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711: Denyelle Bruno on Social Psychology and Hospitality

Restaurant Unstoppable with Eric Cacciatore

Release Date: 05/04/2020

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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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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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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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 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!!!

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.

  1. cteristic you believe most contributes to your success?
    • Confidence
  2. What is your biggest weakness?
    • Ice cream
  3. What's one question you ask or thing you look for during an interview?
    • What is your go-to karaoke song?
  4. What's a current challenge? How are you dealing with it?
    • COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • To speak up
  6. What is one uncommon standard of service you teach your staff?
    • Not speaking from a script
  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?
    • Eat at other people's restaurants
  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?
    • 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!

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Huge thanks to Denyelle Bruno for joining me for another awesome episode. Until next time!

 

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