loader from loading.io

691: Patrick Terry on Taking the Leap into Business Ownership

Restaurant Unstoppable with Eric Cacciatore

Release Date: 02/10/2020

729: Page Pressley on Clarity of Vision show art 729: Page Pressley on Clarity of Vision

Restaurant Unstoppable with Eric Cacciatore

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef,  and later becoming a corporate executive chef for . He returned to the line at in Mexico City until 2015, when he moved back to Austin to head up the opening team at as chef de cuisine and partner. Today Pressley serves as Founder & Chef ...

info_outline
728: Mike Rypka on the Devil is in the Details show art 728: Mike Rypka on the Devil is in the Details

Restaurant Unstoppable with Eric Cacciatore

Hailing from Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at . He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for in the mid-2000s. Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 was born. 14 years later Mike serves...

info_outline
727: John W. Houghtaling on THE TRUTH being Business Interruption Insurance show art 727: John W. Houghtaling on THE TRUTH being Business Interruption Insurance

Restaurant Unstoppable with Eric Cacciatore

John Houghtaling is the owner at where they specialize in first-party business insurance litigations. He is also leading the Business Interruption Group, a nonprofit advocacy group comprised of leaders in the industry, including Wolfgang Puck, Daniel Boulud, and Thomas Keller. Today we are here, to tell the truth behind what insurers are doing to restaurant owners. From a legal standpoint, we'll also discuss what is important for restaurants reopening during the pandemic.   Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Listen to my recording on Check...

info_outline
726: Diego Galicia on Providing Insurance with only 6 Employees show art 726: Diego Galicia on Providing Insurance with only 6 Employees

Restaurant Unstoppable with Eric Cacciatore

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's , a local french bakery, and Patty Lou's. Galicia also has served stints at , , and Moto. In 2013, along with co-chef partner Rico Torres, Galicia opened (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition....

info_outline
725: Getting Personal (#2) with KC Hensley and Eric Cacciatore show art 725: Getting Personal (#2) with KC Hensley and Eric Cacciatore

Restaurant Unstoppable with Eric Cacciatore

info_outline
724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process show art 724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process

Restaurant Unstoppable with Eric Cacciatore

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming . Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to...

info_outline
 REPEAT-701: Jae Kim On Food Trucks And Loyalty Programs show art REPEAT-701: Jae Kim On Food Trucks And Loyalty Programs

Restaurant Unstoppable with Eric Cacciatore

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop —  while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded.  started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas. Check out  as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll...

info_outline
723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K show art 723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K

Restaurant Unstoppable with Eric Cacciatore

Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001.  When one restaurant wasn’t enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include at the San Antonio Museum of Art,  and sister restaurant, , , , and . Check out the book as mentioned in today's...

info_outline
722: Jeff Fenster on Vertical Integration and Relationship Capital show art 722: Jeff Fenster on Vertical Integration and Relationship Capital

Restaurant Unstoppable with Eric Cacciatore

For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- - with its headquarters in San Diego, CA. In its first 3 years, has opened 19 locations in 2 states. He's also got  "superfuel coffee" label, which they're selling at retail and on Amazon. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls...

info_outline
721: Sam Glynn on Never Ending Improvements show art 721: Sam Glynn on Never Ending Improvements

Restaurant Unstoppable with Eric Cacciatore

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, , located in Warren, RI. This is Sam's second time on the show. His first recording was check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list!...

info_outline
 
More Episodes

In 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, P.Terry's was born. The vision was to re-create the burger joint Patrick remembers as a child: simple, with a focus on quality and great customer service. 15 years later P.Terry's has scaled to 16 locations in and around Austin, TX with plans to expand into Houston and San Antonio within the next year.