loader from loading.io

631: Julian Medina on Living the American Dream

Restaurant Unstoppable with Eric Cacciatore

Release Date: 07/11/2019

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. ...

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

info_outline
684: Michael Peticolas on Be Better not Bigger show art 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...

info_outline
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...

info_outline
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...

info_outline
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...

info_outline
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...

info_outline
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...

info_outline
678: Stacey Poon-Kinney on Volume Hides Everything show art 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...

info_outline
677:  Anisha Blodgett on Reinventing Pizza show art 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...

info_outline
 
More Episodes

Raised in Mexico City, Julian Medina's inspiration was his father’s and grandfather’s authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian’s leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS.

Show Notes

Success Quote or Mantra:

  • "Stay humble, work hard, and run."

In this episode with Julian Medina we will discuss:

  • Growing up in Mexico City
  • Discovering a love of cooking
  • Learning how to drink tequila
  • Stay appealing to tourists who don’t know anything about your concept
  • Owning and managing A TON of restaurants in NYC
  • Transitioning from full-service to fast-casual
  • Work-life balance
  • The American dream and what it means to someone living it
  • Racism in the industry