Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown.

Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time.

In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar.

Show notes…

Favorite success quote or mantra:

• "Don't fuck it up."

In this episode with Ben Berg we will discuss:

• The "people" business
• Touching each table
• emotional intelligence
• The importance of the numbers
• The benefits of new restaurant technology
• The love of making people happy with hospitality
• Learning form the best early in your career
• Choosing a market before choosing a location
• Quick scaling
• Networking
• Execution

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. 

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?
   • Urgency
2. What is your biggest weakness?
   • Delegating
3. What's one question you ask or thing you look for during an interview?
   • "Are you caring?" Empathy.
4. What's a current challenge? How are you dealing with it?
   • Seeing the future
5. Share one code of conduct or behavior you teach your team.
   • Put yourself second
6. What is one uncommon standard of service you teach your staff?
   • Empower our managers to make big decisions
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Relax
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Avero
   • Compeat
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?
   • Be truthful
   • Be there, be responsible
   • Don't take everything too seriously

Contact info:

Berg Hospitality Jobs 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 Ben Berg 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!

Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit.

Show notes…

Favorite success quote or mantra:

• Grant: "Everything is derived from passion."
• Charles: "Do what you want to do the best you can do it in your own style."

In this episode with Charles Clark and Grant Cooper we will discuss:

• Passion and what it means to YOU
• Atypical ways to interview potential employees
• Motivation
• Recognizing value
• Partnerships
• Mentors
• The overtime loss of restaurant etiquette
• Never say "no"
• Growing up in Europe and what other cultures can teach us
• Treat everyone like a VIP
• Get everything in writing

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

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?
   • Grant: dedication commitment passion attitude
   • Charles: 100% ready
2. What is your biggest weakness?
   • Grant: Too compasionate with staff
   • Charles: not taking the time to train as well as we should
3. What's one question you ask or thing you look for during an interview?
   • Personality and willingness to work
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.
   • Grant: Knowledge of what you're selling, confidence
   • Charles: Knowing the customer's needs and fundamentals
6. What's one book we must read to become a better person or restaurant owner?
   • Grant: Shoe Dog by Phil Knight
   • Charles: White Heat by Marco Pierre White
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Take care of the customer, too politically correct
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast POS
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?
   • Good bottle of wine
   • Be in your restaurants
   • Leave behind a trail of good people who have worked for you

Contact info:

Clark Cooper Concepts 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 Charles Clark and Grant Cooper 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!

Damian's 40+ years of experience started with "Damian's Fine Italian Food"- a restaurant he started as a college senior in 1975. Damian's experience took him from his first restaurant to becoming a fixture in the Houston restaurant scene, first with D'Amico's, then Damian's Cucina Italiana, then to the national scene with Carrabba's; a restaurant he founded with nephew Johnny Carrabba. Moving to the Austin area, the Mandola's have promoted Italian culture and cuisine in Texas by opening Mandola's Italian Kitchen and Trattoria Lisina, totaling 4 locations.

Show notes…

Favorite success quote or mantra:

• "It's all about the details, respect, and having fun."

In this episode with Damian Mandola we will discuss:

• The Texas restaurant scene in the 1970s
• The benefits of going outside your comfort zone
• The importance of "talking shop" with other restauranteurs
• Passion
• "setting the table"
• The importance of a soft opening
• Scaling and franchising
• Be your brand
• The importance of a good contract
• Licensing agreements
• Research your partners before getting involved and making deals

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

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?
   • Attention to detail
2. What is your biggest weakness?
   • Eating pasta!
3. What's one question you ask or thing you look for during an interview?
   • Are you friendly? You can tell as soon as they walk in
4. What's a current challenge? How are you dealing with it?
   • "Getting around to all of my restaurants."
5. Share one code of conduct or behavior you teach your team.
   • Be honest, don't be fake. Have respect for your customers.
6. What is one uncommon standard of service you teach your staff?
   • Prebus tables. Polish glasses.
7. What's one book we must read to become a better person or restaurant owner?
   • The Fine Art of Italian Cooking by Giuliano Bugialli
     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?
   • Gert to know your customers
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Aloha POS
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Work hard
    • Be friendly
    • Respect your industry

Contact info:

dmandola@mandolas.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 Damian Mandola 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!

After attending college at St. Thomas University in Houston, Johnny began working in the local restaurants owned by members of his family. In 1986 he opened Carrabba's with his uncle, Damian Mandola. In 1993 they entered a partnership with Outback Steakhouse Inc., now Bloomin' Brands. At one point the partnership grew the brand to 247 locations

Carrabba currently owns 3 Mia’s Table and Grace’s on Kirby as well as the two local locations of Carrabba’s The Original.

Show notes…

Favorite success quote or mantra:

• "Give for the sake of giving, not for the sake of gaining."

In today's episode with Johnny Carrabba we will discuss:

• Cooking and serving from the heart
• Leading by example
• Learning from a butcher
• Family-owned businesses
• Supporting your neighbors
• The true definition of community
• Discipline
• Owning a restaurant is HARD WORK...not glamorous
• The hardships of starting out
• Work-ethic
• Controling cost, numbers
• Vision
• The true definition of "mentor"

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. 

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?
   • Hard work
2. What is your biggest weakness?
   • Getting emotional at times
3. What's one question you ask or thing you look for during an interview?
   • Genuine concern from the heart
4. What's a current challenge? How are you dealing with it?
   • Getting people to have self-confidence
5. Share one code of conduct or behavior you teach your team.
   • Enthusiasm
6. What is one uncommon standard of service you teach your staff?
   • Put yourself in their shoes and go above and beyond the call of duty
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?
   • Don't love their employees enough
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?
   • Believe in what you are doing and love what you are doing
   • The example you set is paramount
   • Love your people

Contact info:

Email: jcarrabba@gmail.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 Johnny Carrabba for joining me for another awesome episode. Until next time!

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

Today we're discussing restaurant insurance. Specifically, the elements that should be in your insurance package, what these different elements cover, and what to consider when selecting an insurance broker. Joining us for this conversation, guest mentor, Geg Scheinman.

Insgroup Partner, Greg Scheinman, is a Property and Casualty Insurance Specialist, focusing on middle-market companies in a variety of industries, with a particular focus on the hospitality, retail and fitness industries.…as a matter of fact…many of our past guests are his clients. On top of this Greg host his own podcast, the Midlife Male.

Show notes…

Favorite success quote or mantra:

• "The harder I work, the luckier I am."

In this episode with Greg Scheinman, we discuss:

• The many different elements to consider when selecting your insurance "package":
  1. Commercial and General Liability Insurance
  2. Workers Compensation Insurance
  3. Business Interruption Insurance 
  4. Property and Casualty Insurance
  5. Third-Party Alcohol Liability Insurance
  6. Dram Shop Liability
  7. Employment Practices Liability Insurance ( EPLI)
  8. HNOA
  9. Flood 
  10. Cyber
  11. Active shooter
• How to pick which insurance is right for you
• How to select an insurance broker.

Resources Mentioned:

RestaurantOwner.com Article: How to Factor Insurance Into Your Restaurant Business Plan

RestaurantOwner.com Article: How to Select the Right Insurance Coverage for Your Restaurant

RestaurantOwner.com Article: Understanding Your Restaurant's Commercial General Liability Insurance Policy

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.

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.

Contact info:

Email: gcheinman@insgroup.net

Website: Insgroup.net

Midlife Male podcast

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 Greg Scheinman 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!

Once upon a time Austin, TX hometowner, Jason Sabala, had aspirations of becoming an elementary school teacher, until one day, when Sabala broke up a fight at Austin's well-known night club, Emo's. This experience took him on a new trajectory into the world of security, and eventually night club ownership. His experience at Emo's gave him the skills and knowledge to eventually open his own Night club in Portland, OR called Sabala's. Today Jason Sabala is the owner of two Buzz Mill Coffees with a third on the way, and Plow Burger.

Show notes…

Favorite success quote or mantra:

• "You gotta kill the man you are today to become the man you will be tomorrow."

In this episode with Jason Sabala we will discuss:

• Self-reflection and self-improvement
• The desire to teach and mentor
• The importance of community
• The importance of having fun
• Running a club vs. a restaurant
• Mismanagement and how to avoid it
• Embarrassment in the industry and what it teaches you
• Honesty
• Falling down only to get back up bigger and better
• Culture and soul
• Cultivate your community

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?
   • Perseverance.
2. What is your biggest weakness?
   • Too trusting; too kind.
3. What's one question you ask or thing you look for during an interview?
   • "What is one trait you admire most about human beings?"
4. What's a current challenge? How are you dealing with it?
   • "A man who chases two rabbits doesn't catch either." Focus.
5. Share one code of conduct or behavior you teach your team.
   • Learn everything above you while teaching those who come behind you.
6. What is one uncommon standard of service you teach your staff?
   • Don't blame your staff when things go wrong, blame yourself.
7. What's one book we must read to become a better person or restaurant owner?
   • Leaders Eat Last by Simon Sinek
     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?
   • Thank their people.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Tapmango
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. Time, take the leap
    2. Play the infinite game
    3. Have empathy

Contact info:

Email: sabala@buzzmillcoffee.com

Website: www.buzzmillcoffee.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 Jason Sabala for joining me for another awesome episode. Until next time!

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

In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop your managers.

David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners.

He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his newest project: davidscottpeters.com

Show notes…

• How to hire great managers
• Hire from within!
• Create managers
• Avoid hiring websites
• The amount of managers needed for different times/days of the week
• "Working" managers
• MIT's: managers in training
• Always have backup managers trained
• How/what to pay a manager
• Teams like management and rules but they hate inconsistency
• Shift meetings and how to hold them correctly

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.

Contact info:

DavidScottPeters.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 Scott Peters 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!

Combined, the Delgado's have over 30 years of experience in the restaurant industry. In 2008 the couple moved to McAllen, TX and opened house. wine. & bistro., a refined New American bistro in McAllen, TX. The Delgado’s unwavering attention to detail and genuine commitment to the community has translated to 10 years of successfully propelling the culinary diversity of McAllen and the Rio Grand Valley. Following the success of house. wine. & bistro., The Delgado’s opened SALT – New American Table in December 2013 and Salome in 2019.

Show notes…

Favorite success quote or mantra:

• Larry: "Nothing great was ever achieved without enthusiasm."
• Jessica: "Honor your team members."

In this episode with Larry & Jessica Delgado we will discuss:

• Enthusiasm
• Growth and scaling
• The Delgado's backstory
• The love of cooking
• Early mentors
• Trusting your gut
• The right way to interview and hire
• Learning from their time at Caraba's
• FOH and BOH advice
• Consistency
• Gaining the capital to open your own restaurant
• Upcoming markets
• Partnerships
• Dealing with mayhem
• You need a VISION
• Listen to the market

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?
   • Jessica: Hospitality
   • Larry: Courage
2. What is your biggest weakness?
   • Jessica: Vulnerability
   • Larry: Don't know my own weaknesses
3. What's one question you ask or thing you look for during an interview?
   • What is the most expensive thing in a restaurant? Best answer: an empty seat
4. What's a current challenge? How are you dealing with it?
   • Growth, beyond three restaurants
5. Share one code of conduct or behavior you teach your team.
   • Lead with integrity
6. What is one uncommon standard of service you teach your staff?
   • Everyone comments on our water service and doors beingnopened for guests
7. What's one book we must read to become a better person or restaurant owner?
   • Leaders Eat Last by Simon Sinek
     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?
   • Take care of their team
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Open Table, HotSchedule
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?
    • Make an impact on your community
    • Live life with enthusiasm
    • Be a good steward

Contact info:

Email: info@delgadocollective.com

Website: DelgadoCollective

Thanks for listening!

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Huge thanks to Larry & Jessica Delgado for joining me for another awesome episode. Until next time!

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

Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how.

Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz.

Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business.

Kasey Anton is a former restaurateur turned business consultant and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience.