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

Restaurant Unstoppable with Eric Cacciatore

Release Date: 02/24/2020

720: Howard Behar on The One Reason for Our Existence show art 720: Howard Behar on The One Reason for Our Existence

Restaurant Unstoppable with Eric Cacciatore

For 21 years Behar led ' domestic business as President of North America, and he became the founding President of Starbucks International opening the very first store outside of North America in Japan. During his tenure, he participated in the growth of the company from only 28 stores to over 15,000 stores spanning five continents.  He served on the Starbucks Board of Directors for twelve years before retiring. Additionally, Howard is the author of . His second book is titled . Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll...

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719: Vaughan Dugan on Leading With Confidence and Integrity show art 719: Vaughan Dugan on Leading With Confidence and Integrity

Restaurant Unstoppable with Eric Cacciatore

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they...

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718:Kristina Zhao on The Pivot to 3rd-party-less pickup/delivery show art 718:Kristina Zhao on The Pivot to 3rd-party-less pickup/delivery

Restaurant Unstoppable with Eric Cacciatore

Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show. Kristina came on my radar by way of Anna...

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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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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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And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

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!