Restaurant Unstoppable with Eric Cacciatore

Join the conversation at RestaurantUnstoppableNetwork.com 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.

847: Swag on a Budget 101 with Lisa Duff of Rocky Coast Printworks 12/02/2021

847: Swag on a Budget 101 with Lisa Duff of Rocky Coast Printworks With excitement allow me to introduce to you today's guest, COO of , Lisa Duff. Rocky Coast Printworks specializes in making brands look their best. From fully custom apparel to logo merchandise for retail and giveaways, they are your one-stop shop for the best quality products at the most competitive prices. The question we're answering: What do first-time swag (t-shirts and hats) purchasers not consider? Lisa will take us through the most common mistakes to avoid, share best practices, and then she will coach us through the swag process. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible.” Today's sponsor: equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Lisa Duff 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/21347447

846: Ben Goldberg Co-founder & CEO of Strategic Hospitality 11/29/2021

846: Ben Goldberg Co-founder & CEO of Strategic Hospitality With excitement allow me to introduce to you today's guest Co-founder and Co-owner of , Benjamin Goldberg. Strategic Hospitality, co-founded with his brother, Max Goldberg, is a Nashville-based hospitality company shaping the city’s dining landscape by continuously introducing innovative, one-of-a-kind concepts. Properties include , , , , , , , , , and . Strategic Hospitality also provides consulting and management services to other hospitality groups. Founded in 2006, Strategic Hospitality has experienced steady growth annually and continues to revolutionize the dining scene. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “People remember how you make them feel, not what you say.” In today's episode with Ben Goldberg we will discuss: Opening your first restaurant at 23 Early mentors Advice on getting investors Transparency Forced to learn because you are undercapitalized Location Being stubborn early in your career Deliver a product worth going out of the way for Going into business with family Ego Giving up control The importance of asking your team what they want Setting quarterly and annual goals Evolving operations Tech stacks Implementing Toast POS Today's sponsor: equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Not delegating enough What's one question you ask or thing you look for during an interview? A good person What's a current challenge? How are you dealing with it? Ramping up multiple restaurants at the same time Share one code of conduct or behavior you teach your team. Make people happy What is one uncommon standard of service you teach your staff? Go above and beyond What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Rest Name one service you've hired. | What's one piece of technology you've adopted within your restaurant walls and how has it influenced 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 honest Be kind Surround yourself with amazing people Contact 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, ! 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 to get automatic updates. Huge thanks to Benjamin Goldberg 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/21301421

845: Corey Rosen founder of National Center for Employee Ownership 11/18/2021

845: Corey Rosen founder of National Center for Employee Ownership Corey Rosen is the founder and an active staff member of the , a private, nonprofit membership, information, and research organization in Oakland, CA. The NCEO is widely considered to be the authoritative source on broad-based employee ownership plans. He cofounded the NCEO in 1981 after working five years as a professional staff member in the U.S. Senate, where he helped draft legislation on employee ownership plans. Prior to that, he taught political science at Ripon College. He is the author or co-author of over 100 articles and numerous books on employee ownership, and co-author (with John Case and Martin Staubus) of (Harvard Business School Press, 2005). He has appeared frequently on CNN, PBS, NPR, MSNBC, and other network programs; and is regularly quoted in The Wall Street Journal, The New York Times, BusinessWeek, and other leading publications. He has lectured on employee ownership on six continents. Check out as recommended in this episode! Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Employee ownership is a way to make capitalism work for everybody." In today's episode with Corey Rosen we will discuss: We are talking about ESOPs and Corey's book Check out Corey's other books on his Today's sponsor: equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Corey Rosen 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/21201047

844: Andy Little Chef at Josephine On 12th 11/15/2021

844: Andy Little Chef at Josephine On 12th With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing “orchestral musician” was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O’Connell at The Inn at Little Washington before a stint at Pennsylvania’s Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant , where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "A little bit better everyday." In today's episode with Andy Little we will discuss: Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can’t teach and inspire, you can’t lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Personal engagement on a human level; we don't just take orders What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Clear perspective of what they want for themselves Name one service you've hired. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? iPhone 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 get a little better every day be a good person Be yourself Contact info: Josephine on Instagram: @ Andy Little on Instagram: @ 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, ! 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 to get automatic updates. Huge thanks to Andy Little 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/21156740

843: Patrick Whalen CEO at 5th Street Group 11/08/2021

843: Patrick Whalen CEO at 5th Street Group Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC’s General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of . Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Why not us?” “There’s only we.” In today's episode with Patrick Whalen we will discuss: Running a casino Advice on restaurant openings Being empathetic Retaining staff Events Tip pool systems Personal life informing career decisions Public perception of your company False-modesty Balancing ego and modesty Recognizing initiative The “Tip The Kitchen” system Today's sponsor: equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Very good public speaker What is your biggest weakness? Impatient What's one question you ask or thing you look for during an interview? What do you want to do? What's a current challenge? How are you dealing with it? Unreasonable people Share one code of conduct or behavior you teach your team. Say what you mean and do what you say What is one uncommon standard of service you teach your staff? Highly unscripted at tables What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Share information with their employees Name one service you've hired. - architecture What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? - unlock your restaurant's potential 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 empathetic Be reasonable Work hard Contact info: Twitter: @ 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, ! 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 to get automatic updates. Huge thanks to Patrick Whalen 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/21076013

842: Delivering the Digital Restaurant with Meredith Sandland 11/04/2021

842: Delivering the Digital Restaurant with Meredith Sandland With excitement allow me to introduce to you today’s guest, Meredith Sandland. Prior to co-authoring , Meredith spent two decades in consulting, corporate strategy, and restaurant development. After Building 1,000+ restaurants the Chief Development Officer at Yum! Brands’ Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up, as employee #4 to create their business model, raise initial capital, and serve as the public face of the Google Venture-backed disruptor. Check out the book: Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “If your actions inspire others to dream more, do more, and become more, you are a leader.” In today's lecture with Meredith Sandland we will discuss: All of the major points discussed in full detail in the book Today's sponsor: equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: You can buy the book Get the book straight from the authors at Check out 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, ! 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 to get automatic updates. Huge thanks to Meredith Sandland 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/21047462

841: Brandon Styll host of Nashville Restaurant Radio 11/01/2021

841: Brandon Styll host of Nashville Restaurant Radio Brandon Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years of not working in a restaurant, Brandon felt the industry calling him back and joined both and as the Director of Operations. In addition, Brandon is the host of , where he’s produced over 200 episodes featuring local chef interviews, leadership interviews, and more! Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Failure is simply the opportunity to try again, this time more intelligently.” “Whether you think you can or you think you can’t, you’re right.” In today's episode with Brandon Styll we will discuss: The significance of the word “they” Don’t see yourself as a victim What can you to do make EVERY guest happy Creating win-win situations The amazing feeling of approval What is the price of convenience? How we treat employees and why they’re finding other professions Substance abuse in the industry Switching from hospitality to food sales Selling produce Enthusiasm and energy Intentional pricing The importance of utilizing a culture index Advice on effective purchasing Hitting rock bottom Getting sober Meditation What makes the Nashville restaurant industry unique and what can we all learn from it? The importance of supporting other restaurants in your community Momentum markets Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 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. is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Enthusiasm What is your biggest weakness? Arrogance What's one question you ask or thing you look for during an interview? Enthusiasm What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Do the right thing, empower staff to make the right decision What is one uncommon standard of service you teach your staff? Relationships What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? 1 on 1 with staff, check in with your team more often Name one service you've hired. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? for digital checklist 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 sweat the small stuff Focus on what you have control over Love hard Contact info: Instagram: @ 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, ! 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 to get automatic updates. Huge thanks to Brandon Styll 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/20992523

840: Trademarks 101 with David Lizerbram 10/28/2021

840: Trademarks 101 with David Lizerbram David Lizerbram is an attorney in private practice. He is also the host of , a podcast about the intersection of business + creativity. Products of the Mind is produced by Mana Monzavi. David was born in Philadelphia and raised in North County San Diego, California. After graduating from the University of Southern California School of Cinema-Television (now the School of Cinematic Arts) and USC’s Marshall School of Business, he received his J.D. from Loyola Law School in Los Angeles. David speaks regularly about legal matters, and has presented on a legal education panel at San Diego Comic-Con every year since 2008. In 2011, David was appointed by California Governor Jerry Brown to the Board of Directors of the 22nd District Agricultural Association, which is responsible for oversight of the Del Mar Fairgrounds. He served in that position until the conclusion of his term in 2015. He also served on the Board of Directors of the San Diego Music Foundation and was a co-founder of the Craft Beer Association of San Diego, a think tank focused on promoting San Diego County’s dynamic craft beer industry. David lives in North Park, San Diego with his wife, Mana Monzavi and their son, Miles. was founded in 2005 in San Diego, California with the goal of providing high-quality legal services to entrepreneurs both locally and nationwide. Since the firm’s creation, David has assisted with a large variety of business matters. His clients have varied in size from solo entrepreneurs to publicly traded companies. David has provided legal guidance on multimillion-dollar rounds of fundraising, negotiated strategic partnerships with nationwide businesses and nonprofits, managed international intellectual property portfolios, and advised many innovative startups. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What you don't know CAN hurt you, BUT, knowledge is power." In today's workshop with David Lizerbram we will discuss: All things trademarks. Listen for the full breakdown! Today's sponsor: One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: Twitter: @ 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, ! 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 to get automatic updates. Huge thanks to David Lizerbram 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/20962637

839: Mel Harrington Chef/Owner at Sunday Supper Society 10/25/2021

839: Mel Harrington Chef/Owner at Sunday Supper Society Mell Harrington is the Chef and Owner at in Kittery, Maine. Mel grew up working in the restaurant industry since the age of 15 & has never been happier. Most days you can find her in the garden planning dinner or in the kitchen making fresh pasta. Her love for food, travel & culture shines through in everything she does. Mel is currently working towards her sommelier certification, learning to speak Spanish & growing a garden. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Bitches get shit done." In today's episode with Mel Harrington we will discuss: Leaving the industry only to return The importance of travel The benefits of a financial background before entering the restaurant industry Investors Why isn’t restaurant work, especially FOH, respected more? The host position Getting fired Partnerships Transition from FOH to baking Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My work ethic and drive What is your biggest weakness? Perfectionism What's one question you ask or thing you look for during an interview? Positive attitude What's a current challenge? How are you dealing with it? Perfectionism Share one code of conduct or behavior you teach your team. Be welcoming and kind What is one uncommon standard of service you teach your staff? Attention to detail What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? We've lost sight of the passion Name one service you've hired. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? - website design 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 Work hard toward what you want Don't take any shit Contact info: to book a seat Instagram: @ Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Mel Harrington 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/20907671

838: The Three Keys to Restaurant Profitability with Josh Kopel 10/21/2021

838: The Three Keys to Restaurant Profitability with Josh Kopel Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website . Check out Josh's podcast - Check out previous Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Success is a mindset, not a feeling." In today's workshop with Josh Kopel we will discuss: The 3 keys: Revenue Amplify Frequency Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: www.joshkopel.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, ! 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 to get automatic updates. Huge thanks to Josh Kopel 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/20883311

837: Corey Manicone Co-Founder and CEO of Zuul 10/18/2021

837: Corey Manicone Co-Founder and CEO of Zuul Corey grew up in the industry as his parents owned fast casual restaurants in Fort Collins, Colorado, where he learned first hand the good, the bad and the ugly that comes with operating. In 2015, Corey joined New York City based Relay Delivery as the first employee, helping define the optimal delivery playbook used by hundreds of restaurants. Seeing a need in the market to further enhance the off-premise business model for restaurants, he co-founded in early 2018, New York's first ghost kitchen solution. Today, Zuul licenses their proprietary ghost kitchen technology, allowing restaurant operators across the country an opportunity to achieve a much-improved economic model for delivery while also enhancing the consumer experience. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “You can beat the person that won’t give up.” In today's episode with Corey Manicone we will discuss: Franchising Hardships in the industry Negotiating your lease What Corey learned from big companies outside the restaurant industry Virtual Brands Best practices for dealing with 3rd party delivery Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Twitter: @ Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Corey Manicone 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/20843582

836: Attract, Build, and Retain Guests workshop with Matt Plapp 10/14/2021

836: Attract, Build, and Retain Guests workshop with Matt Plapp Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "" & "" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database. Check out Matt's previous workshop was mentioned! was also mentioned! Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The hardest part about writing your own story is knowing that you're worth the ink." Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Matt Plapp 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/20807582

835: Michael Chernow Founder of Seamore's and Kreatures Of Habit 10/11/2021

835: Michael Chernow Founder of Seamore's and Kreatures Of Habit On the eve of his 17-year milestone of sober living, Michael Chernow, the celebrated serial entrepreneur, restaurateur, fitness expert, and celebrity chef—who has spent more than a decade launching legacy dining destinations such as and —is taking a rest from restaurants to make healthy breakfasting habitual in his newest venture - . Kreatures of Habit is a brashly branded functional food brand based on a positive daily habit, which Michael exclaims with an expletive, “helps people live their best fuckin’ lives.” Kreatures of Habit is a love letter to Chernow’s own mindful morning breakfast and triumphs over addiction. The PrOATagonist, the brand’s heroic inaugural product, combines plant-based protein (30g), gluten-free oats, and essential vitamins + minerals for an equally craveable and convenient breakfast. Prepped in less than 3 minutes, wellness-minded breakfasters have the option of enjoying The PrOATagonist in taste-bud tantalizing flavors such as Chocolate, Blueberry Banana, and Vanilla. A fellow podcast host at the helm of Born or Made, Michael Chernow, who has founded hospitality ventures The Meatball Shop and Seamore’s, appeared on Food Network’s Beat Bobby Flay, Kitchen Casino, and Chopped, co-authored cookbooks, and landed magazine spreads for his Olympian-like physique, possesses a resume with marathon-like momentum. A poster child for how to live a life well-lived and reach business mogul status, Chernow adopted positive habits that allowed him to replace alcohol with nutrition and fitness and propel his ascent in the New York restaurant scene. In this next act, he takes on breakfast. Please let me know if you are interested in recording with Michael and learning more about Kreatures of Habit. Would love to connect the two of you! I’ve included a few more details below for reference. Thank you, Jordan Within a podcast interview, Michael can speak to the following aspects of his entrepreneurial and personal journey to excellence: The Sobering Truth - Explore how Michael’s recovery from addiction and how positive daily habits and small decisions made on a consistent basis from the beginning of the crux to his success in business and life. The Renaissance Restaurateur - In addition to his past culinary endeavors and upcoming Kreatures of Habit launch, Chernow hosts his own podcast, Born or Made, is an ambassador for Ten Thousand, Muy Thai boxer, a pro status men's physique bodybuilder as well as advisor at Two Hands and Find my Formula, an investor in Greenpoint Fish and Lobster, and husband and father of two young sons. My Morning Machinations - Wake up to Michael’s morning routine, which starts at 5:30am and includes technical training for marathons, bodybuilding, and boxing competition, mindfulness practices, and a self-created protein-backed oatmeal recipe, which laid the foundation of Kreatures of Habits’ The PrOATagonist. Pandemic Pivot - Hear firsthand how Michael conceptualized Kreatures of Habit after a decade in the restaurant world and why he believes the time is now for direct-to-your-doorstep functional food staples. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The business of business is relationships and the foundation of relationships is trust." In today's workshop with David Scott Peters we will discuss: Partners Business plans Entrepreneurship Meatballs Surround yourself with people who can help you QSR vs. full service Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Waking up at 5 AM What is your biggest weakness? Taking things personally What's one question you ask or thing you look for during an interview? Learning a new industry What's a current challenge? How are you dealing with it? Looking for positive people What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Take time to celebrate the wins Name one service you've hired. Bookkeeping What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Look people in the eyes and shake hands with a firm handshake Ladies first Remember people's names Contact info: Kreatures Of Habit social handles: @ Seamore's social handles: @ Meatball Shop social handles: @ 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, ! 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 to get automatic updates. Huge thanks to Michael Chernow 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/20767085

834: Budgeting Workshop with David Scott Peters 10/07/2021

834: Budgeting Workshop with David Scott Peters to schedule your discovery call with David Scott Peters and redeem your $1,000 off... only available to Restaurant Unstoppable Listeners. Email [email protected] with your name and email to get the 3 free bones mentioned in today's episode. In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting. In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities. David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business. Check out his website: David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 5 previous episodes including: Check out Check out Check out Check out Check out https://www.youtube.com/watch?v=eO-drVzsffo Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “You can have the one bad day, it’s what you do the next day that defines you.” In today's workshop with David Scott Peters we will discuss: 1 Trailing 12 Month Sales 2 Sales % by Category 3 Cost of Goods Sold 4 Labor $ and % by Position 5 Fixed or Variable? 6 Create a Plan 7 Forecasting Sales to receive all the tools and resources from each workshop including today's. Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like ) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to David Scott Peters 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/20733779

833: Nicole Nocella Chef/Owner at Stalk Restaurant 10/04/2021

833: Nicole Nocella Chef/Owner at Stalk Restaurant With Excitement allow me to introduce to you today's guest, Chef and Co-founder of Stalk Restuarant Nicole Nocella. Chef Nicole Nocella is From Londonderry, NH. After high school she spent some time in California, then returned to the Northeast where she became a graduate of Le Cordon Bleu School of Culinary Arts- Cambridge, MA. She's has since spent the majority of her career on the NH Seacoast serving as Chef for notable restaurants such as , , and . In early 2020, Chef Nicole partnered with John Daniels to open in Dover, NH. Past guests from the Row 34 restaurant family: Check out as mentioned in today's episode Check out as mentioned in today's episode Check out as mentioned in today's episode Check out as mentioned in today's episode Check out as mentioned in today's episode Past guests from the Jay McSharry restaurant family: Check out as mentioned in today's episode Check out as mentioned in today's episode Check out as mentioned in today's episode Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Invest in your people, not your business.” "Imperfection is perfection." In today's workshop with Nicole Nocello we will discuss: Creating relationships with your crew Culinary school? Being a woman in the industry Sexual harassment in the industry Communicating to e poses that they are valued Recipe management Manager/owner presence Retaining employees by creating opportunity Taking a break from the industry Educating your employees Premeal emphasis Implement systems and documentation Buildout lessons Plumbing issues Double-check contractor licenses Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being stern with people What is your biggest weakness? Asking for help What's one question you ask or thing you look for during an interview? Where does your passion lie and where does it come from? What's a current challenge? How are you dealing with it? Free time Share one code of conduct or behavior you teach your team. Respect your co-workers What is one uncommon standard of service you teach your staff? Call the guests "guests" What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Being part of the team and doing any job in the restaurant that's necessary Name one service you've hired. Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Invest in your people Be the role model Be strong-willed Contact info: Social: @ Call Stalk: 603-343-2600 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, ! 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 to get automatic updates. Huge thanks to Nicole Nocella 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/20688191

832: Rich Brooks on the Remarkability Formula 09/30/2021

832: Rich Brooks on the Remarkability Formula With excitement allow me to introduce to you today's guest, host of the podcast, and president of , Rich Brooks. Rich Brooks is founder and president of , a web design and Internet marketing firm in Portland, Maine. His monthly flyte log email newsletter and cover topics such as search engine optimization, blogging, social media, email marketing, and building websites that sell. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Luck favors the prepared.” In today's workshop with Rich brooks we will discuss: The 4 lenses: Find Focus Fashion Frame Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: Listen to 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, ! 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 to get automatic updates. Huge thanks to Rich Brooks 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/20650241

831: George Bezanson Chef/Partner at Earth's Harvest Kitchen & Juicery 09/27/2021

831: George Bezanson Chef/Partner at Earth's Harvest Kitchen & Juicery With excitement allow me to introduce to you today's guest, Chef/Partner of , Chef George Bezanson. After years of traveling and cooking through Boston, New Hampshire, and Florida Chef George returned to Manchester, NH to open , , and . After a series of unfortunate events, Chef George made the conscious decision to step down from his leadership position to focus on his mental health. Now living on the NH Seacoast, Chef George most recently was part of the team in Portsmouth before joining Earth’s Harvest. Chef George is inspired by the farm-to-table vision that is becoming more prevalent in the culinary community and he wants to bring the quality of fine dining to everyday food. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “You are the most important person.” In today's episode with George Bezanson we will discuss: Learning from a mentor instead of culinary school Learning by failing early on as a chef Learning how to gain respect instead of demanding it The differences between chef and owner Advice for young Sous/Executive chefs Controlling costs Writing menus The responsibility of leaders Start small Partnerships Importance of contracts Making the decision to step down Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stamina What is your biggest weakness? Insecurity What's one question you ask or thing you look for during an interview? Do you have a passion to do this? What's a current challenge? How are you dealing with it? To stay inspired Share one code of conduct or behavior you teach your team. Respect and keep internal issues out of the eyes of the guest What is one uncommon standard of service you teach your staff? Clean What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain The French Laundry y Thomas Keller GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Offer health insurance Name one service you've hired. in Somersworth, NH What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Experience, Spend time with your family, Take care of yourself mentally and physically Contact info: Earth's Harvest on Instagram: @ 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, ! 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 to get automatic updates. Huge thanks to George Bezanson 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/20598848

830: Carrie Luxem - 12 Step Termination Checklist workshop 09/23/2021

830: Carrie Luxem - 12 Step Termination Checklist workshop With excitement allow me to introduce to you today's guest, the founder and CEO of Restaurant HR Group, Inc. Carrie Luxem. You can find Carrie Luxem at her website or read her book Restaurant Operator's HR Playbook . Carrie Luxem is the founder and CEO of Restaurant HR Group, Inc. and Carrie Luxem LLC and she is laser-focused on her mission to create more restaurant and leadership success stories. She is the author of Restaurant Operator’s HR Playbook and will be publishing her second book (a soft skills playbook) in early 2022. With a restaurant industry focused HR career that has spanned over 20 years, Carrie is frequently sought out for her modern, yet simple and effective advice. She has been named as one of the top 50 women innovators in the restaurant industry and has been featured in Entrepreneur Magazine, Inc Magazine, Restaurant News, Pizza Today and Independent Restaurateur. She has a weekly column with 1851 Franchising, actively posts articles and videos on social media, and has appeared on several radio shows and dozens of restaurant industry and business-focused podcasts. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Let’s do what’s right, not what’s easy.” In today's workshop with Carrie Luxem we will discuss: 12 Tips to Properly Terminate Employees Know the rules for your state Provide an employee handbook Take the onboarding to heart Track and document employee performance Coach your team Creating improvement plans Initiate corrective action Gather documentation and input Keep it private Be professional and to the point Share legally required information Learn from each termination Today's sponsor: 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. One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Find Carrie's book Restaurant Operator's HR Playbook 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, ! 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 to get automatic updates. Huge thanks to Carrie Luxem 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/20565683

829: Andy Pforzheimer Co-Founder of Bartaco and Barcelona Wine Bar 09/20/2021

829: Andy Pforzheimer Co-Founder of Bartaco and Barcelona Wine Bar With excitement allow me to introduce to you today's guest, co-founder of and and CEO of , and I should mention you hold titles with , and , Andy Pforzheimer. Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette. He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started. It was during this time he met his business partner, Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco. In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "What you tolerate becomes your standard." In today's episode with Andy Pforzheimer we will discuss: Doing literally whatever it takes to work in the best restaurants when you're starting out Prime cost Maximizing seating Working for Martha Stewart Partners Failing Salvaging waning restaurants Usefulness of lawyers Negotiating leases Reverse engineering from you "Why" Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? I can be didactic What's one question you ask or thing you look for during an interview? They have to care deeply about the job What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Look in the mirror and say "is this who I am?" What is one uncommon standard of service you teach your staff? We want the guest to know something personal about their server What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? They don't know how to seat a room Name one service you've hired. (formerly Confidential Consumer) for secret shopping What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness is more important than brilliance What you tolerate becomes your standard Always smell you own armpits Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Andy Pforzheimer 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/20526848

828: WORKSHOP- 6 Rules for First-Time Managers with Ken McGarrie 09/16/2021

828: WORKSHOP- 6 Rules for First-Time Managers with Ken McGarrie With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book . Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry. Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “You can do anything in this world that you’re big enough to do.” In today's workshop with Ken McGarrie we will discuss: The six rules for all first time managers are: Don't become an elitist Avoid discovery-based learning Eyes open, mouth closed Distance yourself socially Advocate success Manger meal etiquette Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: [email protected] Get Ken's 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, ! 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 to get automatic updates. Huge thanks to Ken McGarrie 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/20489441

827: Bobby Marcotte Executive Chef at Tuckaway Tavern, Owner at Hop + Grind 09/13/2021

827: Bobby Marcotte Executive Chef at Tuckaway Tavern, Owner at Hop + Grind With excitement allow me to introduce to you today's guest, Executive Chef of , , and ...Chef Bobby Marcotte. Chef Bobby Marcotte started in the restaurant business at age 14, just 3 years later he was a sous chef and by age 21 a Head Chef. In 2013 he was chosen to helm The Tuckaway Tavern & Butchery as Executive Chef, responsible for food development in both the Tavern and Butchery. Under Bobby's leadership, the Tuckaway Tavern has gone on to receive a bevy of accolades from New Hampshire Magazine, Spoon University, Hippo, and City Voter. The Tuckaway Tavern was also featured on Food Network's Diners Drive In's and Dives and Bobby then went on to win Guys Grocery Games: Diners, Drive-Ins, and Dives Tournament not just once, but TWICE. Bobby is using his momentum to open new concepts throughout New Hampshire and Massachusettees. Check out Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Always grinding' In today's episode with Bobby Marcotte we will discuss: Early in the industry Turning a job into a career Business partners A restaurant/butchershop combination concept Seeking other entrepreneurial team members Pushing up against complacency Building two complimentary entities simultaneously How to manage 170+ employees Importance of the owner’s presence Slow and steady growth Dialogue and open communication Checklists What being featured on TV does for your restaurant/brand Authenticity Breaking up a business partnership Transitioning to shipping/retail Striving for uniqueness Collaboration Trust Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: Support Support Instagram: @ | @ | @ 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, ! 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 to get automatic updates. Huge thanks to Bobby Marcotte 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/20445329

826: Zane and Brandon Hunt and Andrew Smith - Private Equity Acquisition 09/09/2021

826: Zane and Brandon Hunt and Andrew Smith - Private Equity Acquisition Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Check out as mentioned in today's episode. Check out about Know When to Scale as mentioned today. Check out as mentioned in today's episode Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) In today's episode with The Hunt Bros. and Andrew Smith we will discuss: HR Risk mitigation Acquiring private equity Is private equity for you? Today's sponsor: One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. 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. 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, ! 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 to get automatic updates. Huge thanks to The Hunt Bros. and Andrew Smith 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/20412431

825: Chris Dimmick Managing Partner at The Idea Collective 09/06/2021

825: Chris Dimmick Managing Partner at The Idea Collective With excitement allow me to introduce to you today's guest Managing Partner at and Co-Founder of , Chris Dimmick. With 10 years of experience opening and operating a myriad of unique properties, Chris is driven daily by the constant progress he sees in his restaurants and in the people who make them successful. Over the past 6 years Chris wears the restaurant operations, development, and management hat s for The Idea Collective, a multi-disciplinary creative consulting and experiential design firm. The Idea Collective has multiple past projects throughout the nation, and their two current projects are Sueno, and Tender Mercy, both located and Dayton, OH. Check out as recommended by Chris in this episode. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Do cool shit with good people and stay curious." In today's episode with Chris Dimmick we will discuss: Being a consultant How to recruit How to be recruited Accessing capital Taking advantage of a smaller market Earning trust in a new market Losing capital and rebounding Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Empathy What's one question you ask or thing you look for during an interview? Empathy What's a current challenge? How are you dealing with it? Adapting to ownership Share one code of conduct or behavior you teach your team. Over-communication What is one uncommon standard of service you teach your staff? Smiles, eyes, names. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Put the ego aside Name one service you've hired. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? - training software/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? Stay curious Stay humble Add value Contact info: Instagram: @ @ 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, ! 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 to get automatic updates. Huge thanks to Chris Dimmick 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/20376614

824: Stephani Robson - Business planning workshop part 3 of 3 - Capital Budget 09/02/2021

824: Stephani Robson - Business planning workshop part 3 of 3 - Capital Budget With excitement, allow me to introduce to you today's guest: Emeritus Faculty of , Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. Check out of this Business Planning workshop - Know Your Audience Check out of this Business Planning workshop - Pro Forma Check out magazine Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Know who you’re talking to and what they care about.” Today's sponsor: At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Stephani Robson 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/20330498

823: Mikey Sorboro Owner of Mikey's Late Night Slice 08/30/2021

823: Mikey Sorboro Owner of Mikey's Late Night Slice With excitement, allow me to introduce to you today's guest, Owner of , Mikey Sorboro. Mikey started his entrepreneurial journey with a pedicab service in Columbus, OH. His next entrepreneurial journey was Mikey's Late Night Slight, which started in a shipment container. Today, Mickey's portfolio includes 6 locations, one LNS food truck, 2 LNS concert venues, and two . In this episode, we're picking up where we left off. It's been almost 4 years since I last spoke to Mikey, and we're finding out what's happened since. The focus of the conversation is knowing your lane and strengths and avoiding what you're not good at and passionate about. Mikey also gives me a little advice on my own vision. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as suggested by Mikey and Eric. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Don't give up the ship." In today's episode with Stephani Robson we will discuss: Fixing a failing restaurant Don't buy someone's mistake Ditching food trucks A food truck is either for brand awareness OR profit A for-profit food truck requires its own staff and manager Work/life balance? Eric's vision for his restaurant and the importance of sharing it Today's sponsor: At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Contact info: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Mikey Sorboro 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/20294249

822: Stephani Robson - Business planning workshop part 2 of 3 - Pro Forma 08/26/2021

822: Stephani Robson - Business planning workshop part 2 of 3 - Pro Forma With excitement, allow me to introduce to you today's guest: Emeritus Faculty of , Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. Check out as mentioned in today's workshop. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Know who you’re talking to and what they care about.” In today's episode with Stephani Robson we will discuss: Occupancy cost thumb rule: money you spend on real estate Rent Property tax CAM - common area maintenance NO MORE THAN 10% IN REVENUES What is your average check? Be specific How many covers/units of sales Don’t multiple by 52/every week is not equal Today's sponsor: At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Stephani Robson 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/20261003

821: Sanjiv Razdan President of The Coffee Bean & Tea Leaf 08/23/2021

821: Sanjiv Razdan President of The Coffee Bean & Tea Leaf With excitement allow me to introduce to you today's guest, President of , Sanjiv Razdan. Sanjiv Razdan is the President, Americas, and India of The Coffee Bean and Tea Leaf. Sanjiv has held executive positions in the foodservice industry for close to 3 decades, leading globally recognized brands through hyper-growth of retail locations and digital channels, restructuring and turnaround situations, including Sweetgreen, Applebee’s, and Dine Brands. In addition to his professional career, Sanjiv is the Founder, Chair and CEO of , a volunteer-based non-profit whose mission is to provide mentorship and leadership development to the underserved community within the restaurant and foodservice industry. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "They will forget what you told them, they may not remember what you did, but they will always remember how you made them feel." In today's episode with Sanjiv Razden we will discuss: Broken relationships in our industry What Sanjiv learned from the Sheraton Listening to data The importance of employee feedback Block time to recognize your team Proactively setting culture Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Balance What is your biggest weakness? Ideation What's one question you ask or thing you look for during an interview? Humility What's a current challenge? How are you dealing with it? Reinvantion Share one code of conduct or behavior you teach your team. Integrity What is one uncommon standard of service you teach your staff? Do anything amount of customization for the customer What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Look at other restaurants for inspiration Name one service you've hired. to build our app What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Testing and ovens 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? Always focus on the way you want top make people feel Early in your career, get yourself a mentor, advocate, and sponsor Contact 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, ! 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 to get automatic updates. Huge thanks to Sanjiv Razdan 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/20209604

820: Stephani Robson - Business Planning workshop part 1 08/19/2021

820: Stephani Robson - Business Planning workshop part 1 With excitement, allow me to introduce to you today's guest: Emeritus Faculty of , Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Know who you’re talking to and what they care about.” In today's episode with Stephani Robson we will discuss: This is part one of of three-part workshop all about business planning. Today we are discussing: who is your audience? and... how do you write your business plan for that audience? Today's sponsor: At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Contact info: Email: [email protected] 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, ! 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 to get automatic updates. Huge thanks to Stephani Robson 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/20185580

819: Clay Dover President, CEO, taco maker at Velvet Taco 08/16/2021

819: Clay Dover President, CEO, taco maker at Velvet Taco With excitement, allow me to introduce to you today's guest: CEO, President, and taco maker at , Clay Dover. Joining Velvet Taco as president in early 2017 Clay Dover has helped scale the brand from four restaurants to 29 locations by the time of this episode aired. Graduate of Brigham Young University where he studied Sales and Marketing, Dover got straight to work leveraging his degree in Chili's Corporate Offices. He'd continue to focus on marketing working with Houlihans, and Apex Restaurant Group before cutting his teeth as CEO while with Metromedia Restaurant Group. After 10 months of CEO, he put his marketing hat back on and went to work with Raising Canes then Pei Wei as Chief Marketing/President. Check out as mentioned in today's episode. Check out with Chris Schultz about knowing when it's time to scale! Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The harder I work, the luckier I get." In today's episode with Clay Dover we will discuss: Working for Chili's when it was at its height Heading up a marketing campaign with Chili's The importance of ops feedback P and L's "Volunteer for everything." Franchising models Sharing the numbers with your team Growing and scaling during 2020-2021 Today's sponsor: At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Hard work What's one question you ask or thing you look for during an interview? Desire What's a current challenge? How are you dealing with it? People AND purchasing Share one code of conduct or behavior you teach your team. Be relentless What is one uncommon standard of service you teach your staff? Kick ass and take names. We pride ourselves on winning. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Visit the restaurants, work a shift, talk to customers Name one service you've hired What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? KDS with 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? Being a father and a husband is the most important Creating a phenomenal company that empowers others Creating companies that improve the community Contact info: Instagram: @ 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, ! 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 to get automatic updates. Huge thanks to Clay Dover 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/20150939

818: Samuel Stanovich Area Representative at Firehouse Subs 08/09/2021

818: Samuel Stanovich Area Representative at Firehouse Subs With excitement allow me to introduce to you today's guest, Restauranteur- Author - Podcast Host - Strategist - Coach - People Connector- Samuel Stanovich. Samuel has been involved with the hospitality industry for over two decades. Samuel primarily works on the leadership and development as Area Representative for responsible for Northern Illinois and Northwest Indiana. Samuel’s restaurant serves as the training restaurant for the market. Before assuming his current position, Samuel was Director Partner Product Development & Industry Relations, National Restaurant Association including the support of the National Restaurant Association Military Foundation. Samuel’s past experiences include: President & CEO of the Heritage Corridor Convention and Visitors Bureau, in addition, he is a 12-year veteran of Marriott International. Samuel holds a bachelor’s degree in hospitality management and associates degree in Hotel & Restaurant Management from Johnson and Wales University. Samuel volunteers his efforts to serve on the board of directors and finance chair for the Bellwood - Proviso Chamber of Commerce and recent past board member of Housing Forward, an Illinois based homeless prevention organization. Other activities include: Advisory Board Member of the Illinois Restaurant Association, member of Les Amis d’Escoffier Society; and strategic adviser to Baci Hospitality. Past board of directors for the American Culinary Federation Chicago Chefs of Cuisine, past- president of the International Food Service Executives Association- Northern Illinois Chapter. Nightclub and Bar Magazine Advisory Council and co-chair of Teresa’s Trotters Cancer Team. Check out ! Check out as highly recommended by Sam Check out as mentioned ion today's episode. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Go big or go home." In today's episode with Samual Stanovich we will discuss: The Marriott family and culture Learning from the best in the beginning Promotion and marketing Opening a waterpark - lessons learned Networking [the pre-internet kind (it still works today)] Change fees: what are they? (They are important) Occupancy costs Advice on brokers The importance of partners Catering Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My wife What is your biggest weakness? My A.D.D. Keep a journal. What's one question you ask or thing you look for during an interview? What does service mean to you? What's a current challenge? How are you dealing with it? Getting the right people Share one code of conduct or behavior you teach your team. Treat everybody like family What is one uncommon standard of service you teach your staff? Do something unexpected What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Get out from behind the counter and spend time with the customers/ask them open-ended questions Name one service you've hired. - catering software What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Facebook group for the restaurant 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 passionate about what you do spend time with those that you love My legacy is what you see from my family, what I left behind Contact info: -Sam's book Instagram: @ 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, ! 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 to get automatic updates. Huge thanks to Samuel Stanovich 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/20064281

Restaurant Unstoppable with Eric Cacciatore

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