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695: Megan and Dino Santonicola on Knowledge, Organization, and Persistence

Restaurant Unstoppable with Eric Cacciatore

Release Date: 02/24/2020

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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Corona Chronicle #24: “Is it socially responsible to stay open?”/work ON your business while you're closed- Erica Van Leirop- Olympia, WA show art Corona Chronicle #24: “Is it socially responsible to stay open?”/work ON your business while you're closed- Erica Van Leirop- Olympia, WA

Restaurant Unstoppable with Eric Cacciatore

Key takeaways How their drive-through burger stand was up 39% Why Erica still decided to make the hard decision to close, despite the willingness of her staff to continue working.  We ask,  "Is it the socially responsible thing to stay open?" Staying in contact with your people via social media.  Working ON the business during this slow time.    Resources mentioned in this Chronicle: None

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704: Jason Berkowitz Shares 15 Tips to Restaurant Success show art 704: Jason Berkowitz Shares 15 Tips to Restaurant Success

Restaurant Unstoppable with Eric Cacciatore

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence.  Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management. His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for and COO for . Today Jason serves as CEO and Founder of , a stylized safety, anti-harassment training and supervisory coaching n program for restaurants. Catch Jason's book Check out...

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Corona Chronicle #23: Organizations that help their communities have the best chances of survival- Rudy Miick- Boulder, CO show art Corona Chronicle #23: Organizations that help their communities have the best chances of survival- Rudy Miick- Boulder, CO

Restaurant Unstoppable with Eric Cacciatore

Find out more about Rudy Miick . Key takeaways You must confront your fear Hotels kitchens are also moving to pickup only The solution is not black and white Find out what you can do with the cash you have on hand Domino's is hiring 20,000 workers this week Everyone's sense of cleanliness and sanitation will improve The restaurants that give to and help their communities will come out of this better than they entered it Keep healthy while quarantined; eat healthy and stay active Resources mentioned in this Chronicle: Check out Rudy's and Bruce Irving's online Chronicle # 22: Have multip

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Corona Chronicle #22: Have multiple strategies for multiple outcomes- Kristen Corral- Las Vegas, NV  show art Corona Chronicle #22: Have multiple strategies for multiple outcomes- Kristen Corral- Las Vegas, NV 

Restaurant Unstoppable with Eric Cacciatore

Find out more about Kristen Corral . Key takeaways Make multiple plans Shuttled down- Just too unsafe for staff.  Chatbots have been helpful  Work on your recovery strategy now.  Keep the conversation online going. You need to stay top of mind. Resources mentioned in this Chronicle: none

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Corona Chronicle #21: Mapping your 12-week cashflow budget David Scott Peters- Phoenix, AZ  show art Corona Chronicle #21: Mapping your 12-week cashflow budget David Scott Peters- Phoenix, AZ 

Restaurant Unstoppable with Eric Cacciatore

Find out more about David Scott Peters . Key takeaways We’re a cashflow business and we don't have the cash flow to survive  Establish a 12-week cash flow budget Depending on what your cash flow budget tells you will determine how you handle this situation. Become a grocery store.  Our restaurants may be closed, but there is still work to be done. Work ON your business. Continue to nurture relationships. Continue to serve your community Resources mentioned in this Chronicle: David Scott Peters Cashflow tool - RestaurantOwner.com-

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Corona Chronicle #20: Economic projections for the industry/Abandoning your employees is irresponsible- Patricio Wise- Sacramento, CA show art Corona Chronicle #20: Economic projections for the industry/Abandoning your employees is irresponsible- Patricio Wise- Sacramento, CA

Restaurant Unstoppable with Eric Cacciatore

Find out more about Patricio Wise . Key takeaways Farmers and grocery stores need help right now Don't just default to unemployment Closing your doors and leaving your employees on their own is irresponsible Surviving is enough right now Reinvent yourself based on the circumstances Don't cut corners Don't do delivery unless you already have insurance; if you don't have it GET IT! Offer things like toilet paper and essentials to your customers and employees Resources mentioned in this Chronicle:  for delivery/pickup This session brought to you by  – You don't always...

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Corona Chronicle #19: Human Resources/Communication with your employees is key- Carrie Luxem- Chicago, IL show art Corona Chronicle #19: Human Resources/Communication with your employees is key- Carrie Luxem- Chicago, IL

Restaurant Unstoppable with Eric Cacciatore

Find out more about Carrie Luxem here. Key takeaways Furlough or lay off? Do what you can to keep your employees with you Treat employees like family Make sure to check in with your team Even if you don't know what to do, you must communicate that to them There is no such thing as a small concern, every concern matters to the person asking the question Get away from the chaos if you can Metal health is key Designate one person as a point of contact for your team Resources mentioned in this Chronicle: Carrie's Website Families First Coronavirus Response Act...

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Megan and Dino Santonicola are owners of Partenope Ristorante located in Dallas, Texas.
 
They are a dynamic duo with Dino, a master of pizza, and Megan, with her 20 years of experience in the Dallas restaurant and hospitality industry.  In 2011, Dino became the executive chef and master pizzaiolo of Cane Rosso in Dallas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum to 9 locations from Dallas to Houston to Austin.
 
Megan and Dino met while working at Cane Rosso where Megan developed and guided the growth of operations of Cane Rosso. She has been involved in the Dallas restaurant and hospitality industry since 1999 with concepts such as The Green Room, Dragonfly and Hibiscus. She was also the food and beverage director at the Hotel Palomar and Central 214 for 4 years.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Nothing in the world can replace persistence."

In today's episode with Dino and Megan Santonicola we will discuss:

  • Persistence is free; UTILIZE IT!
  • Growing up in Italy
  • Old-school mentorships
  • Too focused on scaling these days; enjoy the work!
  • Knowledge is power in this industry
  • Shortcuts lead to negative consequences
  • Pizza!
  • Restaurant groups
  • Scaling
  • Location scouting
  • Staffing struggles
  • Overstaff when you first open to compensate for dropouts and potential bad hires
  • Business cards for restauranteurs?
  • "Choose your partners very, very well"
  • Empower and recognize your staff

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.

Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

P&G Dawn Professional Dawn Professional is the #1 dish detergent found in almost every commercial kitchen in the US. Dawn Professional has long-lasting suds that clean 58% more dishes per sink. Using Dawn Professional reduces sink changeovers by 35%. Using Dawn Professional saves you up to 6,000 gallons of hot water per year vs. private label. Dawn Professional is a mild product with proprietary large molecules break down grease, but don’t penetrate the skin.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Persistence
  2. What is your biggest weakness?
    • Control freaks
  3. What's one question you ask or thing you look for during an interview?
    • Is this what you really want to do?
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Tone: passionate, intentional, welcoming, relaxed
  6. What is one uncommon standard of service you teach your staff?
    • We really believe in what we do and stay true to our mission
  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?
    • Stick to your brand and thank your staff
  9. Name one service you've hired.
    • Accounting
  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?
    • Everyone should work in hospitality for at least 6 months
    • Smiling goes a long way
    • There's one word that's synonymous with pizza and that's a party so everybody relax and have a good time

Contact info:

Partenope website

Instagram: @partenoperistorante

Facebook: @partenopedallas

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 Megan and Dino Santonicola 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!