loader from loading.io

617: Kristi Turner on Compeat Restaurant Management Software

Restaurant Unstoppable with Eric Cacciatore

Release Date: 05/23/2019

650: Damien Watel on Partnerships and Humility show art 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...

info_outline
649:  Lisa Astorga-Watel on Taking Chances, Networking, and Presence.  show art 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...

info_outline
648: Scott Roberts on Persistence and Hard Work show art 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...

info_outline
647: Ben Poremba on Transforming Communities One Block at a Time show art 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...

info_outline
646: Nick Bogacz on Guerilla Marketing Tactics  show art 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...

info_outline
645: Ben Berg on Assuming Nothing While Anticipating Everything show art 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...

info_outline
644: Charles Clark and Grant Cooper on True Restaurant Etiquette show art 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...

info_outline
643: Damian Mandola on Attention to Detail show art 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...

info_outline
642: Johnny Carrabba on Community, Family, and Enthusiasm show art 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...

info_outline
641: Greg Scheinman on Selecting Restaurant Insurance show art 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_outline
 
More Episodes

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry.

Compeat has been recommended organically 11 times on the show. Sooo....

Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions.

Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode.

Show notes…

Favorite success quote or mantra:

  • "The most exhausting thing you can be is inauthentic." 

In this episode with Kristi Turner, we will discuss:

  • Being true to yourself in every stage of your life
  • A full-on breakdown of how Compeat can help your company
  • Compeat's interesting history
  • Kindness in this industry and it's importance
  • What Compeat customers say about the company
  • Kristi's history in the industry and her road to becoming CMO of Compeat
  • Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company
  • The importance of a wholistic approach to restaurant management software
  • The importance of consistent integrated systems
  • The future of the industry as business intelligence
  • The future of technology and data gathering in our industry

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.

 

Contact info:

Compeat website

Kristi Turner on LinkedIn

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 Kristi Turner 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!