Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia. Feather opened Ipanema Cafe in 1998, Garnett's Cafe in 2009, The Roosevelt (with Lee Gregory) in 2011, and was a founding partner of WPA Bakery  in November 2012. Garnett's at The Valentine opened in June 2017 and well as Laura Lee's.

Show notes…

Favorite Success Quote or Mantra.

"Make yourself happy. Keep moving forward." 

In this episode with Kendra Feather, we discuss: 

• Not letting the media pin you up against your friends in the industry. 
• Looking at other restaurants in your community as allies and collaborating with them. 
• Creating your own "board of advisors."
• Growing your people, so you can step away and focus on other projects. 
• Create healthy, friendly competition between your neighboring restaurants.  
• Not chasing trends, instead chase what matters to you. 
• Being your own publicist.
• Finding your own lane and partnering with those who are strong where you are weak. This allows you to focus on doing what you do best with 100% of your bandwidth. 
• Creating opportunity for others. 
• What Kendra did differently with her most successful restaurant.  

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.

Knowledge bombs

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

   • Tenacity.

2. What is your biggest weakness?

   • Having the occasional "pity party." 

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

   • If they shit job their former job, don't hire them. 

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

   • Cooking in a kitchen that she hasn't cook in for 13 years. 

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

   • Be nice. 

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

   • Cultivate servers that are seen and not heard. 

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. 

8. Share an online resource or tool.

   • The Tim Ferris Show 
   • Reddit

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

   • Yelp Reservation
   • Orderly
   • Breadcrumb

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?

    • He who is happiness wins. 
    • Happiness is not what you always think 

Contact Info

@rooseveltRVA

@LauraleesRVA

@GarnettsRVA

@IpanemaVEG

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 Kendra Feather 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!

Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Hud

dleston is the head of design and user experience for Snags innovation lab. For the past two years his innovation group has been working to solve a problem for the epic that is our labor shortage.

In this episode with Rob Huddleston of Snag Work, we discuss: 

• The history of Snag. 
• What makes Rob the man for the job to create a solution for the labor shortage issue. 
• How Snag Work plans to execute the "gig economy" with the hospitality industry. 
• The challenges of the gig economy in the hospitality industry. 
• What the gig economy for hospitality will look like for both owners and hourly employees. 
• The data you get from allow a rating system between the Owner and gig worker. 
• How to know when Snag Work will be in you city.

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.

Contact Info

www.snag.work

@snagwork 

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 Rob Huddleston 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!

Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade.

Show notes…

Favorite Success Quote or Mantra.

"You've got to know the basics before you can break the rules." 

In this episode with Jay Bayer, we discuss: 

• Paying your dues before making your moves. 
• Constantly improving communication. 
• The importance of being reliable and dependable.  
• Taking a risk. 
• The importance of a team that can communicate and work together.  
• How quality of product influences moral.
• How to communicate directly and sternly, yet in a caring way.  
• Why you should never berate someone in front of co-workers. Wait until after service in a private setting. 
• How culture comes from the top down, so be mindful of what culture you're projecting. 
• Using food and beer to foster relationships. 
• Getting a sweet deal on restaurant space by being someones exit strategy. 
• How getting out of the way empowers your people.
• How giving your people the opportunity to create and contribute increase their buy in.  
• The benefits of being an "industry" focused bar. 
• How you go further if you choose to collaborate instead of competing against one another.    

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.

Knowledge bombs

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

   • Team builder. 

2. What is your biggest weakness?

   • Stubborn. 

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

   • Find out if they're can pick up on the details.  

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

   • Time management.  

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

   • empowering your people to contribute and create. 

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

   1. Guns Germs and Steel 
   2. Eat that Frog!
   3. Attention Pays

7. Share an online resource or tool.

   1. Facebook

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

   • Slack

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. empower your people with the tools they need
   2. Actively maintain your culture.
   3. Make time for you.

Contact Info

jay@saisonRVA.com

@jaybayerjr 

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 Jay Bayer 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 Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond.

Show notes…

Favorite Success Quote or Mantra.

"Live the "yes" philosophy."

In this episode with Christ Staples with discuss:

• The philosophy of yes.
• Empowering your team to say yes and make the guest happy.
• The difference between hustling your guest and suggestively sell to them.
• Being empathetic of your people.
• Knowing that you exist to serve your team and that it is not other other way around.
• Being open minded and adaptive to the people around you.
• Providing feedback for your team to help them grow.
• Creating restaurant teams that match the restaurants geographic.
• Concept, environment, and buzz being just as important if not more important than the food.
• Putting together teams that put together teams.
• Seeing and bringing out the potential in your people simply by making them aware of their potential. 
• How to earn a seat at the table. 
• When to say no in a culture of yes. 

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.

Knowledge bombs

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

   • charisma 

2. What is your biggest weakness?

   • Being too inward focused. 

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

   • Ask, "What is one trying relationship you've experience, and what did you do to resolve it?" 

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

   • Cultivating good people.  

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

   • Ask yourself:
     • Is what you're doing best for the guest?
     • Is what you're doing best for the business?
   • If you can answer "yes" to both questions you're doing the right thing. 

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

   •  Always make eye contact when you're within 10 feet from a guest.
   • Always share words with a guest if you're within 5 feet. 
   • Teaching their people autonomous and their unique selves. 

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

   1. Setting the Table 
   2. Kitchen Confidential 

8. Share an online resource or tool.

   1. NationsRestaurantNews
   2. Candid Culture

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

   • Toast POS 

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?

    • Be honest with yourself. 
    • Never lie.
    • Care for other people. 

Contact Info

eatrp.com

@cstaplesdrink

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 Chris Staples 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 Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb  and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109.

Show notes…

Favorite Success Quote or Mantra.

"It's all about community."

In this episode, we discuss:

• Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life.
  • He attributes his life and success to this upbringing
  • His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment.
• Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning.
  • Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned.
• Mendosa's experience with Gail.
  • Gail really drove home the fact that your relationship with local farmers is THE most important.
  • Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas.
    • Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment.
• Mendosa's experience at Mas Tapas & Tabla
  • Got right to work, regardless of having his trainer not show up for his first day.
  • Level of intimacy that goes into creating Tomas' menu items.
  • Worked there for 4 years.
  • Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit.
• The delicate balance of having fun with coworkers outside of work and maintaining professionalism. 
• The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint. 
  • Andrew Kole
  • Mitchell Beeran
  • Ian Redshaw 
  • Shelly Robb
• The building of Lampo Pizza & Prime 109
  • The formation of the team
  • Researching locations, other pizza locations that were needed in Charlottesville. 
  • The timeline from concept to opening.
  • Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners.
  • Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

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

   • Being pretty good on the fly with strategy, and being adaptable. Building teams.

2. What is your biggest weakness?

   • Trying to do it all alone.

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

   • Passion and authenticity. 

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

   • Staying focused and staying positive and energetic.

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

   • Respect each other. Listen and respect.

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

   • Be an open source. Everyone has a voice, and deserves to be listened to. 

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

   • Lao-tzu's Taoteching

8. Share an online resource or tool.

   • Reddit

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

   1. Scales- converting everything to weights. Converting every recipe to weights.
   2. Ipads-google docs.

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. Sense of community. Look back on what we were able to create in your community.
    2. Honesty and integrity.
    3. Sense of humility. 

Contact Info

www.lampopizza.com

lampo@lampopizza.com

Social Media:

@prime109cville

@lampo_pizza

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 Loren 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 native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in some of NJ and NY's finest kitchens. Once In VA Sparatta helped restaurateurs Paul Keevil, Chef Jason Alley & Michele Jones in opening their acclaimed Pasture.  in 2012 Sparatta Broke off on his own to open Heritage restaurant, which was followed by Sparatta's 2nd restaurant, Southbound a few years later. Accolades and awards have been rolling in for both restaurants every since.

Show notes…

Favorite Success Quote or Mantra:

"Focus on making people happy."

In this episode, we discuss:

• It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion.
  • His mentor, Craig taught him the importance of the science in cooking- had him and the staff read about the science in cooking, why things happen the way they do, why food reacts the way they do, and why things taste the way they do.
  • What Joe really learned is how to survive, and how to get through a shift where the stress and stakes were super high.
• Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ.
• While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 “most important restaurants” in America by the Opinionated About Dining Guide.
• The growth that happened in his career with his move from NY area to Richmond, VA.
  • Putting in a massive amount of time in previous restaurants working for free or minimum wage to gain experience so that he was sought out when he moved to Virginia. 
  • The 10,000 hour rule! Become a master of your craft. 
• The opportunity to open a new restaurant in Richmond, and how he did it on a tight budget.
  • Using the people in his life who knew what they were doing to save a lot of money on work in Heritage restaurant. 
  • The importance of brightening up and re-naming the restaurant. 
• The importance of investing in your mental health.
  • Joe's struggle with alcohol as a coping mechanism during an incredibly stressful year of opening a restaurant, buying a house and having his first child. 
  • His involvement in the community withBen's Friends.
  • How much more present and focused he is since being sober.

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.

Knowledge bombs

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

   • Making people happy

2. What is your biggest weakness?

   • Lack of time

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

   • Good eye contact and a good hand shake.

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

   • Having enough time for my family. I am trying to find great people that I can trust so I can be able to take the time when I need it.

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

   • Try to act with integrity. Act and treat people the way that you would like to be treated. Be respectful.

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

   • Consistency of service. And how we try to treat people as if they are family members. We want them to feel at home, and feel a level of comfort that is lost in this industry sometimes.

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

   1. Setting the Tableby Danny Meyer
   2. Lessons in Excellenceby Charlie Trotter

8. Share an online resource or tool.

   1. Ideas in Food
   2. Instagram

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

   • Google Drive- it has been so easy to share with folders, shareable documents.

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. It's not about you.
    2. It's about the guest.
    3. Try to make it nice.

Contact Info

www.heritagerva.com

www.southboundrva.com

Find us on Instagram and Facebook!

If you are looking for help with substance abuse or addiction, and want to join Ben's Friends, please visit: Ben's Friends

Ben’s Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction.

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 Joe Sparatta 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!

Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia and Virginia.

His résumé includes Richmond Restaurant Group, Max's on Broad, Kabana and the Hard Shell, not to mention stints at the Greenbrier in West Virginia and restaurants in Hawaii.

Mike is set to open his first restaurant, Perch in just a few short weeks!

Show notes…

Favorite Success Quote or Mantra:

"Push yourself."

In this episode, we discuss:

• Mike's finance background
  • Working in a job that wasn't feeding him- gave him a sense of longing for more after 10 years in industry.
  • "There's more out there, I want to spend 10,000 hours of my working life doing what I'm passionate about."
• Training at culinary school under Chef Frank Leake, who was trained under Andre Soltner
  • How Chef Leake built a foundation for Mike's culinary career
  • Taught him respect and promptness, was recognized for his drive and set up with great opportunities.
• His transition into working after culinary school:
  • Worked under Chef Roy Yamaguchi
  • Learned valuable lessons from his Uncle Dennis, who owned a banquet hall, and how important it is to offer something that only you can, and "not to make the same mistakes he did."
  • Using his financial background to evaluate risks of moving onto new restaurants and gaining new experiences.
• How Mike started marketing and fundraising:
  • When he moved to Richmond, VA, he saw a massive opportunity to connect with people.
  • Fundraised for Feed More and March of Dimes as well as various other charitable organizations in town.
  • Went to Food Festivals and networked with potential investors (you never know where your next investor is, so don't pre-judge ANYONE!)
  • Raised money by saying "yes" to everything and giving back. Tried various things until it stuck- "the Spaghetti Factor."
• Mike's time at restaurant Patina and how it influenced how he managed people:
  • Pushed them to have more drive.
  • Show them he cared by being there and working his ass off.
  • Educated them without being condescending.
• The importance of attention to detail.
• “If you want to be something or do something, you have to be a lobbyist for yourself. I can take that energy and put it into my own stuff, make it more efficient, and I can enjoy it better. More better, mo’ betta,” he says, laughing.
• The importance of getting to know your guests:
  • Mike's attention to detail about his guests is admirable. He truly pays attention and listens to their stories and interests.
  • This helps create more of a personal, customized experience for guests.
  • Takes notes so he remembers names, kids names/ interests and their menu preferences.

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.

Knowledge bombs

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

   • Hustle!

2. What is your biggest weakness?

   • Over-committing.

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

   • What do you want to do when you grow up? Looking for passion and drive.

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

   • Finding the drive of staff- I want a team, not just a staff.

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

   1. Excel in everything you do, be hospitable, work hard.

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

   1. "Ho'okipa" You're always executing what you learn from the past- be genuine in your 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 

   1. Outliersby Malcolm Gladwell
   2. Culinary Artistry
   3. The E-Myth Masteryby Michael Gerber
   4. Soul of a Chefby Michael Rulman

8. Share an online resource or tool.

   1. www.restaurantbusiness.com
   2. www.jamesbeard

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

   • The lighting in my restaurant.

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. Give back to the community.
    2. Be a good father.
    3. Live life to the fullest!

Contact Info:

www.perchrva.com

info@perchrva.com

Facebook: @percharva

Instagram: @perch_rva @mike_ledesma

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 Mike Ledesma 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 talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are the fines and repercussion for not following the law? What are your options to follow the law? Here to answer these questions, Again, PaulStuart General Counsel of Soundtrack Your Brand and AndreasLiffgarden chairman and founder at Soundtrack Your Brand.

Success Quote or Mantra

"Have a horses common sense."

In this episode we discuss:

• The value of music.
• What you need to know about playing music in your restaurant.
• Why we need to pay 3 invoices.
• What some of the streaming options are.
• What happens if you play music without the right licenses.
• The moral argument of paying for music.
• The difference between playing the right music VS the wrong music in your business.

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.

Paul Stewart and Andreas Liffgarden

Contact Info

Soundtrack Your Brand 

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 Paul Stewart and Andreas Liffgardenfor 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 University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days!

Show notes…

Favorite Success Quote or Mantra.

"Tell me I can't do something."

In this episode we discuss:

• How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can.
• How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food.
• Being prepared to execute things in a wonderful way
  • Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about.
  • Appreciation for the craft and the level of attention to the food.
• How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests.
• Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts.
  • His mom sending him "Best Chef of French Cuisine" articles for knowledge
  • Having a partner who cooked and family's cooked well, from different backgrounds
  • Became drawn to NY restaurant scene as a dancer
• Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things.
• Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu.
  • Learned a lot of business tricks from Bill.
  • Being savvy about the humanity of his chefs and relations with customers.
  • Reciprocity.
  • Reminding employees that they were in the hospitality industry, and they had to show kindness.
• Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability.
  • "Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble."
• The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution.
  • Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials.

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

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

• Behave like an Afghan WARLORD

What is your biggest weakness?

• Fast women, 24 carat gold and 96 proof liquor

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

• Absolute devotion. Actions speak louder than words. Quiet, confident and competency.

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

• Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients.

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

• Cooperation.

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

• There is no other way but the right way. There are no short cuts.

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

1. The Prophet

Share an online resource or tool.

• Podcasts
  • Amicus with Dahlia Lithwick
  • Stay Tuned with Preet
  • This American Life
  • TANIS
  • Rabbits
  • The Moth

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

• A diving arm mixer and sheeter!
• Square 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?

1. Eat as many sandwiches as you can...never turn down a sandwich.
2. Hot dogs are the universal sign of happiness.
3. Be kind to everybody.

Contact Info

www.qualitypieva.com

Facebook: @309avon

Instagram: @qualitypieva

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 Tomas 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!

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C.

As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood.

Show notes…

Favorite Success Quote or Mantra.

"He who is not courageous enough to take a risk is one who not go far."

In this episode, we discuss:

• Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude.
  • Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food.
• Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do.
• While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors.
• The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career.
• Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team.
• How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine.
• How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team.
• Haidar's experience at Nora Poullion's restaurant
  • Restaurant Nora inspired him to develop strong relationships with farmer's.
  • Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today.
• How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry
  • Pushing them to not limit themselves
  • Inspiring them to go after their dreams is a reflection on his own career and what he can share.
• The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition.
• Gut feelings. Always trust your gut.
• Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs!

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

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

   • Being a good coach and treating people with respect.

2. What is your biggest weakness?

   • Having a FOH presence- learning to practice touching the tables and being with guests.

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

   • Chef Karoum looks for balance between men and women on his team.

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

   • Not becoming complacent and growing every day. Identify what you want to work on and develop a plan.

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

   • Being conscience of what you're doing and how you're affecting the world around you.

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

   1. If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible.

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

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

   • Smartphone

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 afraid to give it a shot.
   2. Karma can be a real bitch. Treat people the way you'd want to be treated.
   3. Whatever you're serving, whether it's food or drink- only put out things that you're proud of.

Contact Info

information@restaurantchloe.com

Social media:

@HKaroun

@restaurantchloe

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 Haidar Karoum 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!

With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants.

In 2016,  together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry.

Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder  & CEO of Worksmith, a co-working space for the food and beverage industry.

Show notes…

Favorite Success Quote or Mantra.

"Work harder than you think you did yesterday."

In this episode, we discuss:

Michael's beginning in the restaurant industry:

• his time in hospitality management school
• how he listened to what the universe was saying
• 2010
  • Nam
•  2011
  • Attica Ben Shewry
  • manager front of house
  • work a couple of nights for free.
  • stage
  • Left beverage managers
  • Kasey Monico rockwell and sons

• 2015 Liberty Bar
  • Assistent GM- Howd you know you were ready

• 2016 Grow Assembly

• 2017
  • Worksmith
  • Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like.
  • community hospitality mental health
• 2018 new restaurant Capitano

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

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

   • Hard work

2. What is your biggest weakness?

   • Being stubborn

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

   • If people ask you more questions than you ask them.

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

   • Building more capital

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

   • Don't be fake, be genuine.

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

   1. How to touch the table: how to interrupt the table without speaking.

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

   1. Setting the Table
   2. Start with Why

8. Share an online resource or tool.

   1. Slack

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

   1. 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. Do something that you love that doesn't feel like work.
    2. Take care of your tribe.
    3. Find the right balance between what makes money and what you believe in.

Contact Info

michael@worksmith.io

worksmith@io.com

@bar.liberty

@worksmithio

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 Michael 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 Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto’s Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario.

Show notes…

Favorite Success Quote or Mantra.

• Learning how to work together with the community is key

In this episode, we discuss:

• Shaun's start in the hospitality industry after high school
• The importance of getting real life experience before investing in college
• Taking jobs based on what you are going to learn, and not necessarily make money
• How taking some time away can make a comeback in the industry stronger
• Physical and mental burnout and recovering from that stress in a high stress, large corporation
• Shaun's time in the butchering industry, strengthening his support for local farmers and butchers
• Adding music into your venue to offer more to community
• Maintaining the value of your restaurant and growth
• Supporting local community and impacting the lives of people who support your restaurant
• Lifelong learning from mistakes, and allowing them to work FOR you, not against you

Today's Sponsor

Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

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

   • fresh local and foraged

2. What is your biggest weakness?

   • Not saying no

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

   • What's your favorite thing to eat at home? What's your comfort food?

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

   • Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more.

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

   • Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning.

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

   1. Give everything as much respect as you can.

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

   Kitchen Confidential

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

   1. Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share.

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 honest with yourself.
   2. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees.
   3. If you're going to do something, be passionate about it.

Contact Info

www.brucewinebar.ca/

Facebook: @brucewinebar

Instagram: @brucewinebar & @crowbarandvariety

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 Shaun 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 Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109.

Show notes…

In this episode with Mitchell Beerens, we discuss: 

• Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs. 
• How the quality of the food you makes is all based off the quality of ingredients you use. 
• Being more then just a boss; be a teacher and mentor. 
• Taking the surplus and paying it forward to your guest. 
• Going beyond nourishing the body to nourishing the soul.
• Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out. 
• Not mistaking small failures for total failures. 
• Knowing you're only as good as your employees. 
• Tracking your costs of good sold. 
• Having an "anything is possible" attitude. 
• The power of being friends with your business partners. 
• Identifying "lanes" with your partners. 
• Conflict mediation in your partnership agreement. 
• If you want to be happy, don't chase money; chase autonomy. 
• Telling people what you want and putting your intentions out into the universe. 

Resources Mentioned

480: Creating an ecosystem that thrives with Ian Redshaw

Today's Sponsor

Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world.

Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!

Knowledge bombs

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

   • Passion.

2. What is your biggest weakness?

   • Being able to read when people aren't totally happy. 

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

   • Are they willing to do anything? 

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

   • Improving communication. 

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

   • Be nice.

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

   • Be nice. 

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 

8. Share an online resource or tool.

   • Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using.  

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

   1. ChefTech
   2. Focus POS 

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 nice.
    2. Surround yourself with quality people.
    3. If you didn't like me, I don't give a fuck. 

Contact Info

@mceatsalot81

@lampo_pizza

@prime109

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 Mitchell Beerens 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!