Restaurant Unstoppable with Eric Cacciatore

Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation.

The topic of our discussion: Do restaurant associations still carry the same weight they use to?

This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand.

Show notes…

Favorite success quote or mantra:

"Sell problem you solve, not the product you make."

"That which blocks the path, is the path."

Here are the specifics of our conversation:

  • Whats the history of restaurant associations?
  • The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development.
  • How the biggest impact that restaurant associations is in legislation and lobbying for our industry.
  • Why restaurant associations no longer lead in respect to the education functions.
  • How restaurant associations can help you save money.
  • If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members.
  • Some of the variable that has caused restaurant associations to have a less significant impact.
  • What the future of the restaurant association looks like.

Today's sponsor:

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:

www.txrestaurant.org

512 457 4100

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 Anna Tauzin-Rice 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!
Direct download: 575_Anna_Tauzin_Rice_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Ben Gaddis is the President of T-3, an Austin advertising agency dedicated to helping clients build useful brands and create exclusive, meaningful relationships with their customers.

Today, we're here to discuss the shifting marketplace. Specifically, why fewer people are going out to eat and what you can do about it.Here's what Ben believes you can do about it: 1) Owning your relationships online, 2) Creating, maintaining and evolving signature experiences, and 3) Addressing the changing nature of space.

 

Show notes…

Favorite success quote or mantra:

"If it is not true it should be."  

In this episode with Ben Gaddis, we discuss:

  • Ben tells us a little bit about what makes him an authority on today's topic. 
  • Why delivery and eating at home are on the rise.  
  • Owning the relationship with your guests online.
  • Owning your e-commerce sites. Make people want to order from you.
  • What tools you can be leveraging to get online ordering that you can control.  
  • Creating, maintaining and evolving signature experiences.
  • Addressing the Changing nature of space.

Resources mentioned

Today's sponsor:

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:

linkedin

twitter

ben@t-3.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 Ben Gaddis 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!
Direct download: 574_Ben_Gaddis_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group, and as the executive pastry chef for the Hotel Van Zandt.

In 2013, she was nominated for Food and Wine Magazine’s “People’s Best New Pastry Chef”. In 2015, she was awarded Pastry Chef of the Year by Culture map.

Equipped with experience, acclaim, and passion, Speer set out to open Holy Roller in 2017, which instantly became and continues to be a staple in the Austin dinning scene. Shortly after opening Holy Roller Speer won Eater Austin's Chef of the year Award.

Show notes…

Favorite success quote or mantra:

"Show up."

In this episode with Callie Speer, we discuss:

  • How and why Speer got into the industry.
  • Every master was once a disaster. Dive in. It is the only way you'll get better.
  • How Speer lied about her ability, a few times, to get the job. Fake it till you make it.
  • How Speer learned about high standards working for Shawn Cirkiel.
  • Knowing this career path isn't going to be easy and being OK with that.
  • Keeping your calm in disastrous situations.
  • Compartmentalizing the aspects of your life, and knowing that it is OK to want other aspect of your life that work.
  • Why you should never serve something that looks like poop, no matter how good and unlike poop it may tastes.
  • Keeping your calm during stressful situations. If you lose your shit as a leader, you'll cause everyone else to lose their shit.
  • Once you take a leadership role and earn a certain level of  acclaim, you have a responsibility to pay it forward to those who come to work for you. If you party, think about yourself, and leave nothing in the tank for those who want to learn from you, you're being selfish.
  • How Speers life turned around once she got sober.
  • The story behind how Speer opened Holy Roller.
  • Taking care of what you do have, not what you want to have.
  • The power of giving your people creative freedom and how that contributes to authenticity.

Today's sponsor:

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, activity 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?
    • Not being afraid to make an ass of herself.
  2. What is your biggest weakness?
    • Procrastinating.
  3. What's one question you ask or thing you look for during an interview?
    • Look for silent confidence.
  4. What's a current challenge? How are you dealing with it?
    • Staying fresh.
  5. Share one code of conduct or behavior you teach your team.
    • Don't yell. If you're going to lose your shit, leave.
  6. What is one uncommon standard of service you teach your staff?
    • Make a great first impression by giving them a little something extra.
    • Know your guest's name.
    • If you see a regular come in with a friend, buy that friend a little something extra.
  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 the one thing you feel restaurateurs don't know well enough or do often enough?
    • Considering the guest experience.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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 your time.
    2. Be uniquely you.
    3. Put your head down and work.

Contact info:

@holyrollerATX

@calliespeer

holyrolleraustin.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 Callie 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!
Direct download: 573_Callie_Speer_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Robert Mescolotto is the Founder and Owner of Hospitality Construction Services, who specializes in building Michelin Star and Bib Gourmand Star restaurants in DC. They work very closely with the chef/owner to discuss their needs and provide value engineering and other solutions for delivering unbelievable spaces on time and under budget.

Today we're here to discuss three topics: 1) How to Select the Best General Contractor for the Job, 2( How to Get the Most Out of Your Meeting with a General Contractor, and 3) Construction Shortcuts You Should Never Take.

Show notes…

Favorite success quote or mantra:

"Treat people the way you want to be treated."

"Success is defined differently among different people."

 Selecting the Best General Contractor for the Job

  • Interview multiple.
  • Listen to what your industry partners have to say about their experiences.
  • Is hard bid your best option?
  • Get subcontractor references.
  • What is their track record… restaurants are complicated.
  • What do KEC have to say about the difference GC’s… the market is small.
  • Do they know the ins and outs of permitting and inspections related to restaurants (liq lic, health, etc)

How to Get the Most Out of Your Meeting with a General Contractor

  • Discuss budget.
  • Discuss availability.
  • Review drawings together.
  • Understand the cost of materials being specified.

Construction Shortcuts You Should Never Take

  • Skipping the value engineering the project… 5% can be saved just by making smart choices. 
  • Not meeting the sub contractors, personally.
  • Not listening to experts and/or maintaining schedules with all parties.
  • Not budgeting with a contractor in advance of final plans.
  • Starting too early and dragging the project – reduces contractor efficiency.
  • Know the % of each division… are you top heavy in one area?
  • Setting aside money for opening.
  • Know when Tenant Improvement monies are due from the landlord.
  • Ask questions about better ways to build… not all drawings are created equal.
  • Learn how to read blueprints with your GC… glad to help!

Today's sponsor:

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:

hospitalitygc.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 Robert Mescolotto 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!
Direct download: 572_RobertMescolotto_mixdown.mp3
Category:general -- posted at: 12:35pm EDT

In 2003, Paul and Carol Huntsberger purchased Quality Seafood Market from Same Eaves.Under Paul and Carol, the restaurant blossomed from a fried food kitchen into a place where families could gather to enjoy fresh seafood. 

In 2010 Carol become the sole proprietor of Quality Seafood Market. Under the Leadership of Carol Huntsberger, Quality Seafood Market has continued expanded it's walls, added private dining room, oyster grill, food truck and has grown it's off site catering department.

Show notes…

Favorite success quote or mantra:

"What you think about is what you bring about."

In this episode with Carol Huntsberger, we discuss: 

  • We're never given more than we can handle. You're prepared. Get after it. 
  • A brief history of Quality Seafood and how Huntsberger became it's owner. 
  • How Huntsberger's success was built on relationships and listening to the people she had surrounded herself with. 
  • How when Carol broke into this industry she was brutally honest and real with herself and her clients. This only helped to garner more respect. 
  • The first step to taking over a failing business. Stop the bleeding!  
  • The role education plays in turning around a business. Not only educating yourself, but educating your clients and guests. 
  • Tips on building an email list and using it to drive traffic.  
  • Sharing your story with your clients and guest. People want to know whats going on behind the scene.   
  • The importance of being flexible and having a back up plan.  
  • How staying open and optimistic creates opportunities.  
  • Instead of buying ad space, donate your product to a good cause or at least a gift card. 

Today's sponsor:"

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?
    • Positivity.
  2. What is your biggest weakness?
    • Overthinking.
  3. What's one question you ask or thing you look for during an interview?
    • Read their body language.
  4. What's a current challenge? How are you dealing with it?
    • Traffic. It is putting a dent in their dinner business. 
  5. Share one code of conduct or behavior you teach your team.
    • Treat people the way you want to be treated. 
  6. What is one uncommon standard of service you teach your staff?
    • Greet people with a 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 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Recenter with the purpose it all. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. 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. Keep caring.
    2. Be honest.
    3. Make other people feel special. 

Contact info:

qualityseafoodmarket.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 Carol Huntsberger 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!
Direct download: 571_Carol_Huntsberger_mixdown.mp3
Category:general -- posted at: 3:30am EDT

In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro.

She kept the old restaurant’s sign, bought a vowel and a ‘Z’, and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since.

Show notes…

Favorite success quote or mantra:

"All they can do is say no." 

In this episode with Sharon Watkins, we discuss: 

  • Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No." 
  • What Sharon had going on before Chez Zee. 
  • Just saying "Yes" and figuring the rest out later. 
  • Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over. 
  • Why it is so important to not lose focus of the little things in your business. 
  • Being devoted to the numbers in your business. Track them. Know them.  Do 13 accounting periods a year. Do an inventory once a week. 
  • Being conservative in your estimates. 
  • Energy, resilience and courage being best qualities to have in this industry.
  • Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data. 
  • How Chez Zee continues to break sales records after 30 years of being open for business;  just say yes; do what no one else is doing.  
  • How to build loyalty and stay relevant. 
  • The importance of an inspiring and physically sound  vision.  

Today's sponsor:

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?
    • Smile.
  2. What is your biggest weakness?
    • Having too man ideas. 
  3. What's one question you ask or thing you look for during an interview?
    • Do they smile?
    • How much energy do they have?
  4. What's a current challenge? How are you dealing with it?
    • Staffing.
    • Don' t focuses on getting new people focus on keeping the people you have. 
  5. Share one code of conduct or behavior you teach your team.
    • Act out of integrity all the time. 
  6. What is one uncommon standard of service you teach your staff?
    • Go the extra mile. 
  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 the one thing you feel restaurateurs don't know well enough or do often enough?
    • Pay attention to the numbers. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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 brave. 
    • B e strong. 
    • Be kind. 

Contact info:

chez-zee.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 Sharon Watkins 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!
Direct download: 570_Sharon_Watkins_mixdown.mp3
Category:general -- posted at: 3:30am EDT

 

Today we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the business with you.

You may remember, I recently had Jason Boso on the show. During that interview, Boso stressed the importance of finding a lawyer to help you protect your intellectual property. That lawyer who helped Boso, that was David T. Denney, and that's who we're speaking with in today.

David T. Denney Founded the Denney Law Group in early 2007, where he and his team represent founders, innovators, entrepreneurs and companies doing hospitality well.

Before forming his group David practiced with a large Dallas law firm where he created the Food, Beverage and Hospitality Practice Group.

On top of all this david will be president of the Greater Dallas Restaurant Associate in the 2019-2020 fiscal year.

Show notes…

Favorite success quote or mantra:

"business like life is all about how you make people feel. It is that simple and that hard.

In this episode with David T. Denney we discuss:

  •  Getting into the right mindset before approaching investors.
    • You're not protecting yourself from investors, you're protecting yourself from yourself.
    • Don't go to investors looking to get value. Go to investors looking to be of value to them.
  • Starting with the end in mind when you are structuring your business on paper and legally. Do you want to be a franchise, or a single unit? Ask yourself what is the ultimate goal looks like, and start building your business, on day one, to achieve that ultimate goal.
  • Before locking down a domain name, make sure you can get the name of your business and brand federally trademarked.
  • Making your business plan compliant with law before reaching out to investors.
  • How to structure an operations agreement in a way that gives operational control to the concept creator and a good return for investors.
  • Things you can do to make investing in your restaurant more appealing to investors.
  • Why investor communication is so critical.
  • Being more open-minded to what you could and should be trademarking in your business.
  • How to arrange an operations agreement with partners who will be working in the restaurant with you.
  • Protecting yourself from the 4 D's (Death, Disability, Divorce, and Deadbeats) with a buy sell agreement.
  • Working "tie breakers" into your operations agreement.
  • Factoring in an exit strategy with a "tag along and drag along provision".

Resources mentioned:

  • Legal Checklist When Entering Partnerships (PDF)

Today's sponsor:

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:

David@foodbevlaw.com

foodbevlaw.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 David T. Denney 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!
Direct download: 569_David_T._Denney_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute.

Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi.

Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since.

Show notes…

Favorite success quote or mantra:

"Respect."

In this episode with Nic Yanes, we discuss: 

  • If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with. 
  • The role confidence plays in leading. 
  • As a line cook, manage your managers. Be proactive. Anticipate their needs.  
  • The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely. 
  • Living the expectations  and standards you set for your staff.
  • Why being condescending, mean, and short with people doesn't pan out in the long-run. 
  • How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it. 
  • Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures?  
  • Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands. 
  • While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year. 
  • Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in. 
  • How being a restaurateur is just as much about being a business man as it is about being a creative.  

Resources mentioned: 

Today's sponsor:

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?
    • Not wanting to let anyone down.
  2. What is your biggest weakness?
    • Not wanting to let anyone down.
  3. What's one question you ask or thing you look for during an interview?
    • Ask where they go out to eat.
    • Look for honesty.
  4. What's a current challenge? How are you dealing with it?
    • Continually staying creative. 
  5. Share one code of conduct or behavior you teach your team.
    • Be timely. 
  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 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Engage with their staff on a personal level. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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 respectful.
    2. Pay attention to the pennies
    3. Have a beer. 

Contact info:

@JuniperAustin 

juniperaustin.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 Nic Yanes  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!
Direct download: 568_Nic_yanes__mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing from Fort Worth, TX  Matthew Bolick eventually found his way to Austin were he began working in cafes.

While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started  the conversation around opening their own coffee shop and beer bar some day.

In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today.

A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept,  Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year"

In addition, the trio plans to open Hold Out Brewing and Little Brother Bar.

Show notes…

Favorite success quote or mantra:

"Onward, through the foam!"

In this episode with Matthew Bolick, we discuss: 

  • How customers service boils down to genuinely caring. 
  • If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later. 
  • Knowing where you skill set ends and others begin. In other words, know your lane. 
  • Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another. 
  • Why an "us" mentality almost always trumps a "us versus them" mentality. 
  • The pros and cons of opening a business with partners, especially in the early, lean days.
  • How to develop organic "lanes" for your leaders.   
  • How Bolick and his partners secured that capital for their vision.  
  • Why it is so important to transition from working in the business to working on the business. 
  • Mentally preparing from projects to go over budget and overtime.  
  • The value in having a deep network within the hospitality industry. 
  • Having the, "You don't work for me, but I work for you" mentality. 
  • When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward. 

Today's sponsor:

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?
    • Resilience
  2. What is your biggest weakness?
    • Numbers
  3. What's one question you ask or thing you look for during an interview?
    •  Find out what their favorite bars and restaurants are and why.  
  4. What's a current challenge? How are you dealing with it?
    • Learning the construction lingo while building out new projects.  
  5. Share one code of conduct or behavior you teach your team.
    • "Respect the chill."  
  6. What is one uncommon standard of service you teach your staff?
    • Using a heads-up service style. Make eye conduct. 
    • When serving a cup of coffee, hold the cup by the handle. that is why handles are made. 
  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 the one thing you feel restaurateurs don't know well enough or do often enough?
    • Give the people what they want, or "play to the crowd." 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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. work doesn't define
    2. You're only as good as the people you surround yourself with. 
    3. Figure out where your skill sets end and your partners skillsets begin. 

Contact info:

www.thebrewandbrew.com

@thebrewandbrew

www.betterhalfbar.com 

@betterhalfbar

@LittleBrotherBar

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 Matt Bolick 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!
Direct download: 567_Matthew_Bolick_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Chef de Cuisine at the newly opened Foreign & Domestic.

He spent the next few years traveling and staging across the country, before connecting with Chef Shawn Cirkiel at Parkside on 6th, back in Austin.

At Parkside, Lemley met future business and life partner, Sarah Heard. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.

I recently interviewed Lemley's business partner, Heard. Listen here: episode 564

Show notes…

Favorite success quote or mantra:

 "Give your all, and do your best every single day."

In this episode with Nathan Lemley, we discuss: 

  • How and why Lemley got his start in the industry. 
  • Waiting until you're mature enough to invest in culinary school. 
  • How Chef Lemley learned about consistency and why it is so important. 
  • Why working directly WITH the person who owns a restaurant is different than working directly FOR them. Their passion and work ethic is contagious.  
  • Creating a culture of high standards. 
  • Why everyone should stage early and often in their career. 
  • How  to know it is time to push your cooks out of your kitchen so they can continue to grow and develop professionally.  
  • How managing personalities is a big part of managing restaurants.  
  • Guiding your team members to the solution, not just giving it to them. You've got to get your people to think for themselves and help the develop the habit of thinking for themselves. 
  • Anticipating your restaurant needs and being ahead of your restaurant needs, especially when it comes to people. Is your sous chef sticking around? Are you sure? Do you have a back up for when they leave? 
  • How Lemley and Heard secured their financing and what they learned from the process. 
  • Hiring specialists like lawyers, and accountants. 
  • How Lemley is focusing on keeping Foreign and Domestic "fresh". 
  • Why it is so important to have ONE thing that is unique and that you can be the best at. 
  • Why being hot headed in the kitchen does not pay off in the long run. 
Direct download: 566_Nathan_Lemley_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending and managing at the Whip In. Sabin spent the next 5 years serving Thirsty Planet Brewing Company in numerous roles. In 2015 Sabin joined forces with friend and business partner Devon Ponds and they founded Friends and Allies Brewing Company, where the Austin Chamber of Commerce awarded them for Outstanding Business Growth and first time entrepreneurs in 2017.

Show notes…

Favorite success quote or mantra:

"Go get it. It's not going to fall out of the sky, and if you don't show up, it is not going to happen." 

In this episode with Ben Sabin, we discuss: 

  • Getting after your dreams. Dreams won't just happen on their own. You gotta go get them!
  • The importance of first impressions and first experiences. 
  • Telling the story behind your business. 
  • How to approach people to get their business. Take an interest in your guest or client and they'll take an interest in you. 
  • Slow, steady growth. Stick with your core products and don't get too distracted. 
  • Why self-distribution is the best approach, in reference to breweries.
  • Creating and selling your brand before you have a physical product to sell. Create some hype! 
  • Being as loud as you can on social media when you're growing your brand. 
  • How to prioritize the scaling process.

Today's sponsor:

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 in front of his clients as much as possible.  
  2. What is your biggest weakness?
    • Breaking into the North Austin Market. 
  3. What's one question you ask or thing you look for during an interview?
    • Are you from North Austin? 
  4. What's a current challenge? How are you dealing with it?
    • Staying relevant in a market that always wants the next new thing. 
  5. Share one code of conduct or behavior you teach your team.
    • Be on time. Do someone else's job as much as you possibly can. 
  6. What is one uncommon standard of service you teach your staff?
    • Help organize someone elses' product
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Get in front of the people 
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Ecos 
  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. Do whats right.
    2. Do it often.
    3. Do it again. 

Contact info:

@benthererunthat

@friendsandalliesbrewing

www.friendsandallies.beer

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 Ben Sabin 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!
Direct download: 565_Ben_Sabin_mixdown.mp3
Category:general -- posted at: 3:30am EDT

Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years after, Heard was hired as an executive sous chef at The Mansion at Judges Hill in Austin, Texas, and it has been peddle to the metal ever since. Heard went on to manage kitchens with some of the best chefs in Austin. One of her most notable jobs was at the Parkside on 6th where she met future Business Partner and life partner, Nathan Lemley. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners.

Show notes…

Favorite success quote or mantra:

"Keep up that intensity!" 

In this episode with Sarah Heard, we discuss: 

  • How being ridiculously observant, and showing up the next day better than you were the day before helped Heard move up the ranks at her first restaurant gig. 
  • What it looks like to have ownership of your restaurant. 
  • How proper kitchen culture is all about respect, discipline, and being orderly. 
  • That if a manager walks past a piece of trash and doesn't pick it up, then they're not fit to be a manager. 
  • Recognizing when you've made a mistake and choosing to learn from it.
  • The impact of keeping a manager's log. 
  • Why Heard and business partner, Nathan Lemley, chose to keep the "Foreign and Domestic Name" when buying the business.  
  • How to take over an established brand without rocking the boat too much. 
  • How using technology in the kitchen has had an impact on efficiency and their bottom line. 

Today's sponsor:

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?
    • Respect for the process.
    • Welcoming demeanor toward the guest. 
  2. What is your biggest weakness?
    • Anxiety; Getting inside her own head. 
    • The little things can sometimes distract her from the bigger, more important things. 
  3. What's one question you ask or thing you look for during an interview?
    • Heart and drive. 
  4. What's a current challenge? How are you dealing with it?
    • Getting paperwork done. She's combating this challenge by trying to stay more organized. 
  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?
    • Replacing the cutlery between each plate.
    • Keeping water and wine glasses full without being asked. 
  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 the one thing you feel restaurateurs don't know well enough or do often enough?
    • Staying intense when things are going well. 
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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 respectful.
    2. Be accountable.
    3. Have heart. 

Contact info:

www.fndaustin.com

@fndaustin

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 Sarah Heard 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!
Direct download: 564_Sarah_Heard_mixdown.mp3
Category:general -- posted at: 3:30am EDT

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