Restaurant Unstoppable with Eric Cacciatore

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

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

659: Matt Selby on Kindness is Everything Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by those in the industry. It was clear opportunities were inevitable. Those Opportunities came in 1997 when Selby was approached by Josh Wolkon to Join Vesta, a Secret Sauce restaurant concept. Selby parted ways with Secret Sauce in 2013, and has been earning a living as a consultant, opening restaurants, overseeing multiple locations as culinary director, and occasionally serving as a line cook. He's recognized for being key in contributing Denver's Culinary foundation, not only for his skills in the kitchen but more importantly for his patience and passion to serve as a mentor to the next generation of professionals. Show notes… Favorite success quote or mantra: "Kindness is everything." In this episode with Matt Selby well will discuss: Leadership skills Passion Bring up your team Give value Thew difference between customers and guests the difference between commanding and demanding respect What will get you through the hardships of the industry Inherent leadership Engage with people always The pros and cons of consulting Speak up for yourself while giving leeway to others Best inventory practices Reducing waste in the kitchen Marijuana in the industry Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Kindness What is your biggest weakness? Kindness to a fault What's one question you ask or thing you look for during an interview? Motivation What's a current challenge? How are you dealing with it? Getting out of bed Share one code of conduct or behavior you teach your team. Professionalism/directness What is one uncommon standard of service you teach your staff? Pay attention, be proactive What's one book we must read to become a better person or restaurant owner? A Tree Grows in Brooklyn by Betty Smith GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Pay attention What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? DoorDash If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Giving back Being kind Working hard Contact info: West of Surrender website (current client) Email: selbymatt5@gmail.com Get in touch: 720-387-5311 Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matt Selby for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11671802

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

658: Lachlan Mackinnon-Patterson on Listening More and Talk Less As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999. He obtained his Certificate d’Aptitude Professionnelle at the renowned Ecole Gregoire-Ferrandi. Upon returning to the states in 2001, he worked at Thomas Keller’s The French Laundry, where he met future business partner, Bobby Stuckey. Mackinnon-Patterson and Stuckey opened their first restaurant, Frasca Food and Wine, in 2004 in Boulder, CO. In 2007, the partners launched Scarpetta Wines. In 2011 they opened Pizzeria Locale, which in 2014 they started rolling out a fast-casual version of throughout Denver, CO. Show notes… Favorite success quote or mantra: Be a better listener than you are a talker." In this episode with Lachlan Mackinnon Patterson we will discuss: Living and learning to cook in France Setting high standards Getting the right mentors What you get from studying culinary arts outside of your home country Treat your job like you own it Partnerships FOH and BOH partnerships Put ego aside and figure out what you are best at You can't do it all The true meaning and business models of "fast food" Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Contact info: Frasca Food and Wine Pizzeria Locale Scarpetta Wines Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lachlan Mackinnon-Patterson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11627801

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

657: Eric Skokan on Embracing Failure Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In 2006, Skokan, and his wife, Jill, opened Black Cat Farm Table Bistro, which was following by the 130-acre, Certified Organic, Black Cat Farm, one year later. In 2012 the couple opened their second restaurant, Bramble & Hare. On top of all of this Skokan is the author of Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm. Show notes… Favorite success quote or mantra: "Hey what could possibly go wrong?" A lot. But you have to be okay with failure. In today's episode with Eric Skokan we will discuss: Every one fails before succeeding Love of cooking Ambition Your mood has an impact on everyone you work with Big lessons learned from working under 3 great chefs/owners Health food v. healthy food Work/life balance Living intentionally From restaurant to garden to farm Finding your passion Scaling into your dream restaurant (start small) Aiming for no surprises in the kitchen Give your team empowerment Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Wisetail’s user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Flexibility What is your biggest weakness? Too interested in change What's one question you ask or thing you look for during an interview? Level of excitement What's a current challenge? How are you dealing with it? Recruiting staff Share one code of conduct or behavior you teach your team. Talk about what you need and listen intently to the needs of others What is one uncommon standard of service you teach your staff? Unconditional service What's one book we must read to become a better person or restaurant owner? Zen and the Art of Motorcycle Maintenance by Robert Pirsig Farm, Fork, Food: A Year of Spectacular Recipes Inspired by Black Cat Farm GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or do often enough? Mentor their staff What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Alto-Shaam If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Become attached to success but not to the method of achieving it Leave the world a better place than how you found Force yourself to celebrate all the little successes Contact info: Email: ericskokan@aol.com Come visit the farm Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Eric Skokan for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11592110

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

656: Eric Cacciatore Getting Personal on The Past, Present, & Future In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look. Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time. In this episode (and below), I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community! Show notes… Mission To inspire, empower, and transform the restaurant industry. Vision We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. Core Values We are a purpose-driven organization. Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness. We put service to others ahead of our own ambition. We place the good of the tribe before our own personal gain. We are students of life. We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning. We will frequently check the status quo, including our own. Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers. We value integrity over expediency. The easy road will not tempt us. We will be consistent and deliver on our promises. We understand that outer growth begins with inner growth. We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better. We will make it all painfully authentic. a.k.a. cool, tight, bitchin’. Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11533538

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

655: Robert Thompson on Recovering from Failure Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience. In 2012 Punch Bowl Social, a multifaceted, surprisingly intimate, social gaming, and dining space was born. As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months. Show notes… Favorite success quote or mantra: "is this was your last day on earth what would you do?" In this episode with Robert Thompson, we discuss: The intricacies of growing an iconic brand. With 19 restaurants, Thompson still doesn't feel like a success. How better than average design and concept, still won't make up for bad real estate. While it's good to be confident, over-confidence can lead to arrogance. Staying humble. recovering from failure. Starting with the end in mind; who is your target market? knowing your market. Reconnecting with the guest. Injecting your presence into the brand. Using technology and data to select your location. Transitioning into a new neighborhood gracefully. How Punch Bowl Social compartmentalizes its space to balance events and standard guest. Thompson's plan to maintain their authenticity as the scale beyond 19 location. Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grind What is your biggest weakness? Grind What's one question you ask or thing you look for during an interview? People pipeline What's a current challenge? How are you dealing with it? Try to find out if they're competitive. Share one code of conduct or behavior you teach your team. Zero tolerance for abuse. What is one uncommon standard of service you teach your staff? Moral obligation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Double Your Profit in Six Months or Less. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not thinking about the guest. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? e-sites. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Look to the horizon Remember that you could die tomorrow Kiss your kids and wife. Contact info: robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job! Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Robert Thompson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11510336

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

654: Jessica, Jill, & Jennifer Emich on Creating Community Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand. Show notes… Favorite success quote or mantra: "Tap into your magic." In today's episode with Jessica, Jill, and Jennifer Emich we will discuss: What we learn from our parents Importance of will power Traveling abroad to gain perspective Lessons learned from opening quickly Choosing the right city for your concept Open-mindedness Let go of expectations Going into business with friends/family/spouses Partnerships Hiring staff that propel your message and culture with you Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Authenticity and letting things evolve on their own What is your biggest weakness? Taking things personally sometimes What's one question you ask or thing you look for during an interview? Passion and where do you want to be in 5 years? What's a current challenge? How are you dealing with it? You never know how many seats will be filled each day Share one code of conduct or behavior you teach your team. Respect each other and be kind What is one uncommon standard of service you teach your staff? Be able to read your customer get them to open up What's one book we must read to become a better person or restaurant owner? The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer Eat Drink Shine: Inspiration from Our Kitchen: Gluten-Free and Paleo Friendly Recipes From the Blissful Sisters. GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of yourself and balance What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Open Table If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Connection and community Tap into your magic Feed people to their heart Contact info: Website: ShineBoulder.com email: sisters@shineboulder.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jessica, Jill, and Jennifer Emich for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11436677

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

653: Rudy Miick on How to Embrace Artificial Intelligence As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy’s focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it. Show notes… Favorite success quote or mantra: "Work with a sense of purpose. Be well" In today's episode with Rudy Miick, we discuss: Living with purpose What AI (artificial intelligence) is Why we need to accept it. 3 reason why people work Why "inspired" workforce is what you want to create. How profit-sharing and open-book management feed into an inspired workforce. How to create an inspired workforce What "defined excellence" looks Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Miick.com Rudy@Miick.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Rudy Miick for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11398550

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

652: Steve Redzikowski on Learning from the Best Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO. He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef. In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO. Show notes… Favorite success quote or mantra: "Treat it like it's yours and someday it will be." In today's episode with Steve Redzikowski we will discuss: Do it right the first time Staying organized Ambition Surround yourself with the best Make mistakes once and never again Learning standards Learning for the best early on in your career Doing stages Networking Standards Teaching Scaling Partnerships Insurance Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Technology What's one question you ask or thing you look for during an interview? Great attitude What's a current challenge? How are you dealing with it? Finding people with the great attitude Share one code of conduct or behavior you teach your team. Lead by example What is one uncommon standard of service you teach your staff? Respecting each other in the workplace What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Culinary Artistry by Andrew Dornenburg and Karen Page The Flavor Bible by Andrew Dornenburg and Karen Page GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Don't spend enough time with their employees What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Schedule Fly If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat people with respect Treat other how you want to be treated Lead by example Contact info: Email: steven@oakatfourteenth.com Instagram: @steverino1234 Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Steve Redzikowski for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!r /episode/index/show/restaurantunstoppable/id/11345516

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

651: Tanya Sanchez on Leading By Example Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings. Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started. It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene. Show notes… Favorite success quote or mantra: "If you settle for good you will never have the courage or the motivation to be great." In this episode with Tanya Sanchez we will discuss: Parents as mentors Show guests you care Treat your team as well (or better) than your guests Lead by example Major differences between corporate and independent Importance of systems vs. heart Don't be afraid to take advice from your team The IMMENSE importance of lawyers Partnerships Labor and overtime management Budgeting POS systems and the best ones to utilize and why Inventory time management Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Constant desire to learn and to get better. What is your biggest weakness? Take on too much and try to do too many things at once; prioritize. What's one question you ask or thing you look for during an interview? The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item. What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Do whatever you can to blow the guest's mind What's one book we must read to become a better person or restaurant owner? Zingerman's Guide to Giving Great Service GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Appreciate your team and tell them so. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast Open Table 7 shifts Foodager Tablee If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Your actions matter Keep getting better, don't be complacent Let the people that you love know that you love them Contact info: Brixens website Email: tanya@brixens.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Tanya Sanchez for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11309207

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

650: Damien Watel on Partnerships and Humility French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09, is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel. In addition, The Watels own and operate Bite in Southtown. Show notes… Favorite success quote or mantra: "It's not about the skills, it's about the character." In today's episode with Damien Watel we will discuss: The right questions to ask in an interview looking for new team members Growing up in France Learning the passion of cooking from his father and visiting great restaurants in France Cooking school and training in Paris Humility Cell phones in the workplace Pleasing people is our business Risks of opening Balancing creativity with the business side of restaurant ownership Go where your target market is All Watel's restaurants leading up to Bistr09 Dealing with partners Dealing within surrounding businesses that share your space Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Calm and collected What is your biggest weakness? Numbers side of the business What's one question you ask or thing you look for during an interview? What do you do on the weekends? What's a current challenge? How are you dealing with it? To realistically get where I want to be. "Soften the dream." Share one code of conduct or behavior you teach your team. Always think twice. Give people a second chance. What is one uncommon standard of service you teach your staff? Be close to your customers and understand what they individually want What's the one thing you feel restaurateurs don't know well enough or do often enough? Meet with their friends and support each other What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS and reservation system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Life is too short so live it the way you intend to More time for family and friends More time for your passion Contact info: Bistr09 website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Damien Watel for joining me for another awesome episode. Until next time! /episode/index/show/restaurantunstoppable/id/11264300

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

649: Lisa Astorga-Watel on Taking Chances, Networking, and Presence. Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and Bistr09 Show notes… Favorite success quote or mantra: "Shoot for the moon. If you miss you'll hit a star." In this episode with Lisa Astorga-Watel, we discuss: What took Lisa off the path of fashion and on a new culinary path. Taking chances and risks early in your career to set yourself up with experience and opportunity How to deal with being a woman in a male-dominated industry. The impact of a well-groomed, well-dressed staff. Lisa's advice for progressing quicking within an organization. How to become someone people want to network with. The sacrifice that comes with being a personal chef for celebrities. Other challenges of being a personal chef. What good communication with your business and life partner looks like. Recognizing those who want it and giving them an opportunity. Taking zoning into consideration when opening a restaurant. Imprinting your personal identity onto your restaurant. Maintaining your presence in a restaurant, even when you are absent. Giving your staff a sense of ownership, and significance, especially in the eyes of your guest. Always anticipate your opening taking longer than you think. Opening restaurants in close proximity so you can compound on pre-established relationships. Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Patience What is your biggest weakness? Time away from her son. What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Showing up today a better version than herself, yesterday. Share one code of conduct or behavior you teach your team. Be on time. What is one uncommon standard of service you teach your staff? encourage your team to work together. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential The Alchemist What's the one thing you feel restaurateurs don't know well enough or do often enough? Consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS Yelp Reservations If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be good. Be Kind. Be the best you can be. Contact info: Websites: Bite Bistr09 Instagram: @lisa_astorga_watel Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lisa Astorga-Watel for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11217329

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

648: Scott Roberts on Persistence and Hard Work The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts. In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America. Show notes… Favorite success quote or mantra: "If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can." In this episode with Scott Roberts we will discuss: Operating a 100-year-old restaurant Modernizing an old business Cash-only operation Inheriting a business from parents Consistency Quality control Systems, processes, and procedures Passing on a legacy to new generations The meaning of Texas BBQ to a community Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Caring about people; customers and employees What is your biggest weakness? An unpaved parking lot What's one question you ask or thing you look for during an interview? Desire What's a current challenge? How are you dealing with it? Finding people with desire Share one code of conduct or behavior you teach your team. Pick up trash when you see it; translates into quality everywhere else What is one uncommon standard of service you teach your staff? Smile and be respectful What's one book we must read to become a better person or restaurant owner? Raving Fans by Ken Blanchard Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Care What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Indeed.com If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family legacy passed on to my daughter The look of the space The feel, the experience Contact info: Salt Lick website contact page Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Scott Roberts for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11174024

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

647: Ben Poremba on Transforming Communities One Block at a Time Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm. Show notes… Favorite success quote or mantra: “Food of love for the love of food.” In this episode with Ben Poremba we will discuss: Show Notes Think of every customer as family Restaurant as a social hub Learning from your parents Not following conventional restaurant rules The history of food The philosophy of food Failures Catering Networking Living and being intentional Finesse in the industry Long-term gain vs. short-term gain Political motives in building a restaurant Strong community roots and growth Finding the balance between caring enough without losing sight of “it’s just food” The importance of an identity Remove yourself from the restaurant Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Words What is your biggest weakness? Words What's one question you ask or thing you look for during an interview? What do you want to do or be? What's a current challenge? How are you dealing with it? Having to physically be back in the kitchen. Share one code of conduct or behavior you teach your team. Do things with intention. What's one book we must read to become a better person or restaurant owner? Maxims by La Rochfoucauld GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Authentic community outreach. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Human Resources! If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Commitment to people and NOT processes Stay committed to a place Creativity Contact info: Email: ben@bengelina.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Poremba for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11008328

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

646: Nick Bogacz on Guerilla Marketing Tactics After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years. Show notes… Favorite success quote or mantra: "Make it happen." In this episode with Nick Bogacz we will discuss: Becoming a leader early in life Learning leadership from coaching sports Natural leadership inclination Doing everything in your job to the absolute fullest Craftsmanship Necessary evils in the pizza business Marketing Adapting to new challenges Mentors Learning from failures Finding your niche The best job interview practices Lessons learned from the best marketing books and mentors What you can learn from big companies like Domino’s Teach by example Sacrifice Resilience Find out what works and run with it Facebook marketing Scaling quickly Self-awareness and emotional intelligence Today's Sponsors: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Law of attraction What is your biggest weakness? Time What's one question you ask or thing you look for during an interview? A smile What's a current challenge? How are you dealing with it? Smile Share one code of conduct or behavior you teach your team. Our draft list is above and beyond What is one uncommon standard of service you teach your staff? Stay true to who you are What's one book we must read to become a better person or restaurant owner? The Pizza Equation: Slicing Up How To Run a Successful Pizza Enterprise by Nick Bogacz Guerrilla Marketing by Jay Conrad Levinson Think and Grow Rich by Napoleon Hill The Ultimate Sales Machine by Chet Holmes GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Relax What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? THR!VE POS System If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Make it happen attitude Don't underestimate the importance of family You NEED passion Contact info: Nick's book is available now: The Pizza Equation Instagram: @caliente_pizza and @nickbogaczofficial Email: pizzadrafthouse@gmail.com Website: www.pizzadrafthouse.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nick Bogacz for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/11008157

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

645: Ben Berg on Assuming Nothing While Anticipating Everything Born in New York City, Ben Berg has been in the restaurant business for over 17 years working for upscale steakhouses in Las Vegas, Mexico City, and his hometown. Prior to his career in restaurants, Berg received a Master of Hospitality Management from Cornell University and a B.A. in Art History from Tulane University. Berg would go on to work for The Point, a luxury hotel company voted the #1 small hotel in the country at the time. In 2015 Berg opened B.B. Butchers and Restaurant in Houston, TX. 3 years after the original B.B. Butcher, the Berg Hospitality Group was formed and has scaled to include an additional B.B. Butchers, two B.B. Lemons, B.B. Italia, B.B. Pizza to go, and coming soon The Annie Cafe and Bar. Show notes… Favorite success quote or mantra: "Don't fuck it up." In this episode with Ben Berg we will discuss: The "people" business Touching each table emotional intelligence The importance of the numbers The benefits of new restaurant technology The love of making people happy with hospitality Learning form the best early in your career Choosing a market before choosing a location Quick scaling Networking Execution Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Urgency What is your biggest weakness? Delegating What's one question you ask or thing you look for during an interview? "Are you caring?" Empathy. What's a current challenge? How are you dealing with it? Seeing the future Share one code of conduct or behavior you teach your team. Put yourself second What is one uncommon standard of service you teach your staff? Empower our managers to make big decisions What's the one thing you feel restaurateurs don't know well enough or do often enough? Relax What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Avero Compeat If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be truthful Be there, be responsible Don't take everything too seriously Contact info: Berg Hospitality Jobs Website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Berg for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/10983179

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

644: Charles Clark and Grant Cooper on True Restaurant Etiquette Clark Cooper Concepts, lead by Chef Charles Clark and Grant Cooper, is the group behind Ibiza, Brasserie 19, Coppa Osteria, Punk’s Simple Southern Food, and The Dunlavy, was brought to life in 2001, when they decided to share their passion for food and the dining experience. The driven duo constantly strives to be at the forefront of the Houston restaurant industry with concepts that are chic, sophisticated, and provide customers with an experience of undeniable excellence and spirit. Show notes… Favorite success quote or mantra: Grant: "Everything is derived from passion." Charles: "Do what you want to do the best you can do it in your own style." In this episode with Charles Clark and Grant Cooper we will discuss: Passion and what it means to YOU Atypical ways to interview potential employees Motivation Recognizing value Partnerships Mentors The overtime loss of restaurant etiquette Never say "no" Growing up in Europe and what other cultures can teach us Treat everyone like a VIP Get everything in writing Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grant: dedication commitment passion attitude Charles: 100% ready What is your biggest weakness? Grant: Too compasionate with staff Charles: not taking the time to train as well as we should What's one question you ask or thing you look for during an interview? Personality and willingness to work What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Grant: Knowledge of what you're selling, confidence Charles: Knowing the customer's needs and fundamentals What's one book we must read to become a better person or restaurant owner? Grant: Shoe Dog by Phil Knight Charles: White Heat by Marco Pierre White GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of the customer, too politically correct What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Good bottle of wine Be in your restaurants Leave behind a trail of good people who have worked for you Contact info: Clark Cooper Concepts website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Charles Clark and Grant Cooper for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/10982900

643: Damian Mandola on Attention to Detail 08/22/2019

643: Damian Mandola on Attention to Detail Damian's 40+ years of experience started with "Damian's Fine Italian Food"- a restaurant he started as a college senior in 1975. Damian's experience took him from his first restaurant to becoming a fixture in the Houston restaurant scene, first with D'Amico's, then Damian's Cucina Italiana, then to the national scene with Carrabba's; a restaurant he founded with nephew Johnny Carrabba. Moving to the Austin area, the Mandola's have promoted Italian culture and cuisine in Texas by opening Mandola's Italian Kitchen and Trattoria Lisina, totaling 4 locations. Show notes… Favorite success quote or mantra: "It's all about the details, respect, and having fun." In this episode with Damian Mandola we will discuss: The Texas restaurant scene in the 1970s The benefits of going outside your comfort zone The importance of "talking shop" with other restauranteurs Passion "setting the table" The importance of a soft opening Scaling and franchising Be your brand The importance of a good contract Licensing agreements Research your partners before getting involved and making deals Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail What is your biggest weakness? Eating pasta! What's one question you ask or thing you look for during an interview? Are you friendly? You can tell as soon as they walk in What's a current challenge? How are you dealing with it? "Getting around to all of my restaurants." Share one code of conduct or behavior you teach your team. Be honest, don't be fake. Have respect for your customers. What is one uncommon standard of service you teach your staff? Prebus tables. Polish glasses. What's one book we must read to become a better person or restaurant owner? The Fine Art of Italian Cooking by Giuliano Bugialli GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Gert to know your customers What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Aloha 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? Work hard Be friendly Respect your industry Contact info: dmandola@mandolas.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Damian Mandola 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/10919043

642: Johnny Carrabba on Community, Family, and Enthusiasm 08/19/2019

642: Johnny Carrabba on Community, Family, and Enthusiasm After attending college at St. Thomas University in Houston, Johnny began working in the local restaurants owned by members of his family. In 1986 he opened Carrabba's with his uncle, Damian Mandola. In 1993 they entered a partnership with Outback Steakhouse Inc., now Bloomin' Brands. At one point the partnership grew the brand to 247 locations Carrabba currently owns 3 Mia’s Table and Grace’s on Kirby as well as the two local locations of Carrabba’s The Original. Show notes… Favorite success quote or mantra: "Give for the sake of giving, not for the sake of gaining." In today's episode with Johnny Carrabba we will discuss: Cooking and serving from the heart Leading by example Learning from a butcher Family-owned businesses Supporting your neighbors The true definition of community Discipline Owning a restaurant is HARD WORK...not glamorous The hardships of starting out Work-ethic Controling cost, numbers Vision The true definition of "mentor" Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Getting emotional at times What's one question you ask or thing you look for during an interview? Genuine concern from the heart What's a current challenge? How are you dealing with it? Getting people to have self-confidence Share one code of conduct or behavior you teach your team. Enthusiasm What is one uncommon standard of service you teach your staff? Put yourself in their shoes and go above and beyond the call of duty What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Don't love their employees enough If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Believe in what you are doing and love what you are doing The example you set is paramount Love your people Contact info: Email: jcarrabba@gmail.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Johnny Carrabba 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/10890729

641: Greg Scheinman on Selecting Restaurant Insurance 08/15/2019

641: Greg Scheinman on Selecting Restaurant Insurance Today we're discussing restaurant insurance. Specifically, the elements that should be in your insurance package, what these different elements cover, and what to consider when selecting an insurance broker. Joining us for this conversation, guest mentor, Geg Scheinman. Insgroup Partner, Greg Scheinman, is a Property and Casualty Insurance Specialist, focusing on middle-market companies in a variety of industries, with a particular focus on the hospitality, retail and fitness industries.…as a matter of fact…many of our past guests are his clients. On top of this Greg host his own podcast, the Midlife Male. Show notes… Favorite success quote or mantra: "The harder I work, the luckier I am." In this episode with Greg Scheinman, we discuss: The many different elements to consider when selecting your insurance "package": Commercial and General Liability Insurance Workers Compensation Insurance Business Interruption Insurance Property and Casualty Insurance Third-Party Alcohol Liability Insurance Dram Shop Liability Employment Practices Liability Insurance ( EPLI) HNOA Flood Cyber Active shooter How to pick which insurance is right for you How to select an insurance broker. Resources Mentioned: RestaurantOwner.com Article: How to Factor Insurance Into Your Restaurant Business Plan RestaurantOwner.com Article: How to Select the Right Insurance Coverage for Your Restaurant RestaurantOwner.com Article: Understanding Your Restaurant's Commercial General Liability Insurance Policy Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Contact info: Email: gcheinman@insgroup.net Website: Insgroup.net Midlife Male podcast Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Greg Scheinman 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/10884811

640: Jason Sabala on Culture and Soul 08/12/2019

640: Jason Sabala on Culture and Soul Once upon a time Austin, TX hometowner, Jason Sabala, had aspirations of becoming an elementary school teacher, until one day, when Sabala broke up a fight at Austin's well-known night club, Emo's. This experience took him on a new trajectory into the world of security, and eventually night club ownership. His experience at Emo's gave him the skills and knowledge to eventually open his own Night club in Portland, OR called Sabala's. Today Jason Sabala is the owner of two Buzz Mill Coffees with a third on the way, and Plow Burger. Show notes… Favorite success quote or mantra: "You gotta kill the man you are today to become the man you will be tomorrow." In this episode with Jason Sabala we will discuss: Self-reflection and self-improvement The desire to teach and mentor The importance of community The importance of having fun Running a club vs. a restaurant Mismanagement and how to avoid it Embarrassment in the industry and what it teaches you Honesty Falling down only to get back up bigger and better Culture and soul Cultivate your community Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs: Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Perseverance. What is your biggest weakness? Too trusting; too kind. What's one question you ask or thing you look for during an interview? "What is one trait you admire most about human beings?" What's a current challenge? How are you dealing with it? "A man who chases two rabbits doesn't catch either." Focus. Share one code of conduct or behavior you teach your team. Learn everything above you while teaching those who come behind you. What is one uncommon standard of service you teach your staff? Don't blame your staff when things go wrong, blame yourself. What's one book we must read to become a better person or restaurant owner? Leaders Eat Last by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank their people. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Tapmango 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? Time, take the leap Play the infinite game Have empathy Contact info: Email: sabala@buzzmillcoffee.com Website: www.buzzmillcoffee.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jason Sabala 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/10856585

639: David Scott Peters on 7 Steps for Creating Great Managers 08/08/2019

639: David Scott Peters on 7 Steps for Creating Great Managers In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop your managers. David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners. He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators. 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 newest project: davidscottpeters.com Show notes… In this episode with David Scott Peters we will discuss: How to hire great managers Hire from within! Create managers Avoid hiring websites The amount of managers needed for different times/days of the week "Working" managers MIT's: managers in training Always have backup managers trained How/what to pay a manager Teams like management and rules but they hate inconsistency Shift meetings and how to hold them correctly Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Contact info: DavidScottPeters.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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/10820783

638: Larry & Jessica Delgado on Consistency and Enthusiasm 08/05/2019

638: Larry & Jessica Delgado on Consistency and Enthusiasm Combined, the Delgado's have over 30 years of experience in the restaurant industry. In 2008 the couple moved to McAllen, TX and opened house. wine. & bistro., a refined New American bistro in McAllen, TX. The Delgado’s unwavering attention to detail and genuine commitment to the community has translated to 10 years of successfully propelling the culinary diversity of McAllen and the Rio Grand Valley. Following the success of house. wine. & bistro., The Delgado’s opened SALT – New American Table in December 2013 and Salome in 2019. Show notes… Favorite success quote or mantra: Larry: "Nothing great was ever achieved without enthusiasm." Jessica: "Honor your team members." In this episode with Larry & Jessica Delgado we will discuss: Enthusiasm Growth and scaling The Delgado's backstory The love of cooking Early mentors Trusting your gut The right way to interview and hire Learning from their time at Caraba's FOH and BOH advice Consistency Gaining the capital to open your own restaurant Upcoming markets Partnerships Dealing with mayhem You need a VISION Listen to the market Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Jessica: Hospitality Larry: Courage What is your biggest weakness? Jessica: Vulnerability Larry: Don't know my own weaknesses What's one question you ask or thing you look for during an interview? What is the most expensive thing in a restaurant? Best answer: an empty seat What's a current challenge? How are you dealing with it? Growth, beyond three restaurants Share one code of conduct or behavior you teach your team. Lead with integrity What is one uncommon standard of service you teach your staff? Everyone comments on our water service and doors beingnopened for guests What's one book we must read to become a better person or restaurant owner? Leaders Eat Last by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of their team What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Open Table, HotSchedule If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Make an impact on your community Live life with enthusiasm Be a good steward Contact info: Email: info@delgadocollective.com Website: DelgadoCollective Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Larry & Jessica Delgado 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/10774637

637: Kasey Anton & Mike Michalowicz on Taking Your Profit, First 08/01/2019

636: Kaiser Lashkari on The Best Ingredients 07/29/2019

636: Kaiser Lashkari on The Best Ingredients Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to America to open a restaurant. Chef Kaiser made the move to the states and received his master's degree from Hilton College of Hotel & Restaurant Management in 1989 before opening Himalaya Restaurant & Catering. Chef Kaiser was a James Beard Semi-Finalist in 2019, and Himalaya was rated No. 9 in the Houston Chronicle’s “Top 100 Houston Restaurants” list and has placed in the top 15 in previous years. Show notes… Favorite success quote or mantra: There are no shortcuts! In this episode with Kaiser Lashkari we will discuss: Indian and Pakistani restaurant scene The immense importance of high-quality ingredients The importance of smell and look of the food Taste every meal before it goes out to the guest Positive reinforcement Defying your parents to follow your passion Mentors The intricacies and false stereotypes of curry Training and development Get partnerships Get things done by working through people, not at their expense Being pressured and bullied by neighbor businesses and how to deal with it The ego and madness of restauranteurs Treat your employees properly and with kindness The importance of sincerity Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Never quit; tenacity What is your biggest weakness? Impatience with mediocrity What's one question you ask or thing you look for during an interview? Energy level and body language What's a current challenge? How are you dealing with it? To have longevity in the staff Share one code of conduct or behavior you teach your team. Coming to work on time While working be the best you can What is one uncommon standard of service you teach your staff? Knowledge about the food What's one book we must read to become a better person or restaurant owner? The Human Side of Enterprise by Douglas McGregor GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Training and development, hiring properly What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? VCM by Hobart If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Never quit Never take shortcuts Always be sincere Contact info: Facebook: @kaiser.lashkari Himalaya Restaurant & Catering website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kaiser Lashkari 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/10693307

635: Tracy Vaught on Good Service Starts With Education 07/25/2019

635: Tracy Vaught on Good Service Starts With Education Tracy Vaught may be an “accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which includes four of Houston's most successful, award-winning restaurants - Backstreet Cafe, Hugo’s, Caracol, and Xochi. The group also recently opened Mi Almita in Honolulu, and the own half of a restaurant Origen. She is a three-time semifinalist for Restaurateur of the Year for James Beard Awards, named 2003 Restaurateur of the Year at Houston Culinary Awards, and recognized in 2017 for her work by Houston Business Journal’s Women Mean Business Awards. Check out Restaurantowner.com as mentioned in today's show! Show notes… Favorite success quote or mantra: "Rather than develop from without, develop the employees that you already have within your team." In today's episode with Tracy Vaught we will discuss: The power of mentors The boss doesn't always have the best answers Renovating an old space to build a restaurant Relationships in the workplace Taking over an existing restaurant Partnerships SBA loans Slow, small scaling Smoking on the job Full service vs. fast casual Food critics introducing new concepts to a market through education How has the industry changed in 36 years of restaurant ownership? Stay off the cell phone while working Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Teaching What is your biggest weakness? Taking chances What's one question you ask or thing you look for during an interview? Curiosity What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Integrity What is one uncommon standard of service you teach your staff? Graciousness What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Be authentic and be original What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Microsoft Teams - group chat software 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? Grow your team from within Save money Do something authentic to your own experience Contact info: Email: tracy@backstreetcafe.net Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Tracy Vaught 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/10650356

634: Chef Justin Yu on Humility 07/22/2019

634: Chef Justin Yu on Humility Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine his skills. Yu's first restaurant, Oxheart, opened in 2012 and was named one of America's Top 10 Best New Restaurants by Bon Appetit. It was his work at Oxheart that earned him the 2016 James Beard Award for Best Chef, Southwest. In 2016 Oxheart closed to make way for Theodore Rex, which achieved similar acclaim. Today Justin Yu is the Chef/Owner/Partner Theodore Rex Restaurant, Better Luck Tomorrow, Public Services Wine and Whisky, and Squable. Show notes… Favorite success quote or mantra: "Head down, eyes up, always be humble." In this episode with Justin Yu, we discuss: Being humble during the come up. How if you show people how bad you want it, you'll get it. Having a vision, and existing intentionally to achieve it. Start acting like an owner and learning what an owner needs to know. How to get the most out of your culinary degree. What it takes to cook at a high-level restaurant. Creating a culture of accountability to achieve excellence. When you catch a team member doing something wrong, giving them the opportunity to self-correct by asking, "Where do you think you are?" How to make someone feel like they're a part of the team. The reality of chasing Michelin Stars. Using pop-ups to get your start. Not working for money early in your career, but working for other assets like knowledge, experience, and relationships. Think of your personal brand and the story you're writing when you're making life decisions. The meaning of humility. Staying lean and scrappy during the early days. Starting small and scaling into your ultimate vision. The impact of partnering with other small business in your community. Being mindful not to work your staff to death. leaning to delegate the small details so you can focus on the big details. The importance of sharing the stories behind your restaurant. How to share the story behind a dish. Why Yu chose to close his restaurant a year after winning the James Beard Award for Best Chef Southwest. Surrounding yourself with great people then getting out of the way for them to do their job. Finding partners with the same values and goals who don't directly compete with your personal strengths. How to healthily disagree with your partners. Making sure you take care of yourself and create a culture of taking care of yourself. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of calm. What is your biggest weakness? Sense of calm. What's one question you ask or thing you look for during an interview? "What food do you love?" What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. "Don't trust anybody. Especially, the Chef" What is one uncommon standard of service you teach your staff? Take ownership of everything. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Offer Healthcare What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? always have a sense of human Treat your employees like your family. Don't treat your employees EXACTLY like your treat your family Contact info: trexhouston.com @tetsujustin @trexhouston Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Justin Yu 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/10601837

633: Emil Jättne and Joe Santos on Goosebump Moments 07/18/2019

633: Emil Jättne and Joe Santos on Goosebump Moments In 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn Gin was born. Since then, the company they have built around this guiding principle remains proudly independent and purposely small. Show Notes Success Quote Mantra Emil: "Don't be afraid to fail." Joe: "I will greet this day with love in my heart." In this episode with Emil Jättne and Joe Santos we will discuss: What we can learn from our parents Realizing you are on the wrong path and course-correction Learning your industry by starting out in a massive company Intentional plans Branding Brand management Create what you love then sell it Staying authentic Licensing issues Launching a new brand The importance of being proud of your product You need more than just a good product, you need a plan and a brand Brand first/product second Learning how to execute Knowing when to ask for help from professionals who know more than you do Roadblocks - they’re inevitable Don’t give up hope Live your story Actions speak louder than a story Relationships and so important in the industry Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emil: "Calmly pushing the ball forward." Joe: "Staying even-keeled." What is your biggest weakness? Emil: "Perfectionist." Joe: "Not taking enough time for myself." What's one question you ask or thing you look for during an interview? Emil: "Kindness, working well with others, energy for the brand." Joe: "What do you do on your own time? What is your passion?" What's a current challenge? How are you dealing with it? Emil: "Building a distillery in NYC." Joe: "Navigating bureaucracy." Share one code of conduct or behavior you teach your team. Emil: "Collaborative. Don't think you know everything." Joe: What is one uncommon standard of service you teach your staff? Emil: "Emphasis on the long-run." Joe: "Don't sell; educate." What's one book we must read to become a better person or restaurant owner? Emil: Different: Escaping the Competitive Herd by Youngme Moon Joe: The Alchemist: A Fable About Following Your Dream by Paulo Coelho GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Emil & Joe: Slack What's one piece of technology you've adopted within your four walls restaurant 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? Emil: 1) you can do anything you want but not everything you want 2) don't be afraid to fail or to be different 3) the power of collaboration Joe: 1) focus on what you love 2) swim in your lane 3) have fun Contact info: Brooklyn Gin website Instagram: @brooklyngin Facebook: @BrooklynGin Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Emil Jättne and Joe Santos 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/10563794

632: Nick Marsh on Partnerships as the Model for the Future 07/15/2019

632: Nick Marsh on Partnerships as the Model for the Future Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco. [Click here for FREE registration to the TRAmarketplace. Enter promotional code "unstoppable19" at checkout] Show Notes Success Quote or Mantra "if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going. In this episode with Nick Marsh we will discuss: Applying ancient history to current problems Consulting Creativity Communication Global inspiration Making mistakes Owners being present every day Partnerships The IMMENSE importance of partnerships There is no ONE right answer Clear-cut branding Building restaurants too fast The importance of making decisions that reflect your vision The history of Chopt prior to Nick’s involvement Why Chopt attracted Nick to the brand How to and when to know to scale The positives of waiting 20 years before you scale Creativity is key Smooth and swift execution Lose the ego and listen Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tell the truth What is your biggest weakness? "Slow no" What's one question you ask or thing you look for during an interview? Tell me specifically your organization strategy What's a current challenge? How are you dealing with it? Restaurant over-saturation is urban and coastal regions Share one code of conduct or behavior you teach your team. Assume positive intent What is one uncommon standard of service you teach your staff? Customization What's one book we must read to become a better person or restaurant owner? East of Eden by John Steinbeck GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Think about real estate strategy What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Custom BOH systems currently in development 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 let hard work be the only thing between you and your goals Smart is good but too smart becomes a liability Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough Contact info: Email: support@choptsalad.com Social: @choptsalad Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nick Marsh 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/10517393

631: Julian Medina on Living the American Dream 07/11/2019

630: Drew Nieporent on Tearing Down Walls 07/08/2019

630: Drew Nieporent on Tearing Down Walls In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Show Notes Success Quote Mantra "Serve it hot or serve it cold." In this episode with Drew Nieporent we will discuss: The importance of precision Attention to detail The restaurant scene in NYC in the 60’s Why choose hospitality over cooking Fake it ’til you make it Serving food on a cruise ship Respecting your staff Profit sharing Controlling anger as the manager Thew importance of working together FOH and BOH Doubting yourself Maintaining culture when a head chef leaves Confidence Celebrity investors The importance of hands-on ownership The difference between chefs and restauranteurs Caution The fear of losing money Strike while the iron is hot Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency What is your biggest weakness? Don't trust people What's one question you ask or thing you look for during an interview? Business economics What's a current challenge? How are you dealing with it? Someone as clever as myself Share one code of conduct or behavior you teach your team. Keep your hands to yourself What is one uncommon standard of service you teach your staff? Nothing scripted What's one book we must read to become a better person or restaurant owner? Between the World and Me by Ta-Nehisi Coates GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Share the wealth What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Vero Water 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 and fairness Serve the best food and attract the best talent Don't believe your own hype Contact info: Tribeca Grill 375 Greenwich St. New York, NY 10012 Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Drew Nieporent 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/10428635

Restaurant Unstoppable with Eric Cacciatore

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