624: Michael Kloeti on Keeping an Open Mind
Restaurant Unstoppable with Eric Cacciatore
Release Date: 06/17/2019
685: Jason Harris on 6 Habits to Make You More Persuasive
Restaurant Unstoppable with Eric Cacciatore
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." In today's episode with Jason Harris we will discuss: Partnerships...
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684: Michael Peticolas on Be Better not Bigger
Restaurant Unstoppable with Eric Cacciatore
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...
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683: Nir Eyal on 4 Ways to Be More Indistractable
Restaurant Unstoppable with Eric Cacciatore
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...
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682: Chef Andrew Savoie on Setting Your Team Up
Restaurant Unstoppable with Eric Cacciatore
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...
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681: Nathan Ares on The Realness of Food and Labor Costs
Restaurant Unstoppable with Eric Cacciatore
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...
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680: Aaron Chamberlin on Building Community Through Food
Restaurant Unstoppable with Eric Cacciatore
Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he’d hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La...
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679: Davin Waite on Zero-Waste and Plant-Based Dining
Restaurant Unstoppable with Eric Cacciatore
In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills. Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next...
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678: Stacey Poon-Kinney on Volume Hides Everything
Restaurant Unstoppable with Eric Cacciatore
As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history. Check out Episode 641 with Greg Scheinman as mentioned in...
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677: Anisha Blodgett on Reinventing Pizza
Restaurant Unstoppable with Eric Cacciatore
After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born. Show notes… Favorite success quote or mantra: "Live intentionally." In...
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676: Dan Sobek on Exceeding Expectations
Restaurant Unstoppable with Eric Cacciatore
Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse. Show notes… Favorite success quote or mantra: "Always do the right thing...
info_outlineBorn, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT.
Show notes…
Favorite success quote or mantra:
"Don't take yourself too seriously."
In this episode with Michael Kloeti we will discuss:
- The family dynamic of a kitchen
- Keeping your mind open
- Ignorance
- Sympathy and empathy
- Problem solving
- The importance of being part of a team
- The importance of being quiet and listening to others
- Dealing with unions
- Eye-opening experiences
- How to motivate people who just work for a paycheck
- Know yourself before you try to tell others how to be
- The problem with chefs who get angry at staff and thrown tantrums
- Controlling your emotions in the workplace
- Giving second and third chances
- Avoiding debt
- Failure is not an option
- Learning from failures
- Community
Today's sponsor:
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Giving people second chances
- What is your biggest weakness?
- Giving people third chances
- What's one question you ask or thing you look for during an interview?
- Personality
- What's a current challenge? How are you dealing with it?
- Finding qualified staff
- Share one code of conduct or behavior you teach your team.
- Don't take yourself too seriously
- What is one uncommon standard of service you teach your staff?
- Hospitality
- What's one book we must read to become a better person or restaurant owner?
- The Old man and the Sea by Ernest Hemingway
- Setting the Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Hospitality
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- Cell phones
- 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?
- Don't take yourself too seriously
- Be open-minded
- Recognize your own ignorance
Contact info:
Thanks for listening!
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Huge thanks to Michael Kloeti for joining me for another awesome episode. Until next time!