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

Restaurant Unstoppable with Eric Cacciatore

Release Date: 06/15/2020

737: Jennifer Weishaupt on Engineering Ideal Operations show art 737: Jennifer Weishaupt on Engineering Ideal Operations

Restaurant Unstoppable with Eric Cacciatore

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled  to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine. In addition, Jennifer has served on the Board of Directors of...

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Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website .  To learn...

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Restaurant Unstoppable with Eric Cacciatore

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant . Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, was followed by . Go to as mentioned in today's episode to...

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734: Drew Delaughter on Operating Without Fear or Greed show art 734: Drew Delaughter on Operating Without Fear or Greed

Restaurant Unstoppable with Eric Cacciatore

was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! ...

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733: Ariane Daguin on Humane and Sustainable Farming show art 733: Ariane Daguin on Humane and Sustainable Farming

Restaurant Unstoppable with Eric Cacciatore

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Restaurant Unstoppable with Eric Cacciatore

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened , where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened to rave reviews and accolades. Today, Michael has scaled the operation to include and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in today's...

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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

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Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services show art 731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services

Restaurant Unstoppable with Eric Cacciatore

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond....

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730: Dennis Bagneris Giving People the Space to Grow show art 730: Dennis Bagneris Giving People the Space to Grow

Restaurant Unstoppable with Eric Cacciatore

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More Episodes

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 Tre Trattoria at the San Antonio Museum of Art,  Two Bros BBQ Market and sister restaurant, Alamo BBQ Co, B&D Ice House, The Range, and Chispas Tacos and Margs.

Check out the book Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Michael Michalowicz as mentioned in today's episode!

Check out episode 437 with David Scott Peters about Menu Engineering as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Make it happen and finish strong."

In today's episode with Jason Dady we will discuss:

  • Hard work equals sacrifice
  • Chef competition
  • Work-life balance
  • Learning through your treatment how NOT TO treat your team
  • Chefs starting out in FOH
  • Standing up to bad management
  • Respect and dignity in the kitchen
  • The energy you bering to your workplace
  • Should you attend culinary school?
  • Menu engineering
  • Financials in the restaurant
  • Accountability
  • Opening a restaurant at 24 years old
  • Business partnerships with family
  • Organic scaling
  • Do not believe projections on paper
  • COVID-19

Today's sponsor:

 

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Zachary Weiner Quickbooks for Restaurants Ad

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?
    • Drive
  2. What is your biggest weakness?
    • Trust
  3. What's one question you ask or thing you look for during an interview?
    • What's the best meal you've ever had?
  4. What's a current challenge? How are you dealing with it?
    • Finances - COVID exposes this
  5. Share one code of conduct or behavior you teach your team.
    • Ask for help
  6. What is one uncommon standard of service you teach your staff?
    • Over-season
  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?
    • Take time off
  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?
    • Be genuine
    • Find a hobby
    • Party

Contact info:

www.jasondady.com

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 Jason Dady 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!