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740: Anthony Cruz & Gene Colley on The Pursuit of Perfection

Restaurant Unstoppable with Eric Cacciatore

Release Date: 08/17/2020

815: Chris Viaud Owner and Executive Chef of Greenleaf and Culture show art 815: Chris Viaud Owner and Executive Chef of Greenleaf and Culture

Restaurant Unstoppable with Eric Cacciatore

Chef Chris Viaud is owner and executive chef of and sister restaurant, , both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.​Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris...

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814: Zack Oates Founder and CEO of Ovation show art 814: Zack Oates Founder and CEO of Ovation

Restaurant Unstoppable with Eric Cacciatore

With Excitement Allow me to introduce to you today's guest, Founder and CEO of , Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication. Check out Zack's...

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813: Aimee Olexy Founder of Talula's Table, Talula's Garden, The Love show art 813: Aimee Olexy Founder of Talula's Table, Talula's Garden, The Love

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Owner and founder of , and Co-owner and founder of , , , Aimee Olexy. One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of , a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it “The Toughest Table in America.” Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia’s most notable restaurants: ,  and  Check out as mentioned in today's episode. Check out Google Chrome's as...

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812: Brandon Knoepfle Owner/Operator of Acorn Grill Restaurant show art 812: Brandon Knoepfle Owner/Operator of Acorn Grill Restaurant

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to intro owner-operator Brandon Knoepfle. Check out as mentioned in today's episode. Brandon recommends - hiring software for restaurants! Brandon also recommends  - Restaurant Unstoppable hosted an Ovation workshop in the restaurant Unstoppable Network and you can check that out . Show notes… Calls to ACTION!!! Join  and connect with my past guest and a community of superfans. Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Patience and persistence makes...

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811: Matt Plapp Leveraging Your Marketing To Build A Database Of Customers show art 811: Matt Plapp Leveraging Your Marketing To Build A Database Of Customers

Restaurant Unstoppable with Eric Cacciatore

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810: Amy Mills Owner of 17th Street BBQ, The Warehouse, and OnCue Consulting show art 810: Amy Mills Owner of 17th Street BBQ, The Warehouse, and OnCue Consulting

Restaurant Unstoppable with Eric Cacciatore

With Excitement allow me to introduce to you today's guest, Owner of two locations, , and Co-author of and , Amy Mills. Barbecue heiress Amy Mills, daughter of barbecue legend Mike Mills, is considered the industry’s go-to girl for all things barbecue. She is the James Beard Award-nominated author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. Amy divides her time between Boston, Southern Illinois and...

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809: Amy Morton Owner/Operator of Found Kitchen And Social House show art 809: Amy Morton Owner/Operator of Found Kitchen And Social House

Restaurant Unstoppable with Eric Cacciatore

With Excitement allow me to introduce to you today's guest, Owner/Operator of ,  , PATTY2, and , Amy Morton.   Show notes… Calls to ACTION!!! Join  and connect with my past guest and a community of superfans. Subscribe to the  Join the private  Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Give the guest what they want." "Always say yes." "Think outside the box." "Do what is right." In today's episode with Amy Morton we will discuss: 4th (or 5th) generation restaurateur The Playboy organization The...

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808: Tony Smith Founder and CEO of Restaurant365 show art 808: Tony Smith Founder and CEO of Restaurant365

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest, Founder and CEO of , Tony Smith. Tony Smith is Chief Executive Officer and a Co-founder of . Tony’s career has centered on using software to solve business issues across various industries. Prior to starting Restaurant365 he was Director of Services at Dynamic Methods, a software consulting company focused primarily on designing and implementing accounting and operations software solutions. From the beginning at Restaurant365 he spent the majority of his time designing and creating an innovative product that would move the...

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807: Erick Williams Founder and Chef of Virtue Restaurant show art 807: Erick Williams Founder and Chef of Virtue Restaurant

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce today's guest, owner and executive Chef of , Erick Williams. A Chicago native with a formidable career, Williams’ foray and eventual establishment in the culinary scene began at mk The Restaurant working alongside admired chef Michael Kornick. His home for nearly two decades, Williams held the position of Executive Chef at mk, where he was extolled for his farm-to-fork, seasonal approach. During his tenure, the restaurant amassed fiercely loyal patronage while consistently receiving accolades from coast to coast. The expertise Williams built over...

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806: Ken McGarrie Co-Founder of Korgen Hospitality show art 806: Ken McGarrie Co-Founder of Korgen Hospitality

Restaurant Unstoppable with Eric Cacciatore

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book . Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has...

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More Episodes

Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since.      

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Service to others is the rent we pay for our room on earth." -Muhammad Ali

In today's episode with Anthony Cruz and Teen Colley we will discuss:

  • Mentors
  • Chefs making mentees cry
  • Demanding respect as a leader
  • What Susan Spicer taught Anthony in the kitchen
  • Working on the line with no tickets, just call backs
  • Work ethic
  • Alcoholism in the restaurant industry
  • Testing a concept at festivals
  • Word of mouth
  • Let your people lean into their strengths
  • Giving away food to even organizers
  • Willingness to be vulnerable and ask questions/seek guidance
  • Painting yourself into a corner through branding
  • Social media best practices
  • Cross-promotions with companies you like and respect
  • Giveaways, are they worth it?
  • COVID-19's effect on festivals and food trucks

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?
    • Gene: Remain calm during a stressful service
    • Anthony: Passion
  2. What is your biggest weakness?
    • High standards, no one cares as much as the owners
  3. What's one question you ask or thing you look for during an interview?
    • Are you willing to go through this with us? Watch them work and see if they will work well within the company
  4. What's a current challenge? How are you dealing with it?
    • Anthony: Finding the right mentors for uncharted waters e.i. franchising/brick and mortars
    • Gene: Work-life balance
  5. Share one code of conduct or behavior you teach your team.
    • Meticulous pursuit of perfection and a constant sense of urgency
  6. What is one uncommon standard of service you teach your staff?
    • Giveaways/treat each customer as a friend
  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?
    • Restaurants' inability to adapt (especially during COVID-19)
    • BOH/FOH employees are not compensated for what they're worth in this industry
  9. Name one service you've hired.
  10. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
  11. 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?
    • Always be kind to others
    • Don't be greedy
    • Help others

Contact info:

Instagram: @sothernsfood

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 Anthony Cruz and Gene Cally 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!