659: Matt Selby on Kindness is Everything
Restaurant Unstoppable with Eric Cacciatore
Release Date: 10/17/2019
775: Brian Bogert on Contentment and Stress and Franchising
Restaurant Unstoppable with Eric Cacciatore
Brian Bogert is a co-founder of Oklahoma City restaurant group (, , & ). Born and raised in Oklahoma City, he graduated from Heritage Hall High School. Brian was and continues to be a formidable tennis player, winning the state championship two years in a row. He graduated from Southern Methodist University in Dallas, TX with degrees in Finance and Marketing. When he’s not cheering on the OKC Thunder and Roger Federer, Brian is coaching high school tennis athletes at his high school alma mater. Show notes… Calls to ACTION!!! Join ! Subscribe to the Join the private ...
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774: Bruce Irving on Marketing in the "New Normal"
Restaurant Unstoppable with Eric Cacciatore
Bruce Irving is the host of and . He is here with us today to discuss marketing and how it has changed in the past year. Check out previous episodes featuring Bruce Irving, including Show notes… Calls to ACTION!!! Join the and get your first 30-days son me! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Everything is figure-out-able." In today's workshop with Bruce Irving we will discuss: Your online communication has been increasing and will continue to increase Privacy...
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773: Chad Grubbs on Creating Unique Experiences
Restaurant Unstoppable with Eric Cacciatore
is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors. Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures. Check out as mentioned in today's episode. Check out as mentioned in...
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772: Mike Bausch on Ultimate and Efficient Communication
Restaurant Unstoppable with Eric Cacciatore
Mike Bausch is an industry leader whose restaurant, , is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of . Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) ...
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771: Coffee with Eric and Friends-- Profit First and Partnership Agreements
Restaurant Unstoppable with Eric Cacciatore
Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around . Frankly, the conversation around Profit First was another reason why I...
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770: Will Myska on Winning Amongst Ourselves
Restaurant Unstoppable with Eric Cacciatore
At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to in Dover, NH. Next, he worked at Portsmouth’s popular before joining where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened in Kitty, ME, with restaurateur Jay McSharry. Check out as mentioned in today's episode. Check out as...
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769: Kyle Inserra on Real Estate, Scaling, Partners, and Equity.
Restaurant Unstoppable with Eric Cacciatore
Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as and he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants and, where he was eventually forced out by his partners. Today he's the Co-Founder of and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the , where...
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768: Automating your Accounts Payable with Plate IQ's Greg Alpatov
Restaurant Unstoppable with Eric Cacciatore
Today's guest, Greg Alpatov, is the Direct of Sales for , an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of and how they've evolved into the organization they currently are. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or...
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767: Jamie Giovinazzo on Eating and Living Clean, Bro!
Restaurant Unstoppable with Eric Cacciatore
Jamie Giovinazzo is the founder of , a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 has tens of thousands of customers across 11 states. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "A man can fail many times, but he is not a failure until, he...
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766: Lee Frank on Be Yourself. Do You.
Restaurant Unstoppable with Eric Cacciatore
Get your 30-day Trial to Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he was invited to cook at...
info_outlineOriginating 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 as a line cook. He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals.
Show notes…
Favorite success quote or mantra:
- "Kindness is everything."
In this episode with Matt Selby well will discuss:
- Leadership skills
- Passion
- Bring up your team
- Give value
- Thew difference between customers and guests
- the difference between commanding and demanding respect
- What will get you through the hardships of the industry
- Inherent leadership
- Engage with people always
- The pros and cons of consulting
- Speak up for yourself while giving leeway to others
- Best inventory practices
- Reducing waste in the kitchen
- Marijuana in the industry
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.
Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Kindness
- What is your biggest weakness?
- Kindness to a fault
- What's one question you ask or thing you look for during an interview?
- Motivation
- What's a current challenge? How are you dealing with it?
- Getting out of bed
- Share one code of conduct or behavior you teach your team.
- Professionalism/directness
- What is one uncommon standard of service you teach your staff?
- Pay attention, be proactive
- What's one book we must read to become a better person or restaurant owner?
- A Tree Grows in Brooklyn by Betty Smith
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Pay attention
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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?
- Giving back
- Being kind
- Working hard
Contact info:
West of Surrender website (current client)
Email: selbymatt5@gmail.com
Get in touch: 720-387-5311
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 Matt Selby for joining me for another awesome episode. Until next time!