Thu, 30 September 2021
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Mon, 27 September 2021
With excitement allow me to introduce to you today's guest, Chef/Partner of Earth's Harvest Kitchen, Chef George Bezanson. After years of traveling and cooking through Boston, New Hampshire, and Florida Chef George returned to Manchester, NH to open The Bridge Cafe, Mint Bistro, and Pressed Cafes. After a series of unfortunate events, Chef George made the conscious decision to step down from his leadership position to focus on his mental health. Now living on the NH Seacoast, Chef George most recently was part of the Row 34 team in Portsmouth before joining Earth’s Harvest. Chef George is inspired by the farm-to-table vision that is becoming more prevalent in the culinary community and he wants to bring the quality of fine dining to everyday food. Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with George Bezanson we will discuss:
Today's sponsor:7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!
Knowledge bombs
Contact info:Earth's Harvest on Instagram: @earthsharvestkitchen 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 George Bezanson 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! |
Thu, 23 September 2021
With excitement allow me to introduce to you today's guest, the founder and CEO of Restaurant HR Group, Inc. Carrie Luxem. You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. Carrie Luxem is the founder and CEO of Restaurant HR Group, Inc. and Carrie Luxem LLC and she is laser-focused on her mission to create more restaurant and leadership success stories. She is the author of Restaurant Operator’s HR Playbook and will be publishing her second book (a soft skills playbook) in early 2022. With a restaurant industry focused HR career that has spanned over 20 years, Carrie is frequently sought out for her modern, yet simple and effective advice. She has been named as one of the top 50 women innovators in the restaurant industry and has been featured in Entrepreneur Magazine, Inc Magazine, Restaurant News, Pizza Today and Independent Restaurateur. She has a weekly column with 1851 Franchising, actively posts articles and videos on social media, and has appeared on several radio shows and dozens of restaurant industry and business-focused podcasts. 753: Workshop – Carrie Luxem on HR Systems and Recruiting 321: Carrie Luxem on Your Team Won’t Care About You Until You Care About Them Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's workshop with Carrie Luxem we will discuss: 12 Tips to Properly Terminate Employees
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.
Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.
Contact info:Find Carrie's book Restaurant Operator's HR Playbook here 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 Carrie Luxem 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!
Direct download: Carrie_Luxem_termination_checklist_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT |
Mon, 20 September 2021
With excitement allow me to introduce to you today's guest, co-founder of Bartaco and Barcelona Wine Bar and CEO of Taste Maker Acquisition Corps, and I should mention you hold titles with Wisely, US Foods and Upwards Projects Restaurant Group, Andy Pforzheimer.
Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette. He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started. It was during this time he met his business partner, Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco. In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million. Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with Andy Pforzheimer we will discuss:
Today's sponsor:7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!
Knowledge bombs
Contact info:Email: andy@barteca.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 Andy Pforzheimer 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! |
Thu, 16 September 2021
With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager. Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry. Show notes…Calls to ACTION!!!
Favorite success quote or mantra:“You can do anything in this world that you’re big enough to do.” In today's workshop with Ken McGarrie we will discuss:
Today's sponsor:7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!
Contact info:info@korgenhospitality.com Get Ken's book here 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 Ken McGarrie 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!
Direct download: Ken_McGarrie_workshop_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT |
Mon, 13 September 2021
With excitement allow me to introduce to you today's guest, Executive Chef of The Tuckaway Tavern, Hop + Grind, and Rise + Grind...Chef Bobby Marcotte. Chef Bobby Marcotte started in the restaurant business at age 14, just 3 years later he was a sous chef and by age 21 a Head Chef. In 2013 he was chosen to helm The Tuckaway Tavern & Butchery as Executive Chef, responsible for food development in both the Tavern and Butchery. Under Bobby's leadership, the Tuckaway Tavern has gone on to receive a bevy of accolades from New Hampshire Magazine, Spoon University, Hippo, and City Voter. The Tuckaway Tavern was also featured on Food Network's Diners Drive In's and Dives and Bobby then went on to win Guys Grocery Games: Diners, Drive-Ins, and Dives Tournament not just once, but TWICE. Bobby is using his momentum to open new concepts throughout New Hampshire and Massachusettees. Check out episode 421 with Bobby Marcotte Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with Bobby Marcotte we will discuss:
Today's sponsor:7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!
Contact info:Support St. Jude Children'S Research Hospital Support Best Buddies International Instagram: @thetuckaway | @hopandgrind | @riseandgrindnh 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 Bobby Marcotte 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! |
Thu, 9 September 2021
Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Check out episode 560 with The Hunt Bros. as mentioned in today's episode. Check out episode 745 with Chris Schultz about Know When to Scale as mentioned today. Check out episode 608 with Aaron Lyons as mentioned in today's episode Check out Blink: The Power of thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode. Show notes…Calls to ACTION!!!
In today's episode with The Hunt Bros. and Andrew Smith we will discuss:
Today's sponsor:Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure.
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.
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 The Hunt Bros. and Andrew Smith 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! |
Mon, 6 September 2021
With excitement allow me to introduce to you today's guest Managing Partner at The Idea Collective and Co-Founder of Trufl, Chris Dimmick. With 10 years of experience opening and operating a myriad of unique properties, Chris is driven daily by the constant progress he sees in his restaurants and in the people who make them successful. Over the past 6 years Chris wears the restaurant operations, development, and management hat s for The Idea Collective, a multi-disciplinary creative consulting and experiential design firm. The Idea Collective has multiple past projects throughout the nation, and their two current projects are Sueno, and Tender Mercy, both located and Dayton, OH. Check out Slack as recommended by Chris in this episode. Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
In today's episode with Chris Dimmick we will discuss:
Today's sponsor:7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!
Knowledge bombs
Contact info:Instagram: @suenodyt @tendermercydyt 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 Dimmick 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! |
Thu, 2 September 2021
With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. Check out PART ONE of this Business Planning workshop - Know Your Audience Check out PART TWO of this Business Planning workshop - Pro Forma Check out Restaurant Startup and Growth magazine Show notes…Calls to ACTION!!!
Favorite success quote or mantra:
Today's sponsor:At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!
7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.
PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.
Contact info:Email: skr4@cornell.edu 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 Stephani Robson 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!
Direct download: Steohani_Robson_part_three_PODCAST_mixdown.mp3
Category:general -- posted at: 3:30am EDT |
Restaurant Unstoppable with Eric Cacciatore
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