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620: Steve DiFillippo on Following Your Passion

Restaurant Unstoppable with Eric Cacciatore

Release Date: 06/03/2019

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Restaurant Unstoppable with Eric Cacciatore

is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors.  Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures. Check out as mentioned in today's episode. Check out as mentioned in...

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Restaurant Unstoppable with Eric Cacciatore

Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around . Frankly, the conversation around Profit First was another reason why I...

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At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to in Dover, NH. Next, he worked at Portsmouth’s popular before joining where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened in Kitty, ME, with restaurateur Jay McSharry. Check out as mentioned in today's episode. Check out as...

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769: Kyle Inserra on Real Estate, Scaling, Partners, and Equity. show art 769: Kyle Inserra on Real Estate, Scaling, Partners, and Equity.

Restaurant Unstoppable with Eric Cacciatore

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766: Lee Frank on Be Yourself. Do You. show art 766: Lee Frank on Be Yourself. Do You.

Restaurant Unstoppable with Eric Cacciatore

Get your 30-day Trial to Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he  was invited to cook at...

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Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA.

The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls.

Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way

Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable.

Show notes…

Favorite success quote or mantra:

“Follow your passion. Figure out what you want to do in life and do it.”

In this episode with Steve DeFillippo we discuss:

  • Julia Child
  • Learning to cook as a child
  • The love of serving people and cooking
  • Passion for people
  • If you’re not a people person, don’t get into the restaurant industry
  • Food is important but hospitality matter more
  • Mentors
  • Learning how to deal with people
  • Pay attention (situational awareness)
  • Learn more from people in other environments
  • Mindfulness
  • Never quitting
  • Do your best, but don’t worry about winning
  • It’s not about money, its about knowledge
  • Loving what you do
  • The history of Davio’s prior to Steve’s acquisition
  • The importance of culture
  • The importance of adhering to your own standards
  • The importance of a to-do list
  • Knowing when to grow
  • Can’t have your head in the sand
  • Self-awareness
  • Accountability

Today's sponsor:

BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.


Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.

Revel Banner Restaurant Unstoppable Podcast

 

Knowledge bombs:

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Run every morning
  2. What is your biggest weakness?
    • Eat too much
  3. What's one question you ask or thing you look for during an interview?
    • "What do you do to be philanthropic?"
  4. What's a current challenge? How are you dealing with it?
    • Finding the right people
  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?
    • do whatever it takes. Eye contact. Never say no.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • They don't take care of their people as much as they should.
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Cameras
  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?
    • Love what you do.
    • Show up every day, give it your all, don't coast
    • Never forget where you came from, stay humble

Contact info:

Email: steve@davios.com

Davio's website

Twitter: @stevedefillippo

Instagram: @daviosrestaurant

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 DeFillippo 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!