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644: Charles Clark and Grant Cooper on True Restaurant Etiquette

Restaurant Unstoppable with Eric Cacciatore

Release Date: 08/26/2019

695: Megan and Dino Santonicola on Knowledge, Organization, and Persistence show art 695: Megan and Dino Santonicola on Knowledge, Organization, and Persistence

Restaurant Unstoppable with Eric Cacciatore

Megan and Dino Santonicola are owners of located in Dallas, Texas.   They are a dynamic duo with Dino, a master of pizza, and Megan, with her 20 years of experience in the Dallas restaurant and hospitality industry.  In 2011, Dino became the executive chef and master pizzaiolo of  in Dallas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum to 9 locations from Dallas to Houston to Austin.   Megan and Dino met while working at Cane Rosso where Megan developed and...

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694: Kulsoom Klavon on The Future of Food Halls show art 694: Kulsoom Klavon on The Future of Food Halls

Restaurant Unstoppable with Eric Cacciatore

Kulsoom Klavon is the Vice President of Curation at (owned and operated by )  and today we're here to tap into her unique perspective on F&B in the food hall world. Kulsoom is responsible for selecting all the food and beverage concepts that go into 's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend. Show notes… Calls...

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693: Terry Pham on Failure is Not Trying show art 693: Terry Pham on Failure is Not Trying

Restaurant Unstoppable with Eric Cacciatore

Terry and Jennifer Pham opened the first in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas. Even the 2008 recession didn’t slow Fat Straws’ continued growth, due in part to the Pham's focus on quality control, outstanding service, community-based marketing and an emphasis on strong relationships–with customers and employees. Today, has reached a total store count of 4 locations and is looking to expand across the DFW area to bring “happiness in a cup” to even more thirsty customers. Check out ...

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692: Todd Coerver on 3 Steps to Recovering a Lost Brand show art 692: Todd Coerver on 3 Steps to Recovering a Lost Brand

Restaurant Unstoppable with Eric Cacciatore

Todd Coerver is the recently-announced CEO of the Austin, Texas, hamburger chain, . Prior to his current role, Todd served as CEO and as chief brand officer and Chief Operations Officer. And if we go back EVEN FURTHER... Before his role at , Todd spent 14 years at Whataburger where he ended his tenure as VP of marketing and innovation. Check out P. Terry's founder/owner Patrick Terry's as mentioned in today's episode! Check out as mentioned in today's episode! Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join...

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691: Patrick Terry on Taking the Leap into Business Ownership show art 691: Patrick Terry on Taking the Leap into Business Ownership

Restaurant Unstoppable with Eric Cacciatore

In 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, was born. The vision was to re-create the burger joint Patrick remembers as a child: simple, with a focus on quality and great customer service. 15 years later has scaled to 16 locations in and around Austin, TX with plans to expand into Houston and San Antonio within the next year.

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690: Chris Schultz on Bringing Solutions Instead of Problems show art 690: Chris Schultz on Bringing Solutions Instead of Problems

Restaurant Unstoppable with Eric Cacciatore

This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting. A few months later I hosted Chris on Restaurant Unstoppable, ! Hands down, one of my best interviews out of 691 total episodes. It was so good, I re-published it last week. In that episode, we discuss how Chris helped scale from 200 to 20,000 locations. Then we discussed how Chris helped launch and Scale  from its first single unit to 400 locations. When we last left Chris, his focus was on bringing MOD international. That was 3 years ago. Today, and...

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689: Chris Schultz ARCHIVED-Scaling Culture show art 689: Chris Schultz ARCHIVED-Scaling Culture

Restaurant Unstoppable with Eric Cacciatore

This is a REPEAT EPISODE!! One thing I'd like to do going into the future is to build on my pre-existing relationships. Who were some of our best guests? Where are they now? Let's get them back on the show and continue learning. Chris Schultz is absolutely one of those standout guests. Today, I'm bringing to you his original interview so you can get caught up because on Thursday we're bringing him back! Here is a link to the original: At the time of this interview, Chris Schultz had spent 15 years with the Starbucks Management and Leadership team before joining , aka the MOD Squad in 2009....

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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: . 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  Join the private  Join the email list!...

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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

What if there was a way to help us find the food we’re craving, in a no-bullshit, dead-simple, dependable manner recommended by people we actually trust? According to Steve Raggiani and Joe Scalo, there is a better way and it's called the . Show notes… Favorite success quote or mantra: "It's about the food." In today's episode with Steve Raggiani and Joe Scalo we will discuss: How deep and useful are the recommendations on 8it app? The obnoxious "old way" of finding a good place to eat in a city strictly about the food; the app specifically suggests restaurants based on food The online...

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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 was born. Today Dave owns a website and business called 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.  Show notes… Calls to ACTION!!! ...

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Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit.

Show notes…

Favorite success quote or mantra:

  • Grant: "Everything is derived from passion."
  • Charles: "Do what you want to do the best you can do it in your own style."

In this episode with Charles Clark and Grant Cooper we will discuss:

  • Passion and what it means to YOU
  • Atypical ways to interview potential employees
  • Motivation
  • Recognizing value
  • Partnerships
  • Mentors
  • The overtime loss of restaurant etiquette
  • Never say "no"
  • Growing up in Europe and what other cultures can teach us
  • Treat everyone like a VIP
  • Get everything in writing

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.

 

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?
    • Grant: dedication commitment passion attitude
    • Charles: 100% ready
  2. What is your biggest weakness?
    • Grant: Too compasionate with staff
    • Charles: not taking the time to train as well as we should
  3. What's one question you ask or thing you look for during an interview?
    • Personality and willingness to work
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Grant: Knowledge of what you're selling, confidence
    • Charles: Knowing the customer's needs and fundamentals
  6. What's one book we must read to become a better person or restaurant owner?
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Take care of the customer, too politically correct
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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?
    • Good bottle of wine
    • Be in your restaurants
    • Leave behind a trail of good people who have worked for you

Contact info:

Clark Cooper Concepts website

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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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 Charles Clark and Grant Cooper for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!