In this episode we discuss, the influence our culture has over us, first training culture to our people, training as an investment and how investing in your people leads to the ultimate competitive advantage, the 5 basic elements of training your staff, training technologies, how to train those 16 of years and older, and why the training and learning process is never ending! 

A graduate of Texas A&M, Dr. Anton Villado holds a Ph.D. in Industrial/Organizational Psychology. During his career, Dr. Villado has worked with organizations in various industries, but most recently the restaurant industry. In 2016, Anton joined RestaurantOwner.com to become their Chief People Officer. His work has been presented at national conferences and published in various scientific journals and book.

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.

In this episode, we discuss how open book management works, how open book management leads to a better society, how open book management is about the game, creating a company of owners, giving your team equity in your business, what is meant to be great instead of big, and then we make an example of two small giants: Union Square Hospitality & Zingermans Community of business.

Bo Burlingham is an editor-at-large of Inc. magazine and the author of five books, the most recent beingFinish Big: How Great Entrepreneurs Exit Their Companies on Top. Today we'll be discussing two of his previous books: Small Giants: Companies That Choose to Be Great Instead of Big, 10th-Anniversary Edition which was one of five finalists for the 2006 Financial Times/Goldman Sachs Business Book of the Year award. and The Great Game of Business, Expanded and Updated: The Only Sensible Way to Run a Company introduced the concept of open-book management, has sold more than 300,000 copies and was named one of “the 100 best business books of all time.

In this episode, we discuss how to approach a negative customer, why it is always best to take the human approach, how to identify when it is time to "fire" a guest, How to go about firing a guest, why you need to hold your business partners to the same standards as someone you'd be willing to marry, how to protect yourself opening under an LLC, implementing an operations agreement taking time to develop your team and business plan, and how even being a little distracted can cause you to fail. 

Chef Dave Query got his start in the restaurant industry at the age of 15 working at a hotdog stand. He would go on to graduate from the CIA in 1985. by 1988, at the age of 25, he was a restaurant owner. In 1994 Chef Dave founded the Big Red F Restaurant Group. 22 years later Big Red F is operating a total of 12 restaurants which consist of 6 unique concepts.

In this episode we discuss how to approach mentors, living intentionally, being selfless by purchasing from local and independent suppliers, making your restaurant an extension of your personal brand and believes, how to gather data and emails, training your staff, and delegating.

Chef Marcus Guiliano is an award-winning chef, green restaurateur, real food activist, professional speaker, restaurant consultant & ultra-marathoner. In addition to successfully owning and operating the first Green Certified restaurant in the Hudson Valley, Aroma Thyme Bistro, Chef Marcus has begun to devote his time consulting and troubleshooting for other restaurants. Chef Marcus has launched activist/watchdog-oriented sites including NoFarmedSalmon.com, ChefonaMission.com & the controversial FoodFraudTV.com. You also need to check out 50mistakes.com, where Chef Marcus shares 50 common mistakes restaurant owners make. 

The purpose of this episode is to introduce you to the concept of a MASTERMIND GROUP. We'll start off with a brief history of masterminds and then I'll dive into some of the finer details behind the theory of a mastermind group. The explanation I give came directly from the man himself, Napolean Hill and his book, Think and Grow Rich, where the concept of a mastermind was first expounded upon. 

After we all understand what a mastermind is and how it works, you'll join the members of the first every mastermind group I hosted and they'll share with you the benefits and value they extracted from the experience. 

In this episode we discuss why you need to tackle your passion full on once you discover it, incorporating learning and sharing knowledge into your culture, how to exceed expectation, why the experience is more important that the food or drink, and when you boil it down its really just about making people happy. 

Initially treating the restaurant industry as means to financially sustain plenty of other creative endeavors, Bobby Burns is now 24 years in. What got him hooked is the raw transparency and intimacy between the bartender-guest interaction. Bobby has had experience in all genres of the industry from corporate restaurants and fine dining venues to nightclubs and dives. Today he is the General Manager of Forest Hills Station house, in Forest Hills, New York.

In this episode we discuss developing relationships, always learning and asking why, how giving can help you get, understanding your numbers, knowing the vision you're setting out to achieve, moving on why you've achieved you goal, spending time on your business and not in your business, the power of staying optimistic and positive.

New Zealander Dean Brettschneider, a.k.a. the Global Baker, has earned many accolades dedicating his life to the craft of baking. Author of 13 cookbooks, columnist, TV personality, judge, teacher, student, and restaurateur... this guy does a little bit of everything. In 2012 Dean open opened the first two of what is now 7 Baker and Cook location, in 2015 he open Singapore's first gourmet sourdough pizza restaurant Plank sourdough pizza and in January of 2017 he opened the first Baker & Cook and Plank Sourdough Pizza in Manila. in April 2016 Dean Opened Brettschneider's Baking and cooking school.

In this episode, we discuss how Shila's family went from rags to riches by opening a restaurant, how systems can create harmony in your restaurant, what it was like to go from host to CEO and President of the family business in 13 years, and how to obtain work-life balance in a family business. 

In 2004, when Shila Morris was 18 years of age, her parents, Misty and Gary Young, purchased the original Squeeze In, located in Truckee, CA. During the next 13 years, Shila went from earning a little extra cash at her parent's restaurant to becoming the President and CEO of 7 Squeeze In locations with franchise opportunities on the table.

Jim Laube is joining us to discuss the most important numbers we need to consider when opening and running a restaurant. Sales to investment ratio, sales per square foot, prime cost, running inventory report, and open book management, what are these things and how can they impact our restaurant for the better?

Jim has served our industry for decades as a CPA and advisor to independent restaurants throughout the U.S. regarding operational, financial, cost control, and profitability issues. Today,  Jim serves as Founder and Publisher at RestaurantOwner.com. RestaurantOwner.com is an incredible resource consisting of business plan templates, operating systems & procedures, checklist, training manuals, and webinars.

In this episode, we tackle an issue that every restaurant owner seems to be up against. Turnover. 

I ask all of my guest mentors: Currently, what is your biggest challenge and how are you overcoming it? 

By far, the most common answer: finding and keeping quality employees. In other words, preventing turnover. 

So... What did I do? I brought in the big guns; Tom Henschel.

Tom Henschel is the president and founder of the executive development firm Essential Communications and the host of The Look and Sound of Leadership podcast. 

Tom expertise as a communications coach has taken him into executive offices at companies such as Amgen, BP Indonesia, CitiGroup, Ernst & Young, Lockheed Martin, Symantec, and Toyota. 

In this episode, we discuss creating a restaurant that is an extension of who you are, what can happen when you surround yourself with the right people, embracing technology, and why you just need to keep doing the work!

In 2015, a terrace house in South Melbourne that was formerly home to a burlesque club was overtaken by Shaun Quade and Mr. Harry.They set about creating a venue with the bones and soul of a restaurant but with a theatrical and multisensory approach. With a deep respect for produce and technique, Lume's team share an unrelenting desire to experiment.  They honor tradition, yet at the same time are hell-bent on building their own. Over the past 6 months, things have accelerated rapidly. In November they were named go-me-o Gault Millau Australian Restaurant of the Year and received their second Hat. They also headlined Taste of Melbourne festival, Good Food Month and Melbourne Food and Wine Festival; the quote "big three in Australia." 

In this episode, we discuss the differences between successful and unsuccessful restaurants, why you should focus on doing few things extraordinarily well versus many things ok, why you should over complicate your restaurant, and how technology, specifically technology that mines data is leveling the playing field.  Paul Hadfield is the founder of diningDATA.com and has been involved in helping small businesses for more than 14 years. Starting from a commission-only sales position at the age of 20 to growing multiple start-up organizations, he is as passionate about his client's ventures as he is his own. diningDATA.com allows Paul to use his extensive knowledge of payment technology while applying his love for restaurants and hospitality.

In this episode, we're learning on how to better understand and persuade people. Ross Jeffries has been described as someone who not only knows more than anyone in the world about how persuasion and seduction works, but more than anyone ever SHOULD know about these topics.For over 25 years, Ross Jeffries has taught 60,000 men how to use their language to tap deep into the unconscious processes for human connection, emotion, and decisions to find the women of their dreams.

Now, you're probably thinking "Eric's official fallen off his rocker! What's this have to with the restaurant biz?" Just trust me! I promise this all ties into entrepreneurship, sales, and marketing in the restaurant business

Today Dave Stachowiak is here to share with 5 ways you can empower the people you lead.Dave Stachowiak is the founder and host of Coaching for Leaders a top 10 careers podcast on iTunes. He was named in Forbes as one of the 25 Professional Networking Experts to Watch in 2015 and has also been featured in U.S. News & World Report.Dave has been recognized multiple times with international business awards by Dale Carnegie Training. His credentials include a doctoral degree in organizational leadership from Pepperdine University, senior instructor certification with Dale Carnegie Training, and a Coach U graduate.Dave has taught years of graduate courses in leadership and education at Vanguard University and serves on the board of the Global Center for Women & Justice