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

Restaurant Unstoppable with Eric Cacciatore

Release Date: 04/29/2020

728: Mike Rypka on the Devil is in the Details show art 728: Mike Rypka on the Devil is in the Details

Restaurant Unstoppable with Eric Cacciatore

Hailing from Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at . He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for in the mid-2000s. Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 was born. 14 years later Mike serves...

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727: John W. Houghtaling on THE TRUTH being Business Interruption Insurance show art 727: John W. Houghtaling on THE TRUTH being Business Interruption Insurance

Restaurant Unstoppable with Eric Cacciatore

John Houghtaling is the owner at where they specialize in first-party business insurance litigations. He is also leading the Business Interruption Group, a nonprofit advocacy group comprised of leaders in the industry, including Wolfgang Puck, Daniel Boulud, and Thomas Keller. Today we are here, to tell the truth behind what insurers are doing to restaurant owners. From a legal standpoint, we'll also discuss what is important for restaurants reopening during the pandemic.   Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Listen to my recording on Check...

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726: Diego Galicia on Providing Insurance with only 6 Employees show art 726: Diego Galicia on Providing Insurance with only 6 Employees

Restaurant Unstoppable with Eric Cacciatore

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's , a local french bakery, and Patty Lou's. Galicia also has served stints at , , and Moto. In 2013, along with co-chef partner Rico Torres, Galicia opened (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition....

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725: Getting Personal (#2) with KC Hensley and Eric Cacciatore show art 725: Getting Personal (#2) with KC Hensley and Eric Cacciatore

Restaurant Unstoppable with Eric Cacciatore

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724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process show art 724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process

Restaurant Unstoppable with Eric Cacciatore

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming . Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to...

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 REPEAT-701: Jae Kim On Food Trucks And Loyalty Programs show art REPEAT-701: Jae Kim On Food Trucks And Loyalty Programs

Restaurant Unstoppable with Eric Cacciatore

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop —  while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded.  started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas. Check out  as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll...

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723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K show art 723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K

Restaurant Unstoppable with Eric Cacciatore

Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001.  When one restaurant wasn’t enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include at the San Antonio Museum of Art,  and sister restaurant, , , , and . Check out the book as mentioned in today's...

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722: Jeff Fenster on Vertical Integration and Relationship Capital show art 722: Jeff Fenster on Vertical Integration and Relationship Capital

Restaurant Unstoppable with Eric Cacciatore

For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- - with its headquarters in San Diego, CA. In its first 3 years, has opened 19 locations in 2 states. He's also got  "superfuel coffee" label, which they're selling at retail and on Amazon. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls...

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721: Sam Glynn on Never Ending Improvements show art 721: Sam Glynn on Never Ending Improvements

Restaurant Unstoppable with Eric Cacciatore

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, , located in Warren, RI. This is Sam's second time on the show. His first recording was check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list!...

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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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Learn more about Jonathan Plowright here.

CLICK THIS FOR FREE ACCESS TO TYPSY STARTING MAY 2020 TO SEPTEMBER 2020

Key Takeaways

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

Resources mentioned in this Chronicle: