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738: Trey Smith on Building an Unsinkable Restaurant

Restaurant Unstoppable with Eric Cacciatore

Release Date: 08/10/2020

750: Nick Kokonas on Tock and Knowing Your Customer show art 750: Nick Kokonas on Tock and Knowing Your Customer

Restaurant Unstoppable with Eric Cacciatore

After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open in 2005. In the years to follow, Nick would go on to co-find , , and Roisters. In addition, Kokonas is the Founder and CEO of , a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world. Check out the first time Nick Kokonas joined RU on . Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite...

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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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748: Evan Hennessey on Finding Comfort in Vulnerability show art 748: Evan Hennessey on Finding Comfort in Vulnerability

Restaurant Unstoppable with Eric Cacciatore

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

Like most success stories, Ari Weinzweig's started over a casual conversation and a beer, with his now partner Paul Saginaw, about their dream business. In 1982, those casual conversations began to manifest into what was then Zingerman's Delicatessen. Today, Zingerman's is much more than a deli; it is a community of businesses, which consist of the following services: catering, event planning, bakery, baking classes, creamery, mail ordering, ZingTrain, restaurant, coffee-house, and candy manufacturer. These business combined, do over 35,000,000 in annual sales. Check out...

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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

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining , aka the MOD Squad in 2009.  Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale.  Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite...

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#BONUS EPISODE-- Talking Shop with Jamie Bissonnette show art #BONUS EPISODE-- Talking Shop with Jamie Bissonnette

Restaurant Unstoppable with Eric Cacciatore

BONUS Episode!!! we're connecting with our most recent guest, Jamie Bissonnette, to reflect on his episode, pull back a few extra layers, and ask the questions you wish I did. These recordings are happening weekly at . Join the network and be a part of the she transformation.

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744: Jamie Bissonnette on How to Network Like a Boss show art 744: Jamie Bissonnette on How to Network Like a Boss

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

Repeat guest and friend, Rudy Miick, is joining us to discuss Core Values. Rudy is the founder of , where his clients run 3-5x the industry average. While others have been writing books about the ability to shift business culture, he's been doing this work successfully in real-time… defining, refining, and implementing what has, in recent years, been called Conscious Capitalism, Conscious Leadership, and Trust and Track management techniques. Thirty years and more than 1,600 successful projects later, Rudy's work still builds on purpose and is guided by clearly defined values that...

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742: Keith Sarasin on The Power of Vulnerability show art 742: Keith Sarasin on The Power of Vulnerability

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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More Episodes

Saint-Germain 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 Bayona Restaurant 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 Restaurant August 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 episode 734 with Drew Delaughter as mentioned in today's episode.

Check out episode 732 with Chef Michael Gulotta as mentioned in today's episode.

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain.

In today's episode with Trey Smith we will discuss:

  • Attention to detail
  • Mentors
  • From law school to culinary school
  • The competitive side of cooking
  • Learning how to ask for help
  • Trusting your team to execute your vision
  • Living and learning in Germany
  • In German restaurants you serve what you kill the night before
  • You're only as good as your team
  • CPA's and accounting
  • Leadership and how to manager people
  • Be respectful always in your restaurant
  • Projections and checklists

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

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Perfectionist
  2. What is your biggest weakness?
    • Perfectionist
  3. What's one question you ask or thing you look for during an interview?
    • What is your long-term goal
  4. What's a current challenge? How are you dealing with it?
    • Planning anything during COVID-19
  5. Share one code of conduct or behavior you teach your team.
    • Communication
  6. What is one uncommon standard of service you teach your staff?
    • Professional actions within a casual environment
  7. What's one book we must read to become a better person or restaurant owner?
  8. Name one service you've hired.
    • Lawyer
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
    • DineX POS system
  10. 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?
    • If you have a dream, take the leap
    • Enjoy what success you have
    • Work your butt off until it's time to stop

Contact info:

Instagram: @saintgermainnola

website: www.saintgermainnola.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 Trey Smith 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!