544: Harlan Scott on Why You Shouldn't Build an Empire without Equity
Restaurant Unstoppable with Eric Cacciatore
Release Date: 10/18/2018
Restaurant Unstoppable with Eric Cacciatore
Sother Teague is the "Creative Drunk." He is the Founder of Sother Hospitality, Beverage Director at Amor y Amargo, Cohost of the Speakeasy Podcast, author of "I'm Just Here For The Drinks", and most importantly, a bar tender. Favorite success quote/mantra: "If you're the smartest guy in the room, you're in the wrong room." In this episode we will discuss: Partnerships Theater of hospitality Lawyers Popups Bars/bartending Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes...
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Matt Berry, Vinny Marino, and Dante Marino are the Co-Owners of in New Hampshire. DeadProof Pizza Co is a mobile pizza vendor based in Manchester, NH. Chef Matt Berry created the concept and sought Dante and Vinny for help with marketing. They are all now co-owners of the wildely popular concept. Favorite success quote/mantra: "If you're scared, do it scared." In this episode we will discuss: Pop-ups Marketing Pizza Finding the balance Today's sponsor: : Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that...
info_outline 1066: Irene Li Co-Owner of Mei Mei DumplingsRestaurant Unstoppable with Eric Cacciatore
Irene Li is the co-owner of in Boston, MA. Irene grew up in Boston in a Chinese-American family where food was always paramount. She realized her love for cooking while attending Cornell. She and her brother and sister opened Mei Mei Street Kitchen, a food truck, in 2012. In 2018, Irene bought out her co-owner siblings in order to take full control of the business and take it in a new direction, a direction dedicated to identifying and addressing food injustice. She soon realized that dumplings were the most popular item on the menu, and doubled down on that item. Today she sells dumplings...
info_outline 1065: Peter Minich CEO of Fresh City KitchenRestaurant Unstoppable with Eric Cacciatore
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info_outline 1064: Edison Yee Principle Partner at Bean Restaurant GroupRestaurant Unstoppable with Eric Cacciatore
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info_outline 1063: Dan Haggerty Co-Owner of Industry East and StashboxRestaurant Unstoppable with Eric Cacciatore
Dan Haggerty is the co-owner of and in Manchester, New Hampshire. Dan got his start in the industry as a dishwasher in an upscale Italian restaurant in Massachusetts. He moved up to prep cook and hated it. He asked if he could be put on FOH and that's when he fell in love with the restaurant industry. After taking many jobs both in the industry and outside of it, he eventually started a "traveling mixology" business which turned into a brick and mortar restaurant (Industry East) in 2020. Stashbox opened soon after that. The future is bright for this NH restaurateur! Favorite success...
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info_outline 1061: Eric Cacciatore on What's Next for Restaurant Unstoppable!Restaurant Unstoppable with Eric Cacciatore
Eric Cacciatore, Founder and Host of Restaurant Unstoppable is joined by Jared Parisi, RU's editor, and Callen Meola, RU's Community Manager, to discuss the future of Restaurant Unstoppable and share some very exciting announcements! Join the NEW ! Show notes… Favorite success quote/mantra: Eric: "Ain't nothing to it but to do it." Callen: "Do the next right thing." Jared: "Darkness is difficult and pathfinders are few." In this episode we will discuss: The very exciting future of RU! Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is...
info_outline 1060: David Lombardo President & CEO at Lombardo's Hospitality GroupRestaurant Unstoppable with Eric Cacciatore
David Lombardo is co-owner, CEO, and president of . David is a fourth generation owner of the Lombardo's brand of restaurants and event spaces. His grandfather, Sal, turned the old Lombardo's into a supermarket and event space. Today, Lombardo's consists of several concepts, including catering, nightclubs, event spaces, restaurants, and wholesale. Before joining the family business officially, David attended UVM and worked at and became the Assistant General Manager at Legal Seafoods. Check out as mentioned in today's episode! Check out from Predictive Index as mentioned in today's episode!...
info_outlineHarlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee.
Show notes…
Favorite success quote or mantra:
"Be authentic and consistent. Also, surround yourself with people who make you better."
In this episode with Harlan Scott, we discuss:
- How Harlan got his start in hospitality and ultimately fell in love with it.
- Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs.
- When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity.
- Using your pay check to invest in assets so you're not entirely dependent on your job.
- Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community.
- Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued.
- How to be your own cheerleader without sounding egotistical.
- Creating culture with your presence. The way you work will set the pace and standard for everyone else.
- Don't build a business unless you have equity in it.
- How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team.
- The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals.
- Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners.
- better edict for counter service.
Resources mentioned:
- 477: The benefits of open-book management with Mason Ayer
- The Great Game of Business: The Only Sensible Way to Run a Company
- The Four Agreements
Today's sponsor:
Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Authenticity
- What is your biggest weakness?
- Insecurity of how others perceive him
- What's one question you ask or thing you look for during an interview?
- Look for people who have ambition and dreams that go beyond collecting a paycheck from you.
- What's a current challenge? How are you dealing with it?
- Staying Relevant.
- Connect with each individual guest so relationship is what brings them back.
- Share one code of conduct or behavior you teach your team.
- Be transparent and authentic.
- What is one uncommon standard of service you teach your staff?
- Be real.
- What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM - If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be?
- Amazon Prime.
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Not building enough systems and structure into your business.
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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 authentic and genuine to a fault.
- Love unconditionally.
Contact info:
Thanks for listening!
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Huge thanks to Harlan Scott for joining me for another awesome episode. Until next time!