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713: Monte Silva on Applying the Right Pressure on Your Team

Restaurant Unstoppable with Eric Cacciatore

Release Date: 05/11/2020

729: Page Pressley on Clarity of Vision show art 729: Page Pressley on Clarity of Vision

Restaurant Unstoppable with Eric Cacciatore

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef,  and later becoming a corporate executive chef for . He returned to the line at in Mexico City until 2015, when he moved back to Austin to head up the opening team at as chef de cuisine and partner. Today Pressley serves as Founder & Chef ...

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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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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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Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming’s Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. 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 Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups.

Check out episode 642 with Johnny Carrabba as mentioned in today's episode.

Check out HotSchedules as mentioned in today's episode.

Check out OpenTable as mentioned in today's episode.

Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode.

Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode.

Check out episode 318 with Tom Walter as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Attitude determines altitude."

In today's episode with Monte Silva we will discuss:

  • Hospitality, gratitude, making people smile
  • Working in restaurants allows you to work literally anywhere in the world
  •  Mentors
  • MAJOR ways to cut cost
  • Linen costs
  • Working with Wolfgang Puck
  • How do you make food look sexy?
  • What a manager can do from home to help his/her restaurants
  • Importance of tracking
  • Guest interaction is critical for a manager
  • Hospitality is a team sport
  • How he is dealing with COVID-19 within his restaurants

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.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Care about people, guests and staff
  2. What is your biggest weakness?
    • "Hard for me to watch bad decisions being made that are out of my control."
  3. What's one question you ask or thing you look for during an interview?
    • I care more about character than talent
  4. What's a current challenge? How are you dealing with it?
    • Raising money during COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Honesty and owning up to our mistakes
  6. What is one uncommon standard of service you teach your staff?
    • Lack of leadership on the floor in most restaurants. Not with us.
  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?
    • Tell their staff their doing a great job
  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 influence 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?
    • Be kind
    • Learn empathy
    • Be you

Contact info:

Email: monteallansilva@gmail.com

Instagram: @themontesilva

Facebook: @MonteSilva

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 Monte Silva 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!