1049: Peter Campbell Chef/Owner Red Wagon Pizza Co.
Restaurant Unstoppable with Eric Cacciatore
Release Date: 12/11/2023
1083: Nathan Ares Owner of Ares Collective Restaurant Group
Restaurant Unstoppable with Eric Cacciatore
Nathan Ares is the Owner of based in Tucson, AZ. Nathan Ares was featured on Restaurant Unstoppable episode 681, mostly for his work with his restaurant, Prep and Pastry, in Tucson, AZ. Today, the Ares Collective is the creator/owner of 7 concepts in and around Tucson. Favorite success quote/mantra: "Hospitality is a big word made up of small, little actions." In this episode we will discuss: Scaling Social media Partners Cost of goods Menu engineering Hiring Unions Drive ups AND MORE! Today's sponsor: the company that helps restaurants, “Control the kitchen chaos.” With...
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1082: Alex McEntire Owner, Founder, and Chief Donut Officer at Chin Up Donuts
Restaurant Unstoppable with Eric Cacciatore
Alex McEntire is a the owner, founder, and Chief Donut Officer at , based in Scottsdale, AZ. Alex McEntire worked as a barista in high school and did some catering work in college, but she left the restaurant industry after school when she joind Amazon. While working there, she started making donuts at home as a hobby. In 2019, she went all-in on creating a donut business back in her home state of Arizona. In November of 2020 she opened her first brick and mortar donut shop after many successful popups. Today, there are 2 Chin Up Donuts locations in AZ. Favorite success quote/mantra: "Every...
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1081: Tony Christofellis Co-Founder of Salad and Go and Angie’s Food Concepts
Restaurant Unstoppable with Eric Cacciatore
Tony Christofellis is the co-founder of and the co-founder of , all based in Phoenix, AZ. Tony grew up in the restaurant industry with many of his family members owning restaurants. In 2011, he got the idea for Salad and Go, and in 2013 it opened. The purpose of Salad and Go was to make organic food more affordable and drive-through friendly. Eventually Salad and Go received private equity and the other partners wanted to take the concept in another direction, so they parted ways. Tony then opened Angie's Food Concepts, which seeks to make luxury foods affordable to everyone. There are...
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1080: David Conn Partner 4Top Hospitality
Restaurant Unstoppable with Eric Cacciatore
David Conn is a Partner at . David Conn began working FOH in restaurants during college to earn good, quick money. David truly grew as a restaurant professional, though, while working with , an Italian concept under the 4Top Hospitality umbrella. Tpday, David is a partner with 4Top Hospitality and there are currently 6 concepts in and around Jackson, MS in the 4Top family of restaurants. Favorite success quote/mantra: "Excellence is simplicity." In this episode we will discuss: FOH Partners Opening a restaurant Buffets Credit card processors ESOPs Today's sponsor: : Are you a chef,...
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1079: John Currence Chef/Owner City Grocery Restaurant Group
Restaurant Unstoppable with Eric Cacciatore
John Currence is the Executive Chef and Owner of , HQ'd in Oxford, MS. John opened his first restaurant, City Grocery, at 26 in 1992. John later opened which has scaled to 22 locations today. The company has its sights currently set on 50 locations nationwide. Favorite success quote/mantra: “Everything is everybody’s job all the time.” “Don’t your own press.” “Never forget that it’s your people that give you the ability to make the living that you do. In this episode we will discuss: Partners Labor markets Cooking Leadership Scaling Tech stack...
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1078: Vishwesh Bhatt Executive Chef and Co-Owner of Snackbar
Restaurant Unstoppable with Eric Cacciatore
Vishwesh Bhatt is the Co-Owner and Executive Chef at Snackbar, located in Oxford, MS. Vishwesh immigrated to the US from India and in college, he studied biology. It wasn't until he worked at a restaurant that he decided to become a chef, then went to culinary school in Miami. He worked in the City Grocery family of restaurants, which includes Snackbar (opened in 2009), until he took over as head chef and become part owner around 2017. Favorite success quote/mantra: "Respect." In this episode we will discuss: Culinary school Partners Respect Equity Opening and closing restaurants Today's...
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1077: Jeff Good Owner & President Mangia Bene
Restaurant Unstoppable with Eric Cacciatore
Jeff Good is the owner and President of Mangia Bene (and 2 other restaurants) in the Jackson, MS area. Jeff started in the industry as a teen, and also at that time he met his business partner in high school. After college, Jeff went into sales. He left that industry and decided to open a restaurant with his childhood friend, who is a chef. In order to convince investors to invest, he held dinners out of his home. Today, he owns 3 restaurants in the Jackson, MS area. Favorite success quote/mantra: "I ask God to help me do the right thing." In this episode we will discuss: Raising...
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1076: Charles Morgan, a “Restaurant Guy”
Restaurant Unstoppable with Eric Cacciatore
Charles Morgan considers himself simply a "restaurant guy" from Atlanta. Charles started in the restaurant business in Gulf coast Florida in 1979. Today he owns approximately 12 restaurants all over the Florida panhandle and the surrounding areas. Favorite success quote/mantra: "Common sense in an uncommon degree is what the world calls wisdom." In this episode we will discuss: Expanding Restaurants in the 70s/80s/90s Commercial fishing and restaurants Profit sharing Labor markets Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is...
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1075: Faras Kargar Owner Delbar Restaurant and Bar
Restaurant Unstoppable with Eric Cacciatore
Fares Kargar is the Owner of and in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations. Favorite success quote/mantra: "This too shall pass." In this episode we will discuss: ...
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1074: Doug Turbush Chef & Owner Seed Kitchen and Bar
Restaurant Unstoppable with Eric Cacciatore
Doug Turbush is the Chef & Owner of in Atlanta, GA. Doug started in the business as a 15 year old washing dishes. He went to school for hotel managment and went to the C.I.A. after that. His goal was to open his own restaurant by his early 30s. He lived and cooked in Thailand and lived and cooked in Atlanta until at 39 he opened Seed Kitchen and Bar in Atlanta in 2011. In 2013 he opened Stem Wine Bar next to Seed, and in 2016 he opened another restaurant which then closed in 2024. Favorite success quote/mantra: "Make it nice or make it twice." In this episode we will discuss: ...
info_outlinePeter Campell is the Chef and Owner of Red Wagon Pizza Co. in Minneapolis. Peter started making pizzas at the age of 2 with his grandfather. He grew up working in kitchens and continued to do so through college. After a long time working with banks and in the world of real estate, he started making pizzas on Friday nights for friends and family. He started his business in 2012, doing pop ups in farmers’ markets. In 2014, he opened his brick and mortal restaurant, Red Wagon Pizza Co.
Success quote/mantra:
- "Don't fear failure."
Today's sponsors: Owner.com, One Degree Coaching, Restaurant Systems Pro, and Tater Kegs
Contact info:
- Instagram: @redwagonpizza