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717: Mark Estee on Vertical Integration and Social Capital

Restaurant Unstoppable with Eric Cacciatore

Release Date: 05/25/2020

750: Nick Kokonas on Tock and Knowing Your Customer show art 750: Nick Kokonas on Tock and Knowing Your Customer

Restaurant Unstoppable with Eric Cacciatore

After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open in 2005. In the years to follow, Nick would go on to co-find , , and Roisters. In addition, Kokonas is the Founder and CEO of , a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world. Check out the first time Nick Kokonas joined RU on . Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite...

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Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at , Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at . Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and , as well as Chef de Partie of , all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and...

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Restaurant Unstoppable with Eric Cacciatore

BONUS Episode!!! we're connecting with our most recent guest, Jamie Bissonnette, to reflect on his episode, pull back a few extra layers, and ask the questions you wish I did. These recordings are happening weekly at . Join the network and be a part of the she transformation.

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Collinsville, CT native, Jamie Bissonnette is a graduate of the . After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open . Two years later Jamie was recruited by Ken Oringer to open KO Prime.  Oringer and Bissonnette partnered to develop Boston favorites , Coppa, and . Check out the first time Jamie joined RU back on ! Visit to help save local restaurants. Tell congress to NOW! Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the...

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743: Rudy Miick on Core Values as Decision-Making Tools show art 743: Rudy Miick on Core Values as Decision-Making Tools

Restaurant Unstoppable with Eric Cacciatore

Repeat guest and friend, Rudy Miick, is joining us to discuss Core Values. Rudy is the founder of , where his clients run 3-5x the industry average. While others have been writing books about the ability to shift business culture, he's been doing this work successfully in real-time… defining, refining, and implementing what has, in recent years, been called Conscious Capitalism, Conscious Leadership, and Trust and Track management techniques. Thirty years and more than 1,600 successful projects later, Rudy's work still builds on purpose and is guided by clearly defined values that...

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At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding . concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers. Since 2012, has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms. In addition to his time in the kitchen,...

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Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns Liberty Food & Wine Exchange in downtown Reno, The Union in downtown Carson City, chez louie inside the Nevada Museum of Art, the historic Overland Restaurant & Pub, and the recently opened Cucina Lupo in Carson City. He’s also the managing partner at Campo Mammoth. 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!!!

Favorite success quote or mantra:

  • "Create a culture of learning, caring, and respect."

In today's episode with Mark Estee we will discuss:

  • Humility
  • Is culinary school worth it?
  • What makes a great cook BESIDES ability to cook food
  • The business side of cooking
  • What a corporate work experience teaches you
  •  Attitude, positive mindset
  • Aim low and adjust and scale based on income
  • Mental toughness is key in this industry
  • Weekly managers meetings
  • Say things in the kitchen with caring a respect and you will get the same treatment
  • COVID-19
  • Retrain your staff AND YOUR CUSTOMERS when reopening

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

 

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Leadership
  2. What is your biggest weakness?
    • Following the shiny object
  3. What's one question you ask or thing you look for during an interview?
    • Can you make marinara sauce?
  4. What's a current challenge? How are you dealing with it?
    • Finding balance in my life
  5. Share one code of conduct or behavior you teach your team.
    • Respect our products, respect our people
  6. What is one uncommon standard of service you teach your staff?
    • Making the customer feel right and heard
  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?
    • Listen
  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?
    • Eat local food
    • Take the job you hate and make it the job you love
    • Strike a balance in life

Contact info:

Liberyfoodandwine.com

Reno Local Food Group

All social handles: @markestee

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 Mark Estee 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!