Chef Gaudet is a graduate of The Cambridge School of Culinary Arts. After graduating he spent 9 years honing his skills at Eleven Madison Park, Jean-Georges and Aquaveet. Upon returning to Boston, he held the Chef De Cuisine title first at Brasserie Jo then at Aquitaine Bistro. Today, he is the Executive Chef/Partner at the well known West Bridge Restaurant in Cambridge MA. In this episode Chef teaches that its NEVER too late to chase your dream and to never stop learning.

Jim has been working in the hospitality industry since the age of 16. He’s done every job from dishwasher to short-order cook to management to national level positions with multi-billion dollar public companies. He’s received a B.A. in Hotel & Restaurant Administration and has an MBA in Technology Management. As a very successful sales builder, Jim has been asked to present for the National Restaurant Association Educational Foundation at the NRA Show, Fast Service Conferences and in university classrooms. Additionally, Jim now runs a Hotel & Restaurant program at a local community college. On top of all of this he’s the founder of Hospitalityfan.com where they manage social media for indie restaurants day in and day out across the nation.

Richard’s journey to become a Master Chocolatier began in 1995. In his pursuit he has spanned the globe from Ecole Chocolat in Vancouver to Ecole du Grand Chocolat Valrhona in the Rhone Valley of France, studying and fine tuning his artful craft.  Today, he is running the show at the very successful chocolate cafe called the Dancing Lion. There is no questioning he owns the chocolate scene in Manchester, NH. Ever heard of the Malcolm Baldrige Criteria for Performance Excellence? No? Well then... you should Take a listen!

Brian is the Founder of RestaurantEngines.com, a company dedicated to creating tailor-made websites to fit the unique needs of restaurants. This is Brian’s second appearance on Restaurant Unstoppable. The first time brian was on the show we discussed the 5 essentials to a restaurant website. Today we're cranking it up and going to discuss 9 ways to OPTIMIZE your restaurant website. We'll wrap up the episode by having Brian answer some listener questions. 

Chef Champe Speidel is a graduate of Johnson and Whales University. After graduating in 2000, he got busy over the next five years honing his craft. In 2005 he and his wife, opened Persimmon; a modern restaurant, serving ingredient and technique-driven American cuisine. 10 years later, his restaurant is being featured in countless magazines, he has become a four-time semifinalist for James Beard Best Chef: Northeast and 2 time semifinalist for James Beards Outstanding Service. Listen to this episode and discover how the power of precision can make you UNSTOPPABLE!

Chef Sisca is a graduate of Johnson & Wales and has worked his way through New England, and New York. While in New York he fine-tuned his skills at One If By Land, Two If By Sea, before becoming Sous Chef at the renowned Le Bernardin.  During his tenure at Le Bernardin, they earned a Michelin Three Star award and Four stars from The New York Times. Today, Chef Sisca is the Executive Chef and Partner at Bistro du Midi in Boston, Ma. Just recently Bistro du Midi was recognized as one of Boston’s top 50 restaurants. Listen to this episode and discover why you must first learn to follow before you can lead and why hiring experience isn't always best.

Marnie is the author of 12 books, speaker, online mentor, owner/manager of a retail, as well as an online business. So why is she on the show? On top of all that she is the proprietress of two family restaurants: M&K Takeouts and Over Coffee Espresso Café. Her business strategies have been shared by: ABC, CBS, The Chicago Times, Houston Chronicle and USA Today. In this episode she really dives into the value of faith, gratitude and Servant Leadership.

Nick Sarillo is the founder, CEO and “Primary Keeper” of the Purpose and Operational Values of Nicks Pizza & Pub – The sixth busiest independent pizza company in per-store sales in the United States. Additionally, he is the author of A Slice of the Pie: How to Build a Big Little Business. Nick’s insights have been featured in The New York Times, The economist, Inc. Fast Company and Investors Business Daily. In this episode Nick really drives  home the value of having a great team and community to support your restaurant.

Owen is the co-founder of SweetProcess, an online application that makes it easy for you to systemize your entire Restaurant by quickly documenting procedures on how you get tasks done so that your employees know what you know. We often discuss the importance of systems, processes and procedures, but we never really dive into the details on where and how to get started. By the end of this episode you will be an UNSTOPPABLE, process creating MACHINE!

If there is one episode to listen to, this is the one! This episode is a recap of what I learned in my first year as Host of Restaurant Unstoppable.  It is a summary of the most valuable lessons I've learned from interviewing over 75 successful restaurant professionals. I went through every episode and tallied the most common answers and summarize them all. I'll wrap up with explaining the evolution of the show over the past year and my vision for the future. Lastly,  I can't way to wrap up an end of year show with what I was grateful for in 2014.