726: Diego Galicia on Providing Insurance with only 6 Employees
Restaurant Unstoppable with Eric Cacciatore
Release Date: 06/29/2020
772: Mike Bausch on Ultimate and Efficient Communication
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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771: Coffee with Eric and Friends-- Profit First and Partnership Agreements
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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770: Will Myska on Winning Amongst Ourselves
Restaurant Unstoppable with Eric Cacciatore
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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769: Kyle Inserra on Real Estate, Scaling, Partners, and Equity.
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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768: Automating your Accounts Payable with Plate IQ's Greg Alpatov
Restaurant Unstoppable with Eric Cacciatore
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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767: Jamie Giovinazzo on Eating and Living Clean, Bro!
Restaurant Unstoppable with Eric Cacciatore
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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766: Lee Frank on Be Yourself. Do You.
Restaurant Unstoppable with Eric Cacciatore
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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765: WORKSHOP Media First/Restaurant Second Shawn Walchef
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
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
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...
info_outlineOriginally 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 Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto.
In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (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. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists.
Check out The Subtle Art of Giving a Fuck by Mark Manson as mentioned in today's episode.
Show notes…
Calls to ACTION!!!
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)
Favorite success quote or mantra:
- "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are."
In today's episode with Diego Galicia we will discuss:
- Pressures of being a chef
- Keeping your circle small
- Reflecting on mistakes
- What can a restaurant job can supply for you when you're down on your luck
- Cooking is a team sport
- Never be afraid to ask fellow chefs for help
- Become a master of numbers
- Restaurants live and die by their numbers
- Lessons from a corporate kitchen job
- Tell a story with your menu
- Partnerships
- The secret to providing health insurance for your staff is that you aren't an asshole
Today's sponsor:
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
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Commitment
- What is your biggest weakness?
- Patience
- What's one question you ask or thing you look for during an interview?
- If they have a car
- Share one code of conduct or behavior you teach your team.
- Respect
- What is one uncommon standard of service you teach your staff?
- Recognizing that "The customer is always right" is not true
- What is one book that is a must read to make us a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Take care of their staff
- Name one service you've hired.
- Alsco - Linen Service in Texas
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- Tock for reservations
- LegalZoom for legal advice
- Ehealthinsurance for affordable health insurance.
- 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?
- Cooking is a gift for human beings
- Have respect
- Don't judge people
Contact info:
website: www.restaurantmixtli.com
Instagram: @mixtlicloud
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 Diego Galicia for joining me for another awesome episode. Until next time!