Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like.  To lead the discussion I've welcomed back on the show, Harlan Scott. Scott is the founder of Harlan Scott Hospitality, where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and other employees. Again, this is Scott's second time on the show, to hear his full story and advice, head over to wwww.restaurantunstoppable.com/544

Show notes…

Favorite success quote or mantra:

" Give your people the "why". It is not enough to know what to do, your people need to know "why" behind it all."

In this episode with Harlan Scott, we discuss:

• Sharing the "whys" behind your restaurant with your team.
• What the on-boarding process done right looks like.
• Treating your small business like a big business, early on.
• What chapters your on-boarding manual should have.
• Having the appropriate testing to coincide with training and on-boarding process.
• Creating trainer checklists.
• What subchapters should be included in the "Standards" section.
• The appropriate way to communicate training manual updates to your staff.
• What should be included in your risk management section.
• How a management log is tied to risk management.

Resources Mentioned

HR/Payroll Service

• Bamboo
• Restaurants 365
• RSI
• Gusto
• TraxPayroll

Labor Management

• 7 Shifts 
• Hotschedules

RestaurantOwner.com for training templates other other useful resources.

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

HarlanScottHospitality.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 Harlan Scott 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 Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation.

Show notes…

Favorite success quote or mantra:

"High fives and handshakes.".

In this episode with Travis Tober, we discuss:

• How to go from not having a shift available to having any shift you want.
• Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else.
• When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook.
• Letting your team members get creative and contribute beyond just doing their job.
• Never sacrificing quality.
• Before you go asking for money, take a few years to build your network and your resume.
• When you're new to a city, research who is the best at what you want to do and become friends with them.
• Keep the restaurant people in the restaurant and keep the money out of operations.
• Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are.
• "Hype" your social media presence.
• Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision.
• Creating perceived value.
• Being the Disney World of dive bars; focusing on detail and service.

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Don't be a dick.
2. What is your biggest weakness?
   • Clutter.
3. What's one question you ask or thing you look for during an interview?
   • Hire humans.
4. What's a current challenge? How are you dealing with it?
   • Staying relevant. They're combating this by just having fun.
5. Share one code of conduct or behavior you teach your team.
   • High fives and handshakes.
6. What is one uncommon standard of service you teach your staff?
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. Brandwashed: Tricks Companies Use to manipulate Our Minds and Persuade Us to Buy
   2. Buyology: Truth and Lies About Why We Buy
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Be present.
   • Play the long game.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Slack
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. Have great time.
    2. Entertainment and value rule.

Contact info:

www.nickelcitybar.com

@NickleCityATX

@TheTober

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 TRAVIS TOBER 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 form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role of Pastry Chef at Uchi in Austin, which is when his career really started to accelerate. Speer would climb the latter to serve as Culinary Director for the Uchi Restaurant Group. It was here he earn 4 nominations for James Beard "Outstanding Pastry Chef", before moving on from Uchi in 2015. Since, Speer has open Bonhomie, My name is Joe Coffee Co, and current project will be opening in late winter 2019

Show notes…

Favorite success quote or mantra:

"If you don't have time to do it right, when will you have time to do it again?"

In this episode with Philip Speer, we discuss:

• Taking time to go through the movements the right way. If you rush something, because you're worried about time, then you'll really be in trouble when you have to do the thing all over again.
• What the apprentice approach looks like if you're thinking of going that route.
• How to craft a life in the restaurant industry that allows you to express your passions and interests, instead of resenting your "job."
• The best way to become a certain type of restaurant professional is by surrounding yourself with those types of professionals you want to become.
• Mentally going through movements before physically going through movements.
• Creating opportunities for yourself within a restaurant group by finding weak links and improving them.
• Why you can't create great food without a system for consistency.
• Opening restaurant for the purpose of creating opportunity and careers for those you've mentored.
• How Speer lost it all due to his alcohol abuse and how AA's 12 steps has really helped to turn his life around.
• How taking care of your mental health can start with taking care of your physical health.
• How recovery comes from not focusing on who you were in the past, instead, it comes from focusing on who you want to be in the future.
• Why not injecting your identity in your brand can hurt you.
• The role instagram and an abundance of restaurants has on an increasingly transactional society.
• Why you need to be open, honest, and transparent with your business partners.
• 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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • The ability to adapt and evolve.
2. What is your biggest weakness?
   • Always second guessing.
3. What's one question you ask or thing you look for during an interview?
   • Speer looks for Mutual respect.
4. What's a current challenge? How are you dealing with it?
   • Building a team for his new restaurant.
5. Share one code of conduct or behavior you teach your team.
   • Always be open minded.
6. What is one uncommon standard of service you teach your staff?
   • Anticipating guest needs.
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Wooden on Leadership: How to Create a Winning Organization
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Collaborate. Listen.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Google Suite.
   • Toast
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. Take care of yourself, first.
    2. Be open to new opportunities to learn.
    3. Take in experiences soak it up.

Contact info:

@PhilipSpeer

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 Philip Speer 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!

Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations.

Show notes…

Favorite success quote or mantra:

"If you can't change your people, change your people. 

In this episode with Zane and Brandon Hunt, we discuss: 

• Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge.  
• Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not. 
• When scaling, offloading the things you're not good at or don't enjoy doing, first. 
• Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got. 
• Starting where you can, and scaling into your ultimate vision. 
• Creating your systems, processes and procedures while you're still small so you have something to scale into.  
• Matching your vision with a community and demographic that will support it.  
• Giving up responsibility to people who want it so you can create balance in your life. 
• Knowing your strengths and staying in your lane. 
• What you know where you're strong, look to other business owners to partner with.  

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Great food, attention to detail, and taking care of your people at all costs.
2. What is your biggest weakness?
   • Over expanding too fast.
3. What's one question you ask or thing you look for during an interview?
   • Hire your weakness. 
4. What's a current challenge? How are you dealing with it?
   • Staffing.
   • Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?"
5. Share one code of conduct or behavior you teach your team.
   • Be truthful.
6. What is one uncommon standard of service you teach your staff?
   • Bring free ice cream to first time guest. 
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. Think and Grow Rich
   2. How to Win Friends and Influence People. 
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Spend money on things that will help them make more money. 
9. What's one piece of technology you've adopted within your four walls of your restaurant and how has it influence operations?
   • Toast
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 what makes you happy.
    2. Don't sweat the small things.
    3. Give it back to your community. 

Contact info:

via313.com

@via313

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 Zane and Brandon 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 the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek remains one of the most popular vegetarian restaurants in the country, employs 95 people, supports animal and human rights organizations, promotes local artists, and works hard to be as eco-friendly as possible.

Show notes…

Favorite success quote or mantra:

"Teamwork makes the dream work."

In this episode with Leslie Martin, we discuss: 

• How to be a server that is control of situations. 
• How accountability plays a role in consistency and employee retention. 
• Going beyond creating a brick and mortar restaurant, to creating relationships, and community that support the restaurant.  
• Just starting and learning as you go. 
• Keeping your ear to the ground for closing restaurant in order to be someones exit strategy.
• If you're driven, that may just be what it takes to win a future investor over. Don't let not having money or credit be what stands in the way of you taking a chance. Just go for it.  
• Checking your ego at the door and being open to feedback and suggestions. 

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Acceptance.
2. What is your biggest weakness?
   • Too sensitive. 
3. What's one question you ask or thing you look for during an interview?
   • Ask, "What did you hate most about your current job?"
4. What's a current challenge? How are you dealing with it?
   • Being too sensitive.  
5. Share one code of conduct or behavior you teach your team.
   1. To be equally accepting to all guest, whether they eat meat or not.  
6. What is one uncommon standard of service you teach your staff?
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 Book: the Transforming Power of Hospitality in Business.
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • meeting with their staff. 
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • NoWait
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. Take time for yourself.
    2. Never take your business for granted
    3. You can learn from everybody. 

Contact info:

bouldincreekcafe.com

@bouldincreekcafeatx

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 Leslie Martin 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!

Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service,  Greer founder her calling in events-planning. Over the years she's worked for Austin’s Word of Mouth Catering, and Olive & June. In 2014 Ben Edgerton, Owner of Contigo Restaurant, approach Greer with the opportunity to run their restaurants catering; today, she's a partner.

Show notes…

Favorite success quote or mantra:

"I'd rather be looking at it than for it."

In this episode with Brooke Greer, we discuss: 

• How important it is, especially as a caterer, to always be prepared. Greer suggests using checklists and traveling to the event site to look for any possible issues. 
• How being calm and patient with clients has served Greer. 
• If you want to progress in your career, don't wait to be told to take initiative. Take action now, ask for forgiveness later. 
• How the client or guest, is not always right. Also, how to handle a client or get who isn't right. 
• The benefits of offering equity to someone to start and control a new appendage of your business, such as a restaurant starting a catering arm.  
• If you're adding catering to your restaurant, why it makes sense to treat it like a separate 
  business. 
• Having the mindset that catering have no limits, especially when it comes to the physical space. Your real only limit is the budget of your client. 
• How to scale a catering business.
• How to approach a mentor. 
• How differentiation will help you become more competitive. 
• How to grow the relationship with your clients. 

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Drive
2. What is your biggest weakness?
   1. Not getting emotionally attached to thebusiness
3. What's one question you ask or thing you look for during an interview?
   1. Look to see how the person apply organizes them self. 
4. What's a current challenge? How are you dealing with it?
5. Share one code of conduct or behavior you teach your team.
   • Operate with a servants heart. 
6. What is one uncommon standard of service you teach your staff?
   • Smile! 
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   
   • Mastering the Rockefeller Habits: What You Must Do to Increase the Value of Your Growing Firm
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   1. Cook food 
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   1. Total Party Planner
   2. Slack
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. Treat your employees like family.
    2. Take initiative.
    3. Enjoy you job and have fun doing it.  

Contact info:

Contigo Restaurant

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 Brook Greer 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!

Graduate of the University of Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns  at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin’s 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant.

Show notes…

Favorite success quote or mantra:

"Fight chaos every day."

In this episode with Justin Elliott, we discuss: 

• How Elliotts back ground in theater influences his career in hospitality. 
• Leading from the front and working harder than everyone  else being the best way to earn respect. 
• Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously. 
• Documenting the creative process when developing new drinks and recipes. 
• Creating a culture where people WANT to document and follow processes.  
• Leveraging free technology to improve your systems and communication. 
• being on the same page and having the same vision as your partners. 
• Making the less glamorous stuff more fun with gamification and creativity. 
• Doing something about the tipping issue in the restaurant industry. 

Resources Mentioned: 

• Slack.
• Trello.
• Wonderlist. 
• Microsoft OneNote
• Microsoft ToDo

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Being reflective.
2. What is your biggest weakness?
   • Hates saying things twice.
3. What's one question you ask or thing you look for during an interview?
   • Ask, "What other restaurants in town are you interested in."
4. What's a current challenge? How are you dealing with it?
   • Inventing systems to keep his systems together. 
5. Share one code of conduct or behavior you teach your team.
   • Fucking push.
6. What is one uncommon standard of service you teach your staff?
   • The trey is the way. 
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 Story of Sushi: An Unlikely Saga of Raw Fish and Rice

8. What's the one thing you feel restaurateurs don't know well enough or do often enough?

   • Handle the tipping situation. 
9. What's one piece of technology you've adopted within your four walls and how has it influence operations?
   • Microsoft OneNote
   • Microsoft ToDo
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. Restaurant work is honest, spiritual work.
    2. You can only do lasting work in this world if the work is true to yourself. 
    3. It never gets easier, but it does get more fun. 

Contact info:

Bill man

billy hanky king b

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 Justin Elliot 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!

Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group.

Show notes…

Favorite success quote or mantra:

"Avoid paralysis by analysis. Jump!"

In this episode with Jason Boso, we discuss: 

• How the timing is never going to be just right to start. Just start.
• If you like cooking at home, thats not enough of a reason to want to open a restaurant.  This industry is hard, it will chew you up and spit you out if you're not ready. 
• Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear. 
• How giving advice to the next generation will come back to serve you some way or some how. 
• If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all. 
• When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word.  
• Knowing your identity before opening a restaurant so you can extend your identity into it.
• When you're getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property. 
• How Guy Fieri's Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations. 
• Scaling your people before scaling the amount of physical locations you own. 
• Slowing down to speed up. 
• Using psychological test to find which lanes your employees belong in. 
• Making it clear to your guest when you've added value. You need to highlight your unique selling propositions. 
• Scaling culture along side

Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary Institute of America in Hyde Park, NY.  In New York, Michael connected with the Olives NY group and worked under chef Michael Crain and eventually would make his way to Boston to work at Olives in Charlestown.  He soon took over the kitchen at Neptune Oyster in the North End, where he stayed 7 years. With a need to continuing challenging himself, Serpa departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015.

Show notes…

Favorite success quote or mantra:

"Keep it fresh." 

In this episode with Michael Serpa, we discuss:

• How to create a culture of "keeping it fresh." 
• The value in following your gut. 
• The pros AND cons of getting a culinary degree. 
• Reinforcing positive behavior. Not scolding negative behavior, correcting it, instead.
• Working for other restaurants to round off your skills and to create a foundation for self-exploration and personal clarity. 
• Attaching your personality to a restaurant space. 
• Being good at adapting and changing on the fly.  
• Why your reputation within the industry is so crucial when it comes to building your team and opening a restaurant. 
• How to create a regulars. 
• Doing projects right the first time.  
• Being mindful of the bar you set for yourself. The bar you set for yourself is the same bar your set for your staff. 
• Always making small improvements and never getting too comfortable with how things are.
• Finding the balance between staying fresh and being consistent. 
• Being versed in all elements of a restaurant, not just what you're an expert at. 

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Work ethic.
   • Adaptability.
2. What is your biggest weakness?
   • Self-promotion. 
3. What's one question you ask or thing you look for during an interview?
   • Look to see if they're excited for the opportunity. 
4. What's a current challenge? How are you dealing with it?
   •  Opening a second location. 
5. Share one code of conduct or behavior you teach your team.
   • Respect
6. What is one uncommon standard of service you teach your staff?
   • Making a personal connecting with your guest. 
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Islands in the Stream.
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Attached their personality to the restaurant. 
9. What's one piece of technology you've adopted within your four walls 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?
    1. Live it up.
    2. Be kind to people.
    3. Be passionate about what you do. 

Contact info:

SelectBoston.com

@selectoysterbar

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 Serpa 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 North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker's family of restaurants. It was at Row 34 where Matty met his to be partner, Kristopher Crowell, and realized something in the draught systems world had to change. In 2016 Modern Draught was born.

Show notes…

Favorite success quote or mantra:

"Perfect will do just fine."

In this episode with Matty Bailey, we discuss: 

• How individuals with dyslexia seem to excel in the restaurant industry and why that may be.
• How the customer is not always right.
• How taking time to educate and care for your guest is real hospitality.
• How to weave education into your culture.
• The story behind how Bailey and his partner started Modern Draught.
• Why it is better to admit what you don't know, instead of pretending you know everything.
• Why it is more important than ever to have clean draught system.
• How to maintain a clean draft system.
  1. Get familiar with the hardware. Make sure you know the name of all the parts (couplers, faucets, ect.)
  2. Clean the whole system, not just the lines.
  3. Avoid brass in your system. Go for stainless steel. It will help minimize foaming. 
  4. Foam is manageable. Don't dump it. Fix it. It can be as easy as adjusting the pressure.

Resources Mentioned:

• 549:Michael Cooney on Exploring, Learning, and Growing. 
• Calculator for draft beer dispensing: McDantim App
• American Brewers Association- guidelines to draft maintenance.

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

moderndraught.com

info@moderndraught.com

(857) 278-2005

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 Matty Bailey 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!

Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA. 

Show notes…

Favorite success quote or mantra:

"Work smarter, not harder." 

In this episode with Haley Fortier & Kristie Weiss, we discuss: 

• How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier. 
• How to handle stressful situations. 
• How tempers no longer flying in the professional restaurant environment. 
• Stripping the pretension from the dining experience.  
• Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run.
• Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care. 
• Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview. 
• Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small.   
• Why you shouldn't start the build out of your restaurant until you are fully invested. 
• Being patient and having high standards on who you higher, especially in leadership roles. 
• The impact you can make when you stay small. 
• Why it is so important to let your staff be themselves. 

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Haley: Humor. 
   • Kristie: Reliability. 
2. What is your biggest weakness?
   • Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone.   
   • Kristie: Anxiety. 
3. What's one question you ask or thing you look for during an interview?
   • Ask if they have a weakness. If they can't admit that they have a weakness then 
4. What's a current challenge? How are you dealing with it?
   • Staffing. 
   • to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family. 
5. Share one code of conduct or behavior you teach your team.
   • Be yourself; everyone else is already taken. 
6. What is one uncommon standard of service you teach your staff?
   • Zero Skype. 
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 Doldrums
   • The Happiness Project
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • 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. You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning. 
    2. Be kind to everyone. 
    3. Listen to your staff and have their back; the guest is not always right. 

Contact info:

www.haleyhenry.com

@HaleyHenryBar

www.nathaliebar.com

@nathaliewinebar

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 Haley Fortier & Kristie Weiss 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!

Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland’s restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo’s. In 2009, Rob won the James Beard Award, “Best Chef in the Northeast.” In 2012, Rob and Nancy left Hugo’s to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018

Show notes…

In this episode with Rob Evans, we discuss:  

• How Evans got into the industry. 
• Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing. 
• When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons. 
• Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be. 
• As an owner, working through your upper management to maintain high standards of detail and overall culture.
• What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell  to work at the French Laundry.
• From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit". 
• The value and admitting your mistakes.  
• Going into business with people who counter you well.  
• Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable. 
• How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years. 
• Having a genuine and generous approach to style of service. 
• How taking risks has served Chef Evans. 
• Finding the right people to take over your business. 
• Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again.  
• Using technology to streamline processes. 
• leveraging the gestalt management style. 

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Overly enthusiastic.
2. What is your biggest weakness?
   • Caring too much about what people think. 
3. What's one question you ask or thing you look for during an interview?
   • Have you played organized sports. 
   • Look to see if they understand teamwork. 
4. What's a current challenge? How are you dealing with it?
   • Getting his newest project on auto pilot. 
5. Share one code of conduct or behavior you teach your team.
   • Don't belittle anyone. 
6. What is one uncommon standard of service you teach your staff?
   
   • The golden rule.
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Self Observation: The Awakening of Conscience: an Owners Manual
8. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
   • Money. 
9. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Take risks. 
10. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Hand held POS. 
11. 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. Golden rule.
    2. take risks. 
    3. Appreciate the moment. 

Contact info:

Duckfat

www.duckfatfriteshack.com

@duckfatmaine

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 Rob Evans 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 discuss the 5 most overlooked elements in restaurant design. 

Today we're speaking with Belinda O’Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design?

Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects.

Today we're here to discuss what the 

Show notes…

Favorite success quote or mantra:

"Busy is good."

In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements"

1. Lighting, LIGHTING, LIGHTING!
2. Stay on Brand.
3. Design For Flexibility.
4. Seating Mix.
   • Flat Tech Table Stablizers
5. Making It a Complete Package.

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.

Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.

Contact info:

okellykasprak.com

Belinda@okellykasprak.com

David@okellykasprak.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 toBelinda O’Kelly and David Kasprak 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!f