Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to America to open a restaurant. Chef Kaiser made the move to the states and received his master's degree from Hilton College of Hotel & Restaurant Management in 1989 before opening Himalaya Restaurant & Catering. Chef Kaiser was a James Beard Semi-Finalist in 2019, and Himalaya was rated No. 9 in the Houston Chronicle’s “Top 100 Houston Restaurants” list and has placed in the top 15 in previous years.

Show notes…

Favorite success quote or mantra:

• There are no shortcuts!

In this episode with Kaiser Lashkari we will discuss:

• Indian and Pakistani restaurant scene
• The immense importance of high-quality ingredients
• The importance of smell and look of the food
• Taste every meal before it goes out to the guest
• Positive reinforcement
• Defying your parents to follow your passion
• Mentors
• The intricacies and false stereotypes of curry
• Training and development
• Get partnerships
• Get things done by working through people, not at their expense
• Being pressured and bullied by neighbor businesses and how to deal with it
• The ego and madness of restauranteurs
• Treat your employees properly and with kindness
• The importance of sincerity

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Never quit; tenacity
2. What is your biggest weakness?
   • Impatience with mediocrity
3. What's one question you ask or thing you look for during an interview?
   • Energy level and body language
4. What's a current challenge? How are you dealing with it?
   • To have longevity in the staff
5. Share one code of conduct or behavior you teach your team.
   • Coming to work on time
   • While working be the best you can
6. What is one uncommon standard of service you teach your staff?
   • Knowledge about the food
7. What's one book we must read to become a better person or restaurant owner?
   • The Human Side of Enterprise by Douglas McGregor
     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?
   • Training and development, hiring properly
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • VCM by Hobart
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. Never quit
    2. Never take shortcuts
    3. Always be sincere

Contact info:

Facebook: @kaiser.lashkari

Himalaya Restaurant & Catering website

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 Kaiser Lashkari 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!

Tracy Vaught may be an “accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which includes four of Houston's most successful, award-winning restaurants - Backstreet Cafe, Hugo’s, Caracol, and Xochi. The group also recently opened Mi Almita in Honolulu, and the own half of a restaurant Origen.

She is a three-time semifinalist for Restaurateur of the Year for James Beard Awards, named 2003 Restaurateur of the Year at Houston Culinary Awards, and recognized in 2017 for her work by Houston Business Journal’s Women Mean Business Awards.

• Check out Restaurantowner.com as mentioned in today's show!

Show notes…

Favorite success quote or mantra:

• "Rather than develop from without, develop the employees that you already have within your team."

In today's episode with Tracy Vaught we will discuss:

• The power of mentors
• The boss doesn't always have the best answers
• Renovating an old space to build a restaurant
• Relationships in the workplace
• Taking over an existing restaurant
• Partnerships
• SBA loans
• Slow, small scaling
• Smoking on the job
• Full service vs. fast casual
• Food critics
• introducing new concepts to a market through education
• How has the industry changed in 36 years of restaurant ownership?
• Stay off the cell phone while working

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Teaching
2. What is your biggest weakness?
   • Taking chances
3. What's one question you ask or thing you look for during an interview?
   • Curiosity
4. What's a current challenge? How are you dealing with it?
   • Labor
5. Share one code of conduct or behavior you teach your team.
   • Integrity
6. What is one uncommon standard of service you teach your staff?
   • Graciousness
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
     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?
   • Be authentic and be original
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Microsoft Teams - group chat software
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. Grow your team from within
    2. Save money
    3. Do something authentic to your own experience

Contact info:

Email: tracy@backstreetcafe.net

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 Tracy Vaught 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!

Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine his skills.

Yu's first restaurant, Oxheart, opened in 2012 and was named one of America's Top 10 Best New Restaurants by Bon Appetit. It was his work at Oxheart that earned him the 2016 James Beard Award for Best Chef, Southwest.

In 2016 Oxheart closed to make way for Theodore Rex, which achieved similar acclaim. Today Justin Yu is the Chef/Owner/Partner Theodore Rex Restaurant, Better Luck Tomorrow,  Public Services Wine and Whisky, and Squable.

Show notes…

Favorite success quote or mantra:

"Head down, eyes up, always be humble."

In this episode with Justin Yu, we discuss:

• Being humble during the come up.
• How if you show people how bad you want it, you'll get it.
• Having a vision, and existing intentionally to achieve it. Start acting like an owner and learning what an owner needs to know.
• How to get the most out of your culinary degree.
• What it takes to cook at a high-level restaurant.
• Creating a culture of accountability to achieve excellence.
• When you catch a team member doing something wrong, giving them the opportunity to self-correct by asking, "Where do you think you are?"
• How to make someone feel like they're a part of the team.
• The reality of chasing Michelin Stars.
• Using pop-ups to get your start.
• Not working for money early in your career, but working for other assets like knowledge, experience, and relationships.
• Think of your personal brand and the story you're writing when you're making life decisions.
• The meaning of humility.
• Staying lean and scrappy during the early days.
• Starting small and scaling into your ultimate vision.
• The impact of partnering with other small business in your community.
• Being mindful not to work your staff to death.
• leaning to delegate the small details so you can focus on the big details.
• The importance of sharing the stories behind your restaurant.
• How to share the story behind a dish.
• Why Yu chose to close his restaurant a year after winning the James Beard Award for Best Chef Southwest.
• Surrounding yourself with great people then getting out of the way for them to do their job.
• Finding partners with the same values and goals who don't directly compete with your personal strengths.
• How to healthily disagree with your partners.
• Making sure you take care of yourself and create a culture of taking care of yourself.

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Sense of calm.
2. What is your biggest weakness?
   •  Sense of calm.
3. What's one question you ask or thing you look for during an interview?
   • "What food do you love?"
4. What's a current challenge? How are you dealing with it?
   • Staffing.
5. Share one code of conduct or behavior you teach your team.
   • "Don't trust anybody. Especially, the Chef"
6. What is one uncommon standard of service you teach your staff?
   •  Take ownership of everything.
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Setting the Table: The Transforming Power of Hospitality in Business
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Offer Healthcare
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. always have a sense of human
    2. Treat your employees like your family.
    3. Don't treat your employees EXACTLY like your treat your family

Contact info:

trexhouston.com

@tetsujustin

@trexhouston

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 Yu 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!

Show Notes

Success Quote Mantra

• Emil: "Don't be afraid to fail."
• Joe: "I will greet this day with love in my heart."

In this episode with Emil Jättne and Joe Santos we will discuss:

• What we can learn from our parents
• Realizing you are on the wrong path and course-correction
• Learning your industry by starting out in a massive company
• Intentional plans
• Branding
• Brand management
• Create what you love then sell it
• Staying authentic
• Licensing issues
• Launching a new brand
• The importance of being proud of your product
• You need more than just a good product, you need a plan and a brand
• Brand first/product second
• Learning how to execute
• Knowing when to ask for help from professionals who know more than you do
• Roadblocks - they’re inevitable
• Don’t give up hope
• Live your story
• Actions speak louder than a story
• Relationships and so important in the industry

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Emil: "Calmly pushing the ball forward."
   • Joe: "Staying even-keeled."
2. What is your biggest weakness?
   • Emil: "Perfectionist."
   • Joe: "Not taking enough time for myself."
3. What's one question you ask or thing you look for during an interview?
   • Emil: "Kindness, working well with others, energy for the brand."
   • Joe: "What do you do on your own time? What is your passion?"
4. What's a current challenge? How are you dealing with it?
   • Emil: "Building a distillery in NYC."
   • Joe: "Navigating bureaucracy."
5. Share one code of conduct or behavior you teach your team.
   • Emil: "Collaborative. Don't think you know everything."
   • Joe:
6. What is one uncommon standard of service you teach your staff?
   • Emil: "Emphasis on the long-run."
   • Joe: "Don't sell; educate."
7. What's one book we must read to become a better person or restaurant owner?
   • Emil: Different: Escaping the Competitive Herd by Youngme Moon
   • Joe: The Alchemist: A Fable About Following Your Dream by Paulo Coelho
     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?
   • Emil & Joe: Slack
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?
    • Emil: 1) you can do anything you want but not everything you want 2) don't be afraid to fail or to be different 3) the power of collaboration
    • Joe: 1) focus on what you love 2) swim in your lane 3) have fun

Contact info:

Brooklyn Gin website

Instagram: @brooklyngin

Facebook: @BrooklynGin

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 Emil Jättne and Joe Santos 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 Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco.

[Click here for FREE registration to the TRAmarketplace. Enter promotional code "unstoppable19" at checkout]

Show Notes

Success Quote or Mantra

• "if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going.

In this episode with Nick Marsh we will discuss:

• Applying ancient history to current problems
• Consulting
• Creativity
• Communication
• Global inspiration
• Making mistakes
• Owners being present every day
• Partnerships
• The IMMENSE importance of partnerships
• There is no ONE right answer
• Clear-cut branding
• Building restaurants too fast
• The importance of making decisions that reflect your vision
• The history of Chopt prior to Nick’s involvement
• Why Chopt attracted Nick to the brand
• How to and when to know to scale
• The positives of waiting 20 years before you scale
• Creativity is key
• Smooth and swift execution
• Lose the ego and listen

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Tell the truth
2. What is your biggest weakness?
   • "Slow no"
3. What's one question you ask or thing you look for during an interview?
   • Tell me specifically your organization strategy
4. What's a current challenge? How are you dealing with it?
   • Restaurant over-saturation is urban and coastal regions
5. Share one code of conduct or behavior you teach your team.
   • Assume positive intent
6. What is one uncommon standard of service you teach your staff?
   • Customization
7. What's one book we must read to become a better person or restaurant owner?
   • East of Eden by John Steinbeck
     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?
   • Think about real estate strategy
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Custom BOH systems currently in development
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?
    • Don't let hard work be the only thing between you and your goals
    • Smart is good but too smart becomes a liability
    • Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough

Contact info:

Email: support@choptsalad.com

Social: @choptsalad

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 Nick Marsh 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!

Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS.

Show Notes

Success Quote or Mantra:

• "Stay humble, work hard, and run."

In this episode with Julian Medina we will discuss:

• Growing up in Mexico City
• Discovering a love of cooking
• Learning how to drink tequila
• Stay appealing to tourists who don’t know anything about your concept
• Owning and managing A TON of restaurants in NYC
• Transitioning from full-service to fast-casual
• Work-life balance
• The American dream and what it means to someone living it
• Racism in the industry

In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.

Show Notes

Success Quote Mantra

• "Serve it hot or serve it cold."

In this episode with Drew Nieporent we will discuss:

• The importance of precision
• Attention to detail
• The restaurant scene in NYC in the 60’s
• Why choose hospitality over cooking
• Fake it ’til you make it
• Serving food on a cruise ship
• Respecting your staff
• Profit sharing
• Controlling anger as the manager
• Thew importance of working together FOH and BOH
• Doubting yourself
• Maintaining culture when a head chef leaves
• Confidence
• Celebrity investors
• The importance of hands-on ownership
• The difference between chefs and restauranteurs
• Caution
• The fear of losing money
• Strike while the iron is hot

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Consistency
2. What is your biggest weakness?
   • Don't trust people
3. What's one question you ask or thing you look for during an interview?
   • Business economics
4. What's a current challenge? How are you dealing with it?
   • Someone as clever as myself
5. Share one code of conduct or behavior you teach your team.
   • Keep your hands to yourself
6. What is one uncommon standard of service you teach your staff?
   • Nothing scripted
7. What's one book we must read to become a better person or restaurant owner?
   • Between the World and Me by Ta-Nehisi Coates
     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?
   • Share the wealth
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Vero Water
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?
    • Kindness and fairness
    • Serve the best food and attract the best talent
    • Don't believe your own hype

Contact info:

Tribeca Grill

375 Greenwich St.

New York, NY 10012

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 Drew Nieporent 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 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, and Buffalo.

Show Notes

Success Quote or Mantra

• "The road to success is always under construction."

In this episode with John Stage we will discuss:

• No straight line to success
• It’s not easy so you must love it
• How to go from biker to restaurant owner
• John’s history before Dinosaur Bar-B-Que
• How to name and brand a restaurant
• The inspiration of long-established forms of cooking
• Bringing southern food to NYC
• Mobile foos operations
• Getting capital
• Rough opening days
• Altering the business based on volume
• Successfully bringing different demographics together at your restaurant
• Aim, put people in place to help you succeed…and THEN shoot
• Recognizing when you need help
• Your culture suffers when you open too many restaurant too soon
• Selling one of your products in retail

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   •  Curiosity and Perseverance
2. What is your biggest weakness?
   • Patience, too eager
3. What's one question you ask or thing you look for during an interview?
   • Curiosity, engagement, body language, a connection
4. What's a current challenge? How are you dealing with it?
   • Lack of people in the workforce
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?
   • One approach does not work for everyone, tailor the experience to the table
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Respect people
   • Love what you do, passion
   • Give back and work with your community

Contact info:

Dinosaur Bar-B-Que website

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 John Stage 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!

Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy.  She went on to work in some of the Bay Area’s most notable restaurant kitchens before joining the Daniel Patterson Group where she served as Executive Chef for Haven and Plum in Oakland, CA.  Today, Kim Alter is the chef/owner of Nightbird and the adjoining cocktail concept, Linden Room, in San Francisco’s Hayes Valley.

Show notes…

Favorite success quote or mantra:

• "Success isn't just about what you've accomplished, it's about what you've inspired other people to do."

In this episode with Kim Alter we will discuss:

• You inspire others around you positively
• Using food to make people happy
• Food as acceptance
• Creating impactful “food memories”
• Mental health in the restaurant industry
• Tell your staff that they’re doing a good job
• The hard work angle
• Ego
• Mentors
• Learning something new every single day
• Constantly improve your business
• Experiencing failure
• Fear of failure
• The inevitability of doing something wrong
• Thoughts on awards
• The importance of non-transactional relationships in the kitchen
• Money and waste management in the kitchen
• Diffusing angry guests
• Supporting the restaurants in your community
• Tasting menus
• Acquiring permits
• The importance of respect
• Women in the industry
• Culture v. Systems
• Working with your life partner

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Being humble
2. What is your biggest weakness?
   • Too much time in the kitchen and not enough promoting
3. What's one question you ask or thing you look for during an interview?
   • Personality, goals, how do they treat the dishwasher?
4. What's a current challenge? How are you dealing with it?
   • Issues with the city impeding customer flow
5. Share one code of conduct or behavior you teach your team
   • Treat each other with respect
6. What is one uncommon standard of service you teach your staff?
   • BOH and FOH are one in the same
7. What's one book we must read to become a better person or restaurant owner?
   • The Art of Fermentation by Sandor Ellix Katz
   • Setting the Table by Danny Meyer
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Social media
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?
   • Put your head down and work hard
   • Treat people with respect

Contact info:

Night Bird website

Instagram: @kimalter @nightbirdsf

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 Kim Alter 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!