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738: Trey Smith on Building an Unsinkable Restaurant

Restaurant Unstoppable with Eric Cacciatore

Release Date: 08/10/2020

773: Chad Grubbs on Creating Unique Experiences show art 773: Chad Grubbs on Creating Unique Experiences

Restaurant Unstoppable with Eric Cacciatore

is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors.  Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures. Check out as mentioned in today's episode. Check out as mentioned in...

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772: Mike Bausch on Ultimate and Efficient Communication show art 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  show art 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 show art 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. show art 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 show art 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! show art 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. show art 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 show art 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 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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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!