711: Denyelle Bruno on Social Psychology and Hospitality
Restaurant Unstoppable with Eric Cacciatore
Release Date: 05/04/2020
1240: Neil Chand, Co-Founder of FoodServiceIQ
Restaurant Unstoppable with Eric Cacciatore
FoodServiceIQ is based in Austin, Texas and helps specifically independant restaurants reduce food costs by an average of 5-7% on a 100% performance basis. To use their services, please email Eric at to get the best deal! Also, we get a commission this way, which greatly helps the mission and the podcast thrive into the future! Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize,...
info_outline
1239: Willet Feng and Diane Wu Feng, Co-Owners of burger-chan
Restaurant Unstoppable with Eric Cacciatore
Willet Feng and Diane Wu Feng are the Co-Owners of , a "mom and pop burger shop" founded in 2016 and located in Houston, Texas. Chef Ryan Stewart of Silver Linings Hospitality recently partnered with them and has taken over the major operations of burger-chan so that Willet can focus on is next concept, the still young . Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share,...
info_outline
1238: Charles Clark, Owner of Clark Concepts
Restaurant Unstoppable with Eric Cacciatore
Charles Clark is the owner of Clark Concepts, based in Houston, TX. Charles was on the show for episode 666 back in 2019 and quite a lot has changed since then. In 2019, he had 6 concepts and a partner. He and his partner recently split amicably so that Charles could solely focus on . In addition to improving Brasserie 19, Charles is currently looking for a location for his next solo concept. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni is an all-in-one financial solution...
info_outline
1237: Maria Degaine and Joshua Santana, Co-Founders of Cerboni Services
Restaurant Unstoppable with Eric Cacciatore
Maria Degaine and Joshua Santana are the Co-Founders of Cerboni Financial Services, based in Houston, TX. Cerboni is an all-in-one financial solution for restaurants. Maria's background is in hospitality and owning restaurants, while Joshua's background is in finance and tech. Together they formed Cerboni Services in 2017 to help independent restaurant manage their financials and lower costs through performance based metrics. Today, Cerboni helps around 800 restaurants nationwide. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our...
info_outline
1236: Jim Hallers, Founder & Managing Partner of Citizens Grill and Tailgators
Restaurant Unstoppable with Eric Cacciatore
Jim Hallers is owner/co-owner of 8 bars and restaurants in the Magnolia/Woodlands Texas area of Texas. He opened his first restaurant, Tailgators, in 2009 at the age of 46 after a long and successful career in Information Technology. Today, his portfolio includes Citizens Grill, The Republic Grille, Good Charlie’s Oyster Bar and Kitchen, 2 distinct dive bars and 4 Tailgators. His 8 restaurants bring in 23 millions dollars in revenue. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni...
info_outline
1235: Dan Weinberger, Founder of Weinberger’s Deli
Restaurant Unstoppable with Eric Cacciatore
Dan Weinberger is the Founder of located in Grapevine, Texas. Dan's parents opened and operated 5 deli's in Chicago from 1952 until 2000. Dan worked in his parent's stores growing up and eventually went to culinary school and opened his own deli, Weinberger's Deli, in 2002 in Grapevine, TX. Weinberger's Deli is still going strong today with plans to expand the current location's footprint. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni is an all-in-one financial solution for...
info_outline
1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar
Restaurant Unstoppable with Eric Cacciatore
Addie and Dustin Teague are the owners of located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to Houston. In 2011, Addie opened Relish as a market and hired Dustin as her chef. The market version of Relish closed in 2015 and was reopened in 2016 as Relish Restaurant and Bar. In 2024, the second location opened. Join RULibrary: Join RULive: Set Up...
info_outline
1233: David Denis, Chef/Owner of Bistro Mistral
Restaurant Unstoppable with Eric Cacciatore
Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on...
info_outline
1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics
Restaurant Unstoppable with Eric Cacciatore
Brian Reece and Steve Crowley are the co-founders of . Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for franchising. Brian and Steve are hosting a live on December 9th, 2025. Go to to get a link to join that conversation! Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share,...
info_outline
1231: Dan Carr, CEO and Co-Owner of Visconti’s Hospitality Group
Restaurant Unstoppable with Eric Cacciatore
Dan Carr is the Co-Owner of . The original Visconti’s was opened in 1985 in Wenatchee, WA. Dan moved to Wenatchee from the midwest in 1991 and started working in Visconti’s in 1993 after meeting the President and Owner, Candy Mecham. Dan and candy then opened a second Visconti’s in Leavenworth, WA and since then they have opened 6 concepts across 9 locations in Washington. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional...
info_outlineCalifornian, 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 Macy's, before being recruited by Apple to be a part of their retail team. Other career highlights include 2 years as VP of Retail with PureBeauty, 6 years with Peet's Coffee & Tea as VP of Retail Marketing, and Operation, and 3 years as President for Drybar. Today, and for the past 2.5 years, Denyelle has served Tender Greens as CEO.
Check out Punchh as mentioned in today's episode.
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:
- "Failure depends on when you end the story"
In today's episode with Denyelle Bruno we will discuss:
- Psychology in hospitality
- Psychology of retail
- Living in chaos
- Bullies
- Going from slacker to badass boss
- Realizing that asking for help is better than thinking you know everything
- Vulnerability and self-awareness
- Importance of finding a company with a good culture fit for you
- How to retain customers in an oversaturated market
- You NEED a loyalty program
- Incentives
- COVID-19 best practices/advice - How do we plan for the future?
- Adaptability is key
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.
- cteristic you believe most contributes to your success?
- Confidence
- What is your biggest weakness?
- Ice cream
- What's one question you ask or thing you look for during an interview?
- What is your go-to karaoke song?
- What's a current challenge? How are you dealing with it?
- COVID-19
- Share one code of conduct or behavior you teach your team.
- To speak up
- What is one uncommon standard of service you teach your staff?
- Not speaking from a script
- What's one book we must read to become a better person or restaurant owner?
- Setting the Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Eat at other people's restaurants
- Name one service you've hired.
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- 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?
- Break the rules
- Failure is necessary
- You're gonna die anyway
Contact info:
Instagram: @denyellebruno
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 Denyelle Bruno for joining me for another awesome episode. Until next time!