616: Dan Simpson on Connectivity Through Food
Restaurant Unstoppable with Eric Cacciatore
Release Date: 05/20/2019
650: Damien Watel on Partnerships and Humility
Restaurant Unstoppable with Eric Cacciatore
French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09, is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel. In addition, The Watels own and operate Bite in Southtown. Show notes… Favorite success quote or mantra: "It's not about...
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649: Lisa Astorga-Watel on Taking Chances, Networking, and Presence.
Restaurant Unstoppable with Eric Cacciatore
Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and...
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648: Scott Roberts on Persistence and Hard Work
Restaurant Unstoppable with Eric Cacciatore
The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts. In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the...
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647: Ben Poremba on Transforming Communities One Block at a Time
Restaurant Unstoppable with Eric Cacciatore
Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm. Show notes… Favorite success quote or mantra: “Food of love for...
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646: Nick Bogacz on Guerilla Marketing Tactics
Restaurant Unstoppable with Eric Cacciatore
After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years. Show notes… Favorite success quote or mantra: "Make it happen." In this episode with Nick Bogacz we will discuss: Becoming a leader early in life Learning leadership from coaching sports Natural leadership inclination Doing everything in your job...
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645: Ben Berg on Assuming Nothing While Anticipating Everything
Restaurant Unstoppable with Eric Cacciatore
Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown. Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time. In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to...
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644: Charles Clark and Grant Cooper on True Restaurant Etiquette
Restaurant Unstoppable with Eric Cacciatore
Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit. Show notes… Favorite success quote or mantra: Grant: "Everything is derived from passion." Charles: "Do...
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643: Damian Mandola on Attention to Detail
Restaurant Unstoppable with Eric Cacciatore
Damian's 40+ years of experience started with "Damian's Fine Italian Food"- a restaurant he started as a college senior in 1975. Damian's experience took him from his first restaurant to becoming a fixture in the Houston restaurant scene, first with D'Amico's, then Damian's Cucina Italiana, then to the national scene with Carrabba's; a restaurant he founded with nephew Johnny Carrabba. Moving to the Austin area, the Mandola's have promoted Italian culture and cuisine in Texas by opening Mandola's Italian Kitchen and Trattoria Lisina, totaling 4 locations. Show notes… Favorite success quote...
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642: Johnny Carrabba on Community, Family, and Enthusiasm
Restaurant Unstoppable with Eric Cacciatore
After attending college at St. Thomas University in Houston, Johnny began working in the local restaurants owned by members of his family. In 1986 he opened Carrabba's with his uncle, Damian Mandola. In 1993 they entered a partnership with Outback Steakhouse Inc., now Bloomin' Brands. At one point the partnership grew the brand to 247 locations Carrabba currently owns 3 Mia’s Table and Grace’s on Kirby as well as the two local locations of Carrabba’s The Original. Show notes… Favorite success quote or mantra: "Give for the sake of giving, not for the sake of gaining." In...
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641: Greg Scheinman on Selecting Restaurant Insurance
Restaurant Unstoppable with Eric Cacciatore
Today we're discussing restaurant insurance. Specifically, the elements that should be in your insurance package, what these different elements cover, and what to consider when selecting an insurance broker. Joining us for this conversation, guest mentor, Geg Scheinman. Insgroup Partner, Greg Scheinman, is a Property and Casualty Insurance Specialist, focusing on middle-market companies in a variety of industries, with a particular focus on the hospitality, retail and fitness industries.…as a matter of fact…many of our past guests are his clients. On top of this Greg host his own podcast,...
info_outlineDan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer.
We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization.
Show notes…
Favorite success quote or mantra:
"Whatever business you're in, you're in the people business."
In this episode with Dan Simpson, we discuss:
- Becoming a person of value
- Restaurant technology
- The value of curiosity
- The importance of listening to people
- Learning from working for a non-profit
- The Art Of The Pivot
- Be able to shift at any moment/embrace change
- There is no ONE WAY to achieve goals/try different approaches/adapt
- Working for brand that you care about
- Understanding the "why" before changing direction
- Cash calls and when you need them
- The benefits of transformative relationships with your staff
- Refreshing your brand
- The importance of clarity
- Don't take short cuts
- Dealing with conflict properly
- Courage through selflessness
Today's sponsor:
BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more.
Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Positive energy
- What is your biggest weakness?
- Setting pace
- What's one question you ask or thing you look for during an interview?
- What is your personal driving purpose? What percentage of that can be applied to your work?
- What's a current challenge? How are you dealing with it?
- Finding enough great people for our team
- Share one code of conduct or behavior you teach your team.
- Clarity is bigger and more important than hyperbole
- What is one uncommon standard of service you teach your staff?
- Celebrating the ingredients, celebrating the farmers
- What's one book we must read to become a better person or restaurant owner?
- Conscious Capitalism
- The Advantage
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Prioritizing off-presence guests over on-presence guests
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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?
- We are all in the people business
- Celebrate farmers
- Celebrate success stories
Contact info:
For franchising: growwithtazikis.com
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 Dan Simpson for joining me for another awesome episode. Until next time!