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724: Jeremy Mandrell and Anne Ng on Clear Purpose, Direction, and Process

Restaurant Unstoppable with Eric Cacciatore

Release Date: 06/22/2020

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Restaurant Unstoppable with Eric Cacciatore

Mike Bausch is an industry leader whose restaurant, , is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of . Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) ...

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Restaurant Unstoppable with Eric Cacciatore

Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around . Frankly, the conversation around Profit First was another reason why I...

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At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to in Dover, NH. Next, he worked at Portsmouth’s popular before joining where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened in Kitty, ME, with restaurateur Jay McSharry. Check out as mentioned in today's episode. Check out as...

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Restaurant Unstoppable with Eric Cacciatore

Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as  and he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants and, where he was eventually forced out by his partners. Today he's the Co-Founder of and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the , where...

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Today's guest, Greg Alpatov,  is the Direct of Sales for , an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of and how they've evolved into the organization they currently are. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or...

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Jamie Giovinazzo is the founder of , a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 has tens of thousands of customers across 11 states. Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "A man can fail many times, but he is not a failure until, he...

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Get your 30-day Trial to Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he  was invited to cook at...

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Restaurant Unstoppable with Eric Cacciatore

Over the last 12 years Shawn Walchef’s restaurant, , and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business. Check out 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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764: Kate McGrath on Take Your Chance show art 764: Kate McGrath on Take Your Chance

Restaurant Unstoppable with Eric Cacciatore

Kate McGrath originates from Newfields, NH, and is a graduate from the University of New Hampshire where she majored in Liberal Arts, Political Science, and Communications. In 2003 she joined the Jumpin' Jays Fish Cafe team as a host and eventually became GM. In 2016 she partnered Jay McSharry (the "Jay" from Jumpin Jay's) and Andrew Wilson to open The Rail Penny Tavern.  In 2020 The Rail Penny Tavern was recognized by NH magazine as one of the best overall dining experiences in NH.  Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes…...

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763: Checklists 101 Workshop with David Scott Peters show art 763: Checklists 101 Workshop with David Scott Peters

Restaurant Unstoppable with Eric Cacciatore

to schedule your discovery call with David Scott Peters. In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop checklists to "enforce your will.". David Scott Peters offers a 24-week premium coaching program for independent restaurant owners who are committed to transformation. The first step is a discovery call where David helps you identify what is holding you back from the breakthrough that leads to the freedom you deserve. Working through this information together, you and he will determine if his program is a good fit for...

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More Episodes

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 Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts.

Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode.

Check out Square POS as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Mistakes stop here."
  • If there's any question, there's no question."

In today's episode with Jeremy Mandrell and Anne Ng we will discuss:

  • Lessons Jeremy took from culinary school
  • Commitment to excellence
  • From food science to food prep and cooking
  • Applying science to food
  • Maintaining a level of ridiculously high standards
  • How to attract great people to your organization
  • Defeating your own laziness
  • Getting your foot in the bakery door via farmer's markets
  • Proof of concept
  • How to develop regulars
  • Quality of quantity
  • Food trucks
  • 3-way partnerships are best
  • Pop-ups
  • Converting a condemned house into a bakery
  • Start where you can
  • The decision to close a shop NOT because it was losing money
  • Sexism in the industry
  • How have restaurants changed?
  • The future of the industry

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.

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Anne: approachability
    • Jeremy: hard work
  2. What is your biggest weakness?
    • Anne: stubborn
    • Jeremy: cookies
  3. What's one question you ask or thing you look for during an interview?
    • A team player, driven
  4. What's a current challenge? How are you dealing with it?
    • Keeping up with standards from staff and food
  5. Share one code of conduct or behavior you teach your team.
    • Integrity, standing up for what you believe in, doing the right thing even when nobody is watching
  6. What is one uncommon standard of service you teach your staff?
    • Discipline
  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?
    • Say thank you to your team
  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?
    • Always strive to be better
    • Never settle for anything less than the expectation
    • Don't lose yourself in your work

Contact info:

www.bakerylorraine.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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And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Jeremy Mandrell and Anne Ng 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!