loader from loading.io

681: Nathan Ares on The Realness of Food and Labor Costs

Restaurant Unstoppable with Eric Cacciatore

Release Date: 01/02/2020

749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen show art 749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen

Restaurant Unstoppable with Eric Cacciatore

Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept . A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ...

748: Evan Hennessey on Finding Comfort in Vulnerability show art 748: Evan Hennessey on Finding Comfort in Vulnerability

Restaurant Unstoppable with Eric Cacciatore

Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at , Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at . Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and , as well as Chef de Partie of , all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and...

747: Workshop-Anarchism is Business with Ari Weinzweig show art 747: Workshop-Anarchism is Business with Ari Weinzweig

Restaurant Unstoppable with Eric Cacciatore

Like most success stories, Ari Weinzweig's started over a casual conversation and a beer, with his now partner Paul Saginaw, about their dream business. In 1982, those casual conversations began to manifest into what was then Zingerman's Delicatessen. Today, Zingerman's is much more than a deli; it is a community of businesses, which consist of the following services: catering, event planning, bakery, baking classes, creamery, mail ordering, ZingTrain, restaurant, coffee-house, and candy manufacturer. These business combined, do over 35,000,000 in annual sales. Check out...

746: Matt Jennings on Homegrown Vision show art 746: Matt Jennings on Homegrown Vision

Restaurant Unstoppable with Eric Cacciatore

Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with...

745: Workshop- Knowing with It's Time to Scale with Chris Schultz show art 745: Workshop- Knowing with It's Time to Scale with Chris Schultz

Restaurant Unstoppable with Eric Cacciatore

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining , aka the MOD Squad in 2009.  Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale.  Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite...

#BONUS EPISODE-- Talking Shop with Jamie Bissonnette show art #BONUS EPISODE-- Talking Shop with Jamie Bissonnette

Restaurant Unstoppable with Eric Cacciatore

BONUS Episode!!! we're connecting with our most recent guest, Jamie Bissonnette, to reflect on his episode, pull back a few extra layers, and ask the questions you wish I did. These recordings are happening weekly at . Join the network and be a part of the she transformation.

744: Jamie Bissonnette on How to Network Like a Boss show art 744: Jamie Bissonnette on How to Network Like a Boss

Restaurant Unstoppable with Eric Cacciatore

Collinsville, CT native, Jamie Bissonnette is a graduate of the . After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open . Two years later Jamie was recruited by Ken Oringer to open KO Prime.  Oringer and Bissonnette partnered to develop Boston favorites , Coppa, and . Check out the first time Jamie joined RU back on ! Visit to help save local restaurants. Tell congress to NOW! Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the...

743: Rudy Miick on Core Values as Decision-Making Tools show art 743: Rudy Miick on Core Values as Decision-Making Tools

Restaurant Unstoppable with Eric Cacciatore

Repeat guest and friend, Rudy Miick, is joining us to discuss Core Values. Rudy is the founder of , where his clients run 3-5x the industry average. While others have been writing books about the ability to shift business culture, he's been doing this work successfully in real-time… defining, refining, and implementing what has, in recent years, been called Conscious Capitalism, Conscious Leadership, and Trust and Track management techniques. Thirty years and more than 1,600 successful projects later, Rudy's work still builds on purpose and is guided by clearly defined values that...

742: Keith Sarasin on The Power of Vulnerability show art 742: Keith Sarasin on The Power of Vulnerability

Restaurant Unstoppable with Eric Cacciatore

At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding . concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers. Since 2012, has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms. In addition to his time in the kitchen,...

740: Anthony Cruz & Gene Colley on The Pursuit of Perfection show art 740: Anthony Cruz & Gene Colley on The Pursuit of Perfection

Restaurant Unstoppable with Eric Cacciatore

Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since.       Show notes… Calls to ACTION!!! Subscribe to...

More Episodes

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 actions

In this episode with Nathan Ares, we discuss:

  • The meaning of hospitality
  • How you can accomplish anything if you don't who gets the credit.
  • How little things compound and make a big difference.
  • Using processes and systems to create consistency.
  • Winning guest's over by "writing the end of the story".
  • Wishing your team members the best when they move on from you.
  • How daily summaries can help you stay in check.
  • Why it's so important to never burn bridges in this industry.
  • How enthusiasm transfers.
  • Being someone exit strategy.
  • Being truthful.
  • Building your email list.
  • How to get press.
  • Grassroots marketing.
  • Pitching investors.
  • Scrappiness.
  • Selecting partners.
  • Privately responding instead of publicly responding when you get a bad review.
  • Working on the business instead of in it.
  • Getting your personal finances as lean as possible before opening your restaurant.
  • Turning around a failing restaurant.
  • Dividing and conquering with partnerships.

 Today's sponsor:

Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable.

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


Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Hospitality
  2. What is your biggest weakness?
    • Organization
  3. What's one question you ask or thing you look for during an interview?
    • Ask: What do you want to do outside of here?
    • What to look for: Someone who wants to leave you for a better opportunity.
  4. What's a current challenge? How are you dealing with it?
    • Getting everyone to by in. The best way to get your team to buy-in is by leading by example.
  5. Share one code of conduct or behavior you teach your team.
    • Always be nice. Leave whatever happened at the door.
  6. What is one uncommon standard of service you teach your staff?
    • If you have the slightest feeling your guest didn't love what they got from your. Comp it.
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • Care for who comes through the door
  9. Name one service or person you've hired
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  11. 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?
    1. Seak to understand.
    2. Be nice.
    3. You're not owed anything.

Contact info:

email: Admin@prepandpartry.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!

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.

Huge thanks to Nathan Ares 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!