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625: Eric Warnstedt on Food with Soul and Roots

Restaurant Unstoppable with Eric Cacciatore

Release Date: 06/20/2019

688: Justin Turner on Scaling a Scratch Kitchen show art 688: Justin Turner on Scaling a Scratch Kitchen

Restaurant Unstoppable with Eric Cacciatore

A Chicago native, Justin Turner got his start in fine dining serving for years as a private chef to NBA star Shane Battier. When Shane was traded to the Rockets, Justin followed to Houston, but when the baller moved on again, the chef stayed, converting a yellow school bus into one of Houston’s first food trucks and naming it after his grandfather: Bernie’s Burger Bus. His gourmet burgers and fries were wildly popular and led to a fleet of buses, a spot at NRG Park and now 4 brick-and-mortar restaurants. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube...

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687: Steve Raggiani and Joe Scalo on Fixing the Broken Review Culture  show art 687: Steve Raggiani and Joe Scalo on Fixing the Broken Review Culture

Restaurant Unstoppable with Eric Cacciatore

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686: Dave Hirschkop on Launching Your Retail Product  show art 686: Dave Hirschkop on Launching Your Retail Product

Restaurant Unstoppable with Eric Cacciatore

  Upon graduating college Dave Hirschkop opened Burrito Madness in College Park, MD. As a way to deal with unruly drunks, Dave created a hot sauce. Before long that hot sauce became Dave's main focus, and Dave's Insanity Sauce was born. Today Dave owns a website and business called Dave’s Gourmet where they sell Dave's Insanity Hot Sauce, pasta sauce, overnight oats and much more. In Today's episode, Dave shares how he spun a gourmet food business out of his restaurant and what advice he has for other restaurants looking to launch their products into stores and online retail. ...

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685: Jason Harris on 6 Habits to Make You More Persuasive show art 685: Jason Harris on 6 Habits to Make You More Persuasive

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  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 show art 684: Michael Peticolas on Be Better not Bigger

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683: Nir Eyal on 4 Ways to Be More Indistractable show art 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 show art 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 show art 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 show art 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 show art 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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Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University  North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT.

Show notes…

Favorite success quote or mantra:

"If we can find a harder way to do it, we'll do it."

In this episode with Eric Warnstedt we will discuss:

  • Eric’s first restaurant job in college
  • Eric’s first impression of the restaurant industry
  • Opening a restaurant
  • How NOT TO OPERATE a restaurant
  • The importance of being in touch with nature
  • Cookbooks as Eric’s early mentors
  • Where to find mentors
  • Role changes when you scale
  • Business plans
  • Food needs to have soul and roots
  • Learning how to lead
  • The necessary numbers and capital for opening
  • The harsh realities of opening
  • You must be SERIOUS about your restaurant and willing to make it YOUR LIFE
  • Having good relationships with everyone your interact with (vendors)
  • Partnerships
  • The decision to open new locations
  • Make your original location 100% before opening another location
  • Growing from within
  • Staying in your lane
  • Branding
  • Real BBQ in Vermont
  • Buying an existing restaurant
  • The restaurant industry as a whole and what it needs today

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?
    • Strong vision
  2. What is your biggest weakness?
    • Too harsh, too weak
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to be doing?
  4. What's a current challenge? How are you dealing with it?
    • Getting to know everybody
  5. Share one code of conduct or behavior you teach your team.
    • Be open and polite; kindness wins
  6. What is one uncommon standard of service you teach your staff?
    • Gracious hospitality
  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?
    • Missing the big picture
  9. 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 nice to each other
    • Be kind/gracious
    • Plug in/dig deep

Contact info:

Email: eric@henofthewood.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!

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Huge thanks to Eric Warnstedt for joining me for another awesome episode. Until next time!

 

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