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647: Ben Poremba on Transforming Communities One Block at a Time

Restaurant Unstoppable with Eric Cacciatore

Release Date: 09/05/2019

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: Bernie’s Burger Bus. 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 Restaurant Unstoppable YouTube...

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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 8it app. 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...

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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 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. ...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is  Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm.

Show notes…

Favorite success quote or mantra:

  • “Food of love for the love of food.”

In this episode with Ben Poremba we will discuss:

  • Show Notes
  • Think of every customer as family
  • Restaurant as a social hub
  • Learning from your parents
  • Not following conventional restaurant rules
  • The history of food
  • The philosophy of food
  • Failures
  • Catering
  • Networking
  • Living and being intentional
  • Finesse in the industry
  • Long-term gain vs. short-term gain
  • Political motives in building a restaurant
  • Strong community roots and growth
  • Finding the balance between caring enough without losing sight of “it’s just food”
  • The importance of an identity
  • Remove yourself from the restaurant

Today's sponsor:

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia 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

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Words
  2. What is your biggest weakness?
    • Words
  3. What's one question you ask or thing you look for during an interview?
    • What do you want to do or be?
  4. What's a current challenge? How are you dealing with it?
    • Having to physically be back in the kitchen.
  5. Share one code of conduct or behavior you teach your team.
    • Do things with intention.
  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?
    • Authentic community outreach.
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Human Resources!
  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?
    • Commitment to people and NOT processes
    • Stay committed to a place
    • Creativity

Contact info:

Email: ben@bengelina.com

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 Poremba 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!