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693: Terry Pham on Failure is Not Trying

Restaurant Unstoppable with Eric Cacciatore

Release Date: 02/17/2020

717: Mark Estee on Vertical Integration and Social Capital show art 717: Mark Estee on Vertical Integration and Social Capital

Restaurant Unstoppable with Eric Cacciatore

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns  in downtown Reno,  in downtown Carson City,  inside the Nevada Museum of Art, the historic , and the recently opened  in Carson City. He’s also the managing partner at . Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal. Show notes… Calls to ACTION!!! ...

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716: Danielle Rosse on Live and Die by Your Budget show art 716: Danielle Rosse on Live and Die by Your Budget

Restaurant Unstoppable with Eric Cacciatore

Danielle Rosse was just 22 and recently widowed when she first opened in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience. In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013. a guided online Bootcamp dedicated to helping restaurants rebuilding their  business. Check out about menu engineering as mentioned...

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715: Joe Fontana on How to Squash Gossip in Your Business  show art 715: Joe Fontana on How to Squash Gossip in Your Business

Restaurant Unstoppable with Eric Cacciatore

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for . Check out previous as mentioned in today's episode! Check out as mentioned in today's episode! Check out as mentioned in today's episode! Check out as mentioned...

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714: Eric Bernheim on 9 Strategies to Resolve Landlord-Tenant Relations show art 714: Eric Bernheim on 9 Strategies to Resolve Landlord-Tenant Relations

Restaurant Unstoppable with Eric Cacciatore

Eric Bernheim is a partner at law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country.   With over a decade of experience, Eric’s solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the...

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713: Monte Silva on Applying the Right Pressure on Your Team show art 713: Monte Silva on Applying the Right Pressure on Your Team

Restaurant Unstoppable with Eric Cacciatore

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, , , , Bound'ry, Watermark, , and . He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at and Premiere Liquors, as well as for restaurant groups. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in...

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712: Jenny Blake on The 4 Stages of The Pivot show art 712: Jenny Blake on The 4 Stages of The Pivot

Restaurant Unstoppable with Eric Cacciatore

Jenny Blake () is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what’s next through scalable Pivot programs. She is an international keynote speaker, and the author of , Jenny also hosts the popular , which CNBC listed among , and Entrepreneur selected as one of the .   Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What you can plan is too small...

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711: Denyelle Bruno on Social Psychology and Hospitality show art 711: Denyelle Bruno on Social Psychology and Hospitality

Restaurant Unstoppable with Eric Cacciatore

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at , before being recruited by to be a part of their retail team. Other career highlights include 2 years as VP of Retail with , 6 years with as VP of Retail Marketing, and Operation, and 3 years as President for . Today, and for the past 2.5 years, Denyelle has served as CEO. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!!...

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Chronicle #45: Typsy online COVID-19 service is free until September 30, 2020- Jonathan Plowright- Melbourne, AU show art Chronicle #45: Typsy online COVID-19 service is free until September 30, 2020- Jonathan Plowright- Melbourne, AU

Restaurant Unstoppable with Eric Cacciatore

  Learn more about Jonathan Plowright . Key Takeaways Typsy is an online training platform for restaurants with videos and courses on training staff Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service Typsy has over 700 training videos on their site and always adding more Much emphasis on how to re-open rather than how to adjust to COVID-19 now You can upload your own training videos on Typsy if you have a unique situation to share with the community You can sign up as a business to give access to your team or as an individual ...

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710: Kyle Noonan on Helping Others is the Heart of Hospitality show art 710: Kyle Noonan on Helping Others is the Heart of Hospitality

Restaurant Unstoppable with Eric Cacciatore

College friends and  founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts. It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, . 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of , , and . Kyles first episode was . Show notes… Calls...

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Chronicle # 44: Ordering and Payment Processing on Facebook Messenger- Kristen Carrol and Pam Curry- Las Vegas, NV show art Chronicle # 44: Ordering and Payment Processing on Facebook Messenger- Kristen Carrol and Pam Curry- Las Vegas, NV

Restaurant Unstoppable with Eric Cacciatore

Learn more about Kristen Carrol . Learn more about Pam Curry . Key Takeaways You have the ability to sell your product on Facebook via Messenger Getting people up and running in less than 24 hours for under $200 This is your chance to communicate to your customers to NOT use 3rd party apps for delivery and only use your own New technology being developed within the industry on how to market to and communicate with your customers Resources mentioned in this Chronicle: Try the demo . (contactlesspickup.net/demo)

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More Episodes

Terry and Jennifer Pham opened the first Fat Straws in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas.

Even the 2008 recession didn’t slow Fat Straws’ continued growth, due in part to the Pham's focus on quality control, outstanding service, community-based marketing and an emphasis on strong relationships–with customers and employees.

Today, Fat Straws has reached a total store count of 4 locations and is looking to expand across the DFW area to bring “happiness in a cup” to even more thirsty customers.

Check out RestaurantOwner.com as mentioned in today's episode!

Check out Entrepreneur's Organization as mentioned in today's episode

Check out Indistractable by Nir Eyal as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Failure is not tied to outcome, failure is not even trying."

In today's episode with Terry Pham we will discuss:

  • Gaining regulars
  • becoming a staple in your customer's day/life
  • Go out of your way to show you care
  • The importance of sensory details of a restaurant
  • Communication and "bedside manner"
  • Importance of a smile
  • The intricacies of training
  • Entrepreneur peer groups
  • How to survive a recession
  • Constant improvement
  • Guerilla marketing
  • Quality control
  • Expansion and scaling
  • Honesty and goodness as inherent in people

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.

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

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

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • 5:30am accountability call Monday-Friday
  2. What is your biggest weakness?
    • Not asking for help
  3. What's one question you ask or thing you look for during an interview?
    • Wanting to know who they really are without trying to impress
  4. What's a current challenge? How are you dealing with it?
    • More competition now than when we started
  5. Share one code of conduct or behavior you teach your team.
    • Serving others
  6. What is one uncommon standard of service you teach your staff?
    • Having empathy for others
  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?
    • Deep understanding of financials
  9. Name one service 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?
    • Failure is not tied to outcome, failure is not try
    • Don't be afraid to be fully-known; vulnerability
    • Find peers and get help

Contact info:

terry@fatstraws.net

Instagram: @fatstraws

Facebook: @fatstraws

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 Terry Pham 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!