlanta native. Upon returning to his hometown and prior to his career as a restaurateur, Lennox practiced law. Lennox took his first swing at the restaurant industry in 2014 with Ladybird Grove & Mess Hall. Following Ladybird's success, Lennox opened sister restaurants Muchacho and Golden Eagle in the fall of 2017 to much acclaim.

Show notes…

Favorite Success Quote or Mantra.

"Genius is 1% inspiration 99 perspiration."

Today's Sponsor

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

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

Knowledge bombs

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

   • Trusting your team. Early and often. Ask questions later.

2. What is your biggest weakness?

   • Being his own biggest critic.

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

   • Ask, "What do you like to cook during your free time?"

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

   • Building up the management company.

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

   • Even if you Don't know that right solution or answer, just try as hard as you can. 

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

   • Put yourself in the guest shoes.

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

   • A Lapsed Anarchist’s Approach to:
     • Being a Better Leader.
     • Building a Great Business.
     • Managing Ourselves.
     • to the Power of Beliefs in Business.

8. Share an online resource or tool.

   • Taskworld

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

   • Fintech

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

    1. Try the hardest in everything you do.
    2. Never tell a line.
    3. Always give your friends and family the shirt off your back.

Contact Info

@ladybirdatlanta

@MuchachoATL

@GoldenEagleATL

Thanks for Listening!

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

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

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

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

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

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

In This episode with Jolt App's Ben Morrell, we discuss:

• Jolt's company history. 
• Why the Jolt app was created. 
• Some of Jolt's major features. 
• How Jolt saves you time and money. 
• How Jolt helps reduce stress. 
• How Jolt empowers your team, and makes the work place more fun.
• How much it cost to use Jolt. 

Ben Morrell is one of Jolt's original ten employees and works as one of their lead account executives. He joined the company when they were still a small garage startup around 5 years ago. In that time he has seen Jolt grow into a company of over 120 employees with thousands of customer worldwide. Jolt has developed some of the industry's leading technology to help streamline operations, boost accountability, visibility, and productivity, and help save restaurant owners thousands of dollars.

To learn more about Jolt,  CLICK HERE to schedule a one-on-one demo with Ben Morrell or https://calendly.com/benjamin-morrell/30min/

Today's Sponsor

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

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

Contact Info

Benjamin.Morrell@joltup.com

joltup.com

Thanks for Listening!

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

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

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

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

Huge thanks to Ben Morrell & Jolt for joining me for another awesome episode. Until next time!

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

In this episode with Rob Perez, we discuss:

• Being self aware of your energy level as a leader. If you have high energy, you'll bring people up. If you have low energy you'll bring your people down. No one will exceed your energy.
• The significance of systems and processes in scaling.
• Taking advantages of the moment.
• Choosing to focus on the rainbow instead of the storm.
• The importance of delegating more instead of trying to do it all.
• How overworking and not asking for help leads to burnout.
• Thinking of your brand as a country.
• The difference between working for corporate operation VS your own independent.
• Working as a franchise opener so you can get experience with restaurant openings, before opening your own.
• Telling the story and creating the picture of what you're trying to build before you start building it.
• Learning to slow down when you communicate.
• How financial freedom and general freedom from your restaurant comes from volume. You need to earn so much in order to remove yourself from the operation.
• When you know its time to scale from one location, to two locations, and then to three locations.
• What led to opening the social enterprise, DV8 Kitchen.
• How success in a social enterprise comes from not lowering your standards.
• The role human dignity plays in the success of a social enterprise.

Rob Perez got his start in the restaurant business as a young man living in California. He would go on to spend over a decade between the Hard Rock Cafe and Walt Disney Company. In 2008, Perez, along side wife Diane, launched a new casual dining concept in Lexington, KY, Saul Good Restaurant and Pub. In the years that followed, the couple opened two more restaurants under the Saul Good brand. In 2017, the Perez family opened Lexington's first social enterprise restaurant, DV8 Kitchen, with the mission to provide a second chance for individuals recovering from Alcohol and drug addiction.

Show notes…

Favorite Success Quote or Mantra.

" You gotta know your numbers. We're not talking P&L's we're talking your personal #. If you are a 7 no one is every going to be higher than that number."

Today's Sponsor

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

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

Knowledge bombs

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

   • Passion.

2. What is your biggest weakness?

   • Patience.

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

   • Look for people who are self-aware.

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

   • Operating in a saturated restaurant market.

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

   • Know your number.

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

   1. Be proactive
   2. Anticipate needs of the guest.

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

   • The Bible

8. Share an online resource.

   1. Micros Pulse
   2. PWhat's one piece of technology you've adopted in your restaurant and how has it influence operations?
   1. eople Matter Now operates as Snag
   2. Hotschedule

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

   1. Believe in something bigger than you.
   2. Put your family as a prior.
   3. Serve people.

Contact Info

Blue Grass Hospitality

Brian Mcardy

Thanks for Listening!

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

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

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

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

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

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

In this episode with Mark Jensen, we discuss:

• Being realistic about the level of work required to open a restaurant.
• Asking yourself, "Are you willing to handle that level of work?" 
• Traveling and living to find your passion. 
• Being patient during the come-up. Put your nose down, do the work, and give all of yourself. The more your put in now the more you'll get out later. 
• The influence of a Biology Degree in cooking. 
• How blowing up and being angry doesn't work as a leadership style anymore. 
• Scaling from catering, to mobile truck, to brick and mortar.
• Slowly building your brand and network as your growing. 
• Comparing yourself globally, not locally. 
• Things to be considered when scaling with a food truck.  
• Using Kickstarter to get a little cash and to show investors that you're building momentum.
• Keeping hope during the loan processes. 
• Abandoning the idea of getting money from investors, at the expense of losing authenticity. 
• Not spreading your team to thin by offering lunch and dinner. 
• The Benefits of Pre-ticked seasonal Sunday supers. 
• Using lists.
• Being aware of your energy and how your emotions are impacting those around you.

Starting in his family’s restaurant in Vermont, Chef Mark Jensen was soon working in restaurants in France, Scotland, Italy, and finally back in New England. Eventually, Jensen brought his family to Lexington, KY, where he began Mark Jensen Catering. The catering company evolved to include Fork in The Road Mobile Galley. In the summer of 2015, Jensen took the momentum he gathered from the mobile food truck and opened Middle Fork Kitchen Bar to much acclaim.

Show notes…

Favorite Success Quote or Mantra.

"You should only aspire to what you're willing to achieve."

Today's Sponsor

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

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

Knowledge bombs

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

   • Focus.
   • Perseverance 
   • Not taking on more than he's willing to take on. 

2. What is your biggest weakness?

   • Thinking he can do it all.
   • Time management. 

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

   • Let the interviewee talk.
   • Find out if they have a plan.

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

   • Overcomeing the day to day.

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

   • Excellence at all levels.

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

   • Truthfulness.

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

   • Setting the Table: The Transforming Power of Hospitality in Business
   • Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time

8. Share an online resource or tool.

   • Heritage Radio Cooking issues with Dave Arnold.
   • The Business of the Business with Phil Collichio.

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

   • Toast

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

    1. Be yourself.
    2. pay attention.
    3. Do good. 

Contact Info

Chef@middleforkkb.com

www.middleforkkb.com

Thanks for Listening!

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

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

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

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

Huge thanks to CHEF MARK JENSEN for joining me for another awesome episode. Until next time!

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

In this episode with Billy Terrell, we discuss:

• Creating a feeling of camaraderie and comfort for your guest.
• Being able to seperate the good drunks from the bad drunks.
• Being able to tell bad drunk in the most polite way they're being a bad drunk.
• Crazy stories from his Bull Riding days.
• How success doesn't always have to be centered around money. It can also be centered around happiness.
• The qualities of  "bartender's bartenders."
• As a bartender, why it is smart to put an end to conversations around religion and politics.
• Love what you do. Your guest will feel it. They'll feel it even more if you don't love what you do.
• The BBQ culture of sharing what you know.
• Why sharing what you know is good for business and makes everyone better.
• Your biggest competition being yourself.
• Keeping it simple and being patient.

Hailing  from Red Bay, AL, Billy Terrell got his food and beverage career started bartending. As far back as he can remember, whenever he was in a new city he made it his personal mission to hunt down that cities best BBQ. In 2002 Billy got the cooking itch while in Nashville cooking for inner city youth. That triggered a series of events which ultimately lead to The Beached Big and TinWest BBQ.

Favorite Success Quote or Mantra.

"If you are putting your name on it, it has to be as good as you can make it."

Today's Sponsor

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

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

Knowledge bombs

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

   • Doing what he likes.
   • Being true to himself.

2. What is your biggest weakness?

   • Time management.

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

   • Hire people you can get along to.

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

   • Getting over his cold.

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

   • Believe in what you're doing.
   • If you are saying you are the best, you better believe it.

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

   • Eye contact.
   • Don't just hand people food, hand them your excitement for the food they're about to eat.

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

   • Holy Bible
   • Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue

8. Share an online resource or tool.

   • Terry doesn't leverage online resources. He's more into

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

   • Square POS

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

    1. Listen to your customers... to a point. You can't please them all.
    2. Leave a legacy.
    3. Love everyone.

Contact Info

@thebeachedpig

Thanks for Listening!

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

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

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

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

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

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

In this episode with Carey Bringle, we discuss:

• What BBQ means to Carey; fellowship.
• Transparency with why and how you do things and not letting the critics get to you.
• Mentoring someone to the point where they can go out and start their own then and helping them when the time comes.
• Starting your restaurant as a side hustle or hobby, and slowing scaling into full time.
• Being patient for the right location.
• Finding partners/investors who believe in you and give your free range.
• Learning from your failures.
• The risk of not having a back up plan.
• Developing your personal brand.
• Networking and strategically aligning your personal brand with other brands that are doing well.
• Going to other successful restaurateurs for advice when starting your restaurant.
• Taking the time to figure out the numbers before you open.
• Sharing your knowledge with those looking to open a restaurant.
• Making your guest feel like they are a part of the family.
• Starting a restaurant spending every day doing every job and slowly creating trust, and systems to empower your tea m and slowly remove yourself from the day to day.

A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey Bringle developed an appreciation for ‘BBQ at a young age. He would spend much of his young adult live being mentor by uncle, Bruce Bringle, and competing as a champion BBQ'er. Bringles famous Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey and of course, some damn good BBQ. On top of all of this Carey recently started his on podcast. Peg Leg Porker Live from the BS corner.

Show notes…

Favorite Success Quote or Mantra.

Opportunity comes often. It knocks as often as you have a trained ear to hear it, a trained eye to see it, a trained hand to grasp it, and a train head trained to use it.

Today's Sponsor

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

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

Knowledge bombs

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

   • Being true to himself.

2. What is your biggest weakness?

   • Loud mouth.

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

   • Look for fun people.

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

   • Focusing on the most important things, and not spreading himself too thin.

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

   • Treat everyone like family.

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

   • Share the tips with everyone.
   • Thats not my job doesn't exist.

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

   • The Anatomy of Peace: Resolving the Heart From Conflict

8. Share an online resource or tool.

   • Drudge Report
   • Nashville Business Journal
   • Nashville City Paper

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

   • Fresh Hospitality
   • Square

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

    1. Cant never could.
    2. Be honest and true to yourself.
    3. Work your ass off.

Contact Info

@Peglegpoker

/peglegporker

www.peglegporker.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Deb Paquette, we discuss:

• How helping people is what drives Chef Paquette.
• Identifying those who are with you for more than just the job, and helping them through their career.
• Discovering mentors through books.
• Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time.
• Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone.
• How to show someone the right way to do something.
• Approaching angry tables with positive energy.
• The key to good to communication is asking questions and listening.
• Understanding value in an industry of small margins.
• The significance of trusting and believing in your people.
• Learning that not everyone is going to love your style and to not take it personally.  Don't let the negative reviews get you down.
• How to defuse awkward and difficult guest.
• Taking jobs early on that will teach you about management, systems, and structure.
• A female potty mouth's opinion on #metoo.

Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef.  She’s won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC.

Show notes…

Favorite Success Quote or Mantra.

"You need work ethic and to be a nice person."

Today's Sponsor

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

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

Knowledge bombs

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

   • Work Ethic.
   • Humor.

2. What is your biggest weakness?

   • Patience.

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

   • "Do you you play nice with others?"

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

   • The lack of work ethic from the new generation.

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

   • Communicate everything.
   • If you don't know the answer to something, ask.
   • If you did something wrong, tell me.

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

   • Being knowledgable servers.

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

   • On Food and Cooking: The Science and Lore of the Kitchen
   • The New One Minute Manager

8. Share an online resource or tool.

   • The Google Machine

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

   • vitamix
   • cvap

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

    1. If you're not having fun, dont do it. be Be happy.
    2. Eye contact.
    3. Love your family.

Contact Info

ETCH

ETC

Thanks for Listening!

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

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

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

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

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

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

In this episode with Derin Alemli, we discuss:

• Being true to yourself.
• Studying the consumer market.
• Retaining the human element in a technology driven restaurant.  
• Using catering to scale into a brick and mortar.  
• Using ingredients that can be integrated across multiple menu items.
• The lean startup methodology. 
• Starting with a "minimal viable product".
• Keeping your menu simple, yet interesting.
• How to sell a vision.
• Using SBA loans to validate the vision and find more funding. 
• What to consider when finding a location. 
• What the flow of a high-tech, low-touch company looks likes.
• Why Derin decided to go with proprietary technology. 

Graduate of the University of Central Florida and the University of Chicago, Derin Alemli is a cereal entrepreneur. His first entrepreneurial success, DownBeats, set Derin up to tackle his newest entrepreneurial venture Square Roots Kitchen, a fast casual restaurant using technology to give customers the ultimate meal customization experience. Their theory is that an automated restaurant, if done right, can give consumers an easier and more personalized experience that's fast while allowing to operate with minimal staff members.

Show notes…

Favorite Success Quote or Mantra.

"Be true to thy own self."

Today's Sponsor

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

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

Contact Info

@DerinAlemli

@SquareRootsKitchen

www.squarerootskitchen.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Margot McCormack, we discuss:

• Keeping it simple... Make it taste good.
• Learning the importance of systems and organization.
• Understanding that you are the only person that makes your restaurant a priority and giving freedom from your restaurant to your employees.
• What you can learn from working for a corporate restaurant.
• Encouraging people who've "got it". 
• The value in doing your own thing.
• Maximizing the college experience.
• Welcoming people into your restaurant as if you were welcoming them into your house.
• Choosing to be a part of the solution and not a part of the problem.
• When opening a restaurant, start where you can, not where you think you should.
• Being careful about who you're partnering with.
• The value of just taking a leap and starting.
• Scaling from one locations to two locations

Nashville native, Chef Margot McCormack is a graduate of UT Knoxville and the Culinary Institute of America.  1995 After spending some time cooking in NYC, Chef McCormack returned to Nashville as Executive Chef of F. Scott's. In 2001 Chef McCormack opened her own restaurant Margot's Cafe and Bar. Five years later she opened her second location, Marche Artisan Foods. Both restaurants are going strong to this day. Also Chef Margot was just nominated for James Beard "Best Chef Southeast". Woot woot! 

Show notes…

Favorite Success Quote or Mantra.

"Make it taste good."

Today's Sponsor

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

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

Knowledge bombs

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

   • Work ethic.

2. What is your biggest weakness?

   • Work ethic.

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

   • hire for hospitality.
   • Hire the person, not what they can do.

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

   • Staffing.
   • Adopting to the cultural changes. Example. Tattoos and piercing are now ok.

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

   • Bring something to the table.

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

   • Make a human connection to the guest.

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

   • Chez Panisse Pasta, Pizza, & Calzone (Chez Panisse Cookbook Library)

   • The Good Earth

   • A Lapsed Anarchist's Approach to:
     • Being a Better Leader.
     • Building a Great Business.
     • Managing Ourselves.
     • to the Power of Beliefs in Business.

8. Share an online resource or tool.

   • instagram

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

   1. Have fun.
   2. Work hard.
   3. Make memories.

Contact Info

@MargoCafe

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Margot McCormack for joining me for another awesome episode. Until next time!

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

In this episode with Chef Tandy Wilson, we discuss:

• How hard word and creativity is enough to make it in this industry.
• How if anyone tells you they know everything about food or the restaurant business, they're full of shit. 
• Why letting drugs and alcohol run your life is simply not worth it. 
• How good it feels to turn your life around.
• Applying simple techniques and the striving to be perfect. 
• Keeping your station organized.
• Going after passion and not the money. 
• The power of having a goal and writing it down. 
• Biting your tougnue and absorbing information. 
• Keeping a journal to document your life.
• Saying you "buy local" when only a few local items exist on your menu being bs.
• Advice on how to build a business plan.
• Knowing your numbers.
• Sharing growth and opportunity with your people.  

Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit.

Show notes…

Favorite Success Quote or Mantra.

"With respect, hard work, and creativity, you can get somewhere." 

Today's Sponsor

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

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

Knowledge bombs

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

   • Sense of urgency.
   • Consolidation is consideration.

2. What is your biggest weakness?

   • Doesn't know when to stop.

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

   • Ask, "What book are you reading?"

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

   • Trying to get ahead. 
   • Know that every person coming into your restaurant who puts food in their mouth is taking care of your family and team.  

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

   • Don't rip tape. 

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

   • Let the guest be the guest.

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

   • Culinary Artistry

8. Share an online resource or tool.

   • For the Small business magazine

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

   • Become Excel spreadsheet champion

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

    1. Be Honest every day.
    2. Don't play with politics.
    3. Be Who you are. 

Contact Info

Instagram: 

@tciocciatn

@thefarmhousesobro

@blackrabbittn

Websites:

TheFarmHouseTN.com

BlackRabbitTN.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Brett Ottolenghi, we discuss:

• How Brett got into the business of food importing.
• Having something to fall back on if your entrepreneurial venture doesn't work.
• Advice on how to bring a food product to market.
• Certain logistics that you can get caught up on when bringing a product to market.
• How doing one thing really well can take you far.
• Taking whats good and making it better
• Why Brett founded the Vegas Food Expo (VFX)
• What to expect at the Vegas Food Expo
• Trends in the restaurant industry.
• Why following trends is not always a good idea.
• Leveraging trends to create new products.

Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foods. Ottolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors.

In this episode with Brett Ottolenghi, we discuss:

• How Brett got into the business of food importing.
• Having something to fall back on if your entrepreneurial venture doesn't work.
• Advice on how to bring a food product to market.
• Certain logistics that you can get caught up on when bringing a product to market.
• How doing one thing really well can take you far.
• Taking whats good and making it better
• Why Brett founded the Vegas Food Expo (VFX)
• What to expect at the Vegas Food Expo
• Trends in the restaurant industry.
• Why following trends is not always a good idea.
• Leveraging trends to create new products.

Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foods. Ottolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors.

Show notes…

Favorite Success Quote or Mantra.

"If you really look closely real over night success took a long time."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Contact Info

VegasFoodExpo.com

www.artisanalfoods.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Cara Graham, we discuss:

• Trusting your gut/intuition.
• The value of working in corporate structure to learn the standards.
• The authentic personality of your servers coming out in front of your guest.
• Constantly putting yourself in uncomfortable positions in order to grow.
• Not being pretentious with your food and beverage knowledge.
• Learning by constantly taking on new responsibilities.
• The importance of educating your staff, so your staff can educate your guest.
• Being confident and sure as a leader.
• Working together as a team.
• Giving your people opportunities or risk losing them.
• Hiring people that mesh well with your team chemistry.
• How to maintain your cool when someone green is doing something totally stupid.
• Being open to learning from your staff.
• The importance of giving back to your community.

Hailing from Pegram, TN Cara Graham got her start in hospitality serving while in college. She instantly fell in love. Over the next 20 years she would progress by constantly challenging herself, and taking on tasks she wasn't accustomed to. She climbed the latter from server, to bar tender, to manager, and eventually to general manager at Eastland in Nashville. It was at Eastland where she met her future business partner, Chef Hal Holden Bache. In 2011, together, they opened Lockeland Table Community Kitchen and Bar.

Show notes…

Favorite Success Quote or Mantra.

"Follow your moral compass."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Paying attention.
   • Constantly living in a place of growth.

2. What is your biggest weakness?

   • Worries too much.

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

   • Pay attention to body language.

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

   • Work-life-balance.
     • She has overcome this by empowering her team.

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

   1. Be kind.

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

   1. Be yourself.
   2. Know your menu.
   3. Know the stories behind the food.

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

   • Feed the Resistance: Recipes + Ideas for Getting Involved

8. Share an online resource or tool.

   • Cherry Bomb Podcast. 

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

   1. Be kind
   2. work hard
   3. find what you love.

Contact Info

Cara@lockelandtable.com

Email: employment@lockelandtable.com

Instagram: @lockelandtable

Chef Hal's personal Instagram:@chefhalholdenbache

Facebook/lockelandtable

Thanks for Listening!

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

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

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

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

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

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

[smart_track_player url="http://traffic.libsyn.com/restaurantunstoppable/456_Chef_Hal_Holden-Bayche_mixdown.mp3" twitter_username="ericcacciatore" ]

In this episode with Chef Hal Holden-Bache, we discuss:

• The new generation being the generation that brings us back to doing things the old way, "Getting their hands in the dirt!"
• Traditional education not necessarily being the best path.
• Surrounding yourself with the greatest if you want to be the greatest. ESPECIALLY during the come up.
• How kitchen culture has evolved to be more supportive and collective.
• If you bust your ass for others, they'll bust their ass for you.
• Life in an apprentice program.
• The importance of learning to cook for the guest and not for yourself.
• Being mindful of how the menu you write affects your team.
• The power of a well balanced group of three in a partnership.
• making a list of nonnegotiable list of things you'll need to be happy.when opening a restaurant.
• How when you go to work for the best during your come up, the best come to work for you.
• Your goal being managing managers.
• Not being one of those chefs who says they lost their life to their restaurant.
• Creating standards and sticking to them.
• How to handle critiques.

Chef Hal Holden-Bache attended Shepherd University in his home town of Shepherdstown, WV. After graduating, Hal fine-tuned his abilities apprenticing at the world-class Greenbrier Hotel and Resort. When he wasn't apprenticing he was seeking the mentorship of Certified Master Chefs, and world renowned restaurateurs. In 2002 he arrived in Nashville, TN. 10 years later he, along side business partner, Cara Graham, opened Lockeland Table Community and Bar. Six years later they're still going strong.

Show notes…

Favorite Success Quote or Mantra.

"Teamwork makes the dream work!"

"Chemistry is more important than talent sometimes."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Social and emotional intelligence.

2. What is your biggest weakness?

   • Desire to be a father.

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

   • Ask, "What book are you reading right now?"
     • You can learn a lot from a person with this questions.

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

   •  making adjustments to his team with the departure of his Sous Chef.

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

   • Control your emotions.
   • Take care of your health.

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

   • Treating every person as a VIP

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   
   The Art of Living According to Joe Beef: A cookbook of Sorts

8. Share an online resource or tool.
   1. instagram
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   
   1. Education. Get it and give it.
   2. Its possible to be profitable.
   3. Take care of your community.

Contact Info

Email: employment@lockelandtable.com

Instagram: @lockelandtable

Chef Hal's personal Instagram:@chefhalholdenbache

Facebook/lockelandtable

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Hal Holden-Bache for joining me for another awesome episode. Until next time!

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

n this episode with chef Debbie Sutton, we discuss: 

• What Debbie first liked about the hospitality industry; dealing with and making people happy. 
• Keeping sight of the bottom line. 
• Bad issues in most restaurants starting at the top. 
• How to turn around a failing restaurant. 
• Our responsibility as business owners to see the good and strengths in others, pulling it out of them, and helping them along their path in life. 
• Holding people back from progressing for your own benefit being the worst thing you can do. 
• How success can be defined by how many people you've helped. 
• How the corporate world put people "in a box" and limits creativity. 
• The power of declaring what you want in live. Say it out loud! 
• How Organization is important and if you're not organized find people who are. 
• Focusing on what you do best keeping the cashflow high. 
• While it is good to be the best at one thing, don't put all your eggs in one basket. 
• How less... can be more. Keep it simple. 
• Why knowing what you're able to do and holding your ground is so important during the negotiation process.
• Learning how and knowing when to say "no". 
• How saying no can lead to trust. 

Hailing from New York, Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. In 1999 wanting to offer more, she and her Father chose to open their own café’ and catering business in White House, TN. Today, Debbie is Owner and Executive Chef of 8 Lavender Lane, a full service catering and foods company managing 1,100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena’s.

Show notes…

Favorite Success Quote or Mantra.

"Be inspired by everyone you meet and everything you see. And, inspire someone every day. 

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   1. Not living in a box. 
   2. Optimism. 

2. What is your biggest weakness?

   • Organization.

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

   • Ask, "Why do you want to work here?"

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

   •  Expansion

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

   • Beware of how you present yourself.  

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

   • Do whatever it takes to make the customer happy. 

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

   • Alexa

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

   1. Inspire people everyday.
   2. Be inspired by people every day. 
   3. Be inspired by everything you see. 

Contact Info

Debbie@8lavendarlane.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Jeff Newman, we discuss:

• How success comes from the work you do after you've done all your work for the day.
• Whether busy or slow there is always one speed you move in a kitchen.
• Taking the time to mold the next generation of professionals.
• continually questioning what you're doing.
• Organization and list making.
• Taking the guest prospective to be proactive.
• The tiny details that make a big difference.
• Getting out of your education what you put into it.
• How to manage people.
• Being true to yourself.
• Getting over the fear of just starting.
• Continuous improvements.
• Taking care of your employees.
• Having more money than you think you need.

Chef Jeff Newman hails from Lexington, KY and got his start working at the Marriott. While at the Marriott he was offered a scholarship to attend The Culinary Institute of America. After the CIA he fulfilled his obligation with the Marriott and continued to sharpen his teeth at Boone Tavern. In 2014 He partnered Jon Rigsby and opened Blue Door Smokehouse. They've been selling out of brisket daily since.

Show notes…

Favorite Success Quote or Mantra.

"Perseverance and success is based off all the work you do after all the work you've done all day."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Positivity.

2. What is your biggest weakness?

   • Being a dreamer.

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

   • Hire people who engage you during the interview.

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

   • Not being able to meet the meat demand.

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

   • Honesty

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

   • Know your guest's name and whats going on in their live.
     • it has to be genuine.

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

   • A Walk Across America

8. Share an online resource or tool.

   1. Mind of a Chef
   2. Instagram

      • @reneredzepinoma

      • @anthonybourdain 

      • @mikeisabelladc 

      • @franklinbbq

         

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

   • Square

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

    1. Authenticity.
    2. Acceptance. Be open minded.
    3. Eat good food.

Contact Info

Bluedoorsmokehouse.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Toa Green we discuss:

• Opening a restaurant day-by-day, lesson-by-lesson. 
• Building your team. 
• Getting out, connecting with local media, and your community. 
• Paying attention to what your customers want. 
• When you're on to something lean into it and test the market slowly.
• Getting your people trained to the point where you can leave your restaurant. 
• The impact of doing a few things really well. 
• Giving up on one dream to pursue an even bigger dream. 

A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners.

Show notes…

Favorite Success Quote or Mantra.

"Step by step, courageously." 

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Being open minded. 

2. What is your biggest weakness?

   1. being more patient 

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

   1. look for:
      • kindness and compassion.
      • people who are well rounded.
      • passion for serving. 
      • people who are fun to be around.

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

   • Time.

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

   • Honesty and openness.

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

   • Go above and beyond for hospitality. 

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

   • Setting the Table : The Transforming Power of Hospitality in Business
   • Creative, Inc.: The Ultimate Guide to Running a Successful Freelance Business 

8. Share an online resource or tool.

   • Slack

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

   • Square
   • Jolt

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

    1. Be yourself
    2. live freely and without fear
    3. love thy neighbor.

Contact Info

Toa@Crankandboom.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Doug Mullins, we discuss:

• Anticipating guest needs and exceeding their expectations.
• Connecting with your guest by listening, processing, and retaining.
• Growing your community by connecting your guest.
• Mastering time management to scale.
• What qualities to look for in employees.
• How to take over a failing business.
• Changing atmosphere to change culture.
• Not over addressing a paticular demographic.
• entering into a franchise to steal ideas.
• Finding the perfect balance of systems and culture.
• The "Nine Box Model".
• Using organizational charts and chains  of command to improve communication and structure.

After receiving a degree from western Illinois university, Doug pivoted to a career in sales. 1991 he opened his first bar and grill and would open 3 additional operations by 2005. in 2004 Doug bought into a national sports pub franchise, and then transitioned to become a franchisor consultant for that same operation. In 2014 he joined Ouita Michel Restaurant Group as their Director of Operations, where he remains to this day.

In this episode with Dan Wu, we discuss:

• Not letting being perfect prevent you from starting.
• Being the biggest version of yourself.
• The value of knowing people.
• Seizing opportunity while it last.
• Working at different restaurants to learn.
• Doing well by doing good and tying your brand to other brands that are doing good.
• Being a skilled chef not being nearly enough to run a successful restaurant.
• Knowing that everyone struggles in the beginning, and you're not alone.
• Helping those who are just getting started.
• Rotating everyone through all the stations so the team grows.
• When people go to bat for you, how you can't screw it up.
• Your restaurant brand being an extension of your personal brand.
• Building a narrative while building your brand.
• Using Kickstarter to promote opening.
• Strategy for finding investors.
• Let your people figure it out on their own before interjecting.

Originating from China, when Chef Dan Wu was eight years old he moved to the United States. After graduating college, Wu ate his way through San Francisco and New York. In 2014 Chef Wu managed to find himself on Masterchef. After Masterchef, he started his own podcast the Culinary Evangelist, which ultimately lead to opening his own restaurant Atomic Roman located in Lexington, KY.

Show notes…

Favorite Success Quote or Mantra.

"Don't let perfect be the enemy of good."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Going big.

2. What is your biggest weakness?

   • Discipline to now do too many things.

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

   • Where do you want to be in X years?

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

   • Staying focused by maintaining interest.

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

   • See it from the customers point of view.

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

   1. Not nickle and diming people

7. Share an online resource or tool.

   1. Google
   2. Youtube

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

   1. Square
   2. T-sheets

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

   1. Don't be perfect be the enemy of good
   2. Just do it and always do it better the next time.
   3. do well by doing good.
   4. Good.

Contact Info

Instagram: @Atomicramen

Facebook/Atomicramen

Thanks for Listening!

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

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

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

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

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

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

In this episode with Daniel Souder, we discuss:

• Having the courage to lead.
• Getting out of your comfort zone. 
• How you know when you're ready to lead. 
• Exposing yourself to food and beverage in order to really learning. 
• Being a person of value by becoming a specialist.  
• Treating people like individuals.
• The significance of creating a niche in a market. 
• How being physically fit is just as important as being mentally fit. 
• To grow from as an organization you need to grow from your core. 
• Establishing yourself in growing communities.
• If something is not possible. Make it possible. Blaze a path.
• Not only buy food locally but doing all business locally. 

Student of Miami University, and Level 2, Certified Sommelier, Daniel Souder came up in Cincinnati, OH. Today, Souder is a sommelier-turned-restauranteur, serving as Co-Owner of  Cincinnati's Pleasantry.

Show notes…

Favorite Success Quote or Mantra.

"Leadership is scares because few people are willing to go through the discomfort required to lead."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started.

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Sense of control.
   • Structure.
   • Routine.

2. What is your biggest weakness?

   • Admitting that he has weaknesses.

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

   • Hire personality and people who are willing to learn.

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

   • Saturation of the market. Grow a little everyday.

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

   • Do it right the first time.

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

   • Create a regular by starting a conversation.

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

   • Tribe of Mentors: Short Life Advice From the Best in the World.
     
   • Tools of titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers. 
     
   • The 15 Commitments of Conscious Leadership: A New Paradigm for Sustainable Success.

8. Share an online resource or tool.

   • The Tim Ferris Show

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

   1. Reserve.
   2. Breadcrumb.
   3. Upserve.

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

    1. chill out
    2. due dillegence. Be proactive not reactive.
    3. Be present.
    4. Always be learning

Contact Info

pleasantryotr.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Mark Wilson of Total Loyalty Solutions, we discuss:

• How Wilson got into the business.
• Why Wilson chose the Little Caesars Franchise. 
• Some of the benefits of operating a franchise. 
• Showing your employees that you're willing to do the work you're asking them to do. 
• How Wilson scaled from 12 to 74 locations. 
• Why Wilson ended up selling his 74 locations. 
• How & why Total Loyalty Solutions was create. 
• The power of capturing email addresses.  
• Using push notifications via smart phone app to stay top of guest mind.
• How to get people to sign up for your restaurant's app. 
• Key components to a good online ordering platform. 
• What the future of direct marketing looks like. 

Mark Wilson owned 12 independent locations of Little Caesars Franchises before become the president of group that owned a total of 74 locations. Today, he's vice president of strategic loyalty sales at Clipper Magazine and Total Loyalty Solutions.

Success Quote or Mantra

"He who hears the most no's will eventually hear the most yeses."

Resources Mentioned

Total Loyalty Solutions

Exclusive for Restaurant Unstoppable Listeners interested in learning more about Total Loyalty Solutions Online Ordering and Mobile Apps - get you first month of any new Total Loyalty Solutions service free by requesting a demo here: CLICK HERE FOR A DEMO

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started.

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Contact Info

Total Loyalty Solutions

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Anne Kearney, we discuss:   

• How to properly taste food. 
• Never walking past a piece of trash. Respecting your space.  
• Only hiring committed people. 
• Constantly pushing your people toward perfection. 
• Excellence as a standard.
• Making an example of those who are doing it right. 
• Finding a good boss.
• Taking care of your people. 
• Constantly adapting. 

Chef Anne Kearney is a graduate of the Greater Cincinnati Culinary Arts Academy. She would continue on to New Orleans where she grew under the mentorship of the John Neal and the Emeril Lagasse. Eventually, Kearney had the opportunity to purchase Peristyle restaurant 1995. in 2004 Kearney returned back to Ohio and opened Rue Dumaine.

In this episode with Chef Elizabeth Wiley, we discuss:

• Being mindful about how you make people feel. 
• How hollering and being an shithead doesn't serve you or your team. 
• How being more organized makes working more fun. 
• Incorporating a debriefing.  
• The importance of knowing yourself. 
• Learning and leveraging a unique skill as point of entry into the industry. 
• Being positive to attract onto yourself incredible people. 
• "Three" being the magic number when it comes to partnerships. 
• Getting front of house and back of house experience to improve your odds of success.  
• Paying for a consultant when opening your first restaurant. 
• Being detailed and realistic about your expenses with a cost analysis.
• Establishing a personal connection with your guest.  
• Being super frugal and letting your cash determine your growth.
• Using partners to pump energy and new ideas into your business. 

Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.

In this episode with Chef Anthony T Head, we discuss:

• How Chef Head got into cooking.
• How cooking can be used to heal.
• The benefits of working for a restaurant hat has just opened. 
• Having the freedom to fail. 
• The role humility plays as a chef.
• Having high standards.
• Why serving your guest should be an intimate experience. 
• The value of educating your team.
• Using media to educate your guest.
• Using fear and anger to lead NOT being a solution.
• Leadership in what you do.
• Working with people who need a second chance.
• Mentoring and teaching your people not only what to do, but how to be.

Born and raised in Dayton, OH, Chef Anthony T Head is a graduate of Ball State University school of Business. Chef Anthony T Head is the son of the City on the mission to raise up the city and the next generation of restaurateur. Today he's the director of the Culinary Program at Ponitz (PO-NITS) Career Technology Center.

Show notes…

Favorite Success Quote or Mantra.

"A good cook, cooks. A better cook reads. The best cooks write."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Communication his passion.
   • His passion for serving others.

2. What is your biggest weakness?

   • Patience.

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

   • Ask, "Why do you cook?"
     • Then keep asking why.

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

   • Getting the next generation of young people to fail safely.

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

   • Safety and sanitation.

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

   • Respect for humanity and family.
   • Empathy.

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

   • Better: A Surgeon's Notes on Perfromance

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

   1. I love you.
   2. I believe in you.
   3. I believe in your dreams.

Contact Info

Facebook/ChefAnthonyHead

Instgram: @GemCityChef

Twitter: @ChefAnthonyHead

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Anthony T. Head for joining me for another awesome episode. Until next time!

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

In this episode with Shane Anderson, we discuss:

• Having a "just do it" mentality.
• Mission driven operations.
• Letting your intentions be known.
• Being a part of your community to create opportunities.
• Existing to create change.
• Charging enough for your product or service.
• Constantly evolving and getting better.
• Taking items off your menu if they're under performing or require too much manpower to support.
• Using a mobile units to test markets
• Never under valuing your customers.

In 2011 Shane Anderson opened Ghostlight Coffee. Six years later they launched the #GhostTruck, their mobile coffee house. On top of this, Shane's wife, Lezley is in the process of planning a new start-up to develop curriculum and provide training in Ohios emerging Medical Marijuanna industy. The couple also owns Little City Love, an online and wholesale greeting card and home goods company.

Show notes…

Favorite Success Quote or Mantra.

"Just do it."

Today's Sponsor

Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started

bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started

Knowledge bombs

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

   • Just-do-it-tiveness .

2. What is your biggest weakness?

   • Paperwork.

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

   • Ask, what it is they love about their favorite brand and then ask how they can apply that to our brand."

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

   • Paperwork.

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

   • Don't underestimate the power of being nice.
   • The power of not being pretencious

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

   • Anything Malcolm Gladwell
   • The Tipping Point: How Little Things Can Make a Big Difference

7. Share an online resource or tool.

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

   1. Shoeboxed
   2. Soundtrack Your Brand

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

   1. Work hard.
   2. enjoy it
   3. Surround yourself with people you love.

Contact Info

www.GhostLightCoffee.com

Ghostlight@gmail.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Eric Soller, we discuss:

• The significance of positive reinforcement.
• Using systems to develop attention to detail.
• Problems being meant for solving; not for getting in your way. 
• Empowering your team so you can gain work-life-balance. 
• How to leverage Pareto's Princle (aka the 80/20 rule). 
• Relentless pursuit for improvement.
• Not systematizing your restaurant at the expense of losing the human element.
• How convertible notes work.
• Controlling the flow of people at your register to pace your kitchen. 
• How to get involved with your community. 

Eric Soller is a graduate fo the New England Culinary Institute. After graduation he served as operations manager for Solganik Food Group for six years until 2006. He'd go on to serve as Director of Marketing for Hobart, until 2016 which is when he opened Old Scratch Pizza along side wife, Stephanie Soller.

In this episode with Thad and Jessica Kittrell, we discuss:

• How Thad and Jess got into the industry.
• Leading by example.
• Acknowledging your people when they are good at what they do. 
• Knowing you're only as good as your people.
• Focusing too much on the numbers and not enough on your people leading to failure. 
• Taking jobs to learn specific skills. 
• Using systems, and checklists to stay organized.
• The power of delegation and using delegation to educate. 
• Finding and communicating your brand.
• The cons to taking on investors. 
• Finding a partner that compliments you.
• Getting outside help from those who are strong where you're weak. 
• Opening more restaurants for the purpose of creating opportunity for your team. 
• Constantly growing by teaching people how to do your job. 

Thad and Jessica Kittrell met in 2002 while working at the Capital Athletic Club, in Columbus, OH. Thad was the Executive Chef. Jessica was the Banquet Managers. From the time they met, they started envisioning what their future would look like as owners of their very own brew pub. In 2012, that vision materialized in the form of 101 Beer Kitchen. 6 years later they're operating three location around the Columbus, OH area.

In this episode with Jeni Britten Bauer, we discuss:

• Your name being more than just letters and sounds; your know is your reputation. 
• Don't take no for an answer. Keep trying.
• How Jeni got her start making Ice Cream.
• Starting small. 
• Collaborating with your community and cross branding products. 
• Continuous improvement.
• Why you need to be consistent to develop loyalty.  
• Hand picking the people you want on your team. 
• How trusting in others leads to them rising to the occasion.
• Diversify with retail if possible. 
• Small local community markets serving as incubators.
• Understanding that your business is able the food; its all about the people. 
• The influence of mail order.
• The benefits of growing slowly and not taking outside investment. 
• Have great communication skills. 

Jeni Britten Bauer has been making ice creams professionally for two decades. The first Jeni’s Splendid Ice Creams opened in 2002. Her ahead-of-the-trend vision—using whole ingredients and dairy from grass-pastured cows—coupled with inspired flavors sparked the artisan ice cream movement more than a decade before it would become a top food trend. Jeni is a James Beard Award-winning author of two cookbooks and has been recognized by Fast Company as one of the most creative people in business.

In this episode with Zach Weprin, we discuss: 

• How growth comes from living in that place of discomfort. 
• How Fusian came to be. 
• The process of opening a restaurant with ZERO experience. 
• Leveraging technology in place of skilled positions to streamline processes. 
• Acting like a national brand; even if you're not. 
• How giving your guest fewer options serve both the operation and the guest. 
• Using your sales mix to determine what menu items to focus on. 
• Educating your team and guest on your menu. 
• Growing too fast and how to recover. 
• Being careful to not promote people before they're ready. 
• Getting the right people on your team with the skills you're lacking.  
• The power of just starting and being comfortable being uncomfortable. 

Childhood friends Zach Weprin, Josh Weprin and Stephan Harman love sushi. It was during their college careers that they saw a need for a simple, fresh, and affordable sushi dining option. with this as their inspiration, they set out to create that experience. Fusian opened in may of 2010 as a place where discerning diners can customize sushi rolls in a fun, interactive, and energetic environment. 8 years later they're operating 10 locations throughout Ohio State.

In this episode with Krystle Mobayeni, Co-Founder and CEO of BentoBox, we discuss:

• Constant never-ending improvement.
• Why Krystal went into business for herself.
• What it was about the restaurant industry that drew Krystal in.
• How restaurant websites and BentoBox, in particular, have evolved over the years.
• How BentoBox makes it possible to invest in fewer 3rd party tools.
• The importance of good photography on your website.
• Why you do not want music playing on your website.
• Why you need to look at your website as an extension of your brick and mortar property.
• How a dynamic restaurant website can help you save time.
• Using your website to complete transactions
• What the Future of Restaurant Websites look like.
• Not using technology to replace the human experience.
• The time you save using a website platform like BentoBox.

Krystle Mobayeni is a graduate of Philadelphia University, and the Co-Founder and CEO of BentoBox. BentoBox offers restaurants beautiful, mobile friendly websites that drive revenue and customers — complete with a simple, hospitality-focused management system, hosting and exceptional customer support.

In this episode with Jeff Excell and Lauren Culley, we discuss:

• Chasing happy.
• Living with the intent to learn and grow.
• Being mindful of being a "jerk barista".
• Focusing less on the product and more on the people purchasing the product.
• Asking for what you want.
• Creating a culture of teamwork and pride in your work.
• How to get
• FOH and BOH to work together.
• Setting the professional standard.
• Creating a feeling of ownership for your team.
• Keeping a visual catalog of design.
• How to approach investors.
• Staying lean, and growing slowly.
• Building your team and growing internally.
• Letting your customers decide what your restaurant becomes.
• knowing you can't please everyone.

After experiencing a life altering moment while eating bread at a NYC flea market, Lauren Culley fell in love with baking as a volunteer. She would eventually leave her cushy desk job in editing to pursue baking. It was also around this time she met Partner, Jeff Excell. While in NY the Duo realized that wanted to bring the NY Cafe experience back to Columbus, OH. In 2014, along with Excell, they recreated that experience with Fox in the Snow Cafe. 4 years later they've grown the operation to 2 locations and a third on the horizon.

In this episode with Chris Doody, we discuss:

• The significance of surrounding yourself the best.
• Giving people a shot.
• Having fun at work.
• Success being contagious.
• The power of recognizing your people by name.
• Giving loyalty before receiving loyalty.
• Having a partner that balances you well.
• Tips for taking over a failing restaurant.
• Letting cashflow determine you success.
• The importance of staying in your lane.
• What makes a successful fast-casual concept.
• Being proactive with the pre-launch "leg work".
• The best marketing being "internal".
• Culture being what holds your business together during growth.
• How your culture does not exist  until it is on paper.

Growing up in his mothers restaurant, and being mentored by one of the best family names in the industry, the Brennan's, Chris Doody spent most of his early years being groomed for greatness in hospitality. In 1992, with a degree in business, Doody, along side brother, Rick, started the Bravo Brio Restaurant Group, with remarkable success. 2008 Doody sold his share of the Bravo Brio restaurants and 2010 the first Piada Italian Street Food fast-casual concept was open. 8 years later they've grown the brand to 42 locations.

In this episode with David Scott Peters we discuss:

• How your menu is like the heart of your business.
• How menu engineerING all starts with menu costing cards.
• What a yield test is.
• Factoring in spice/consumable.
• Using batch recipes.
• Using software in place of continuing updating recipe cards.
• What is meant by a weight average.
• Why being great at a few things, is more impactful and profitable than trying to be all things to all people.
• Making small incremental changes to your menu when raising prices.
• Where your guests eyes go when they look at a menu.
• The fonts you should be using on your menu.
• Where to list the prices on your menu.
• How to sell the largest margin items on your menu consistently.

Aside from being the founder of TheRestaurantExpert.com and serving as a Member coach, David Scott Peters is also a dynamic and engaging speaker. His specialized knowledge targets the independent restaurant owners, whether they own one location or a multi-unit chain.

In my 2nd interview with Cameron (click her to listener to the first episode) we discuss:

• How to create win-win situations.
• How loyalty drives partnerships.
• How building your reputation is continual work.
• Serving your community by paying it forward with your knowledge.
• Examples of how Cameron Mitchel is paying it forward.

Cameron Mitchell is CEO and founder of Cameron Mitchell Restaurants, headquartered in Columbus, Ohio. A lifelong entrepreneur, Mitchell is an accomplished businessman, culinary expert and nationally recognized restaurateur. With an entrepreneur’s energy, vision and passion, Mitchell’s sights are set on the development of new restaurant concepts, and the expansion of concepts currently in his company’s portfolio.

In this episode with Troy Allen, we discuss: 

• Putting yourself in uncomfortable positions. 
• How marketing and branding starts with your audience.
• How to deliver your personal brand to an audience. 
• Getting clear about what your brand attributes are. 
• Why Troy Allen developed the 16 Bit brand.
• Finding concepts that exist in the world and doing them better. 
• What makes for a successful bar-cade.
• How Educating your employees on how the business works has a huge impact on the business. 
• Building concepts that also do well with corporate events.  
• The importance of getting your employees to buy into brand culture. 
• Growing talent from the inside.  
• Great people helping other great people. 
• Letting your team members individual brand flourish. 
• The value of being first to market.
• The impact connecting influencers can have on your community. 

After leaving Kent State, Troy Allen started his career in marketing, specifically with design and branding. In 2013 Troy decided it was time to apply what he learned with a few of his own assets, and Rise Brands was formed. Today, Rise Brands currently has 3 concept in the market consisting of 6 location.

 In this episode with Jonathan Plowright, we discuss:

• The power behind knowing you can choose how you respond to the world around you.
• Typsy's mission to empower restaurant owners, operators and professionals.
• The story behind Typsy.
• The increasing trend of sharing knowledge online.
• How younger generation learn better with multimedia versus the traditional operations handbook.
• The impact and benefits of using multi-media learning platforms.
• The impact of having mass access to information is having on traditional education.
• Where to learn more about Typsy.com.

Jonathan Plowright is the founder and  CEO of Typsy, which specializes in providing online video training from the world's best hospitality instructors. They recorded over 300 short skills training videos. Typsy’s mission to empower you with access to insider tips and knowledge so you and your teams can skill up, serve the world better and make every hospitality moment exceptional.

In this episode with Joe Deloss, we discuss: 

• Creating Social change with your business.
• The concept that your idea is bigger than any one person on the team.
• How the idea for Hot Chicken Takeover came into frame.
• The benefits of hiring people with a criminal record. 
• Starting with the end experience you want to create and working back from there when developing your brand.
• Starting where you can. Dinner parties with friends- Dinner parties with friends of friends- popups- brick and mortar. 
• Creating brand awareness along the way.
• Getting clarity on your brand. 
• Owning your mistakes, and listening to the feedback on how you can improve. 
• How creating a brand that focuses on doing good will result in getting more support from your community. Especially when getting started. 
• When its time to grow- grow your team and team infrastructure, first. 
• The benefits of hiring people with a criminal record, providing them with opportunity, and investing in their needs. 
• Laying down clear paths for growth for your team members; d on't offer your people a job, offer them a career. 

Joe Deloss is a graduated from Capital University. After graduating he took the path of investment baker turned entrepreneur. In 2013 Deloss discovered Nashville Hot Chicken, and it was instant love. By 2014 his entrepreneurial spirit had take full grasp, and he, along with his wife, opened Hot Chicken Takeover. 4 years later they've expanded to 3 locations.

In this episode with Chef Brian Pekarcik, we discuss:

• How the team dynamic of a kitchen filled the void after Pekarcik's baseball dreams ended.
• Making your employees feel valued.
• If you want to be the best you need to work for the best.
• Taking a step back in position, if it means being on a better team.
• Planning each day out to increase productivity.
• Being the standard you want your team to live up to.
• How working under a corporate umbrella can limit the creative freedom of a chef.
• Using your experience, knowledge, and expertise as leverage when finding partners.
• Taking time to get to know your partners and to create the SAME visions.
• The dynamics of Chef Pekarcik and Rick Stern partnership.
• Pushing through your fear.
• Building a team of strong mangers around you by teaching them how to think.
• Why now it is more important than every to not burn bridges in this industry.
• Dialing back scheduled hours to 50-55 a week.

Raised in Pittsburgh, Chef Brian Pekarcik is a graduate of John Carroll University in 1997. Pekarcik then moved out to, CA to fine tune his craft while working in some of the most well know kitchen at the time. In 2007 he moved back to PA and would eventually team up with Rick Stern in 2009 to open S + P Restaurant Group. To S+P restaurant Group consist of Spoon, Brgr, G&G Noodle Bar and Willow.

Don't forget to check out Part 1

In this episode with Chef Justin Severino we discuss:

• What it was like for Severino owning is first restaurant, Cure.
• What Severino meant by "opening his restaurant for himself" during the Anthony Bourdain, Parts Unknown Feature.
• The process of evolving Cure's physical space.
• The process of evolving Cure's people. 
• Not lowering the standard for the people you hire. 
• Growing your people to ultimately replace yourself. 
• Checking your ego at the door. 
• What was different about opening Morcilla, Severino's second restaurant. 

Justin Severino is a graduate of the Pennsylvania Culinary Institute. Severino made his move west to Santa Cruz, CA where he worked for many staples in the industry and opened Severino's Community Butcher. He would go on to serve as executive chef at Element Cuisine and Sous Chef to at Eleven Restaurant in Pittsburgh. In 2011 opened Cure with national recognition and accolades. In 2015 he opened Morcilla with the same result.

In this episode with Chef Justin Severino we discuss: 

• The power of a team working to serve the same mission.
• Speaking up if you need help.
• How school helped Severino stay on one path.
• Taking a job for what you're going to learn. 
• Pushing your driven team members to their limit, for the sake of their personal growth. 
• Being Fair. 
• Food values. 
• How being good doesn't mean shit... if you can't make money while you do it. 
• How the most important thing in a restaurant is how you make your people feel. 
• What led Severino to open Cure. 
• How to open a restaurant with no money of your own. 
• Awakening the creative part of your mind with a can do attitude.

Justin Severino is a graduate of the Pennsylvania Culinary Institute. Severino made his move west to Santa Cruz, CA where he worked for many staples in the industry and opened Severino's Community Butcher. He would go on to serve as executive chef at Element Cuisine and Sous Chef to at Eleven Restaurant in Pittsburgh. In 2011 opened Cure with national recognition and accolades. In 2015 he opened Morcilla with the same result.

In this episode with Raji Sankar, we discuss:

• Freedom by way of discipline. 
• Anything being possible.
• The story behind Choolaah.
• Creating jobs where people meet their full potential.
• Buying into a franchise model to learn the business.
• What Raji learned from operating a 5 Guys Burgers and Fries franchise.
• The result of growing too fast and desperately.
• Not sacrificing your values.
• Growing slowly outward. 
• Growth from within.
• Using competency charts with monetary incentives.
• Never ending learning. 
• Outsourcing and surrounding yourself with the best. 
• Getting people aligned with the same cause.
• Creating systems and tracks for training.
• Educating your guest especially when you're doing something strange or unfamiliar. 
• Educating your team. 
• The importance of everyone buying into your mission, vision, and values when scaling.
• Using success stories from your team to grow your brand. 

Raji Sankar left a life of science, tech, and consulting to pursue the life of a restaurateur. In 2004 they started Wholesome International, the business entity that would start opening 5 Guys Burgers and Fries throughout PA, and Oh. It didn't take long before her own vision for Choolaah began to sprout. Today, Wholesome International operates a total of 20 5 Guys locations and they're opening their 5 Choolaah Indian BBQ Location.

In this episode with Chef Keith Fuller, we discuss

• how the people of this industry are what drew him in,
• establishing a culture of continuous work,
• never saying no to your guest,
• getting rid of the friends who pull you in the wrong direction,
• how being a dick gets you nowhere,
• properly pricing menus,
• being careful with media,
• the depression that comes with closing a restaurant,
• what makes a good partnership, and
• getting the ball rolling on permits and inspections as soon as possible. 

After working in kitchens such as the award-winning L’Auberge in Dayton, Ohio and Jake’s in Manayunk, Pennsylvania, Fuller settled down in Pittsburgh, opening up his first restaurant, Root 174, in 2011. Today, with over 20 years of experience, Keith Fuller is the Chef/Owner of Pork & Beans, a new concept in collaboration with Chef Richard DeShantz.

In this episode with Chef Bill Fuller, we discuss:

• how Chef Fuller got his start in the industry,
• where the culture of being "hard" in the restaurant industry comes from,
• correcting the behavior, not the person,
• as sous, how to handle an executive chef that is less qualified than you, 
• being mindful of your mood and how you influence those around you, 
• the impact of promoting from within,
• transitioning from working on the business to in the business,
• hiring people who are better than you at things, 
• the value of annually self-reviews,
• and the result of limiting hours worked to 40-45 hrs for line staff and 5-55 hrs for management. 

Hitchhiking his way from his hometown of Dubois at 18 to venture the country, Bill settled in D.C. as a line cook while studying for his B.S. in Chemistry at GMU. He abandoned his scientific pursuits, trading his lab coat for a chef's jacket. Bill eventually made his way back to Pittsburgh and into the kitchens of Big Burrito Restaurants, and has served as the Corporate Chef since 1997. Today Chef Fuller has garnered the additional title of partner of the Big Burrito Restaurant Group and oversees a total of 19 locations. 

In this episode with Mikey Sorboro, we discuss how he got his start in hospitality with a pedicab service; building momentum with low-cost/low-risk opportunities, using youtube to learn; the dynamics of a 3-way partnership; why trust and common goals are the glue to any partnership; how systems and processes are critical to your freedom and expansion; diversifying with bar kitchens, corporate venues, concert venues, and food trucks; recreating yourself with core values, visions, and missions; why he decided not to go the franchise route; how to pull off a fast-casual, full liquore model; using video with social media to share the story behind your restaurant and to make people laugh.

Mikey Sorboro is the "Mikey" in Mikey's Late Night Slice. Mikey had an epiphany one night gallivanting about town. With a grumble in his belly and nothing to choose from but gyros and hot dogs, he realized there was a pizza slice shaped hole in the heart of downtown Columbus, OH. It was enormous, and he intended to fill it. By the time Late Night Slice celebrated its five year anniversary, the company consisted of 9 locations and 2 award-winning trucks. On top of these locations and trucks, Mikey is also the owner of Oddfellows Liquor Bar, Located right next to the original Late Night Slice, and Joes Corner tavern.

In this episode with Joe Fontana, we discuss the power of small daily improvements, how it all begins with making the choice to start, what Joe loves about the industry, advice on recruiting/staffing team members, finding and following your why, finding a mentor, how to start a business plan, going to experts for help, testing your concept with popups, setting up a successful Kickstarter campaign, hiring on values, not promoting your opening, starting as lean as possible with low monthly cost, and focusing on cash flow.

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for FryTheCoop. 

In this episode with Brian and Brad Wasik, we discuss the history of Wasik's Cheese Shop, what growing up in a family cheese shop was like, never "aim an unloaded gun", the results of treating the assistants, secretaries, and truck drivers of the world well, changing and evolving with time, improving with every day, taking care of your people being the most important thing, having the same common goal within an organization, the struggles that come along with owning a family business, the importance of location, creating value added experiences, and being great without being pretentious. 

Wasik’s Cheese Shop in Wellesley is a family business that has specialized in selecting and maturing cheeses since it was established by the late Stephen Wasik in 1979. Now run by Carol Wasik and her sons, Brad and Brian, the shop offers cut-to-order cheeses, wines, charcuterie, specialty foods, and other gourmet items.

In this episode with Dave Allred, we discuss how he got his start in the industry, always growing, creating habits, listening to your employees, the importance of standards, not standardizing personality, making sure your managers care, how franchises and corporations limit creativity, becoming an expert, empowering your team with system, the 10 steps of customer service, the difference between running a business versus a bar, why you can't make your people wait, a culture of teamwork, keeping processes as simple as possible, creating a complete experience, finding the best way to do something, giving away free stuff strategically, the rule of 3, spot checking, and selling your most proffitable items.

When he was 16 years old, Dave Allred got his start bussing tables at a Chinese restaurant. He continued working in restaurants during and after college, and before long he was immersed in the world of bartending. After 15 plus years of industry work, Allred decided it was time to move in the direction of management and teaching. Today, in addition to being the author of 5 bar industry books, Allred is the founder and CEO of Bar Patrol, which helps owners and managers run more profitable bars.

In this episode with Juliette Gust, we discuss how the moral and behavioral standards trickle from the top down, how employees should handle being sexual harassed, how employers should handle sexual harassment, what NOT to do when someone reports sexual harassment or fraudulent behavior, using the ethicssuite.com platform to report these fraudulent reports, and the benefits of documenting these reports.

Juliette Gust has led over 1,300 investigations spanning 74 countries and advised on close to 10,000 whistleblower reports. She is a former PwC Regulatory, Forensics and Hospitality & Leisure Advisory Services manager, and later developed and served as the Director of the global Fraud & Investigations team and Project Manager of the Anti-Corruption Compliance Program for Starwood Hotels & Resorts Worldwide. Juliette also spent 15 years in industry operations from line positions to operations manager and general manager in high-volume hotels, casino hotels, convention centers and restaurants in top U.S. tourism destinations. On top of all this, she is the Co-Founder of Ethicssuite.com

In this episode with Bobby Marcotte and Bobby Buivid,  we discuss how both Bobbys got into the industry, being original, changing the game, creating something from nothing, immersing yourself in the industry to get ahead, living in the moment, planning your next move, existing to care for your team, hiring people who care, how shared desires lead to partnerships, treating it like you own it, focusing on the experiences, knowing your story, and living to love the process.

Marcotte, Buivid crossed paths a few years back. At the time, Marcotte was at the helm of the highly success Tuckaway Tavern serving as Executive Chef (which he continues to do), while Buivid was in Chicago consulting on restaurant design. About a year an a half ago they decided to join forces and began collaborating on a new vision that would "change the game". That vision would become Hop and Grind located in Durham, NH.

In this episode with Maria Campbell, we discuss focusing less on titles and more on "just being", the story behind Cooks Who Care, adaptability, sharing knowledge, putting yourself out there, why connecting people is important, knowing that you're not alone, the culture within the industry changing to support better quality of life, redefining what success looks like, and how to get involved with Cooks Who Care. 

Maria Campbell is the founder of Cooks Who Care. Cooks Who Care offers the food industry a new way to connect! With their unique digital platform, they provide management and staff with a way to meet others in the same field and to share leadership learning through online resources.

In this episode with Karen Page and Andrew Dornenburg, we discuss the inspiration for their eleven books, following your curiosity, common habits of successful chefs and restaurateurs, the significance of listening, how creativity is the #1 skill or strength people attribute their success to, how creativity leads to competitive advantage, the 3 stages to the creative process, the 5 inner senses that guide the best chefs, and how meditation, yoga, and reading impact the creative process.  

Karen Page along with husband, Andrew Dornenburg, are James Beard Award-winning authors of numerous culinary and restaurant industry themed books including Becoming a Chef, Culinary Artistry, Dining Out, Chef's Night Out, The New American Chef, What to Drink With What You Eat, The Flavor Bible, The Food Lover's Guide to Wine, and The Vegetarian Flavor Bible. This past year, Karen and Andrew published their latest book, Kitchen Creativity where they shine a light on the creative process. 

In this episode with Kate Edwards, we discuss 1) The unaware customer service rep: folks in open kitchens who are now customer-facing and have to deliver some sort of customer service. 2) How being decent to your fellow man is more powerful and actionable than trying to be amazing. 3) #metoo in the restaurant business and how to handle being sexually... harassed. 

Throughout her 30 years in the service industry, Kate has learned first-hand how to manage high volume and high standards, as well as how to fix operations that were poorly managed or on their way out. With the mission to bring excellent service to patrons of the service industry, Kate launched her full-service hospitality consulting business in 2007. In addition to being an instructor and writing for many publications, Kate is the author of Hello: and Every Little Thing That Matters.

In this episode with Jonathan Blakeslee, we discuss doing something better every day, being patient when waiting for good things to happen, how Blakeslee got his start, calmness, focus, presence, following your passion, selling your passion, starting where you can, scaling from wholesale to retail, choosing transformative relationships over transactional relationships, knowing who you are, focusing on who you are, letting your team weigh in on the decision making and creative processes, becoming a person of value, and using small business centers.

After serving in the United States Coast Gaurd, Jonathan Blakeslee fell in love with Japnese culture and tea. Upon finishing his service, Blakeslee attended the Western Culinary Institute in Portland Oregan, and would eventually find himself working at the Toa of Tea also located in Portland, OR. Homesickness slowly crept in, and Blakeslee moved bake to the east coast where he would start his own wholesale tea operation, White Heron. Today he has scaled that operation to include 40 seat cafe and White Herons own house-roasted organic coffee.

In this episode with repeat guest Anese Cavanaugh, we discuss how to create a positive holiday experience for yourself and those you love, how taking care of others starts with taking care of yourself, the 5 steps of intentional impact, how to close out the old year, and start the new year on the right foot. 

Anese Cavanaugh is devoted to helping people show up and bring their best selves to the table in order to create significant positive impact in their lives. She is the creator of the IEP or (Intentional Energetic Presence®) method, an advisor and thinking partner to leaders and organizations around the world, and author of Contagious Culture: Show Up, Set the Tone, and Intentionally Create an Organization That Thrives 

In this episode, Richard Celler dives deep into the topic of common wage violations. Specifically, how tip crediting works, why you need to track your employee's tips, qualifying factors of paying someone a tip credit, the amount of non-tip credit work your employees are allowed to do (20%), tip pooling, whos allowed to share in the tip a pool, and what you need to know about off the clock and pre/post shift work.   

Richard Celler is the Managing Partner of Richard Celler Legal, P.A.,  a/k/a the Florida Overtime Lawyer. Mr. Celler’s practice focuses on all areas of the employment context from discrimination, harassment, Title VII, the Family Medical Leave Act, and other employment-related statutes. Additionally, Mr. Celler represents individuals in whistleblower and wage and hour litigation.

In this episode with guest, Mario Del Pero we discuss how you need to get better every day, starting with the core customer when opening a restaurant, being a student of the business, creating systems around "wow" experiences, owning your brand, finding a business partner that balances you, selling happy, scaling culture, recruiting/filtering the right people, coaching culture, creating process around R & D, and doing what you already do better. 

Mario Del Pero grew up in his family's meat processing business. He would go on to study International Relations at the University of Southern California and was on the path to becoming a career lawyer. Instead, he took a job at a Mexican grill where he started as a barback's back. He eventually became the Director of Operations. In 2005, Mario, along with wife, Ellen Chen, opened Mendocino Farms Sandwich Market in Southern California. 12 year later they've grown their business to 17 locations.

In this episode with Roger Beaudoin, we discuss building your dream team staff, the three key elements of service, how to get your customers to be your best marketers, educating customers, informing customers, entertaining customers, using your "A" players to attract more "A" players, Using "A" players to bring up your "B" players, what types of questions you can ask during the interview process to get more "A" players, doing things for someone VS to someone, conditioning fun behavior into your staff, never asking your guest yes-no questions, giving your guest options, and providing the same level of quality with counter service as with full-service.

Roger Beaudoin’s 18 years of experience in the restaurant and hospitality industry is backed with a business degree from Bryant College and an MBA from Babson College. He has headed four restaurant and hospitality operations in all. His most recent restaurant, The Matterhorn Ski Bar, a seasonal, 4-month restaurant and bar, which generated 1 million dollars in annual sales. Today, with all of his knowledge and experience at RestaurantRockstars.com.

In Today's episode, we're joined by repeat guest, Jennifer Desrosiers. Jennifer and I discuss controlling your focus and energy, hiring good people, putting good people in the right place, getting clear on your mission, writing your mission down, code of ethics VS core values, the transition from working on the business VS working in the business, implementation of a checklist, going from me to we, the mindset of "working with what you got.", knowing when to expand your business, the ripple effect, some tools and services Jen recommends, and making time in your life to recover.

Jennifer Desrosiers founded Laney & Lu in September 2015 inspired by her own journey to holistic health and wellness and commitment to living her soul's purpose. Jennifer wants to live in a world filled with french press coffee, luxurious car camping, and effortless handstands. As a holistic wellness and lifestyle coach, yoga teacher, and self-proclaimed real food junkie, Jennifer believes great health is a synergistic balance of a healthy diet, tons of self-love, passionate relationships, and powerful movement.

In this episode with Chef Tim Boyd, we discuss what drew him to the industry, following passion not paychecks, not sacrificing quality, greatness attracting greatness, the dilution of passion with bigger operations, not letting your ego get the best of you, staying focused, having a balance of skill between FOH and BOH, being someones exit strategy, becoming a part of the community, having too many big egos under one roof, defining roles, getting sober, being the average of those you surround yourself with, and picking yourself up when you fall down. 

Chef Tim Boyd got his start at the California Culinary Academy in San Francisco. After moving to South Florida and meeting his wife Lara, Tim’s resume went from Executive Chef to owner of the well-known Upper Crust.  Tim would go on to create Milk & Honey Cafe. Today Tim is the Executive Chef of The Mustard Seed Bistro with wife and owner Lara Boyd.

In this episode with Mark Chase, we discuss where to start when deciding whether to lease or buy a restaurant, the pros, and cons of leasing and buying, things to consider when negotiating a lease, first right of refusal, leasing with option to buy, how to give yourself control if your leasing, vetting your landlord before signing a legal document, what to consider if using a consultant to find a location, zoning, parking, and licencing. 

Mark Chase is the President of Restaurant Real Estate Advisors. He specializes in providing site selection and real estate advice to restaurateurs. He works directly with growing brands and provides coaching, consulting and training to first-time restaurateurs. Mark is also the author of How to Open a Restaurant at a Great Location at a Great Price. Today we're here to discuss the ins and outs of leasing VS Buying a space for your restaurant. 

In this episode with Dan Margolis, we discuss why Dan fell in love with the industry, the importance of having a mentor, setting goals, humility, controlling your anger, recognizing your staff, the threat in redefining your brand too often, staying fresh, trusting your managers when transistioning to the role of Director of Operations, what to do when you get complacent, transitioning from DO to CEO, the responsibilites of a CEO, how to turn a struggling restaurant around, leveraging technology, leveraging data, and the importance of being a  mentor to someone else. 

Dan Margolis earned a Bachelors Degree in Hotel and Administration from the University of Nevada-Las Vegas, and an MBA from California Lutheran University. Over the past 11 years, Dan has held the title of Assistant GM, GM, and Director of Operations, for a number of restaurant groups. Today Dan holds serves as of CEO for  Brendan's Irish Pub & Restaurant in Ventura County California.

In this episode with Sandra Arnerich we discuss, how she got her start in the industry, the power of surrounding yourself with the influence of great people, never accepting that your dream is not possible, discipline, getting everyone to believe in your culture, having fun at work, having your team established before your restaurant opens, the challenges Nick and Sandra went through in opening their first restaurant, determination, patience, hope,  the difficulties of having a scratch kitchen, having a common vision, the challenges of having your name tied to the french laundry, and how hard it was to be named the best restaurant in Oregon after just opening. 

Sandra Arnerich sharpened her teeth in some of the industries most well-known restaurants, Thomas Keller's, The French Laundry and Corey Lee's Benu. It was at The French Laundry where Sandra met her future husband Nick Arnerich, (episode 403). In 2013 discussion of opening their own restaurant began to reverberate. Shortly after Renata was born. Today Sandra and her husbands are the owner/operators of two restaurants with the addition of Figlia.

In this episode with Sean McGrath, we'll shine a light on what should be considered when trying to get our products on retail shelves. What are the pros? What are the cons? We'll also be discussing the trends you should be aware and how you can take advantage of these trends. 

Sean McGrath holds a Food Science degree from Virginia Tech, and a Culinary degree from Le Cordon Bleu. Sean managed the Sara Lee Culinary Department for 10 years and then started his own company Chef2Shelf.com after realizing there was a need for fellow chefs, restaurants, and food companies to extend their product lines.

In this episode with Ouita Michel, we discuss how she got into the industry, cooking for people you know and love, the meaning of hospitality, manifesting destiny by letting your intentions be known, visioning your goals, creating a solid business plan, knowing your numbers, being financially stable, the impact of a great mission statement, not being so blinded by the numbers that you lose sight of the mission, Living your mission every day, when its time to call it quits on a concept thats not working, implenting systems, creating opportunity for your team, and openbook managemnt.

Growing up in both Louisiana and Kentucky, Chef Ouita Michel is a graduate of the Culinary Institute of America. Wanting to cook food for those she knew and loved, combined with a desire to be more assessable, Ouita returned to Kentucky where she would start her career as a chef & restaurateur. Today, Ouita, alongside her husband, Chris, is the Chef-Owner of 7 restaurants located in and around Lexington, KY.

In this episode with Gail Hopps-Page, we discuss getting out of your comfort zone, how gail got her start in the restaurant business, being the best you can be in any given moment, building on your experience if you have no formal culinary education, why people burn out in the restaurant industry, identifying key employees, investing in key employees, embracing food values, keeping it simple, not taking short cuts, always moving forward, teaching what you know, replacing yourself, regulations limiting small farmers, subsidies, certain etiquette when sourcing from local farms, and the importance of food culture. 

Gail Hobbs-Page spent 26 years as a professional cook, working in restaurants including Magnolia Grill and the Fearrington House, both in North Carolina, and Hamiltons’ at First & Main, in Charlottesville. Eventually, the restaurant business burned her out. Today Gail is the Owner, Farmer, and Cheesemaker at Carmont Farm located just outside of Charlottesville, NC.

In this episode with James Eling, we discuss the death of facebook for business, discovering your unique selling proposition,  using your USP to create unique experiences/impact, Facebook live, and Facebook ads. 

James Eling is the Founder and Host of Secret Sauce: The Restaurant Marketing Podcast, where they discuss marketing ideas, strategies and tactics with restaurant marketing experts. In addition, James is the founder of Marketing4Restaurants.com where he helps restaurant owners master all things online.

In this episode with Nick Arnerich, we discuss how he got into the industry, creating opportunity for those on your team, discipline, never stop believing, surrounding yourself with people that will encourage you to grow, humility, visioning, planning, learning the culture of a restaurant no matter how good you are, Nick's biggest lessons learned from Thomas Keller, the importance of knowing and breaking down the numbers, challendges of transitioning from a GM to a Direct of Ops, asking questions before jumping to conclusions, the benefits of starting as a pop-up, how to create an "impactful" restaurant, the challenges of running a scatch kitchen, the importance of hanging onto your "core" employees, supporting your community with your restaurant, and advice on openign a restaurnat with a significant other. 

Nick grew up in Portland, Oregon and spent most of his first years at his parent’s restaurant Delevan’s. Over the last 15 years, Nick has worked in some of the most acclaimed restaurants in the country including The French Laundry. Most recently Nick was Director of Operations for the Delfina Restaurant Group in San Francisco. In 2013 Nick relocated to Portland to pursue his dream of owning his own restaurant, and the Renata was born. In addition to the Renata, Nick and his wife, Sandra, also own the Figlia.

In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and "go for it", the importance of finding a mentor, hard work paying off, every role in a restaurant being critical, how being young, inexperienced, and hungry can hinder and help you, how to handle people, not taking a closing restaurant personally if you're a young executive chef, the impact of running a sustainable restaurant, emotional sustainability, knowing when you're wrong, and trusting in your employees.

Born and raised in Oswego, NY, Jeff Deloff,  at 16 Jeff took a job as a dishwasher and has never left the restaurant business.  He enrolled in the Culinary Institute of America in 2005.  After graduating he worked in several restaurants in NY, the most recent as Executive Chef at Bistro 197 in Oswego.  In the fall of 2015, Jeff left for Charlottesville to take the position of Executive Chef at Threepenny Cafe.  Jeff is committed to developing relationships with area producers and to spearheading Threepenny's mission to source locally, sustainably, humanely and healthfully.

In this episode with Seth Worby we discuss what makes Seth an authority on SEO and internet marketing, what SEO is, the 3 core things to focus on when increasing your search ranking, what effects the searchability of your website, what a "keyword" is, using "natural" or "organic" keywords within your website, getting "authoritative" sites to link to you, providing value instead of self-promoting with content on your website, how analytics play into SEO, making data drivin' decisions, the role social media plays on SEO, and the "cirlce of trust".

Backed by a decade of experience in the SEM and SEO fields, Seth Worby founded Champ Internet Solutions in March 2009. A pioneering SEO strategist and web marketer, Seth’s breadth of technical and business knowledge help drive results in terms of SEO, e-commerce, marketing and integrated solutions for Champ’s clients, including many prominent restaurants and bars in Boston, MA