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729: Page Pressley on Clarity of Vision

Restaurant Unstoppable with Eric Cacciatore

Release Date: 07/09/2020

749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen show art 749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen

Restaurant Unstoppable with Eric Cacciatore

Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept . A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ...

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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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747: Workshop-Anarchism is Business with Ari Weinzweig show art 747: Workshop-Anarchism is Business with Ari Weinzweig

Restaurant Unstoppable with Eric Cacciatore

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746: Matt Jennings on Homegrown Vision show art 746: Matt Jennings on Homegrown Vision

Restaurant Unstoppable with Eric Cacciatore

Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with...

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745: Workshop- Knowing with It's Time to Scale with Chris Schultz show art 745: Workshop- Knowing with It's Time to Scale with Chris Schultz

Restaurant Unstoppable with Eric Cacciatore

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Restaurant Unstoppable with Eric Cacciatore

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Restaurant Unstoppable with Eric Cacciatore

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

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Restaurant Unstoppable with Eric Cacciatore

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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Restaurant Unstoppable with Eric Cacciatore

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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 Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef  at Foxtail; a seasonally driven experiential at home dining concept.

Check out Eat That Frog by Brian Tracy as mentioned in today's episode!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • Clear eyes, full hearts, can't lose."

In today's episode with Page Pressley we will discuss:

  • Working for free - the benefits
  • Breaking bad habits in the kitchen
  • NOT cooking with recipes
  • If you want something you have to go get it
  • Managing precision and volume
  • Incentive
  • Substance abuse in the industry
  • Emotional intelligence
  • How to teach culture
  • Achieving balance
  • The significance of networking in the industry
  • Opening 5 restaurants in 18 months
  • Opening vs. Operating an existing restaurant
  • Becoming investable
  • Dinner clubs!

Today's sponsor:

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Clarity
  2. What is your biggest weakness?
    • Balance
  3. What's one question you ask or thing you look for during an interview?
    • What do you do outside work?
  4. What's a current challenge? How are you dealing with it?
    • Time management
  5. Share one code of conduct or behavior you teach your team.
    • Approach everything with love
  6. What is one uncommon standard of service you teach your staff?
    • Approach everything with love
  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?
    • Ask what they can do for the people who are serving them
  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?
    • A general better understanding of how internet connections work
  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 show up for the people who show up for you
    • Clear eyes, full hearts, can't lose
    • No amount of work or professional success is worth significant personal sacrifice

Contact info:

Check out the Fox Tales podcast hosted by Page.

Foxtails website

info@foxtailsupper.com

Social handles: Twitter: @pagepressley Instagram: @pagepressley

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 Page Pressley 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!