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!

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

629: John Stage on Always Under Construction 07/04/2019

629: John Stage on Always Under Construction In 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, and Buffalo. Show Notes Success Quote or Mantra "The road to success is always under construction." In this episode with John Stage we will discuss: No straight line to success It’s not easy so you must love it How to go from biker to restaurant owner John’s history before Dinosaur Bar-B-Que How to name and brand a restaurant The inspiration of long-established forms of cooking Bringing southern food to NYC Mobile foos operations Getting capital Rough opening days Altering the business based on volume Successfully bringing different demographics together at your restaurant Aim, put people in place to help you succeed…and THEN shoot Recognizing when you need help Your culture suffers when you open too many restaurant too soon Selling one of your products in retail 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? Curiosity and Perseverance What is your biggest weakness? Patience, too eager What's one question you ask or thing you look for during an interview? Curiosity, engagement, body language, a connection What's a current challenge? How are you dealing with it? Lack of people in the workforce Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? One approach does not work for everyone, tailor the experience to the table 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 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? Respect people Love what you do, passion Give back and work with your community Contact info: Dinosaur Bar-B-Que 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 John Stage 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/10407578

628: Kim Alter on Pushing Harder to Be Better 07/01/2019

628: Kim Alter on Pushing Harder to Be Better Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy. She went on to work in some of the Bay Area’s most notable restaurant kitchens before joining the Daniel Patterson Group where she served as Executive Chef for Haven and Plum in Oakland, CA. Today, Kim Alter is the chef/owner of Nightbird and the adjoining cocktail concept, Linden Room, in San Francisco’s Hayes Valley. Show notes… Favorite success quote or mantra: "Success isn't just about what you've accomplished, it's about what you've inspired other people to do." In this episode with Kim Alter we will discuss: You inspire others around you positively Using food to make people happy Food as acceptance Creating impactful “food memories” Mental health in the restaurant industry Tell your staff that they’re doing a good job The hard work angle Ego Mentors Learning something new every single day Constantly improve your business Experiencing failure Fear of failure The inevitability of doing something wrong Thoughts on awards The importance of non-transactional relationships in the kitchen Money and waste management in the kitchen Diffusing angry guests Supporting the restaurants in your community Tasting menus Acquiring permits The importance of respect Women in the industry Culture v. Systems Working with your life partner 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? Being humble What is your biggest weakness? Too much time in the kitchen and not enough promoting What's one question you ask or thing you look for during an interview? Personality, goals, how do they treat the dishwasher? What's a current challenge? How are you dealing with it? Issues with the city impeding customer flow Share one code of conduct or behavior you teach your team Treat each other with respect What is one uncommon standard of service you teach your staff? BOH and FOH are one in the same What's one book we must read to become a better person or restaurant owner? The Art of Fermentation by Sandor Ellix Katz Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Social media 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? Put your head down and work hard Treat people with respect Contact info: Night Bird website Instagram: @kimalter @nightbirdsf 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 Kim Alter 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/10346027

627: Jed Davis on Working Harder Than Everyone Else 06/27/2019

627: Jed Davis on Working Harder Than Everyone Else 7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis. In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern, Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations. Show notes… Favorite success quote or mantra: "If the only thing separating you from success is effort then you have no excuse." In this episode with Jed Davis we will discuss: Early mentors The lack of appreciation given to staff Getting to know the people who work for you/with you The importance of working harder than everyone around you How to deal with unruly customers Being successful in a small market Becoming a person of value Boot-strapping a new brand/restaurant Business plans The importance of having advocates in your community Adapting to an evolving market Sourcing product locally Catering Delivery 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Charisma What is your biggest weakness? Remembering people's names What's one question you ask or thing you look for during an interview? What are you looking for? Why do you want to work with us? 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 ever let anyone outwork you What is one uncommon standard of service you teach your staff? Find one way to do something else for every guest that their not expecting What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank their employees personally What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Owning a restaurant is an opportunity for many more than three reasons..... Contact info: The Farmhouse Group 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 Jed Davis 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/10312409

626: Will McNeil on Staff First/Customer Second 06/24/2019

626: Will McNeil on Staff First/Customer Second Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT. See Episode 625 to hear from Eric Warnstedt. See Episode 613 with Horst Schulze to learn about the 24 Standards of Service. Show notes… Favorite success quote or mantra: Empowering each of our managers to make the right decisions and run the business for us. In this episode with Will McNeil we will discuss: Building the perfect team to surround you Staff first; customer right behind it Will’s time at CIA Will’s mentors at CIA The most important steps of good service The importance of first and last impressions at FOH Transitioning from Sous Chef to FOH manager Horst Schulte’s 24 Standards of Service Smile while delivering discipline A minimalist approach to aesthetics Cutting down FOH costs Importance of a post-service meeting Partnerships Learning as much as you can about restaurant tech and how it serves you Respect for your partners Partnerships as a marriage What’s behind a name Opening a second restaurant is always the hardest Inward growth 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic What is your biggest weakness? To detail-oriented What's one question you ask or thing you look for during an interview? Interests outside work/true passion What's a current challenge? How are you dealing with it? Kitchen staffing Share one code of conduct or behavior you teach your team. Treat everyone on staff as equals What is one uncommon standard of service you teach your staff? Greet gusts within 2 minutes What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Care What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Resy PlateIQ 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? Staff first Customers have right-of-way in the restaurant Empower managers Contact info: Websites: Hen of the Wood Prohibition Pig Doc Ponds Eat and Drink in Stowe 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 Will McNeil 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/10252745

625: Eric Warnstedt on Food with Soul and Roots 06/20/2019

625: Eric Warnstedt on Food with Soul and Roots Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT. Show notes… Favorite success quote or mantra: "If we can find a harder way to do it, we'll do it." In this episode with Eric Warnstedt we will discuss: Eric’s first restaurant job in college Eric’s first impression of the restaurant industry Opening a restaurant How NOT TO OPERATE a restaurant The importance of being in touch with nature Cookbooks as Eric’s early mentors Where to find mentors Role changes when you scale Business plans Food needs to have soul and roots Learning how to lead The necessary numbers and capital for opening The harsh realities of opening You must be SERIOUS about your restaurant and willing to make it YOUR LIFE Having good relationships with everyone your interact with (vendors) Partnerships The decision to open new locations Make your original location 100% before opening another location Growing from within Staying in your lane Branding Real BBQ in Vermont Buying an existing restaurant The restaurant industry as a whole and what it needs today 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Strong vision What is your biggest weakness? Too harsh, too weak What's one question you ask or thing you look for during an interview? What do you want to be doing? What's a current challenge? How are you dealing with it? Getting to know everybody Share one code of conduct or behavior you teach your team. Be open and polite; kindness wins What is one uncommon standard of service you teach your staff? Gracious hospitality What's one book we must read to become a better person or restaurant owner? Radical Candor by Kim Scott 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? Missing the big picture If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be nice to each other Be kind/gracious Plug in/dig deep Contact info: Email: eric@henofthewood.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 Eric Warnstedt 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/10214060

624: Michael Kloeti on Keeping an Open Mind 06/17/2019

624: Michael Kloeti on Keeping an Open Mind Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT. Show notes… Favorite success quote or mantra: "Don't take yourself too seriously." In this episode with Michael Kloeti we will discuss: The family dynamic of a kitchen Keeping your mind open Ignorance Sympathy and empathy Problem solving The importance of being part of a team The importance of being quiet and listening to others Dealing with unions Eye-opening experiences How to motivate people who just work for a paycheck Know yourself before you try to tell others how to be The problem with chefs who get angry at staff and thrown tantrums Controlling your emotions in the workplace Giving second and third chances Avoiding debt Failure is not an option Learning from failures Community 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Giving people second chances What is your biggest weakness? Giving people third chances What's one question you ask or thing you look for during an interview? Personality What's a current challenge? How are you dealing with it? Finding qualified staff Share one code of conduct or behavior you teach your team. Don't take yourself too seriously What is one uncommon standard of service you teach your staff? Hospitality What's one book we must read to become a better person or restaurant owner? The Old man and the Sea by Ernest Hemingway 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? Hospitality What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cell phones If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't take yourself too seriously Be open-minded Recognize your own ignorance Contact info: Michael's On the Hill 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 Michael Kloeti 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/10175249

623: Zeb Stewart on The Importance of Chaos 06/13/2019

623: Zeb Stewart on The Importance of Chaos Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood’s social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services. Show notes… Favorite success quote or mantra: "Authenticity is everything." In this episode with Zeb Stewart we will discuss: Don't chase the "cool" Building for yourself Zeb's eye for design How a space dictates the flow of space in a restaurant Forcing organic interactions on your space Partnerships First restaurants as learning experiences Know your lane and stay in it Managing good mental health Getting yourself out of the day-to-day work in the restaurant Your relationship with your customers as an open conversation Sharing and balancing multiple restaurants Learning from others every chance you get Building a healthy community for your team Starting a restaurant group Consulting 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emotionally involved What is your biggest weakness? Too emotionally involved What's one question you ask or thing you look for during an interview? Trying to connect with the candidate What's a current challenge? How are you dealing with it? How to move forward without abandoning in your past projects Share one code of conduct or behavior you teach your team. Give everyone a chance, break up with a customer if necessary What is one uncommon standard of service you teach your staff? Fight for the clientele, let people know you want them back What's one book we must read to become a better person or restaurant owner? A Pattern Language by Christopher Alexander 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? Travel What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Social media If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love or don't do it Love who you're with Be kind to strangers Contact info: Brightside Hospitality website Instagram: @zeberino 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 Zeb Stewart 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/10103095

622: Lauren Brie Lynch on The Power of Improvising 06/10/2019

622: Lauren Brie Lynch on The Power of Improvising The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights. Show notes… Favorite success quote or mantra: "Make something good and the money will come." In this episode with Lauren Brie Lynch we will discuss: How technology can positively impact you as the owner Knowing your lane and staying in it Defining roles The importance of mentoring your younger staff Stress management The numbers game for opening Risk factors Opening/building pains and how to deal Theft Building relationships with your staff The importance of checklists Social media Aesthetic is secondary The ins and outs of partnerships Technology in the restaurants Empower your staff 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Communication What is your biggest weakness? "Getting stuck in my own head" What's one question you ask or thing you look for during an interview? Do I want to hang out with this person What's a current challenge? How are you dealing with it? Remaining open-minded and staying relevant Share one code of conduct or behavior you teach your team. Be welcoming What is one uncommon standard of service you teach your staff? Asking how the guests is doing What's one book we must read to become a better person or restaurant owner? The Tipping Point by Malcolm Gladwell The Checklist Manifesto by Atul Gawande Daring Greatly by Brené Brown 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? Humanizing staff What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Fintech PlateIQ Quickbooks Toast BevSpot 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? Other people will come in and do something better I want to be like the cheers bar that welcomed anybody Many ways to skin a cat Contact info: Social media: @harlempublic @thehoneywellnyc @atthewallace 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 Lauren Brie Lynch 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/10103141

621: Beejhy Barhany on Following Your Instincts 06/06/2019

621: Beejhy Barhany on Following Your Instincts Born in Ethiopia, Beejhy Barhany made it to the USA by way of Kenya, Uganda, Europe, Isreal, and South America before setting roots in New York City. In 2000 Barhany founded Beta Israel of North America, a non-profit organization dedicated to educating about the culture and heritage Ethiopian Jews. In 2014 Barhany, and husband, Padmore John, opened Tsion Café in the historic Harlem district of Sugar Hill. 5 years later the café continues to thrive, serving the community as a place to put differences aside and to celebrate the arts over Ethiopian and Israel inspired food. Show notes… Favorite success quote or mantra: "Follow your instincts." In this episode with Beejhy Barhany we will discuss: Beejhy's childhood in escaping Ethiopia A general history of Ethiopian Jews The melting pot of Jerusalem when Beejhy arrived there Beejhy's early influences and mentors Beejhy's life in the Israeli army The importance of discipline The power of momentum, "keep moving" The importance of learning from other people who are very different from you The importance of travel Beejhy's time traveling through South America Why Beejhy settled in NYC The MASSIVE importance of community and helping others Very friendly competition Choosing a location for your business The hardships of dealing with contractors Obtaining permits for your business Scaling into a more robust liquor and beer selection The more you do, the better you become at doing Being true to who you are in life and your business The importance of being face-to-face with your guests Importance of training Advice for venues that want entertainment (live music) Introducing new and different cuisine to a market 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? Understanding and aligning with the vision What's a current challenge? How are you dealing with it? Need to be more firm with staff Share one code of conduct or behavior you teach your team. Honesty, integration into our culture, all about family and providing a wholesome experience What is one uncommon standard of service you teach your staff? What you are providing must be something you would want for yourself What's the one thing you feel restaurateurs don't know well enough or do often enough? Go to other restaurants and businesses to learn from them and see what you can do better What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb (Upserve) 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? Be honest Be compassionate Be patient Contact info: Website: tsioncafe.com Instagram: @tsioncafe Email: tsioncafe@gmail.com Call: 212-234-2370 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 Beejhy Barhany 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/10069424

620: Steve DiFillippo on Following Your Passion 06/03/2019

620: Steve DiFillippo on Following Your Passion Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA. The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls. Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable. Show notes… Favorite success quote or mantra: “Follow your passion. Figure out what you want to do in life and do it.” In this episode with Steve DeFillippo we discuss: Julia Child Learning to cook as a child The love of serving people and cooking Passion for people If you’re not a people person, don’t get into the restaurant industry Food is important but hospitality matter more Mentors Learning how to deal with people Pay attention (situational awareness) Learn more from people in other environments Mindfulness Never quitting Do your best, but don’t worry about winning It’s not about money, its about knowledge Loving what you do The history of Davio’s prior to Steve’s acquisition The importance of culture The importance of adhering to your own standards The importance of a to-do list Knowing when to grow Can’t have your head in the sand Self-awareness Accountability 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs: Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Run every morning What is your biggest weakness? Eat too much What's one question you ask or thing you look for during an interview? "What do you do to be philanthropic?" What's a current challenge? How are you dealing with it? Finding the right people Share one code of conduct or behavior you teach your team. Be yourself What is one uncommon standard of service you teach your staff? do whatever it takes. Eye contact. Never say no. What's one book we must read to become a better person or restaurant owner? The TB12 Method by Tom Brady 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? They don't take care of their people as much as they should. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cameras 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? Love what you do. Show up every day, give it your all, don't coast Never forget where you came from, stay humble Contact info: Email: steve@davios.com Davio's website Twitter: @stevedefillippo Instagram: @daviosrestaurant 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 DeFillippo 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/10009694

619: Zaid Ayoub on Knowing Your Customer's Customer 05/30/2019

619: Zaid Ayoub on Knowing Your Customer's Customer Zaid Ayoub has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020. SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory. Show notes… Favorite success quote or mantra: Make people healthier and happier. In this episode with Zaid Ayoub, we will discuss: The similarities between running a tech company and a restaurant Consistency and freshness People and culture are the most important aspect of your business no matter the industry Transparency The restaurant industry as a grind and the need for time off Marketing Keeping the numbers clean and organized Customer-focused Learning lessons the hard way Catering Food trucks Be proactive, not reactive Attracting investors Scaling Speed bumps in scaling Open-concept restaurants Brand ambassadors The benefits of constant gentle pressure How to scale your culture 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Honesty and being a "doer" What is your biggest weakness? Move to fast, too trusting What's one question you ask or thing you look for during an interview? Personality, humility, friendliness What's a current challenge? How are you dealing with it? Maintaining culture while growing Share one code of conduct or behavior you teach your team. Transparency, be open What is one uncommon standard of service you teach your staff? Be open and generous What's one book we must read to become a better person or restaurant owner? War and Peace The Discipline of Market Leaders GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or often enough? Understanding the customer, both needs and behavior What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Survey Monkey Google Drive Plate IQ ZenPut Revel If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be transparent Focus Know its all about people. Contact info: zaid@sajjstreeteats.com SAJJ Mediterranean 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 Zaid Ayoub 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/9983603

618: Chris Simms on Emotional Capital 05/27/2019

618: Chris Simms on Emotional Capital Los Angeles native and Cornell University Graduate, Chris Simms, is a third generation restauranteur who has built his company Lazy Dog Restaurants on the philosophy of taking care of people first. Today, there are 30 Lazy Dog Restaurant & Bar locations across California, Nevada, Colorado, Illinois, and Texas with future growth planned for Georgia, Florida, Virginia and more. The company expects to double within 3-4 years. Each Lazy Dog restaurant employs about 200 people, and the restaurants lead the industry with high volumes and the lowest employee turnover. Show notes… Favorite success quote or mantra: "Never settle" In this episode with Chris Simms, we will discuss: Making people happy with food and what it means to Chris The hospitality gene Going above and beyond Exceeding expectations The definition of hospitality The importance of knowing more than just food and hospitality in your restaurant endeavors Chris's time with PF Chang's The importance of keeping your cool in heated situations Emotional capital Being humble People over numbers The opposite of hospitality Understanding when to scale Profitability Compiling a business plan prior to opening Maintaining culture as you scale and why it's important Today's sponsor: Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emotional intelligence What is your biggest weakness? Emotional intelligence What's one question you ask or thing you look for during an interview? Look for givers, natural-born, hospitality-driven people What's a current challenge? How are you dealing with it? Building 14 restaurants across the country in the next 15 months Share one code of conduct or behavior you teach your team. Never settle What is one uncommon standard of service you teach your staff? Empowerment, empowering our teammates to take care of our guests What's one book we must read to become a better person or restaurant owner? The Coaching Habit 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? Listen to the guests and listen to your teammates What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Wisely - Smarter Front-of-House If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Never settle Be humble Empathize Contact info: chris@lazydogrestaurants.com Lazy Dog Restaurants 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 Chris Simms for joining me for another awesome episode. Until next time! /episode/index/show/restaurantunstoppable/id/9927413

617: Kristi Turner on Compeat Restaurant Management Software 05/23/2019

617: Kristi Turner on Compeat Restaurant Management Software Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry. Compeat has been recommended organically 11 times on the show. Sooo.... Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions. Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode. Show notes… Favorite success quote or mantra: "The most exhausting thing you can be is inauthentic." In this episode with Kristi Turner, we will discuss: Being true to yourself in every stage of your life A full-on breakdown of how Compeat can help your company Compeat's interesting history Kindness in this industry and it's importance What Compeat customers say about the company Kristi's history in the industry and her road to becoming CMO of Compeat Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company The importance of a wholistic approach to restaurant management software The importance of consistent integrated systems The future of the industry as business intelligence The future of technology and data gathering in our industry 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: Compeat website Kristi Turner on LinkedIn 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 Kristi Turner 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/9891242

616: Dan Simpson on Connectivity Through Food 05/20/2019

616: Dan Simpson on Connectivity Through Food Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer. We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization. Show notes… Favorite success quote or mantra: "Whatever business you're in, you're in the people business." In this episode with Dan Simpson, we discuss: Becoming a person of value Restaurant technology The value of curiosity The importance of listening to people Learning from working for a non-profit The Art Of The Pivot Be able to shift at any moment/embrace change There is no ONE WAY to achieve goals/try different approaches/adapt Working for brand that you care about Understanding the "why" before changing direction Cash calls and when you need them The benefits of transformative relationships with your staff Refreshing your brand The importance of clarity Don't take short cuts Dealing with conflict properly Courage through selflessness 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positive energy What is your biggest weakness? Setting pace What's one question you ask or thing you look for during an interview? What is your personal driving purpose? What percentage of that can be applied to your work? What's a current challenge? How are you dealing with it? Finding enough great people for our team Share one code of conduct or behavior you teach your team. Clarity is bigger and more important than hyperbole What is one uncommon standard of service you teach your staff? Celebrating the ingredients, celebrating the farmers What's one book we must read to become a better person or restaurant owner? Conscious Capitalism The Advantage 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? Prioritizing off-presence guests over on-presence guests What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Square POS ToGoTechnologies 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? We are all in the people business Celebrate farmers Celebrate success stories Contact info: Taziki's website For franchising: growwithtazikis.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 Dan Simpson 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/9849401

615: Seven Chan on Taking a Step Forward 05/16/2019

615: Seven Chan on Taking a Step Forward Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019. Show notes… Favorite success quote or mantra: "Take a step forward on the business every day." In this episode with Seven Chan, we discuss: Meeting mentors early in life Anyone can be a business person Lead by example Thinking bigger/anything is possible Becoming a millionaire at 18 Using what you know and who you are to be successful Being business-savy Marketing Niche marketing The importance of not following rules Create your own vertical Finding a business partner Creating win-win deals for yourself Make being the best at what you do your goal Food court model Becoming an ally with bloggers and local media elites in your area Unique marketing Secret menus Franchising Scaling Fast-casual sushi-is it a trend? 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. 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Be different What is your biggest weakness? Trying to take on too many things at once What's one question you ask or thing you look for during an interview? "I need you to believe in us" What's a current challenge? How are you dealing with it? "Trying to find good people to add to my team." Trial and error. Share one code of conduct or behavior you teach your team. Be the best. It applies to everything. What is one uncommon standard of service you teach your staff? If you are unhappy for any reason I will give you a free meal. What's one book we must read to become a better person or restaurant owner? Level Up Your Life 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 focus on the business side. Be different. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations? Social media 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? Take steps forward every day Plan for every possible scenario Do something you love doing otherwise you won't be able to do it for a long time Contact info: Poke Burri website Lifting Noodles Ramen website Instagram: @pokeburri Instagram: @liftingnoodlesramen 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 Seven Chan 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/9803402

614: Sara and Paul Burden on Ski Bums to Burger Buns 05/13/2019

614: Sara and Paul Burden on Ski Bums to Burger Buns Husband and wife, Sara and Paul "Buff" Burden, had a dream of one day opening a burger joint that had an emphasis on local, natural, and sustainable ingredients. Paul, originating from the UK, and Sara, a native to Houston, knew Texas was the place to pull it off. So, they packed up and moved south to Sara's hometown. In March of 2015, BuffBurger, a gourmet fast-casual burger restaurant, was born. Almost 4 years later they've scaled the concept to 3 locations. Show notes… Favorite success quote or mantra: Balls to the wall. Just keep going. In this episode with Sara and Paul Burden, we discuss: Opening a restaurant with minimal experience Switching from ski instructors to restauranteurs Finding mentors no matter where you are or what you're doing "Just try it." Making an impressive, professional business plan to secure funds Systems/processes What next after securing funding? Finding real estate! The importance of customer service Make sure customers are happy and given the best possible ingredients Chaotic restaurant openings and how to navigate them A need for control and an obsession with quality Importance of making ALL of your food in the same kitchen Utilizing a commissary Stumbling early-on Getting ahead of yourself and signing too many leases while attempting to scale! Knowing when to take the shot or hold back Opening a new location without enough staff Charging what the product is worth Work/life balance Friendly competition SHOULD BE FRIENDLY! 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. 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. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel’s streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sara: Serving people how you like to be served makes it easier Paul: Quality What is your biggest weakness? Sara: Sometimes too careful with money Paul: Growing too fast What's one question you ask or thing you look for during an interview? Grit What's a current challenge? How are you dealing with it? Cash flow Share one code of conduct or behavior you teach your team. BOH: How the food looks when delivered to the table. FOH: Be nice, kind, and constantly check on people What's one book we must read to become a better person or restaurant owner? Setting the Table 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? It's hard to be critical of anyone in this industry What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cameras 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 yourself Work your ass off Believe in the people around you/who work for you Contact info: BuffBurger website Instagram: @buffburger Facebook: @EatLiveLocal 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 Sara and Paul Burden 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/9757643

Restaurant Unstoppable with Eric Cacciatore

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