707: Chef Kelly Mullarney on Adaptability, Evolution, and Open-Mindedness
Restaurant Unstoppable with Eric Cacciatore
Release Date: 04/06/2020
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!!! ...
info_outline
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...
info_outline
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...
info_outline
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...
info_outline
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...
info_outline
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...
info_outline
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!!!...
info_outline
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 ...
info_outline
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...
info_outline
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)
info_outlineChef 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. 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 Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)
Favorite success quote or mantra:
- "The mind is like an umbrella; it works best when it's open."
- Open-mindedness
- Kelly got his start working for free in order to learn as much as he could
- Kelly recommends getting kitchen experience before entering culinary school
- Any experience, good or bad, is a valuable experience
- The importance of traveling and broadening your horizons
- Growth happens when you are out of your comfort zone
- Adaptability and evolution
- Bring solutions and not problems
- Take the stress for your team
- It's better to light a fire within your staff instead of under their ass
- Working with recruiters
- Franchising
- Creation of the Fried Chicken and Waffle Sandwich
- The pressure of fine dining
- Creativity can be taxing
- Branding
- The future of Bruxie
Today's sponsor:
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
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Work ethic
- What is your biggest weakness?
- Overthinking
- What's one question you ask or thing you look for during an interview?
- It's about personality
- What's a current challenge? How are you dealing with it?
- Finding the right people
- Share one code of conduct or behavior you teach your team.
- Lead by example
- What is one uncommon standard of service you teach your staff?
- Exceed the guest's expectations
- What's one book we must read to become a better person or restaurant owner?
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- 7 Habits of Highly Effective People by Stephen R. Covey
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Listen
- 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?
- Be kind
- Be open-minded
- Don't be afraid to fail but learn from the failures and learn to adapt
- (Bonus!) Find what makes you happy and be passionate about it
Contact info:
Email: info@bruxie.com
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 Kelly Mullarney for joining me for another awesome episode. Until next time!