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648: Scott Roberts on Persistence and Hard Work

Restaurant Unstoppable with Eric Cacciatore

Release Date: 09/09/2019

659: Matt Selby on Kindness is Everything show art 659: Matt Selby on Kindness is Everything

Restaurant Unstoppable with Eric Cacciatore

Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept. Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving...

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658: Lachlan Mackinnon-Patterson on Listening More and Talk Less show art 658: Lachlan Mackinnon-Patterson on Listening More and Talk Less

Restaurant Unstoppable with Eric Cacciatore

As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999. He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey. Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched...

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657: Eric Skokan on Embracing Failure show art 657: Eric Skokan on Embracing Failure

Restaurant Unstoppable with Eric Cacciatore

Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In  2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012  the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm.   Show notes… Favorite success quote or...

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656: Eric Cacciatore Getting Personal on The Past, Present, & Future show art 656: Eric Cacciatore Getting Personal on The Past, Present, & Future

Restaurant Unstoppable with Eric Cacciatore

In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look. Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time. In this...

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655: Robert Thompson on Recovering from Failure show art 655: Robert Thompson on Recovering from Failure

Restaurant Unstoppable with Eric Cacciatore

Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience. In 2012 Punch Bowl Social,  a multifaceted, surprisingly intimate, social gaming, and dining space was born.  As of today, Punch Bowl Social consists of 19 locations with...

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654: Jessica, Jill, & Jennifer Emich on Creating Community show art 654: Jessica, Jill, & Jennifer Emich on Creating Community

Restaurant Unstoppable with Eric Cacciatore

Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in...

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653: Rudy Miick on How to Embrace Artificial Intelligence  show art 653: Rudy Miick on How to Embrace Artificial Intelligence

Restaurant Unstoppable with Eric Cacciatore

As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it.  Show notes… Favorite success quote or mantra: "Work with a sense of purpose. Be well"  In today's episode with Rudy Miick, we discuss:  Living with...

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652: Steve Redzikowski on Learning from the Best show art 652: Steve Redzikowski on Learning from the Best

Restaurant Unstoppable with Eric Cacciatore

Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO. He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef. In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015...

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651: Tanya Sanchez on Leading By Example show art 651: Tanya Sanchez on Leading By Example

Restaurant Unstoppable with Eric Cacciatore

Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings. Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started. It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle...

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650: Damien Watel on Partnerships and Humility show art 650: Damien Watel on Partnerships and Humility

Restaurant Unstoppable with Eric Cacciatore

French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09,  is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel.  In addition, The Watels own and operate Bite in Southtown.   Show notes… Favorite success quote or mantra: "It's not about...

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More Episodes

The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts.

In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America.

Show notes…

Favorite success quote or mantra:

"If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can."

In this episode with Scott Roberts we will discuss:

  • Operating a 100-year-old restaurant
  • Modernizing an old business
  • Cash-only operation
  • Inheriting a business from parents
  • Consistency
  • Quality control
  • Systems, processes, and procedures
  • Passing on a legacy to new generations
  • The meaning of Texas BBQ to a community

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?
    • Caring about people; customers and employees
  2. What is your biggest weakness?
    • An unpaved parking lot
  3. What's one question you ask or thing you look for during an interview?
    • Desire
  4. What's a current challenge? How are you dealing with it?
    • Finding people with desire
  5. Share one code of conduct or behavior you teach your team.
    • Pick up trash when you see it; translates into quality everywhere else
  6. What is one uncommon standard of service you teach your staff?
    • Smile and be respectful
  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?
    • Care
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
  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?
    • Family legacy passed on to my daughter
    • The look of the space
    • The feel, the experience

Contact info:

Salt Lick website contact page

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 Scott Roberts 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!