In this episode, we discuss, entangled organizations, discretionary discipline, transactional relationship VS transformative relationship, creating a company of leaders, and how to create self-efficacy in your employees.

This is Tom's Second time on the show. Tom first joined me in Episode 107. If you want to learn more about Tom's story and what makes him great, I suggest you start there. Today we're here to discuss tom's It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results

Tom Walters is a "serial entrepreneur", author, speaker, and principal in numerous companies, he is best known as the Chief Culture Officer of Chicago-area Tasty Catering, a suburban corporate caterer and event planner that was recently named a Forbes Best Small Company in America.

We have Bruce Irving from the Smart Pizza Marketing Podcast back on the show for the 4th time! We'll be discussing Facebook, Twitter, Instagram, and Snapchat: what works now, what doesn't work anymore, and what to expect in the future.  Plus Bruce shares one tip for each platform.

Bonus Episode: Technology is improving and become more affordable than ever before. With upcoming regulations, now may be the best time to update your POS. In this episode I interview 5 of the most recommended POS companies on the show. They share with us what they believe makes them unique and the less obvious assets the offer. I hope this content helps you make an easier decision on your next or first POS! At the very least, I hope it narrows down your options! Please support Restaurant Unstoppable by using my links! Head over to www.restaurantunstoppable.com/316 for details. 

Listen to this episode and discover why NOW is the best time to updated your POS to a cloud-based tablet or mobile system. We also discuss best practices in regard to Payment Card Industry (PCI) Compliance.

[Yaaaawwwnnn].

Yeah, I know. It is not exciting, but you need to know this stuff!

If you're not paying attention to the regulations, things will get very expensive, really fast. Now do I have your attention? That's what I thought.

Linda Hancock is involved in the Federal HIPAA compliance program working with local government and businesses. She became interested in the credit card processing arena while working with larger companies, and shifted career gears to start Dezba Credit Card Payment Solutions in 2003. Dezba's mission is to serve its clients by offering competitive and affordable prices, as well as provide up to the minute information on changing laws and products. Linda is one 100 original Certified Payment Professionals in the nation. Today she's here to educate us on what we MUST know to stay compliant in the upcoming year.

Today we're going to be discussing Restaurant Fundamentals with Joe Erickson from RestaurantOwner.com. Joe has put together a checklist of basic systems every restaurant should have. We'll be covering systems for Management, FOH, and BOH.

Joe Erickson is a leading contributor and Vice-President of RestaurantOwner.com and a feature writer for Restaurant Startup & Growth magazine. As a thirty-plus year veteran of the restaurant industry, Joe has created and developed several successful foodservice concepts as manager, owner, and consultant. In 2004, Joe teamed up with long-time friend and business associate, Jim Laube, founder of RestaurantOwner.com. Together they have developed hundreds of articles, tools, and resources to help independent operators compete with the chains and become more profitable.

In this episode, we discuss setting goals, applying a time limit to goals, taking jobs that help you learn and grow as a professional, putting in the work before you expect to reap the benefits, taking car of your team, and living with integrity.

Chef Michael Ferraro graduated from the Culinary Institute of America in 2002. He would go on to spend the next 6 years developing his craft. In 2008, Ferraro took over the kitchen at the recently-opened, NYC SoHo restaurant, Delicatessen. In 2009, Ferraro open Macbar, a restaurant fully dedicated to gourmet macaroni & che

In this episode, we discuss why running a business using a P&L is like driving a car looking through the rear-view mirror, how to set and control your spending with a budget, why daily tracking increases your situational awareness, and how sharing what you've tracked gets your team more involved. Also, we get a little off topic and discuss the significance of developing a "playbook" or protocols. 

Ryan Gromfin is also known as The Restaurant Boss. After years of working in the kitchen at numerous restaurants, 5-star hotels, with James Beard Award-winning chefs, and the best hotelier in the world, he is now using his experience to serve as an industry consultant at Authentic Restaurant Concepts. Today he helps restaurant owners reduce cost and increase profit with efficient strategies and you can find his work at www.TheRestaurantBoss.com

In this episode we discuss living in the moment, the value of having a vision, putting in the time and not bypassing experience, how the secret lies within the "human factor", how to grant approval of your guest, why granting approval of your guest starts with granting approval of yourself, how being in the zone is about removing the inner dialog and existing to serve the others, the invaluable skillset of finding and working with partners, what happens when our emotions get the best of us

Ater arriving in New York with a Degree from the University of Belgrade, Dushan Zaric eventually broke into the industry as a Doorman. But this was only the beginning for Dushan. He found his passion for developing innovative cocktails while working behind the bar and has since established himself as one of the industry’s most celebrated advisors and mentors. 

In 2012, Dushan was listed as a Forbes Top 50 Tastemakers and co-founded The 86 Co. In 2014, he was awarded the Best Bar Mentor Award at Tales of the Cocktail. A notable author, entrepreneur, and influencer, Dushan continues to serve the industry and inspire the new generation of bartenders as Co-Owner of Employees Only, located in New York City

In this episode, we discuss becoming a person of value by learning a unique skill that can serve someone else, why Kevin took the pay cut to transition to a management role, the approach Kevin took to becoming a bar owner, catering to what your customers want, how you can create a promotion out of anything, staying clean, functional and relevant, how to market a modern day restaurant or pub.

Artist. Bar Owner. Comic Book Shop Owner. Entrepreneur. Hustler. Husband & Father. Bednarz wears a lot of hats, but the one thing that he always manages to accomplish in all of his passions is having fun. Kevin is the Owner / Operator of The Ashburn Pub, Northern Virginia's original neighborhood pub. With over 20 years in business, the Pub is a landmark restaurant that features amazing food, a full bar, craft beers, 11 TVs and exciting monthly events.