632: Nick Marsh on Partnerships as the Model for the Future
Restaurant Unstoppable with Eric Cacciatore
Release Date: 07/15/2019
1235: Dan Weinberger, Founder of Weinberger’s Deli
Restaurant Unstoppable with Eric Cacciatore
Dan Weinberger is the Founder of located in Grapevine, Texas. Dan's parents opened and operated 5 deli's in Chicago from 1952 until 2000. Dan worked in his parent's stores growing up and eventually went to culinary school and opened his own deli, Weinberger's Deli, in 2002 in Grapevine, TX. Weinberger's Deli is still going strong today with plans to expand the current location's footprint. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni is an all-in-one financial solution for...
info_outline
1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar
Restaurant Unstoppable with Eric Cacciatore
Addie and Dustin Teague are the owners of located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to Houston. In 2011, Addie opened Relish as a market and hired Dustin as her chef. The market version of Relish closed in 2015 and was reopened in 2016 as Relish Restaurant and Bar. In 2024, the second location opened. Join RULibrary: Join RULive: Set Up...
info_outline
1233: David Denis, Chef/Owner of Bistro Mistral
Restaurant Unstoppable with Eric Cacciatore
Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on...
info_outline
1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics
Restaurant Unstoppable with Eric Cacciatore
Brian Reece and Steve Crowley are the co-founders of . Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for franchising. Brian and Steve are hosting a live on December 9th, 2025. Go to to get a link to join that conversation! Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share,...
info_outline
1231: Dan Carr, CEO and Co-Owner of Visconti’s Hospitality Group
Restaurant Unstoppable with Eric Cacciatore
Dan Carr is the Co-Owner of . The original Visconti’s was opened in 1985 in Wenatchee, WA. Dan moved to Wenatchee from the midwest in 1991 and started working in Visconti’s in 1993 after meeting the President and Owner, Candy Mecham. Dan and candy then opened a second Visconti’s in Leavenworth, WA and since then they have opened 6 concepts across 9 locations in Washington. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional...
info_outline
1230: What you need to know about L.T.O.’s with Anna Neave
Restaurant Unstoppable with Eric Cacciatore
This is a LIVE event all about Limited Time Offers (L.T.O.'s) and how to best utilize them in your business, as presented by Anna Neave. Anna is the owner of and in Austin, Texas! Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE...
info_outline
1229: Hannah Selinger, Author of Cellar Rat: My Life in the Restaurant Underbelly
Restaurant Unstoppable with Eric Cacciatore
is a James Beard-nominated lifestyle writer and journalist based in Massachusetts. Hannah attended the French Culinary Institute and started working in the restaurants around 2002 in NYC. She worked for some very big names, such as David Chang. In addition to promoting her new book, a memoir titled , she is also promoting restaurant workers' rights in the modern age. Hannah asked that you use to purchase her book. Come hang with Hannah and me on 10/20/25 at 11 AM EST: https://zoom.us/j/6508205412 Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: ...
info_outline
1228: 7 Phases of Menu Engineering with Sean Willard
Restaurant Unstoppable with Eric Cacciatore
Sean Willard has two decades of hospitality experience. He started in the business in his teens in a steakhouse and quickly moved through nearly all positions (FOH and BOH) until he landed at menu engineering. He then attended Cornell University's School of hotel Administration where he was taught by Stephani Robson (past guest many times over!). You can find Sean these days at https://www.menuengineers.com/ Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or...
info_outline
1227: Jason E. Brooks, Keynote Speaker, Author, and Profitability Coach
Restaurant Unstoppable with Eric Cacciatore
is many things, including: keynote speaker, author, profitability coach, and podcast host. In the past, Jason has worked for so many impressive companies in the hospitality industry. Some of his roles include: Managing Partner at Ruby Tuesday, Director of Operations at LIME Fresh Mexican Grill, Franchise Business Consultant at Moe’s Southwest Grill, Franchise Operations Coach at The Wendy’s Company, and Strategic Leadership Facilitator at Runza Restaurants, among many others. Currently he is the Founder of Coach Up and Founder & Creator of CoachNext.AI. He is based in Charlotte,...
info_outline
1226: Three Elements that Define Excellence with Rudy Miick, Part 3
Restaurant Unstoppable with Eric Cacciatore
Rudy’s an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension’s Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence....
info_outlineGraduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco.
Show Notes
Success Quote or Mantra
- "if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going.
In this episode with Nick Marsh we will discuss:
- Applying ancient history to current problems
- Consulting
- Creativity
- Communication
- Global inspiration
- Making mistakes
- Owners being present every day
- Partnerships
- The IMMENSE importance of partnerships
- There is no ONE right answer
- Clear-cut branding
- Building restaurants too fast
- The importance of making decisions that reflect your vision
- The history of Chopt prior to Nick’s involvement
- Why Chopt attracted Nick to the brand
- How to and when to know to scale
- The positives of waiting 20 years before you scale
- Creativity is key
- Smooth and swift execution
- Lose the ego and listen
Today's sponsor:
Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable.
CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable
EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Tell the truth
- What is your biggest weakness?
- "Slow no"
- What's one question you ask or thing you look for during an interview?
- Tell me specifically your organization strategy
- What's a current challenge? How are you dealing with it?
- Restaurant over-saturation is urban and coastal regions
- Share one code of conduct or behavior you teach your team.
- Assume positive intent
- What is one uncommon standard of service you teach your staff?
- Customization
- What's one book we must read to become a better person or restaurant owner?
- East of Eden by John Steinbeck
GET THIS BOOK FOR FREE AT AUDIBLE.COM
- East of Eden by John Steinbeck
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Think about real estate strategy
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- Custom BOH systems currently in development
- 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 let hard work be the only thing between you and your goals
- Smart is good but too smart becomes a liability
- Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough
Contact info:
Email: support@choptsalad.com
Social: @choptsalad
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 Nick Marsh for joining me for another awesome episode. Until next time!