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!

685: Jason Harris on 6 Habits to Make You More Persuasive 01/16/2020

685: Jason Harris on 6 Habits to Make You More Persuasive Jason Harris is the CEO of the award-winning creative agency Mekanism and the co-founder of the Creative Alliance. Harris works closely with brands through a blend of soul and science to create proactive campaigns that engage audiences. Today we're here to talk about his book The Soulful Art of Persuasion: 11 Habits That Will Make Anyone a Master Influencer. Check out The Speed of Trust by Stephen M. R. Covey as mentioned in today's episode. Show notes… Favorite success quote or mantra: "No growth in comfort." In today's episode with Jason Harris we will discuss: Partnerships Marketing Branding The power of trust A summary and understanding of what we will find in the book Don't mirror what is popular; be yourself The transformative power of storytelling Provide for others in all your interactons Conflict can result in opportunity Collaborators breed success Skill hunting and becoming a person of value 6 of the 11 habits in Jason's book: Turn and Face The Strange. Be the most "YOU" you can be... No matter how strange. The Persuasive Power of Story Telling We're hardwired to react and relate to stories Give Yourself Away You've got to give before you get. Don't expect to get anything back The Collaborative Imperative If you want to go face go alone. If you want to go far go together 4 Ways to ask someone to collaborate ask for small favors ask for advice Give honest encouragement Think outside the silo Skill Hunting Every two or 3 years learn something different. It keeps you fresh and makes you more valuable. Personal Jesus What's the thing that you're going to give back to the world that's bigger than 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. 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: Email: jason@mekanism.com All social media: @jason_harris Website: www.thesoulfulart.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 Jason Harris 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/12757946

684: Michael Peticolas on Be Better not Bigger 01/13/2020

684: Michael Peticolas on Be Better not Bigger After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in 2010. In the first year, Michael and wife, Melissa, were the sole brewers, sales reps, and distributors and they still managed to win gold at the Great American Beer Festival …and again in their third year. In 2013 Peticolas was elected to the board of directors of the Texas Craft Brewers Guild. Shortly after, the board elected Peticolas as co-chair of the legislative committee, which has been integral to changing Texas laws that have long hindered craft brewerys. Show notes… Favorite success quote or mantra: "We don't want to be big, we want to be great." In today's episode with Michael Peticoles we will discuss: Don't try to be bigger, try to be better Passion for beer Branding When do you know a skill can become a business No hesitation! Learn as much as you can about business before opening one Writing a proper business plan Establish core values BEFORE formulating a business plan Your company should directly reflect your own values Avoiding the corporate structure Have a dialogue with your guests Honest, friendly, down-to-earth Genuine values are key Self-funding a restaurant/brewery opening Creating a market Attention to details Fighting for your 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? Unconventionality What is your biggest weakness? My knees What's one question you ask or thing you look for during an interview? Understanding of who we are, what we want to do, and an internal drive What's a current challenge? How are you dealing with it? Competition Share one code of conduct or behavior you teach your team. Have fun What is one uncommon standard of service you teach your staff? Treat everybody like family What's one thing you feel restaurateurs don't know well enough or do often enough? Take time AWAY from work Name one service you've hired. Method: CRM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Method: CRM 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? Honest Friendly Down-to-earth Contact info: Website: www.peticolasbrewingcompany.com Instagram: @peticolasbrewing 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 Peticolas 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/12681002

683: Nir Eyal on 4 Ways to Be More Indistractable 01/09/2020

683: Nir Eyal on 4 Ways to Be More Indistractable Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the bestselling book, Hooked: How to Build Habit-Forming Products and Indistractable: How to Control Your Attention and Choose Your Life. In addition to blogging at NirAndFar.com, Nir’s writing has been featured in The Harvard Business Review, TechCrunch, and Psychology Today. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Real success is being happy for the success of others." In today's episode with Nir Eyal we will discuss: His newest book titled Indistractable Serve those around you before yourself Forming good habits Using new understandings of psychology to form good habits The problem of "distraction" Defining "distraction" and "traction" Distraction is merely your desire to escape discomfort Myths about will power Reactive work vs. reflective work The importance of reflecting on what you are doing day by day Focus and mental health- the greater your mental health the greater your ability to be indistractable. Email management Today's sponsor: Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. 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: NirandFar.com to get more from Nir Eyal www.indistractable.com to order the book 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 Nir Eyal 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/12649271

682: Chef Andrew Savoie on Setting Your Team Up 01/06/2020

682: Chef Andrew Savoie on Setting Your Team Up Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC. After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students. Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Make new mistakes every day." In this episode with Andrew Savoie, we discuss: Learning from our mistakes. Knowing when it's ok to quit. The role communication plays in creating a culture with high standards. The difference between people showing up to a "job" VS showing up to live out their passion. Do whatever it takes to get on the best restaurant teams. Even if you have to work for free. Surrounding yourself with equally passionate individuals. Investing your time into people who are worth it. Earning respect. Finesse. Mise en place. Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant. Preparedness. Your responsibility to set your coworkers, specifically incoming shifts, up for success. Teaching and treating employees as individuals. They don't all learn the same way. Before opening, do research. What is your market missing? Establishing roots in a community before opening your business in it. Creating space within your restaurant for a line to form. You don't want people waiting outside. Believe in your friends and family. When people want to help out. Use it. Never stop networking. Other episodes mentioned in today's show: 552: Rob Evans on Growing By Taking Chances 569: David Denney on What To Know Before Entering a Partnership 183: David Denney on Protecting Your Restaurant From Food-born Illness 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? Intensity. What is your biggest weakness? Anxiety. What's one question you ask or thing you look for during an interview? Respect. What's a current challenge? How are you dealing with it? Managing humans. Get to know your people. Share one code of conduct or behavior you teach your team. Teach your people to do the right thing when nobody is looking. That's integrity, baby! What is one uncommon standard of service you teach your staff? Teaching your staff about human behavior. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Read local publications Culinary Artistry The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs. Name one service you've hired David Denney- Denney Law Group What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Revel 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 Learn Choose happiness. Contact info: www.residenttaqueria.com @residenttaqueria 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 Savoie 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/12622730

681: Nathan Ares on The Realness of Food and Labor Costs 01/02/2020

681: Nathan Ares on The Realness of Food and Labor Costs Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona. Show notes… Favorite success quote or mantra: Hospitality is a big work made up of a bunch of little actions In this episode with Nathan Ares, we discuss: The meaning of hospitality How you can accomplish anything if you don't who gets the credit. How little things compound and make a big difference. Using processes and systems to create consistency. Winning guest's over by "writing the end of the story". Wishing your team members the best when they move on from you. How daily summaries can help you stay in check. Why it's so important to never burn bridges in this industry. How enthusiasm transfers. Being someone exit strategy. Being truthful. Building your email list. How to get press. Grassroots marketing. Pitching investors. Scrappiness. Selecting partners. Privately responding instead of publicly responding when you get a bad review. Working on the business instead of in it. Getting your personal finances as lean as possible before opening your restaurant. Turning around a failing restaurant. Dividing and conquering with partnerships. Today's sponsor: Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. 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? Hospitality What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Ask: What do you want to do outside of here? What to look for: Someone who wants to leave you for a better opportunity. What's a current challenge? How are you dealing with it? Getting everyone to by in. The best way to get your team to buy-in is by leading by example. Share one code of conduct or behavior you teach your team. Always be nice. Leave whatever happened at the door. What is one uncommon standard of service you teach your staff? If you have the slightest feeling your guest didn't love what they got from your. Comp it. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It Setting the Table: The Transforming Power of Hospitality in Business. What's one thing you feel restaurateurs don't know well enough or do often enough? Care for who comes through the door Name one service or person you've hired Dala at FJI Design Insta @fji.design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? 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? Seak to understand. Be nice. You're not owed anything. Contact info: email: Admin@prepandpartry.com Insta @prepandpastey @augustrhodes @commonerandco 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 Nathan Ares 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/12589010

680: Aaron Chamberlin on Building Community Through Food 12/30/2019

680: Aaron Chamberlin on Building Community Through Food Aaron Chamberlin's family has been working in the restaurant industry since the 1930’s, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he’d hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La Grande Orange Hospitality Group. Aaron has since gone on to open his very own St. Francis and Phoenix Public Market Cafe. Check out Episode 437 with David Scott Peters as mentioned in today's episode! Check out Episode 613 with Horst Schulze as mentioned in today's episode! Show notes… Favorite success quote or mantra: "Win the fucking day." In today's episode with Aaron Chamberlin we will discuss: Food service in the family Winning the day, every day Training and how to do it right Avoiding culinary school Showing you care to attract the mentors you need Working in a 3 million dollar kitchen Persistence Creating your own culinary school Tough start in the industry The importance of learning what NOT to do Violent kitchens Regrets Thriving through chaos Serving 3,000 customers a day Ego Proactive vs. reactive Transitioning from artist to business person Partnerships 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? Persistence What is your biggest weakness? Systems What's one question you ask or thing you look for during an interview? Intellectually curious What's a current challenge? How are you dealing with it? Dealing with a recovering from turmoil Share one code of conduct or behavior you teach your team. "Win the fucking day!" What is one uncommon standard of service you teach your staff? "Every day light someone up." What's one thing you feel restaurateurs don't know well enough or do often enough? Spend time with their teams Name one service you've hired. BrandLoyal What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social Media - Instagram 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? Dedication Drive Discipline Contact info: Instagram: @aaron_chamberlin www.chefaaronchamberlin.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 Aaron Chamberlin 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/12558839

679: Davin Waite on Zero-Waste and Plant-Based Dining 12/26/2019

679: Davin Waite on Zero-Waste and Plant-Based Dining In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills. Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot. Show notes… Favorite success quote or mantra: "The future is unwritten." "Live in a way that the teenage version of myself would be proud of me." In today's episode with Davin Waite we will discuss: Food in the family Zero waste Married to your business partner (literally) Successes and failures The importance of travel Collaboration with restaurants near you Enjoying the rushes in a busy restaurant Learning from many different cultures and cooking Ego in the industry Ask questions and always learn Keeping a notebook and writing in the kitchen The birth of modern sushi Mentors Branding The decision to open your own restaurant Common mistakes in opening a restaurant Costs and bottom lines Gaining focus throughout your career 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? Waking up every morning excited about life What is your biggest weakness? Smoking cigarettes What's one question you ask or thing you look for during an interview? "Were you born to do this?" What's a current challenge? How are you dealing with it? Quitting cigarettes Share one code of conduct or behavior you teach your team. If it's not "wow" then don't send it out What is one uncommon standard of service you teach your staff? Tasting menus What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain The Art of War for Managers by Gerald A. Michaelson and Steven W. Michaelson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Value your own time Name one service you've hired. Solstice Interiors What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Smart phones Instagram 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? Try to make a difference Things don't have to be perfect Be good to each other Contact info: Instagram: @davinwaite Email: davinwaite@gmail.com The Plot website: www.theplotrestaurant.com Wrench and Rodent website: www.seabasstropub.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 Davin Waite 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/12531539

678: Stacey Poon-Kinney on Volume Hides Everything 12/23/2019

678: Stacey Poon-Kinney on Volume Hides Everything As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history. Check out Episode 641 with Greg Scheinman as mentioned in today's episode! Show notes… Favorite success quote or mantra: "The magic is in the details." In today's episode with Stacey Poon-Kinney we will discuss: Growing up in kitchens Connection through food The value of money and hard work Valuable lessons learned at big franchises Volume hides everything Mentors When it is and is not appropriate to flip out on your team Structure in the kitchen Being pregnant in a managerial role in the kitchen Taking over an existing restaurant Get tax records if you're taking over restaurants Butts in seats earns money Regulars are key to success Always look for a lesson in bad situations Community is no longer spacial Applying to Restaurant Impossible for help and what that's like The importance of insurance Water damage and how to deal with it Dealing with a break-in Fear is a great motivator POS customer service 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. Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Communications What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Kindness, consideration, a sense of humor What's a current challenge? How are you dealing with it? Time Management Share one code of conduct or behavior you teach your team. Vintage hospitality What is one uncommon standard of service you teach your staff? Challenge staff to remember three new names of customers What's one book we must read to become a better person or restaurant owner? One Minute Manager by Ken Blanchard Book of Awakening by Mark Nepo GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Way Front marketing in San Diego What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? ToDoist list making service Yelp Nowait Toast POS Insight Timer meditation app 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? Live from your heart Ask questions Say thank you Contact info: Website: www.thetrailseatery.com Instagram personal: @spkcooks Instagram business: @thetrailseatery Facebook: @TheTrailsEatery Twitter: @TheTrailsEatery 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 Stacey Poon-Kinney 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/12503639

677: Anisha Blodgett on Reinventing Pizza 12/19/2019

677: Anisha Blodgett on Reinventing Pizza After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born. Show notes… Favorite success quote or mantra: "Live intentionally." In today's episode with Anisha Blodgett we will discuss: Opening a restaurant within the last year Most-current challenges Food halls Healthy pizza Free events to find out if there's a demand for your food Taking risks Hiring when you're desperate Don't settle Labor shortages Avoiding stress Work/life balance Hosting events that double as education Recognize what brings people in and going all in on it Catering Branding Design 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? "Teaching myself things." What is your biggest weakness? "Too trusting." What's one question you ask or thing you look for during an interview? "Do I want to work with this person?" What's a current challenge? How are you dealing with it? "Bring in more revenue." Share one code of conduct or behavior you teach your team. "Bring the energy." What is one uncommon standard of service you teach your staff? "Encouraging guests to try different foods." What's one book we must read to become a better person or restaurant owner? Hug Your Customers by Jack Mitchell GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Organization Name one service you've hired. Whiplash for SEO in San Diego What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Trello 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? Live your life the way that makes you the happiest Surround yourself with good people Quality time with yourself Contact info: Instagram: personal @asliceof.life Instagram: business @PowerhausPizza 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 Anisha Blodgett 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/12435890

676: Dan Sobek on Exceeding Expectations 12/16/2019

676: Dan Sobek on Exceeding Expectations Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse. Show notes… Favorite success quote or mantra: "Always do the right thing because it's always the right thing to do." In today's episode with Dan Sobek we will discuss: Empowering your staff to do the right thing Lead by example Admit your mistakes Culinary schools Mentors Major lessons learned from hotels Knowing expectations and exceeding them Realizing when you need to take a break Consulting Navigating and finding the best vendors Partnerships Best practices for lease negotiations The desire to help others The importance of self-care Other Resources Mentioned Check out episode: 613: Horst Schulze on the 24 Standards of Service Check out episode: 579: Horst Schulze on The 3 Fundamental Gust Expectations 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? Persistence What is your biggest weakness? Too emotionally-involved sometimes What's one question you ask or thing you look for during an interview? Ask up-front personal questions (without getting too personal) What's a current challenge? How are you dealing with it? The labor market in San Diego is incredibly challenging Share one code of conduct or behavior you teach your team. always do the right thing because it's the right thing to do. What is one uncommon standard of service you teach your staff? Emphasize the importance of guest interaction What's one book we must read to become a better person or restaurant owner? The 7 Habits of Highly Effective People by Stephen R. Covey Excellence Wins by Horst Schulze GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Chemistry PR - social media/marketing PR company Flores Financial - accounting company What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Aloha POS Upserve - credit card processing 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 incredibly short and very precious - live every day to the fullest and don't take anything for granted Say yes more often Try new things Contact info: Email: dansobek@gmail.com Website: www.thecornerdrafthouse.com Instagram: @sobekdan Facebook: @DanSobek 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 Dan Sobek 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/12407939

675: Shawn Walchef on The Power Getting Involved in Your Community 12/12/2019

675: Shawn Walchef on The Power Getting Involved in Your Community The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes. Yes, you heard me say publishing podcasts. On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an ever-evolving digital world. Show notes… Favorite success quote or mantra: "If we can't tag you, we can't pimp you." In today's episode with Shawn Walchef we will discuss: Social media Trying to be the best Collaboration Being a parent Branding You have to be willing to live your brand Being at odds with your partners Embrace your community Yelp and how to utilize sites like it Embracing events Finding a crew that can execute better than you The best, most efficient way to show sports events at your restaurant/bar Always learn, always evolve Promoting Instagram-worthy food Best social media practices 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? Curiosity What is your biggest weakness? Financial accountability What's one question you ask or thing you look for during an interview? Heart What's a current challenge? How are you dealing with it? Life is just a series of positive challenges Share one code of conduct or behavior you teach your team. Make memorable moments What is one uncommon standard of service you teach your staff? It's our job to engineer memorable moments, make the story extend beyond our four walls What's one book we must read to become a better person or restaurant owner? Story Brand by Donald Miller The Power of moments by Chip Heath and Dan Heath 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? Promoting themselves What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Up n' Go mobile payment services 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? Get involved Stay curious Lead with love Contact info: Website: calibbq.media Email: shawn@calicomfortbbq.com Twitter: @CaliBBQMedia Instagram: @calibbq Facebook: @CaliComfortBBQ Check out Shawn's podcast here: Digital Hospitality: a Cali BBQ Media Podcast 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 Shawn Walchef 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/12374252

674: Hagop Giragossian on Stick to What You believe In 12/09/2019

674: Hagop Giragossian on Stick to What You believe In Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three years, he sold the business and opened Pasadena's first gastropub, Kings Row. In 2010 Hagop along with Quasim Riaz and Andre Vener, opened the first Dog Haus in Pasadena, California. 9 years later there are over 30 locations in 18 states. Show notes… Favorite success quote or mantra: "It's not how hard you hit; it's about how hard you get hit and how you get back up." In today's episode with Hagop Giragossian we will discuss: Opening a restaurant with almost zero experience Retaining good staff Consistency Continuing to show up and have fun through the hard times Gratification factor of owning a restaurant Partnerships When to give up on the industry Scaling Food truck logistics Collaborate instead of compete Creating identity Franchising What you lack in experience you need to make up for in effort Collaboration is KEY!!! Lose the ego!!! 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? I get back to everybody. What is your biggest weakness? I don't shut off. What's one question you ask or thing you look for during an interview? Do you care about people? Are you thoughtful? What's a current challenge? How are you dealing with it? Thinking small while being big. Share one code of conduct or behavior you teach your team. Know that the people you are working with have invested their lives into it and take it seriously. What is one uncommon standard of service you teach your staff? Connect with our franchisees What's one book we must read to become a better person or restaurant owner? Restaurant Man by Joe Bastianich Kitchen Confidential by Anthony Bourdain 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? Focus too much on food and not enough on your employee What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? 1Huddle: The Workforce Platform 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 thoughtful of others Be confident in yourself Be comfortable being uncomfortable Contact info: Email: hagop@doghaus.com -or- wecare@doghouse.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 Hagop Giragossian 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/12321008

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

Restaurant Unstoppable with Eric Cacciatore

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