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

Restaurant Unstoppable with Eric Cacciatore

Release Date: 11/04/2019

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

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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

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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

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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

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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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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 discuss:

  • Scientific approach to restaurant operations
  • Patricio's finance background
  • Market-maker financing
  • Systems
  • Taking your time becoming the full-time restauranteur
  • Online tools available to all cooks
  • Science behind food
  • Taking gambles and being OK with failure
  • Pop ups
  • High standards
  • Listening to your guests
  • The battle of pleasing everyone
  • The best POS
  • Humility

Today's sponsor:

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "I like people"
  2. What is your biggest weakness?
    • "I like people"
  3. What's one question you ask or thing you look for during an interview?
    • "Do you like people?"
  4. What's a current challenge? How are you dealing with it?
    • Growth. Sometimes too busy.
  5. Share one code of conduct or behavior you teach your team.
    • "We can't please them all but we will try."
  6. What is one uncommon standard of service you teach your staff?
    • "Please them all."
  7. What's one book we must read to become a better person or restaurant owner?
    1. The Subtle Art of Not Giving a Fuck by Mark Manson
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Accounting
  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?
    • Be nice to people
    • Be nice to people
    • Treat them all the same

Contact info:

Email: patricio@nixta.co

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 Patricio Wise 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!