loader from loading.io

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

Restaurant Unstoppable with Eric Cacciatore

Release Date: 10/07/2019

739: Isaac Toups on Taste Your Food and Work Clean show art 739: Isaac Toups on Taste Your Food and Work Clean

Restaurant Unstoppable with Eric Cacciatore

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by .   Show notes… Calls to ACTION!!! Subscribe to the  Join the...

info_outline
738: Trey Smith on Building an Unsinkable Restaurant show art 738: Trey Smith on Building an Unsinkable Restaurant

Restaurant Unstoppable with Eric Cacciatore

was created by , Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for at Restaurant August where he met and worked alongside Blake.  After some European traveling, and working in other cities, the trio reunited and was born. Check out episode as mentioned in today's episode. Check out episode as mentioned in today's episode. Show...

info_outline
737: Jennifer Weishaupt on Engineering Ideal Operations show art 737: Jennifer Weishaupt on Engineering Ideal Operations

Restaurant Unstoppable with Eric Cacciatore

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled  to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine. In addition, Jennifer has served on the Board of Directors of...

info_outline
736: Josh Kopal on Always Grateful, Never Satisfied show art 736: Josh Kopal on Always Grateful, Never Satisfied

Restaurant Unstoppable with Eric Cacciatore

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website .  To learn...

info_outline
735: Nina Compton on Positive Vibes All Around show art 735: Nina Compton on Positive Vibes All Around

Restaurant Unstoppable with Eric Cacciatore

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant . Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, was followed by . Go to as mentioned in today's episode to...

info_outline
734: Drew Delaughter on Operating Without Fear or Greed show art 734: Drew Delaughter on Operating Without Fear or Greed

Restaurant Unstoppable with Eric Cacciatore

was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! ...

info_outline
733: Ariane Daguin on Humane and Sustainable Farming show art 733: Ariane Daguin on Humane and Sustainable Farming

Restaurant Unstoppable with Eric Cacciatore

Ariane Daguin is the founder, owner and CEO of , the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer...

info_outline
732: Michael Gulotta on Employees-First Culture show art 732: Michael Gulotta on Employees-First Culture

Restaurant Unstoppable with Eric Cacciatore

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened , where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened to rave reviews and accolades. Today, Michael has scaled the operation to include and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in today's...

info_outline
731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

info_outline
731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

info_outline
 
More Episodes

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 episode (and below),  I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community!

Show notes…

Mission

To inspire, empower, and transform the restaurant industry. 

Vision

We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. 

Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. 

Core Values

  1. We are a purpose-driven organization.
    • Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness.
  2. We put service to others ahead of our own ambition.
    • We place the good of the tribe before our own personal gain.
  3. We are students of life.
    • We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning.
  4. We will frequently check the status quo, including our own.
    • Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers.
  5. We value integrity over expediency.
    • The easy road will not tempt us. We will be consistent and deliver on our promises.
  6. We understand that outer growth begins with inner growth.
    • We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better.
  7. We will make it all painfully authentic.
    • a.k.a. cool, tight, bitchin’.

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.

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.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.

 

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!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

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!