738: Trey Smith on Building an Unsinkable Restaurant
Restaurant Unstoppable with Eric Cacciatore
Release Date: 08/10/2020
1247: Chris Goss, Director of Human Resources at Heirloom Hospitality and Founder of Awakened Hospitality
Restaurant Unstoppable with Eric Cacciatore
Chris Goss is the Director of Hospitality, Operations, and Human Resources at Heirloom Hospitality in Vermont, where he oversees people, culture, and guest experience across the organization. With more than four years in this role, and over 30 years of restaurant hospitality experience before that, Chris blends strategic HR leadership with hands-on operational expertise to help build engaged teams and memorable hospitality experiences. Passionate about “awakened” hospitality, he focuses on values-driven leadership, staff development, and creating workplaces where people feel seen,...
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1246: Jordan Ware and Cindi Kozak, Co-Owners of Frankie’s
Restaurant Unstoppable with Eric Cacciatore
Jordan Ware and Cindi Kozak are the chef-and-general manager team behind in Burlington, Vermont, a 70-seat, seafood-forward, farm-to-table restaurant in the former Penny Cluse Café space that has quickly become one of the most talked-about new spots in the country. After years working together at Hen of the Wood—Jordan as executive chef and Cindi as general manager and wine buyer—they struck out on their first solo venture, building a warm, “fine but friendly” dining room that bridges casual and special-occasion hospitality while spotlighting New England farms, fisheries, and...
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1245: Eric Scheffer, Founder and CEO of The Scheffer Group
Restaurant Unstoppable with Eric Cacciatore
Eric Scheffer is the Founder and CEO of , based in Asheville, North Carolina. Eric comes from a family that worked in the entertainment business in NYC and LA and he too joined them in that business at a young age. Eventually, he decided to pivot to restaurateur. Eric opened his first restaurant in Asheville in 2000 and has owned 7 concepts in the city since then. Today, The Scheffer Group consists of 2 Vinnie's neighborhood Italian locations, 1 Jettie Rea's Oyster House location, and 1 Gan Shan Neighborhood Asian location. Join RULibrary: Join RULive: Set Up your RUEvolve...
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1244: Philip Bollhoefer, Vice President of Food and Beverage at Parks Hospitality Group
Restaurant Unstoppable with Eric Cacciatore
Philip Bollhoefer is the Vice President of Food & Beverage at based in Raleigh, North Carolina. Starting in 2008, Parks Hospitality Group opens, owns, and operates hotels in North Carolina, South Carolina, Tennessee, and Georgia. When Philip joined in 2016 they owned 6 hotels and today they own 12. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - — the leader in automated cooking oil management. Their Total Oil Management solution is an end-to-end closed loop automated...
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1243: Elizabeth Tilton, Founder and CEO of Oyster Sunday and OS BENEFiTS
Restaurant Unstoppable with Eric Cacciatore
Elizabeth Tilton is the Founder and CEO of and . Based in both New Orleans and NYC and founded in 2019, Oyster Sunday is a hospitality consulting agency for independent F&B businesses. Consider them your thought partner or an extension of your in-house team, whether you're launching a business or currently operating one. The company is currently rolling out their Oyster Sunday HR department. OS BENEFiTS seeks to help your team get affordable health insurance and wellness benefits built for hospitality companies and organizations. Join RULibrary: Join RULive: Set Up...
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1242: Leonard Botello, Pit Master and Owner at Truth BBQ
Restaurant Unstoppable with Eric Cacciatore
Leonard Botello is the owner and Pit Master of , which currently has two locations in Houston and Brenham, TX. Leonard grew up in restaurants with his family and went on to study Biology at A&M. He pivoted to BBQ when he had his first real eye-opening experience with craft BBQ. In 2015 he opened the first Truth BBQ in Brenham, Texas and in 2019 he opened the second location in Houston. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - — the leader in automated cooking oil...
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1241: Ope Amosu, Chef/Owner/Blok Captain of ChòpnBlọk
Restaurant Unstoppable with Eric Cacciatore
Ope Amosu is the chef/owner of located in Houston, Texas. Ope began his career working in oil and gas all over the globe. The son of Nigerian parents, Ope found that no matter where he travelled, it was difficult to get Nigerian food and find the local Nigerian culture. So, in 2017 he decided he should open a West African/Nigerian food restaurant in Houston. He began with private dinners and then held "restaurant takeovers" and in 2018 opened up in a food hall to great success. In 2022, the first standalone ChòpnBlọk opened. Join RULibrary: Join RULive: Set Up...
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1240: Neil Chand, Co-Founder of FoodServiceIQ
Restaurant Unstoppable with Eric Cacciatore
FoodServiceIQ is based in Austin, Texas and helps specifically independant restaurants reduce food costs by an average of 5-7% on a 100% performance basis. To use their services, please email Eric at to get the best deal! Also, we get a commission this way, which greatly helps the mission and the podcast thrive into the future! Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize,...
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1239: Willet Feng and Diane Wu Feng, Co-Owners of burger-chan
Restaurant Unstoppable with Eric Cacciatore
Willet Feng and Diane Wu Feng are the Co-Owners of , a "mom and pop burger shop" founded in 2016 and located in Houston, Texas. Chef Ryan Stewart of Silver Linings Hospitality recently partnered with them and has taken over the major operations of burger-chan so that Willet can focus on is next concept, the still young . Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share,...
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1238: Charles Clark, Owner of Clark Concepts
Restaurant Unstoppable with Eric Cacciatore
Charles Clark is the owner of Clark Concepts, based in Houston, TX. Charles was on the show for episode 666 back in 2019 and quite a lot has changed since then. In 2019, he had 6 concepts and a partner. He and his partner recently split amicably so that Charles could solely focus on . In addition to improving Brasserie 19, Charles is currently looking for a location for his next solo concept. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: Today's sponsors: - Cerboni is an all-in-one financial solution...
info_outlineSaint-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!!!
- 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:
- "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
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Perfectionist
- What is your biggest weakness?
- Perfectionist
- What's one question you ask or thing you look for during an interview?
- What is your long-term goal
- What's a current challenge? How are you dealing with it?
- Planning anything during COVID-19
- Share one code of conduct or behavior you teach your team.
- Communication
- What is one uncommon standard of service you teach your staff?
- Professional actions within a casual environment
- What's one book we must read to become a better person or restaurant owner?
- Kitchen Confidential by Anthony Bourdain
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- Name one service you've hired.
- Lawyer
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- DineX POS system
- 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!