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

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left.

In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley.

Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City. Today Chef Terje serves as Chef Partner of Perbacco and Barbacco in SanFrancisco, CA.

Check out episode 666 with Umberto Gibin as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

• "I just hate the word talent. You buckle down and work; that's talent. Talent has two parts: hard work and grit. if you have those, you have talent to do anything. Never think you';re some kind of genius."

In today's episode with Staffan Terje we will discuss:

• Chef life is hard work
• Stress
• Learning to butcher on a farm
• Don't lie about your knowledge
• Be honest always
• Define your concept
• The importance of business knowledge
• Business skills are as important as cooking skills
• Advice on expansion
• Don't strive for perfection at first
• Share Knowledge!
• You have a commitment to your employees
• Expect mistakes when opening
• Don't do too much too fast
• Criticism is good!
• Opening in the 2008 recession
• Creativity
• Opening in the wrong location
• The decision to close a restaurant based on location
• Do your research and do the numbers!

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?
   • I never stop
2. What is your biggest weakness?
   • Over-analyze things
3. What's one question you ask or thing you look for during an interview?
   • "What was the first place you got a job and why?" Looking for honesty.
4. What's a current challenge? How are you dealing with it?
   • Finding enough people who can afford to work at restaurants
5. Share one code of conduct or behavior you teach your team.
   • Be nice to people
6. What's one book we must read to become a better person or restaurant owner?
   • One Minute Manager by Ken Blanchard and Spencer Johnson
   • 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?
   • Close.
   • Try to be too many things to too many people.
   • Rest and relaxation
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Choco App :ordering from suppliers made simple.
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?
   • Keep it clean
   • Be kind
   • Don't look back

Contact info:

Perbacco website

Barbacco 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 Staffan Terje 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!

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves as Founder of AF&CO, a leading restaurant and hotel consulting firm with a focus on marketing and Public Relations.

Today, we're here to explore and unpackage Andrew's career AANNDDD we're going to cover a few trends.

Check out Building a Story Brand by Donald Miller as mentioned in today's episode!

Check out Your Restaurant Still Sucks by Donald Burns as mentioned in today's episode!

Check out Restaurant Man by Joe Bastianich as mentioned in todays's episode!

Show notes…

Favorite success quote or mantra:

• "I was born with a fork in my mouth."
• "When you come to the fork in the road, take the fork."
• "Dig in."

In today's episode with Andrew Freeman we will discuss:

• Passion for food
• Shifting from BOH to FOH
• Restaurant marketing
• Unavoidable mistakes
• Key attention to detail
• Successful rebrands and rebuilds
• Partnerships
• Community Involvement
• Importance of taking risks
• The three trends we discuss are:
  • Vegetarian/Vegan restaurans
  • Gig economy
  • Craft your own adventure
  • Delivery
  • Ghost restaurants
  • Food halls

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.

Contact info:

Website: AF&CO.

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 Andrew Freeman 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 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states.

With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth.

Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show.

Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's episode!

Shila is Episode 303 with Shila Morris as mentioned in today's episode!

Today, I'm reconnecting with Shila and sister, Kay to discuss their recent growth and how the franchise industry is different than the independent and what that transition has looked like.

Show notes…

Favorite success quote or mantra:

• "Consistency compounds."

In today's episode with Shila Morris and Kay Salerno we will discuss:

• Consistency
• Keep showing up
• Growth and expansion
• What we learn from franchises
• Community and soul in franchises
• Everything you need to know to franchise
• Capital (time AND money)
• Take time to evaluate your past decisions
• Multiple angles for location assessment

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.

Contact info:

The Squeeze In franchising website

Instagram: @kayandshi

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 Shila Morris and Kay Salerno 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!

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace.

Show notes…

Favorite success quote or mantra:

• "What if you fall? What if you fly?"
• There is no elevator for success; you have to take the stairs."

In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss:

• Focus on best-case-scenario
• Slow road to success
• Women pioneers in the restaurant industry
• Transformative relationships with your staff
• Debbie Branby opening the restaurant back ion 1981 and its evolutions
• Evolving with the market
• Surviving recessions
• The importance of inventory management
• Insurance policies
• "Oh shit" money and the need for it
• Navigating emotional connections to your business
• Partnerships/family partnerships
• Lawyers and legality of buying a business

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?
   • Hard work
2. What is your biggest weakness?
   • Relinquishing control
3. What's one question you ask or thing you look for during an interview?
   • "If you could anything from anywhere in the world, what would it be?" Looking for an authentic, interesting answer.
4. What's a current challenge? How are you dealing with it?
   • SOPs - standard operating procedures
5. Share one code of conduct or behavior you teach your team.
   • Respect each other
6. What is one uncommon standard of service you teach your staff?
   • Humor, safe place
7. What's one book we must read to become a better person or restaurant owner?
   • The War of Art by Steven Pressfield
   • The Infinite Game 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?
   • Know their costs, watch their costs; avoid mistakes
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast POS
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Don't take yourself too seriously
    • Be authentic
    • All you need is love.

Contact info:

Website: www.cheeseboardcatering.com

Check out Krista and Caitlin's podcast The Good, The Bad, & The Drinking

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 Krista Kintop Phillips and Caitlin Kintop Fletcher 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 outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list.

Check out episode 662 with Oliver Ridgeway as mentioned in today's episode!

Show notes…

Favorite success quote or mantra:

• "Chance favors a prepared mind."

In today's episode with Brad Cecchi we will discuss:

• Organization
• Giving compliments to your staff is key
• Importance of travel
• What Brad learned from working in a mom and pop pizza shop
• To go to culinary school or not to go?
• The passion and desire to be taken seriously
• Cooking for Dick Chaney
• Helping other chefs open restaurants before opening your own
• Tensions in the kitchen
• Thinking through problems; stepping away
• The pressure of the Michelin star
• Cashflow
• Opening undercapitalized
• Farm to table/fork

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.

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. 

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?
   • Organization
2. What is your biggest weakness?
   • Aspirations, "trying to do more than I'm ready to do."
3. What's one question you ask or thing you look for during an interview?
   • How clean are you own your real life
4. What's a current challenge? How are you dealing with it?
   • Butts in seats
5. Share one code of conduct or behavior you teach your team.
   • Mise en place
6. What is one uncommon standard of service you teach your staff?
   • Tasting trays
7. What's one book we must read to become a better person or restaurant owner?
   •  Letter to a Young Chef by Daniel Boulud
   • 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
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Google Drive
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?
    • Andewy Sausage Recipe
    • Family-style shareable dining
    • Community

Contact info:

Website: www.canoneastsac.com

Instagram: @canoneastsac

Facebook: @canoneastsac

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 Brad Cecchi 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!

Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco and Barbacco, both located in San Francisco, CA.

Show notes…

Favorite success quote or mantra:

• "We are as good as the last dish we served."

In today's episode with Umberto Gibin we will discuss:

• Consistency
• The European restaurant scene in the 1970s
• Early mentors
• The trip to the states
• Emotional intelligence and reading body language
• Old school v. new school kitchen behavior
• Eye for detail is key
• No position in your restaurant is more or less important than any other
• Authenticity
• The evolution of Italian food
• Getting "cold feet" before the decision to open a restaurant
• Knowing when you're ready
• Mistakes of organization
• Avoid a loose concept
• Enjoy your work and think positive
• The difference between a mentor and a boss

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.

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. 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Focus
2. What is your biggest weakness?
   • "I don't have one."
3. What's one question you ask or thing you look for during an interview?
   •  "Someone who looks into my eyes when speaking to me and is willing to help guests."
4. What's a current challenge? How are you dealing with it?
   • Lack of experienced personal
5. Share one code of conduct or behavior you teach your team.
   • Be in the moment
6. What is one uncommon standard of service you teach your staff?
   • Be in the moment
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?
   • Mentor the employees
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 do
   • Stay focused
   • Value others

Contact info:

Email:

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 Umberto Gibin 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!

University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in addition to being a co-founder, Umezawa serves as Head of Product for Zenreach. Our focus: the current state and future of wifi marking. 

Show notes…

Favorite success quote or mantra:

• "The future is not something that happens by accident; the future is built."

In today's episode with Kai Umezawa we will discuss:

• Taking advice
• Bypassing the standard school system
• What Kai learned from working at Facebook and Google
• Digital data vs. face-to-face knowledge about customers
• Comment cards becoming digital
• Guest data collection streamlining
• Personalized outreach to restaurant guests
• Be intentional about the information you are trying to collect from guests
• The future of digital marketing

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.

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. 

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.

Contact info:

www.zenreach.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 Kai Umezawa Zenreach 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 Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since.

Show notes…

Favorite success quote or mantra:

• "There is no substitute for hard work."

In today's episode with Patricio Wise we will discuss:

• Scientific approach to restaurant operations
• Patricio's finance background
• Market-maker financing
• Systems
• Taking your time becoming the full-time restauranteur
• Online tools available to all cooks
• Science behind food
• Taking gambles and being OK with failure
• Pop ups
• High standards
• Listening to your guests
• The battle of pleasing everyone
• The best POS
• Humility

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.

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. 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "I like people"
2. What is your biggest weakness?
   • "I like people"
3. What's one question you ask or thing you look for during an interview?
   • "Do you like people?"
4. What's a current challenge? How are you dealing with it?
   • Growth. Sometimes too busy.
5. Share one code of conduct or behavior you teach your team.
   • "We can't please them all but we will try."
6. What is one uncommon standard of service you teach your staff?
   • "Please them all."
7. What's one book we must read to become a better person or restaurant owner?
   1. The Subtle Art of Not Giving a Fuck by Mark Manson
      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?
   • Accounting
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast POS
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be nice to people
    • Be nice to people
    • Treat them all the same

Contact info:

Email: patricio@nixta.co

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 Patricio Wise 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!

Jessica Marshall is a talented restaurant designer with 15 years of experience. Her company, Brass Rose Studios, is based out of the Sacramento, California area. Today will be a deep dive conversation regarding the 3 most common restaurant design mistakes.

Show notes…

Favorite success quote or mantra:

• "Live it!"

The 3 Most Common Restaurant Design Mistakes are:

1. Getting into a lease and not understanding the cost and lead-time that come with it
   • Mechanical, electrical, and plumbing costs
   • Planning ahead
   • HVAC prep
   • Knowing what you need and if your lease covers it
   • Avoiding inhibiting your ability to scale
   • Everything TAKES TIMES so budget your time properly
2. Trying to do it all yourself without hiring experts/specialists
   • Everything a restaurant needs is too much for one person
   • Budgeting and coordination is key
   • Impossible to balance personal life and restaurant buildouts during crunch time
3. Remembering who you are why you started
   • Don't forget why you wanted to open a restaurant in the first place
   • Build up a team to help you build or give advice
   • personal life/work balance
   • Write down you "why"

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.

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. 

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.

Contact info:

Brass Rose Studios website

Email: j.marshall@brassrosestudios.com

The first five RU listeners to reach out to Jessica will get a 20% discount!

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 Jessica Marshall 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 Oliver Ridgeway, was born and raised in Sussex, England. For Ridgeway, life in the kitchen began in his father’s restaurant, where his own passion began to emerge. After studying cooking at Crawley College, Ridgeway worked in multiple hotels and even a cruise ship before landing in U.S. where he held multiple chef positions and even cooked for VIP's during the Olympics. In 2011 Ridgeway made the move Sacramento where he took the Executive Chef Role at Grange Restaurant & Bar, and Camden Spit & Larder in 2018.

Show notes…

Favorite success quote or mantra:

• "Do it nice or do it twice."

In today's episode with Oliver Ridgeway we will discuss:

• Born into the industry and staying with it
• Traveling there ENTIRE world and what you learn
• Cutting your teeth on a cruise ship kitchen
• Hotel kitchens
• Airport restaurant kitchens
• The importance of world travel
• The importance of connections
• Working as a chef at the olympics
• You have to give a shit
• Standards, expectations, and aiming points for your team
• Accountability
• Keep your ego and temper in check
• How to let team members go during hard financial times
• You don't know everything so surround yourself with people who know things you don't
• Resentment in the industry

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.

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. 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Leading by example
2. What is your biggest weakness?
   • Addressing the issue of team members who try hard but it isn't hard enough
3. What's one question you ask or thing you look for during an interview?
   • What makes you happy? What drives you?
4. What's a current challenge? How are you dealing with it?
   • Telling good people that they aren't good enough
5. Share one code of conduct or behavior you teach your team.
   • Working with efficiency and urgency
6. What is one uncommon standard of service you teach your staff?
   • Making "no" sound like "yes"
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?
   • Look at the long road rather than just the immediate
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Resy | Homebase | Toast
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Be kind
    • Cook from the heart
    • Do it nice or do it twice

Contact info:

Camden Spit & Larder 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 Oliver Ridgeway 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!

Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern.

Show notes…

Favorite success quote or mantra:

• "It's all about working hard and not being a dick."

In today's episode with Michael Theimann we will discuss:

• Starting out in the industry as a dishwasher (like many of us)
• Find your voice
• Learn fast and hustle is KEY
• Restaurant social media
• Staying/feeling young in the industry
• The chef learning curve
• Dealing with tension and resentment in the kitchen
• Being homeless and jobless in a foreign country and making it work
•  Adaptability
• Restaurant scene in New Zealand
• Restaurant scene in Hawaii
• Ego
• Maintaining good relationships, especially in a small community
• Learning the hard way, new and uncomfortable environments
• Restaurant scene in Sacramento
• Mentors
• Regrets/mistakes
• Your restaurant is a theater and your team is the cast
• You won't get what you want unless you make it know that you want it
• The truth about pictures of food on Instagram
• Self-awareness

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.

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. 

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?
   • Saying yes
2. What is your biggest weakness?
   • Saying yes
3. What's one question you ask or thing you look for during an interview?
   • Outside interests besides cooking
4. What's a current challenge? How are you dealing with it?
   • Keeping restaurants open is hard
5. Share one code of conduct or behavior you teach your team.
   • Just be nice
6. What is one uncommon standard of service you teach your staff?
   • Just be nice
7. What's one book we must read to become a better person or restaurant owner?
   • American Psycho by Bret Easton Ellis
   • 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?
   • Check in on your brand, what you're about
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?
    • First of all, I don't feel like I'm successful
    • Separate yourself and your profession
    • Hard work

Contact info:

Instagram:

Mother: @mothersacramento

Empress Tavern: @empresstavern

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michael Theimann 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 the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael’s at the Citadel. In 2004 Brunson made the move to Denver, CO where over the next 4 years he worked with key mentors Richard Sandoval, Frank Bonanno, and Alex Seidel.

In 2008 Brunson opened Masterpiece Delicatessen to rave reviews. The Delicatessen was followed by Old Major in 2013, which won numerous "best of" awards. These hits were followed with Culture Meat and Cheese in 2016, River Bear in 2011 and Royal Rooster in 2018 and the newest concept Folsom Foods in Boulder.

Show notes…

Favorite success quote or mantra:

• "Just Go."

In this episode with Justin Brunson we will discuss:

• Food halls
• Growing up in a farming community
• Respecting food
• Agression
• Learning respect
• Enthusiasm vs. extremism
• Communication is key
• Don't be a hothead
• Minimizing stress
• Differences between family-owned and run vs. corporate chains
• Testing the market
• Trying things out before going all-in
• Opening at ultra-low cost
• Opening mistakes and how to avoid them
• Opening new locations, closing them, and why
• Offering health insurance to your staff and team
• Be weary of partners
• Getting burned by partners
• Trust AND track
• Be a caring boss

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.

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. 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Be good and kind to people
2. What is your biggest weakness?
   • Being too kind to people
3. What's one question you ask or thing you look for during an interview?
   • Worst work experience and how you handled it
4. What's a current challenge? How are you dealing with it?
   • Finding good employees
5. Share one code of conduct or behavior you teach your team.
   • Clean your shoes
6. What is one uncommon standard of service you teach your staff?
   • Push hospitality to the max
7. What's one book we must read to become a better person or restaurant owner?
   •  Kitchen Confidential by Anthony Bourdain
   • 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 take of themselves
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Hire good IT people
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?
    • Do what you say you're going to do - integrity
    • Don't be late
    • Make sure your knives are sharp

Contact info:

Email: jobs@brunsonconcepts.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 Justin Brunson 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!

Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept.

Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving as a line cook.  He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals.

Show notes…

Favorite success quote or mantra:

• "Kindness is everything."

In this episode with Matt Selby well will discuss:

• Leadership skills
• Passion
• Bring up your team
• Give value
• Thew difference between customers and guests
• the difference between commanding and demanding respect
• What will get you through the hardships of the industry
• Inherent leadership
• Engage with people always
• The pros and cons of consulting
• Speak up for yourself while giving leeway to others
• Best inventory practices
• Reducing waste in the kitchen
• Marijuana in the industry

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.

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. 

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?
   • Kindness
2. What is your biggest weakness?
   • Kindness to a fault
3. What's one question you ask or thing you look for during an interview?
   • Motivation
4. What's a current challenge? How are you dealing with it?
   • Getting out of bed
5. Share one code of conduct or behavior you teach your team.
   • Professionalism/directness
6. What is one uncommon standard of service you teach your staff?
   • Pay attention, be proactive
7. What's one book we must read to become a better person or restaurant owner?
   •  A Tree Grows in Brooklyn by Betty Smith
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Pay attention
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • DoorDash
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?
    • Giving back
    • Being kind
    • Working hard

Contact info:

West of Surrender website (current client)

Email: selbymatt5@gmail.com

Get in touch: 720-387-5311

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Matt Selby 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 teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999.

He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey.

Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO.

Show notes…

Favorite success quote or mantra:

• Be a better listener than you are a talker."

In this episode with Lachlan Mackinnon Patterson we will discuss:

• Living and learning to cook in France
• Setting high standards
• Getting the right mentors
• What you get from studying culinary arts outside of your home country
• Treat your job like you own it
• Partnerships
• FOH and BOH partnerships
• Put ego aside and figure out what you are best at
• You can't do it all
• The true meaning and business models of "fast food"

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.

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. 

Contact info:

Frasca Food and Wine

Pizzeria Locale

Scarpetta Wines

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 Lachlan Mackinnon-Patterson 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!

Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In  2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012  the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm.

Show notes…

Favorite success quote or mantra:

• "Hey what could possibly go wrong?" A lot. But you have to be okay with failure.

In today's episode with Eric Skokan we will discuss:

• Every one fails before succeeding
• Love of cooking
• Ambition
• Your mood has an impact on everyone you work with
• Big lessons learned from working under 3 great chefs/owners
• Health food v. healthy food
• Work/life balance
• Living intentionally
• From restaurant to garden to farm
• Finding your passion
• Scaling into your dream restaurant (start small)
• Aiming for no surprises in the kitchen
• Give your team empowerment

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.

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. 

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Flexibility
2. What is your biggest weakness?
   • Too interested in change
3. What's one question you ask or thing you look for during an interview?
   • Level of excitement
4. What's a current challenge? How are you dealing with it?
   • Recruiting staff
5. Share one code of conduct or behavior you teach your team.
   • Talk about what you need and listen intently to the needs of others
6. What is one uncommon standard of service you teach your staff?
   • Unconditional service
7. What's one book we must read to become a better person or restaurant owner?
   • Zen and the Art of Motorcycle Maintenance by Robert Pirsig
   • Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm
     GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's the one thing you feel restaurateurs don't do well enough or do often enough?
   • Mentor their staff
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Alto-Shaam
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?
    • Become attached to success but not to the method of achieving it
    • Leave the world a better place than how you found
    • Force yourself to celebrate all the little successes

Contact info:

Email: ericskokan@aol.com

Come visit the farm

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 Eric Skokan 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, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look.

Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time.

In this episode (and below),  I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community!

Show notes…

Mission

To inspire, empower, and transform the restaurant industry. 

Vision

We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. 

Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. 

Core Values

1. We are a purpose-driven organization.
   • Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness.
2. We put service to others ahead of our own ambition.
   • We place the good of the tribe before our own personal gain.
3. We are students of life.
   • We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning.
4. We will frequently check the status quo, including our own.
   • Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers.
5. We value integrity over expediency.
   • The easy road will not tempt us. We will be consistent and deliver on our promises.
6. We understand that outer growth begins with inner growth.
   • We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better.
7. We will make it all painfully authentic.
   • a.k.a. cool, tight, bitchin’.

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.

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. 

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.

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.

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!

Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience.

In 2012 Punch Bowl Social,  a multifaceted, surprisingly intimate, social gaming, and dining space was born.  As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months. 

Show notes…

Favorite success quote or mantra:

"is this was your last day on earth what would you do?"

In this episode with Robert Thompson, we discuss: 

• The intricacies of growing an iconic brand. 
• With 19 restaurants, Thompson still doesn't feel like a success. 
• How better than average design and concept, still won't make up for bad real estate. 
• While it's good to be confident, over-confidence can lead to arrogance.
• Staying humble. 
• recovering from failure. 
• Starting with the end in mind; who is your target market?  
• knowing your market. 
• Reconnecting with the guest.
• Injecting your presence into the brand. 
• Using technology and data to select your location. 
• Transitioning into a new neighborhood gracefully.
• How Punch Bowl Social compartmentalizes its space to balance events and standard guest. 
• Thompson's plan to maintain their authenticity as the scale beyond 19 location. 

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.

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. 

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?
   • Grind
2. What is your biggest weakness?
   • Grind
3. What's one question you ask or thing you look for during an interview?
   • People pipeline
4. What's a current challenge? How are you dealing with it?
   • Try to find out if they're competitive. 
5. Share one code of conduct or behavior you teach your team.
   • Zero tolerance for abuse.
6. What is one uncommon standard of service you teach your staff?
   • Moral obligation. 
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   
   • Double Your Profit in Six Months or Less. 
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Not thinking about the guest. 
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • e-sites. 
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. Look to the horizon
    2. Remember that you could die tomorrow
    3. Kiss your kids and wife. 

Contact info:

robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job! 

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Robert Thompson 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!

Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand.

Show notes…

Favorite success quote or mantra:

"Tap into your magic."

In today's episode with Jessica, Jill, and Jennifer Emich we will discuss:

• What we learn from our parents
• Importance of will power
• Traveling abroad to gain perspective
• Lessons learned from opening quickly
• Choosing the right city for your concept
• Open-mindedness
• Let go of expectations
• Going into business with friends/family/spouses
• Partnerships
• Hiring staff that propel your message and culture with you

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.

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

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?
   • Authenticity and letting things evolve on their own
2. What is your biggest weakness?
   • Taking things personally sometimes
3. What's one question you ask or thing you look for during an interview?
   • Passion and where do you want to be in 5 years?
4. What's a current challenge? How are you dealing with it?
   • You never know how many seats will be filled each day
5. Share one code of conduct or behavior you teach your team.
   • Respect each other and be kind
6. What is one uncommon standard of service you teach your staff?
   • Be able to read your customer get them to open up
7. What's one book we must read to become a better person or restaurant owner?
   • The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer
   • Eat Drink Shine: Inspiration from Our Kitchen: Gluten-Free and Paleo Friendly Recipes From the Blissful Sisters. 
   • 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 yourself and balance
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Open Table
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?
    • Connection and community
    • Tap into your magic
    • Feed people to their heart

Contact info:

Website: ShineBoulder.com

email: sisters@shineboulder.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 Jessica, Jill, and Jennifer Emich 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 the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it. 

Show notes…

Favorite success quote or mantra:

"Work with a sense of purpose. Be well" 

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.

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

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.

Contact info:

Miick.com

Rudy@Miick.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 Rudy Miick 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 Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO.

He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef.

In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO.

Show notes…

Favorite success quote or mantra:

• "Treat it like it's yours and someday it will be."

In today's episode with Steve Redzikowski we will discuss:

• Do it right the first time
• Staying organized
• Ambition
• Surround yourself with the best
• Make mistakes once and never again
• Learning standards
• Learning for the best early on in your career
• Doing stages
• Networking
• Standards
• Teaching
• Scaling
• Partnerships
• Insurance

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.

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

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?
   • Determination
2. What is your biggest weakness?
   • Technology
3. What's one question you ask or thing you look for during an interview?
   • Great attitude
4. What's a current challenge? How are you dealing with it?
   • Finding people with the great attitude
5. Share one code of conduct or behavior you teach your team.
   • Lead by example
6. What is one uncommon standard of service you teach your staff?
   • Respecting each other in the workplace
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • Culinary Artistry by Andrew Dornenburg and Karen Page
   • The Flavor Bible by Andrew Dornenburg and Karen Page
     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 spend enough time with their employees
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Schedule Fly
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?
    • Treat people with respect
    • Treat other how you want to be treated
    • Lead by example

Contact info:

Email: steven@oakatfourteenth.com

Instagram: @steverino1234

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 Steve Redzikowski 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!r

Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings.

Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started.

It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene.

Show notes…

Favorite success quote or mantra:

• "If you settle for good you will never have the courage or the motivation to be great."

In this episode with Tanya Sanchez we will discuss:

• Parents as mentors
• Show guests you care
• Treat your team as well (or better) than your guests
• Lead by example
• Major differences between corporate and independent
• Importance of systems vs. heart
• Don't be afraid to take advice from your team
• The IMMENSE importance of lawyers
• Partnerships
• Labor and overtime management
• Budgeting
• POS systems and the best ones to utilize and why
• Inventory time management

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.

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

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?
   • Constant desire to learn and to get better.
2. What is your biggest weakness?
   • Take on too much and try to do too many things at once; prioritize.
3. What's one question you ask or thing you look for during an interview?
   • The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item.
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.
   • Do whatever you can to blow the guest's mind
6. What's one book we must read to become a better person or restaurant owner?
   • Zingerman's Guide to Giving Great Service
     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?
   • Appreciate your team and tell them so.
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   1. Toast
   2. Open Table
   3. 7 shifts
   4. Foodager
   5. Tablee
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?
   • Your actions matter
   • Keep getting better, don't be complacent
   • Let the people that you love know that you love them

Contact info:

Brixens website

Email: tanya@brixens.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 Tanya Sanchez 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!

French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09,  is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel.  In addition, The Watels own and operate Bite in Southtown.

Show notes…

Favorite success quote or mantra:

• "It's not about the skills, it's about the character."

In today's episode with Damien Watel we will discuss:

• The right questions to ask in an interview looking for new team members
• Growing up in France
• Learning the passion of cooking from his father and visiting great restaurants in France
• Cooking school and training in Paris
• Humility
• Cell phones in the workplace
• Pleasing people is our business
• Risks of opening
• Balancing creativity with the business side of restaurant ownership
• Go where your target market is
• All Watel's restaurants leading up to Bistr09
• Dealing with partners
• Dealing within surrounding businesses that share your space

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.

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

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?
   • Calm and collected
2. What is your biggest weakness?
   • Numbers side of the business
3. What's one question you ask or thing you look for during an interview?
   • What do you do on the weekends?
4. What's a current challenge? How are you dealing with it?
   • To realistically get where I want to be. "Soften the dream."
5. Share one code of conduct or behavior you teach your team.
   • Always think twice. Give people a second chance.
6. What is one uncommon standard of service you teach your staff?
   • Be close to your customers and understand what they individually want
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Meet with their friends and support each other
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast POS and reservation system
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?
   • Life is too short so live it the way you intend to
   • More time for family and friends
   • More time for your passion

Contact info:

Bistr09 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 Damien Watel for joining me for another awesome episode. Until next time!

Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and Bistr09

Show notes…

Favorite success quote or mantra:

"Shoot for the moon. If you miss you'll hit a star." 

In this episode with Lisa Astorga-Watel, we discuss: 

• What took Lisa off the path of fashion and on a new culinary path. 
• Taking chances and risks early in your career to set yourself up with experience and opportunity
• How to deal with being a woman in a male-dominated industry. 
• The impact of a well-groomed, well-dressed staff. 
• Lisa's advice for progressing quicking within an organization. 
• How to become someone people want to network with. 
• The sacrifice that comes with being a personal chef for celebrities. 
• Other challenges of being a personal chef.
• What good communication with your business and life partner looks like. 
• Recognizing those who want it and giving them an opportunity. 
• Taking zoning into consideration when opening a restaurant. 
• Imprinting your personal identity onto your restaurant. 
• Maintaining your presence in a restaurant, even when you are absent. 
• Giving your staff a sense of ownership, and significance, especially in the eyes of your guest. 
• Always anticipate your opening taking longer than you think. 
• Opening restaurants in close proximity so you can compound on pre-established relationships. 

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.

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

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?
   • Patience
2. What is your biggest weakness?
   • Time away from her son.
3. What's one question you ask or thing you look for during an interview?
   • Honesty
4. What's a current challenge? How are you dealing with it?
   • Showing up today a better version than herself, yesterday. 
5. Share one code of conduct or behavior you teach your team.
   • Be on time. 
6. What is one uncommon standard of service you teach your staff?
   • encourage your team to work together. 
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Kitchen Confidential
   • The Alchemist
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Consistency 
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast POS
   • Yelp Reservations
10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    1. Be good.
    2. Be Kind.
    3. Be the best you can be. 

Contact info:

Websites:

Bite

Bistr09

Instagram: @lisa_astorga_watel

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 Lisa Astorga-Watel 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!

The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts.

In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America.

Show notes…

Favorite success quote or mantra:

"If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can."

In this episode with Scott Roberts we will discuss:

• Operating a 100-year-old restaurant
• Modernizing an old business
• Cash-only operation
• Inheriting a business from parents
• Consistency
• Quality control
• Systems, processes, and procedures
• Passing on a legacy to new generations
• The meaning of Texas BBQ to a community

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.

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

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?
   • Caring about people; customers and employees
2. What is your biggest weakness?
   • An unpaved parking lot
3. What's one question you ask or thing you look for during an interview?
   • Desire
4. What's a current challenge? How are you dealing with it?
   • Finding people with desire
5. Share one code of conduct or behavior you teach your team.
   • Pick up trash when you see it; translates into quality everywhere else
6. What is one uncommon standard of service you teach your staff?
   • Smile and be respectful
7. What's one book we must read to become a better person or restaurant owner?
   • Raving Fans by Ken Blanchard
   • 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?
   • Care
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Indeed.com
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?
    • Family legacy passed on to my daughter
    • The look of the space
    • The feel, the experience

Contact info:

Salt Lick website contact page

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 Scott Roberts 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!

Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is  Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm.

Show notes…

Favorite success quote or mantra:

• “Food of love for the love of food.”

In this episode with Ben Poremba we will discuss:

• Show Notes
• Think of every customer as family
• Restaurant as a social hub
• Learning from your parents
• Not following conventional restaurant rules
• The history of food
• The philosophy of food
• Failures
• Catering
• Networking
• Living and being intentional
• Finesse in the industry
• Long-term gain vs. short-term gain
• Political motives in building a restaurant
• Strong community roots and growth
• Finding the balance between caring enough without losing sight of “it’s just food”
• The importance of an identity
• Remove yourself from the restaurant

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.

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

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?
   • Words
2. What is your biggest weakness?
   • Words
3. What's one question you ask or thing you look for during an interview?
   • What do you want to do or be?
4. What's a current challenge? How are you dealing with it?
   • Having to physically be back in the kitchen.
5. Share one code of conduct or behavior you teach your team.
   • Do things with intention.
6. What's one book we must read to become a better person or restaurant owner?
   •  Maxims by La Rochfoucauld
   • 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?
   • Authentic community outreach.
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Human Resources!
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?
   • Commitment to people and NOT processes
   • Stay committed to a place
   • Creativity

Contact info:

Email: ben@bengelina.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Ben Poremba 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 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years.

Show notes…

Favorite success quote or mantra:

• "Make it happen."

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.

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

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?
   • Law of attraction
2. What is your biggest weakness?
   • Time
3. What's one question you ask or thing you look for during an interview?
   • A smile
4. What's a current challenge? How are you dealing with it?
   • Smile
5. Share one code of conduct or behavior you teach your team.
   • Our draft list is above and beyond
6. What is one uncommon standard of service you teach your staff?
   • Stay true to who you are
7. What's one book we must read to become a better person or restaurant owner?
   • The Pizza Equation: Slicing Up How To Run a Successful Pizza Enterprise by Nick Bogacz
   • Guerrilla Marketing by Jay Conrad Levinson
   • Think and Grow Rich by Napoleon Hill
   • The Ultimate Sales Machine by Chet Holmes
     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?
   • Relax
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • THR!VE POS System
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 it happen attitude
    • Don't underestimate the importance of family
    • You NEED passion

Contact info:

Nick's book is available now: The Pizza Equation

Instagram: @caliente_pizza and @nickbogaczofficial

Email: pizzadrafthouse@gmail.com

Website: www.pizzadrafthouse.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 Nick Bogacz 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!

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!

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 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.

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!

7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis.

In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern,  Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations.

Show notes…

Favorite success quote or mantra:

"If the only thing separating you from success is effort then you have no excuse."

In this episode with Jed Davis we will discuss:

• Early mentors
• The lack of appreciation given to staff
• Getting to know the people who work for you/with you
• The importance of working harder than everyone around you
• How to deal with unruly customers
• Being successful in a small market
• Becoming a person of value
• Boot-strapping a new brand/restaurant
• Business plans
• The importance of having advocates in your community
• Adapting to an evolving market
• Sourcing product locally
• Catering
• Delivery

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Charisma
2. What is your biggest weakness?
   • Remembering people's names
3. What's one question you ask or thing you look for during an interview?
   • What are you looking for? Why do you want to work with us?
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 ever let anyone outwork you
6. What is one uncommon standard of service you teach your staff?
   • Find one way to do something else for every guest that their not expecting
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Thank their employees personally
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast
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?
   • Owning a restaurant is an opportunity for many more than three reasons.....

Contact info:

The Farmhouse Group 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 Jed Davis 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!

Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT.

See Episode 625 to hear from Eric Warnstedt.

See Episode 613 with Horst Schulze to learn about the 24 Standards of Service.

Show notes…

Favorite success quote or mantra:

• Empowering each of our managers to make the right decisions and run the business for us.

In this episode with Will McNeil we will discuss:

• Building the perfect team to surround you
• Staff first; customer right behind it
• Will’s time at CIA
• Will’s mentors at CIA
• The most important steps of good service
• The importance of first and last impressions at FOH
• Transitioning from Sous Chef to FOH manager
• Horst Schulte’s 24 Standards of Service
• Smile while delivering discipline
• A minimalist approach to aesthetics
• Cutting down FOH costs
• Importance of a post-service meeting
• Partnerships
• Learning as much as you can about restaurant tech and how it serves you
• Respect for your partners
• Partnerships as a marriage
• What’s behind a name
• Opening a second restaurant is always the hardest
• Inward growth

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Work ethic
2. What is your biggest weakness?
   • To detail-oriented
3. What's one question you ask or thing you look for during an interview?
   • Interests outside work/true passion
4. What's a current challenge? How are you dealing with it?
   • Kitchen staffing
5. Share one code of conduct or behavior you teach your team.
   • Treat everyone on staff as equals
6. What is one uncommon standard of service you teach your staff?
   • Greet gusts within 2 minutes
7. What's one book we must read to become a better person or restaurant owner?
   • 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?
   • Care
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Resy
   • PlateIQ
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?
    • Staff first
    • Customers have right-of-way in the restaurant
    • Empower managers

Contact info:

Websites:

Hen of the Wood

Prohibition Pig

Doc Ponds Eat and Drink in Stowe

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 Will McNeil 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!

Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University  North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT.

Show notes…

Favorite success quote or mantra:

"If we can find a harder way to do it, we'll do it."

In this episode with Eric Warnstedt we will discuss:

• Eric’s first restaurant job in college
• Eric’s first impression of the restaurant industry
• Opening a restaurant
• How NOT TO OPERATE a restaurant
• The importance of being in touch with nature
• Cookbooks as Eric’s early mentors
• Where to find mentors
• Role changes when you scale
• Business plans
• Food needs to have soul and roots
• Learning how to lead
• The necessary numbers and capital for opening
• The harsh realities of opening
• You must be SERIOUS about your restaurant and willing to make it YOUR LIFE
• Having good relationships with everyone your interact with (vendors)
• Partnerships
• The decision to open new locations
• Make your original location 100% before opening another location
• Growing from within
• Staying in your lane
• Branding
• Real BBQ in Vermont
• Buying an existing restaurant
• The restaurant industry as a whole and what it needs today

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Strong vision
2. What is your biggest weakness?
   • Too harsh, too weak
3. What's one question you ask or thing you look for during an interview?
   • What do you want to be doing?
4. What's a current challenge? How are you dealing with it?
   • Getting to know everybody
5. Share one code of conduct or behavior you teach your team.
   • Be open and polite; kindness wins
6. What is one uncommon standard of service you teach your staff?
   • Gracious hospitality
7. What's one book we must read to become a better person or restaurant owner?
   • Radical Candor by Kim Scott
     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?
   • Missing the big picture
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 nice to each other
   • Be kind/gracious
   • Plug in/dig deep

Contact info:

Email: eric@henofthewood.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 Eric Warnstedt 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!

Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT.

Show notes…

Favorite success quote or mantra:

"Don't take yourself too seriously."

In this episode with Michael Kloeti we will discuss:

• The family dynamic of a kitchen
• Keeping your mind open
• Ignorance
• Sympathy and empathy
• Problem solving
• The importance of being part of a team
• The importance of being quiet and listening to others
• Dealing with unions
• Eye-opening experiences
• How to motivate people who just work for a paycheck
• Know yourself before you try to tell others how to be
• The problem with chefs who get angry at staff and thrown tantrums
• Controlling your emotions in the workplace
• Giving second and third chances
• Avoiding debt
• Failure is not an option
• Learning from failures
• Community

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Giving people second chances
2. What is your biggest weakness?
   • Giving people third chances
3. What's one question you ask or thing you look for during an interview?
   • Personality
4. What's a current challenge? How are you dealing with it?
   • Finding qualified staff
5. Share one code of conduct or behavior you teach your team.
   • Don't take yourself too seriously
6. What is one uncommon standard of service you teach your staff?
   • Hospitality
7. What's one book we must read to become a better person or restaurant owner?
   • The Old man and the Sea by Ernest Hemingway
   • 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?
   • Hospitality
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Cell phones
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 take yourself too seriously
    • Be open-minded
    • Recognize your own ignorance

Contact info:

Michael's On the Hill 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 Michael Kloeti 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!

Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood’s social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services.

Show notes…

Favorite success quote or mantra:

"Authenticity is everything."

In this episode with Zeb Stewart we will discuss:

• Don't chase the "cool"
• Building for yourself
• Zeb's eye for design
• How a space dictates the flow of space in a restaurant
• Forcing organic interactions on your space
• Partnerships
• First restaurants as learning experiences
• Know your lane and stay in it
• Managing good mental health
• Getting yourself out of the day-to-day work in the restaurant
• Your relationship with your customers as an open conversation
• Sharing and balancing multiple restaurants
• Learning from others every chance you get
• Building a healthy community for your team
• Starting a restaurant group
• Consulting

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Emotionally involved
2. What is your biggest weakness?
   • Too emotionally involved
3. What's one question you ask or thing you look for during an interview?
   • Trying to connect with the candidate
4. What's a current challenge? How are you dealing with it?
   • How to move forward without abandoning in your past projects
5. Share one code of conduct or behavior you teach your team.
   • Give everyone a chance, break up with a customer if necessary
6. What is one uncommon standard of service you teach your staff?
   • Fight for the clientele, let people know you want them back
7. What's one book we must read to become a better person or restaurant owner?
   •  A Pattern Language by Christopher Alexander
   • 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?
   • Travel
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Social media
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?
    • Do what you love or don't do it
    • Love who you're with
    • Be kind to strangers

Contact info:

Brightside Hospitality website

Instagram: @zeberino

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 Zeb Stewart 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!

The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights.

Show notes…

Favorite success quote or mantra:

"Make something good and the money will come."

In this episode with Lauren Brie Lynch we will discuss:

• How technology can positively impact you as the owner
• Knowing your lane and staying in it
• Defining roles
• The importance of mentoring your younger staff
• Stress management
• The numbers game for opening
• Risk factors
• Opening/building pains and how to deal
• Theft
• Building relationships with your staff
• The importance of checklists
• Social media
• Aesthetic is secondary
• The ins and outs of partnerships
• Technology in the restaurants
• Empower your staff

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Communication
2. What is your biggest weakness?
   • "Getting stuck in my own head"
3. What's one question you ask or thing you look for during an interview?
   • Do I want to hang out with this person
4. What's a current challenge? How are you dealing with it?
   • Remaining open-minded and staying relevant
5. Share one code of conduct or behavior you teach your team.
   • Be welcoming
6. What is one uncommon standard of service you teach your staff?
   • Asking how the guests is doing
7. What's one book we must read to become a better person or restaurant owner?
   • The Tipping Point by Malcolm Gladwell
   • The Checklist Manifesto by Atul Gawande
   • Daring Greatly by Brené Brown
     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?
   • Humanizing staff
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Fintech
   • PlateIQ
   • Quickbooks
   • Toast
   • BevSpot
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?
    • Other people will come in and do something better
    • I want to be like the cheers bar that welcomed anybody
    • Many ways to skin a cat

Contact info:

• Social media: @harlempublic @thehoneywellnyc @atthewallace

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 Lauren Brie Lynch 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!

Born in Ethiopia, Beejhy Barhany made it to the USA by way of Kenya, Uganda, Europe, Isreal, and South America before setting roots in New York City. In 2000 Barhany founded Beta Israel of North America, a non-profit organization dedicated to educating about the culture and heritage Ethiopian Jews. In 2014  Barhany, and husband, Padmore John, opened Tsion Café in the historic Harlem district of Sugar Hill. 5 years later the café continues to thrive, serving the community as a place to put differences aside and to celebrate the arts over Ethiopian and Israel inspired food.

Show notes…

Favorite success quote or mantra:

• "Follow your instincts."

In this episode with Beejhy Barhany we will discuss:

• Beejhy's childhood in escaping Ethiopia
• A general history of Ethiopian Jews
• The melting pot of Jerusalem when Beejhy arrived there
• Beejhy's early influences and mentors
• Beejhy's life in the Israeli army
• The importance of discipline
• The power of momentum, "keep moving"
• The importance of learning from other people who are very different from you
• The importance of travel
• Beejhy's time traveling through South America
• Why Beejhy settled in NYC
• The MASSIVE importance of community and helping others
• Very friendly competition
• Choosing a location for your business
• The hardships of dealing with contractors
• Obtaining permits for your business
• Scaling into a more robust liquor and beer selection
• The more you do, the better you become at doing
• Being true to who you are in life and your business
• The importance of being face-to-face with your guests
• Importance of training
• Advice for venues that want entertainment (live music)
• Introducing new and different cuisine to a market

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Determination
2. What is your biggest weakness?
   • Perfectionist
3. What's one question you ask or thing you look for during an interview?
   • Understanding and aligning with the vision
4. What's a current challenge? How are you dealing with it?
   • Need to be more firm with staff
5. Share one code of conduct or behavior you teach your team.
   • Honesty, integration into our culture, all about family and providing a wholesome experience
6. What is one uncommon standard of service you teach your staff?
   • What you are providing must be something you would want for yourself
7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Go to other restaurants and businesses to learn from them and see what you can do better
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Breadcrumb (Upserve) software
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 honest
   • Be compassionate
   • Be patient

Contact info:

Website: tsioncafe.com

Instagram: @tsioncafe

Email: tsioncafe@gmail.com

Call: 212-234-2370

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 Beejhy Barhany 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!

Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA.

The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls.

Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way

Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable.

Show notes…

Favorite success quote or mantra:

“Follow your passion. Figure out what you want to do in life and do it.”

In this episode with Steve DeFillippo we discuss:

• Julia Child
• Learning to cook as a child
• The love of serving people and cooking
• Passion for people
• If you’re not a people person, don’t get into the restaurant industry
• Food is important but hospitality matter more
• Mentors
• Learning how to deal with people
• Pay attention (situational awareness)
• Learn more from people in other environments
• Mindfulness
• Never quitting
• Do your best, but don’t worry about winning
• It’s not about money, its about knowledge
• Loving what you do
• The history of Davio’s prior to Steve’s acquisition
• The importance of culture
• The importance of adhering to your own standards
• The importance of a to-do list
• Knowing when to grow
• Can’t have your head in the sand
• Self-awareness
• Accountability

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs:

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Run every morning
2. What is your biggest weakness?
   • Eat too much
3. What's one question you ask or thing you look for during an interview?
   • "What do you do to be philanthropic?"
4. What's a current challenge? How are you dealing with it?
   • Finding the right people
5. Share one code of conduct or behavior you teach your team.
   • Be yourself
6. What is one uncommon standard of service you teach your staff?
   • do whatever it takes. Eye contact. Never say no.
7. What's one book we must read to become a better person or restaurant owner?
   • The TB12 Method by Tom Brady
     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?
   • They don't take care of their people as much as they should.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Cameras
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?
    • Love what you do.
    • Show up every day, give it your all, don't coast
    • Never forget where you came from, stay humble

Contact info:

Email: steve@davios.com

Davio's website

Twitter: @stevedefillippo

Instagram: @daviosrestaurant

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 Steve DeFillippo 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!

Zaid Ayoub has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020.  SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory.

Show notes…

Favorite success quote or mantra:

• Make people healthier and happier.

In this episode with Zaid Ayoub, we will discuss:

• The similarities between running a tech company and a restaurant
• Consistency and freshness
• People and culture are the most important aspect of your business no matter the industry
• Transparency
• The restaurant industry as a grind and the need for time off
• Marketing
• Keeping the numbers clean and organized
• Customer-focused
• Learning lessons the hard way
• Catering
• Food trucks
• Be proactive, not reactive
• Attracting investors
• Scaling
• Speed bumps in scaling
• Open-concept restaurants
• Brand ambassadors
• The benefits of constant gentle pressure
• How to scale your culture

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Honesty and being a "doer"
2. What is your biggest weakness?
   • Move to fast, too trusting
3. What's one question you ask or thing you look for during an interview?
   • Personality, humility, friendliness
4. What's a current challenge? How are you dealing with it?
   • Maintaining culture while growing
5. Share one code of conduct or behavior you teach your team.
   • Transparency, be open
6. What is one uncommon standard of service you teach your staff?
   • Be open and generous
7. What's one book we must read to become a better person or restaurant owner?
   • War and Peace
   • The Discipline of Market Leaders
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's the one thing you feel restaurateurs don't do well enough or often enough?
   • Understanding the customer, both needs and behavior
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Survey Monkey
   • Google Drive
   • Plate IQ
   • ZenPut
   • Revel
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 transparent
    • Focus
    • Know its all about people.

Contact info:

zaid@sajjstreeteats.com

SAJJ Mediterranean 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 Zaid Ayoub 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:

• "Never settle"

In this episode with Chris Simms, we will discuss:

• Making people happy with food and what it means to Chris
• The hospitality gene
• Going above and beyond
• Exceeding expectations
• The definition of hospitality
• The importance of knowing more than just food and hospitality in your restaurant endeavors
• Chris's time with PF Chang's
• The importance of keeping your cool in heated situations
• Emotional capital
• Being humble
• People over numbers
• The opposite of hospitality
• Understanding when to scale
• Profitability
• Compiling a business plan prior to opening
• Maintaining culture as you scale and why it's important

Today's sponsor:

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Emotional intelligence
2. What is your biggest weakness?
   • Emotional intelligence
3. What's one question you ask or thing you look for during an interview?
   • Look for givers, natural-born, hospitality-driven people
4. What's a current challenge? How are you dealing with it?
   • Building 14 restaurants across the country in the next 15 months
5. Share one code of conduct or behavior you teach your team.
   • Never settle
6. What is one uncommon standard of service you teach your staff?
   • Empowerment, empowering our teammates to take care of our guests
7. What's one book we must read to become a better person or restaurant owner?
   • The Coaching Habit
     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?
   • Listen to the guests and listen to your teammates
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Wisely - Smarter Front-of-House
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?
    • Never settle
    • Be humble
    • Empathize

Contact info:

chris@lazydogrestaurants.com

Lazy Dog Restaurants 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 Chris Simms for joining me for another awesome episode. Until next time!

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry.

Compeat has been recommended organically 11 times on the show. Sooo....

Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions.

Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode.

Show notes…

Favorite success quote or mantra:

• "The most exhausting thing you can be is inauthentic." 

In this episode with Kristi Turner, we will discuss:

• Being true to yourself in every stage of your life
• A full-on breakdown of how Compeat can help your company
• Compeat's interesting history
• Kindness in this industry and it's importance
• What Compeat customers say about the company
• Kristi's history in the industry and her road to becoming CMO of Compeat
• Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company
• The importance of a wholistic approach to restaurant management software
• The importance of consistent integrated systems
• The future of the industry as business intelligence
• The future of technology and data gathering in our industry

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

Compeat website

Kristi Turner on LinkedIn

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 Kristi Turner 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!

Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer.

We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization.

Show notes…

Favorite success quote or mantra:

"Whatever business you're in, you're in the people business."

In this episode with Dan Simpson, we discuss:

• Becoming a person of value
• Restaurant technology
• The value of curiosity
• The importance of listening to people
• Learning from working for a non-profit
• The Art Of The Pivot
• Be able to shift at any moment/embrace change
• There is no ONE WAY to achieve goals/try different approaches/adapt
• Working for brand that you care about
• Understanding the "why" before changing direction
• Cash calls and when you need them
• The benefits of transformative relationships with your staff
• Refreshing your brand
• The importance of clarity
• Don't take short cuts
• Dealing with conflict properly
• Courage through selflessness

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Positive energy
2. What is your biggest weakness?
   • Setting pace
3. What's one question you ask or thing you look for during an interview?
   • What is your personal driving purpose? What percentage of that can be applied to your work?
4. What's a current challenge? How are you dealing with it?
   • Finding enough great people for our team
5. Share one code of conduct or behavior you teach your team.
   • Clarity is bigger and more important than hyperbole
6. What is one uncommon standard of service you teach your staff?
   • Celebrating the ingredients, celebrating the farmers
7. What's one book we must read to become a better person or restaurant owner?
   •  Conscious Capitalism
   • The Advantage
   • 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?
   • Prioritizing off-presence guests over on-presence guests
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Square POS
   • ToGoTechnologies
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?
    • We are all in the people business
    • Celebrate farmers
    • Celebrate success stories

Contact info:

Taziki's website

For franchising: growwithtazikis.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 Dan Simpson 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 New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019.

Show notes…

Favorite success quote or mantra:

"Take a step forward on the business every day."

In this episode with Seven Chan, we discuss:

• Meeting mentors early in life
• Anyone can be a business person
• Lead by example
• Thinking bigger/anything is possible
• Becoming a millionaire at 18
• Using what you know and who you are to be successful
• Being business-savy
• Marketing
• Niche marketing
• The importance of not following rules
• Create your own vertical
• Finding a business partner
• Creating win-win deals for yourself
• Make being the best at what you do your goal
• Food court model
• Becoming an ally with bloggers and local media elites in your area
• Unique marketing
• Secret menus
• Franchising
• Scaling
• Fast-casual sushi-is it a trend?

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. 

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Be different
2. What is your biggest weakness?
   • Trying to take on too many things at once
3. What's one question you ask or thing you look for during an interview?
   • "I need you to believe in us"
4. What's a current challenge? How are you dealing with it?
   • "Trying to find good people to add to my team." Trial and error.
5. Share one code of conduct or behavior you teach your team.
   • Be the best. It applies to everything.
6. What is one uncommon standard of service you teach your staff?
   • If you are unhappy for any reason I will give you a free meal.
7. What's one book we must read to become a better person or restaurant owner?
   •  Level Up Your Life
   • 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 focus on the business side. Be different.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations?
   • Social media
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?
    • Take steps forward every day
    • Plan for every possible scenario
    • Do something you love doing otherwise you won't be able to do it for a long time

Contact info:

Poke Burri website

Lifting Noodles Ramen website

Instagram: @pokeburri

Instagram: @liftingnoodlesramen

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 Seven Chan 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!

Husband and wife, Sara and Paul "Buff" Burden, had a dream of one day opening a burger joint that had an emphasis on local, natural, and sustainable ingredients. Paul, originating from the UK, and Sara, a native to Houston, knew Texas was the place to pull it off. So, they packed up and moved south to Sara's hometown.  In March of 2015, BuffBurger, a gourmet fast-casual burger restaurant, was born. Almost 4 years later they've scaled the concept to 3 locations.

Show notes…

Favorite success quote or mantra:

Balls to the wall. Just keep going.

In this episode with Sara and Paul Burden, we discuss:

• Opening a restaurant with minimal experience
• Switching from ski instructors to restauranteurs
• Finding mentors no matter where you are or what you're doing
• "Just try it."
• Making an impressive, professional business plan to secure funds
• Systems/processes
• What next after securing funding? Finding real estate!
• The importance of customer service
• Make sure customers are happy and given the best possible ingredients
• Chaotic restaurant openings and how to navigate them
• A need for control and an obsession with quality
• Importance of making ALL of your food in the same kitchen
• Utilizing a commissary
• Stumbling early-on
• Getting ahead of yourself and signing too many leases while attempting to scale!
• Knowing when to take the shot or hold back
• Opening a new location without enough staff
• Charging what the product is worth
• Work/life balance
• Friendly competition SHOULD BE FRIENDLY!

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. 

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Sara: Serving people how you like to be served makes it easier
   • Paul: Quality
2. What is your biggest weakness?
   • Sara: Sometimes too careful with money
   • Paul: Growing too fast
3. What's one question you ask or thing you look for during an interview?
   • Grit
4. What's a current challenge? How are you dealing with it?
   • Cash flow
5. Share one code of conduct or behavior you teach your team.
   • BOH: How the food looks when delivered to the table. FOH: Be nice, kind, and constantly check on people
6. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table
     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?
   • It's hard to be critical of anyone in this industry
8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Cameras
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 yourself
   • Work your ass off
   • Believe in the people around you/who work for you

Contact info:

BuffBurger website

Instagram: @buffburger

Facebook: @EatLiveLocal

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 Sara and Paul Burden 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!

This is Mr. Schulze's second appearance on Restaurant Unstoppable. Head over to Restaurantunstoppable.com/579 to hear Mr. Schulze's back story and to absorb his business philosophies in his book: Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise.

If you didn't listen to that episode, let me catch you up...

Hailing from a small German town, Horst Schulze knew from a young age that he wanted to work in the hotel industry. So he got his start, like most of us do, as a dishwasher. From the bottom rung, he climbed his way to the top, traveling the world while working in 5-star hotels along the way. In 1983 he co-founded the Ritz Carlton and set the standards for the service industry going forward.

It's standard that we're going to dive into, specifically the 24 standards of service The Ritz Carlton Teaches its staff.

This is one you surely won't want to miss!

Show notes…

Favorite success quote or mantra:

“Whatever it is you want to do in life… Do it with excellence.”

In this episode with Horst Schulze, we discuss the 24 standards of service:

• Before we dive into the 24 standards of service Why is repetition so important:
  • repetition becomes habit
  • Identify what makes your organization excellent and repeat it
  • Customer expectations must be known to everyone on staff

The 24 Standards of Service:

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. 

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.

Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Contact info:

Capella website

Buy his book here: Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise 

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 Horst Schulze 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 NH, Jonathan Horowitz attended Rice University then South Texas School of Law. After graduation Horowitz spent 5 years practicing law before joining Lasco Enterprises in 2005 as Vice President of Marketing and Communication and later as their Chief Brand Officer. As a partner Horowitz helped oversee the growth of the business for 10 years, to more than 15 locations and 600+ employees. Today Horowitz serves as CEO for Legacy Restaurants group which consist of The Original Ninfa's on Navigation and 3 Antone's Famous Po' Boys locations.

Show notes…

Favorite success quote or mantra:

"Treat people well and they will treat you well."

In today's episode with Jonathan Horowitz, we discuss:

• Treat EVERYONE WELL, not just your customers
• Important to be perceived as someone who is easy to work with
• Self-awareness is key
• Switching dreams/plans early in life
• Opportunities from cold call emails
• Getting into the industry
• Admitting when you need help
• Scaling a small restaurant
• Creating a concept that is welcoming to ALL kinds of people
• Strength-based leadership
• Leveraging your story for marketing
• The importance of getting people to walk through your door
• Relationship marketing
• Growing your business through growing your brand
• Avoiding isolation
• Consistency
• Even if things are good they can always be better
• Collectively deciding what is better in terms of operations, don't adjust without discussion
• Make your staff feel involved and invested
• Simplicity is key
• Seeking advice from other restauranteurs in your community, don't live in a bubble, avoid isolation