7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis.
"If the only thing separating you from success is effort then you have no excuse."
In this episode with Jed Davis we will discuss:
Early mentors
The lack of appreciation given to staff
Getting to know the people who work for you/with you
The importance of working harder than everyone around you
How to deal with unruly customers
Being successful in a small market
Becoming a person of value
Boot-strapping a new brand/restaurant
Business plans
The importance of having advocates in your community
Adapting to an evolving market
Sourcing product locally
Catering
Delivery
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Charisma
What is your biggest weakness?
Remembering people's names
What's one question you ask or thing you look for during an interview?
What are you looking for? Why do you want to work with us?
What's a current challenge? How are you dealing with it?
Staffing
Share one code of conduct or behavior you teach your team.
Don't ever let anyone outwork you
What is one uncommon standard of service you teach your staff?
Find one way to do something else for every guest that their not expecting
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Thank their employees personally
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Owning a restaurant is an opportunity for many more than three reasons.....
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jed Davis for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT.
See Episode 613 with Horst Schulze to learn about the 24 Standards of Service.
Show notes…
Favorite success quote or mantra:
Empowering each of our managers to make the right decisions and run the business for us.
In this episode with Will McNeil we will discuss:
Building the perfect team to surround you
Staff first; customer right behind it
Will’s time at CIA
Will’s mentors at CIA
The most important steps of good service
The importance of first and last impressions at FOH
Transitioning from Sous Chef to FOH manager
Horst Schulte’s 24 Standards of Service
Smile while delivering discipline
A minimalist approach to aesthetics
Cutting down FOH costs
Importance of a post-service meeting
Partnerships
Learning as much as you can about restaurant tech and how it serves you
Respect for your partners
Partnerships as a marriage
What’s behind a name
Opening a second restaurant is always the hardest
Inward growth
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic
What is your biggest weakness?
To detail-oriented
What's one question you ask or thing you look for during an interview?
Interests outside work/true passion
What's a current challenge? How are you dealing with it?
Kitchen staffing
Share one code of conduct or behavior you teach your team.
Treat everyone on staff as equals
What is one uncommon standard of service you teach your staff?
Greet gusts within 2 minutes
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Will McNeil for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT.
Show notes…
Favorite success quote or mantra:
"If we can find a harder way to do it, we'll do it."
In this episode with Eric Warnstedt we will discuss:
Eric’s first restaurant job in college
Eric’s first impression of the restaurant industry
Opening a restaurant
How NOT TO OPERATE a restaurant
The importance of being in touch with nature
Cookbooks as Eric’s early mentors
Where to find mentors
Role changes when you scale
Business plans
Food needs to have soul and roots
Learning how to lead
The necessary numbers and capital for opening
The harsh realities of opening
You must be SERIOUS about your restaurant and willing to make it YOUR LIFE
Having good relationships with everyone your interact with (vendors)
Partnerships
The decision to open new locations
Make your original location 100% before opening another location
Growing from within
Staying in your lane
Branding
Real BBQ in Vermont
Buying an existing restaurant
The restaurant industry as a whole and what it needs today
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Strong vision
What is your biggest weakness?
Too harsh, too weak
What's one question you ask or thing you look for during an interview?
What do you want to be doing?
What's a current challenge? How are you dealing with it?
Getting to know everybody
Share one code of conduct or behavior you teach your team.
Be open and polite; kindness wins
What is one uncommon standard of service you teach your staff?
Gracious hospitality
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Missing the big picture
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Be nice to each other
Be kind/gracious
Plug in/dig deep
Contact info:
Email: eric@henofthewood.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.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Eric Warnstedt for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT.
Show notes…
Favorite success quote or mantra:
"Don't take yourself too seriously."
In this episode with Michael Kloeti we will discuss:
The family dynamic of a kitchen
Keeping your mind open
Ignorance
Sympathy and empathy
Problem solving
The importance of being part of a team
The importance of being quiet and listening to others
Dealing with unions
Eye-opening experiences
How to motivate people who just work for a paycheck
Know yourself before you try to tell others how to be
The problem with chefs who get angry at staff and thrown tantrums
Controlling your emotions in the workplace
Giving second and third chances
Avoiding debt
Failure is not an option
Learning from failures
Community
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Giving people second chances
What is your biggest weakness?
Giving people third chances
What's one question you ask or thing you look for during an interview?
Personality
What's a current challenge? How are you dealing with it?
Finding qualified staff
Share one code of conduct or behavior you teach your team.
Don't take yourself too seriously
What is one uncommon standard of service you teach your staff?
Hospitality
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Hospitality
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Cell phones
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Kloeti for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood’s social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services.
Show notes…
Favorite success quote or mantra:
"Authenticity is everything."
In this episode with Zeb Stewart we will discuss:
Don't chase the "cool"
Building for yourself
Zeb's eye for design
How a space dictates the flow of space in a restaurant
Forcing organic interactions on your space
Partnerships
First restaurants as learning experiences
Know your lane and stay in it
Managing good mental health
Getting yourself out of the day-to-day work in the restaurant
Your relationship with your customers as an open conversation
Sharing and balancing multiple restaurants
Learning from others every chance you get
Building a healthy community for your team
Starting a restaurant group
Consulting
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Emotionally involved
What is your biggest weakness?
Too emotionally involved
What's one question you ask or thing you look for during an interview?
Trying to connect with the candidate
What's a current challenge? How are you dealing with it?
How to move forward without abandoning in your past projects
Share one code of conduct or behavior you teach your team.
Give everyone a chance, break up with a customer if necessary
What is one uncommon standard of service you teach your staff?
Fight for the clientele, let people know you want them back
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Travel
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Social media
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Zeb Stewart for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights.
Show notes…
Favorite success quote or mantra:
"Make something good and the money will come."
In this episode with Lauren Brie Lynch we will discuss:
How technology can positively impact you as the owner
Knowing your lane and staying in it
Defining roles
The importance of mentoring your younger staff
Stress management
The numbers game for opening
Risk factors
Opening/building pains and how to deal
Theft
Building relationships with your staff
The importance of checklists
Social media
Aesthetic is secondary
The ins and outs of partnerships
Technology in the restaurants
Empower your staff
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Communication
What is your biggest weakness?
"Getting stuck in my own head"
What's one question you ask or thing you look for during an interview?
Do I want to hang out with this person
What's a current challenge? How are you dealing with it?
Remaining open-minded and staying relevant
Share one code of conduct or behavior you teach your team.
Be welcoming
What is one uncommon standard of service you teach your staff?
Asking how the guests is doing
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Other people will come in and do something better
I want to be like the cheers bar that welcomed anybody
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Lauren Brie Lynch for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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 Beejhy Barhany we will discuss:
Beejhy's childhood in escaping Ethiopia
A general history of Ethiopian Jews
The melting pot of Jerusalem when Beejhy arrived there
Beejhy's early influences and mentors
Beejhy's life in the Israeli army
The importance of discipline
The power of momentum, "keep moving"
The importance of learning from other people who are very different from you
The importance of travel
Beejhy's time traveling through South America
Why Beejhy settled in NYC
The MASSIVE importance of community and helping others
Very friendly competition
Choosing a location for your business
The hardships of dealing with contractors
Obtaining permits for your business
Scaling into a more robust liquor and beer selection
The more you do, the better you become at doing
Being true to who you are in life and your business
The importance of being face-to-face with your guests
Importance of training
Advice for venues that want entertainment (live music)
Introducing new and different cuisine to a market
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Determination
What is your biggest weakness?
Perfectionist
What's one question you ask or thing you look for during an interview?
Understanding and aligning with the vision
What's a current challenge? How are you dealing with it?
Need to be more firm with staff
Share one code of conduct or behavior you teach your team.
Honesty, integration into our culture, all about family and providing a wholesome experience
What is one uncommon standard of service you teach your staff?
What you are providing must be something you would want for yourself
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Go to other restaurants and businesses to learn from them and see what you can do better
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Beejhy Barhany for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA.
Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable.
Show notes…
Favorite success quote or mantra:
“Follow your passion. Figure out what you want to do in life and do it.”
In this episode with Steve DeFillippo we discuss:
Julia Child
Learning to cook as a child
The love of serving people and cooking
Passion for people
If you’re not a people person, don’t get into the restaurant industry
Food is important but hospitality matter more
Mentors
Learning how to deal with people
Pay attention (situational awareness)
Learn more from people in other environments
Mindfulness
Never quitting
Do your best, but don’t worry about winning
It’s not about money, its about knowledge
Loving what you do
The history of Davio’s prior to Steve’s acquisition
The importance of culture
The importance of adhering to your own standards
The importance of a to-do list
Knowing when to grow
Can’t have your head in the sand
Self-awareness
Accountability
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs:
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Run every morning
What is your biggest weakness?
Eat too much
What's one question you ask or thing you look for during an interview?
"What do you do to be philanthropic?"
What's a current challenge? How are you dealing with it?
Finding the right people
Share one code of conduct or behavior you teach your team.
Be yourself
What is one uncommon standard of service you teach your staff?
do whatever it takes. Eye contact. Never say no.
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
They don't take care of their people as much as they should.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Cameras
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Steve DeFillippo for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Zaid Ayoub has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020. SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory.
Show notes…
Favorite success quote or mantra:
Make people healthier and happier.
In this episode with Zaid Ayoub, we will discuss:
The similarities between running a tech company and a restaurant
Consistency and freshness
People and culture are the most important aspect of your business no matter the industry
Transparency
The restaurant industry as a grind and the need for time off
Marketing
Keeping the numbers clean and organized
Customer-focused
Learning lessons the hard way
Catering
Food trucks
Be proactive, not reactive
Attracting investors
Scaling
Speed bumps in scaling
Open-concept restaurants
Brand ambassadors
The benefits of constant gentle pressure
How to scale your culture
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Honesty and being a "doer"
What is your biggest weakness?
Move to fast, too trusting
What's one question you ask or thing you look for during an interview?
Personality, humility, friendliness
What's a current challenge? How are you dealing with it?
Maintaining culture while growing
Share one code of conduct or behavior you teach your team.
Transparency, be open
What is one uncommon standard of service you teach your staff?
Be open and generous
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Zaid Ayoub for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Los Angeles native and Cornell University Graduate, Chris Simms, is a third generation restauranteur who has built his company Lazy Dog Restaurants on the philosophy of taking care of people first. Today, there are 30 Lazy Dog Restaurant & Bar locations across California, Nevada, Colorado, Illinois, and Texas with future growth planned for Georgia, Florida, Virginia and more. The company expects to double within 3-4 years. Each Lazy Dog restaurant employs about 200 people, and the restaurants lead the industry with high volumes and the lowest employee turnover.
Show notes…
Favorite success quote or mantra:
"Never settle"
In this episode with Chris Simms, we will discuss:
Making people happy with food and what it means to Chris
The hospitality gene
Going above and beyond
Exceeding expectations
The definition of hospitality
The importance of knowing more than just food and hospitality in your restaurant endeavors
Chris's time with PF Chang's
The importance of keeping your cool in heated situations
Emotional capital
Being humble
People over numbers
The opposite of hospitality
Understanding when to scale
Profitability
Compiling a business plan prior to opening
Maintaining culture as you scale and why it's important
Today's sponsor:
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Emotional intelligence
What is your biggest weakness?
Emotional intelligence
What's one question you ask or thing you look for during an interview?
Look for givers, natural-born, hospitality-driven people
What's a current challenge? How are you dealing with it?
Building 14 restaurants across the country in the next 15 months
Share one code of conduct or behavior you teach your team.
Never settle
What is one uncommon standard of service you teach your staff?
Empowerment, empowering our teammates to take care of our guests
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry.
Compeat has been recommended organically 11 times on the show. Sooo....
Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions.
"The most exhausting thing you can be is inauthentic."
In this episode with Kristi Turner, we will discuss:
Being true to yourself in every stage of your life
A full-on breakdown of how Compeat can help your company
Compeat's interesting history
Kindness in this industry and it's importance
What Compeat customers say about the company
Kristi's history in the industry and her road to becoming CMO of Compeat
Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company
The importance of a wholistic approach to restaurant management software
The importance of consistent integrated systems
The future of the industry as business intelligence
The future of technology and data gathering in our industry
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Kristi Turner for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer.
We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization.
Show notes…
Favorite success quote or mantra:
"Whatever business you're in, you're in the people business."
In this episode with Dan Simpson, we discuss:
Becoming a person of value
Restaurant technology
The value of curiosity
The importance of listening to people
Learning from working for a non-profit
The Art Of The Pivot
Be able to shift at any moment/embrace change
There is no ONE WAY to achieve goals/try different approaches/adapt
Working for brand that you care about
Understanding the "why" before changing direction
Cash calls and when you need them
The benefits of transformative relationships with your staff
Refreshing your brand
The importance of clarity
Don't take short cuts
Dealing with conflict properly
Courage through selflessness
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Positive energy
What is your biggest weakness?
Setting pace
What's one question you ask or thing you look for during an interview?
What is your personal driving purpose? What percentage of that can be applied to your work?
What's a current challenge? How are you dealing with it?
Finding enough great people for our team
Share one code of conduct or behavior you teach your team.
Clarity is bigger and more important than hyperbole
What is one uncommon standard of service you teach your staff?
Celebrating the ingredients, celebrating the farmers
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Dan Simpson for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019.
Show notes…
Favorite success quote or mantra:
"Take a step forward on the business every day."
In this episode with Seven Chan, we discuss:
Meeting mentors early in life
Anyone can be a business person
Lead by example
Thinking bigger/anything is possible
Becoming a millionaire at 18
Using what you know and who you are to be successful
Being business-savy
Marketing
Niche marketing
The importance of not following rules
Create your own vertical
Finding a business partner
Creating win-win deals for yourself
Make being the best at what you do your goal
Food court model
Becoming an ally with bloggers and local media elites in your area
Unique marketing
Secret menus
Franchising
Scaling
Fast-casual sushi-is it a trend?
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Be different
What is your biggest weakness?
Trying to take on too many things at once
What's one question you ask or thing you look for during an interview?
"I need you to believe in us"
What's a current challenge? How are you dealing with it?
"Trying to find good people to add to my team." Trial and error.
Share one code of conduct or behavior you teach your team.
Be the best. It applies to everything.
What is one uncommon standard of service you teach your staff?
If you are unhappy for any reason I will give you a free meal.
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Don't focus on the business side. Be different.
What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
Social media
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Take steps forward every day
Plan for every possible scenario
Do something you love doing otherwise you won't be able to do it for a long time
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Seven Chan for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Husband and wife, Sara and Paul "Buff" Burden, had a dream of one day opening a burger joint that had an emphasis on local, natural, and sustainable ingredients. Paul, originating from the UK, and Sara, a native to Houston, knew Texas was the place to pull it off. So, they packed up and moved south to Sara's hometown. In March of 2015, BuffBurger, a gourmet fast-casual burger restaurant, was born. Almost 4 years later they've scaled the concept to 3 locations.
Show notes…
Favorite success quote or mantra:
Balls to the wall. Just keep going.
In this episode with Sara and Paul Burden, we discuss:
Opening a restaurant with minimal experience
Switching from ski instructors to restauranteurs
Finding mentors no matter where you are or what you're doing
"Just try it."
Making an impressive, professional business plan to secure funds
Systems/processes
What next after securing funding? Finding real estate!
The importance of customer service
Make sure customers are happy and given the best possible ingredients
Chaotic restaurant openings and how to navigate them
A need for control and an obsession with quality
Importance of making ALL of your food in the same kitchen
Utilizing a commissary
Stumbling early-on
Getting ahead of yourself and signing too many leases while attempting to scale!
Knowing when to take the shot or hold back
Opening a new location without enough staff
Charging what the product is worth
Work/life balance
Friendly competition SHOULD BE FRIENDLY!
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Sara: Serving people how you like to be served makes it easier
Paul: Quality
What is your biggest weakness?
Sara: Sometimes too careful with money
Paul: Growing too fast
What's one question you ask or thing you look for during an interview?
Grit
What's a current challenge? How are you dealing with it?
Cash flow
Share one code of conduct or behavior you teach your team.
BOH: How the food looks when delivered to the table. FOH: Be nice, kind, and constantly check on people
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
It's hard to be critical of anyone in this industry
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Cameras
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Sara and Paul Burden for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
If you didn't listen to that episode, let me catch you up...
Hailing from a small German town, Horst Schulze knew from a young age that he wanted to work in the hotel industry. So he got his start, like most of us do, as a dishwasher. From the bottom rung, he climbed his way to the top, traveling the world while working in 5-star hotels along the way. In 1983 he co-founded the Ritz Carlton and set the standards for the service industry going forward.
It's standard that we're going to dive into, specifically the 24 standards of service The Ritz Carlton Teaches its staff.
This is one you surely won't want to miss!
Show notes…
Favorite success quote or mantra:
“Whatever it is you want to do in life… Do it with excellence.”
In this episode with Horst Schulze, we discuss the 24 standards of service:
Before we dive into the 24 standards of service Why is repetition so important:
repetition becomes habit
Identify what makes your organization excellent and repeat it
Customer expectations must be known to everyone on staff
The 24 Standards of Service:
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Horst Schulze for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Raised in NH, Jonathan Horowitz attended Rice University then South Texas School of Law. After graduation Horowitz spent 5 years practicing law before joining Lasco Enterprises in 2005 as Vice President of Marketing and Communication and later as their Chief Brand Officer. As a partner Horowitz helped oversee the growth of the business for 10 years, to more than 15 locations and 600+ employees. Today Horowitz serves as CEO for Legacy Restaurants group which consist of The Original Ninfa's on Navigation and 3 Antone's Famous Po' Boys locations.
Show notes…
Favorite success quote or mantra:
"Treat people well and they will treat you well."
In today's episode with Jonathan Horowitz, we discuss:
Treat EVERYONE WELL, not just your customers
Important to be perceived as someone who is easy to work with
Self-awareness is key
Switching dreams/plans early in life
Opportunities from cold call emails
Getting into the industry
Admitting when you need help
Scaling a small restaurant
Creating a concept that is welcoming to ALL kinds of people
Strength-based leadership
Leveraging your story for marketing
The importance of getting people to walk through your door
Relationship marketing
Growing your business through growing your brand
Avoiding isolation
Consistency
Even if things are good they can always be better
Collectively deciding what is better in terms of operations, don't adjust without discussion
Make your staff feel involved and invested
Simplicity is key
Seeking advice from other restauranteurs in your community, don't live in a bubble, avoid isolation
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Empathy
What is your biggest weakness?
Procrastination
What's one question you ask or thing you look for during an interview?
What would your previous subordinates or direct-reports say about you? How have you developed people?
What's a current challenge? How are you dealing with it?
Labor market. Cast a broader net.
Share one code of conduct or behavior you teach your team.
Be honest
What is one uncommon standard of service you teach your staff?
Contribute to your community at all times
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jonathan Horowitz for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Adam Barnosky is a member of the Ruberto, Israel & Weiner law firm based in Boston, Massachusetts. His practice is concentrated in the representation of real estate developers, restaurateurs, commercial landlords/tenants, cannabis operators/developers and hospitality industry clients in New England.
Joining me to ask questions and get the most out of this conversation is Andrew Wilkinson, founder and operator of Pizza Llama, a mobile wood fire pizza oven serving north eastern Maryland for the past 4 years.
Show Notes
Favorite Success Quote or Mantra:
Adam: The people who make it look easiest are the ones working the hardest. Work hard, plan, and follow through.
Andrew: Drop the (metaphorical) rope. Use it to get yourself up and drop it down for the next person behind you.
In this episode with Adam Barnosky, we will discuss:
Letters of intent/leasing
Commercial real estate focused on the hospitality industry
The Boston scene's real estate/hospitality expansion
Too many restaurants are opening - what do we do about it?
Hospitality fees for back-of-the-house
Lease vs. Letter of Intent (LOI)
Zoning
Licensing
Exit strategies
FAQs for leasing and restaurant real estate
Andrew's story building Pizza Llama
Going from making pizza for free to starting a pizza business
Slow and steady scaling
The need to scale back
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn moreat revelsystems.com/unstoppable.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Adam Barnosky and Andrew Wilkinson for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Bien Tran attended Duke School of Law and started his career at Fulbright & Jaworski LLP as a litigation lawyer and operated his own law office prior to joining Bush & Ramirez L.L.C.
In 2012 Bien decided to take a stab at the world of hospitality with Hughes Hangar, a bar and event space. Hughes Hangar was followed by The De Gaulle, and Bien's most recent project Chapman and Kirby.
In addition, Bien has been active in the political landscape for over a decade. Bien has also been active in the business community with the belief that we've all been given great opportunity, and we have an obligation to pay it forward by creating opportunity for the next generation.
Show notes…
Favorite success quote or mantra:
"I don't have to do anything today except be grateful for what I have." It puts everything else into perspective.
In this episode with Bien Tran, we discuss:
Putting your responsibilities into perspective
Bien's escape from Vietnam at the close of the war
Learning to acclimate to a new country/culture
Gratitude
Being mindful that there are always people worse-off than you are
Planning your life from a very early age
Envisioning what your end goal is and planning/taking the proper steps to achieve that
Bien's strong desire to help people and enact change
Balancing law and hospitality
Investing in a restaurant/restaurateur
Legal documents shouldn't be your only safety net; get involved with trustworthy, decent people
Money is only a small portion of what you're looking for when finding a business partner
The importance of creating a unique atmosphere
Opening a corporate event space
Being happy/avoiding stress
Recognize what is important and give back
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being creative
What is your biggest weakness?
Inability to disconnect, need more time to recharge the batteries
What's one question you ask or thing you look for during an interview?
Give them a tour of the space and ask what they would change about it
What's a current challenge? How are you dealing with it?
"Early on I didn't thank the staff enough after a stressful shift." Constantly remind yourself to show gratitude to your staff
Share one code of conduct or behavior you teach your team.
Make the guests feel comfortable
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Lack of creativity, being too similar to every other restaurant
What's one piece of technology you've adopted within your four walls and how has it influenced operations?
video cameras
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
The most important currency in life is compassion
Love is a one way street; love people for who they are not for whether they love you back
Stop worrying so much about yourself; take care of yourself but be less ego-centric
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Bien Tran for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Jim: Gratitude is the greatest of all virtues and is the cornerstone of all others.
Kelli: Everyone you meet is fighting a battle you know nothing about so be kind always.
In this episode with Jim and Kelli Laube we discuss:
Emotional intelligence
Being mindful
Treating guests like they matter always
Making guests lives better through hospitality/service
Being thankful/grateful
Always try to grow
RestaurantOwner.com's resources and values
Inventory control
The importance of leadership and culture
The importance of knowing how to operate ALL aspect of you business from serving up through management
Hospitality can turn a bad experience into a good experience
Human beings as emotional beings
Hospitality MUST expand to your servers
Leave guests happier than how they arrived
The importance of repeat business
Hospitality as an infinite, free resource and how YOU MUST utilize it
Hospitality causes your restaurant to stand out
The "hospitality gene"
Hiring the right people
How to work hospitality into your staff and members of leadership
YOU MUST show that you care about your staff on a one-on-one level
The importance of pre-meal/pre-shift
SMILE!!!
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jim Laube and Kelli Laube for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Always an entrepreneur at heart, Aaron Lyons was raised in Austin, TX and is a graduate University of Texas where he obtained his MBA with a focus on entrepreneurship and marketing. In 2014 after 2 years of searching for a location and investors, Lyons opened Dish Society in Houston, TX. 5 years later Lyons and his team have scaled the concept to a total of 5 location in and around Houston. Lyons attributes his success to the focus put on purchasing from local farmers and purveyors and the people he has surrounded himself with.
Show notes…
Favorite success quote or mantra:
Everyone has a plan until they get punched in the mouth.
What you allow in your presence is your standard.
In this episode with Aaron Lyons, we discuss:
Creating a concept that was scalable
Creating a $30 experience on $15
Attention to detail
Executive presence
The importance of self-awareness
BE OPEN-MINDED
The importance of education
Make steps toward your goal WITH INTENTION
Education vs. experience
Securing capital
Bluffing to get capital
Believing in yourself
Passion and body language
Do MORE RESEARCH before opening your restaurant
Accepting the need to compromise
Do you need a publicist?
Your culture is a reflection of you
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Naturally aware if what guests want
What is your biggest weakness?
Impatience
What's one question you ask or thing you look for during an interview?
A natural inclination toward hospitality and guest-focused thinking
What's a current challenge? How are you dealing with it?
Hiring really solid people and having enough staff to accommodate growth
Share one code of conduct or behavior you teach your team.
Always asking "what are we tolerating and why?"
What is one uncommon standard of service you teach your staff?
Exceptional experiences
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Chase your dreams
Surround yourself with people who will make you better
Don't be a dick, be vulnerable, don't act like you know everything.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Aaron Lyons for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Dee Lincoln, a.k.a. the “Queen of Steaks,” is recognized as a female powerhouse in the male-dominated steakhouse business. Born on the Fourth of July and raised in New Orleans, Lincoln's humble entrance into the restaurant industry can be traced back to a single Del Frisco’s Steakhouse in her hometown. In the early 80's The Del Frisco's brand made its way to Dallas, which is how Dee found her way to Texas.
Fast forward 30 years in the steak business and the Dee Lincoln Brand was born. Today the Dee Lincoln Brand includes a Dee Lincoln's Tasting Room & Bubble Bar at the Dallas Cowboys AT&T Stadium, Dee Lincoln Private Events in Uptown Dallas, and her most recent project, Dee Lincoln Prime, located at the Star in Frisco.
Dee has garnered local, regional and national recognition for her many achievements, including the coveted Restaurants and Institutions’ Ivy Award, the winner of which is selected by restaurant industry peers across the country.
Among others, Lincoln also has earned The Texas Restaurant Association’s Restaurateur of the Year Award; Savor Dallas's Spirit Award; Dallas Business Journal’s Top Women in Business Award; Northwood University’s Distinguished Women Award; and Nation’s Restaurant News's Fine Dining Award.
Show notes…
Favorite success quote or mantra:
"Life is for living"
In this episode with Dee Lincoln we discuss:
Mentors
Finding the right business partner
Overcoming personal tragedy and moving on in the industry
Opening issues and how to resolve them
Quirky marketing and how it helps you
Owners/operators need to be within the four walls
The importance of touching each table
Make one location the best it can be before you create a second
Branding
Guest should want to come to you for YOU, not just your food
Understanding leadership
Understanding the importance of being in your own restaurant daily
Scaling
Franchising
Going public
If you're not happy, walk away
Becoming an asset
The importance of knowing your numbers
Accountability
Do one thing great!!!
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
People
What is your biggest weakness?
Care too much
What's one question you ask or thing you look for during an interview?
What are people's immediate goal? Attitude and will over experience.
What's a current challenge? How are you dealing with it?
Staffing
Share one code of conduct or behavior you teach your team.
First name, understanding what they love, like and dislike
What is one uncommon standard of service you teach your staff?
Be kind
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Dee Lincoln for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chris Hill is an author, speaker, and podcaster with a background in marketing and business strategy. After a quarter-life crisis, Hill decided to take a leap of faith into the world of restaurants. Today Hill primarily consults in the restaurant industry on leadership, company culture and menu development, as well as speaking to various industry organizations including Fortune 500 brands like Texas Roadhouse, National Restaurant Association, ACF, TEDx and to various culinary schools including Johnson & Wales and Miami Culinary Institute
Show notes…
Favorite success quote or mantra:
You can either make excuses or make it happen. You CAN NOT do both.
In this episode with Chris Hill, we discuss:
The challenges that come with building a high-performing team.
Interweaving your core values into your brand so that you attract onto yourself team members who share similar core values.
Knowing what your employees want and giving it to them. Treating your employees with the same hospitality you treat your guest.
Giving up equity in the business to attract onto yourself top talent.
Being clear with vision and roles so partnerships work.
How to retain great staff once you have them.
The role transparency plays in retaining employees.
The role empathy plays in retaining staff.
How getting your team more involved into the decision making process helps with staff retention.
Using expectations accountability, standards, and polices to maintain a high quality team.
Why you don't necessary want all "A players".
Using feedback mechanisms in your business to maintain a high level of culture.
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chris Hill for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to 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 Houston, TX, Thomas Nguyen completed his law degree at the University of Texas at Austin and started his career as a litigation attorney. Dissatisfied with the path he was on, he left his legal career behind to pursue his passion in business and marketing.
In 2009, Nguyen Co-Founded Peli Peli, a fine-dining restaurant specializing in South African comfort food. In October of 2016 Nguyen Co-Founded Peli Peli Kitchen a fast-casual version of the original concept. To date, the restaurant group operates 5 total locations, 3 Peli Peli locations, and 2 Peli Peli kitchen locations.
Show notes…
Favorite success quote or mantra:
"You can't be good at something unless you are truly passionate about it."
In this episode with Thomas Nguyen we discuss:
The passion for providing something for your community
The best ways to keep yourself motivated in the industry
Sacrifice
Impacting your community
Finding your lane
The importance of getting pleasure from what you do
Starting life over
The value of experimentation
Marketing!!!
Whatever you represent, you must be able to back it up
South African cuisine
Introducing a market that doesn't exist
Making a guest's day better by coming to your establishment
Realizing when you're burnt out
Guerilla marketing
Branding!!!
Building a trusting relationship with your guests
People what to know who's driving your engine: it's YOU!
"Restaurant Startup"
Putting your restaurant on television
Adapt to your market OR change the market
The difficulty of navigating new social media platforms
How to tell a story with your social media posts
Don't just say your food is good; present what you are about and what your values are
The power of collaboration and helping other restauranteurs
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Passion
What is your biggest weakness?
Prioritizing time
What's one question you ask or thing you look for during an interview?
Pick something you like and sell it to me
What's a current challenge? How are you dealing with it?
Understanding the importance of building proper systems
Share one code of conduct or behavior you teach your team.
Always have a positive attitude
What is one uncommon standard of service you teach your staff?
We want our staff to be stars. Guests should come back not only for the food but for the staff as well.
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Understand your responsibility to give back to the world
Find your passion, no one will be able to outwork you
Spend time with the people that mean the most to you
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Thomas Nguyen for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Calvin Nguyen has always had a mind for business, management, and marketing. His first experience in the restaurant industry was a two-year stint managing the restaurant Zhabuki. In 2015 Calvin open OMG Tacos. By 2018 they scaled OMG Tacos to 3 locations, and they have opened two additional concept , Chubby Tuna and Sweet Dayze. Needless to say 5 restaurants opened in less the 4 years...yeah, you've got my attention.
Show notes…
Favorite success quote or mantra:
"Control what you can; let go of what you can't."
In this episode with Calvin Nguyen we discuss:
Starting from scratch
Not knowing what you want to do when you're younger
Creating your own opportunities
The importance of mentors
How to strategize inventory and ordering
Realizing when to step down
Pulling off "the impossible"
Staring out in the restaurant industry not know ANYTHING about how to open
Asking for help from mentors
Opening with very little experience in the industry: trial and error.
Learning how to scale
The science and art of cooking
Promoting from within
Figuring out what makes you stand out
Trusting your managers
Opening near a university as a great idea
Finding your lane and sticking to it
The decision to close a restaurant
Always find someone who works harder than you and get to know them
Use social media to engage your guests
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Getting things done fast
What is your biggest weakness?
Don't sleep enough
What's one question you ask or thing you look for during an interview?
What's something new you can bring to the processes
What's a current challenge? How are you dealing with it?
Currently opening a new restaurant with a full bar.
Share one code of conduct or behavior you teach your team.
Zero-waste policy
What is one uncommon standard of service you teach your staff?
We are more laid back
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Be adaptable
Overcome your pride; be teachable; be a goos student
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Calvin Nguyen for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Dallas, Texas native Jeffrey Yarbrough has never been a great student but from a young age he's always been able to hustle as an entrepreneur. His mother, seeing his creativity and entrepreneurial spirit, connected him with a job in New York in marketing. It was there that he fell in love with networking and paying attention to the social scene. In 1990 Yarbrough headed back to Texas to try his hand as a restaurateur and has never looked back. To date Yarbrough runs bars, restaurants, a PR and media company, and now has a thriving restaurant real estate business operating under the bigInk brand.
Show notes…
Favorite success quote or mantra:
"Let's get shit done; G.S.D."
In this episode with Jeffrey Yarbrough we discuss:
An early on desire to sell
Money gives you freedom
Avoiding debt
The different ways to learn/nontraditional education
Emotional intelligence
Public school system
How to sell
Networking
Being able to adjust
Coming to the market ahead of the curve
Finding the right business partner
Discussing how a partnership will dissolve in the "honeymoon phase"
The importance of being transparent
Guerilla marketing
DON'T LET FAILURE FREEZE YOU!!!
The importance of finding a reputable real estate broker
Don't be afraid of failure
Finding out where your needed/wanted
Do your homework before you come to a market
Being cautious
Passion
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Networking
What is your biggest weakness?
Not saying no fast enough
What's one question you ask or thing you look for during an interview?
Tell me stories vs. give me answers
What's a current challenge? How are you dealing with it?
Getting tasks done with very little support and not enough capital
Share one code of conduct or behavior you teach your team.
No lying, no stealing. Period.
What is one uncommon standard of service you teach your staff?
If you know something is not going to pair well with a dish, give them something that WILL pair well.
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Signing with an exclusive real estate broker.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
iPhone
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Trust in God (know there is a higher power looking after you)
Work hard (it still counts)
Having a group of like-minded entrepreneurs that you can ask any question and not be judged
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jeffrey Yarbrough for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chris Dahlander is a graduate of Texas Tech University with a degree in Advertising. Previous to starting Snappy Salads, Dahlander served 4 year as a project manager for the Forbes Group and 8 years as the Director of Marketing for Romano’s Macaroni Grill. In 2006 Dahlander opened Snappy Salads with the mission to make the world healthier than the way he found it. 13 years later Snappy Salads has scaled to 17 locations and growing throughout Austin, Houston, Dallas, and Fort Worth.
Show notes…
Favorite success quote or mantra:
Sacrifice and persistence are the only two items that you need for success
In today's episode with Chris Dahlander, we will discuss:
Sacrifice and persistence as the only two necessary items required for success in any category of life
The importance of family
Leaving any place as HEALTHIER than the way you found it
Operational excellence
Consistency
Hire slow/fire fast
The importance of volunteering
Trademarking your brand and ideas
The legal side of restaurant/concept development
The importance of learning what NOT to do
Balancing SOUL and PROFIT
Seeing the absence of a concept and building it
Appreciating sponsors!
Doing what's RIGHT, not what's easy
Knowing when to give up
self-regulations
Being more environmentally-conscious in the restaurant industry
Scaling
Getting game-changers and leaders in your organization
Reflection
Today's sponsor:
Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Leadership
What is your biggest weakness?
Being too humble
What's one question you ask or thing you look for during an interview?
Leadership
What's a current challenge? How are you dealing with it?
Staffing. Promote what we do well and how we treat our team members.
Share one code of conduct or behavior you teach your team.
One rule: do the right thing sincerely and automatically regardless of the situation
What is one uncommon standard of service you teach your staff?
Make the guests' dining experience so great that they want to return tomorrow
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chris Dahlander for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Dallas native and Graduate of El Centro College, Chad Houser has over 20 years of experience in hospitality. After 17 years as a chef, Chad sold his partnership of Parigi Restaurant to devote his full attention to Café Momentum in 2012. Café Momentum is a Dallas-based restaurant and culinary training facility, that transforms young people’s lives by providing a positive environment in which at-risk youth who have spent time in juvenile facilities receive intensive mentoring, culinary, job and life-skill training enabling them to achieve their full potential.
Show notes…
Favorite success quote or mantra:
People that actually solve problems very rarely complain about them.
In this episode with Chad Houser, we discuss:
Problem solving
You are the only person who can make your life better
Time management
Fulfilling obligations
The importance of mentors
The NECESSITY of setting tangible goals
Making mistakes and learning from them
The importance of patience
Finding a good partnership
Realizing when an aspect of your company is not garnering the return it should be
There are NO SHORTCUTS!
Surrounding yourself with people that are greater than or equal to yourself
The immense importance of GIVING BACK
Food should be about camaraderie rather than making money
Racial prejudice
Subverting expectations
Working a non-profit
Rising to expectations
Team work
Scaling
Not taking things for granted
Exploring and accepting your own flaws
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Perseverance
What is your biggest weakness?
Sour Patch Kids
What's one question you ask or thing you look for during an interview?
If a staff member came in and was high, what would you do?
What's a current challenge? How are you dealing with it?
Time management. Your time spent must be on YOUR time.
Share one code of conduct or behavior you teach your team.
Integrity
What is one uncommon standard of service you teach your staff?
Emotional intelligence.
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Despite all of its flaws the world is beautiful
Embrace that we are all different
Our goal in life should be to leave this world a better place than we found it
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chad Houser for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Nikky grew up in Bangkok, Thailand and ventured to Dallas, Texas. She received her Bachelors in Business Administration majoring in Entrepreneur Studies and Marketing from Babson College, in Wellesley, Massachusetts. She continued her studies at El Centro College Culinary School in Dallas, Texas. Since opening Asian Mint in 2004, Phinyawatan has received countless awards and accolades. Over the past 15 years Asian Mint has scaled to three locations within Dallas. In 2018, Nikky took a crack at the fast-casual world with Enjoy Mint, where they serve fast, fresh, Thai Bowls.
Show notes…
Favorite success quote or mantra:
Just go out and do it
In this episode with Nikky Phinyawatana, we discuss:
Studying entrepreneurship
Studying at Babson College
Nikky's mentors
Learning from observing
Nikky's upbringing and how it influenced her entrepreneur mentality
Her father as a mentor
The importance of having a clear vision and a solid business plan
Teach by showing not telling
Failures and overcoming them
The importance of getting legal paperwork correct prior to opening
Doing it yourself
Educating your guests/fans
You must be authentic
Have a marketing plan
Social media marketing
Kiosk ordering in fast casual
You must be able to showcase what you sell
Live and breathe your culture to pass it on to your staff
Today's sponsor:
Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Humbling, grateful, authentic
What is your biggest weakness?
Move to fast sometimes
What's one question you ask or thing you look for during an interview?
Passion
What's a current challenge? How are you dealing with it?
Keeping people motivated all the time. Stay motivated.
Share one code of conduct or behavior you teach your team?
Inspire yourself and others
What is one uncommon standard of service you teach your staff?
Do your best with the best intentions
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Nikky Phinyawatana for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts.
It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl and Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public.
Show notes…
Favorite success quote or mantra:
Create remarkable memories.
In this episode with Kyle Noonan, we discuss:
Creating the perfect mission statement
Minimize your mission statement, keep it short and sweet
Make your guests dining experience about good memories
Find a partner who compliments you
Invest in training the right people
Teach the "why" in addition to the "what"
Teach your team members everything about your history and intentions
Save, save, save in order to gain opening money
Never get comfortable, always look for places to save money
Finding a location
If your idea is good and you have the right talent you can make a startup happen
Stamina is key in completing a project
Budgeting
Have a good, clear vision for the FUTURE; don't just rely on your resume
Concept first, location to suit
Learn to say no to opportunities that aren't in line with what you are trying to do
Honesty is key!
The restaurant industry will beat humility in you and it's a good thing
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
I think big, not afraid to take "moon shots"
What is your biggest weakness?
Same as strength
What's one question you ask or thing you look for during an interview?
Hospitality, positive energy
What's a current challenge? How are you dealing with it?
Saying no to projects
Share one code of conduct or behavior you teach your team.
Take care of others first
What is one uncommon standard of service you teach your staff?
to create remarkable memories
What's one book we must read to become a better person or restaurant owner?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.
Show notes…
Favorite success quote or mantra:
Dreams don't work unless you do.
In this episode with Kyle Hilla, we will discuss:
Doing the work!
Bartending industry
Influences in the industry
Passion in staff translates to passion in your guests
The "proper way" to be angry and how to prove a point
The importance of energy and sociability
The importance of the "slow period" in a restaurant
People are at their best with at least some stress
Keep the customer's perspective in mind
Chaos as a motivator
Managing liquor costs
Don't ever stop learning
Observing experts is the best way to learn from them
Don't have a confusing menu
Be "on brand" but maintain effective communication in the menu
Capitalizing on a happy hour
The point of happy hour is to get butts in seats
Creating loyalty
Ego in the industry
Hospitality as a way of life
Today's sponsor:
Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Adaptability. Avoid complacency and stay hungry.
What is your biggest weakness?
An eagerness to always be right. A tendency to keep things black and white.
What's one question you ask or thing you look for during an interview?
Past jobs and how they talk about them. Bad experiences and how they reflect on them.
People's phone screen (how they take care of their belongings)
What's a current challenge? How are you dealing with it?
People entering the industry just for money, not for their passion for hospitality.
Share one code of conduct or behavior you teach your team.
Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working.
What is one uncommon standard of service you teach your staff?
Shaking the hand of the guest before you drop the check.
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Dehydrators; control your waste.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Train your replacement. Mentor someone.
Hospitality isn't an industry; it is a way of life.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Kyle Hilla for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel.
Show notes…
Favorite success quote or mantra:
Dreams don't work unless you do.
In this episode with Kyle Hilla, we will discuss:
Doing the work!
Bartending industry
Influences in the industry
Passion in staff translates to passion in your guests
The "proper way" to be angry and how to prove a point
The importance of energy and sociability
The importance of the "slow period" in a restaurant
People are at their best with at least some stress
Keep the customer's perspective in mind
Chaos as a motivator
Managing liquor costs
Don't ever stop learning
Observing experts is the best way to learn from them
A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area.
Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures.
Show notes…
Favorite success quote or mantra:
Never, never, never, never, never.....give up!
In this episode with Chef Sharon Van Meter, we discuss:
Relentlessness.
Chef Van Meter's beginnings and how she learned to cook.
The pros and cons of fearlessness.
Being the only woman in a male-dominated school/profession.
Don't let your fears interrupt your success.
Tackling obstacles one by one.
Letting fear and discomfort motivate you.
Kicking back and listening to others before you give your opinion.
The best leaders create the best organizations and surround themselves with the best people.
All power does not begin and end with one person.
Territorializing your kitchen.
Letting your individual team members grow.
Work/life balance.
The importance of family.
The generations that come after you and how to judge them.
Being more lenient and understanding of your younger team members.
Diversifying your interests.
Concentrate less on people's faults.
The importance of making everyone around you feel their best.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
I'm fearless
What is your biggest weakness?
I'm fearless
What's one question you ask or thing you look for during an interview?
Loyalty
What's a current challenge? How are you dealing with it?
Not enough time in the day
Share one code of conduct or behavior you teach your team.
Always put the customer first
What is one uncommon standard of service you teach your staff?
Treat this business like it's yours and it will be one day
What's one book we must read to become a better person or restaurant owner?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not consistent enough
Training based on consistency
What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
My iPhone is my office now
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
One thing: we need to be better, kinder, more loving people.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Sharon Van Meter for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant.
Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth’s Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur.
Show notes…
Favorite success quote or mantra:
Seek perfection. Accept excellence.
In this episode with Roger Kaplan, we discuss:
Growing up in a food-conscious household.
What we do and do not learn in culinary school.
The value of education vs. experience.
The importance of the desire to learn.
Everyone you meet could teach you something.
The importance of learning.
Your sphere of influence.
You must know everything about your craft.
You need mentors in your life and career.
Create a successful and impactful culture.
Create a narrow, focused vision.
Vision statements.
You must provide the tools for success in order to breed success.
Passion for people.
The restaurant industry as the best industry.
Today's sponsor:
Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Relentless pursuit of success.
What is your biggest weakness?
I assimilate information too quickly.
What's one question you ask or thing you look for during an interview?
Can do, will do attitude. Can you fit in? Are you willing to improve?
What's a current challenge? How are you dealing with it?
Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over.
Share one code of conduct or behavior you teach your team.
Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was.
What is one uncommon standard of service you teach your staff?
Every person that walks into your establishment needs to be happier when they leave.
What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
They don't invest in education and development.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Data inventory technology. Star Chefs.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Embrace your family. Embrace your friends. Be successful.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Roger Kaplan for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX.
Show notes…
Favorite success quote or mantra:
"Make it nice, or make it twice."
"The Chef is always right."
In this episode with Scott Gottlich, we discuss:
Surrounding yourself with the best to become even better.
Giving your services for free, in order to create opportunity for yourself. You got to give before you get.
How to teach unwavering standards.
Having a zero tolerance policy for overworking your staff.
Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create.
If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges.
The challenges of opening a chef driven concept.
Never making an emotionally charged decision.
The significance of simplifying and doing one thing really well.
What a Private Placement Memorandum (PPM) is.
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic.
What is your biggest weakness?
Procrastination.
What's one question you ask or thing you look for during an interview?
Look to see if they're excited about the opportunity; it can't just be a job.
What's a current challenge? How are you dealing with it?
staffing
Share one code of conduct or behavior you teach your team.
Integrity.
What is one uncommon standard of service you teach your staff?
Make it personal.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
Lessons of Excellence
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Pay attention to the details.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Excel
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Scott Gottlich for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
After a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen’s Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community.
Show notes…
Favorite success quote or mantra:
"Have fun. Do what you do."
"Surround yourself with great people. It makes life a lot easier."
In this episode with Jack Gilmore and Tom Kamm, we discuss:
How Jack and Tom got their start in the restaurant industry.
The simple power looking someone in the eye and smiling has.
What passion is; giving a shit.
Going into new situations with the intention to learn.
Leveraging a servers logs.
Being willing to learn from you mistakes.
Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?"
How Jack Groomed his son for a successful career.
How you cannot be successful in this industry, unless you have support from your family.
Why who you know is more powerful than a solid business plan.
The importance of having key players on your team early on and how Jack and Tom got their key players.
Why integrity is so important. Do what you say. Say what you do.
Checking your ego at the door.
Trusting the people you've surrounded yourself with to make the right decision.
Growing your people before growing your physical locations.
Jack and Tom's strategy for growth, specifically when determining locations.
The role systems have with scaling.
How to motivate your team without being aggressive.
How good training influences motivation.
Today's sponsor:
Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Passion.
What is your biggest weakness?
Jack: Organization.
Tom: Saying no.
What's one question you ask or thing you look for during an interview
Likability
Share one code of conduct or behavior you teach your team.
Be a team player.
What is one uncommon standard of service you teach your staff?
If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
They don't listen to their guest.
They don't eat in their own restaurants.
Make it easy to take guest money.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
a restaurant management system that is hooked into your reservation system. They use Restaurant Connect.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Surround yourself with great people.
Be humble.
Stick with what sticks.
Leave the community better than when you entered it.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jack Gilmore & Tom Kamm for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house.
Show notes…
Favorite success quote or mantra:
"You miss 100% of the shots you don't take."
-Wayne Gretzky
In this episode with Eric Silverstein, we discuss:
Why Silverstein left his life of as a lawyer to open a food truck.
What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time.
How his experience studying law taught him discipline.
How to develop discipline.
Why he chose the route of opening a food truck.
How he believes the food truck model is broke.
Asking for those your respect and admire for help.
How growth comes from creating opportunity for people.
How owners can get in trouble trying to wear too many hats.
As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement.
Knowing your target market and giving the people what they want.
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Hard Work.
What is your biggest weakness?
Incredibly emotional about his business.
What's one question you ask or thing you look for during an interview?
Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?"
What's a current challenge? How are you dealing with it?
Minimize day to day task so he focus more no workin on this business.
Share one code of conduct or behavior you teach your team.
Be ready. Be fucking prepared.
What is one uncommon standard of service you teach your staff?
Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Eric Silverstein for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual.
Show notes…
Favorite success quote or mantra:
"Your future depends on many things, but mostly you."
In this episode with Mark Buley, we discuss:
Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way.
Why successful people in hospitality often did very poorly in school.
The benefits from culinary school.
Why you need to take risks before you're ready; you'll never be ready.
Coming together with a common goal and vision.
Keeping calm, cool, and setting the example for your team.
Showing your team how much you care for them with your actions.
Surrounding yourself with people who make up for your shortcomings.
How the team for the Odd Duck came together.
Working things like non-compete clauses into your partnership agreement.
How to keep your team driven and motivated.
How to approach someone in a non threatening way if you believe that are under motivated or underperforming.
How to transition from focusing on one location to two locations.
How important it is to have someone on your team on the pulse of your finances.
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Curiosity
What is your biggest weakness?
Attention span.
What's one question you ask or thing you look for during an interview?
Find out if they're are a team player or not.
What's a current challenge? How are you dealing with it?
Finding way to keep his team motived and focused on the vision.
Share one code of conduct or behavior you teach your team.
Always help the dishwasher.
What is one uncommon standard of service you teach your staff?
Service extends beyond the guests and to your team.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Food and hospitality are always improved by care from the source.
All great restaurants are a product of their place and time. Embrace it.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mark Buley for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer.
the founder of the project and a veteran of both the United States Marine Corps and Austin’s respected craft brewing scene
As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company.
Show notes…
Favorite success quote or mantra:
"Push through it."
In this episode with Jake Maddux, we discuss:
How Jake discovered his passion for beer.
The importance of consistency and discipline and how to maintain a culture of consistency and discipline.
Having core values and higher purposes underlying your company to attract onto yourself top talent.
The impact of knowing someone believes in you.
Giving your employees the room to grow on your dollar and time.
Why it is important to differentiate yourself.
What approach to take when networking.
Why Maddux chose to focus on on-site consumption.
Caring about the right things; quality.
Using pop-ups to create a culture and brand.
Being a part of the solution.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Stubbornness
What is your biggest weakness?
Pride.
What's one question you ask or thing you look for during an interview?
Enthusiasm.
What's a current challenge? How are you dealing with it?
Controlling labor. He's controlling his labor expense with budgets.
Share one code of conduct or behavior you teach your team.
Respect for yourself and others.
What is one uncommon standard of service you teach your staff?
Predictive hospitality.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jake Maddux for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from San Antonio and graduate of St. Mary’s University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week. His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections.
Show notes…
Favorite success quote or mantra:
Every day is a new day.
In this episode with Ryan Salts, we discuss:
How powerful taking an interest in others can be.
Once you've gained an idea of who is who, helping people connect.
What attracted Ryan to entrepreneurism.
How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation.
How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers.
What most food entrepreneurs miss when they're opening their food business.
Communicating with the regulatory entities instead of seeing them as if they are the bad guys.
Setting your business up with the right tools on day one so you don't have to fix things while your business is running.
Taking the time to think about what you want to become so you can set yourself up better to get there.
Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Contact info:
If you have any questions throughout the program please feel free to contact him directly via email or phone (rsalts@launchsa.org, 210.885.5914) –
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ryan Salts for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chef Tim McDiarmid was raised on a farm in rural Canada. After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she’d always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café.
Show notes…
Favorite success quote or mantra:
"Ultimately, nothing is so important that it is worth losing your cool, if things go wrong."
In this episode with Tim Mcdiarmid, we discuss:
How Mcdiarmids childhood help influence who she is today.
What it was like moving to NYC after growing up in rural Canada.
How mentors don't necessarily have to be older individual; they can be peers.
The power of keeping a cool, calm, and collected persona.
Finding a unique selling proposition.
Not being gimmicky.
Going from working in the business to working on the business.
Just believing that when you hire people they will help you make more money so that you can afford them.
Build a network, and learn to ask for help.
How to get the right people around you. Hire slowly. Fire quickly.
Being very clear about your vision so you can attract onto yourself the right people.
How having an established brand helps with the hiring process.
Knowing when to bring on partners vs hiring for help.
How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be.
Being transparent with your intentions and who you are to attract onto yourself like minded individuals.
When things go wrong, taking the time to find out why and to create systems to correct for it.
While systems are good, it is possible to have too many systems.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Building an emotional connection with guest and network.
What is your biggest weakness?
Having too much compassion.
What's one question you ask or thing you look for during an interview?
Ask, "What is your worst job? How long did you last?"
What's a current challenge? How are you dealing with it?
Keeping her eye on the big picture while scaling
Share one code of conduct or behavior you teach your team.
building an emotional connection with their guests.
What is one uncommon standard of service you teach your staff?
Educate and teach guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Don't let the hard lessons in life harden your heart.
Do something you love.
Take the time to appreciate the good parts of life.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Tim McDiarmid for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University.
Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA.
Show notes…
Favorite success quote or mantra:
One team. One goal
In this episode with Stephen Paprockir, we discuss:
The difference between the hotel industry and the restaurant industry from an employee standpoint.
The importance of finding work life balance.
How to get a team to follow you wherever you go.
Giving your place of employment plenty of notice before you leave.
Doing your research before going into business with an organization.
Not getting involved with an organization as a partner if they're not willing to show you the numbers.
The power of being open and honest with the people you employ.
How the command and control leadership style doesn't work anymore. You need to have fun.
Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it.
How Stephen got the idea of Texas Black Gold Garlic.
Selling a products back to the company you work for.
Taking advantage of any local incubators or entrepreneurial support systems you city may offer.
How there is opportunity in food as medicine.
Knowing where your food comes from.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic.
Setting standards.
One team one goal.
What is your biggest weakness?
Empathy.
What's one question you ask or thing you look for during an interview?
Just getting people to show up to the interview is enough of a challenge.
What's a current challenge? How are you dealing with it?
Find a new property for expansion.
Share one code of conduct or behavior you teach your team.
Treat people the way they want to be treated.
What is one uncommon standard of service you teach your staff?
Other bodies.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Treat people well.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Excel.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
One team. One goal.
Treat people the way they want to be treated.
Think about how you want people to speak about you some day.
Contact info:
Blackgoldgarlic.com
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Stephen Paprocki for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador.
Show notes…
Favorite success quote or mantra:
"Have faith. Dive in."
In today's episode with Jody Bailey Newman, we discuss:
Just diving into what scares you.
What made San Antonio a city of opportunity.
The role freedom has on happiness and the state of one existence.
The importance of having an operating agreement.
Doing what gives you peace.
Not getting caught up in the past.
Why Jody has chosen not to fire people who have stolen from her in the past.
How to stay true to who you are.
Making decisions that are not just best for your business, but other businesses in your community.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Will try anything twice.
What is your biggest weakness?
People taking advantage of her good nature.
What's one question you ask or thing you look for during an interview?
Hiring the wrong people.
What's a current challenge? How are you dealing with it?
Getting her children to say, "You're good, solid, Mom."
Share one code of conduct or behavior you teach your team.
Jody encourages her people to look up and open their eyes.
What is one uncommon standard of service you teach your staff?
No questions asked, "tap out" policy.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
You can learn just as much from good people as you can from good books
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Most small business owners are doing what they can, and they should continue doing it.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Find a way to communicate with your staff. Let them choose the channel.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jody Bailey Newman for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi’s Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations.
Show notes…
Favorite success quote or mantra:
"Status quo sucks. There has to be change."
"If you don't get better you get worse."
In this episode with Akash Kapoor, we discuss:
Challenging the status quo. don't just accept things how they are.
When developing your brand, really digging at what makes you different.
Why its worth taking care of your employees.
Never turning people away, even if you're closed.
How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low.
Some of the reasons why the bar for hospitality and service has been set so low.
The story behind Curry Up Now.
Having a, "failures not an option mentality." and just knowing in your gut that it will work.
Scaling into your business VS going all in on day one.
Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes.
Having clear expectations.
Staying ahead of the curve with your brand.
Being mindful of how you can remove barriers the barriers between your guests and your food.
How to maintain the quality of your brand and culture while you scale.
Using technology to keep your presence and values top of mind at all of your restaurants.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Getting better everyday.
What is your biggest weakness?
Having high expectations from his team.
What's one question you ask or thing you look for during an interview?
They have got to love food.
What's a current challenge? How are you dealing with it?
Making sure there is someone in each one of his restaurants who cares about as much as he does.
Share one code of conduct or behavior you teach your team.
If you take care of people the people will take care of your P&L.
What is one uncommon standard of service you teach your staff?
Touch your guest at least 5 times (fast casual concept).
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Take care of their guests.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Revel
C-tuit
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
getting better with your values
taking care of your employees and they will take care of your guest.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Akash Kapoor for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business, Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant."
Show notes…
Favorite success quote or mantra:
"If you do what you love and what you're passionate about, you'll always end up finding the most success."
In this episode with Sam Hellman-Mass, we discuss:
How to follow your passion.
Going after what you want, head first.
Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself.
That when you take the time to be the teacher you eventually become a master.
How to balance being a boss and a friend with relation to your team members.
When managing relationships, coming from a place of caring.
How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable.
Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome.
Advice for managing partnerships.
Advice for managing team members.
How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to.
Focus on being the best at one thing. Have a "Unique Selling Proposition".
Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand.
Build a restaurant where you have roots.
When making financial decisions for a restaurant, keep them simple.
The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Following his passion.
What is your biggest weakness?
Being annoying.
What's one question you ask or thing you look for during an interview?
Will this person still be here when it gets tough?
What's a current challenge? How are you dealing with it?
Trying to keep his people happy.
He's combating this by constantly asking his people what they want/need.
Share one code of conduct or behavior you teach your team.
Be nice to people.
What is one uncommon standard of service you teach your staff?
Try to make it a "yes."
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Sam Hellman-Mass for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens.
Show notes…
Favorite success quote or mantra:
"A ship in the harbor is safe, but that is not what ships are built for."
In This episode with Benjamin Seabury, we discuss:
How you can get the equivalent of a degree in business, by just going to work for the best.
Leveraging technology to get dialed in on labor expenses.
The importance of taking the high road when departing a business for new opportunities.
What Seabury learned about respect; treat your employees as an equal.
Why it is so important to respect your body and health.
Some hidden challenges of operation a food truck.
Some hidden challenges that come with operating a commissary kitchen.
If you're going to do it, make sure you are the best at it.
Find partners who are strong where you are weak and sharing equity to attract the right people.
Advice on how to scale a restaurant group.
Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space.
When your head chef shows up on day one drunk... don't let them back for day two.
Knowing what you know and sticking to what you know.
Why our industry need to experience change.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Transparence and active leadership.
What is your biggest weakness?
Overextending himself.
What's one question you ask or thing you look for during an interview?
Hire from your gut.
What's a current challenge? How are you dealing with it?
Being able to take risk and not think twice about it.
Share one code of conduct or behavior you teach your team.
expect trouble and be ready to respond to it.
What is one uncommon standard of service you teach your staff?
Be uniquely you.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Be kind.
If you're going to do something, be the best at it.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ben Seabury for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin.
Show notes…
Favorite success quote or mantra:
"BBQ may not be the road to world peace, but it's a start."
In this episode with Chef Evan LeRoy, we discuss:
Why LeRoy transitioned from writing about food to cooking food.
That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone.
How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it.
Using photos and videos to maintain standards, especially with recipes and plating.
How to create a high level of accountability.
How you really don't know something until you can teach it.
If you want to be the best at something, go to work for the people who are the best at what it is you want to do.
Taking care of your people AND the numbers.
Joining teams that have the same standards as you.
Creating a team of people who compliment you well.
Using pop-ups to create buzz.
Using double-and-out-loans to start your business.
The realities of operating a food truck.
The power of finding a niche' or a "unique selling proposition"
Why a mission is so important, not necessarily for attracting business, but to keep you and your team going.
Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business.
Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being able to see the big picture.
What is your biggest weakness?
Organization.
What's one question you ask or thing you look for during an interview?
LeRoy asks himself, "Can I see this person doing the dirtiest job?"
What's a current challenge? How are you dealing with it?
Combating the constantly changing weather. Especially when estimating what needs to be purchased.
Share one code of conduct or behavior you teach your team.
Good communication.
What is one uncommon standard of service you teach your staff?
Be willing and patient to explain everything on the menu.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Evan LeRoy for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more.
This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus.
Today, Elliot is here to take us through his creative process of designing a cocktail menu.
Show notes…
Favorite success quote or mantra:
"Fight chaos every day!"
In today's episode, Justin Elliott shares:
Where the creative process starts: The physical space should be a crucial place to begin.
How the physical space ties back to the menu.
What signifiers are and how you can use them to make your menu pop.
Why you should not feel compelled to list every ingredient on you cocktail menu.
Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink.
The level of detail that goes into an award winning cocktail program.
Understanding what your employees like.
A couple cocktail trends to be aware of going into the future.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Justin Elliott for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
After early influences at his Uncle’s deli, a stint as a professional drummer and a decade of experience at restaurants like New York City’s Gramercy Tavern, Roberta’s in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened L’Oca D’Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy.
Show notes…
Favorite success quote or mantra:
Be gracious. Be kind. Listen.
In today's episode with Fiore Tedesco, we discuss:
How Tedesco got into the industry.
How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence.
Why it is so important to have confidence in yourself, especially when taking a chance.
How powerful a vision and purpose can be.
The mindset you need to be a good employee.
Why Tedesco and Orman chose to implement a no tipping policy.
The challenges of transitioning to a no tipping policy.
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Trusting his intuition.
What is your biggest weakness?
Being wildly erratic.
What's one question you ask or thing you look for during an interview?
Can I trust you to be a good compassionate people around you.
What's a current challenge? How are you dealing with it?
Trusting that the sun will come up tomorrow.
Share one code of conduct or behavior you teach your team.
Regardless of your race, gender, or orientation we are all the same.
What is one uncommon standard of service you teach your staff?
Take care of your team first and you'll be better prepared to take care of the guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Faith in man kind is only progressed by continuing faith in mankind.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Fiore Tedesco for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from a small German town, Horst Schulze knew from the age of 5 that he wanted to work in the hotel industry. So he got his start, like most of do, as a dish washer. From the bottom rung he climbed his way to the top, traveling the world and working in 5 star hotels along the way. In 1983 he cofounded the Ritz Carlton and set the standards for the service industry going forward.
How creating an environment where people WANT to do the work, comes from great leadership; not great management.
How great customer service starts with identifying guest needs then creating processes to meet those needs.
How to handle guest complaints; with the objective to never lose a guest.
The 3 fundamental expectations a customer has.
How to get your people to care for your guest.
While process is important, it can't shadow a clearly defined vision and mission.
How too many systems can stunt the human element of creativity and soul.
Whats most important to your employees.
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Horst Schulze for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners.
He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators.
David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.
This is David's 3rd time on the show! I HIGHLY suggest you check out his first 2 interviews:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Contact info:
1-877-457-6278 EX 106 Mention "RESTAURANT UNSTOPPABLE" get Smart Budget Pro software free, and be sure to learn more about Smart Systems Pro.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Today is a big day! It marks Restaurant Unstoppable's 5th year of producing content! To celebrate, I've ask my good friend and new partner, Brandon Hull, to flip the table on me.
Side note: Brandon will be joining Restaurant Unstoppable as my new DOO and CMO. I couldn't think of a better person to join the team.
The purpose of todays conversation is to reflect on the past 5 years and the biggest lessons I've learn. Not only to we reflect on major take-aways, but we also dive into some of the struggle I've experienced and how I overcame those challenges.
Lastly, pier into the future and discuss what we want Restaurant Unstoppable to become.
Show notes…
Favorite success quote or mantra:
"Behind every great restaurant is a great person. If you want to own a great restaurant don't focus on making the restaurant great, focus on making yourself great."
Sponsors
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Contact info:
Eric@restaurantunstoppable.com
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Brandon Hull for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Graduate of the University of Colorado Boulder, entrepreneur, health enthusiast, and engineer who likes to build businesses that make the world a more interesting and sustainable place, Anthony Pigliacampo is the founder and co-CEO of Modern Market.
Modern Market opened its doors in 2009 with the mission is to serve delicious, healthy food that moves us forward.
Since it's first location almost 10 years ago, Modern Market has scaled to 28 restaurants in 5 states with many more in development.
Show notes…
Success quote or mantra
"Onward and upward."
"Treat every day like day one."
In today s episode with Anthony Pigliacampo, we discuss:
How Anthony broke into the industry.
What he learned about the food system and food economics while working as an engineer for MacDonalds.
How Anthony wanted to create a restaurant that wasn't only economically healthy, but that also served healthy food.
The benefits of treating your small business like a big business from day one.
How to raise money for a restaurant with no prior experience in the restaurant industry.
"Blocking and tackling" projects and challenges.
Having cash reserves in the bank to live off during the early lean days.
When tackling challenges, starting with the end in mind and reverse engineering a solution.
The benefits of having a partner to divide and conquer the work load. Especially, in the early days when you're developing, and fine tuning your systems while managing and growing relationships with guests and team members. It is a lot to do by yourself.
Staying dialed into your numbers, so you can track the impact of your efforts and keep your thumb on progress.
The significance of trust in a partnership.
How partnerships hinge on agreeing to the same long-term goals. While you must agree on the long-term goals, it is actually healthy to disagree on the day-to-day decisions.
Why you need to be fully committed to removing yourself from the day-to-day, if you desire to scale.
How prioritizing, blocking, and tackling plays its role on removing yourself from the day-to-day.
Creating a culture where your line staff is encouraged to speak up and share when they see something being done wrong or something that could be done better.
If you want people to buy in, then do what you say you're going to do.
Scaling culture:
Using technology to expand your reach and presence; Anthony holds live chats that anyone who works for him can attend.
Taking the extra time and effort to hire people with the same values as you.
Why capitalism is the solution to effective change.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Grit.
What is your biggest weakness?
Disorganization.
What's one question you ask or thing you look for during an interview?
Energy.
What's a current challenge? How are you dealing with it?
Scaling his culture at the same rate he's scaling his business.
Share one code of conduct or behavior you teach your team.
The power of "yes".
What is one uncommon standard of service you teach your staff?
Instill the level of service that a full service restaurant would deliver in a casual quick service environment.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
People need food that makes them feel good.
The people make the restaurant. Success is just as much about serving your team as it is about serving your guests.
The industry will never change if you're going to leave it to the accumbent.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Anthony Pigliacampo for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation.
The topic of our discussion: Do restaurant associations still carry the same weight they use to?
This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand.
Show notes…
Favorite success quote or mantra:
"Sell problem you solve, not the product you make."
"That which blocks the path, is the path."
Here are the specifics of our conversation:
Whats the history of restaurant associations?
The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development.
How the biggest impact that restaurant associations is in legislation and lobbying for our industry.
Why restaurant associations no longer lead in respect to the education functions.
How restaurant associations can help you save money.
If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members.
Some of the variable that has caused restaurant associations to have a less significant impact.
What the future of the restaurant association looks like.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Anna Tauzin-Rice for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Ben Gaddis is the President of T-3, an Austin advertising agency dedicated to helping clients build useful brands and create exclusive, meaningful relationships with their customers.
Today, we're here to discuss the shifting marketplace. Specifically, why fewer people are going out to eat and what you can do about it.Here's what Ben believes you can do about it: 1) Owning your relationships online, 2) Creating, maintaining and evolving signature experiences, and 3) Addressing the changing nature of space.
Show notes…
Favorite success quote or mantra:
"If it is not true it should be."
In this episode with Ben Gaddis, we discuss:
Ben tells us a little bit about what makes him an authority on today's topic.
Why delivery and eating at home are on the rise.
Owning the relationship with your guests online.
Owning your e-commerce sites. Make people want to order from you.
What tools you can be leveraging to get online ordering that you can control.
Creating, maintaining and evolving signature experiences.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ben Gaddis for joining me for another awesome episode. Until next time.
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group, and as the executive pastry chef for the Hotel Van Zandt.
In 2013, she was nominated for Food and Wine Magazine’s “People’s Best New Pastry Chef”. In 2015, she was awarded Pastry Chef of the Year by Culture map.
Equipped with experience, acclaim, and passion, Speer set out to open Holy Roller in 2017, which instantly became and continues to be a staple in the Austin dinning scene. Shortly after opening Holy Roller Speer won Eater Austin's Chef of the year Award.
Show notes…
Favorite success quote or mantra:
"Show up."
In this episode with Callie Speer, we discuss:
How and why Speer got into the industry.
Every master was once a disaster. Dive in. It is the only way you'll get better.
How Speer lied about her ability, a few times, to get the job. Fake it till you make it.
How Speer learned about high standards working for Shawn Cirkiel.
Knowing this career path isn't going to be easy and being OK with that.
Keeping your calm in disastrous situations.
Compartmentalizing the aspects of your life, and knowing that it is OK to want other aspect of your life that work.
Why you should never serve something that looks like poop, no matter how good and unlike poop it may tastes.
Keeping your calm during stressful situations. If you lose your shit as a leader, you'll cause everyone else to lose their shit.
Once you take a leadership role and earn a certain level of acclaim, you have a responsibility to pay it forward to those who come to work for you. If you party, think about yourself, and leave nothing in the tank for those who want to learn from you, you're being selfish.
How Speers life turned around once she got sober.
The story behind how Speer opened Holy Roller.
Taking care of what you do have, not what you want to have.
The power of giving your people creative freedom and how that contributes to authenticity.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activity feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Not being afraid to make an ass of herself.
What is your biggest weakness?
Procrastinating.
What's one question you ask or thing you look for during an interview?
Look for silent confidence.
What's a current challenge? How are you dealing with it?
Staying fresh.
Share one code of conduct or behavior you teach your team.
Don't yell. If you're going to lose your shit, leave.
What is one uncommon standard of service you teach your staff?
Make a great first impression by giving them a little something extra.
Know your guest's name.
If you see a regular come in with a friend, buy that friend a little something extra.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Callie Speer for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Robert Mescolotto is the Founder and Owner of Hospitality Construction Services, who specializes in building Michelin Star and Bib Gourmand Star restaurants in DC. They work very closely with the chef/owner to discuss their needs and provide value engineering and other solutions for delivering unbelievable spaces on time and under budget.
Today we're here to discuss three topics: 1) How to Select the Best General Contractor for the Job, 2( How to Get the Most Out of Your Meeting with a General Contractor, and 3) Construction Shortcuts You Should Never Take.
Show notes…
Favorite success quote or mantra:
"Treat people the way you want to be treated."
"Success is defined differently among different people."
Selecting the Best General Contractor for the Job
Interview multiple.
Listen to what your industry partners have to say about their experiences.
Is hard bid your best option?
Get subcontractor references.
What is their track record… restaurants are complicated.
What do KEC have to say about the difference GC’s… the market is small.
Do they know the ins and outs of permitting and inspections related to restaurants (liq lic, health, etc)
How to Get the Most Out of Your Meeting with a General Contractor
Discuss budget.
Discuss availability.
Review drawings together.
Understand the cost of materials being specified.
Construction Shortcuts You Should Never Take
Skipping the value engineering the project… 5% can be saved just by making smart choices.
Not meeting the sub contractors, personally.
Not listening to experts and/or maintaining schedules with all parties.
Not budgeting with a contractor in advance of final plans.
Starting too early and dragging the project – reduces contractor efficiency.
Know the % of each division… are you top heavy in one area?
Setting aside money for opening.
Know when Tenant Improvement monies are due from the landlord.
Ask questions about better ways to build… not all drawings are created equal.
Learn how to read blueprints with your GC… glad to help!
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Robert Mescolotto for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In 2003, Paul and Carol Huntsberger purchased Quality Seafood Market from Same Eaves.Under Paul and Carol, the restaurant blossomed from a fried food kitchen into a place where families could gather to enjoy fresh seafood.
In 2010 Carol become the sole proprietor of Quality Seafood Market. Under the Leadership of Carol Huntsberger, Quality Seafood Market has continued expanded it's walls, added private dining room, oyster grill, food truck and has grown it's off site catering department.
Show notes…
Favorite success quote or mantra:
"What you think about is what you bring about."
In this episode with Carol Huntsberger, we discuss:
We're never given more than we can handle. You're prepared. Get after it.
A brief history of Quality Seafood and how Huntsberger became it's owner.
How Huntsberger's success was built on relationships and listening to the people she had surrounded herself with.
How when Carol broke into this industry she was brutally honest and real with herself and her clients. This only helped to garner more respect.
The first step to taking over a failing business. Stop the bleeding!
The role education plays in turning around a business. Not only educating yourself, but educating your clients and guests.
Tips on building an email list and using it to drive traffic.
Sharing your story with your clients and guest. People want to know whats going on behind the scene.
The importance of being flexible and having a back up plan.
How staying open and optimistic creates opportunities.
Instead of buying ad space, donate your product to a good cause or at least a gift card.
Today's sponsor:"
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Positivity.
What is your biggest weakness?
Overthinking.
What's one question you ask or thing you look for during an interview?
Read their body language.
What's a current challenge? How are you dealing with it?
Traffic. It is putting a dent in their dinner business.
Share one code of conduct or behavior you teach your team.
Treat people the way you want to be treated.
What is one uncommon standard of service you teach your staff?
Greet people with a smile.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Carol Huntsberger for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro.
She kept the old restaurant’s sign, bought a vowel and a ‘Z’, and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since.
Show notes…
Favorite success quote or mantra:
"All they can do is say no."
In this episode with Sharon Watkins, we discuss:
Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No."
What Sharon had going on before Chez Zee.
Just saying "Yes" and figuring the rest out later.
Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over.
Why it is so important to not lose focus of the little things in your business.
Being devoted to the numbers in your business. Track them. Know them. Do 13 accounting periods a year. Do an inventory once a week.
Being conservative in your estimates.
Energy, resilience and courage being best qualities to have in this industry.
Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data.
How Chez Zee continues to break sales records after 30 years of being open for business; just say yes; do what no one else is doing.
How to build loyalty and stay relevant.
The importance of an inspiring and physically sound vision.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Smile.
What is your biggest weakness?
Having too man ideas.
What's one question you ask or thing you look for during an interview?
Do they smile?
How much energy do they have?
What's a current challenge? How are you dealing with it?
Staffing.
Don' t focuses on getting new people focus on keeping the people you have.
Share one code of conduct or behavior you teach your team.
Act out of integrity all the time.
What is one uncommon standard of service you teach your staff?
Go the extra mile.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Sharon Watkins for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Today we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the business with you.
You may remember, I recently had Jason Boso on the show. During that interview, Boso stressed the importance of finding a lawyer to help you protect your intellectual property. That lawyer who helped Boso, that was David T. Denney, and that's who we're speaking with in today.
David T. Denney Founded the Denney Law Group in early 2007, where he and his team represent founders, innovators, entrepreneurs and companies doing hospitality well.
Before forming his group David practiced with a large Dallas law firm where he created the Food, Beverage and Hospitality Practice Group.
On top of all this david will be president of the Greater Dallas Restaurant Associate in the 2019-2020 fiscal year.
Show notes…
Favorite success quote or mantra:
"business like life is all about how you make people feel. It is that simple and that hard.
In this episode with David T. Denney we discuss:
Getting into the right mindset before approaching investors.
You're not protecting yourself from investors, you're protecting yourself from yourself.
Don't go to investors looking to get value. Go to investors looking to be of value to them.
Starting with the end in mind when you are structuring your business on paper and legally. Do you want to be a franchise, or a single unit? Ask yourself what is the ultimate goal looks like, and start building your business, on day one, to achieve that ultimate goal.
Before locking down a domain name, make sure you can get the name of your business and brand federally trademarked.
Making your business plan compliant with law before reaching out to investors.
How to structure an operations agreement in a way that gives operational control to the concept creator and a good return for investors.
Things you can do to make investing in your restaurant more appealing to investors.
Why investor communication is so critical.
Being more open-minded to what you could and should be trademarking in your business.
How to arrange an operations agreement with partners who will be working in the restaurant with you.
Protecting yourself from the 4 D's (Death, Disability, Divorce, and Deadbeats) with a buy sell agreement.
Working "tie breakers" into your operations agreement.
Factoring in an exit strategy with a "tag along and drag along provision".
Resources mentioned:
Legal Checklist When Entering Partnerships (PDF)
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to David T. Denney for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute.
Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi.
Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since.
Show notes…
Favorite success quote or mantra:
"Respect."
In this episode with Nic Yanes, we discuss:
If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with.
The role confidence plays in leading.
As a line cook, manage your managers. Be proactive. Anticipate their needs.
The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely.
Living the expectations and standards you set for your staff.
Why being condescending, mean, and short with people doesn't pan out in the long-run.
How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it.
Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures?
Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands.
While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year.
Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in.
How being a restaurateur is just as much about being a business man as it is about being a creative.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Not wanting to let anyone down.
What is your biggest weakness?
Not wanting to let anyone down.
What's one question you ask or thing you look for during an interview?
Ask where they go out to eat.
Look for honesty.
What's a current challenge? How are you dealing with it?
Continually staying creative.
Share one code of conduct or behavior you teach your team.
Be timely.
What is one uncommon standard of service you teach your staff?
Be nice.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Nic Yanes for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Fort Worth, TX Matthew Bolick eventually found his way to Austin were he began working in cafes.
While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started the conversation around opening their own coffee shop and beer bar some day.
In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today.
A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept, Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year"
In addition, the trio plans to open Hold Out Brewing and Little Brother Bar.
Show notes…
Favorite success quote or mantra:
"Onward, through the foam!"
In this episode with Matthew Bolick, we discuss:
How customers service boils down to genuinely caring.
If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later.
Knowing where you skill set ends and others begin. In other words, know your lane.
Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another.
Why an "us" mentality almost always trumps a "us versus them" mentality.
The pros and cons of opening a business with partners, especially in the early, lean days.
How to develop organic "lanes" for your leaders.
How Bolick and his partners secured that capital for their vision.
Why it is so important to transition from working in the business to working on the business.
Mentally preparing from projects to go over budget and overtime.
The value in having a deep network within the hospitality industry.
Having the, "You don't work for me, but I work for you" mentality.
When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Resilience
What is your biggest weakness?
Numbers
What's one question you ask or thing you look for during an interview?
Find out what their favorite bars and restaurants are and why.
What's a current challenge? How are you dealing with it?
Learning the construction lingo while building out new projects.
Share one code of conduct or behavior you teach your team.
"Respect the chill."
What is one uncommon standard of service you teach your staff?
Using a heads-up service style. Make eye conduct.
When serving a cup of coffee, hold the cup by the handle. that is why handles are made.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
work doesn't define
You're only as good as the people you surround yourself with.
Figure out where your skill sets end and your partners skillsets begin.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Matt Bolick for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Chef de Cuisine at the newly opened Foreign & Domestic.
He spent the next few years traveling and staging across the country, before connecting with Chef Shawn Cirkiel at Parkside on 6th, back in Austin.
At Parkside, Lemley met future business and life partner, Sarah Heard. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.
I recently interviewed Lemley's business partner, Heard. Listen here: episode 564
Show notes…
Favorite success quote or mantra:
"Give your all, and do your best every single day."
In this episode with Nathan Lemley, we discuss:
How and why Lemley got his start in the industry.
Waiting until you're mature enough to invest in culinary school.
How Chef Lemley learned about consistency and why it is so important.
Why working directly WITH the person who owns a restaurant is different than working directly FOR them. Their passion and work ethic is contagious.
Creating a culture of high standards.
Why everyone should stage early and often in their career.
How to know it is time to push your cooks out of your kitchen so they can continue to grow and develop professionally.
How managing personalities is a big part of managing restaurants.
Guiding your team members to the solution, not just giving it to them. You've got to get your people to think for themselves and help the develop the habit of thinking for themselves.
Anticipating your restaurant needs and being ahead of your restaurant needs, especially when it comes to people. Is your sous chef sticking around? Are you sure? Do you have a back up for when they leave?
How Lemley and Heard secured their financing and what they learned from the process.
Hiring specialists like lawyers, and accountants.
How Lemley is focusing on keeping Foreign and Domestic "fresh".
Why it is so important to have ONE thing that is unique and that you can be the best at.
Why being hot headed in the kitchen does not pay off in the long run.
Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending and managing at the Whip In. Sabin spent the next 5 years serving Thirsty Planet Brewing Company in numerous roles. In 2015 Sabin joined forces with friend and business partner Devon Ponds and they founded Friends and Allies Brewing Company, where the Austin Chamber of Commerce awarded them for Outstanding Business Growth and first time entrepreneurs in 2017.
Show notes…
Favorite success quote or mantra:
"Go get it. It's not going to fall out of the sky, and if you don't show up, it is not going to happen."
In this episode with Ben Sabin, we discuss:
Getting after your dreams. Dreams won't just happen on their own. You gotta go get them!
The importance of first impressions and first experiences.
Telling the story behind your business.
How to approach people to get their business. Take an interest in your guest or client and they'll take an interest in you.
Slow, steady growth. Stick with your core products and don't get too distracted.
Why self-distribution is the best approach, in reference to breweries.
Creating and selling your brand before you have a physical product to sell. Create some hype!
Being as loud as you can on social media when you're growing your brand.
How to prioritize the scaling process.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being in front of his clients as much as possible.
What is your biggest weakness?
Breaking into the North Austin Market.
What's one question you ask or thing you look for during an interview?
Are you from North Austin?
What's a current challenge? How are you dealing with it?
Staying relevant in a market that always wants the next new thing.
Share one code of conduct or behavior you teach your team.
Be on time. Do someone else's job as much as you possibly can.
What is one uncommon standard of service you teach your staff?
Help organize someone elses' product
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Get in front of the people
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Ecos
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Ben Sabin for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years after, Heard was hired as an executive sous chef at The Mansion at Judges Hill in Austin, Texas, and it has been peddle to the metal ever since. Heard went on to manage kitchens with some of the best chefs in Austin. One of her most notable jobs was at the Parkside on 6th where she met future Business Partner and life partner, Nathan Lemley. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.
Show notes…
Favorite success quote or mantra:
"Keep up that intensity!"
In this episode with Sarah Heard, we discuss:
How being ridiculously observant, and showing up the next day better than you were the day before helped Heard move up the ranks at her first restaurant gig.
What it looks like to have ownership of your restaurant.
How proper kitchen culture is all about respect, discipline, and being orderly.
That if a manager walks past a piece of trash and doesn't pick it up, then they're not fit to be a manager.
Recognizing when you've made a mistake and choosing to learn from it.
The impact of keeping a manager's log.
Why Heard and business partner, Nathan Lemley, chose to keep the "Foreign and Domestic Name" when buying the business.
How to take over an established brand without rocking the boat too much.
How using technology in the kitchen has had an impact on efficiency and their bottom line.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Respect for the process.
Welcoming demeanor toward the guest.
What is your biggest weakness?
Anxiety; Getting inside her own head.
The little things can sometimes distract her from the bigger, more important things.
What's one question you ask or thing you look for during an interview?
Heart and drive.
What's a current challenge? How are you dealing with it?
Getting paperwork done. She's combating this challenge by trying to stay more organized.
Share one code of conduct or behavior you teach your team.
Respect.
What is one uncommon standard of service you teach your staff?
Replacing the cutlery between each plate.
Keeping water and wine glasses full without being asked.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Sarah Heard for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like. To lead the discussion I've welcomed back on the show, Harlan Scott. Scott is the founder of Harlan Scott Hospitality, where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and other employees. Again, this is Scott's second time on the show, to hear his full story and advice, head over to wwww.restaurantunstoppable.com/544
Show notes…
Favorite success quote or mantra:
" Give your people the "why". It is not enough to know what to do, your people need to know "why" behind it all."
In this episode with Harlan Scott, we discuss:
Sharing the "whys" behind your restaurant with your team.
What the on-boarding process done right looks like.
Treating your small business like a big business, early on.
What chapters your on-boarding manual should have.
Having the appropriate testing to coincide with training and on-boarding process.
Creating trainer checklists.
What subchapters should be included in the "Standards" section.
The appropriate way to communicate training manual updates to your staff.
What should be included in your risk management section.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Harlan Scott for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation.
Show notes…
Favorite success quote or mantra:
"High fives and handshakes.".
In this episode with Travis Tober, we discuss:
How to go from not having a shift available to having any shift you want.
Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else.
When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook.
Letting your team members get creative and contribute beyond just doing their job.
Never sacrificing quality.
Before you go asking for money, take a few years to build your network and your resume.
When you're new to a city, research who is the best at what you want to do and become friends with them.
Keep the restaurant people in the restaurant and keep the money out of operations.
Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are.
"Hype" your social media presence.
Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision.
Creating perceived value.
Being the Disney World of dive bars; focusing on detail and service.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Don't be a dick.
What is your biggest weakness?
Clutter.
What's one question you ask or thing you look for during an interview?
Hire humans.
What's a current challenge? How are you dealing with it?
Staying relevant. They're combating this by just having fun.
Share one code of conduct or behavior you teach your team.
High fives and handshakes.
What is one uncommon standard of service you teach your staff?
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to TRAVIS TOBER for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role of Pastry Chef at Uchi in Austin, which is when his career really started to accelerate. Speer would climb the latter to serve as Culinary Director for the Uchi Restaurant Group. It was here he earn 4 nominations for James Beard "Outstanding Pastry Chef", before moving on from Uchi in 2015. Since, Speer has open Bonhomie, My name is Joe Coffee Co, and current project will be opening in late winter 2019
Show notes…
Favorite success quote or mantra:
"If you don't have time to do it right, when will you have time to do it again?"
In this episode with Philip Speer, we discuss:
Taking time to go through the movements the right way. If you rush something, because you're worried about time, then you'll really be in trouble when you have to do the thing all over again.
What the apprentice approach looks like if you're thinking of going that route.
How to craft a life in the restaurant industry that allows you to express your passions and interests, instead of resenting your "job."
The best way to become a certain type of restaurant professional is by surrounding yourself with those types of professionals you want to become.
Mentally going through movements before physically going through movements.
Creating opportunities for yourself within a restaurant group by finding weak links and improving them.
Why you can't create great food without a system for consistency.
Opening restaurant for the purpose of creating opportunity and careers for those you've mentored.
How Speer lost it all due to his alcohol abuse and how AA's 12 steps has really helped to turn his life around.
How taking care of your mental health can start with taking care of your physical health.
How recovery comes from not focusing on who you were in the past, instead, it comes from focusing on who you want to be in the future.
Why not injecting your identity in your brand can hurt you.
The role instagram and an abundance of restaurants has on an increasingly transactional society.
Why you need to be open, honest, and transparent with your business partners.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
The ability to adapt and evolve.
What is your biggest weakness?
Always second guessing.
What's one question you ask or thing you look for during an interview?
Speer looks for Mutual respect.
What's a current challenge? How are you dealing with it?
Building a team for his new restaurant.
Share one code of conduct or behavior you teach your team.
Always be open minded.
What is one uncommon standard of service you teach your staff?
Anticipating guest needs.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Philip Speer for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations.
Show notes…
Favorite success quote or mantra:
"If you can't change your people, change your people.
In this episode with Zane and Brandon Hunt, we discuss:
Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge.
Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not.
When scaling, offloading the things you're not good at or don't enjoy doing, first.
Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got.
Starting where you can, and scaling into your ultimate vision.
Creating your systems, processes and procedures while you're still small so you have something to scale into.
Matching your vision with a community and demographic that will support it.
Giving up responsibility to people who want it so you can create balance in your life.
Knowing your strengths and staying in your lane.
What you know where you're strong, look to other business owners to partner with.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Great food, attention to detail, and taking care of your people at all costs.
What is your biggest weakness?
Over expanding too fast.
What's one question you ask or thing you look for during an interview?
Hire your weakness.
What's a current challenge? How are you dealing with it?
Staffing.
Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?"
Share one code of conduct or behavior you teach your team.
Be truthful.
What is one uncommon standard of service you teach your staff?
Bring free ice cream to first time guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Zane and Brandon for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek remains one of the most popular vegetarian restaurants in the country, employs 95 people, supports animal and human rights organizations, promotes local artists, and works hard to be as eco-friendly as possible.
Show notes…
Favorite success quote or mantra:
"Teamwork makes the dream work."
In this episode with Leslie Martin, we discuss:
How to be a server that is control of situations.
How accountability plays a role in consistency and employee retention.
Going beyond creating a brick and mortar restaurant, to creating relationships, and community that support the restaurant.
Just starting and learning as you go.
Keeping your ear to the ground for closing restaurant in order to be someones exit strategy.
If you're driven, that may just be what it takes to win a future investor over. Don't let not having money or credit be what stands in the way of you taking a chance. Just go for it.
Checking your ego at the door and being open to feedback and suggestions.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Acceptance.
What is your biggest weakness?
Too sensitive.
What's one question you ask or thing you look for during an interview?
Ask, "What did you hate most about your current job?"
What's a current challenge? How are you dealing with it?
Being too sensitive.
Share one code of conduct or behavior you teach your team.
To be equally accepting to all guest, whether they eat meat or not.
What is one uncommon standard of service you teach your staff?
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Leslie Martin for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service, Greer founder her calling in events-planning. Over the years she's worked for Austin’s Word of Mouth Catering, and Olive & June. In 2014 Ben Edgerton, Owner of Contigo Restaurant, approach Greer with the opportunity to run their restaurants catering; today, she's a partner.
Show notes…
Favorite success quote or mantra:
"I'd rather be looking at it than for it."
In this episode with Brooke Greer, we discuss:
How important it is, especially as a caterer, to always be prepared. Greer suggests using checklists and traveling to the event site to look for any possible issues.
How being calm and patient with clients has served Greer.
If you want to progress in your career, don't wait to be told to take initiative. Take action now, ask for forgiveness later.
How the client or guest, is not always right. Also, how to handle a client or get who isn't right.
The benefits of offering equity to someone to start and control a new appendage of your business, such as a restaurant starting a catering arm.
If you're adding catering to your restaurant, why it makes sense to treat it like a separate business.
Having the mindset that catering have no limits, especially when it comes to the physical space. Your real only limit is the budget of your client.
How to scale a catering business.
How to approach a mentor.
How differentiation will help you become more competitive.
How to grow the relationship with your clients.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Drive
What is your biggest weakness?
Not getting emotionally attached to thebusiness
What's one question you ask or thing you look for during an interview?
Look to see how the person apply organizes them self.
What's a current challenge? How are you dealing with it?
Share one code of conduct or behavior you teach your team.
Operate with a servants heart.
What is one uncommon standard of service you teach your staff?
Smile!
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Cook food
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Total Party Planner
Slack
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Brook Greer for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin’s 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant.
Show notes…
Favorite success quote or mantra:
"Fight chaos every day."
In this episode with Justin Elliott, we discuss:
How Elliotts back ground in theater influences his career in hospitality.
Leading from the front and working harder than everyone else being the best way to earn respect.
Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously.
Documenting the creative process when developing new drinks and recipes.
Creating a culture where people WANT to document and follow processes.
Leveraging free technology to improve your systems and communication.
being on the same page and having the same vision as your partners.
Making the less glamorous stuff more fun with gamification and creativity.
Doing something about the tipping issue in the restaurant industry.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being reflective.
What is your biggest weakness?
Hates saying things twice.
What's one question you ask or thing you look for during an interview?
Ask, "What other restaurants in town are you interested in."
What's a current challenge? How are you dealing with it?
Inventing systems to keep his systems together.
Share one code of conduct or behavior you teach your team.
Fucking push.
What is one uncommon standard of service you teach your staff?
The trey is the way.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Restaurant work is honest, spiritual work.
You can only do lasting work in this world if the work is true to yourself.
It never gets easier, but it does get more fun.
Contact info:
Bill man
billy hanky king b
Thanks for listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Justin Elliot for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group.
Show notes…
Favorite success quote or mantra:
"Avoid paralysis by analysis. Jump!"
In this episode with Jason Boso, we discuss:
How the timing is never going to be just right to start. Just start.
If you like cooking at home, thats not enough of a reason to want to open a restaurant. This industry is hard, it will chew you up and spit you out if you're not ready.
Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear.
How giving advice to the next generation will come back to serve you some way or some how.
If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all.
When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word.
Knowing your identity before opening a restaurant so you can extend your identity into it.
When you're getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property.
How Guy Fieri's Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations.
Scaling your people before scaling the amount of physical locations you own.
Slowing down to speed up.
Using psychological test to find which lanes your employees belong in.
Making it clear to your guest when you've added value. You need to highlight your unique selling propositions.
Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary Institute of America in Hyde Park, NY. In New York, Michael connected with the Olives NY group and worked under chef Michael Crain and eventually would make his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End, where he stayed 7 years. With a need to continuing challenging himself, Serpa departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015.
Show notes…
Favorite success quote or mantra:
"Keep it fresh."
In this episode with Michael Serpa, we discuss:
How to create a culture of "keeping it fresh."
The value in following your gut.
The pros AND cons of getting a culinary degree.
Reinforcing positive behavior. Not scolding negative behavior, correcting it, instead.
Working for other restaurants to round off your skills and to create a foundation for self-exploration and personal clarity.
Attaching your personality to a restaurant space.
Being good at adapting and changing on the fly.
Why your reputation within the industry is so crucial when it comes to building your team and opening a restaurant.
How to create a regulars.
Doing projects right the first time.
Being mindful of the bar you set for yourself. The bar you set for yourself is the same bar your set for your staff.
Always making small improvements and never getting too comfortable with how things are.
Finding the balance between staying fresh and being consistent.
Being versed in all elements of a restaurant, not just what you're an expert at.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic.
Adaptability.
What is your biggest weakness?
Self-promotion.
What's one question you ask or thing you look for during an interview?
Look to see if they're excited for the opportunity.
What's a current challenge? How are you dealing with it?
Opening a second location.
Share one code of conduct or behavior you teach your team.
Respect
What is one uncommon standard of service you teach your staff?
Making a personal connecting with your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Serpa for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker's family of restaurants. It was at Row 34 where Matty met his to be partner, Kristopher Crowell, and realized something in the draught systems world had to change. In 2016 Modern Draught was born.
Show notes…
Favorite success quote or mantra:
"Perfect will do just fine."
In this episode with Matty Bailey, we discuss:
How individuals with dyslexia seem to excel in the restaurant industry and why that may be.
How the customer is not always right.
How taking time to educate and care for your guest is real hospitality.
How to weave education into your culture.
The story behind how Bailey and his partner started Modern Draught.
Why it is better to admit what you don't know, instead of pretending you know everything.
Why it is more important than ever to have clean draught system.
How to maintain a clean draft system.
Get familiar with the hardware. Make sure you know the name of all the parts (couplers, faucets, ect.)
Clean the whole system, not just the lines.
Avoid brass in your system. Go for stainless steel. It will help minimize foaming.
Foam is manageable. Don't dump it. Fix it. It can be as easy as adjusting the pressure.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Matty Bailey for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA.
Show notes…
Favorite success quote or mantra:
"Work smarter, not harder."
In this episode with Haley Fortier & Kristie Weiss, we discuss:
How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier.
How to handle stressful situations.
How tempers no longer flying in the professional restaurant environment.
Stripping the pretension from the dining experience.
Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run.
Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care.
Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview.
Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small.
Why you shouldn't start the build out of your restaurant until you are fully invested.
Being patient and having high standards on who you higher, especially in leadership roles.
The impact you can make when you stay small.
Why it is so important to let your staff be themselves.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Haley: Humor.
Kristie: Reliability.
What is your biggest weakness?
Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone.
Kristie: Anxiety.
What's one question you ask or thing you look for during an interview?
Ask if they have a weakness. If they can't admit that they have a weakness then
What's a current challenge? How are you dealing with it?
Staffing.
to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family.
Share one code of conduct or behavior you teach your team.
Be yourself; everyone else is already taken.
What is one uncommon standard of service you teach your staff?
Zero Skype.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning.
Be kind to everyone.
Listen to your staff and have their back; the guest is not always right.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Haley Fortier & Kristie Weiss for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland’s restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo’s. In 2009, Rob won the James Beard Award, “Best Chef in the Northeast.” In 2012, Rob and Nancy left Hugo’s to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018
Show notes…
In this episode with Rob Evans, we discuss:
How Evans got into the industry.
Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing.
When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons.
Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be.
As an owner, working through your upper management to maintain high standards of detail and overall culture.
What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell to work at the French Laundry.
From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit".
The value and admitting your mistakes.
Going into business with people who counter you well.
Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable.
How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years.
Having a genuine and generous approach to style of service.
How taking risks has served Chef Evans.
Finding the right people to take over your business.
Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Overly enthusiastic.
What is your biggest weakness?
Caring too much about what people think.
What's one question you ask or thing you look for during an interview?
Have you played organized sports.
Look to see if they understand teamwork.
What's a current challenge? How are you dealing with it?
Getting his newest project on auto pilot.
Share one code of conduct or behavior you teach your team.
Don't belittle anyone.
What is one uncommon standard of service you teach your staff?
The golden rule.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Money.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Take risks.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Hand held POS.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Rob Evans for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Today we're here to discuss the 5 most overlooked elements in restaurant design.
Today we're speaking with Belinda O’Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design?
Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects.
Today we're here to discuss what the
Show notes…
Favorite success quote or mantra:
"Busy is good."
In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements"
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks toBelinda O’Kelly and David Kasprak for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!f
Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019.
Show notes…
Favorite success quote or mantra:
"Second start on the left, straight on til' morning."
In this episode with Karen Akunowicz, we discuss:
How Akunowicz got into the hospitality industry.
Focusing on being helpful before being critical.
Being open minded about the path you take in life; there are numerous ways to get anywhere in life.
How it is not enough to do your job, you need to be immersed in your job to really excel.
That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place.
Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know.
Letting what you want be known.
What Akunowicz learned spending a year in Italy.
How work ethic combined with a lack of ego or pretense are great attributes of a leader.
The specifics that keep Akunowicz coming back to the restaurant industry.
How you can't expect to get anything out of the world if you don't give anything to it.
While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself.
Having business partners that have the same values and vision as you.
How being in a business partnership is not much different than being in a marriage.
Making sure you want the same things as your business partners.
Staying focused on your vision.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Tenacity.
What is your biggest weakness?
Order, and control.
It can be hard for others to cope with her attention to detail and high standard.
What's one question you ask or thing you look for during an interview?
What do you want?
What's a current challenge? How are you dealing with it?
Balancing everything that comes with opening a restaurant.
Share one code of conduct or behavior you teach your team.
Respect.
What is one uncommon standard of service you teach your staff?
Connecting with your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Relying on their staff.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Respect everyone
Work Ethic
Do it because you want to; not because you have to.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Karen Akunowicz for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Cooney wouldn't REALLY understand food until he moved to California, where he worked for the Malibu Group. Cooney would return to Boston and work for Public House and Sorriso. It was at Sorriso where Cooney met future business partner, John Paine and the dreaming commenced. By 2014 Brewers Fork, located in Charlestown, MA, was founded and the team has been receiving nothing but praise ever since.
Show notes…
Favorite success quote or mantra:
"Would you serve it to your mother?"
In this episode with Michael Cooney, we discuss:
How Cooney got his start in the industry.
Letting the authentic personality of your servers shine through.
Using work ethic and hustle to get ahead.
Don't wait to do something. Take initiative. Communicate what you did. Ask for forgiveness later.
The difference between doing something FOR someone and TO someone.
How bar tending is really about making people feel comfortable and like they belong at your bar.
The benefits of taking a job where you can "run your own show." In others words, working a job where you have freedom to manage yourself and be creative. It is in managing yourself and having freedom to create where you truly grow.
Being aware that you never know who you future investors could be, so treating everyone like they're a future investor.
How to get on the same page as your business partner, and what to consider when going into business with someone.
How to approach someone you want to barrow money from. Make sure they're investing in you, not the business. Also, being clear from the beginning, what that conversation is going to look like.
Banding together with our business and restaurant owners in your community.
How creating a culture where your staff have their own regulars comes from giving your team knowledge and freedom.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Work ethic.
What is your biggest weakness?
Patience.
What's one question you ask or thing you look for during an interview?
Eye contact.
What's a current challenge? How are you dealing with it?
Staffing.
Don't focus on find new staff, focus on retaining staff.
Share one code of conduct or behavior you teach your team.
Would you serve that to your mother?
What is one uncommon standard of service you teach your staff?
Have fun with your table.
Don't worry about joking.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Share knowledge.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Pandora Business
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
When given the option, drink the better beer or wine.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Cooney for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery.
Show notes…
Favorite success quote or mantra:
"Fine is not good enough"
In this episode with Chef Jeffrey Fournier, we discuss:
Why "fine" is not good enough and what is good enough is 100% effort.
How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens.
How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness.
What Chef Fournier learned from the brigade system.
Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for.
Cultivating a team with layers of talent.
What "deep hospitality" looks like: Selflessness.
Aligning your personal brand with other successful brands in the industry to garner the attention of investors.
Establishing non negotiable terms and conditions with your investors.
Having a "what's next mentality" instead of getting caught up in your achievements.
The challenges of being a chef with BOH experience opening a restaurant with no FOH representation.
Doing what makes you happy. Otherwise, it is just not worth it.
If you don't like working in this industry, it's not worth staying in it.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Attention to detail.
Care.
What is your biggest weakness?
Taking things too personally.
What's one question you ask or thing you look for during an interview?
Ask, "What do you want out of this."
look for someone who wants to create something bigger than them self.
What's a current challenge? How are you dealing with it?
Sourcing good ingredients.
Share one code of conduct or behavior you teach your team.
Respect. Just be nice.
What is one uncommon standard of service you teach your staff?
There are no customers. There are only guests.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Don't worry about your name being in the paper; just worry about taking care of your people.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not open restaurants.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Excel.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Have fun or enjoy yourself.
Push yourself to do your best; even when you're tired.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Jeffrey Fournier for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo.
Show notes…
Favorite success quote or mantra:
"Employees first. Guest second."
In this episode with Paige Gould, we discuss:
How being able to deliver and serve happiness is what originally drew Gould into this industry.
How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard.
How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun.
How to cope with dyslexia in the restaurant industry.
The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other.
Creating the core value of not talking shit about other restaurants.
Why it is better to own your restaurant space VS renting or leasing.
If you want to be the best, you've got to work for the best.
Sharing stories and history to round off your brand.
If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions.
Having more startup capital than you think you'll need.
If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building.
Hiring people who are strong where you're week.
Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really?
Having your systems and culture in place before opening your second location.
Constantly evolving and improving your systems. Never settle.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Butting pressure on herself. Accountability
What is your biggest weakness?
Doing, folding, and putting away laundry.
What's one question you ask or thing you look for during an interview?
Ask, "Why?" Why us? Why this city?
If they respond with, "To pay my rent" it wont' be a good fit.
What's a current challenge? How are you dealing with it?
Securing a dishwasher.
Share one code of conduct or behavior you teach your team.
Don't lie to guest.
What is one uncommon standard of service you teach your staff?
Make sure the guest always has water.
Remove the formalities.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Excel.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Take vacation.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
Breadcrumb
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Treat your employees well.
finding happiness in what you do will lead in spreading happiness.
Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best.
Show notes…
Favorite success quote or mantra:
"The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best."
In This Episode with Lucas Sin, we discuss:
Sin's mission to open Chinese restaurants in order to spread culture and share stories.
How Sin opened his first restaurant at the age of 16 in Hong Kong.
When you're getting started, "Just do it!" Start where you can, as small as you can.
The Story behind YPOPUP.
The benefits of getting your start with Pop-ups.
How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you.
Opening a restaurant in the city you know and love the most.
Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.
If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you.
Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand.
Having a mission that people with money want to get behind.
If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic.
The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs.
How to approach someone, with a larger following than your own, to do a collaborative pop-up event.
What data to pay attention to when determining your next location.
The strategy and reasoning of opening restaurants on or near college campuses.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Curiosity.
What is your biggest weakness?
Distracts easily.
What's one question you ask or thing you look for during an interview?
Curiosity.
What's a current challenge? How are you dealing with it?
Making sure the employees in his restaurants are as happy as they can be.
Share one code of conduct or behavior you teach your team.
Don't screw up.
What is one uncommon standard of service you teach your staff?
Assume everyone in your restaurant is confused. It will force you to go the extra step in service.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Took more risk with cuisine.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Lucas Sin for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME.
In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway.
Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017.
Show notes…
Favorite success quote or mantra:
"Whenever work gets overwhelming, remember, it's just a restaurant."
In this episode with Arlin Smith, we discuss:
How Arlin got his start in the restaurant business and what it was that drew him in.
When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent.
How to hold someone accountable.
If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management).
If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic.
Being mindful of who you partner with. Don't rush in! Go into partnership where the percentage of ownership is not determined by how much capital was initially invest.
Letting your core values determine your brand.
Knowing the value of your people and making sure they know how much you value them.
Other things to consider when selecting your business partners.
The benefits of establishing a separate brand for your restaurant group.
Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Good listening and responding.
What is your biggest weakness?
Chicken wings.
Patience.
What's one question you ask or thing you look for during an interview?
Give me an example of a time you really took care of someone in the dining room.
Look for passion in the story. The details of it.
What's a current challenge? How are you dealing with it?
Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car.
To overcome this challenge, Smith is delegating more.
Share one code of conduct or behavior you teach your team.
Delegation.
What is one uncommon standard of service you teach your staff?
Being generous.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Toast POS
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Put their staff first.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Arlin Smith for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee.
Show notes…
Favorite success quote or mantra:
"Be authentic and consistent. Also, surround yourself with people who make you better."
In this episode with Harlan Scott, we discuss:
How Harlan got his start in hospitality and ultimately fell in love with it.
Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs.
When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity.
Using your pay check to invest in assets so you're not entirely dependent on your job.
Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community.
Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued.
How to be your own cheerleader without sounding egotistical.
Creating culture with your presence. The way you work will set the pace and standard for everyone else.
Don't build a business unless you have equity in it.
How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team.
The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals.
Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Authenticity
What is your biggest weakness?
Insecurity of how others perceive him
What's one question you ask or thing you look for during an interview?
Look for people who have ambition and dreams that go beyond collecting a paycheck from you.
What's a current challenge? How are you dealing with it?
Staying Relevant.
Connect with each individual guest so relationship is what brings them back.
Share one code of conduct or behavior you teach your team.
Be transparent and authentic.
What is one uncommon standard of service you teach your staff?
Be real.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Amazon Prime.
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not building enough systems and structure into your business.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Harlan Scott for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen
Show notes…
Favorite success quote or mantra:
"Work Smarter; not harder."
In this episode with Pete Sueltenfuss, we discuss:
The benefits of keeping your head down and mouth shut early in your career. Just be a sponge.
What will/can happen when you're not ready to run a kitchen, but you do anyway.
Sueltenfuss admiration for Chef Jamie Bissonnette leadership style.
Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH.
How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster.
When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place.
How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional.
Why it is so important to share your knowledge with your people.
Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians."
Why everyone on your team needs to have the same shared vision.
Things to include in your partnership agreements.
The power of transformative relationships in business.
How growth comes from retaining guest not driving new guest in.
The challenges of going from 1 to 2 locations.
Extending your your trust.
Letting your people make mistakes and learn how to create their mistakes.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
personability
What is your biggest weakness?
Confidence
What's one question you ask or thing you look for during an interview?
Confidence
What's a current challenge? How are you dealing with it?
Becoming more confident.
Share one code of conduct or behavior you teach your team.
Hospitality.
What is one uncommon standard of service you teach your staff?
Hospitality.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Patience
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Say, "Thank you."
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Pete Sueltenfuss for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New England and settled on Rochester, NH. In 2014 Revolution Taproom and Grill was Born and in 2015 they were Name New Hampshire Magazines, "Best new Restaurant"
Show notes…
Favorite success quote or mantra:
"Beer is proof the god loves us and wants us to be happy." Ben Franklin
In todays episode with Mark Marchionni, we discuss:
How you can learn just as much from the bad bosses as you can from the good.
How the guest may not always be right, but you have to treat them like they're right.
The importance of having your concept nailed, even down to the smallest features and details.
Being mindful when placing change orders during your restaurant's build out. The cost can quickly add up.
Getting things in writing, especially when you're speaking to the city.
Going into every new restaurant opening with your eyes open and whatever you think its going to cost add $50,000-$100,000 more.
Demographics and other things to consider when selecting a site.
Being the change you want to see.
Having a complete vision of what you want your restaurant to look like.
Today's sponsor:
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Attention to detail.
What is your biggest weakness?
Understanding that common sense isn't all that common.
What's one question you ask or thing you look for during an interview?
Personality.
What's a current challenge? How are you dealing with it?
Staffing.
Share one code of conduct or behavior you teach your team.
Sell.
Be knowledgable about the menu
What is one uncommon standard of service you teach your staff?
never underestimate what people don't know
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
Google.com
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Get to know the restaurant business before opening their own restaurant.
What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Mark Marchionni for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon.
Show notes…
Favorite Success Quote or Mantra.
Michael
"You need humility to see the word as it is, but audacity to imagine how it could be."
Rob
"Be a day one company, every day." -Amazon
In this episode with Michael Oxton and Rob Burns, we discuss:
How Rob starting brewing beer as a way to feed his hunger to create.
Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life."
Finding partners that bring unique strengths to the table.
Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research.
Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles.
Having a solid logo being key when developing your brand.
Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created.
Tying your story into your brand.
The impact of being a quality driven brand.
Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive.
Going to masters and mentors when you need help.
Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Rob- positivity.
Michael-optimism.
What is your biggest weakness?
Rob- Giving positive feedback
Michael- following in love with an idea and getting tunnel vision.
What's one question you ask or thing you look for during an interview?
Rob- Look for passion.
Michael- Look for humility.
What's a current challenge? How are you dealing with it?
Rob- Growing the business in a responsible way.
Michael- Asking, "What's 2019 looks like?"
Share one code of conduct or behavior you teach your team.
Rob- Trust.
Michael- Delivering a clear message.
What is one uncommon standard of service you teach your staff?
Be approachable and accessible by educating your guest.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Rob-identifying weakness and hiring where you're strong.
Michael- focus on customer problems.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Rob
Challenge the status quo.
Follow your passions.
Love what you do.
Michael
Cultivate a lifestyle that keeps you smiling and laughing.
Stay focused.
assume you're wrong more often than you're right.
Contact Info
Thanks for Listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michael Oxton and Rob Burns for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina’s Starlite Lounge, the Paddle Inn,Parlor Sports, and Audubon all located in and Along Boston's North Shore.
In this episode with Chef Suzi Maitland, we discuss:
Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath.
Why you need to constantly be learning and asking "why".
As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves.
Why you no longer NEED to have a burger on your menu.
How to mentally prepare for a difficult ticket in the BOH.
How to let people know you care.
How good communication is about listening and being open to other peoples ideas.
When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus.
Asking for help when you need it.
Treating it like you own it.
Being aware that the actions you take are equal to the standards your set.
How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing.
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Determination
What is your biggest weakness?
Procrastination
What's one question you ask or thing you look for during an interview?
Suzi asks, "What is your biggest weakness."
What's a current challenge? How are you dealing with it?
Staffing.
Share one code of conduct or behavior you teach your team.
Be honest.
What is one uncommon standard of service you teach your staff?
Get to know your people.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's the one thing you feel restaurateurs don't know well enough or do often enough?
Not enough restaurant owners in their restaurants.
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Find where you fit in the most. Be there.
Don't stay where you're not happy.
Cornbread Recipe.
Contact Info
Paddleinnnewburyport@gmail.com
Thanks for Listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Suzi Maitland for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucius.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.
This is Martha's 2nd time on the show. To listen to Martha's first interview, head to www.Restaurantunstoppable.com/497. Today, Martha is here to discuss why you need to be mindful of your tone and how tone helps create repeat customers.
Show notes…
Favorite Success Quote or Mantra
"Enjoy the food your serving. Be happy about it and spread the joy on the plate."
In this episode with Martha Lucius, we discuss:
Staying in your lane, do the things that make you happy, and partner with the people who are strong with where you're week.
Focusing on being the best at what you do so you can attract onto yourself the best.
Why getting specific with your vision, core values, and mission is so important when your have partners
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Martha Lucius for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In 2015, Patterson and his family relocated to the NH Seacoast where Patterson took the title of GM at Block Six, a restaurant at 3S Artspace.
That is where the story ended when we last spoke with Patterson. Head over to RestaurantUnstoppable.com/322 to pick up where we left off. Today Patterson serves at the GM of Cornerstone Artisanal Pizza and Craft Beer, located in Portsmouth NH.
Show notes…
Favorite Success Quote or Mantra.
"Be Kind."
In this episode with Patrick Patterson, we discuss:
The challenges of operating a "for profit restaurant" under a "non-profit umbrella."
How not having cashflow makes rebranding difficult.
Having menu items that meet guest needs.
Why Patrick had to "fire himself" from Block Six.
The long term impact of being selfless.
Building a team of good being who believe in "being kind."
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Patrick Patterson for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place.
Show notes…
Favorite Success Quote or Mantra.
"The key to successful hospitality is all empathy."
In this episode with Dan Sachs, we discuss:
How the command and control ways of the past no longer work; today you need to help you employees understand why.
What Sachs learned from mentors, Danny Meyer and Drew Nieporent.
How over standardization is ultimately a detriment to the industry.
The Pragmatist. -Combination of the Evangelist and Transformer.
Focused on customer service.
Get Dan's new book here:
Today's Sponsor
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Dan Sachs for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Raised in the Washington D.C. area, Shandee Chernow attended Vanderbilt Uinverstity and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking clients out for dinner burdensome. She thought to herself, "There has got to be a solution!" Not long after, CertiStar was created. CertiStar's mission is to protect and improve the safety and dining experience of patrons vulnerable to food allergens.
Today we are here to discuss real challenges and best practices when it comes to accommodating individuals with food Allergies
Show notes…
Favorite Success Quote or Mantra.
"Don't worry about being successful, but work towards being significant and the success with naturally follow."
In this episode with Shandee Chernow from Certistar, we discuss:
The real challenges that exist around food allergies.
How if we're proactive, we can prevent the industry from becoming over regulated.
The potential that you could be held liable if someone becomes ill from food allergies in your restaurant.
How if you become known for catering to individuals with special dietary needs it can really help your bottom line. There is a niche to be filled here.
The 5 ways to better serve those with food allergies.
Encourage Conversation
making people feel welcome
getting the data.
Don't ask how severe the allergy is.
Knowing the Basics.
Breads, chips, salsa... the staples in your restaurant.
Having a minimum of one staff member on the floor at all times who is very knowledgeable on all ingredients on the menu.
Keeping a list of menu items and ingredients accessible at all times.
Rule of thumb: treat food allergy surfaces like raw chicken surfaces.
All surfaces need to be washed when being used to serve someone with food allergies.
Allergy friendly salads.
Arranging items in salad units in a way the prevents 8 common food allergens (eggs, peanuts, milk, fish, nuts, soybean, shelfish, and wheat) to not cross contaminated other containers.
Separating Fryers and grills.
If you have dedicated grills and fryers for food allergens you're opening your restaurant up to more business.
What to do when someone has a server food allergen reaction in your restaurant.
What the future of managing food allergies in your restaurant looks like using certistar.
Why if you are super accommodating to those who have food allergies and aversion, you should be marketing it.
Be sure to use promotional code "UNSTOPPABLE" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission!
Allergy Eats
Also check out my episode with the founder! Warning this is some OG content...
Purple Cutting Board
Today's Sponsor
Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Shandee Chernow for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change.
Show notes…
Favorite Success Quote or Mantra.
"Feel free to get in over your head."
"With great power comes great responsibility."
In this episode with Anthony Myint, we discuss:
The power of social media to snowball an interesting story or movement.
How you can use pop-ups to grow you brand.
Putting yourself in the position to learn by doing.
Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups.
keeping your tribe informed by blogging or sharing what you're up to on social media.
Donating to charity to build community.
Going against the grain and not being afraid to stand out.
The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts.
The impact restaurant can make on climate change by going carbon neutral.
Having the "if not use then who else" mentality.
What a "zero carbon footprint" restaurant is.
Here is a great video that dives much deeper into some of the topics covered today.
Today's Sponsor
Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
openmindness.
Altruistic approach to life.
What is your biggest weakness?
Overcommitting.
What's one question you ask or thing you look for during an interview?
Myint looks for a sense of humor.
What's a current challenge? How are you dealing with it?
Making ends meet.
Share one code of conduct or behavior you teach your team.
Follow the golden rule.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Restaurants can be a part of the renewable food system.
We can have a delicious revolution
Changing the system starts with you as an individual.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Anthony Myint for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality.
In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality.
In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene’s restaurant just before opening Tusk. The accolades continue to roll in.
Show notes…
Favorite Success Quote or Mantra.
"No unimportant people."
In this episode with Luke Dirks, we discuss:
What is meant by having a "no unimportant people" mentality.
Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together.
Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions.
Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities.
How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests.
How doing the complete opposite of what everyone else is doing can be beneficial.
When being involved with a 50/50 business partner the importance of having the same vision and goals.
Stripping away unnecessary formalities; people respond better to authentic communication.
How you're going to see more partnership in the industry going forward.
Tips on better time management.
Being thoughtful about location and foot traffic.
The challenges of opening a big restaurant VS scalling into a big restaurant
Considering if a physical space allows for elasticity in labor management.
Finding a partner that is strong where you're weak.
Starting a restaurant with an over aching brand.
How to develop regulars.
Developing yourself before developing your restaurant.
Being ok with being the guy behind the scenes.
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Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being someone who has a great sense of empathy.
What is your biggest weakness?
Getting excited or distracted too easily
What's one question you ask or thing you look for during an interview?
Find interesting people to work for you.
What's a current challenge? How are you dealing with it?
Navigating the issues with labor.
Share one code of conduct or behavior you teach your team.
Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team.
What is one uncommon standard of service you teach your staff?
Locally sourced aggressively seasonal.
Share an online resource or tool.
How I Built This.
RFA Taps.
Slow Burn
What's one piece of technology you've adopted in your restaurant and how has it influence operations?
Resy
Tock
Plate IQ
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Luke Dirks for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new.
If you're interested in Andrew's courses CLICK HERE
Show notes…
Favorite Success Quote or Mantra.
"You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting."
In this episode with Andrew O'Brien, we discuss:
O'Brien's back story and what makes him an authority on the topic of PR.
Not letting the world act on you, but taking control of life and acting on the world.
Owning your own issues.
How publicity starts locally by getting involved with your community.
Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience?
Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic lead@newsoutlet.com. Instead go to the websites team page and get the email from someone specific.
The right and wrong way to deliver a pitch.
How public relations is about developing real and meaningful RELATIONSHIPS.
How to get a return on investment with your public relation efforts.
Becoming a subject matter authority.
How being real and vulnerable is the best approach to public relationships.
Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Andrew O'Brien for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife.
Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France.
In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place.
Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest.
How behind every great restaurant is a great person. seek out and learn from those great people.
How the REAL learning process starts after you graduate culinary school.
What Paley learned about business while working for Danny Meyer.
The benefits of working with your spouse.
The power of journaling and documenting life lessons.
Relocating to a market where you have a better shot a being the best.
If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth.
Staying lean, especially in the early days.
Being careful not to do too much too fast.
Staying focused on doing a few things really well instead of everything thing really well.
Not treating all your team members like "employees" but instead being a transformative mentor.
Today's Sponsor
Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Being in the right place at the right time.
What is your biggest weakness?
Never sure.
Lack of ego.
What's one question you ask or thing you look for during an interview?
Discover whether or not they like people
Lack of ego.
What's a current challenge? How are you dealing with it?
Young people not willing to put in the time to learn.
Slowing the process down.
Share one code of conduct or behavior you teach your team.
Stay positive.
Ask, "How can I do this?"
What is one uncommon standard of service you teach your staff?
Never be familiar, but always exp ress you're friendly.
Being as knowledgeable about the food and the restaurant.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Vitaly Paley for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask.
Show notes…
Favorite Success Quote or Mantra.
"Don't suck."
In this episode with Greg Denton, we discuss:
How Denton's desire to make his dad proud is what got him started in the restaurant industry.
What it was like being interviewed by and working for Thomas Keller at the French Laundry.
How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience.
How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership.
Finding a balance between sternness and easy going.
That a true chef doesn't value awards; they value their business and their craft.
The complexities of dating those you work with.
The importance of understanding your demographic.
How it is not enough to be in the community; you need to be interwoven throughout the community.
How your best publicist is yourself.
Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away.
Finding partners that allow you to focus on what you do best.
How trying to do too much and not having a clear identity is a recipe for disaster.
Sponsors
Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu le your sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Consistently asking people to give it their best.
What is your biggest weakness?
Still gets jealous of other peoples success.
What's one question you ask or thing you look for during an interview?
He looks for people with empathy and who are willing to defend the guest.
Share one code of conduct or behavior you teach your team.
Start the day aggressively so the rest of the day goes smoothly.
What is one uncommon standard of service you teach your staff?
He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Chef Greg Denton for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland’s Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions.
Show notes…
Favorite Success Quote or Mantra.
"Those who believe they can or can't are right."
In this episode with Michelle Cairo, we discuss:
What Cairo learned from her farther and how her father influenced who she is today.
What Cairo learned about herself after working in bigger, corporate operations.
Why it is so important to understand numbers in your business.
Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process.
Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen.
How Cairo took a six figure pay cut to make Olympia Provisions work.
Taking the Plan, Execute, Measure, Correct approach to becoming profitable.
How Cairo dealt with extreme success.
Using the numbers to project growth and take risks.
The pros and cons to operating with partners.
Having balance between being "the maker" and being a business.
Getting creative to form new channels of revenue. If you can dream it you can do it.
How you learn more when you're open to learning.
Today's Sponsor
Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Optimism.
Positivity.
What is your biggest weakness?
Being a know it all.
What's one question you ask or thing you look for during an interview?
Ask questions to get after whether or not who's being interviewed is an authentic person.
What's a current challenge? How are you dealing with it?
Cash flow. They're combating this challenge by leveraging the profit first mentality.
Share one code of conduct or behavior you teach your team.
Own your own shit.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
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If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Michelle Cairo for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon.
Show notes…
Favorite Success Quote or Mantra.
"Never waste a crisis."
In this episode with Nate Tilden, we discuss:
How to make the most of a bad situation.
Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business.
Paying attention to what the universe tells you.
Doing what interests you until you've found your passion.
How if you can dream it you can do it.
Taking jobs for who you're going to work with and what you're going to learn.
How you can use lighting to influence your guest.
The power of a positive attitude.
How to raise a half million in 90 days.
The rules of the bar.
Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner.
If going into business with partners, making sure they have the same vision.
Today's Sponsor
Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
His ability to deal with crazy shit while staying positive.
What is your biggest weakness?
Spreading himself too thin.
What's one question you ask or thing you look for during an interview?
Ask where people want to be later in life.
What's a current challenge? How are you dealing with it?
Underperforming restaurants.
Share one code of conduct or behavior you teach your team.
Be nice to each other.
What is one uncommon standard of service you teach your staff?
Do the job you hate the most better than everyone else and you'll never have to do it again.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Nate Tilden for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea.
Show notes…
Favorite Success Quote or Mantra
Start where you are. Work with what you got. Do the best you can do.
In this episode with Tony Tellin, we discuss:
How most masters consider themselves students before masters, because they never stop learning.
How Tellin got into tea.
Why we should make "having fun" a core value.
Creating an "we" environment instead of a "us and them" environment.
How curiosity and proactivity has served Tellin's in life.
A little back ground info on Steve Smith.
The role authenticity and being yourself has in branding.
Focusing on being the best version of yourself instead of focusing on being like others.
As a mentor, letting your people fail in order to learn.
If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard.
Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it.
Today's Sponsor
Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.
wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.
Knowledge bombs
Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
Stay moving.
What is your biggest weakness?
Easy distracted.
What's one question you ask or thing you look for during an interview?
Make the interview personal.
Go with your heart instead of your brain.
What's a current challenge? How are you dealing with it?
Teaching.
Share one code of conduct or behavior you teach your team.
Just get started, "throw a dart".
What is one uncommon standard of service you teach your staff?
Making something foreign approachable.
What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
Slow down a bit.
Have fun.
Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Tony Tellin for joining me for another awesome episode. Until next time!
Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
