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653: Rudy Miick on How to Embrace Artificial Intelligence

Restaurant Unstoppable with Eric Cacciatore

Release Date: 09/26/2019

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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678: Stacey Poon-Kinney on Volume Hides Everything show art 678: Stacey Poon-Kinney on Volume Hides Everything

Restaurant Unstoppable with Eric Cacciatore

As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history. Check out Episode 641 with Greg Scheinman as mentioned in...

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677:  Anisha Blodgett on Reinventing Pizza show art 677: Anisha Blodgett on Reinventing Pizza

Restaurant Unstoppable with Eric Cacciatore

After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born.   Show notes… Favorite success quote or mantra: "Live intentionally." In...

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676: Dan Sobek on Exceeding Expectations show art 676: Dan Sobek on Exceeding Expectations

Restaurant Unstoppable with Eric Cacciatore

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse. Show notes… Favorite success quote or mantra: "Always do the right thing...

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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 purpose
  • What AI (artificial intelligence) is
  • Why we need to accept it. 
  • 3 reason why people work
  • Why "inspired" workforce is what you want to create.
  • How profit-sharing and open-book management feed into an inspired workforce. 
  • How to create an inspired workforce
  • What "defined excellence" looks 
 

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.

 

Contact info:

Miick.com

Rudy@Miick.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 Rudy Miick 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!