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841: Brandon Styll host of Nashville Restaurant Radio

Restaurant Unstoppable with Eric Cacciatore

Release Date: 11/01/2021

858: Carol Lawrence Owner and President of Red Arrow Diner show art 858: Carol Lawrence Owner and President of Red Arrow Diner

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today’s guest, Carol Lawrence. Carol has over 30 years of experience managing and marketing various restaurants, including her own. She started at the age of 12 peeling potatoes. From there she worked her way up to the dishwasher, line cook, at Belmont Hall before making her way to the Weathervane Restaurant where she waitresses for two weeks before being offered the Dining Room Manager position. Carol bought her first restaurant in September 1987 when she was just 23 years old. Since this time, she has earned national exposure for the through...

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857: Stephani Robson - Kitchen Design and Layout Workshop Part 2 of 3 show art 857: Stephani Robson - Kitchen Design and Layout Workshop Part 2 of 3

Restaurant Unstoppable with Eric Cacciatore

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of , Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This is part 2 of 3 of the Kitchen...

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856: Gary Kim formerly of Anju Noodle Bar and Mr. Kim's show art 856: Gary Kim formerly of Anju Noodle Bar and Mr. Kim's

Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest, Chef Gary Kim. Chef Kim was Born in Seoul, South Korea and moved to the United States when he was 5 years old. Eventually he and his family found themselves in Portsmouth, NH, where Gary attended high school. Gary had always been drawn to the kitchen, but it wasn't until he was with the that he started taking his career seriously. While at Black Birch, Gary was encouraged to start his own kimchi and fermentation business, which eventually evolved into . After a couple years at Anju, Gary sold his share of Anju, and spent the next...

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855: Stephani Robson - Kitchen Design and Layout Workshop Part 1 of 3 - Where to Start show art 855: Stephani Robson - Kitchen Design and Layout Workshop Part 1 of 3 - Where to Start

Restaurant Unstoppable with Eric Cacciatore

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of , Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. Show notes… Calls to ACTION!!! ...

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854: Ferrel Alvarez Chef/Owner of Rooster & The Till show art 854: Ferrel Alvarez Chef/Owner of Rooster & The Till

Restaurant Unstoppable with Eric Cacciatore

  With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant,...

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853: Krimsey Lilleth - Why I Closed My Restaurant show art 853: Krimsey Lilleth - Why I Closed My Restaurant

Restaurant Unstoppable with Eric Cacciatore

  Check out as mentioned in today's episode. Check out with Krimsey Lilleth. Show notes… Calls to ACTION!!! Join  and get your first 30 days on me!  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: "I would just like to remind everyone that we're all going to die." Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to...

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852: Jeannie Pierola Chef/Proprietor at Edison, Edison's Swigamajig, and Counter Culture show art 852: Jeannie Pierola Chef/Proprietor at Edison, Edison's Swigamajig, and Counter Culture

Restaurant Unstoppable with Eric Cacciatore

With Excitement allow me to introduce to you today's guest, chef Jeannie Pierola. Jeannie Pierola grew up working in her family's beachside resort just outside of Tampa. When Jeannie got older she was able to convince her parents to open a restaurant. Like most first-time restaurant owners, Jeanie realized she had much to learn and decided she better go work for someone who knew what they were doing. This realization brought her to one of the most well-known steak houses in the country, Bern's Steak House. At Bern's Jeannie started at the bottom and would eventually earn the...

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7NORTH V. Where Do We Go From Here show art 7NORTH V. Where Do We Go From Here

Restaurant Unstoppable with Eric Cacciatore

The final episode of The Story of 7North features a conversation between Jared, Eric, Doug and Jeremiah about ego and pride. Pride can take you quite far, but once you arrive at your goal, what then? This is a shorter episode, an epilogue of sorts. Thank you for coming on this journey with us. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. Find out more about 7North Coffee Company . Find out more about Restaurant Unstoppable . Find out more about...

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7NORTH IV. The Flip Side show art 7NORTH IV. The Flip Side

Restaurant Unstoppable with Eric Cacciatore

In episode 3, Doug's mentors echoed the same major criticism for Doug: he needs more balance in his life and in his business. This episode heavily features a conversation between Jared, the host, and Doug's wife, Beth York, all about work/life balance. We get to hear her side of the story, finally, in a revealing and candid conversation about what it's like to share a life with someone as driven, motivated, and determined as Doug York. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast....

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7NORTH III. Mentors show art 7NORTH III. Mentors

Restaurant Unstoppable with Eric Cacciatore

In episode 3 we will explore how Doug obtained mentors within his community to help him open 7North Coffee Company. We will hear from Jeremiah Vernon of Vernon Family Farm in Newfields, New Hampshire, and Kath Gallant of Blue Moon Evolution in Exeter, New Hampshire. We will also hear from Doug's very first employee, someone who sees Doug as his own mentor. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. To hear every episode of The Story of 7North...

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More Episodes

Brandon Styll Restaurant Unstoppable Podcast

Brandon Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years of not working in a restaurant, Brandon felt the industry calling him back and joined both Green Hills Grille and Mere Bulles as the Director of Operations. In addition, Brandon is the host of Nashville Restaurant Radio, where he’s produced over 200 episodes featuring local chef interviews, leadership interviews, and more!

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Failure is simply the opportunity to try again, this time more intelligently.”
  • “Whether you think you can or you think you can’t, you’re right.”

In today's episode with Brandon Styll we will discuss:

  • The significance of the word “they”
  • Don’t see yourself as a victim
  • What can you to do make EVERY guest happy
  • Creating win-win situations
  • The amazing feeling of approval
  • What is the price of convenience?
  • How we treat employees and why they’re finding other professions
  • Substance abuse in the industry
  • Switching from hospitality to food sales
  • Selling produce
  • Enthusiasm and energy
  • Intentional pricing
  • The importance of utilizing a culture index
  • Advice on effective purchasing
  • Hitting rock bottom
  • Getting sober
  • Meditation
  • What makes the Nashville restaurant industry unique and what can we all learn from it?
  • The importance of supporting other restaurants in your community
  • Momentum markets

Today's sponsor:

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Enthusiasm
  2. What is your biggest weakness?
    • Arrogance
  3. What's one question you ask or thing you look for during an interview?
    • Enthusiasm
  4. What's a current challenge? How are you dealing with it?
    • Staffing
  5. Share one code of conduct or behavior you teach your team.
    • Do the right thing, empower staff to make the right decision
  6. What is one uncommon standard of service you teach your staff?
    • Relationships
  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?
    • 1 on 1 with staff, check in with your team more often
  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 influence operations?
    • Zenput for digital checklist
  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?
    1. Don't sweat the small stuff
    2. Focus on what you have control over
    3. Love hard

Contact info:

Nashville Restaurant Radio website

Instagram: @brandon_nrr

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!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

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

Huge thanks to Brandon Styll 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!