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630: Drew Nieporent on Tearing Down Walls

Restaurant Unstoppable with Eric Cacciatore

Release Date: 07/08/2019

675: Shawn Walchef on The Power Getting Involved in Your Community show art 675: Shawn Walchef on The Power Getting Involved in Your Community

Restaurant Unstoppable with Eric Cacciatore

The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes. Yes, you heard me say publishing podcasts. On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an...

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674: Hagop Giragossian on Stick to What You believe In show art 674: Hagop Giragossian on Stick to What You believe In

Restaurant Unstoppable with Eric Cacciatore

Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row. In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states. Show notes… Favorite success quote or mantra: "It's not how hard you hit; it's about how hard you get hit and how you get back up." In...

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673: Patrick Mulvaney on Ignoring People Who Tell You 673: Patrick Mulvaney on Ignoring People Who Tell You "No"

Restaurant Unstoppable with Eric Cacciatore

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention. Check out Episode 667 with Brad Cecchi as mentioned in today's episode! Show notes… Favorite success quote or mantra: The most important thing to own in a restaurant is the attitude that...

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672: Will Pacio on Preparation and Opportunity show art 672: Will Pacio on Preparation and Opportunity

Restaurant Unstoppable with Eric Cacciatore

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group. After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in...

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671: Staffan Terje on Respect Yourself and Be Prepared show art 671: Staffan Terje on Respect Yourself and Be Prepared

Restaurant Unstoppable with Eric Cacciatore

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left. In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley. Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City....

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670: Andrew Freeman on The Power of Partnerships and Community show art 670: Andrew Freeman on The Power of Partnerships and Community

Restaurant Unstoppable with Eric Cacciatore

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves...

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669: Shila Morris and Kay Salerno on Franchising and Growth Done Right show art 669: Shila Morris and Kay Salerno on Franchising and Growth Done Right

Restaurant Unstoppable with Eric Cacciatore

In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states. With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth. Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show. Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's...

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668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion show art 668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion

Restaurant Unstoppable with Eric Cacciatore

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace. Show notes… Favorite success quote or mantra: "What if you fall? What if you fly?" There is no elevator for success; you have to take the stairs." In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss: ...

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667: Brad Cecchi on Recognizing Leadership show art 667: Brad Cecchi on Recognizing Leadership

Restaurant Unstoppable with Eric Cacciatore

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years....

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666: Umberto Gibin on Consistency is Key show art 666: Umberto Gibin on Consistency is Key

Restaurant Unstoppable with Eric Cacciatore

Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco...

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In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.

Show Notes

Success Quote Mantra

  • "Serve it hot or serve it cold."

In this episode with Drew Nieporent we will discuss:

  • The importance of precision
  • Attention to detail
  • The restaurant scene in NYC in the 60’s
  • Why choose hospitality over cooking
  • Fake it ’til you make it
  • Serving food on a cruise ship
  • Respecting your staff
  • Profit sharing
  • Controlling anger as the manager
  • Thew importance of working together FOH and BOH
  • Doubting yourself
  • Maintaining culture when a head chef leaves
  • Confidence
  • Celebrity investors
  • The importance of hands-on ownership
  • The difference between chefs and restauranteurs
  • Caution
  • The fear of losing money
  • Strike while the iron is hot

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Consistency
  2. What is your biggest weakness?
    • Don't trust people
  3. What's one question you ask or thing you look for during an interview?
    • Business economics
  4. What's a current challenge? How are you dealing with it?
    • Someone as clever as myself
  5. Share one code of conduct or behavior you teach your team.
    • Keep your hands to yourself
  6. What is one uncommon standard of service you teach your staff?
    • Nothing scripted
  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?
    • Share the wealth
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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?
    • Kindness and fairness
    • Serve the best food and attract the best talent
    • Don't believe your own hype

Contact info:

Tribeca Grill

375 Greenwich St.

New York, NY 10012

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 Drew Nieporent for joining me for another awesome episode. Until next time!

 

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