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691: Patrick Terry on Taking the Leap into Business Ownership

Restaurant Unstoppable with Eric Cacciatore

Release Date: 02/10/2020

Corona Chronicle #34: What you do for your community now will come back ten-fold- Peter Austen- Gloucestershire, UK show art Corona Chronicle #34: What you do for your community now will come back ten-fold- Peter Austen- Gloucestershire, UK

Restaurant Unstoppable with Eric Cacciatore

Learn more about Peter Austen . Key Takeaways People are cute g out what they don’t need to do; that includes bars/pubs You have to adapt to lean operations Sell everything you have to your community What you do for your community will come back ten fold Do not forget those who do favors for you now (banks, landlords, etc.) Whether you stay in business is UP TO YOU

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Corona Chronicle #33: Stay positive and get creative- Elizabeth Blau- Las Vegas, NV show art Corona Chronicle #33: Stay positive and get creative- Elizabeth Blau- Las Vegas, NV

Restaurant Unstoppable with Eric Cacciatore

Learn more about Elizabeth Blau . Key Takeaways Family meal best practices Employ waitstaff for deliveries Family style meals are economical Focus on what makes people comfortable Positive outlook is key Resources mentioned in this Chronicle: - four resources and update 

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707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness show art 707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness

Restaurant Unstoppable with Eric Cacciatore

Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of . Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly.  Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down...

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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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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.