740: Anthony Cruz & Gene Colley on The Pursuit of Perfection
Restaurant Unstoppable with Eric Cacciatore
Release Date: 08/17/2020
1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar
Restaurant Unstoppable with Eric Cacciatore
Addie and Dustin Teague are the owners of located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to Houston. In 2011, Addie opened Relish as a market and hired Dustin as her chef. The market version of Relish closed in 2015 and was reopened in 2016 as Relish Restaurant and Bar. In 2024, the second location opened. Join RULibrary: Join RULive: Set Up...
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1233: David Denis, Chef/Owner of Bistro Mistral
Restaurant Unstoppable with Eric Cacciatore
Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought with his partners. This year he became the sole owner of the restaurant and will rename it Bistro Mistral. He plans to open at least 4 more restaurants in Houston. Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on...
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1232: Brian Reece and Steve Crowley, Co-Founders of Service Physics
Restaurant Unstoppable with Eric Cacciatore
Brian Reece and Steve Crowley are the co-founders of . Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for franchising. Brian and Steve are hosting a live on December 9th, 2025. Go to to get a link to join that conversation! 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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1231: Dan Carr, CEO and Co-Owner of Visconti’s Hospitality Group
Restaurant Unstoppable with Eric Cacciatore
Dan Carr is the Co-Owner of . The original Visconti’s was opened in 1985 in Wenatchee, WA. Dan moved to Wenatchee from the midwest in 1991 and started working in Visconti’s in 1993 after meeting the President and Owner, Candy Mecham. Dan and candy then opened a second Visconti’s in Leavenworth, WA and since then they have opened 6 concepts across 9 locations in Washington. 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...
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1230: What you need to know about L.T.O.’s with Anna Neave
Restaurant Unstoppable with Eric Cacciatore
This is a LIVE event all about Limited Time Offers (L.T.O.'s) and how to best utilize them in your business, as presented by Anna Neave. Anna is the owner of and in Austin, Texas! 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, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE...
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1229: Hannah Selinger, Author of Cellar Rat: My Life in the Restaurant Underbelly
Restaurant Unstoppable with Eric Cacciatore
is a James Beard-nominated lifestyle writer and journalist based in Massachusetts. Hannah attended the French Culinary Institute and started working in the restaurants around 2002 in NYC. She worked for some very big names, such as David Chang. In addition to promoting her new book, a memoir titled , she is also promoting restaurant workers' rights in the modern age. Hannah asked that you use to purchase her book. Come hang with Hannah and me on 10/20/25 at 11 AM EST: https://zoom.us/j/6508205412 Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: ...
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1228: 7 Phases of Menu Engineering with Sean Willard
Restaurant Unstoppable with Eric Cacciatore
Sean Willard has two decades of hospitality experience. He started in the business in his teens in a steakhouse and quickly moved through nearly all positions (FOH and BOH) until he landed at menu engineering. He then attended Cornell University's School of hotel Administration where he was taught by Stephani Robson (past guest many times over!). You can find Sean these days at https://www.menuengineers.com/ 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...
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1227: Jason E. Brooks, Keynote Speaker, Author, and Profitability Coach
Restaurant Unstoppable with Eric Cacciatore
is many things, including: keynote speaker, author, profitability coach, and podcast host. In the past, Jason has worked for so many impressive companies in the hospitality industry. Some of his roles include: Managing Partner at Ruby Tuesday, Director of Operations at LIME Fresh Mexican Grill, Franchise Business Consultant at Moe’s Southwest Grill, Franchise Operations Coach at The Wendy’s Company, and Strategic Leadership Facilitator at Runza Restaurants, among many others. Currently he is the Founder of Coach Up and Founder & Creator of CoachNext.AI. He is based in Charlotte,...
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1226: Three Elements that Define Excellence with Rudy Miick, Part 3
Restaurant Unstoppable with Eric Cacciatore
Rudy’s an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension’s Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence....
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1225: Erik Niel, Chef/Owner of Easy Bistro & Bar, Main Street Meats, and Little Coyote
Restaurant Unstoppable with Eric Cacciatore
Erik Niel is the Chef/Owner of , , and , all located in Chattanooga, TN. This in Erik's second time on the show, previously joining us all the way back in 2015. Erik grew up in Louisiana, Virginia, and Texas, before finally settling in Chattanooga after attending Johnson & Wales. In 2005, he opened before, 15 years later, moving it to a smaller location a few blocks away. In just the past few years, Erik and his partners have opened 2 additional concepts, and Join RULibrary: Join RULive: Set Up your RUEvolve 1:1: Subscribe on YouTube: Subscribe to our email newsletter: ...
info_outlineGene 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!!!
- 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:
- "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
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Gene: Remain calm during a stressful service
- Anthony: Passion
- What is your biggest weakness?
- High standards, no one cares as much as the owners
- 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
- 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
- Share one code of conduct or behavior you teach your team.
- Meticulous pursuit of perfection and a constant sense of urgency
- What is one uncommon standard of service you teach your staff?
- Giveaways/treat each customer as a friend
- What's one book we must read to become a better person or restaurant owner?
- Leader Shift: The 11 Essential Changes Every leader Must Embrace by John C. Maxwell
GET THIS BOOK FOR FREE AT AUDIBLE.COM
- Leader Shift: The 11 Essential Changes Every leader Must Embrace by John C. Maxwell
- 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
- Name one service you've hired.
- Tiny Buffalo Clothing - merch
- What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Instagram @southernsfood
- Square - POS
- 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!
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Huge thanks to Anthony Cruz and Gene Cally for joining me for another awesome episode. Until next time!