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686: Dave Hirschkop on Launching Your Retail Product

Restaurant Unstoppable with Eric Cacciatore

Release Date: 01/20/2020

Corona Chronicle #32: Three critical ways to cope and thrive right now- Katie Frank- Ann Arbor, MI show art Corona Chronicle #32: Three critical ways to cope and thrive right now- Katie Frank- Ann Arbor, MI

Restaurant Unstoppable with Eric Cacciatore

  [Audio coming soon] Learn more about Katie Frank . Key Takeaways Why hope is so important Be of service to your community Someone depends on you so be positive for yourself and everyone who you impact Hope for a more desirable future; it's UP TO YOU Have a vision for your future We need to rally, we can't do it alone Make a list of the negatives first and avoid them Figure out what success looks like in this situation A vision for you and your staff How to take phone orders quickly and efficiently Read back the order Pre-check and re-check and confirm upon delivery Accuracy,...

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Corona Chronicle #31: This is your chance to plan for your future- David Denney- Dallas, TX show art Corona Chronicle #31: This is your chance to plan for your future- David Denney- Dallas, TX

Restaurant Unstoppable with Eric Cacciatore

  Learn more about David Denny . Key Takeaways Most landlords are being helpful--talk to yours NOW For the relief bill states, you hire the same number of employees, not necessarily the SAME employees The reasons why insurance doesn't cover COVID-19 Some restaurants have created non-profits to feed first-responders Feeding those in need gives you goodwill which will last and keep you alive when this is over This is your chance to plan for the future now that CARES has passed Resources mentioned in this Chronicle:  

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706: Dean Small on 8 Ways to be More Profitable show art 706: Dean Small on 8 Ways to be More Profitable

Restaurant Unstoppable with Eric Cacciatore

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World. In 1985, Dean became Director of Culinary Development and Purchasing Manager at , which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million. In 1988, Dean founded to provide innovation and efficiency strategies to restaurants and food manufacturers. Since then, Synergy has been a food, beverage, and operations resource to over 225 national restaurant chains and independent operators. Check out as mentioned in today's...

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Corona Chronicle #30: Stay relevant on social media even though you are closed- Bruce Irving- Boston, MA show art Corona Chronicle #30: Stay relevant on social media even though you are closed- Bruce Irving- Boston, MA

Restaurant Unstoppable with Eric Cacciatore

Learn more about Bruce Irving . Key Takeaways Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful Use social media to demonstrate that you are being safe with handling food to reassure them if you close you MUST stay relevant on social media If you are closed create a consistent online presence and talk to your customer base Go live and teach your customers how to cook Engage with your community online Plan your reopen now Resources mentioned in this Chronicle: Check out Bruce's online  Email Bruce:...

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Corona Chronicle #29: Run a marathon for your team…LITERALLY- Matt Louis- Portsmouth, NH show art Corona Chronicle #29: Run a marathon for your team…LITERALLY- Matt Louis- Portsmouth, NH

Restaurant Unstoppable with Eric Cacciatore

Learn more about Matt Louis . Key Takeaways If it's impossible for your restaurant to safely and efficiently turn to take and delivery, don't do it; close. Don't play games with public health; take this seriously If you  feel uncomfortable operating amid COVID-19 concerns then don't do it Don't go forward with takeout/delivery unless you have solid plan; don't wing it Your staff could be in the most-at-risk demographic Matt is running a marathon on his treadmill as a fundraiser for his staff so…GET CREATIVE! Once again: Plan for WORST-CASE scenario Resources mentioned in this...

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705: Krimsey Ramsey on Be Authentic in Life and in Business show art 705: Krimsey Ramsey on Be Authentic in Life and in Business

Restaurant Unstoppable with Eric Cacciatore

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 in North Hollywood, CA: The World's First 100% Vegan Cajun Restaurant, was born! Today, they'er about to go into their second location with their mission is to spread "Good Voodoo" for themselves, our Earth, and all our planet's inhabitants. Check out as mentioned in...

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Corona Chronicle #28: The time to rebuild is NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com show art Corona Chronicle #28: The time to rebuild is NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com

Restaurant Unstoppable with Eric Cacciatore

Chronicle # 28: Start rebuilding NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com is giving owners and operators 90 days of FREE membership. Email Jim at Jim@restaurantowner.com Let them know I sent you.  Audio here Key Takeaway The resources the RestaurantOwner.com is providing its members.  Understanding that we're in this together.  Is April 12 a realistic time to get back to business?  Plan for longer Hows the landscape going to change?  Who will recover quicker? Larger operations or smaller operations?  Resources mentioned in this Chronicle: ...

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Corona Chronicle # 27: TONIGHT, TIP YOUR BARTENDER- Donald Sayers- Chatanooga, TN show art Corona Chronicle # 27: TONIGHT, TIP YOUR BARTENDER- Donald Sayers- Chatanooga, TN

Restaurant Unstoppable with Eric Cacciatore

Key Takeaway During hard times it's always amazing to see the unqique ways come together.  Donald sayers created a way to tip bartenders and servers when you have a drink. Its called Resources mentioned in this Chronicle:  

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Corona Chronicle #26: Ask, Corona Chronicle #26: Ask, "What can I do?"- Patrick Mulvaney- Sacramento, CA

Restaurant Unstoppable with Eric Cacciatore

Find out more about Patrick Mulvaney . Key Takeaways Dealing with mental health during these anxious times.  Stepping up and being there for those in your community who need you. Patrick and Mulvaney are preparing 400 meals a day. Don't wait for funding, just take care of people... they'll take care of you.  being mindful of social distancing while you serve your community.  Holding family meals to maintain business culture.  Using your unique skills and network to serve your community and farmers. Use this as a time to love, learn, and build each other up. We'll come out...

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Corona Chronicle #25: How to maintain culture when you're physically apart/Maintain communication through Whatsapp- Jillian Whitlow- Austin, TX show art Corona Chronicle #25: How to maintain culture when you're physically apart/Maintain communication through Whatsapp- Jillian Whitlow- Austin, TX

Restaurant Unstoppable with Eric Cacciatore

  Find out more about Jillian and Suerte . Key takeaways Maintain culture by staying connected with your team while physically separated Suerte chose WhatsApp because it's less concerned with “work” WhatsApp and communication with your team allows you to get to know each other better and become closer while physically separated WhatsApp has a Coronavirus Information Hub on their website which makes this easier Suerte has a tri-weekly newsletter given to everyone on their team Suerte had to lay-off their staff so they are providing meals to those who got laid-off Suerte has...

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More Episodes

 

Upon graduating college Dave Hirschkop opened Burrito Madness in College Park, MD. As a way to deal with unruly drunks, Dave created a hot sauce. Before long that hot sauce became Dave's main focus, and Dave's Insanity Sauce was born.

Today Dave owns a website and business called Dave’s Gourmet where they sell Dave's Insanity Hot Sauce, pasta sauce, overnight oats and much more.

In Today's episode, Dave shares how he spun a gourmet food business out of his restaurant and what advice he has for other restaurants looking to launch their products into stores and online retail. 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

"Your attitude determines your altitude."

-Tony Robbins   

In this episode with David Hirschkop we discuss:

  • Creating something truly memorable, unique, and great. 
  • If it's not exceptional with your first rendition, keep trying. 
  • Starting where you can and slowly scaling as you can. 
  • Scaling with concentric circles.
  • Regarding retail, focus on instore velocity a.k.a. how fast a product is selling in one store before you look to scale to multiple stores. 
  • Understanding that you're not going to be good at everything, so be the best at what you're already good at. 
  • Considering how well your product ships. 
  • Understanding the power of "why". 
  • Considering the supply chain.
  • Needing conviction. 
  • Creating an experience at every touching point. 
  • Running surveys. 

Resources Mentioned

 

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.

MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.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

 

 

Contact info:

Dave'sGourmet.com

Dave@Davesgourmet.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!

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Huge thanks to Dave Hirschkop 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!