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632: Nick Marsh on Partnerships as the Model for the Future

Restaurant Unstoppable with Eric Cacciatore

Release Date: 07/15/2019

719: Vaughan Dugan on Leading With Confidence and Integrity show art 719: Vaughan Dugan on Leading With Confidence and Integrity

Restaurant Unstoppable with Eric Cacciatore

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they...

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Restaurant Unstoppable with Eric Cacciatore

Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show. Kristina came on my radar by way of Anna...

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717: Mark Estee on Vertical Integration and Social Capital show art 717: Mark Estee on Vertical Integration and Social Capital

Restaurant Unstoppable with Eric Cacciatore

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns  in downtown Reno,  in downtown Carson City,  inside the Nevada Museum of Art, the historic , and the recently opened  in Carson City. He’s also the managing partner at . Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal. Show notes… Calls to ACTION!!! ...

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716: Danielle Rosse on Live and Die by Your Budget show art 716: Danielle Rosse on Live and Die by Your Budget

Restaurant Unstoppable with Eric Cacciatore

Danielle Rosse was just 22 and recently widowed when she first opened in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience. In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013. a guided online Bootcamp dedicated to helping restaurants rebuilding their  business. Check out about menu engineering as mentioned...

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715: Joe Fontana on How to Squash Gossip in Your Business  show art 715: Joe Fontana on How to Squash Gossip in Your Business

Restaurant Unstoppable with Eric Cacciatore

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for . Check out previous as mentioned in today's episode! Check out as mentioned in today's episode! Check out as mentioned in today's episode! Check out as mentioned...

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Restaurant Unstoppable with Eric Cacciatore

Eric Bernheim is a partner at law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country.   With over a decade of experience, Eric’s solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the...

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713: Monte Silva on Applying the Right Pressure on Your Team show art 713: Monte Silva on Applying the Right Pressure on Your Team

Restaurant Unstoppable with Eric Cacciatore

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, , , , Bound'ry, Watermark, , and . He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at and Premiere Liquors, as well as for restaurant groups. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in...

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712: Jenny Blake on The 4 Stages of The Pivot show art 712: Jenny Blake on The 4 Stages of The Pivot

Restaurant Unstoppable with Eric Cacciatore

Jenny Blake () is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what’s next through scalable Pivot programs. She is an international keynote speaker, and the author of , Jenny also hosts the popular , which CNBC listed among , and Entrepreneur selected as one of the .   Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What you can plan is too small...

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711: Denyelle Bruno on Social Psychology and Hospitality show art 711: Denyelle Bruno on Social Psychology and Hospitality

Restaurant Unstoppable with Eric Cacciatore

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at , before being recruited by to be a part of their retail team. Other career highlights include 2 years as VP of Retail with , 6 years with as VP of Retail Marketing, and Operation, and 3 years as President for . Today, and for the past 2.5 years, Denyelle has served as CEO. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!!...

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Chronicle #45: Typsy online COVID-19 service is free until September 30, 2020- Jonathan Plowright- Melbourne, AU show art Chronicle #45: Typsy online COVID-19 service is free until September 30, 2020- Jonathan Plowright- Melbourne, AU

Restaurant Unstoppable with Eric Cacciatore

  Learn more about Jonathan Plowright . Key Takeaways Typsy is an online training platform for restaurants with videos and courses on training staff Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service Typsy has over 700 training videos on their site and always adding more Much emphasis on how to re-open rather than how to adjust to COVID-19 now You can upload your own training videos on Typsy if you have a unique situation to share with the community You can sign up as a business to give access to your team or as an individual ...

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More Episodes

Graduate 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.

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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:

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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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Tell the truth
  2. What is your biggest weakness?
    • "Slow no"
  3. What's one question you ask or thing you look for during an interview?
    • Tell me specifically your organization strategy
  4. What's a current challenge? How are you dealing with it?
    • Restaurant over-saturation is urban and coastal regions
  5. Share one code of conduct or behavior you teach your team.
    • Assume positive intent
  6. What is one uncommon standard of service you teach your staff?
    • Customization
  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?
    • Think about real estate strategy
  9. 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
  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?
    • 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!

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Huge thanks to Nick Marsh for joining me for another awesome episode. Until next time!

 

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