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

Restaurant Unstoppable with Eric Cacciatore

Release Date: 11/21/2019

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...

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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...

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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...

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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...

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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!!! ...

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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...

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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...

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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....

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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....

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730: Dennis Bagneris Giving People the Space to Grow show art 730: Dennis Bagneris Giving People the Space to Grow

Restaurant Unstoppable with Eric Cacciatore

In 2008, Janet Davas founded . Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to...

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More Episodes

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 episode!

Shila is Episode 303 with Shila Morris as mentioned in today's episode!

Today, I'm reconnecting with Shila and sister, Kay to discuss their recent growth and how the franchise industry is different than the independent and what that transition has looked like.

Show notes…

Favorite success quote or mantra:

  • "Consistency compounds."

In today's episode with Shila Morris and Kay Salerno we will discuss:

  • Consistency
  • Keep showing up
  • Growth and expansion
  • What we learn from franchises
  • Community and soul in franchises
  • Everything you need to know to franchise
  • Capital (time AND money)
  • Take time to evaluate your past decisions
  • Multiple angles for location assessment

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.

 

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.

 

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.

 

Contact info:

The Squeeze In franchising website

Instagram: @kayandshi

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 Shila Morris and Kay Salerno 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!