618: Chris Simms on Emotional Capital
Restaurant Unstoppable with Eric Cacciatore
Release Date: 05/27/2019
Restaurant Unstoppable with Eric Cacciatore
Bruce Irving is the host of and . He is here with us today to discuss marketing and how it has changed in the past year. Check out previous episodes featuring Bruce Irving, including Show notes… Calls to ACTION!!! Join the and get your first 30-days son me! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Everything is figure-out-able." In today's workshop with Bruce Irving we will discuss: Your online communication has been increasing and will continue to increase Privacy...
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is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors. Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures. Check out as mentioned in today's episode. Check out as mentioned in...
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Mike Bausch is an industry leader whose restaurant, , is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of . Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) ...
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Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around . Frankly, the conversation around Profit First was another reason why I...
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At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to in Dover, NH. Next, he worked at Portsmouth’s popular before joining where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened in Kitty, ME, with restaurateur Jay McSharry. Check out as mentioned in today's episode. Check out as...
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Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as and he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants and, where he was eventually forced out by his partners. Today he's the Co-Founder of and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the , where...
info_outlineRestaurant Unstoppable with Eric Cacciatore
Today's guest, Greg Alpatov, is the Direct of Sales for , an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of and how they've evolved into the organization they currently are. 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...
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Jamie Giovinazzo is the founder of , a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 has tens of thousands of customers across 11 states. 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: "A man can fail many times, but he is not a failure until, he...
info_outlineRestaurant Unstoppable with Eric Cacciatore
Get your 30-day Trial to Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he was invited to cook at...
info_outlineRestaurant Unstoppable with Eric Cacciatore
Over the last 12 years Shawn Walchef’s restaurant, , and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business. Check out Check out as mentioned in today's episode! Check out as mentioned in today's episode! Check out as mentioned in today's...
info_outlineShow notes…
Favorite success quote or mantra:
- "Never settle"
In this episode with Chris Simms, we will discuss:
- Making people happy with food and what it means to Chris
- The hospitality gene
- Going above and beyond
- Exceeding expectations
- The definition of hospitality
- The importance of knowing more than just food and hospitality in your restaurant endeavors
- Chris's time with PF Chang's
- The importance of keeping your cool in heated situations
- Emotional capital
- Being humble
- People over numbers
- The opposite of hospitality
- Understanding when to scale
- Profitability
- Compiling a business plan prior to opening
- Maintaining culture as you scale and why it's important
Today's sponsor:
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.
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.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Emotional intelligence
- What is your biggest weakness?
- Emotional intelligence
- What's one question you ask or thing you look for during an interview?
- Look for givers, natural-born, hospitality-driven people
- What's a current challenge? How are you dealing with it?
- Building 14 restaurants across the country in the next 15 months
- Share one code of conduct or behavior you teach your team.
- Never settle
- What is one uncommon standard of service you teach your staff?
- Empowerment, empowering our teammates to take care of our guests
- What's one book we must read to become a better person or restaurant owner?
- The Coaching Habit
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- The Coaching Habit
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Listen to the guests and listen to your teammates
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- Wisely - Smarter Front-of-House
- 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?
- Never settle
- Be humble
- Empathize
Contact info:
chris@lazydogrestaurants.com
Thanks for listening!
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Huge thanks to Chris Simms for joining me for another awesome episode. Until next time!