745: Workshop- Knowing with It's Time to Scale with Chris Schultz
Restaurant Unstoppable with Eric Cacciatore
Release Date: 09/03/2020
REPOST 637: Kasey Anton & Mike Michalowicz On Taking Your Profit, First
Restaurant Unstoppable with Eric Cacciatore
Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how. Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz. Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business. Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience. Success Quote...
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754: Nick Bishop Jr. on Creating A Brand Around One Menu Item
Restaurant Unstoppable with Eric Cacciatore
Nick Bishop Jr grew up in a restaurant family and today is the Co-Founder and Co-Owner of Hattie B's Hot Chicken is a family business, founded and operated by father-and-son team Nick Bishop, Sr. and Nick Biship, Jr., and is headquartered in Nashville, TN, where there are three locations. The fast-casual eatery expanded first to Birmingham, AL, in 2016, followed by openings in Memphis, TN, and Atlanta, GA, in 2018. In the late summer of 2018, they opened their most recent location at Block 16 Urban Food Hall at the Cosmopolitan of Las Vegas. Check out as mentioned in today's episode. Check...
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753: Workshop - Carrie Luxem on HR Systems and Recruiting
Restaurant Unstoppable with Eric Cacciatore
You can find Carrie Luxem at her website or read her book Restaurant Operator's HR Playbook . We are here today to learn about recruiting and onboarding best practices, hiring for cultural fit. Check out my conversation on with Carrie Luxem! to get access to hundreds of experts like Carrie and take part in these workshops. 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: "Leadership is about making an emotional connection with people." In today's workshop with...
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752: Patrick Martin on Do All The Little Things and Don't Keep Secrets
Restaurant Unstoppable with Eric Cacciatore
Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin’s in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina. Pat is a member of the famed , a philanthropic group of restaurateurs, pit masters, chefs, farmers and...
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#BONUS EPISOD--Talking Shop with Evan Hennessey
Restaurant Unstoppable with Eric Cacciatore
One of my goals with Restaurant Unstoppable is to slow down and to connect with guests and listeners on a more detailed, intimate level. I want to LITERALLY connect you with my network. Going forward, I’m going to offer all my guest the opportunity to connect with my audience via zoom the week their episode goes live. The goal is to pull back more layers and to get more granular. Plus, I want to provide my listeners with the opportunity to ask the questions they wish I had. If you want access to all future “Shop Talks” plus, workshops, coffee with eric, and access to other passionate,...
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751: Jeremy Julian on 6 Prioritized Systems and Tech To Invest In Your Restaurant
Restaurant Unstoppable with Eric Cacciatore
In today's episode, Jeremy Julian, Host of podcast and COO of joins us to discuss the 5 key systems every restaurant should invest in. Let's face it, there are many options out there to choose from when it comes to outfitting your restaurant,. Which tools and systems are most necessary? Which manufacturers of this technology to we recommend? What are my guest most recommended? These questions and more answered. Check out with Jeremy about credit card security and with Jeremy about 7 ways to prepare for a $15 per hour minimum wage increase. Show notes… Calls to ACTION!!! ...
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750: Nick Kokonas on Tock and Knowing Your Customer
Restaurant Unstoppable with Eric Cacciatore
After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open in 2005. In the years to follow, Nick would go on to co-find , , and Roisters. In addition, Kokonas is the Founder and CEO of , a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world. Check out the first time Nick Kokonas joined RU on . Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite...
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749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen
Restaurant Unstoppable with Eric Cacciatore
Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept . A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ...
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748: Evan Hennessey on Finding Comfort in Vulnerability
Restaurant Unstoppable with Eric Cacciatore
Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at , Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at . Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and , as well as Chef de Partie of , all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and...
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747: Workshop-Anarchism is Business with Ari Weinzweig
Restaurant Unstoppable with Eric Cacciatore
Like most success stories, Ari Weinzweig's started over a casual conversation and a beer, with his now partner Paul Saginaw, about their dream business. In 1982, those casual conversations began to manifest into what was then Zingerman's Delicatessen. Today, Zingerman's is much more than a deli; it is a community of businesses, which consist of the following services: catering, event planning, bakery, baking classes, creamery, mail ordering, ZingTrain, restaurant, coffee-house, and candy manufacturer. These business combined, do over 35,000,000 in annual sales. Check out...
info_outlineChris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves Voodoo Doughnut as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale.
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:
Be authentic.
When You Know You're Ready To Scale:
- Business
- Can you show a conservative growth period over the period: Month over Month: quarter over quarter
- Don't be fooled by being on Main and Main
- Location is a factor.
- Your brand must be great to help manage cannibalization
- People
- Do they understand the Mission?
- Who are your culture carriers that can help lead and build the stores
- Pick front line people with whom you'd share a foxhole.
- have Confidence in leadership
- Embrace growth and opportunity without fear
- Culture
- Must have a solid culture to grow and employees want to grow-- "Growth mentality"
- Failure is not an option -- not just words on a wall, but a feeling you have
- "Growing big while staying small"
- Infrastructure
- A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale?
- When to hire in for growth VS "stretch" for growth to make it work
- Failure can occur because of too much overhead or by burning out good employees.
- Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them.
- CEO's must be able to sacrifice their own opinions and play the role of the visionary.
- Having leadership you trust to make decisions based on your vision.
- Why Growth?
- Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it.
- Bringing the brand and experience to a larger consumer base.
- Growth is not necessarily an indicator of success
- Incremental growth
- One to two is hard
- Two to five is harder and the hardest
- Five to 10 is impossible
- After 10 it gets easier
- "Selling" Your Brand
- It's okay to strategically utilize for growth
- Why franchising works
- Brand based companies are different
- licensing and Licensees
- Company Operated.
- Are you Ready as a Leader?
Contact info:
Chris@voodoodoughnut.com
425-372-6556
Thanks for listening!
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Huge thanks to Chris Schultz for joining me for another awesome episode. Until next time!