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739: Isaac Toups on Taste Your Food and Work Clean

Restaurant Unstoppable with Eric Cacciatore

Release Date: 08/13/2020

765: Shawn Walchef on Media First/Restaurant Second WORKSHOP show art 765: Shawn Walchef on Media First/Restaurant Second WORKSHOP

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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763: Checklists 101 Workshop with David Scott Peters show art 763: Checklists 101 Workshop with David Scott Peters

Restaurant Unstoppable with Eric Cacciatore

to schedule your discovery call with David Scott Peters. In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop checklists to "enforce your will.". David Scott Peters offers a 24-week premium coaching program for independent restaurant owners who are committed to transformation. The first step is a discovery call where David helps you identify what is holding you back from the breakthrough that leads to the freedom you deserve. Working through this information together, you and he will determine if his program is a good fit for...

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762: Getting Personal #3 with Eric Cacciatore and Jared Parisi show art 762: Getting Personal #3 with Eric Cacciatore and Jared Parisi

Restaurant Unstoppable with Eric Cacciatore

Eric Cacciatore is the host of Restaurant Unstoppable Podcast and Jared Parisi is the audio/visual editor. Today we are discussing the future of Restaurant Unstoppable, our vision, our core values, and the . Check out Check out Check out the past workshops that we hosted in the Restaurant Unstoppable Network including... Show notes… Calls to ACTION!!! Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) In today's episode with Jared and Eric we will discuss: The future of Restaurant Unstoppable Our core values Our mission...

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761: Optimizing Digital Ordering with Toast, Inc. show art 761: Optimizing Digital Ordering with Toast, Inc.

Restaurant Unstoppable with Eric Cacciatore

Today's conversation is about Optimizing Digital Ordering with . Eric Cacciatore is the moderator and the panel will be made up of three other industry leaders: , Marketing and Branding Consultant and co-Founder of  with locations all over California, , Co-Founder of in Richmond, VA, and of in NYC, and , Managing Partner, General Manager & Business Controller of  in Wilmette, IL. Check out Toast's 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!) In...

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760: Nick Sarillo on Tangible Framing For Employee Growth show art 760: Nick Sarillo on Tangible Framing For Employee Growth

Restaurant Unstoppable with Eric Cacciatore

Nick Sarillo is today's guest. He is the founder and CEO of  with locations in Crystal Lake and Elgin, IL. He is also the author of . Additionally, Nick is the founder of the . Check out and with Nick Sarillo! Check out episode 743 with Rudy Miick 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!) Favorite success quote or mantra: "I inspire purpose and values in people's work and life." In today's workshop with Nick Sarillo we will discuss: Workshop details,...

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759: Rob Giuliani on Giving Up Is Too Easy show art 759: Rob Giuliani on Giving Up Is Too Easy

Restaurant Unstoppable with Eric Cacciatore

Get control over your cash flow with . Originating from Ocean County, NJ, today's guest is Rob Giuliani, a graduate of Rutgers University, a veteran, entrepreneur, restaurateur, surfer, and the co-founder & CEO of , which just opened its 99th location. 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: "Anyone can give up. It's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart? That's true strength." ...

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758: Jordan Boesch on In-depth with 7Shifts show art 758: Jordan Boesch on In-depth with 7Shifts

Restaurant Unstoppable with Eric Cacciatore

Today's guest, Jordan Boesch, hails from Saskatoon, Saskatchewan, Canada, got his start in hospitality working at his dad's Quiznos, is a Graduate of Algonquin College of Applied Arts, is a programmer by trade, and is the CEO and Founder of .  In this episode, we dive into the story behind 7shifts, what separates from other Labor management platforms, the data 7Shifts is privilege to, and what the future of 7shifts looks like.   Check out  as mentioned in today's episode! Check out  as mentioned in today's episode! Show notes… Calls to ACTION!!! ...

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757: Nancy Batista-Caswell on Finding Your Voice show art 757: Nancy Batista-Caswell on Finding Your Voice

Restaurant Unstoppable with Eric Cacciatore

Join the RUNetwork! ! Check out the first time Nancy Batista-Caswell joined the show! Check out focusing on independant restaurants in Massachusetts. Check out as mentioned in today's episode! Check out as mentioned in today's episode! Today's guest, Nancy Batista-Caswell, has been kicking butt and taking names for as long as she's been in the game. She is the Proprietor of Caswell’s Restaurant Group which consists of Ceia Kitchen and Bar, BRINE, and Oak + Rowan. Ceia has received numerous ‘best’ awards for its culinary, wine and overall experience. Some of Ceia's more recent...

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756: Workshop- Jill Raff on The 3 E's to Heightened Customer Experience show art 756: Workshop- Jill Raff on The 3 E's to Heightened Customer Experience

Restaurant Unstoppable with Eric Cacciatore

(join the network and save $500) Check out as mentioned in today's episode! 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!) Favorite success quote or mantra: “Individually we are one drop but together we are an ocean.” In today's workshop with Jill Raff we will discuss:   The Three E's: Educate Engage Entrust More info and resources if you join the network !

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More Episodes

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened Toups’ Meatery restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by Toup's South.

 

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Too dumb to be scared."

In today's episode with Isaac Toups we will discuss:

  • The true meaning of "Cajun"
  • There's an insane amount to learn as a chef, even 20 years in
  • Organization
  • Take a fault and turn it into a superpower
  • Consistency
  • How to "taste your food"
  • "Work clean"
  • Seniority advancements are a mistake
  • Have a good report with everyone in your circle
  • Be as straight-forward as possible with your staff
  • Being a manager in a kitchen for 20 years gives you a degree in psychology
  • Everyone knows that dick at work; don't be that dick at work
  • Staging/traveling
  • Marketing yourself
  • Being a chef with a talent agency
  • Celebrity chefs
  • Recipe books
  • The reality of "living the dream"
  • Location, location, location

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?
    • Drive
  2. What is your biggest weakness?
    • Ego, a little is good but too much is bad news
  3. What's one question you ask or thing you look for during an interview?
    • Team player
  4. What's a current challenge? How are you dealing with it?
    • Staying calm, learn when to walk away from a situation and/or let someone else take it over
  5. Share one code of conduct or behavior you teach your team.
    • Do to others what you would like done to you
  6. What is one uncommon standard of service you teach your staff?
    • The customer is not always right
  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?
    • Don't ask their employees or their best customers what they could be doing better
  9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  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?
    • Be there for your children
    • Do your work 100% or don't do it at all
    • Find someone to love and love them more

Contact info:

Facebook: @ToupsMeatery

Instagram: @toupsmeatery | @teamtoups

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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And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Isaac Toups 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!