Restaurant Unstoppable with Eric Cacciatore

What do the most successful restaurateurs know that you don't? Today's most successful Restaurateurs, Chefs, and Restaurant Professionals sharing tips and insights 3-days weekly to help make your restaurant dreams unstoppable! Listen as our guest explain what it takes to be successful in the restaurant industry. We'll discuss topic on how to lead, manage and market a successful restaurant. Join us at RestaurantUnstoppable.com to find show notes which recap all books, services, resources and tools covered in each episode. An incredible resource for any aspiring Restaurateur. Now, Join our community and make your restaurant dreams UNSTOPPABLE!

673: Patrick Mulvaney on Ignoring People Who Tell You "No" 12/05/2019

673: Patrick Mulvaney on Ignoring People Who Tell You "No" Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he opened Mulvaney's B&L in 2006. In addition to leading the "farm to fork" movement in Sacramento, Mulvaney is a leading advocate for Domestic Violence, Mental Health, and Suicide Prevention. Check out Episode 667 with Brad Cecchi as mentioned in today's episode! Show notes… Favorite success quote or mantra: The most important thing to own in a restaurant is the attitude that allows you to ignore all the people who tell you 'no'." In today's episode with Patrick Mulvaney we will discuss: How restaurants help their communities Empowering employees to take responsibility and action Working with a menu that changes every day Keeping your employees engaged Be fulfilled in the work you do The importance of pre-meal and tasting Consistency Succeeding within constrained limits Push yourself and always be creative Make people feel good with more than just good food first and last impressions How to live intentionally to achieve your dreams Importance of vulnerability Mental health in the restaurant industry Catering Acquiring funds Suicide in the industry It's ok to not be ok Turning hospitality back on ourselves to be healthier and better help others Today's sponsor: 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "Elvis is on the plate." Every time you do something it needs to be special, heartfelt, and important. What is your biggest weakness? Patience What's one question you ask or thing you look for during an interview? Cook and egg, cut an onion, sauté piece of fish. What's a current challenge? How are you dealing with it? Business climate; moving forward. Make a profit while supplying a meaningful place for people to work. Share one code of conduct or behavior you teach your team. welcome is the first word the guest hears when entering the restaurant What is one uncommon standard of service you teach your staff? Making guests feel like family. What's one book we must read to become a better person or restaurant owner? On Food and Cooking by Harold McGee Setting the Table by Danny Meyer 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? Thank our staff. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Have an IT person on staff! 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? Lean in Don't be afraid Learn to lead the parade confident that people are following behind you without looking over your shoulder0- Contact info: Website: www.mulvaneysbl.com Instagram: @mulvaneys_sacramento Facebook: @MulvaneysBL Twitter: @MulvaneysBL Suicide prevention: igotyourback.info 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 Patrick Mulvaney 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! /episode/index/show/restaurantunstoppable/id/12280652

672: Will Pacio on Preparation and Opportunity 12/02/2019

671: Staffan Terje on Respect Yourself and Be Prepared 11/28/2019

671: Staffan Terje on Respect Yourself and Be Prepared Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. He never left. In 1988, the lure of Italian cuisine called and Staffan joined Piatti Ristorante in Yountville, Napa Valley. Promoted quickly, he was soon responsible for new restaurant openings, menu development, and training. Other career highlights include a seven-year stint at San Francisco’s famed Scala’s Bistro and cooking at The James Beard House in New York City. Today Chef Terje serves as Chef Partner of Perbacco and Barbacco in SanFrancisco, CA. Check out episode 666 with Umberto Gibin as mentioned in today's episode! Show notes… Favorite success quote or mantra: "I just hate the word talent. You buckle down and work; that's talent. Talent has two parts: hard work and grit. if you have those, you have talent to do anything. Never think you';re some kind of genius." In today's episode with Staffan Terje we will discuss: Chef life is hard work Stress Learning to butcher on a farm Don't lie about your knowledge Be honest always Define your concept The importance of business knowledge Business skills are as important as cooking skills Advice on expansion Don't strive for perfection at first Share Knowledge! You have a commitment to your employees Expect mistakes when opening Don't do too much too fast Criticism is good! Opening in the 2008 recession Creativity Opening in the wrong location The decision to close a restaurant based on location Do your research and do the numbers! Today's sponsor: 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I never stop What is your biggest weakness? Over-analyze things What's one question you ask or thing you look for during an interview? "What was the first place you got a job and why?" Looking for honesty. What's a current challenge? How are you dealing with it? Finding enough people who can afford to work at restaurants Share one code of conduct or behavior you teach your team. Be nice to people What's one book we must read to become a better person or restaurant owner? One Minute Manager by Ken Blanchard and Spencer Johnson 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? Close. Try to be too many things to too many people. Rest and relaxation What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Choco App :ordering from suppliers made simple. 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? Keep it clean Be kind Don't look back Contact info: Perbacco website Barbacco website 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 Staffan Terje 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! /episode/index/show/restaurantunstoppable/id/12210233

670: Andrew Freeman on The Power of Partnerships and Community 11/25/2019

670: Andrew Freeman on The Power of Partnerships and Community New Jersey native, Andrew Freeman, Graduated from Montclair State University with a degree in Marketing. Freeman went on to learn the restaurant business by working through the ranks at several legendary New York venues including Windows on the World, the Russian Tea Room, and the Rainbow Room. This experience set Andrew up to serve as Vice President of Public Relations and Strategic Partnerships for Kimpton Hotels and Restaurants. In total, he spent ten years with Kimpton, launching over 40 hotels and restaurants as well as the global brand. Today Andrew Freeman serves as Founder of AF&CO, a leading restaurant and hotel consulting firm with a focus on marketing and Public Relations. Today, we're here to explore and unpackage Andrew's career AANNDDD we're going to cover a few trends. Check out Building a Story Brand by Donald Miller as mentioned in today's episode! Check out Your Restaurant Still Sucks by Donald Burns as mentioned in today's episode! Check out Restaurant Man by Joe Bastianich as mentioned in todays's episode! Show notes… Favorite success quote or mantra: "I was born with a fork in my mouth." "When you come to the fork in the road, take the fork." "Dig in." In today's episode with Andrew Freeman we will discuss: Passion for food Shifting from BOH to FOH Restaurant marketing Unavoidable mistakes Key attention to detail Successful rebrands and rebuilds Partnerships Community Involvement Importance of taking risks The three trends we discuss are: Vegetarian/Vegan restaurans Gig economy Craft your own adventure Delivery Ghost restaurants Food halls Today's sponsor: 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Website: AF&CO. 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 Andrew Freeman 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! /episode/index/show/restaurantunstoppable/id/12156392

669: Shila Morris and Kay Salerno on Franchising and Growth Done Right 11/21/2019

669: Shila Morris and Kay Salerno on Franchising and Growth Done Right In 2004 the Young family bet it all to purchase the Squeeze In restaurant in Truckee California. Business advisors told the family to run away from the deal but they had a passion and a whole lotta grit and have now grown the company to 8 figures with 12 locations in 4 states. With parents now retired, daughters Shila and Kay run the company and continue to build the brand with aspirations for more growth. Both Misty, their mom, and Shila are past guests and now I'm pleased to welcome sister Kay to the show. Check out Episode 081 and Episode 179 with Misty Young as mentioned in today's episode! Shila is Episode 303 with Shila Morris as mentioned in today's episode! Today, I'm reconnecting with Shila and sister, Kay to discuss their recent growth and how the franchise industry is different than the independent and what that transition has looked like. Show notes… Favorite success quote or mantra: "Consistency compounds." In today's episode with Shila Morris and Kay Salerno we will discuss: Consistency Keep showing up Growth and expansion What we learn from franchises Community and soul in franchises Everything you need to know to franchise Capital (time AND money) Take time to evaluate your past decisions Multiple angles for location assessment Today's sponsor: 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Contact info: The Squeeze In franchising website Instagram: @kayandshi 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 Shila Morris and Kay Salerno 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! /episode/index/show/restaurantunstoppable/id/12125327

668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion 11/18/2019

668: Krista Kintop Phillips and Caitlin Kintop Fletcher on Sharing Passion The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace. Show notes… Favorite success quote or mantra: "What if you fall? What if you fly?" There is no elevator for success; you have to take the stairs." In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss: Focus on best-case-scenario Slow road to success Women pioneers in the restaurant industry Transformative relationships with your staff Debbie Branby opening the restaurant back ion 1981 and its evolutions Evolving with the market Surviving recessions The importance of inventory management Insurance policies "Oh shit" money and the need for it Navigating emotional connections to your business Partnerships/family partnerships Lawyers and legality of buying a business Today's sponsor: 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Relinquishing control What's one question you ask or thing you look for during an interview? "If you could anything from anywhere in the world, what would it be?" Looking for an authentic, interesting answer. What's a current challenge? How are you dealing with it? SOPs - standard operating procedures Share one code of conduct or behavior you teach your team. Respect each other What is one uncommon standard of service you teach your staff? Humor, safe place What's one book we must read to become a better person or restaurant owner? The War of Art by Steven Pressfield The Infinite Game by Simon Sinek 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? Know their costs, watch their costs; avoid mistakes What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS 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? Don't take yourself too seriously Be authentic All you need is love. Contact info: Website: www.cheeseboardcatering.com Check out Krista and Caitlin's podcast The Good, The Bad, & The Drinking 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 Krista Kintop Phillips and Caitlin Kintop Fletcher 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! /episode/index/show/restaurantunstoppable/id/12079463

667: Brad Cecchi on Recognizing Leadership 11/14/2019

667: Brad Cecchi on Recognizing Leadership Raised outside Sacramento, CA Chef Brad Cecchi is a graduate of the Culinary Arts program at American River College and the Culinary Institute of America. He would go on to spend the next 7 years working between Sacramento's Mulvaney's and Grange restaurants. Next, Cecchi made the move to Cleveland, OH where he held the executive chef position at Urban Farmer and the Westin Downtown. In 2016 Cecchi made the move back to CA when he was recruited by Michelin starred Solbar, as the chef de cuisine and later as the executive chef were he was able to maintain the Michelin star status for 2 years. in 2017 Cecchi joined forces with Clay Nutting to open Canon, which is recognized as one of Sacramento's best restaurants and just recently got It's on Michelin nod when named to the Michelin guide’s Bib Gourmand list. Check out episode 662 with Oliver Ridgeway as mentioned in today's episode! Show notes… Favorite success quote or mantra: "Chance favors a prepared mind." In today's episode with Brad Cecchi we will discuss: Organization Giving compliments to your staff is key Importance of travel What Brad learned from working in a mom and pop pizza shop To go to culinary school or not to go? The passion and desire to be taken seriously Cooking for Dick Chaney Helping other chefs open restaurants before opening your own Tensions in the kitchen Thinking through problems; stepping away The pressure of the Michelin star Cashflow Opening undercapitalized Farm to table/fork Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Organization What is your biggest weakness? Aspirations, "trying to do more than I'm ready to do." What's one question you ask or thing you look for during an interview? How clean are you own your real life What's a current challenge? How are you dealing with it? Butts in seats Share one code of conduct or behavior you teach your team. Mise en place What is one uncommon standard of service you teach your staff? Tasting trays What's one book we must read to become a better person or restaurant owner? Letter to a Young Chef by Daniel Boulud 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? Think What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Drive 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? Andewy Sausage Recipe Family-style shareable dining Community Contact info: Website: www.canoneastsac.com Instagram: @canoneastsac Facebook: @canoneastsac 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 Brad Cecchi 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! /episode/index/show/restaurantunstoppable/id/12033149

666: Umberto Gibin on Consistency is Key 11/11/2019

666: Umberto Gibin on Consistency is Key Umberto Gibin was born in Venice, Italy and began to learn the hospitality trade at several prestigious European restaurants and hotels. In 1979 he took his hospitality career to California where he got to work for a handful of leading restaurants in the Bay Area and LA. With this experience, he went on to serve as one of the founding team members of Il Fornaio, which he helped scale to six locations before departing to join the Kimpton Hotel group. Then in 2004 he re-joined mentor Larry Mindel to open Poggio. Today, Gibin deploys decades of top tier experience as owner-operator of Perbacco and Barbacco, both located in San Francisco, CA. Show notes… Favorite success quote or mantra: "We are as good as the last dish we served." In today's episode with Umberto Gibin we will discuss: Consistency The European restaurant scene in the 1970s Early mentors The trip to the states Emotional intelligence and reading body language Old school v. new school kitchen behavior Eye for detail is key No position in your restaurant is more or less important than any other Authenticity The evolution of Italian food Getting "cold feet" before the decision to open a restaurant Knowing when you're ready Mistakes of organization Avoid a loose concept Enjoy your work and think positive The difference between a mentor and a boss Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? "I don't have one." What's one question you ask or thing you look for during an interview? "Someone who looks into my eyes when speaking to me and is willing to help guests." What's a current challenge? How are you dealing with it? Lack of experienced personal Share one code of conduct or behavior you teach your team. Be in the moment What is one uncommon standard of service you teach your staff? Be in the moment What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer 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? Mentor the employees 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? Believe in what you do Stay focused Value others Contact info: Email: 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 Umberto Gibin 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! /episode/index/show/restaurantunstoppable/id/11942159

665: Kai Umezawa on Zenreach and Building the Future with Wifi Marketing 11/07/2019

665: Kai Umezawa on Zenreach and Building the Future with Wifi Marketing University of Waterloo dropout, Kai Umezawa leveraged his software engineering skills for both Facebook and Google before he co-founded Zenreach, a wifi marking platform, in 2012. Today, in addition to being a co-founder, Umezawa serves as Head of Product for Zenreach. Our focus: the current state and future of wifi marking. Show notes… Favorite success quote or mantra: "The future is not something that happens by accident; the future is built." In today's episode with Kai Umezawa we will discuss: Taking advice Bypassing the standard school system What Kai learned from working at Facebook and Google Digital data vs. face-to-face knowledge about customers Comment cards becoming digital Guest data collection streamlining Personalized outreach to restaurant guests Be intentional about the information you are trying to collect from guests The future of digital marketing Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Contact info: www.zenreach.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! 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 Kai Umezawa Zenreach 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! /episode/index/show/restaurantunstoppable/id/11942411

664: Patricio Wise on Paramount Systems, Processes, and Procedures 11/04/2019

664: Patricio Wise on Paramount Systems, Processes, and Procedures Chef Patricio Wise was born and raised in a large family in Monterrey, Mexico, where cooking for big parties was an everyday social affair. After a successful career in finance, Wise, who is self-trained in the culinary world began hosting pop-ups at local Farmers' Markets and Breweries. It was so successful that he secured and established a brick and mortar location, Nixtaco Mexican Kitchen, within the year and has been only gathering momentum ever since. Show notes… Favorite success quote or mantra: "There is no substitute for hard work." In today's episode with Patricio Wise we will discuss: Scientific approach to restaurant operations Patricio's finance background Market-maker financing Systems Taking your time becoming the full-time restauranteur Online tools available to all cooks Science behind food Taking gambles and being OK with failure Pop ups High standards Listening to your guests The battle of pleasing everyone The best POS Humility Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "I like people" What is your biggest weakness? "I like people" What's one question you ask or thing you look for during an interview? "Do you like people?" What's a current challenge? How are you dealing with it? Growth. Sometimes too busy. Share one code of conduct or behavior you teach your team. "We can't please them all but we will try." What is one uncommon standard of service you teach your staff? "Please them all." What's one book we must read to become a better person or restaurant owner? The Subtle Art of Not Giving a Fuck by Mark Manson 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? Accounting What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS 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? Be nice to people Be nice to people Treat them all the same Contact info: Email: patricio@nixta.co 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 Patricio Wise 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! /episode/index/show/restaurantunstoppable/id/11891120

663: Jessica Marshall on 3 Common Restaurant Design Mistakes 10/31/2019

663: Jessica Marshall on 3 Common Restaurant Design Mistakes Jessica Marshall is a talented restaurant designer with 15 years of experience. Her company, Brass Rose Studios, is based out of the Sacramento, California area. Today will be a deep dive conversation regarding the 3 most common restaurant design mistakes. Show notes… Favorite success quote or mantra: "Live it!" The 3 Most Common Restaurant Design Mistakes are: Getting into a lease and not understanding the cost and lead-time that come with it Mechanical, electrical, and plumbing costs Planning ahead HVAC prep Knowing what you need and if your lease covers it Avoiding inhibiting your ability to scale Everything TAKES TIMES so budget your time properly Trying to do it all yourself without hiring experts/specialists Everything a restaurant needs is too much for one person Budgeting and coordination is key Impossible to balance personal life and restaurant buildouts during crunch time Remembering who you are why you started Don't forget why you wanted to open a restaurant in the first place Build up a team to help you build or give advice personal life/work balance Write down you "why" Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Contact info: Brass Rose Studios website Email: j.marshall@brassrosestudios.com The first five RU listeners to reach out to Jessica will get a 20% discount! 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 Jessica Marshall 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! /episode/index/show/restaurantunstoppable/id/11859899

662: Oliver Ridgeway on Do it Nice or Do it Twice 10/28/2019

662: Oliver Ridgeway on Do it Nice or Do it Twice Chef Oliver Ridgeway, was born and raised in Sussex, England. For Ridgeway, life in the kitchen began in his father’s restaurant, where his own passion began to emerge. After studying cooking at Crawley College, Ridgeway worked in multiple hotels and even a cruise ship before landing in U.S. where he held multiple chef positions and even cooked for VIP's during the Olympics. In 2011 Ridgeway made the move Sacramento where he took the Executive Chef Role at Grange Restaurant & Bar, and Camden Spit & Larder in 2018. Show notes… Favorite success quote or mantra: "Do it nice or do it twice." In today's episode with Oliver Ridgeway we will discuss: Born into the industry and staying with it Traveling there ENTIRE world and what you learn Cutting your teeth on a cruise ship kitchen Hotel kitchens Airport restaurant kitchens The importance of world travel The importance of connections Working as a chef at the olympics You have to give a shit Standards, expectations, and aiming points for your team Accountability Keep your ego and temper in check How to let team members go during hard financial times You don't know everything so surround yourself with people who know things you don't Resentment in the industry Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Leading by example What is your biggest weakness? Addressing the issue of team members who try hard but it isn't hard enough What's one question you ask or thing you look for during an interview? What makes you happy? What drives you? What's a current challenge? How are you dealing with it? Telling good people that they aren't good enough Share one code of conduct or behavior you teach your team. Working with efficiency and urgency What is one uncommon standard of service you teach your staff? Making "no" sound like "yes" What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer 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? Look at the long road rather than just the immediate What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Resy | Homebase | Toast 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? Be kind Cook from the heart Do it nice or do it twice Contact info: Camden Spit & Larder website 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 Oliver Ridgeway 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! /episode/index/show/restaurantunstoppable/id/11801552

661: Michael Theimann on Learn Fast, Hustle, and Thrive 10/24/2019

661: Michael Theimann on Learn Fast, Hustle, and Thrive Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving as the right-hand-man to Chef Tyler Florence, Thiemann returned to his home city of Sacramento, where one year later he opened his first Restaurant Mother, which was followed by Empress Tavern. Show notes… Favorite success quote or mantra: "It's all about working hard and not being a dick." In today's episode with Michael Theimann we will discuss: Starting out in the industry as a dishwasher (like many of us) Find your voice Learn fast and hustle is KEY Restaurant social media Staying/feeling young in the industry The chef learning curve Dealing with tension and resentment in the kitchen Being homeless and jobless in a foreign country and making it work Adaptability Restaurant scene in New Zealand Restaurant scene in Hawaii Ego Maintaining good relationships, especially in a small community Learning the hard way, new and uncomfortable environments Restaurant scene in Sacramento Mentors Regrets/mistakes Your restaurant is a theater and your team is the cast You won't get what you want unless you make it know that you want it The truth about pictures of food on Instagram Self-awareness Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Saying yes What is your biggest weakness? Saying yes What's one question you ask or thing you look for during an interview? Outside interests besides cooking What's a current challenge? How are you dealing with it? Keeping restaurants open is hard Share one code of conduct or behavior you teach your team. Just be nice What is one uncommon standard of service you teach your staff? Just be nice What's one book we must read to become a better person or restaurant owner? American Psycho by Bret Easton Ellis 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? Check in on your brand, what you're about What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack 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? First of all, I don't feel like I'm successful Separate yourself and your profession Hard work Contact info: Instagram: Mother: @mothersacramento Empress Tavern: @empresstavern 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 Michael Theimann 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! /episode/index/show/restaurantunstoppable/id/11763842

660: Justin Brunson on Respecting Food 10/21/2019

660: Justin Brunson on Respecting Food After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael’s at the Citadel. In 2004 Brunson made the move to Denver, CO where over the next 4 years he worked with key mentors Richard Sandoval, Frank Bonanno, and Alex Seidel. In 2008 Brunson opened Masterpiece Delicatessen to rave reviews. The Delicatessen was followed by Old Major in 2013, which won numerous "best of" awards. These hits were followed with Culture Meat and Cheese in 2016, River Bear in 2011 and Royal Rooster in 2018 and the newest concept Folsom Foods in Boulder. Show notes… Favorite success quote or mantra: "Just Go." In this episode with Justin Brunson we will discuss: Food halls Growing up in a farming community Respecting food Agression Learning respect Enthusiasm vs. extremism Communication is key Don't be a hothead Minimizing stress Differences between family-owned and run vs. corporate chains Testing the market Trying things out before going all-in Opening at ultra-low cost Opening mistakes and how to avoid them Opening new locations, closing them, and why Offering health insurance to your staff and team Be weary of partners Getting burned by partners Trust AND track Be a caring boss Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Be good and kind to people What is your biggest weakness? Being too kind to people What's one question you ask or thing you look for during an interview? Worst work experience and how you handled it What's a current challenge? How are you dealing with it? Finding good employees Share one code of conduct or behavior you teach your team. Clean your shoes What is one uncommon standard of service you teach your staff? Push hospitality to the max What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain 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? Take take of themselves What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hire good IT people 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? Do what you say you're going to do - integrity Don't be late Make sure your knives are sharp Contact info: Email: jobs@brunsonconcepts.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! 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 Justin Brunson 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! /episode/index/show/restaurantunstoppable/id/11723993

659: Matt Selby on Kindness is Everything 10/17/2019

659: Matt Selby on Kindness is Everything Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept. Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving as a line cook. He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals. Show notes… Favorite success quote or mantra: "Kindness is everything." In this episode with Matt Selby well will discuss: Leadership skills Passion Bring up your team Give value Thew difference between customers and guests the difference between commanding and demanding respect What will get you through the hardships of the industry Inherent leadership Engage with people always The pros and cons of consulting Speak up for yourself while giving leeway to others Best inventory practices Reducing waste in the kitchen Marijuana in the industry Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Kindness What is your biggest weakness? Kindness to a fault What's one question you ask or thing you look for during an interview? Motivation What's a current challenge? How are you dealing with it? Getting out of bed Share one code of conduct or behavior you teach your team. Professionalism/directness What is one uncommon standard of service you teach your staff? Pay attention, be proactive What's one book we must read to become a better person or restaurant owner? A Tree Grows in Brooklyn by Betty Smith 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? Pay attention What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? DoorDash 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? Giving back Being kind Working hard Contact info: West of Surrender website (current client) Email: selbymatt5@gmail.com Get in touch: 720-387-5311 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 Matt Selby 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! /episode/index/show/restaurantunstoppable/id/11671802

658: Lachlan Mackinnon-Patterson on Listening More and Talk Less 10/14/2019

658: Lachlan Mackinnon-Patterson on Listening More and Talk Less As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999. He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey. Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO. Show notes… Favorite success quote or mantra: Be a better listener than you are a talker." In this episode with Lachlan Mackinnon Patterson we will discuss: Living and learning to cook in France Setting high standards Getting the right mentors What you get from studying culinary arts outside of your home country Treat your job like you own it Partnerships FOH and BOH partnerships Put ego aside and figure out what you are best at You can't do it all The true meaning and business models of "fast food" Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Contact info: Frasca Food and Wine Pizzeria Locale Scarpetta Wines 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 Lachlan Mackinnon-Patterson 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! /episode/index/show/restaurantunstoppable/id/11627801

657: Eric Skokan on Embracing Failure 10/10/2019

657: Eric Skokan on Embracing Failure Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In 2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012 the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm. Show notes… Favorite success quote or mantra: "Hey what could possibly go wrong?" A lot. But you have to be okay with failure. In today's episode with Eric Skokan we will discuss: Every one fails before succeeding Love of cooking Ambition Your mood has an impact on everyone you work with Big lessons learned from working under 3 great chefs/owners Health food v. healthy food Work/life balance Living intentionally From restaurant to garden to farm Finding your passion Scaling into your dream restaurant (start small) Aiming for no surprises in the kitchen Give your team empowerment Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Flexibility What is your biggest weakness? Too interested in change What's one question you ask or thing you look for during an interview? Level of excitement What's a current challenge? How are you dealing with it? Recruiting staff Share one code of conduct or behavior you teach your team. Talk about what you need and listen intently to the needs of others What is one uncommon standard of service you teach your staff? Unconditional service What's one book we must read to become a better person or restaurant owner? Zen and the Art of Motorcycle Maintenance by Robert Pirsig Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or do often enough? Mentor their staff What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Alto-Shaam 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? Become attached to success but not to the method of achieving it Leave the world a better place than how you found Force yourself to celebrate all the little successes Contact info: Email: ericskokan@aol.com Come visit the farm 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 Eric Skokan 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! /episode/index/show/restaurantunstoppable/id/11592110

656: Eric Cacciatore Getting Personal on The Past, Present, & Future 10/07/2019

656: Eric Cacciatore Getting Personal on The Past, Present, & Future In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look. Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time. In this episode (and below), I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community! Show notes… Mission To inspire, empower, and transform the restaurant industry. Vision We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. Core Values We are a purpose-driven organization. Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness. We put service to others ahead of our own ambition. We place the good of the tribe before our own personal gain. We are students of life. We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning. We will frequently check the status quo, including our own. Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers. We value integrity over expediency. The easy road will not tempt us. We will be consistent and deliver on our promises. We understand that outer growth begins with inner growth. We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better. We will make it all painfully authentic. a.k.a. cool, tight, bitchin’. Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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. 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! /episode/index/show/restaurantunstoppable/id/11533538

655: Robert Thompson on Recovering from Failure 10/04/2019

655: Robert Thompson on Recovering from Failure Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience. In 2012 Punch Bowl Social, a multifaceted, surprisingly intimate, social gaming, and dining space was born. As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months. Show notes… Favorite success quote or mantra: "is this was your last day on earth what would you do?" In this episode with Robert Thompson, we discuss: The intricacies of growing an iconic brand. With 19 restaurants, Thompson still doesn't feel like a success. How better than average design and concept, still won't make up for bad real estate. While it's good to be confident, over-confidence can lead to arrogance. Staying humble. recovering from failure. Starting with the end in mind; who is your target market? knowing your market. Reconnecting with the guest. Injecting your presence into the brand. Using technology and data to select your location. Transitioning into a new neighborhood gracefully. How Punch Bowl Social compartmentalizes its space to balance events and standard guest. Thompson's plan to maintain their authenticity as the scale beyond 19 location. Today's sponsor: 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grind What is your biggest weakness? Grind What's one question you ask or thing you look for during an interview? People pipeline What's a current challenge? How are you dealing with it? Try to find out if they're competitive. Share one code of conduct or behavior you teach your team. Zero tolerance for abuse. What is one uncommon standard of service you teach your staff? Moral obligation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Double Your Profit in Six Months or Less. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not thinking about the guest. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? e-sites. 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? Look to the horizon Remember that you could die tomorrow Kiss your kids and wife. Contact info: robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job! 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 Robert Thompson 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! /episode/index/show/restaurantunstoppable/id/11510336

654: Jessica, Jill, & Jennifer Emich on Creating Community 09/30/2019

654: Jessica, Jill, & Jennifer Emich on Creating Community Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand. Show notes… Favorite success quote or mantra: "Tap into your magic." In today's episode with Jessica, Jill, and Jennifer Emich we will discuss: What we learn from our parents Importance of will power Traveling abroad to gain perspective Lessons learned from opening quickly Choosing the right city for your concept Open-mindedness Let go of expectations Going into business with friends/family/spouses Partnerships Hiring staff that propel your message and culture with you Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Authenticity and letting things evolve on their own What is your biggest weakness? Taking things personally sometimes What's one question you ask or thing you look for during an interview? Passion and where do you want to be in 5 years? What's a current challenge? How are you dealing with it? You never know how many seats will be filled each day Share one code of conduct or behavior you teach your team. Respect each other and be kind What is one uncommon standard of service you teach your staff? Be able to read your customer get them to open up What's one book we must read to become a better person or restaurant owner? The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer Eat Drink Shine: Inspiration from Our Kitchen: Gluten-Free and Paleo Friendly Recipes From the Blissful Sisters. 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? Take care of yourself and balance What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Open Table 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? Connection and community Tap into your magic Feed people to their heart Contact info: Website: ShineBoulder.com email: sisters@shineboulder.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! 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 Jessica, Jill, and Jennifer Emich 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! /episode/index/show/restaurantunstoppable/id/11436677

653: Rudy Miick on How to Embrace Artificial Intelligence 09/26/2019

653: Rudy Miick on How to Embrace Artificial Intelligence As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it. Show notes… Favorite success quote or mantra: "Work with a sense of purpose. Be well" In today's episode with Rudy Miick, we discuss: Living with purpose What AI (artificial intelligence) is Why we need to accept it. 3 reason why people work Why "inspired" workforce is what you want to create. How profit-sharing and open-book management feed into an inspired workforce. How to create an inspired workforce What "defined excellence" looks Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Miick.com Rudy@Miick.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! 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 Rudy Miick 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! /episode/index/show/restaurantunstoppable/id/11398550

652: Steve Redzikowski on Learning from the Best 09/23/2019

652: Steve Redzikowski on Learning from the Best Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO. He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef. In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO. Show notes… Favorite success quote or mantra: "Treat it like it's yours and someday it will be." In today's episode with Steve Redzikowski we will discuss: Do it right the first time Staying organized Ambition Surround yourself with the best Make mistakes once and never again Learning standards Learning for the best early on in your career Doing stages Networking Standards Teaching Scaling Partnerships Insurance Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Technology What's one question you ask or thing you look for during an interview? Great attitude What's a current challenge? How are you dealing with it? Finding people with the great attitude Share one code of conduct or behavior you teach your team. Lead by example What is one uncommon standard of service you teach your staff? Respecting each other in the workplace What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Culinary Artistry by Andrew Dornenburg and Karen Page The Flavor Bible by Andrew Dornenburg and Karen Page 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? Don't spend enough time with their employees What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Schedule Fly 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? Treat people with respect Treat other how you want to be treated Lead by example Contact info: Email: steven@oakatfourteenth.com Instagram: @steverino1234 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 Steve Redzikowski 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!r /episode/index/show/restaurantunstoppable/id/11345516

651: Tanya Sanchez on Leading By Example 09/19/2019

651: Tanya Sanchez on Leading By Example Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings. Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started. It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene. Show notes… Favorite success quote or mantra: "If you settle for good you will never have the courage or the motivation to be great." In this episode with Tanya Sanchez we will discuss: Parents as mentors Show guests you care Treat your team as well (or better) than your guests Lead by example Major differences between corporate and independent Importance of systems vs. heart Don't be afraid to take advice from your team The IMMENSE importance of lawyers Partnerships Labor and overtime management Budgeting POS systems and the best ones to utilize and why Inventory time management Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Constant desire to learn and to get better. What is your biggest weakness? Take on too much and try to do too many things at once; prioritize. What's one question you ask or thing you look for during an interview? The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item. What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Do whatever you can to blow the guest's mind What's one book we must read to become a better person or restaurant owner? Zingerman's Guide to Giving Great Service 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? Appreciate your team and tell them so. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast Open Table 7 shifts Foodager Tablee 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? Your actions matter Keep getting better, don't be complacent Let the people that you love know that you love them Contact info: Brixens website Email: tanya@brixens.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! 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 Tanya Sanchez 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! /episode/index/show/restaurantunstoppable/id/11309207

650: Damien Watel on Partnerships and Humility 09/16/2019

650: Damien Watel on Partnerships and Humility 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 the skills, it's about the character." In today's episode with Damien Watel we will discuss: The right questions to ask in an interview looking for new team members Growing up in France Learning the passion of cooking from his father and visiting great restaurants in France Cooking school and training in Paris Humility Cell phones in the workplace Pleasing people is our business Risks of opening Balancing creativity with the business side of restaurant ownership Go where your target market is All Watel's restaurants leading up to Bistr09 Dealing with partners Dealing within surrounding businesses that share your space Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Calm and collected What is your biggest weakness? Numbers side of the business What's one question you ask or thing you look for during an interview? What do you do on the weekends? What's a current challenge? How are you dealing with it? To realistically get where I want to be. "Soften the dream." Share one code of conduct or behavior you teach your team. Always think twice. Give people a second chance. What is one uncommon standard of service you teach your staff? Be close to your customers and understand what they individually want What's the one thing you feel restaurateurs don't know well enough or do often enough? Meet with their friends and support each other What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS and reservation system 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? Life is too short so live it the way you intend to More time for family and friends More time for your passion Contact info: Bistr09 website 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 Damien Watel for joining me for another awesome episode. Until next time! /episode/index/show/restaurantunstoppable/id/11264300

649: Lisa Astorga-Watel on Taking Chances, Networking, and Presence. 09/12/2019

649: Lisa Astorga-Watel on Taking Chances, Networking, and Presence. 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 Bistr09 Show notes… Favorite success quote or mantra: "Shoot for the moon. If you miss you'll hit a star." In this episode with Lisa Astorga-Watel, we discuss: What took Lisa off the path of fashion and on a new culinary path. Taking chances and risks early in your career to set yourself up with experience and opportunity How to deal with being a woman in a male-dominated industry. The impact of a well-groomed, well-dressed staff. Lisa's advice for progressing quicking within an organization. How to become someone people want to network with. The sacrifice that comes with being a personal chef for celebrities. Other challenges of being a personal chef. What good communication with your business and life partner looks like. Recognizing those who want it and giving them an opportunity. Taking zoning into consideration when opening a restaurant. Imprinting your personal identity onto your restaurant. Maintaining your presence in a restaurant, even when you are absent. Giving your staff a sense of ownership, and significance, especially in the eyes of your guest. Always anticipate your opening taking longer than you think. Opening restaurants in close proximity so you can compound on pre-established relationships. Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Patience What is your biggest weakness? Time away from her son. What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Showing up today a better version than herself, yesterday. Share one code of conduct or behavior you teach your team. Be on time. What is one uncommon standard of service you teach your staff? encourage your team to work together. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential The Alchemist What's the one thing you feel restaurateurs don't know well enough or do often enough? Consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS Yelp Reservations 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? Be good. Be Kind. Be the best you can be. Contact info: Websites: Bite Bistr09 Instagram: @lisa_astorga_watel 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 Lisa Astorga-Watel 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! /episode/index/show/restaurantunstoppable/id/11217329

648: Scott Roberts on Persistence and Hard Work 09/09/2019

648: Scott Roberts on Persistence and Hard Work 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 best BBQ locations in America. Show notes… Favorite success quote or mantra: "If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can." In this episode with Scott Roberts we will discuss: Operating a 100-year-old restaurant Modernizing an old business Cash-only operation Inheriting a business from parents Consistency Quality control Systems, processes, and procedures Passing on a legacy to new generations The meaning of Texas BBQ to a community Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Caring about people; customers and employees What is your biggest weakness? An unpaved parking lot What's one question you ask or thing you look for during an interview? Desire What's a current challenge? How are you dealing with it? Finding people with desire Share one code of conduct or behavior you teach your team. Pick up trash when you see it; translates into quality everywhere else What is one uncommon standard of service you teach your staff? Smile and be respectful What's one book we must read to become a better person or restaurant owner? Raving Fans by Ken Blanchard Setting the Table by Danny Meyer 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? Care What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Indeed.com 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? Family legacy passed on to my daughter The look of the space The feel, the experience Contact info: Salt Lick website contact page 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 Scott Roberts 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! /episode/index/show/restaurantunstoppable/id/11174024

647: Ben Poremba on Transforming Communities One Block at a Time 09/05/2019

647: Ben Poremba on Transforming Communities One Block at a Time 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 the love of food.” In this episode with Ben Poremba we will discuss: Show Notes Think of every customer as family Restaurant as a social hub Learning from your parents Not following conventional restaurant rules The history of food The philosophy of food Failures Catering Networking Living and being intentional Finesse in the industry Long-term gain vs. short-term gain Political motives in building a restaurant Strong community roots and growth Finding the balance between caring enough without losing sight of “it’s just food” The importance of an identity Remove yourself from the restaurant Today's sponsor: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Words What is your biggest weakness? Words What's one question you ask or thing you look for during an interview? What do you want to do or be? What's a current challenge? How are you dealing with it? Having to physically be back in the kitchen. Share one code of conduct or behavior you teach your team. Do things with intention. What's one book we must read to become a better person or restaurant owner? Maxims by La Rochfoucauld 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? Authentic community outreach. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Human Resources! 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? Commitment to people and NOT processes Stay committed to a place Creativity Contact info: Email: ben@bengelina.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! 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 Ben Poremba 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! /episode/index/show/restaurantunstoppable/id/11008328

646: Nick Bogacz on Guerilla Marketing Tactics 09/02/2019

646: Nick Bogacz on Guerilla Marketing Tactics 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 to the absolute fullest Craftsmanship Necessary evils in the pizza business Marketing Adapting to new challenges Mentors Learning from failures Finding your niche The best job interview practices Lessons learned from the best marketing books and mentors What you can learn from big companies like Domino’s Teach by example Sacrifice Resilience Find out what works and run with it Facebook marketing Scaling quickly Self-awareness and emotional intelligence Today's Sponsors: 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Law of attraction What is your biggest weakness? Time What's one question you ask or thing you look for during an interview? A smile What's a current challenge? How are you dealing with it? Smile Share one code of conduct or behavior you teach your team. Our draft list is above and beyond What is one uncommon standard of service you teach your staff? Stay true to who you are What's one book we must read to become a better person or restaurant owner? The Pizza Equation: Slicing Up How To Run a Successful Pizza Enterprise by Nick Bogacz Guerrilla Marketing by Jay Conrad Levinson Think and Grow Rich by Napoleon Hill The Ultimate Sales Machine by Chet Holmes 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? Relax What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? THR!VE POS System 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? Make it happen attitude Don't underestimate the importance of family You NEED passion Contact info: Nick's book is available now: The Pizza Equation Instagram: @caliente_pizza and @nickbogaczofficial Email: pizzadrafthouse@gmail.com Website: www.pizzadrafthouse.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! 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 Nick Bogacz 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! /episode/index/show/restaurantunstoppable/id/11008157

645: Ben Berg on Assuming Nothing While Anticipating Everything 08/29/2019

645: Ben Berg on Assuming Nothing While Anticipating Everything 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 include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar. Show notes… Favorite success quote or mantra: "Don't fuck it up." In this episode with Ben Berg we will discuss: The "people" business Touching each table emotional intelligence The importance of the numbers The benefits of new restaurant technology The love of making people happy with hospitality Learning form the best early in your career Choosing a market before choosing a location Quick scaling Networking Execution 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Urgency What is your biggest weakness? Delegating What's one question you ask or thing you look for during an interview? "Are you caring?" Empathy. What's a current challenge? How are you dealing with it? Seeing the future Share one code of conduct or behavior you teach your team. Put yourself second What is one uncommon standard of service you teach your staff? Empower our managers to make big decisions What's the one thing you feel restaurateurs don't know well enough or do often enough? Relax What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Avero Compeat 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? Be truthful Be there, be responsible Don't take everything too seriously Contact info: Berg Hospitality Jobs Website 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 Ben Berg 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! /episode/index/show/restaurantunstoppable/id/10983179

644: Charles Clark and Grant Cooper on True Restaurant Etiquette 08/26/2019

644: Charles Clark and Grant Cooper on True Restaurant Etiquette 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 what you want to do the best you can do it in your own style." In this episode with Charles Clark and Grant Cooper we will discuss: Passion and what it means to YOU Atypical ways to interview potential employees Motivation Recognizing value Partnerships Mentors The overtime loss of restaurant etiquette Never say "no" Growing up in Europe and what other cultures can teach us Treat everyone like a VIP Get everything in writing 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grant: dedication commitment passion attitude Charles: 100% ready What is your biggest weakness? Grant: Too compasionate with staff Charles: not taking the time to train as well as we should What's one question you ask or thing you look for during an interview? Personality and willingness to work What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Grant: Knowledge of what you're selling, confidence Charles: Knowing the customer's needs and fundamentals What's one book we must read to become a better person or restaurant owner? Grant: Shoe Dog by Phil Knight Charles: White Heat by Marco Pierre White 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? Take care of the customer, too politically correct What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS 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? Good bottle of wine Be in your restaurants Leave behind a trail of good people who have worked for you Contact info: Clark Cooper Concepts website 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 Charles Clark and Grant Cooper 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! /episode/index/show/restaurantunstoppable/id/10982900

Restaurant Unstoppable with Eric Cacciatore

TOPICS