Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "The longest journey begins with a single step."

In this episode with Jon Alexis we will discuss:

• Just start
• Lean into an underserved market
• Changing the perception of seafood
• Do everything in order to make the experience better for the guest
• Taking all the risk on yourself
• Systems
• Budgeting
• How to create a "problem solving machine"
• Automated ordering
• Trial and error in finding the best way to order seafood
• Fish-driven over chef-driven seafood experience
• Utilizing the normally unused parts of fish in creative ways
• People want options
• Value of educating your staff on everything you serve
• Surprising benefits to not being first to market
• Approaching Poke from new and fresh angles
• "Fast-fine" dining
• Using tech to improve the hospitality experience
• Only make decisions based on "will it make the experience better?"
• Over-fishing and what we can do about it
• The truth about "bycatch"
• Don't take the BS of you industry home with you
• Aqua-farming; 5 key factors:
  • Are the fish raised in the environment they are meant to live in?
  • Does the aquafarm have clean water circulation?
  • Does the aqua farm produce more protein than it takes out?
  • Is the feed they are using high-quality?
  • The quality of antibiotics

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.

P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Effort
2. What is your biggest weakness?
   • Inability to delegate
3. What's one question you ask or thing you look for during an interview?
   • Tell me about the best boss you've ever had
4. Share one code of conduct or behavior you teach your team.
   • If it would get you fired in a 9-5 you can't do it here
5. What is one uncommon standard of service you teach your staff?
   • Answer every question with another question
6. 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 
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Why WON'T a guest come to your restaurant (as apposed to why they WOULD)
8. Name one service you've hired.
   • Cintas - The Cleaning Service
9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
   • Slack - Where Work Happens
   • BentoBox website design
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 hard, food is good, enjoy your meals
    • We don't have the responsibility to be good to the people around us; we have the opportunity
    • Realize that waking up everyday is a blessing

Contact info:

TJs Seafood Market website

Malibu Poke 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 Jon Alexis 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…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "Nothing in the world can replace persistence."

In today's episode with Dino and Megan Santonicola we will discuss:

• Persistence is free; UTILIZE IT!
• Growing up in Italy
• Old-school mentorships
• Too focused on scaling these days; enjoy the work!
• Knowledge is power in this industry
• Shortcuts lead to negative consequences
• Pizza!
• Restaurant groups
• Scaling
• Location scouting
• Staffing struggles
• Overstaff when you first open to compensate for dropouts and potential bad hires
• Business cards for restauranteurs?
• "Choose your partners very, very well"
• Empower and recognize your staff

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.

P&G Dawn Professional Dawn Professional is the #1 dish detergent found in almost every commercial kitchen in the US. Dawn Professional has long-lasting suds that clean 58% more dishes per sink. Using Dawn Professional reduces sink changeovers by 35%. Using Dawn Professional saves you up to 6,000 gallons of hot water per year vs. private label. Dawn Professional is a mild product with proprietary large molecules break down grease, but don’t penetrate the skin.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Persistence
2. What is your biggest weakness?
   • Control freaks
3. What's one question you ask or thing you look for during an interview?
   • Is this what you really want to do?
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.
   • Tone: passionate, intentional, welcoming, relaxed
6. What is one uncommon standard of service you teach your staff?
   • We really believe in what we do and stay true to our mission
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 one thing you feel restaurateurs don't know well enough or do often enough?
   • Stick to your brand and thank your staff
9. Name one service you've hired.
   • Accounting
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Tabit 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?
    • Everyone should work in hospitality for at least 6 months
    • Smiling goes a long way
    • There's one word that's synonymous with pizza and that's a party so everybody relax and have a good time

Contact info:

Partenope website

Instagram: @partenoperistorante

Facebook: @partenopedallas

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 Megan and Dino Santonicola 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!

Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group)  and today we're here to tap into her unique perspective on F&B in the food hall world.

Kulsoom is responsible for selecting all the food and beverage concepts that go into Food Hall Company's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend.

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "If you follow your passions and make a career out of it, you'll be happier than and better than anyone else at what you do."

In today's episode with Kulsoom Klavon we will discuss:

• FOOD HALLS!
• Balanced perspective to food service (customer and operations)
• Curating in-flight menus for American Airlines
• Why is there a food hall immersion?
• Food halls are meant to be an anchor destination to drive traffic to a place
• Will food hall's canabalize restaurants?
• The benefits to opening in a food hall
• A good place to test a concept before moving to a restaurant
• You're only responsible for food and labor
• You pay a licensing agreement based on percentage of sales
• Major flexibility in licensing agreements
• How The Food Hall Co. operates (more focused than others)
• How to get into a food hall
• Future fold halls need to be an experience; it's not just about the 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.

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.

P&G Ad Copy HERE

Contact info:

The Food Hall Co. 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 Kulsoom Klavon 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!

Terry and Jennifer Pham opened the first Fat Straws in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas.

Even the 2008 recession didn’t slow Fat Straws’ continued growth, due in part to the Pham's focus on quality control, outstanding service, community-based marketing and an emphasis on strong relationships–with customers and employees.

Today, Fat Straws has reached a total store count of 4 locations and is looking to expand across the DFW area to bring “happiness in a cup” to even more thirsty customers.

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Entrepreneur's Organization as mentioned in today's episode

Check out Indistractable by Nir Eyal as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "Failure is not tied to outcome, failure is not even trying."

In today's episode with Terry Pham we will discuss:

• Gaining regulars
• becoming a staple in your customer's day/life
• Go out of your way to show you care
• The importance of sensory details of a restaurant
• Communication and "bedside manner"
• Importance of a smile
• The intricacies of training
• Entrepreneur peer groups
• How to survive a recession
• Constant improvement
• Guerilla marketing
• Quality control
• Expansion and scaling
• Honesty and goodness as inherent in people

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. 

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • 5:30am accountability call Monday-Friday
2. What is your biggest weakness?
   • Not asking for help
3. What's one question you ask or thing you look for during an interview?
   • Wanting to know who they really are without trying to impress
4. What's a current challenge? How are you dealing with it?
   • More competition now than when we started
5. Share one code of conduct or behavior you teach your team.
   • Serving others
6. What is one uncommon standard of service you teach your staff?
   • Having empathy for others
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 one thing you feel restaurateurs don't know well enough or do often enough?
   • Deep understanding of financials
9. Name one service you've hired.
   • O&H Brand Design
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Slack: Where Work Happens
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?
    • Failure is not tied to outcome, failure is not try
    • Don't be afraid to be fully-known; vulnerability
    • Find peers and get help

Contact info:

terry@fatstraws.net

Instagram: @fatstraws

Facebook: @fatstraws

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 Terry Pham 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!

Todd Coerver is the recently-announced CEO of the Austin, Texas, hamburger chain, P.Terry's.

Prior to his current role, Todd served Larkburger as CEO and Taco Cabana as chief brand officer and Chief Operations Officer.

And if we go back EVEN FURTHER...

Before his role at Taco Cabana, Todd spent 14 years at Whataburger where he ended his tenure as VP of marketing and innovation.

Check out P. Terry's founder/owner Patrick Terry's episode #691 as mentioned in today's episode!

Check out The SPEED of TRUST: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!

Check out Contagious Culture by Anese Cavanaugh as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "You only grow as fast as you can replicate the magic."

• Growth and scaling
• Growth from within
• Do what you love
• Sharing information helps everyone
• Importance of execution
• Ditching the ego
• Being brand-driven
• Partnerships
• Employee reviews
• Let your staff move around within the company, don't pigeon-hole anyone
• What it takes to be an entrepreneur
• Trust as the most important thing among team members
• Simplicity and replication
• Employee-first mentality

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. 

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Spending the time to connect with people
2. What is your biggest weakness?
   • Finance-side of business
3. What's one question you ask or thing you look for during an interview?
   • Brand knowledge
4. What's a current challenge? How are you dealing with it?
   • Maintaining culture as we grow
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?
   • Calmness leads to better decision-making
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • The First 90 Days: Proven Strategies for Getting Up to Speed Faster and Smarter by Michael D. Watkins
   • The SPEED of TRUST: The One Thing That Changes Everything
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Get off your phone/computer and go talk/connect to people
9. Name one service you've hired.
   • eSite Analytics
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Brink 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?
    • Take the time to connect with people
    • Pick the right way over the easy way
    • Be passionate about what you're doing or get out

Contact info:

todd@pterrys.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 Todd Coerver 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 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, P.Terry's was born. The vision was to re-create the burger joint Patrick remembers as a child: simple, with a focus on quality and great customer service. 15 years later P.Terry's has scaled to 16 locations in and around Austin, TX with plans to expand into Houston and San Antonio within the next year.

This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting.

A few months later I hosted Chris on Restaurant Unstoppable, Episode 341!

Hands down, one of my best interviews out of 691 total episodes. It was so good, I re-published it last week.

In that episode, we discuss how Chris helped Starbucks scale from 200 to 20,000 locations. Then we discussed how Chris helped launch and Scale MOD Pizza from its first single unit to 400 locations. When we last left Chris, his focus was on bringing MOD international.

That was 3 years ago. Today, and for the last 2 years, Chris has served as the CEO of VOODOO Doughnut.

Show notes…

Calls to ACTION!!!

• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

Favorite success quote or mantra:

• "Failure is not an option."

In today's episode with Chris Shultz we will discuss:

• Problems are inevitable in restaurants; you have be willing to solve them
• Don't bring a problem; bring a solution
• Finding the right time to leave a role
• Scaling nationally vs. internationally
• Treat it like you own it
• How Chris brought Starbucks and MOD Pizza to the UK
• The degradation of culture through expansion
• Treating people fairly and holding them accountable
• Partners must align with your culture
• Having a "bad day" is mental; avoid it
• Must be tenacious and optimistic; authentic and committed as an operator
• A great a couch shouldn't be surprised when things go right
• What we can learn from observing accomplished sports coaches
• Trust goes both ways for employees, leaders, and investors
• Say "good morning" to everyone
• It's about the experience in today's world of delivery apps
• Listen to your staff AND your customers
• Do the right thing!

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. 

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Gratitude
2. What is your biggest weakness?
   • "Sometimes I'm a little full of myself"
3. What's one question you ask or thing you look for during an interview?
   • What are you passionate about?
4. What's a current challenge? How are you dealing with it?
   • Be honest/transparent
5. Share one code of conduct or behavior you teach your team.
   • Keep enough doughnuts in stock/knowing when to grow
6. What is one uncommon standard of service you teach your staff?
   • Be nice
7. What's one book we must read to become a better person or restaurant owner?
   • Start With Why by Simon Sinek
   • It's Not About the Coffee by Howard Behar and Janet Goldstein
     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?
   • Take time to reflect/check in with your team
9. Name one service you've hired
   • Audrey Lincoff for PR at Audrey Lincoff Communications - Seattle, WA
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • 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?
    • Be grateful
    • Be humble
    • Be authentic

Contact info:

Voodoo Doughnut website

Email: chric@voodoodoughnut.com

Instagram: @voodoodoughnut

Twitter: @voodoodoughnut

Facebook: @VoodooDoughnutMain

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 Schultz 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 a REPEAT EPISODE!! One thing I'd like to do going into the future is to build on my pre-existing relationships. Who were some of our best guests? Where are they now? Let's get them back on the show and continue learning. Chris Schultz is absolutely one of those standout guests. Today, I'm bringing to you his original interview so you can get caught up because on Thursday we're bringing him back!

Here is a link to the original: https://restaurantunstoppable.com/chris-schultz-mod-pizza/

At the time of this interview, Chris Schultz had spent 15 years with the Starbucks Management and Leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Then Chris helped MOD Pizza Scale from 1 location to 100 locations by 2016.  The driving force behind MOD has been their philosophy of putting their people first. Today Schultz holds the title of Senior Vice President of Operations.

In this episode we will discuss Team importance. Everyone on your team is equally important to getting the job done: no star players. Not worrying about who gets the credit and just focusing on getting the job done. You have to believe in your team. Culture-driven organizations. Failure is not an option. Growing big while remaining small. Move slowly. Make sure you have the confidence to go being before you try to grow. The customers need to want to go back to your restaurant. Customers need to feel comfortable. Being a part of a company that stands for more than just profits. Everyone deserves a second chance.

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Show notes…

Favorite Success Quote or Mantra.

“It is amazing what you accomplish when you do not care who gets the credit.” -Harry Truman

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Thanks for Listening!

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Huge thanks to Chris Schultz for joinin