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645: Ben Berg on Assuming Nothing While Anticipating Everything

Restaurant Unstoppable with Eric Cacciatore

Release Date: 08/29/2019

Corona Chronicle #35: Short, mid, and long-term strategies- Dean Small- Newport, CA show art Corona Chronicle #35: Short, mid, and long-term strategies- Dean Small- Newport, CA

Restaurant Unstoppable with Eric Cacciatore

Learn more about Dean Small . Key Takeaways You must be positive and, dare we say, excited about the future You must have three strategies: short-, mid-, and long-term Short-term: convenience, restaurant-quality food via pickup, easy and safe as possible for the consumer, delivery plays a big role as well, keep your website up-to-date, Mid-term: reduce your menu, provide what people need, go towards groceries if you can Long-term: Q1 of 2021 is the light at the end of the tunnel; plan for that Resources mentioned in this Chronicle: None

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Corona Chronicle #34: What you do for your community now will come back ten-fold- Peter Austen- Gloucestershire, UK show art Corona Chronicle #34: What you do for your community now will come back ten-fold- Peter Austen- Gloucestershire, UK

Restaurant Unstoppable with Eric Cacciatore

Learn more about Peter Austen . Key Takeaways People are cute g out what they don’t need to do; that includes bars/pubs You have to adapt to lean operations Sell everything you have to your community What you do for your community will come back ten fold Do not forget those who do favors for you now (banks, landlords, etc.) Whether you stay in business is UP TO YOU

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Corona Chronicle #33: Stay positive and get creative- Elizabeth Blau- Las Vegas, NV show art Corona Chronicle #33: Stay positive and get creative- Elizabeth Blau- Las Vegas, NV

Restaurant Unstoppable with Eric Cacciatore

Learn more about Elizabeth Blau . Key Takeaways Family meal best practices Employ waitstaff for deliveries Family style meals are economical Focus on what makes people comfortable Positive outlook is key Resources mentioned in this Chronicle: - four resources and update 

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707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness show art 707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness

Restaurant Unstoppable with Eric Cacciatore

Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of . Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly.  Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down...

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Corona Chronicle #32: Three critical ways to cope and thrive right now- Katie Frank- Ann Arbor, MI show art Corona Chronicle #32: Three critical ways to cope and thrive right now- Katie Frank- Ann Arbor, MI

Restaurant Unstoppable with Eric Cacciatore

  [Audio coming soon] Learn more about Katie Frank . Key Takeaways Why hope is so important Be of service to your community Someone depends on you so be positive for yourself and everyone who you impact Hope for a more desirable future; it's UP TO YOU Have a vision for your future We need to rally, we can't do it alone Make a list of the negatives first and avoid them Figure out what success looks like in this situation A vision for you and your staff How to take phone orders quickly and efficiently Read back the order Pre-check and re-check and confirm upon delivery Accuracy,...

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Corona Chronicle #31: This is your chance to plan for your future- David Denney- Dallas, TX show art Corona Chronicle #31: This is your chance to plan for your future- David Denney- Dallas, TX

Restaurant Unstoppable with Eric Cacciatore

  Learn more about David Denny . Key Takeaways Most landlords are being helpful--talk to yours NOW For the relief bill states, you hire the same number of employees, not necessarily the SAME employees The reasons why insurance doesn't cover COVID-19 Some restaurants have created non-profits to feed first-responders Feeding those in need gives you goodwill which will last and keep you alive when this is over This is your chance to plan for the future now that CARES has passed Resources mentioned in this Chronicle:  

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706: Dean Small on 8 Ways to be More Profitable show art 706: Dean Small on 8 Ways to be More Profitable

Restaurant Unstoppable with Eric Cacciatore

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World. In 1985, Dean became Director of Culinary Development and Purchasing Manager at , which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million. In 1988, Dean founded to provide innovation and efficiency strategies to restaurants and food manufacturers. Since then, Synergy has been a food, beverage, and operations resource to over 225 national restaurant chains and independent operators. Check out as mentioned in today's...

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Corona Chronicle #30: Stay relevant on social media even though you are closed- Bruce Irving- Boston, MA show art Corona Chronicle #30: Stay relevant on social media even though you are closed- Bruce Irving- Boston, MA

Restaurant Unstoppable with Eric Cacciatore

Learn more about Bruce Irving . Key Takeaways Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful Use social media to demonstrate that you are being safe with handling food to reassure them if you close you MUST stay relevant on social media If you are closed create a consistent online presence and talk to your customer base Go live and teach your customers how to cook Engage with your community online Plan your reopen now Resources mentioned in this Chronicle: Check out Bruce's online  Email Bruce:...

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Corona Chronicle #29: Run a marathon for your team…LITERALLY- Matt Louis- Portsmouth, NH show art Corona Chronicle #29: Run a marathon for your team…LITERALLY- Matt Louis- Portsmouth, NH

Restaurant Unstoppable with Eric Cacciatore

Learn more about Matt Louis . Key Takeaways If it's impossible for your restaurant to safely and efficiently turn to take and delivery, don't do it; close. Don't play games with public health; take this seriously If you  feel uncomfortable operating amid COVID-19 concerns then don't do it Don't go forward with takeout/delivery unless you have solid plan; don't wing it Your staff could be in the most-at-risk demographic Matt is running a marathon on his treadmill as a fundraiser for his staff so…GET CREATIVE! Once again: Plan for WORST-CASE scenario Resources mentioned in this...

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705: Krimsey Ramsey on Be Authentic in Life and in Business show art 705: Krimsey Ramsey on Be Authentic in Life and in Business

Restaurant Unstoppable with Eric Cacciatore

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 in North Hollywood, CA: The World's First 100% Vegan Cajun Restaurant, was born! Today, they'er about to go into their second location with their mission is to spread "Good Voodoo" for themselves, our Earth, and all our planet's inhabitants. Check out as mentioned in...

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Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown.

Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time.

In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar.

Show notes…

Favorite success quote or mantra:

  • "Don't fuck it up."

In this episode with Ben Berg we will discuss:

  • The "people" business
  • Touching each table
  • emotional intelligence
  • The importance of the numbers
  • The benefits of new restaurant technology
  • The love of making people happy with hospitality
  • Learning form the best early in your career
  • Choosing a market before choosing a location
  • Quick scaling
  • Networking
  • Execution

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?
    • Urgency
  2. What is your biggest weakness?
    • Delegating
  3. What's one question you ask or thing you look for during an interview?
    • "Are you caring?" Empathy.
  4. What's a current challenge? How are you dealing with it?
    • Seeing the future
  5. Share one code of conduct or behavior you teach your team.
    • Put yourself second
  6. What is one uncommon standard of service you teach your staff?
    • Empower our managers to make big decisions
  7. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Relax
  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?
    • Be truthful
    • Be there, be responsible
    • Don't take everything too seriously

Contact info:

Berg Hospitality Jobs 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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Huge thanks to Ben Berg for joining me for another awesome episode. Until next time!

 

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