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705: Krimsey Ramsey on Be Authentic in Life and in Business

Restaurant Unstoppable with Eric Cacciatore

Release Date: 03/30/2020

739: Isaac Toups on Taste Your Food and Work Clean show art 739: Isaac Toups on Taste Your Food and Work Clean

Restaurant Unstoppable with Eric Cacciatore

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by .   Show notes… Calls to ACTION!!! Subscribe to the  Join the...

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738: Trey Smith on Building an Unsinkable Restaurant show art 738: Trey Smith on Building an Unsinkable Restaurant

Restaurant Unstoppable with Eric Cacciatore

was created by , Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for at Restaurant August where he met and worked alongside Blake.  After some European traveling, and working in other cities, the trio reunited and was born. Check out episode as mentioned in today's episode. Check out episode as mentioned in today's episode. Show...

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737: Jennifer Weishaupt on Engineering Ideal Operations show art 737: Jennifer Weishaupt on Engineering Ideal Operations

Restaurant Unstoppable with Eric Cacciatore

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled  to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine. In addition, Jennifer has served on the Board of Directors of...

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736: Josh Kopal on Always Grateful, Never Satisfied show art 736: Josh Kopal on Always Grateful, Never Satisfied

Restaurant Unstoppable with Eric Cacciatore

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website .  To learn...

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735: Nina Compton on Positive Vibes All Around show art 735: Nina Compton on Positive Vibes All Around

Restaurant Unstoppable with Eric Cacciatore

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant . Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, was followed by . Go to as mentioned in today's episode to...

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734: Drew Delaughter on Operating Without Fear or Greed show art 734: Drew Delaughter on Operating Without Fear or Greed

Restaurant Unstoppable with Eric Cacciatore

was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! ...

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733: Ariane Daguin on Humane and Sustainable Farming show art 733: Ariane Daguin on Humane and Sustainable Farming

Restaurant Unstoppable with Eric Cacciatore

Ariane Daguin is the founder, owner and CEO of , the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer...

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732: Michael Gulotta on Employees-First Culture show art 732: Michael Gulotta on Employees-First Culture

Restaurant Unstoppable with Eric Cacciatore

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened , where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened to rave reviews and accolades. Today, Michael has scaled the operation to include and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in today's...

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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

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More Episodes

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 Krimsey's Cajun Kitchen 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 RestaurantOwner.com as mentioned in today's episode.

Check out Episode 437 with David Scott Peters about menu engineering as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "I remind myself everyday that I'm going to die."

In today's episode with Krimsey Ramsey we will discuss:

  • Recognize mortality
  • Veganism
  • Activism
  • Be welcoming
  • Lifestyle changes based on morals
  • Women in male-dominated professions
  • Working with family
  • Second-generation spaces
  • Stay small in the beginning so you can pivot
  • Testing the market in festivals and pop-ups, farmer's markets
  • How to break into a festival for a pop-up
  • Testing your market in your back yard
  • Costs and budgets in the early days
  • Burning out in the early months of opening
  • The importance of collaborating with others in your community
  • YOU have to set up you employees to succeed
  • Rating your employee's performance as a specific incentive to make more money
  • Substance abuse as an escape from restaurant industry stress

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 ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • "Being myself and having that translate into the business."
  2. What is your biggest weakness?
    • "Telling myself I suck too often."
  3. What's one question you ask or thing you look for during an interview?
    • "Find out if they're engaged and connected."
  4. What's a current challenge? How are you dealing with it?
    • "Focusing on one thing at a time."
    • Check out Nir Eyal's book "Indistractable" as mentioned here 👆🏽
  5. Share one code of conduct or behavior you teach your team.
    • "Be transparent and connected."
  6. What is one uncommon standard of service you teach your staff?
    • "Be playful and connect with guests. Have a good time."
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. What's one thing you feel restaurateurs don't know well enough or do often enough?
    • "Telling your team EXACTLY what you want."
  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 influenced 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 go get a therapist
    • Listen to people when they talk, put the phone away and be present
    • Go outside more

Contact info:

Instagram @krimseys

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 Krimsey Ramsey 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!