735: Nina Compton on Positive Vibes All Around
Restaurant Unstoppable with Eric Cacciatore
Release Date: 07/30/2020
Restaurant Unstoppable with Eric Cacciatore
Fares Kargar is the Owner of and in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations. Favorite success quote/mantra: "This too shall pass." In this episode we will discuss: ...
info_outline 1074: Doug Turbush Chef & Owner Seed Kitchen and BarRestaurant Unstoppable with Eric Cacciatore
Doug Turbush is the Chef & Owner of in Atlanta, GA. Doug started in the business as a 15 year old washing dishes. He went to school for hotel managment and went to the C.I.A. after that. His goal was to open his own restaurant by his early 30s. He lived and cooked in Thailand and lived and cooked in Atlanta until at 39 he opened Seed Kitchen and Bar in Atlanta in 2011. In 2013 he opened Stem Wine Bar next to Seed, and in 2016 he opened another restaurant which then closed in 2024. Favorite success quote/mantra: "Make it nice or make it twice." In this episode we will discuss: ...
info_outline 1073: Jen Hidinger-Kendrick Founder of Giving KitchenRestaurant Unstoppable with Eric Cacciatore
Jen Hidinger-Kendrick is the Founder of . Jen and her late husband, Ryan, started a supper club in Atlanta around 2012. The supper club was incredibly successful and finally, four years later, they opened Staplehouse together. Staplehouse was also a great success. However, before the restaurant opened, Ryan was disgnosed with cancer and passed away in 2014. Jen sold her share of the restaurant to her partners and started Giving Kitchen, a nonprofit with this mission: "to provide emergency assitance to food service workers through financial support and a network of community resources."...
info_outline 1072: Damian Otero and Miguel Hernandez, CEO and COO at Rreal TacosRestaurant Unstoppable with Eric Cacciatore
Damian Otero is the CEO of Rreal Tacos and Miguel Hernandez is the company's COO. Damian and Rreal Tacos were previously on the show for episode 945 back in 2022. At that time, Rreal Tacos was opening their third location. Today there are 8 locations with more on the way. They are based in Atlanta, GA. Favorite success quote/mantra: "Create an opportunity biug enough for everybody to get a piece of the action." In this episode we will discuss: Negotiating leases Real estate and restaurants Growth/expansion Sharing equity with employees Marketing Today's sponsor: : Are you a chef, owner,...
info_outline 1071: Shuai & Corrie Wang Co-Owners of Super Happy Fun Time GroupRestaurant Unstoppable with Eric Cacciatore
Corrie and Shuai Wang are the co-owners of Super Happy Fun Time Group which operates and in Charleston, SC. Shuai is a Chinese immigrant who grew up in NYC. There he met Corrie while working in restaurants. Corrie is from upstate NY and is also an author. They moved to Charleston together in 2014 and soon after started a foodtruck and popups to test their culinary concepts. Jackrabbirt Filly opened in 2019 with King BBQ opening in November of 2023. Favorite success quote/mantra: Shuai: "You have yet to experience your best days." Corrie: "Like attracts like." In this episode we...
info_outline 1070: Bret Oliverio Owner of Sup DogsRestaurant Unstoppable with Eric Cacciatore
Bret Oliverio is the Owner of Sup Dogs, based in Greenville, NC. Bret began his post-school career as a radio broadcaster. His brother started Sup Dogs back in 2008 but tragically passed away a few years later. That's when, in 2012, Bret took over the restaurant and continues to own it today. Now, there are two Sup Dogs locations, plus a distillery and a cocktail bar. Favorite success quote/mantra: "If you let up, you lose." In this episode we will discuss: Marketing Leaving another industry for restaurants Get an accountant Profit-first Menu engineering Verticle integration...
info_outline 1069: Sother Teague Creative Drunk and Founder of Sother HospitalityRestaurant Unstoppable with Eric Cacciatore
Sother Teague is the "Creative Drunk." He is the Founder of Sother Hospitality, Beverage Director at Amor y Amargo, Cohost of the Speakeasy Podcast, author of "I'm Just Here For The Drinks", and most importantly, a bar tender. Favorite success quote/mantra: "If you're the smartest guy in the room, you're in the wrong room." In this episode we will discuss: Partnerships Theater of hospitality Lawyers Popups Bars/bartending Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes...
info_outline 1068: Kate Holowchik Chef/Owner of Lionheart ConfectionsRestaurant Unstoppable with Eric Cacciatore
Kate Holowchik is the chef/owner of Lionheart Confections. Kate grew up baking with her family and began baking in corporate kitchens, such as Panera Bread, during college. After going from kitchen to kitchen, from FOH to baking in BOH, she eventually started Lionheart Confections, a baking popup based in New Hampshire, in 2020. Favorite success quote/mantra: "Lead with a kind heart and live unapologetically." In this episode we will discuss: Mentors Popups Toxic kitchens Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for...
info_outline 1067: Matt Berry & Vinny and Dante Marino Co-Owners of DeadProof Pizza CoRestaurant Unstoppable with Eric Cacciatore
Matt Berry, Vinny Marino, and Dante Marino are the Co-Owners of in New Hampshire. DeadProof Pizza Co is a mobile pizza vendor based in Manchester, NH. Chef Matt Berry created the concept and sought Dante and Vinny for help with marketing. They are all now co-owners of the wildely popular concept. Favorite success quote/mantra: "If you're scared, do it scared." In this episode we will discuss: Pop-ups Marketing Pizza Finding the balance Today's sponsor: : Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that...
info_outline 1066: Irene Li Co-Owner of Mei Mei DumplingsRestaurant Unstoppable with Eric Cacciatore
Irene Li is the co-owner of in Boston, MA. Irene grew up in Boston in a Chinese-American family where food was always paramount. She realized her love for cooking while attending Cornell. She and her brother and sister opened Mei Mei Street Kitchen, a food truck, in 2012. In 2018, Irene bought out her co-owner siblings in order to take full control of the business and take it in a new direction, a direction dedicated to identifying and addressing food injustice. She soon realized that dumplings were the most popular item on the menu, and doubled down on that item. Today she sells dumplings...
info_outlineHailing 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 Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta 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, Compère Lapin was followed by Bywater American Bistro.
Go to www.saverestaurants.com as mentioned in today's episode to support restaurants.
Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims.
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:
- "Positive vibes all around."
In today's episode with Nina Compton we will discuss:
- The feeling of hitting a ceiling
- Being committed to your journey before taking the first step
- Receiving industry accolades while operating in the red
- Food cost management
- Competing on top chef
- Having so many things on your table and no time to look at them
- Making sure you sign the right deal
- Always get a lawyer on your side for establishing business deals
- Restauranteurs overspend before opening and open in the red
- The differences in hotel restaurant deals; which is best for you?
- The effects of AirBnB on your restaurant's neighborhood and your business
- The effects of COVID on NOLA specifically
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?
- Focus
- What is your biggest weakness?
- Impatience
- What's one question you ask or thing you look for during an interview?
- Open-mindedness
- What's a current challenge? How are you dealing with it?
- The future
- Share one code of conduct or behavior you teach your team.
- Be kind and empathetic
- What is one uncommon standard of service you teach your staff?
- Recognition of your guest. SEE them
- What's one book we must read to become a better person or restaurant owner?
- The Bible
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- The Bible
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- The focus on diversity in restaurants
- Name one service you've hired.
- Accounting - ASU Accounting
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Micros - HR
- 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?
- Use salt
- Have fun when you're cooking and eating
- Share with people you love
Contact info:
Instagram: @ninacompton
Thanks for listening!
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Huge thanks to Nina Compton for joining me for another awesome episode. Until next time!