Find out more about Akash Kapoor here.

Key takeaways

• A city in full lock-down: San Fransisco
• The biggest Corona Chronicle operation yet: 46 locations in development/4 opened in the last few weeks
• Franchised locations and how they are affected
• Best practices for gift card purchases at this time
• Loyalty, gift cards, POS right now and always
• Trimming the fat, making sure the people who can't work now have a job to come back to when it's over
• Serving free, hot meals for staff who aren't working currently
• Who will be affected more? Big or small operations?
• Plan for the worst and hope for the best

Key takeaways

• 45-day survival mindset. 
• Straight to the "save money" mindset. 
• "Cut the fat." Keep who needs you the most.  
• Speak with the people you owe the most money to, first, for a deferment; you want to stay as liquid as possible.
• Talk to the bank about a loan deferment. 
• Negotiate terms with the landlord. 
• Adopt delivery  (the ordering app).
• Meal deal.
• Don't discount. 
• Take care of your restaurant brothers and sisters. It's time to come together.  

Resources mentioned in this Chronicle:

• TheOrdering.app

Find out more about Brooks Tanner here.

Key takeaways

• Create fresh canned products to sell. The point is not to profit, but to slow the bleeding and get cash flow to your team. 
• Let your employees know grocery stores are hiring.
• Got extra toilet paper and other dry goods in storage? Supply and demand, baby- Sell it. 
• Get on regular conference calls with other operators in your community.
• Sell gift cards and forward the cash to your staff. 
• Think out of the box. Ask, "what other services can I offer?"
• Keep your mind wide open.  

Resources mentioned in this Chronicle:

• Coronavirus COVID19 Global Cases by Th Center for Systems Science and Engineering. 

Find out more about Nathan Ares here.

Key takeaways  

• The latest on Phoenix and Tucson 
• It's not about competition, it's about supporting the community/team members and getting through this. 
  • Collaborate with other business to put together Grocery bags
• Create TV dinners. The idea is not to be profitable, but to give an opportunity for cash flow for your employees. Slow the bleeding. 
• Advice on how to talk to the landlord get an extension on paying your rent.
• Advice on how to talk to your employees; don’t be negative
• How to speak to your community
  • Nathan and his team are sharing recipes for the frozen vegetable they’re guests are buying at the grocery store. 
• Don’ talk about it.

Resources mentioned in this Chronicle:

• None

Find out more about Juliette Gust here.

Key takeaways

1. The similarities between 9/11 and COVID-19
2. Give staff the opportunity to work out their reduced schedule themselves
3. If an employee is more in need of work, give him/her privilege
4. Become aware now of opportunities for fraud and theft
5. Be sensitive to employee needs in this particularly stressful time
6. Be present, be aware of what's happening with all your staff
7. You may be busy trying to save your business but you are also a leader; you must lead

Resources mentioned in this Chronicle:

• Find the Ethics Suite hotline here.

Aaron Colby is a graduate of the University of Michigan and Southwestern University of Law. 

Today he’s practicing law at Davis Wright Tremaine LLP where he represents employers in single-plaintiff, multi-plaintiff, and class action disputes involving allegations of wrongful termination, discrimination, retaliation, harassment, and wage and hour issues such as overtime, meal and rest breaks, and off-the-clock work.

 Aaron defends organizations on public accommodations claims under the Americans with Disabilities Act and California Unruh Act, and claims of defamation, trademark, and other business-related matters.

Today we’re going to cover the "Top 20 Employee Legal Hotspots" restaurant owners and operators struggle with when it comes to compliance.

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:

• "Be direct and know your audience."

• The 20 Employee Legal Hotspots

  • Hiring Decisions and Process 
  • 1. Use of Staffing Agencies and Joint Employment
    • Gig economy
    • Hiring vs. contracting
    • Unfair vs. against the law
    • Document when an employee does something wrong so you can prove it later on
  • 2. Independent Contractor (1099) v. Employee (W-2) Classification
    • The difference between independent contractors and employees - defined by the law
  • 3. Form I-9 Compliance
    • You need to make sure someone is legally allowed to work in the United States
    • Be vigilant
    • Ask relevant questions - know what they are
    • Get the I-9 BEFORE they start working
  • 4. Hiring - Background Checks and Criminal History Inquiries
    • Highly regulated
  • 5. Employee Arbitration and Class Action Waiver Agreements
    • Why do you need it?
    • You can make it mandatory
    • Is it a red flag if an employee doesn't want to sign it?
  • Wage and Hour
  • 6.  Non-exempt (Hourly) v. Exempt (Salary) Employee Classifications
    • Everyone is qualified for hourly but not salary
    • Some salary workers still require over-time
  • 7. Local Minimum Wage and Paid Sick Leave Regulations
    • City, county, state laws all apply - NOT only state
  • 8. Equal Pay
    • Everyone deserves the same pay for the same job
    • Some states don't allow employers to ask applicants past payment
  • 9. Timekeeping for Non-Exempt Employees
    • You MUST keep records for all work done
    • No insurance for time-keeping in business
    • Don't ignore it - address it
  • 10. Travel time
    • You MUST be paid for it
    • Delivery functions
  • 11. Meal and Rest Breaks
    • You MUST provide the opportunity to all employees
    • Police it vs. Provide it
    • Not just IF you took a break but also when and for how long and was there an interruption?
  • 12. Paystub and Payroll Practices
    • Federal is baseline - states individually break it down more specifically
    • Paystub requirements
  • 13. Commission Agreements and Bonus Plans
    • Overtime is much more complicated than "time and a half"
    • Anything outside of hourly is complicated and must be understood
  • 14. Expense Reimbursements
    • No federal laws - all state-by-state
    • Driving, getting, phones, insurance - if it's required for the job you must reimburse by state law
  • 15. Uniforms and Tools
    • If you require someone to wear something, you have to reimburse for it
  • 16. and 17. Tips and Service Charges
    • Voluntary
    • You must categorize them
    • Tips are state-by-state
    • Tips belong to the employee not the business
    • Service charge is demanded by the business
  • Harassment and Conduct
  • 18. Anti-Harassment Training and Policies
    • Major differences from every other work environment
    • Some states have harassment training requirements
  • Leave of Absence
  • 19. Leave of Absence
    • Different in restaurant industry than all other industries
    • You need to know what rights the employee has
    • Get a doctor's note
  • Termination Decisions
  • 20. Termination Decisions
    • All the categories where you're unable to fire someone
    • EVERYONE can be protected by discrimination laws
    • Separation agreements
    • Have policies in place before firing someone for a made-up policy

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.

Contact info:

Aaron Colby @ Davis Wright Tremaine LLP 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 Aaron Colby 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!

Find out more about Doug Mullins here.

Key takeaways

1. Ouita Michel Restaurants operates 10 restaurants; 5 are currently closed - 150 employees are on leave
2. The real issue is tipped employees
3. They have set up a fund for tipped employees filled by donations from the community
4. Taking this time to deep-clean the closed restaurants as if they are closing for a season; will be like new when reopened
5. Donating food they cannot use to local food pantries
6. Open restaurants are preparing free family meals for employees who cannot work
7. Usually, these events cause us to want to be there for each other but in this case, that is the worst idea, what else can we do?
8. One of the lessons: always have savings for situations like this
9. Employees AND many restauranteurs are paycheck-to-paycheck, two bad weeks can bury us - why is that?
10. What to do to generate cash flow for this specific situation
11. Be flexible whether you're staff or an operator

Find out more about Eric Cacciatore here.

Key takeaways

• Extend the runway, stop the money-loss
• Amend and revise your insurance plan
• Get in touch with your broker
• Have your broker work for you to get the best outcome
• Develop a new plan for the future
• Document EVERY loss during this time

Find out more about Aaron Colby here.

Key takeaways

1. Employee attorneys and what we need now
2. What are restaurant lawyers dealing with now?
3. The differences between laid-off, unpaid leave (furloughed), unemployment
4. What is the WARN act?
5. Restaurants want to retain their staff but these are hard decisions to make
6. You can run into problems based on who you decide to furlough vs. lay off
7. Reduced compensation - cannot go below the minimum wage
8. Sick-leave due to COVID-19

Resources mentioned in this Chronicle:

• Learn about the WARN Act here

Find more about Paul Callahan here.

Key takeaways

• Plan for worst-case scenario
• Coronavirus creating opportunity in the industry?
• Will it disrupt Paul’s future opening of his farm
• How are farmers affected?
• How are farmers markets and pop ups affected?

Chronicle # 5: Curbside Pick-Up Best Practices/Talk to Your State Officials- Anna Tauzin- Texas Restaurant Association- Austin, TX

Find more from Anna Tauzin Here

Key takeaways

1. If your business isn't already set up for delivery that ship may have sailed. Instead, focus on curbside pickup
2. Curbside picks up best practices: 
   • Be sure to have enough paper products
   • Plan for efficiency in your location
   • Make sure you're giving accurate pick-up times
   • Structure staffing for peak delivery times. 
   • Separate hot and cold food items when packages. 
   • Double Check orders
   • Get specifics on make and model of car. 
   • Use SMS platforms to communicate with your guests. 
     
     • SlickText <-- Affiliate link
     • Simple Texting
     • Pro Texting <-- Affiliate link
3. Third-party delivery promotions
4. What to communicate to your start representatives
   • Funds
   • Tax deferrals
   • Emergency eviction protection
   • Rent mitigation 

Maria Campbell Founder of Cooks who Care in Philadelphia, PA has put together a master document filled with resources to help you get through these hard times.

It's call: Food industry Coronavirus Collaboration Resources.

https://docs.google.com/document/d/1Ylmm7zTFJkqGfcZHDMOYvOxSgspSjDxF9UEJJMHHU9o/edit

Chronicle #3: Paul Tuennerman- New Orleans, LA

Find out more about Paul Tunnerman here.

Key takeaways

1. We will get out of this better
2. The Waren act and how it applies
3. Business interruption insurance
4. Survive to serve another day
5. New Orleans has allowed only delivery and curbside pickup
6. Everyone wants you to survive so reach out to banks and landlords to find out how they can help
7. What opportunities exist because of this?
8. Reach out to others in the industry

Connect with Paul

Chronicle #2: Kathryn Lott- Southern Smoke Foundation- Houston, TX

Find out more about Kathryn Lott here.

Key takeaways

1. You have to look to the future
2. But you have to wait before you see the actual damage
3. Fear is the biggest problem here
4. Do not kick anyone out of a building-family or business-while this is happening

Resources mentioned in this Chronicle:

• Find out more about 501(c)(3) foundations here.
• Learn more about Southern Smoke Foundation here.
• Learn more about Atlanta's The Giving Kitchen here.
• Learn more about Portland's Family Meal here.

This is the first of many Coronavirus Chronicles. I've been wanting to dedicate an entire episode to this for a bit now, but everything is moving too fast. It's far better to create and publish content in real-time as everything unfolds. 

In my research and understanding of this pandemic, the single most important takeaway I've garnered is that we need to get aligned. Not just the industry, but globally. 

The quicker we can spread good knowledge. The quicker we can come out of this and get back to business as we knew it. 

Find out more about Jonathan Horowitz here.

Key takeaways

1. We got to pull together and be there for our communities- that's what we do in the restaurant industry.
2. Transition to more takeout and delivery.
3. Figure out how to take care of your people the best you can.
   • help them find new employment.
4. Utilize social media to share your story about how you are adapting to the hard times and what your guests can do to help.
5. The measure to which we've adapted already to overcome this challenge being so impressive and promising.
6. Talk to the local representatives and make sure they know how important it is that we lobby for potential aid.

 Resources mentioned in this Chronicle:

• Get in touch with your elected official here.

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop --  while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas.

Check out Business Plan Pro 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:

"To be dedicated, to be authentic, to be resilient, and be thankful."

In today's episode with Jae Kim we will discuss:

• From a food truck to 8 brick-and-mortar locations
• EOS - Entrepreneur's Operating Systems
• Location is key
• Stay focused
• Take the leap
• Take action, stop dreaming
• Business plans
• The power of planning and physically writing things down
• You must reach out to mentors
• Food truck start-up advice
• The potential power and impact of social media
• Loyalty programs - Kim's opinion on the three best:
  • Paytronix
  • Thanx 
  • Loyalty3
• Realities of food trucks
• Inventing a food item - Kimchi fries
• Shark Tank TV show
• Learning from mistakes
• Franchising
• Consulting - should you hire outside?
• Discipline

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?
   • Grit
2. What is your biggest weakness?
   • Organization
3. What's one question you ask or thing you look for during an interview?
   • Culture - do they fit your culture
4. What's a current challenge? How are you dealing with it?
   • Growth
5. Share one code of conduct or behavior you teach your team.
   • Dedicated, authentic, resilient, thankful
6. What is one uncommon standard of service you teach your staff?
   • Customer first always
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Shoe Dog: A Memoir by the Creator of NIKE by Phil Knight
   • The Ride of a Lifetime: Lessons Learned From 15 Years as CEO of the Walt Disney Company by Bob Iger
   • Principles: Life & Work by Ray Dalio
8. Name one service you've hired.
   • Interior Designer Kim Lewis - Austin, TX - www.kimlewisdesigns.com
9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
   • Restaurant 365
   • Google Docs
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?
    • Have fun
    • Live in the moment
    • Love

Contact info:

Chi'lantro BBQ 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 Jae Kim 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!

Mario Del Pero grew up in his family's meat processing business. He would go on to study International Relations at the University of Southern California and was on the path to becoming a career lawyer. Instead, he took a job at a Mexican grill where he started as a barback's back. Eventually, he became the Director of Operations at that Mexican grill. In 2005, Mario, along with his wife, Ellen Chen, opened Mendocino Farms Sandwich Market in Southern California. 15 years later they've grown their business to 17 locations.

This is my second interview with Mario Del Pero. CLICK HERE to get caught up with Episode 414!

Check out Episode 613 with Horst Schulze where we discuss his "24 standards of service" as discussed in today's episode!

Check out Episode 632 with Nick Marsh as mentioned in today's episode!

Check out The Lean Startup by Eric Ries 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:

• "If it was easy everyone would be doing it."
• "Good is the enemy of great."

In today's episode with Mario Del Pero we will discuss:

• Restaurant success is a team sport
• Many people are good, few people are great
• Looking back to look forward
• What we can learn from greatness (even professional athletes)
• Your competitors are essential to your own success
• The "unstoppable" mindset
• Surround yourself with people who compliment you
• "Evolve of die"
• You must mingle with you fellow restaurant owners
• The 3 ways to scale culture
  • Recruiting and assimilating the right team
  • Living the rituals
  • Coaching
• Mario Del Pero's new book "The Coaching Cure"
• Retain the magic while scaling
• Staying IN your business
• The difference between city and suburban dining when scaling
• Franchise or no franchise?
• Reasons against franchising for Mendocino
• Conscious capitalism

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?
   • Inspiring others
2. What is your biggest weakness?
   • Not paying attention to the downside
3. What's one question you ask or thing you look for during an interview?
   • Asking about their coaching styles
4. What's a current challenge? How are you dealing with it?
   • Not watering down your "whys"
5. Share one code of conduct or behavior you teach your team.
   • Selling happy.
   • Don't do standard food.
   • Living a higher purpose of creating transformative relationships.
6. What is one uncommon standard of service you teach your staff?
   • Can I make some talking room
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 

   • Fundamentals: 9 Ways to Be Brilliant at the New Basics

   • Setting the Table: The Transforming Power of Hospitality in Business

   • The Fred Factor: How Passion in Your Work and Life Can Turn the Ordinary into the Extraordinary

   • Conscious Capitalism: Liberating the Heroic Spirit of Business

   • Talent is Overrated: What Really Separates World-Class Performers from Everybody Else
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Stay hungry, don't reinvent themselves, get beyond mediocrity
9. Name one service you've hired.
   • Michael Antochi - third party vendor/purchaser
   • Architects
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Facepay - in the future
    • Virtual Drive-Thru - in the future
    • Flyby
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 a student of life
    • Seek out mentorship
    • Start with you "whys"

Contact info:

mario_delpero@yahoo.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 Mario Del Pero 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 student at the University of Texas, Kyle Gorden developed a romance... with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant-- not just any restaurant-- a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Today, Dillas has scaled to 4 locations  and two additional locations on the horizon.

Check out Episode 513 with Paul Tuennerman 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:

• "Leap and the net will appear."

In today's episode with Kyle Gordon we will discuss:

• Fear is the obstacle
• Making quesadilla's the main course of a restaurant
• Underserved markets
• Intentionally seeking out a mentor
• Everyone has ideas; it's not enough to have an idea; you must be able to execute
• Interview best practices
• Tough on standards, easy on people
• Systems
• Strong focus with complicated/elaborate menu items
• Scaling
• "Flow cooking"
• Efficiency
• Listening to customers to form your menu
• Family investors
• Opening struggles
• "Phase training"
• Fix your current problems before expansion
• Stay humble

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?
   • Enthusiasm, energy, great listener, genuine heart
2. What is your biggest weakness?
   • Procrastination
3. What's one question you ask or thing you look for during an interview?
   • Eye contact, smile
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.
   • Professionalism, integrity, language, maturity
6. What is one uncommon standard of service you teach your staff?
   • Attention to details
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
   • 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?
   • One-on-one's and operational audits
9. Name one service you've hired.
   • Nick Ouimet - Bird Dog Supple Chain
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Oracle POS
    • Jolt - Operations Platform
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 unconditionally happy
    • Happy them where they are
    • Invest your time; don't waste it

Contact info:

kylegordon@dillas.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 Kyle Gordon 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!

Iliana and Ernesto married in Mexico City and shortly after moved to Oaxaca, where Iliana had deep family roots and where she wanted to open a restaurant specializing in Oaxacan cuisine.  The restaurant flourished until 2006, when the community experienced a period of political unrest, causing Iliana and Ernesto to sell their restaurant and move to the United States.

Not long after their arrival to Austin, Ernesto began planning the El Naranjo trailer as a first step to learn about the Austin market and its culinary scene. In May 2012, El Naranjo Restaurant & Bar finally opened, and they've consistently been recognized as one of the best traditional Mexican Cuisine restaurants in Austin.

In 2014, the Mexican Government granted de la Vega with the prestigious Ohtli Award in recognition of her work in furthering Mexican gastronomy. The Ohtli is the greatest award given by the Mexican Government to Mexican citizens living abroad. In the same year, she was named the Hispanic Female Entrepreneur of the Year by the Hispanic Chamber of Commerce.

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:

• "Hard work. Be true to yourself. Be honest."

In today's episode with Iliana de la Vega we will discuss:

• Growing up cooking in Mexico
• Importance of partners
• Business partnership with your spouse
• Oaxacan cuisine
• Early mistakes and how to fix them
• Presence in the kitchen as an owner
• Turmoil in Mexico in the early 2000's
• Political upheaval and strikes interrupting business
• Moving to the USA as a Mexican
• Testing a market
• Retaining staff
• Training staff
• Patiently educating you customers
• Rising costs

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?
   • Honesty
2. What is your biggest weakness?
   • Don't get enough sleep
3. What's one question you ask or thing you look for during an interview?
   • Eye-contact and honesty
4. What's a current challenge? How are you dealing with it?
   • Make the restaurant happen for REAL, success
5. Share one code of conduct or behavior you teach your team.
   • The best service is the one you don't notice
6. What is one uncommon standard of service you teach your staff?
   • Know the menu perfectly, must know all terms and meanings
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Be present in the restaurant
8. Name one service you've hired.
   • Tabulate accounting
9. What's one piece of technology you've adopted within your restaurant walls 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?
    • Work hard
    • Study
    • Be open to learn more

Contact info:

El Naranjo 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 Iliana de la Vega 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!

Co-owners Roberto Espinosa and Eric Wilkerson both went to the University of Texas and met after Espinosa opened the original Tacodeli location in Austin, TX in 1999. Over the past twenty years, Tacodeli has expanded their menu while still making sure to source ingredients locally whenever possible. Founder Roberto Espinosa was born and raised in Mexico City and the menu shows these roots, from the ingredients, to the cooking techniques they use. They now have 11 locations with 6 in Austin, 4 in DFW and 1 in Houston.

Check out "Jolt - The Operations Platform for Any Business" 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:

• "Don't just be the best at what you do, be the only who does what you do."

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

• Important to enjoy what you do
• It's about relationships and experience; not just food
• Accountability is key in an owner/operator
• Spanish/Mexican food restaurants
• Learning about the industry before diving in
• Starting small
• Choosing a location
• Going from consulting to opening/operating
• Be close to the work and appreciate it
• Getting your staff ready for expansion
• Business models for expansion

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?
   • Give it our all, make people feel we truly care, gratitude
2. What is your biggest weakness?
   • Over-think, over-analyze
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?
   • Responsibly growing their business, labor pressures
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?
   • Development and cultivation of relationships with guests
7. What's one book we must read to become a better person or restaurant owner?
   • The Richest Man in Babylon by  George S. Clason
   • 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?
   • See a macro-level perspective of our industry, be less reactive
9. Name one service you've hired.
   • The Butler Bros. in Austin, TX for help with branding
10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • Clipboard, physical clipboard with checklists
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?
    • If it was easy, everybody would be doing it (restaurant-specific)
    • If you're feeling stressed, take a step back, it's only a taco (restaurant-specific)
    • Stay humble (restaurant-specific)
    • Slow down and enjoy life (personal-specific)

Contact info:

eric@tacodeli.com

Tacodeli 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 Eric Wilkerson 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:

• "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.

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!)

Show notes…

Favorite Success Quote or Mantra.

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

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

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 joinin

A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but when the baller moved on again, the chef stayed, converting a yellow school bus into one of Houston’s first food trucks and naming it after his grandfather: Bernie’s Burger Bus. His gourmet burgers and fries were wildly popular and led to a fleet of buses, a spot at NRG Park and now 4 brick-and-mortar restaurants.

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 feed the masses you will eat with the classes, but if you feed the classes you will eat with the masses."

In today's episode with Justin Turner we will discuss:

• Fine dining vs. casual
• The importance of organization in the kitchen
• Listening to mentors who believe in you
• Don't ask for money; learn the trade and the money will come
• Kitchen efficiency
• Working as a personal chef
• The insanity of truly driven people
• Operating a food truck (or bus in this case)
• Transition from bus to brick and mortar
• How to take on partners
• Branding and marketing
• Importance of testing the market with farmers markets/Pop-ups
• How to scale
• Hiring passion over skill
• Selling product in stores

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

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?
   • Passion
2. What is your biggest weakness?
   • My heart
3. What's one question you ask or thing you look for during an interview?
   • What do you love? What makes you excited to wake up everyday?
4. Share one code of conduct or behavior you teach your team.
   • Teach them about our MVP
5. What is one uncommon standard of service you teach your staff?
   • Make people feel special
6. What's one book we must read to become a better person or restaurant owner?
   • The Soul of a Chef: The Journey Toward Perfection by Michael Ruhlman
   • 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?
   • Take the time to get to know your staff
8. Name one service you've hired
   • Robert and Jeremy Levine Lawyers
   • Jeff Garcia - Food CPA
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Chowly - Streamline and integrate third-party delivery orders into your 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?
    • Hire slow and fire fast
    • If you can't change people, change people
    • Bone it like you own it, drive it like you stole it

Contact info:

Website: www.berniesburgerbus.com

Instagram: @berniesburgerbus

Twitter: @BerniesBurgers

Facebook: @berniesburgerbus

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 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!

What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust?

According to Steve Raggiani and Joe Scalo, there is a better way and it's called the 8it app.

Show notes…

Favorite success quote or mantra:

• "It's about the food."

In today's episode with Steve Raggiani and Joe Scalo we will discuss:

• How deep and useful are the recommendations on 8it app?
• The obnoxious "old way" of finding a good place to eat in a city
• strictly about the food; the app specifically suggests restaurants based on food
• The online restaurant review system is broken and why
• 8it app has individual food writers and reviews
• How is review culture broken?
• Quality over quantity
• Trust was key in building this app
• "We are not going to make money off of restaurants."
• 8it's expansion
• The future of 8it in other markets

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:

Instagram: @8itapp

Email: steve@8itapp.com

Email: joe@8itapp.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 Steve Raggiani and Joe Scalo 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!

Upon graduating college Dave Hirschkop opened Burrito Madness in College Park, MD. As a way to deal with unruly drunks, Dave created a hot sauce. Before long that hot sauce became Dave's main focus, and Dave's Insanity Sauce was born.

Today Dave owns a website and business called Dave’s Gourmet where they sell Dave's Insanity Hot Sauce, pasta sauce, overnight oats and much more.

In Today's episode, Dave shares how he spun a gourmet food business out of his restaurant and what advice he has for other restaurants looking to launch their products into stores and online retail. 

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:

"Your attitude determines your altitude."

-Tony Robbins   

In this episode with David Hirschkop we discuss:

• Creating something truly memorable, unique, and great. 
• If it's not exceptional with your first rendition, keep trying. 
• Starting where you can and slowly scaling as you can. 
• Scaling with concentric circles.
• Regarding retail, focus on instore velocity a.k.a. how fast a product is selling in one store before you look to scale to multiple stores. 
• Understanding that you're not going to be good at everything, so be the best at what you're already good at. 
• Considering how well your product ships. 
• Understanding the power of "why". 
• Considering the supply chain.
• Needing conviction. 
• Creating an experience at every touching point. 
• Running surveys. 

Resources Mentioned

• 458: Brett Ottolenghi on how to react to food trends

• Survey Monkey

• The Dip: A Little Book That Teaches You When to Quit

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.

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

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:

Dave'sGourmet.com

Dave@Davesgourmet.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 Dave Hirschkop 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!

Jason Harris is the CEO of the award-winning creative agency Mekanism and the co-founder of the Creative Alliance. Harris works closely with brands through a blend of soul and science to create proactive campaigns that engage audiences.

Today we're here to talk about his book The Soulful Art of Persuasion: 11 Habits That Will Make Anyone a Master Influencer.

Check out The Speed of Trust by Stephen M. R. Covey as mentioned in today's episode.

Show notes…

Favorite success quote or mantra:

• "No growth in comfort."

After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in 2010. In the first year, Michael and wife, Melissa, were the sole brewers, sales reps, and distributors and they still managed to win gold at the Great American Beer Festival …and again in their third year. In 2013 Peticolas was elected to the board of directors of the Texas Craft Brewers Guild. Shortly after, the board elected Peticolas as co-chair of the legislative committee, which has been integral to changing Texas laws that have long hindered craft brewerys.

Show notes…

Favorite success quote or mantra:

• "We don't want to be big, we want to be great."

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

• Don't try to be bigger, try to be better
• Passion for beer
• Branding
• When do you know a skill can become a business
• No hesitation!
• Learn as much as you can about business before opening one
• Writing a proper business plan
• Establish core values BEFORE formulating a business plan
• Your company should directly reflect your own values
• Avoiding the corporate structure
• Have a dialogue with your guests
• Honest, friendly, down-to-earth
• Genuine values are key
• Self-funding a restaurant/brewery opening
• Creating a market
•  Attention to details
• Fighting for your 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?
   • Unconventionality
2. What is your biggest weakness?
   • My knees
3. What's one question you ask or thing you look for during an interview?
   • Understanding of who we are, what we want to do, and an internal drive
4. What's a current challenge? How are you dealing with it?
   • Competition
5. Share one code of conduct or behavior you teach your team.
   • Have fun
6. What is one uncommon standard of service you teach your staff?
   • Treat everybody like family
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Take time AWAY from work
8. Name one service you've hired.
   • Method: CRM
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Method: CRM
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?
    • Honest
    • Friendly
    • Down-to-earth

Contact info:

Website: www.peticolasbrewingcompany.com

Instagram: @peticolasbrewing

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 Peticolas 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!

Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the bestselling book, Hooked: How to Build Habit-Forming Products and Indistractable: How to Control Your Attention and Choose Your Life.

In addition to blogging at NirAndFar.com, Nir’s writing has been featured in The Harvard Business Review, TechCrunch, and Psychology Today.

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:

• "Real success is being happy for the success of others."

In today's episode with Nir Eyal we will discuss:

• His newest book titled Indistractable
• Serve those around you before yourself
• Forming good habits
• Using new understandings of psychology to form good habits
• The problem of "distraction"
• Defining "distraction" and "traction"
• Distraction is merely your desire to escape discomfort
• Myths about will power
• Reactive work vs. reflective work
• The importance of reflecting on what you are doing day by day
• Focus and mental health- the greater your mental health the greater your ability to be indistractable. 
• Email management

Today's sponsor:

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.

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:

NirandFar.com to get more from Nir Eyal

www.indistractable.com to order the book

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 Nir Eyal 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 Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997.

Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC.

After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students.

Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX

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:

"Make new mistakes every day."

In this episode with Andrew Savoie, we discuss:

• Learning from our mistakes.
• Knowing when it's ok to quit.
• The role communication plays in creating a culture with high standards.
• The difference between people showing up to a "job" VS showing up to live out their passion.
• Do whatever it takes to get on the best restaurant teams. Even if you have to work for free.
• Surrounding yourself with equally passionate individuals.
• Investing your time into people who are worth it.
• Earning respect.
• Finesse.
• Mise en place.
• Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant.
• Preparedness.
• Your responsibility to set your coworkers, specifically incoming shifts, up for success.
• Teaching and treating employees as individuals. They don't all learn the same way.
• Before opening, do research. What is your market missing?
• Establishing roots in a community before opening your business in it.
• Creating space within your restaurant for a line to form. You don't want people waiting outside.
• Believe in your friends and family. When people want to help out. Use it. Never stop networking.

Other episodes mentioned in today's show:

• 552: Rob Evans on Growing By Taking Chances
• 569: David Denney on What To Know Before Entering a Partnership
• 183: David Denney on Protecting Your Restaurant From Food-born Illness

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?
   • Intensity.
2. What is your biggest weakness?
   • Anxiety.
3. What's one question you ask or thing you look for during an interview?
   • Respect.
4. What's a current challenge? How are you dealing with it?
   • Managing humans. Get to know your people.
5. Share one code of conduct or behavior you teach your team.
   • Teach your people to do the right thing when nobody is looking. That's integrity, baby!
6. What is one uncommon standard of service you teach your staff?
   • Teaching your staff about human behavior.
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Read local publications
   • Culinary Artistry
   • The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
   • What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers
   • Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs. 
8. Name one service you've hired
   • David Denney- Denney Law Group
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • 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?
    1. be kind
    2. Learn
    3. Choose happiness.

Contact info:

www.residenttaqueria.com

@residenttaqueria

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 Savoie 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!

Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona.

Show notes…

Favorite success quote or mantra:

Hospitality is a big work made up of a bunch of little actions

In this episode with Nathan Ares, we discuss:

• The meaning of hospitality
• How you can accomplish anything if you don't who gets the credit.
• How little things compound and make a big difference.
• Using processes and systems to create consistency.
• Winning guest's over by "writing the end of the story".
• Wishing your team members the best when they move on from you.
• How daily summaries can help you stay in check.
• Why it's so important to never burn bridges in this industry.
• How enthusiasm transfers.
• Being someone exit strategy.
• Being truthful.
• Building your email list.
• How to get press.
• Grassroots marketing.
• Pitching investors.
• Scrappiness.
• Selecting partners.
• Privately responding instead of publicly responding when you get a bad review.
• Working on the business instead of in it.
• Getting your personal finances as lean as possible before opening your restaurant.
• Turning around a failing restaurant.
• Dividing and conquering with partnerships.

 Today's sponsor:

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.

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?
   • Hospitality
2. What is your biggest weakness?
   • Organization
3. What's one question you ask or thing you look for during an interview?
   • Ask: What do you want to do outside of here?
   • What to look for: Someone who wants to leave you for a better opportunity.
4. What's a current challenge? How are you dealing with it?
   • Getting everyone to by in. The best way to get your team to buy-in is by leading by example.
5. Share one code of conduct or behavior you teach your team.
   • Always be nice. Leave whatever happened at the door.
6. What is one uncommon standard of service you teach your staff?
   • If you have the slightest feeling your guest didn't love what they got from your. Comp it.
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 E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It
   • Setting the Table: The Transforming Power of Hospitality in Business. 
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Care for who comes through the door
9. Name one service or person you've hired
   • Dala at FJI Design
     • Insta @fji.design
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Compeat
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?
    1. Seak to understand.
    2. Be nice.
    3. You're not owed anything.

Contact info:

email: Admin@prepandpartry.com

Insta

@prepandpastey

@augustrhodes

@commonerandco

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 Nathan Ares 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!