In this episode with Brett Ottolenghi, we discuss:

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

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

In this episode with Brett Ottolenghi, we discuss:

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

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

Show notes…

Favorite Success Quote or Mantra.

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

Today's Sponsor

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

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

Contact Info

VegasFoodExpo.com

www.artisanalfoods.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Cara Graham, we discuss:

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

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

Show notes…

Favorite Success Quote or Mantra.

"Follow your moral compass."

Today's Sponsor

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

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

Knowledge bombs

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

   • Paying attention.
   • Constantly living in a place of growth.

2. What is your biggest weakness?

   • Worries too much.

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

   • Pay attention to body language.

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

   • Work-life-balance.
     • She has overcome this by empowering her team.

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

   1. Be kind.

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

   1. Be yourself.
   2. Know your menu.
   3. Know the stories behind the food.

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

   • Feed the Resistance: Recipes + Ideas for Getting Involved

8. Share an online resource or tool.

   • Cherry Bomb Podcast. 

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

   1. Be kind
   2. work hard
   3. find what you love.

Contact Info

Cara@lockelandtable.com

Email: employment@lockelandtable.com

Instagram: @lockelandtable

Chef Hal's personal Instagram:@chefhalholdenbache

Facebook/lockelandtable

Thanks for Listening!

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

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

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

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

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

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

[smart_track_player url="http://traffic.libsyn.com/restaurantunstoppable/456_Chef_Hal_Holden-Bayche_mixdown.mp3" twitter_username="ericcacciatore" ]

In this episode with Chef Hal Holden-Bache, we discuss:

• The new generation being the generation that brings us back to doing things the old way, "Getting their hands in the dirt!"
• Traditional education not necessarily being the best path.
• Surrounding yourself with the greatest if you want to be the greatest. ESPECIALLY during the come up.
• How kitchen culture has evolved to be more supportive and collective.
• If you bust your ass for others, they'll bust their ass for you.
• Life in an apprentice program.
• The importance of learning to cook for the guest and not for yourself.
• Being mindful of how the menu you write affects your team.
• The power of a well balanced group of three in a partnership.
• making a list of nonnegotiable list of things you'll need to be happy.when opening a restaurant.
• How when you go to work for the best during your come up, the best come to work for you.
• Your goal being managing managers.
• Not being one of those chefs who says they lost their life to their restaurant.
• Creating standards and sticking to them.
• How to handle critiques.

Chef Hal Holden-Bache attended Shepherd University in his home town of Shepherdstown, WV. After graduating, Hal fine-tuned his abilities apprenticing at the world-class Greenbrier Hotel and Resort. When he wasn't apprenticing he was seeking the mentorship of Certified Master Chefs, and world renowned restaurateurs. In 2002 he arrived in Nashville, TN. 10 years later he, along side business partner, Cara Graham, opened Lockeland Table Community and Bar. Six years later they're still going strong.

Show notes…

Favorite Success Quote or Mantra.

"Teamwork makes the dream work!"

"Chemistry is more important than talent sometimes."

Today's Sponsor

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

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

Knowledge bombs

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

   • Social and emotional intelligence.

2. What is your biggest weakness?

   • Desire to be a father.

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

   • Ask, "What book are you reading right now?"
     • You can learn a lot from a person with this questions.

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

   •  making adjustments to his team with the departure of his Sous Chef.

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

   • Control your emotions.
   • Take care of your health.

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

   • Treating every person as a VIP

7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   
   The Art of Living According to Joe Beef: A cookbook of Sorts

8. Share an online resource or tool.
   1. instagram
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   
   1. Education. Get it and give it.
   2. Its possible to be profitable.
   3. Take care of your community.

Contact Info

Email: employment@lockelandtable.com

Instagram: @lockelandtable

Chef Hal's personal Instagram:@chefhalholdenbache

Facebook/lockelandtable

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Hal Holden-Bache for joining me for another awesome episode. Until next time!

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

n this episode with chef Debbie Sutton, we discuss: 

• What Debbie first liked about the hospitality industry; dealing with and making people happy. 
• Keeping sight of the bottom line. 
• Bad issues in most restaurants starting at the top. 
• How to turn around a failing restaurant. 
• Our responsibility as business owners to see the good and strengths in others, pulling it out of them, and helping them along their path in life. 
• Holding people back from progressing for your own benefit being the worst thing you can do. 
• How success can be defined by how many people you've helped. 
• How the corporate world put people "in a box" and limits creativity. 
• The power of declaring what you want in live. Say it out loud! 
• How Organization is important and if you're not organized find people who are. 
• Focusing on what you do best keeping the cashflow high. 
• While it is good to be the best at one thing, don't put all your eggs in one basket. 
• How less... can be more. Keep it simple. 
• Why knowing what you're able to do and holding your ground is so important during the negotiation process.
• Learning how and knowing when to say "no". 
• How saying no can lead to trust. 

Hailing from New York, Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. In 1999 wanting to offer more, she and her Father chose to open their own café’ and catering business in White House, TN. Today, Debbie is Owner and Executive Chef of 8 Lavender Lane, a full service catering and foods company managing 1,100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena’s.

Show notes…

Favorite Success Quote or Mantra.

"Be inspired by everyone you meet and everything you see. And, inspire someone every day. 

Today's Sponsor

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

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

Knowledge bombs

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

   1. Not living in a box. 
   2. Optimism. 

2. What is your biggest weakness?

   • Organization.

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

   • Ask, "Why do you want to work here?"

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

   •  Expansion

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

   • Beware of how you present yourself.  

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

   • Do whatever it takes to make the customer happy. 

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

   • Alexa

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

   1. Inspire people everyday.
   2. Be inspired by people every day. 
   3. Be inspired by everything you see. 

Contact Info

Debbie@8lavendarlane.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Jeff Newman, we discuss:

• How success comes from the work you do after you've done all your work for the day.
• Whether busy or slow there is always one speed you move in a kitchen.
• Taking the time to mold the next generation of professionals.
• continually questioning what you're doing.
• Organization and list making.
• Taking the guest prospective to be proactive.
• The tiny details that make a big difference.
• Getting out of your education what you put into it.
• How to manage people.
• Being true to yourself.
• Getting over the fear of just starting.
• Continuous improvements.
• Taking care of your employees.
• Having more money than you think you need.

Chef Jeff Newman hails from Lexington, KY and got his start working at the Marriott. While at the Marriott he was offered a scholarship to attend The Culinary Institute of America. After the CIA he fulfilled his obligation with the Marriott and continued to sharpen his teeth at Boone Tavern. In 2014 He partnered Jon Rigsby and opened Blue Door Smokehouse. They've been selling out of brisket daily since.

Show notes…

Favorite Success Quote or Mantra.

"Perseverance and success is based off all the work you do after all the work you've done all day."

Today's Sponsor

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

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

Knowledge bombs

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

   • Positivity.

2. What is your biggest weakness?

   • Being a dreamer.

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

   • Hire people who engage you during the interview.

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

   • Not being able to meet the meat demand.

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

   • Honesty

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

   • Know your guest's name and whats going on in their live.
     • it has to be genuine.

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

   • A Walk Across America

8. Share an online resource or tool.

   1. Mind of a Chef
   2. Instagram

      • @reneredzepinoma

      • @anthonybourdain 

      • @mikeisabelladc 

      • @franklinbbq

         

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

   • Square

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

    1. Authenticity.
    2. Acceptance. Be open minded.
    3. Eat good food.

Contact Info

Bluedoorsmokehouse.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Toa Green we discuss:

• Opening a restaurant day-by-day, lesson-by-lesson. 
• Building your team. 
• Getting out, connecting with local media, and your community. 
• Paying attention to what your customers want. 
• When you're on to something lean into it and test the market slowly.
• Getting your people trained to the point where you can leave your restaurant. 
• The impact of doing a few things really well. 
• Giving up on one dream to pursue an even bigger dream. 

A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners.

Show notes…

Favorite Success Quote or Mantra.

"Step by step, courageously." 

Today's Sponsor

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

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

Knowledge bombs

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

   • Being open minded. 

2. What is your biggest weakness?

   1. being more patient 

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

   1. look for:
      • kindness and compassion.
      • people who are well rounded.
      • passion for serving. 
      • people who are fun to be around.

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

   • Time.

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

   • Honesty and openness.

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

   • Go above and beyond for hospitality. 

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

   • Setting the Table : The Transforming Power of Hospitality in Business
   • Creative, Inc.: The Ultimate Guide to Running a Successful Freelance Business 

8. Share an online resource or tool.

   • Slack

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

   • Square
   • Jolt

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

    1. Be yourself
    2. live freely and without fear
    3. love thy neighbor.

Contact Info

Toa@Crankandboom.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Doug Mullins, we discuss:

• Anticipating guest needs and exceeding their expectations.
• Connecting with your guest by listening, processing, and retaining.
• Growing your community by connecting your guest.
• Mastering time management to scale.
• What qualities to look for in employees.
• How to take over a failing business.
• Changing atmosphere to change culture.
• Not over addressing a paticular demographic.
• entering into a franchise to steal ideas.
• Finding the perfect balance of systems and culture.
• The "Nine Box Model".
• Using organizational charts and chains  of command to improve communication and structure.

After receiving a degree from western Illinois university, Doug pivoted to a career in sales. 1991 he opened his first bar and grill and would open 3 additional operations by 2005. in 2004 Doug bought into a national sports pub franchise, and then transitioned to become a franchisor consultant for that same operation. In 2014 he joined Ouita Michel Restaurant Group as their Director of Operations, where he remains to this day.

In this episode with Dan Wu, we discuss:

• Not letting being perfect prevent you from starting.
• Being the biggest version of yourself.
• The value of knowing people.
• Seizing opportunity while it last.
• Working at different restaurants to learn.
• Doing well by doing good and tying your brand to other brands that are doing good.
• Being a skilled chef not being nearly enough to run a successful restaurant.
• Knowing that everyone struggles in the beginning, and you're not alone.
• Helping those who are just getting started.
• Rotating everyone through all the stations so the team grows.
• When people go to bat for you, how you can't screw it up.
• Your restaurant brand being an extension of your personal brand.
• Building a narrative while building your brand.
• Using Kickstarter to promote opening.
• Strategy for finding investors.
• Let your people figure it out on their own before interjecting.

Originating from China, when Chef Dan Wu was eight years old he moved to the United States. After graduating college, Wu ate his way through San Francisco and New York. In 2014 Chef Wu managed to find himself on Masterchef. After Masterchef, he started his own podcast the Culinary Evangelist, which ultimately lead to opening his own restaurant Atomic Roman located in Lexington, KY.

Show notes…

Favorite Success Quote or Mantra.

"Don't let perfect be the enemy of good."

Today's Sponsor

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

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

Knowledge bombs

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

   • Going big.

2. What is your biggest weakness?

   • Discipline to now do too many things.

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

   • Where do you want to be in X years?

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

   • Staying focused by maintaining interest.

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

   • See it from the customers point of view.

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

   1. Not nickle and diming people

7. Share an online resource or tool.

   1. Google
   2. Youtube

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

   1. Square
   2. T-sheets

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

   1. Don't be perfect be the enemy of good
   2. Just do it and always do it better the next time.
   3. do well by doing good.
   4. Good.

Contact Info

Instagram: @Atomicramen

Facebook/Atomicramen

Thanks for Listening!

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

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

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

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

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

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

In this episode with Daniel Souder, we discuss:

• Having the courage to lead.
• Getting out of your comfort zone. 
• How you know when you're ready to lead. 
• Exposing yourself to food and beverage in order to really learning. 
• Being a person of value by becoming a specialist.  
• Treating people like individuals.
• The significance of creating a niche in a market. 
• How being physically fit is just as important as being mentally fit. 
• To grow from as an organization you need to grow from your core. 
• Establishing yourself in growing communities.
• If something is not possible. Make it possible. Blaze a path.
• Not only buy food locally but doing all business locally. 

Student of Miami University, and Level 2, Certified Sommelier, Daniel Souder came up in Cincinnati, OH. Today, Souder is a sommelier-turned-restauranteur, serving as Co-Owner of  Cincinnati's Pleasantry.

Show notes…

Favorite Success Quote or Mantra.

"Leadership is scares because few people are willing to go through the discomfort required to lead."

Today's Sponsor

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

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

Knowledge bombs

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

   • Sense of control.
   • Structure.
   • Routine.

2. What is your biggest weakness?

   • Admitting that he has weaknesses.

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

   • Hire personality and people who are willing to learn.

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

   • Saturation of the market. Grow a little everyday.

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

   • Do it right the first time.

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

   • Create a regular by starting a conversation.

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

   • Tribe of Mentors: Short Life Advice From the Best in the World.
     
   • Tools of titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers. 
     
   • The 15 Commitments of Conscious Leadership: A New Paradigm for Sustainable Success.

8. Share an online resource or tool.

   • The Tim Ferris Show

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

   1. Reserve.
   2. Breadcrumb.
   3. Upserve.

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

    1. chill out
    2. due dillegence. Be proactive not reactive.
    3. Be present.
    4. Always be learning

Contact Info

pleasantryotr.com

Thanks for Listening!

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

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

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

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

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

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

In this episode with Mark Wilson of Total Loyalty Solutions, we discuss:

• How Wilson got into the business.
• Why Wilson chose the Little Caesars Franchise. 
• Some of the benefits of operating a franchise. 
• Showing your employees that you're willing to do the work you're asking them to do. 
• How Wilson scaled from 12 to 74 locations. 
• Why Wilson ended up selling his 74 locations. 
• How & why Total Loyalty Solutions was create. 
• The power of capturing email addresses.  
• Using push notifications via smart phone app to stay top of guest mind.
• How to get people to sign up for your restaurant's app. 
• Key components to a good online ordering platform. 
• What the future of direct marketing looks like. 

Mark Wilson owned 12 independent locations of Little Caesars Franchises before become the president of group that owned a total of 74 locations. Today, he's vice president of strategic loyalty sales at Clipper Magazine and Total Loyalty Solutions.

Success Quote or Mantra

"He who hears the most no's will eventually hear the most yeses."

Resources Mentioned

Total Loyalty Solutions

Exclusive for Restaurant Unstoppable Listeners interested in learning more about Total Loyalty Solutions Online Ordering and Mobile Apps - get you first month of any new Total Loyalty Solutions service free by requesting a demo here: CLICK HERE FOR A DEMO

Today's Sponsor

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

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

Contact Info

Total Loyalty Solutions

Thanks for Listening!

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

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

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

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

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

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

In this episode with Chef Anne Kearney, we discuss:   

• How to properly taste food. 
• Never walking past a piece of trash. Respecting your space.  
• Only hiring committed people. 
• Constantly pushing your people toward perfection. 
• Excellence as a standard.
• Making an example of those who are doing it right. 
• Finding a good boss.
• Taking care of your people. 
• Constantly adapting. 

Chef Anne Kearney is a graduate of the Greater Cincinnati Culinary Arts Academy. She would continue on to New Orleans where she grew under the mentorship of the John Neal and the Emeril Lagasse. Eventually, Kearney had the opportunity to purchase Peristyle restaurant 1995. in 2004 Kearney returned back to Ohio and opened Rue Dumaine.

In this episode with Chef Elizabeth Wiley, we discuss:

• Being mindful about how you make people feel. 
• How hollering and being an shithead doesn't serve you or your team. 
• How being more organized makes working more fun. 
• Incorporating a debriefing.  
• The importance of knowing yourself. 
• Learning and leveraging a unique skill as point of entry into the industry. 
• Being positive to attract onto yourself incredible people. 
• "Three" being the magic number when it comes to partnerships. 
• Getting front of house and back of house experience to improve your odds of success.  
• Paying for a consultant when opening your first restaurant. 
• Being detailed and realistic about your expenses with a cost analysis.
• Establishing a personal connection with your guest.  
• Being super frugal and letting your cash determine your growth.
• Using partners to pump energy and new ideas into your business. 

Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.

In this episode with Chef Anthony T Head, we discuss:

• How Chef Head got into cooking.
• How cooking can be used to heal.
• The benefits of working for a restaurant hat has just opened. 
• Having the freedom to fail. 
• The role humility plays as a chef.
• Having high standards.
• Why serving your guest should be an intimate experience. 
• The value of educating your team.
• Using media to educate your guest.
• Using fear and anger to lead NOT being a solution.
• Leadership in what you do.
• Working with people who need a second chance.
• Mentoring and teaching your people not only what to do, but how to be.

Born and raised in Dayton, OH, Chef Anthony T Head is a graduate of Ball State University school of Business. Chef Anthony T Head is the son of the City on the mission to raise up the city and the next generation of restaurateur. Today he's the director of the Culinary Program at Ponitz (PO-NITS) Career Technology Center.

Show notes…

Favorite Success Quote or Mantra.

"A good cook, cooks. A better cook reads. The best cooks write."

Today's Sponsor

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

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

Knowledge bombs

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

   • Communication his passion.
   • His passion for serving others.

2. What is your biggest weakness?

   • Patience.

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

   • Ask, "Why do you cook?"
     • Then keep asking why.

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

   • Getting the next generation of young people to fail safely.

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

   • Safety and sanitation.

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

   • Respect for humanity and family.
   • Empathy.

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

   • Better: A Surgeon's Notes on Perfromance

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

   1. I love you.
   2. I believe in you.
   3. I believe in your dreams.

Contact Info

Facebook/ChefAnthonyHead

Instgram: @GemCityChef

Twitter: @ChefAnthonyHead

Thanks for Listening!

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

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

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

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

Huge thanks to Chef Anthony T. Head for joining me for another awesome episode. Until next time!

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