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651: Tanya Sanchez on Leading By Example

Restaurant Unstoppable with Eric Cacciatore

Release Date: 09/19/2019

673: Patrick Mulvaney on Ignoring People Who Tell You 673: Patrick Mulvaney on Ignoring People Who Tell You "No"

Restaurant Unstoppable with Eric Cacciatore

Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention. Check out Episode 667 with Brad Cecchi as mentioned in today's episode! Show notes… Favorite success quote or mantra: The most important thing to own in a restaurant is the attitude that...

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672: Will Pacio on Preparation and Opportunity show art 672: Will Pacio on Preparation and Opportunity

Restaurant Unstoppable with Eric Cacciatore

After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following NYC he would come back to California to cook at The French Laundry in Yountville. Eventually, Thomas Keller saw Will's talent for tech and asked him to run all of IT for the Thomas Keller Restaurant Group. After learning from the best, Will pursued his dream and opened his own chain of fast-casual restaurants as founder and CEO of Spice Kit restaurants in 2007 which scaled to multiple locations in...

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671: Staffan Terje on Respect Yourself and Be Prepared show art 671: Staffan Terje on Respect Yourself and Be Prepared

Restaurant Unstoppable with Eric Cacciatore

Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left. In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley. Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City....

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670: Andrew Freeman on The Power of Partnerships and Community show art 670: Andrew Freeman on The Power of Partnerships and Community

Restaurant Unstoppable with Eric Cacciatore

New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World,  the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves...

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669: Shila Morris and Kay Salerno on Franchising and Growth Done Right show art 669: Shila Morris and Kay Salerno on Franchising and Growth Done Right

Restaurant Unstoppable with Eric Cacciatore

In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states. With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth. Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show. Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's...

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668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion show art 668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion

Restaurant Unstoppable with Eric Cacciatore

The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace. Show notes… Favorite success quote or mantra: "What if you fall? What if you fly?" There is no elevator for success; you have to take the stairs." In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss: ...

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667: Brad Cecchi on Recognizing Leadership show art 667: Brad Cecchi on Recognizing Leadership

Restaurant Unstoppable with Eric Cacciatore

Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years....

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666: Umberto Gibin on Consistency is Key show art 666: Umberto Gibin on Consistency is Key

Restaurant Unstoppable with Eric Cacciatore

Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco...

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665: Kai Umezawa on Zenreach and Building the Future with Wifi Marketing show art 665: Kai Umezawa on Zenreach and Building the Future with Wifi Marketing

Restaurant Unstoppable with Eric Cacciatore

University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in addition to being a co-founder, Umezawa serves as Head of Product for Zenreach. Our focus: the current state and future of wifi marking.  Show notes… Favorite success quote or mantra: "The future is not something that happens by accident; the future is built." In today's episode with Kai Umezawa we will discuss: Taking advice Bypassing the standard school system What Kai learned from working at...

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664: Patricio Wise on Paramount Systems, Processes, and Procedures show art 664: Patricio Wise on Paramount Systems, Processes, and Procedures

Restaurant Unstoppable with Eric Cacciatore

Chef Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since. Show notes… Favorite success quote or mantra: "There is no substitute for hard work." In today's episode with Patricio Wise we will...

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More Episodes

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 after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene.

Show notes…

Favorite success quote or mantra:

  • "If you settle for good you will never have the courage or the motivation to be great."

In this episode with Tanya Sanchez we will discuss:

  • Parents as mentors
  • Show guests you care
  • Treat your team as well (or better) than your guests
  • Lead by example
  • Major differences between corporate and independent
  • Importance of systems vs. heart
  • Don't be afraid to take advice from your team
  • The IMMENSE importance of lawyers
  • Partnerships
  • Labor and overtime management
  • Budgeting
  • POS systems and the best ones to utilize and why
  • Inventory time management

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?
    • Constant desire to learn and to get better.
  2. What is your biggest weakness?
    • Take on too much and try to do too many things at once; prioritize.
  3. What's one question you ask or thing you look for during an interview?
    • The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item.
  4. What's a current challenge? How are you dealing with it?
    • Labor
  5. Share one code of conduct or behavior you teach your team.
    • Do whatever you can to blow the guest's mind
  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?
    • Appreciate your team and tell them so.
  8. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    1. Toast
    2. Open Table
    3. 7 shifts
    4. Foodager
    5. Tablee
  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?
    • Your actions matter
    • Keep getting better, don't be complacent
    • Let the people that you love know that you love them

Contact info:

Brixens website

Email: tanya@brixens.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 Tanya Sanchez 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!