Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he’d hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La Grande Orange Hospitality Group. Aaron has since gone on to open his very own St. Francis and Phoenix Public Market Cafe.

Check out Episode 437 with David Scott Peters as mentioned in today's episode!

Check out Episode 613 with Horst Schulze as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

• "Win the fucking day."

In today's episode with Aaron Chamberlin we will discuss: 

• Food service in the family
• Winning the day, every day
• Training and how to do it right
• Avoiding culinary school
• Showing you care to attract the mentors you need
• Working in a 3 million dollar kitchen
• Persistence
• Creating your own culinary school
• Tough start in the industry
• The importance of learning what NOT to do
• Violent kitchens
• Regrets
• Thriving through chaos
• Serving 3,000 customers a day
• Ego
• Proactive vs. reactive
• Transitioning from artist to business person
• Partnerships

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Persistence
2. What is your biggest weakness?
   • Systems
3. What's one question you ask or thing you look for during an interview?
   • Intellectually curious
4. What's a current challenge? How are you dealing with it?
   • Dealing with a recovering from turmoil
5. Share one code of conduct or behavior you teach your team.
   • "Win the fucking day!"
6. What is one uncommon standard of service you teach your staff?
   • "Every day light someone up."
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Spend time with their teams
8. Name one service you've hired.
   • BrandLoyal
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Social Media - Instagram
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?
    • Dedication
    • Drive
    • Discipline

Contact info:

Instagram: @aaron_chamberlin

www.chefaaronchamberlin.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 Aaron Chamberlin for joining me for another awesome episode. Until next time!

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

In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food.

After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills.

Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot.

Show notes…

Favorite success quote or mantra:

• "The future is unwritten."
• "Live in a way that the teenage version of myself would be proud of me."

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Waking up every morning excited about life
2. What is your biggest weakness?
   • Smoking cigarettes
3. What's one question you ask or thing you look for during an interview?
   • "Were you born to do this?"
4. What's a current challenge? How are you dealing with it?
   • Quitting cigarettes
5. Share one code of conduct or behavior you teach your team.
   • If it's not "wow" then don't send it out
6. What is one uncommon standard of service you teach your staff?
   • Tasting menus
7. What's one book we must read to become a better person or restaurant owner?
   • Kitchen Confidential by Anthony Bourdain
   • The Art of War for Managers by Gerald A. Michaelson and Steven W. Michaelson
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Value your own time
9. Name one service you've hired.
   • Solstice Interiors
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Smart phones
    • Instagram
    • Toast POS
11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Try to make a difference
    • Things don't have to be perfect
    • Be good to each other

Contact info:

Instagram: @davinwaite

Email: davinwaite@gmail.com

The Plot website: www.theplotrestaurant.com

Wrench and Rodent website: www.seabasstropub.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 Davin Waite 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!

As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history.

Check out Episode 641 with Greg Scheinman as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

• "The magic is in the details."

In today's episode with Stacey Poon-Kinney we will discuss:

• Growing up in kitchens
• Connection through food
• The value of money and hard work
• Valuable lessons learned at big franchises
• Volume hides everything
• Mentors
• When it is and is not appropriate to flip out on your team
• Structure in the kitchen
• Being pregnant in a managerial role in the kitchen
• Taking over an existing restaurant
• Get tax records if you're taking over restaurants
• Butts in seats earns money
• Regulars are key to success
• Always look for a lesson in bad situations
• Community is no longer spacial
• Applying to Restaurant Impossible for help and what that's like
• The importance of insurance
• Water damage and how to deal with it
• Dealing with a break-in
• Fear is a great motivator
• POS customer service

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Communications
2. What is your biggest weakness?
   • Communication
3. What's one question you ask or thing you look for during an interview?
   • Kindness, consideration, a sense of humor
4. What's a current challenge? How are you dealing with it?
   • Time Management
5. Share one code of conduct or behavior you teach your team.
   • Vintage hospitality
6. What is one uncommon standard of service you teach your staff?
   • Challenge staff to remember three new names of customers
7. What's one book we must read to become a better person or restaurant owner?
   • One Minute Manager by Ken Blanchard
   • Book of Awakening by Mark Nepo
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. Name one service you've hired.
   • Way Front marketing in San Diego
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • ToDoist list making service
   • Yelp Nowait
   • Toast POS
   • Insight Timer meditation app
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?
    • Live from your heart
    • Ask questions
    • Say thank you

Contact info:

Website: www.thetrailseatery.com

Instagram personal: @spkcooks

Instagram business: @thetrailseatery

Facebook: @TheTrailsEatery

Twitter: @TheTrailsEatery

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 Stacey Poon-Kinney 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 years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born.  

Show notes…

Favorite success quote or mantra:

• "Live intentionally."

In today's episode with Anisha Blodgett we will discuss:

• Opening a restaurant within the last year
• Most-current challenges
• Food halls
• Healthy pizza
• Free events to find out if there's a demand for your food
• Taking risks
• Hiring when you're desperate
• Don't settle
• Labor shortages
• Avoiding stress
• Work/life balance
• Hosting events that double as education
• Recognize what brings people in and going all in on it
• Catering
• Branding
• Design

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "Teaching myself things."
2. What is your biggest weakness?
   • "Too trusting."
3. What's one question you ask or thing you look for during an interview?
   • "Do I want to work with this person?"
4. What's a current challenge? How are you dealing with it?
   • "Bring in more revenue."
5. Share one code of conduct or behavior you teach your team.
   • "Bring the energy."
6. What is one uncommon standard of service you teach your staff?
   • "Encouraging guests to try different foods."
7. What's one book we must read to become a better person or restaurant owner?
   • Hug Your Customers by Jack Mitchell
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Organization
9. Name one service you've hired.
   • Whiplash for SEO in San Diego
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Trello
    • Toast
11. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Live your life the way that makes you the happiest
    • Surround yourself with good people
    • Quality time with yourself

Contact info:

Instagram: personal @asliceof.life

Instagram: business @PowerhausPizza

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 Anisha Blodgett 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!

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse.

Show notes…

Favorite success quote or mantra:

• "Always do the right thing because it's always the right thing to do."

In today's episode with Dan Sobek we will discuss:

• Empowering your staff to do the right thing
• Lead by example
• Admit your mistakes
• Culinary schools
• Mentors
• Major lessons learned from hotels
• Knowing expectations and exceeding them
• Realizing when you need to take a break
• Consulting
• Navigating and finding the best vendors
• Partnerships
• Best practices for lease negotiations
• The desire to help others
• The importance of self-care

 Other Resources Mentioned

Check out episode: 613: Horst Schulze on the 24 Standards of Service

Check out episode: 579: Horst Schulze on The 3 Fundamental Gust Expectations

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Persistence
2. What is your biggest weakness?
   • Too emotionally-involved sometimes
3. What's one question you ask or thing you look for during an interview?
   • Ask up-front personal questions (without getting too personal)
4. What's a current challenge? How are you dealing with it?
   • The labor market in San Diego is incredibly challenging
5. Share one code of conduct or behavior you teach your team.
   • always do the right thing because it's the right thing to do.
6. What is one uncommon standard of service you teach your staff?
   • Emphasize the importance of guest interaction
7. What's one book we must read to become a better person or restaurant owner?
   • The 7 Habits of Highly Effective People by Stephen R. Covey
   • Excellence Wins by Horst Schulze
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. Name one service you've hired.
   • Chemistry PR - social media/marketing PR company
   • Flores Financial - accounting company
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Aloha POS
   • Upserve - credit card processing
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?
    • Life is incredibly short and very precious - live every day to the fullest and don't take anything for granted
    • Say yes more often
    • Try new things

Contact info:

Email: dansobek@gmail.com

Website: www.thecornerdrafthouse.com

Instagram: @sobekdan

Facebook: @DanSobek

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 Dan Sobek 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…

Favorite success quote or mantra:

• "If we can't tag you, we can't pimp you."

In today's episode with Shawn Walchef we will discuss:

• Social media
• Trying to be the best
• Collaboration
• Being a parent
• Branding
• You have to be willing to live your brand
• Being at odds with your partners
• Embrace your community
• Yelp and how to utilize sites like it
• Embracing events
• Finding a crew that can execute better than you
• The best, most efficient way to show sports events at your restaurant/bar
• Always learn, always evolve
• Promoting
• Instagram-worthy food
• Best social media practices

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Curiosity
2. What is your biggest weakness?
   • Financial accountability
3. What's one question you ask or thing you look for during an interview?
   • Heart
4. What's a current challenge? How are you dealing with it?
   • Life is just a series of positive challenges
5. Share one code of conduct or behavior you teach your team.
   • Make memorable moments
6. What is one uncommon standard of service you teach your staff?
   • It's our job to engineer memorable moments, make the story extend beyond our four walls
7. What's one book we must read to become a better person or restaurant owner?
   • Story Brand by Donald Miller
   • The Power of moments by Chip Heath and Dan Heath
   • 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?
   • Promoting themselves
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Up n' Go mobile payment services
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?
    • Get involved
    • Stay curious
    • Lead with love

Contact info:

Website: calibbq.media

Email: shawn@calicomfortbbq.com

Twitter: @CaliBBQMedia

Instagram: @calibbq

Facebook: @CaliComfortBBQ

Check out Shawn's podcast here: Digital Hospitality: a Cali BBQ Media 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 Shawn Walchef 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!

Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row.

In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states.

Show notes…

Favorite success quote or mantra:

• "It's not how hard you hit; it's about how hard you get hit and how you get back up."

In today's episode with Hagop Giragossian we will discuss:

• Opening a restaurant with almost zero experience
• Retaining good staff
• Consistency
• Continuing to show up and have fun through the hard times
• Gratification factor of owning a restaurant
• Partnerships
• When to give up on the industry
• Scaling
• Food truck logistics
• Collaborate instead of compete
• Creating identity
• Franchising
• What you lack in experience you need to make up for in effort
• Collaboration is KEY!!!
• Lose the ego!!!

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • I get back to everybody.
2. What is your biggest weakness?
   • I don't shut off.
3. What's one question you ask or thing you look for during an interview?
   • Do you care about people? Are you thoughtful?
4. What's a current challenge? How are you dealing with it?
   • Thinking small while being big.
5. Share one code of conduct or behavior you teach your team.
   • Know that the people you are working with have invested their lives into it and take it seriously.
6. What is one uncommon standard of service you teach your staff?
   • Connect with our franchisees
7. What's one book we must read to become a better person or restaurant owner?
   • Restaurant Man by Joe Bastianich
   • Kitchen Confidential by Anthony Bourdain
   • 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?
   • Focus too much on food and not enough on your employee
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • 1Huddle: The Workforce Platform
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 thoughtful of others
    • Be confident in yourself
    • Be comfortable being uncomfortable

Contact info:

Email: hagop@doghaus.com -or- wecare@doghouse.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 Hagop Giragossian 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!

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention.

Check out Episode 667 with Brad Cecchi as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

• The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'."

In today's episode with Patrick Mulvaney we will discuss:

• How restaurants help their communities
• Empowering employees to take responsibility and action
• Working with a menu that changes every day
• Keeping your employees engaged
• Be fulfilled in the work you do
• The importance of pre-meal and tasting
• Consistency
• Succeeding within constrained limits
• Push yourself and always be creative
• Make people feel good with more than just good food
• first and last impressions
• How to live intentionally to achieve your dreams
• Importance of vulnerability
• Mental health in the restaurant industry
• Catering
• Acquiring funds
• Suicide in the industry
• It's ok to not be ok
• Turning hospitality back on ourselves to be healthier and better help others

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important.
2. What is your biggest weakness?
   • Patience
3. What's one question you ask or thing you look for during an interview?
   • Cook and egg, cut an onion, sauté piece of fish.
4. What's a current challenge? How are you dealing with it?
   • Business climate; moving forward. Make a profit while supplying a meaningful place for people to work.
5. Share one code of conduct or behavior you teach your team.
   • welcome is the first word the guest hears when entering the restaurant
6. What is one uncommon standard of service you teach your staff?
   • Making guests feel like family.
7. What's one book we must read to become a better person or restaurant owner?
   • On Food and Cooking by Harold McGee
   • 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?
   • Thank our staff.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Have an IT person on staff!
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?
    • Lean in
    • Don't be afraid
    • Learn to lead the parade confident that people are following behind you without looking over your shoulder0-

Contact info:

Website: www.mulvaneysbl.com

Instagram: @mulvaneys_sacramento

Facebook: @MulvaneysBL

Twitter: @MulvaneysBL

Suicide prevention: igotyourback.info

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 Patrick Mulvaney 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…

Favorite success quote or mantra:

• "Luck is where preparation meets opportunity."

In today's episode with Will Pacio we will discuss:

• Setting yourself up for opportunity
• Passion for food
• Taking risks
• Working for free in order to learn
• What you do and don't learn in culinary school
• Collaboration
• Establishing good culture
• The culture of Per Se
• Cooking for a food critic
• How a good review affects business
• What is Pared?
• How clients changed the direction of Pared
• Labor issues today