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!

607: Rebecca Masson on Baking With Hate 04/18/2019

607: Rebecca Masson on Baking With Hate Born in Laramie, WY, Rebecca Masson fell in love with baking at an early age. That love affair only grew while working in a cafe/bakery while in college. In 1999, after 5 years as a ski bum, Masson attended Le Cordon Bleu in Paris, France, which lead to a coveted internship at Hotel Le Bristol. Masson would go on to work at New York's Daniel and The Red Cat, as well as Houston's Ibiza and *17 Restaurant. By 2010 Masson was self-employed with her own wholesale baking operation and by 2015 the vision for her own retail shop, Fluff Bake Bar, came into fruition. Show notes… Favorite success quote or mantra: When you're working in pastry, you work with your hands AND your head. In this episode with Rebecca Masson we discuss: Avoid routine situations; don't get too comfortable and always be THINKING Rebecca's beginnings and introduction into appreciating baking over cooking Following your passion Finding you place in a foreign country (France) Learning emotional intelligence School is important BUT the desire to learn is MORE IMPORTANT Don't be a dick in the kitchen to your fellow staff Knowing when you're not ready to run a pastry/bakery program by yourself Mentors The importance of knowing your numbers and the different ways to inventory (or NOT inventory) Choosing the right city to live and cook/bake in Restaurant vs. bakery operations Doing events so that your name/brand stays relevant Top Chef Stand up for yourself, your staff, and your product The REALITIES of dealing with customers Baking with hate Retaliating against Yelp Putting your personality in your product The importance of taking care of yourself outside of your business 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? My snarkiness What is your biggest weakness? Tardiness What's one question you ask or thing you look for during an interview? Confidence, inquisitivness What's a current challenge? How are you dealing with it? Staying relevant, staying fresh as a brand Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Make people feel like they're your best friend 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 one piece of technology you've adopted within your four walls and how has it influenced operations? Pars.ly 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? The recipe for the Couch Potato The customer is not always right/don't take people's shit/fight back/defend yourself/product/staff Work ethic Contact info: eatmoresweets@fluffbakebar.com Fluff Bake Bar website Instagram: @sugarfairy Instagram: @fluffbakebar Twitter: @fluffbakebar Facebook: @fluffhouston 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 Rebecca Masson 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/9443132

606: Dee Lincoln on Translating Your Vision 04/15/2019

606: Dee Lincoln on Translating Your Vision Dee Lincoln, a.k.a. the “Queen of Steaks,” is recognized as a female powerhouse in the male-dominated steakhouse business. Born on the Fourth of July and raised in New Orleans, Lincoln's humble entrance into the restaurant industry can be traced back to a single Del Frisco’s Steakhouse in her hometown. In the early 80's The Del Frisco's brand made its way to Dallas, which is how Dee found her way to Texas. Fast forward 30 years in the steak business and the Dee Lincoln Brand was born. Today the Dee Lincoln Brand includes a Dee Lincoln's Tasting Room & Bubble Bar at the Dallas Cowboys AT&T Stadium, Dee Lincoln Private Events in Uptown Dallas, and her most recent project, Dee Lincoln Prime, located at the Star in Frisco. Dee has garnered local, regional and national recognition for her many achievements, including the coveted Restaurants and Institutions’ Ivy Award, the winner of which is selected by restaurant industry peers across the country. Among others, Lincoln also has earned The Texas Restaurant Association’s Restaurateur of the Year Award; Savor Dallas's Spirit Award; Dallas Business Journal’s Top Women in Business Award; Northwood University’s Distinguished Women Award; and Nation’s Restaurant News's Fine Dining Award. Show notes… Favorite success quote or mantra: "Life is for living" In this episode with Dee Lincoln we discuss: Mentors Finding the right business partner Overcoming personal tragedy and moving on in the industry Opening issues and how to resolve them Quirky marketing and how it helps you Owners/operators need to be within the four walls The importance of touching each table Make one location the best it can be before you create a second Branding Guest should want to come to you for YOU, not just your food Understanding leadership Understanding the importance of being in your own restaurant daily Scaling Franchising Going public If you're not happy, walk away Becoming an asset The importance of knowing your numbers Accountability Do one thing great!!! 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? People What is your biggest weakness? Care too much What's one question you ask or thing you look for during an interview? What are people's immediate goal? Attitude and will over experience. What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. First name, understanding what they love, like and dislike What is one uncommon standard of service you teach your staff? Be kind 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 do well enough or do often enough? Hands-on What's one piece of technology you've adopted within your four walls and how has it influenced operations? POS: Focus 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 be honest Stay humble Carry on my legend Contact info: Website: Dee Lincoln Prime website Instagram: @deelincolnprime 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 Dee Lincoln 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/9396572

605: Chris Hill on Building Retaining and Maintaing Great Teams 04/11/2019

605: Chris Hill on Building Retaining and Maintaing Great Teams Chris Hill is an author, speaker, and podcaster with a background in marketing and business strategy. After a quarter-life crisis, Hill decided to take a leap of faith into the world of restaurants. Today Hill primarily consults in the restaurant industry on leadership, company culture and menu development, as well as speaking to various industry organizations including Fortune 500 brands like Texas Roadhouse, National Restaurant Association, ACF, TEDx and to various culinary schools including Johnson & Wales and Miami Culinary Institute Show notes… Favorite success quote or mantra: You can either make excuses or make it happen. You CAN NOT do both. In this episode with Chris Hill, we discuss: The challenges that come with building a high-performing team. Interweaving your core values into your brand so that you attract onto yourself team members who share similar core values. Knowing what your employees want and giving it to them. Treating your employees with the same hospitality you treat your guest. Giving up equity in the business to attract onto yourself top talent. Being clear with vision and roles so partnerships work. How to retain great staff once you have them. The role transparency plays in retaining employees. The role empathy plays in retaining staff. How getting your team more involved into the decision making process helps with staff retention. Using expectations accountability, standards, and polices to maintain a high quality team. Why you don't necessary want all "A players". Using feedback mechanisms in your business to maintain a high level of culture. Resources mentioned in todays episode: 242:Chris Hill on How to “Make the Cut” TINYpulse 15five EthicsSuite 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. Contact info: chrishillonline.com Facebook.com/chefchrishill 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 Hill 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/9308192

604: Thomas Nguyen on Successfully Starting Life Over 04/08/2019

604: Thomas Nguyen on Successfully Starting Life Over Hailing from Houston, TX, Thomas Nguyen completed his law degree at the University of Texas at Austin and started his career as a litigation attorney. Dissatisfied with the path he was on, he left his legal career behind to pursue his passion in business and marketing. In 2009, Nguyen Co-Founded Peli Peli, a fine-dining restaurant specializing in South African comfort food. In October of 2016 Nguyen Co-Founded Peli Peli Kitchen a fast-casual version of the original concept. To date, the restaurant group operates 5 total locations, 3 Peli Peli locations, and 2 Peli Peli kitchen locations. Show notes… Favorite success quote or mantra: "You can't be good at something unless you are truly passionate about it." In this episode with Thomas Nguyen we discuss: The passion for providing something for your community The best ways to keep yourself motivated in the industry Sacrifice Impacting your community Finding your lane The importance of getting pleasure from what you do Starting life over The value of experimentation Marketing!!! Whatever you represent, you must be able to back it up South African cuisine Introducing a market that doesn't exist Making a guest's day better by coming to your establishment Realizing when you're burnt out Guerilla marketing Branding!!! Building a trusting relationship with your guests People what to know who's driving your engine: it's YOU! "Restaurant Startup" Putting your restaurant on television Adapt to your market OR change the market The difficulty of navigating new social media platforms How to tell a story with your social media posts Don't just say your food is good; present what you are about and what your values are The power of collaboration and helping other restauranteurs 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? Passion What is your biggest weakness? Prioritizing time What's one question you ask or thing you look for during an interview? Pick something you like and sell it to me What's a current challenge? How are you dealing with it? Understanding the importance of building proper systems Share one code of conduct or behavior you teach your team. Always have a positive attitude What is one uncommon standard of service you teach your staff? We want our staff to be stars. Guests should come back not only for the food but for the staff as well. 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? Marketing and branding their concept What's one piece of technology you've adopted within your four walls and how has it influenced operations? Trello 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? Understand your responsibility to give back to the world Find your passion, no one will be able to outwork you Spend time with the people that mean the most to you Contact info: Email: thomas@pelipeli.com Instagram: @southafricanasian Instagram: @pelipelihouston Instagram: @pelipelikitchen 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 Thomas Nguyen 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/9308153

603: Calvin Nguyen on Learning How to Scale 04/04/2019

603: Calvin Nguyen on Learning How to Scale Calvin Nguyen has always had a mind for business, management, and marketing. His first experience in the restaurant industry was a two-year stint managing the restaurant Zhabuki. In 2015 Calvin open OMG Tacos. By 2018 they scaled OMG Tacos to 3 locations, and they have opened two additional concept , Chubby Tuna and Sweet Dayze. Needless to say 5 restaurants opened in less the 4 years...yeah, you've got my attention. Show notes… Favorite success quote or mantra: "Control what you can; let go of what you can't." In this episode with Calvin Nguyen we discuss: Starting from scratch Not knowing what you want to do when you're younger Creating your own opportunities The importance of mentors How to strategize inventory and ordering Realizing when to step down Pulling off "the impossible" Staring out in the restaurant industry not know ANYTHING about how to open Asking for help from mentors Opening with very little experience in the industry: trial and error. Learning how to scale The science and art of cooking Promoting from within Figuring out what makes you stand out Trusting your managers Opening near a university as a great idea Finding your lane and sticking to it The decision to close a restaurant Always find someone who works harder than you and get to know them Use social media to engage your guests 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? Getting things done fast What is your biggest weakness? Don't sleep enough What's one question you ask or thing you look for during an interview? What's something new you can bring to the processes What's a current challenge? How are you dealing with it? Currently opening a new restaurant with a full bar. Share one code of conduct or behavior you teach your team. Zero-waste policy What is one uncommon standard of service you teach your staff? We are more laid back What's one book we must read to become a better person or restaurant owner? The Checklist Manifesto: How To Get Things Done Right The Four Agreements 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? Zero waste policy What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Jolt QSR Magazine Groupme 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 adaptable Overcome your pride; be teachable; be a goos student Step out of your comfort zone Contact info: Instagram: @calviin Instagram: @omgtacostx Instagram: @sweetdazetx Instagram: @chubbytunatx 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 Calvin Nguyen 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/9265814

602: Jeffrey Yarbrough on Being Transparent 04/01/2019

602: Jeffrey Yarbrough on Being Transparent Dallas, Texas native Jeffrey Yarbrough has never been a great student but from a young age he's always been able to hustle as an entrepreneur. His mother, seeing his creativity and entrepreneurial spirit, connected him with a job in New York in marketing. It was there that he fell in love with networking and paying attention to the social scene. In 1990 Yarbrough headed back to Texas to try his hand as a restaurateur and has never looked back. To date Yarbrough runs bars, restaurants, a PR and media company, and now has a thriving restaurant real estate business operating under the bigInk brand. Show notes… Favorite success quote or mantra: "Let's get shit done; G.S.D." In this episode with Jeffrey Yarbrough we discuss: An early on desire to sell Money gives you freedom Avoiding debt The different ways to learn/nontraditional education Emotional intelligence Public school system How to sell Networking Being able to adjust Coming to the market ahead of the curve Finding the right business partner Discussing how a partnership will dissolve in the "honeymoon phase" The importance of being transparent Guerilla marketing DON'T LET FAILURE FREEZE YOU!!! The importance of finding a reputable real estate broker Don't be afraid of failure Finding out where your needed/wanted Do your homework before you come to a market Being cautious Passion 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? Networking What is your biggest weakness? Not saying no fast enough What's one question you ask or thing you look for during an interview? Tell me stories vs. give me answers What's a current challenge? How are you dealing with it? Getting tasks done with very little support and not enough capital Share one code of conduct or behavior you teach your team. No lying, no stealing. Period. What is one uncommon standard of service you teach your staff? If you know something is not going to pair well with a dish, give them something that WILL pair well. What's one book we must read to become a better person or restaurant owner? Richest Man In Babylon 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? Signing with an exclusive real estate broker. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Trust in God (know there is a higher power looking after you) Work hard (it still counts) Having a group of like-minded entrepreneurs that you can ask any question and not be judged Contact info: jeffery@bigink.com Big Ink RE website Big Ink Facebook 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 Jeffrey Yarbrough 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/9219320

601: Chris Dahlander on Balancing Soul and Profit 03/28/2019

601: Chris Dahlander on Balancing Soul and Profit Chris Dahlander is a graduate of Texas Tech University with a degree in Advertising. Previous to starting Snappy Salads, Dahlander served 4 year as a project manager for the Forbes Group and 8 years as the Director of Marketing for Romano’s Macaroni Grill. In 2006 Dahlander opened Snappy Salads with the mission to make the world healthier than the way he found it. 13 years later Snappy Salads has scaled to 17 locations and growing throughout Austin, Houston, Dallas, and Fort Worth. Show notes… Favorite success quote or mantra: Sacrifice and persistence are the only two items that you need for success In today's episode with Chris Dahlander, we will discuss: Sacrifice and persistence as the only two necessary items required for success in any category of life The importance of family Leaving any place as HEALTHIER than the way you found it Operational excellence Consistency Hire slow/fire fast The importance of volunteering Trademarking your brand and ideas The legal side of restaurant/concept development The importance of learning what NOT to do Balancing SOUL and PROFIT Seeing the absence of a concept and building it Appreciating sponsors! Doing what's RIGHT, not what's easy Knowing when to give up self-regulations Being more environmentally-conscious in the restaurant industry Scaling Getting game-changers and leaders in your organization Reflection Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. 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? Leadership What is your biggest weakness? Being too humble What's one question you ask or thing you look for during an interview? Leadership What's a current challenge? How are you dealing with it? Staffing. Promote what we do well and how we treat our team members. Share one code of conduct or behavior you teach your team. One rule: do the right thing sincerely and automatically regardless of the situation What is one uncommon standard of service you teach your staff? Make the guests' dining experience so great that they want to return tomorrow What's one book we must read to become a better person or restaurant owner? The Greats on Leadership: Classic Wisdom for Modern Managers by Jocelyn Davis Leaders Eat Last: Why Some Teams Pull Together and Others Don't 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? Have a purpose other than to make money. What's one piece of technology you've adopted within your four walls and how has it influence operations? POS: Olo. Punchh app. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? We are all one Everything has already been revealed We are all perfect in our own imperfectedness Contact info: Email: chris@snappysalads.com Snappy Salads website Instagram: @snappysalads Facebook: @SnappySalads 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 Dahlander 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/9173798

600: Chad Houser on Setting Tangible Goals 03/25/2019

600: Chad Houser on Setting Tangible Goals Dallas native and Graduate of El Centro College, Chad Houser has over 20 years of experience in hospitality. After 17 years as a chef, Chad sold his partnership of Parigi Restaurant to devote his full attention to Café Momentum in 2012. Café Momentum is a Dallas-based restaurant and culinary training facility, that transforms young people’s lives by providing a positive environment in which at-risk youth who have spent time in juvenile facilities receive intensive mentoring, culinary, job and life-skill training enabling them to achieve their full potential. Show notes… Favorite success quote or mantra: People that actually solve problems very rarely complain about them. In this episode with Chad Houser, we discuss: Problem solving You are the only person who can make your life better Time management Fulfilling obligations The importance of mentors The NECESSITY of setting tangible goals Making mistakes and learning from them The importance of patience Finding a good partnership Realizing when an aspect of your company is not garnering the return it should be There are NO SHORTCUTS! Surrounding yourself with people that are greater than or equal to yourself The immense importance of GIVING BACK Food should be about camaraderie rather than making money Racial prejudice Subverting expectations Working a non-profit Rising to expectations Team work Scaling Not taking things for granted Exploring and accepting your own flaws 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? Perseverance What is your biggest weakness? Sour Patch Kids What's one question you ask or thing you look for during an interview? If a staff member came in and was high, what would you do? What's a current challenge? How are you dealing with it? Time management. Your time spent must be on YOUR time. Share one code of conduct or behavior you teach your team. Integrity What is one uncommon standard of service you teach your staff? Emotional intelligence. What's one book we must read to become a better person or restaurant owner? Outliers: The Story of Success by Malcolm Gladwell GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or do often enough? Take the time to stop and smell the roses. What's one piece of technology you've adopted within your four walls and how has it influence operations? groupme, Microsoft Outlook calendar 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? Despite all of its flaws the world is beautiful Embrace that we are all different Our goal in life should be to leave this world a better place than we found it Contact info: Café Momentum website Facebook: Café Momentum Instagram: @viva_chato @cafemomentum Twitter: @viva_chato @cafemomentum 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 Chad Houser 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/9128972

599: Nikky Phinyawatana on Making It Fun 03/21/2019

599: Nikky Phinyawatana on Making It Fun Nikky grew up in Bangkok, Thailand and ventured to Dallas, Texas. She received her Bachelors in Business Administration majoring in Entrepreneur Studies and Marketing from Babson College, in Wellesley, Massachusetts. She continued her studies at El Centro College Culinary School in Dallas, Texas. Since opening Asian Mint in 2004, Phinyawatan has received countless awards and accolades. Over the past 15 years Asian Mint has scaled to three locations within Dallas. In 2018, Nikky took a crack at the fast-casual world with Enjoy Mint, where they serve fast, fresh, Thai Bowls. Show notes… Favorite success quote or mantra: Just go out and do it In this episode with Nikky Phinyawatana, we discuss: Studying entrepreneurship Studying at Babson College Nikky's mentors Learning from observing Nikky's upbringing and how it influenced her entrepreneur mentality Her father as a mentor The importance of having a clear vision and a solid business plan Teach by showing not telling Failures and overcoming them The importance of getting legal paperwork correct prior to opening Doing it yourself Educating your guests/fans You must be authentic Have a marketing plan Social media marketing Kiosk ordering in fast casual You must be able to showcase what you sell Live and breathe your culture to pass it on to your staff Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. 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? Humbling, grateful, authentic What is your biggest weakness? Move to fast sometimes What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Keeping people motivated all the time. Stay motivated. Share one code of conduct or behavior you teach your team? Inspire yourself and others What is one uncommon standard of service you teach your staff? Do your best with the best intentions What's one book we must read to become a better person or restaurant owner? One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Compliment your employees. Be specific in your compliments. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? 7 Shifts 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, love what you do Make sure you put your family and friends first Know your priorities Contact info: Asian Mint website Enjoy Mint website Instagram: @nikkyfeedingsouls @asianmint @enjoymintkitchen YouTube channel: Nikky Feeding Souls 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 Nikky Phinyawatana 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/9092063

598: Kyle Noonan on Creating Remarkable Memories 03/18/2019

598: Kyle Noonan on Creating Remarkable Memories College friends and FreeRange Concepts’ founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts. It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl and Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public. Show notes… Favorite success quote or mantra: Create remarkable memories. In this episode with Kyle Noonan, we discuss: Creating the perfect mission statement Minimize your mission statement, keep it short and sweet Make your guests dining experience about good memories Find a partner who compliments you Invest in training the right people Teach the "why" in addition to the "what" Teach your team members everything about your history and intentions Save, save, save in order to gain opening money Never get comfortable, always look for places to save money Finding a location If your idea is good and you have the right talent you can make a startup happen Stamina is key in completing a project Budgeting Have a good, clear vision for the FUTURE; don't just rely on your resume Concept first, location to suit Learn to say no to opportunities that aren't in line with what you are trying to do Honesty is key! The restaurant industry will beat humility in you and it's a good thing 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? I think big, not afraid to take "moon shots" What is your biggest weakness? Same as strength What's one question you ask or thing you look for during an interview? Hospitality, positive energy What's a current challenge? How are you dealing with it? Saying no to projects Share one code of conduct or behavior you teach your team. Take care of others first What is one uncommon standard of service you teach your staff? to create remarkable memories What's one book we must read to become a better person or restaurant owner? Good to Great by Jim Collins 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? Talk to their guests What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedules If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat others well Be kind Be sincere Contact info: Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel Facebook: Kyle Noonan Twitter: @kylenoonan 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 Kyle Noonan 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/9001841

597: Kyle Hilla on Working For Your Dream 03/14/2019

597: Kyle Hilla on Working For Your Dream Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel. Show notes… Favorite success quote or mantra: Dreams don't work unless you do. In this episode with Kyle Hilla, we will discuss: Doing the work! Bartending industry Influences in the industry Passion in staff translates to passion in your guests The "proper way" to be angry and how to prove a point The importance of energy and sociability The importance of the "slow period" in a restaurant People are at their best with at least some stress Keep the customer's perspective in mind Chaos as a motivator Managing liquor costs Don't ever stop learning Observing experts is the best way to learn from them Don't have a confusing menu Be "on brand" but maintain effective communication in the menu Capitalizing on a happy hour The point of happy hour is to get butts in seats Creating loyalty Ego in the industry Hospitality as a way of life Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. 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? Adaptability. Avoid complacency and stay hungry. What is your biggest weakness? An eagerness to always be right. A tendency to keep things black and white. What's one question you ask or thing you look for during an interview? Past jobs and how they talk about them. Bad experiences and how they reflect on them. People's phone screen (how they take care of their belongings) What's a current challenge? How are you dealing with it? People entering the industry just for money, not for their passion for hospitality. Share one code of conduct or behavior you teach your team. Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working. What is one uncommon standard of service you teach your staff? Shaking the hand of the guest before you drop the check. What's one book we must read to become a better person or restaurant owner? The Flavor Bible by Karen Page and Andrew Dornenburg The Fountainhead by Ayn Rand 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? The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Dehydrators; control your waste. 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? Train your replacement. Mentor someone. Hospitality isn't an industry; it is a way of life. Have a positive impact on someone every day. Contact info: The Statler Hotel 1914 Commerce St, Dallas TX Instagram: ghostfacehilla Facebook: Kyle Hilla 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 Kyle Hilla 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/9001934

597: Kyle Hilla on Working For Your Dream 03/14/2019

596: Sharon Van Meter on The Best Possible Team 03/11/2019

596: Sharon Van Meter on The Best Possible Team A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area. Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris’ Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures. Show notes… Favorite success quote or mantra: Never, never, never, never, never.....give up! In this episode with Chef Sharon Van Meter, we discuss: Relentlessness. Chef Van Meter's beginnings and how she learned to cook. The pros and cons of fearlessness. Being the only woman in a male-dominated school/profession. Don't let your fears interrupt your success. Tackling obstacles one by one. Letting fear and discomfort motivate you. Kicking back and listening to others before you give your opinion. The best leaders create the best organizations and surround themselves with the best people. All power does not begin and end with one person. Territorializing your kitchen. Letting your individual team members grow. Work/life balance. The importance of family. The generations that come after you and how to judge them. Being more lenient and understanding of your younger team members. Diversifying your interests. Concentrate less on people's faults. The importance of making everyone around you feel their best. Don't just get a little involved, go in 200%. Create YOUR OWN work/life balance. team building 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? I'm fearless What is your biggest weakness? I'm fearless What's one question you ask or thing you look for during an interview? Loyalty What's a current challenge? How are you dealing with it? Not enough time in the day Share one code of conduct or behavior you teach your team. Always put the customer first What is one uncommon standard of service you teach your staff? Treat this business like it's yours and it will be one day What's one book we must read to become a better person or restaurant owner? The One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Not consistent enough Training based on consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations? My iPhone is my office now 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? One thing: we need to be better, kinder, more loving people. Contact info: 3015 At Trinity Groves website Instagram: 3015tg Physical Address: 3015 Gulden Lane, Dallas, Texas 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 Chef Sharon Van Meter 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/8956331

595: Roger Kaplan on The Desire to Learn 03/07/2019

595: Roger Kaplan on The Desire to Learn A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant. Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth’s Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur. Show notes… Favorite success quote or mantra: Seek perfection. Accept excellence. In this episode with Roger Kaplan, we discuss: Growing up in a food-conscious household. What we do and do not learn in culinary school. The value of education vs. experience. The importance of the desire to learn. Everyone you meet could teach you something. The importance of learning. Your sphere of influence. You must know everything about your craft. You need mentors in your life and career. Create a successful and impactful culture. Create a narrow, focused vision. Vision statements. You must provide the tools for success in order to breed success. Passion for people. The restaurant industry as the best industry. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. 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? Relentless pursuit of success. What is your biggest weakness? I assimilate information too quickly. What's one question you ask or thing you look for during an interview? Can do, will do attitude. Can you fit in? Are you willing to improve? What's a current challenge? How are you dealing with it? Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over. Share one code of conduct or behavior you teach your team. Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was. What is one uncommon standard of service you teach your staff? Every person that walks into your establishment needs to be happier when they leave. What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM Execution by Larry Bossidy and Ram Charan What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't invest in education and development. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Data inventory technology. Star Chefs. 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? Embrace your family. Embrace your friends. Be successful. Contact info: Instagram: @RKinnovation 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 Roger Kaplan 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/8910737

594: Scott Gottlich on Leaving Emotion Out of Business Decisions 03/04/2019

594: Scott Gottlich on Leaving Emotion Out of Business Decisions Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX. Show notes… Favorite success quote or mantra: "Make it nice, or make it twice." "The Chef is always right." In this episode with Scott Gottlich, we discuss: Surrounding yourself with the best to become even better. Giving your services for free, in order to create opportunity for yourself. You got to give before you get. How to teach unwavering standards. Having a zero tolerance policy for overworking your staff. Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create. If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges. The challenges of opening a chef driven concept. Never making an emotionally charged decision. The significance of simplifying and doing one thing really well. What a Private Placement Memorandum (PPM) is. 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? Procrastination. What's one question you ask or thing you look for during an interview? Look to see if they're excited about the opportunity; it can't just be a job. What's a current challenge? How are you dealing with it? staffing Share one code of conduct or behavior you teach your team. Integrity. What is one uncommon standard of service you teach your staff? Make it personal. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lessons of Excellence What's the one thing you feel restaurateurs don't know well enough or do often enough? Pay attention to the details. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel 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? know love. Work harder than everyone else. Have integrity. Contact info: Fruitionhospitality.com Scott@fruitionhospitality.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 Chef Scott Gottlich 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/8867069

593: Jack Gilmore & Tom Kamm on Server Logs & Motivating Your Staff 02/28/2019

593: Jack Gilmore & Tom Kamm on Server Logs & Motivating Your Staff After a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen’s Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community. Show notes… Favorite success quote or mantra: "Have fun. Do what you do." "Surround yourself with great people. It makes life a lot easier." In this episode with Jack Gilmore and Tom Kamm, we discuss: How Jack and Tom got their start in the restaurant industry. The simple power looking someone in the eye and smiling has. What passion is; giving a shit. Going into new situations with the intention to learn. Leveraging a servers logs. Being willing to learn from you mistakes. Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?" How Jack Groomed his son for a successful career. How you cannot be successful in this industry, unless you have support from your family. Why who you know is more powerful than a solid business plan. The importance of having key players on your team early on and how Jack and Tom got their key players. Why integrity is so important. Do what you say. Say what you do. Checking your ego at the door. Trusting the people you've surrounded yourself with to make the right decision. Growing your people before growing your physical locations. Jack and Tom's strategy for growth, specifically when determining locations. The role systems have with scaling. How to motivate your team without being aggressive. How good training influences motivation. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. 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? Passion. What is your biggest weakness? Jack: Organization. Tom: Saying no. What's one question you ask or thing you look for during an interview Likability Share one code of conduct or behavior you teach your team. Be a team player. What is one uncommon standard of service you teach your staff? If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right. What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't listen to their guest. They don't eat in their own restaurants. Make it easy to take guest money. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? a restaurant management system that is hooked into your reservation system. They use Restaurant Connect. 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? Surround yourself with great people. Be humble. Stick with what sticks. Leave the community better than when you entered it. Contact info: www.jackallenskitchen.com @jackallenskitchen 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 Jack Gilmore & Tom Kamm 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/8812601

592: Eric Silverstein on Discipline, Sacrifice, & Playing The Long Game. 02/26/2019

592: Eric Silverstein on Discipline, Sacrifice, & Playing The Long Game. Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house. Show notes… Favorite success quote or mantra: "You miss 100% of the shots you don't take." -Wayne Gretzky In this episode with Eric Silverstein, we discuss: Why Silverstein left his life of as a lawyer to open a food truck. What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time. How his experience studying law taught him discipline. How to develop discipline. Why he chose the route of opening a food truck. How he believes the food truck model is broke. Asking for those your respect and admire for help. How growth comes from creating opportunity for people. How owners can get in trouble trying to wear too many hats. As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement. Knowing your target market and giving the people what they want. 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? Hard Work. What is your biggest weakness? Incredibly emotional about his business. What's one question you ask or thing you look for during an interview? Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?" What's a current challenge? How are you dealing with it? Minimize day to day task so he focus more no workin on this business. Share one code of conduct or behavior you teach your team. Be ready. Be fucking prepared. What is one uncommon standard of service you teach your staff? Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take an honest assessment on their brand. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? TouchBistro 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? It's a marathon; not a sprint. Hard work and determination is half the battle. There is no success without sacrifice. Contact info: www.thepeachedtorilla.com www.barpeached.com www.peachedsocialhouse.com @projectpeached @peachtortilla 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 Silverstein 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/8792651

591: Mark Buley on The Engine That Drives Your Business 02/21/2019

591: Mark Buley on The Engine That Drives Your Business Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual. Show notes… Favorite success quote or mantra: "Your future depends on many things, but mostly you." In this episode with Mark Buley, we discuss: Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way. Why successful people in hospitality often did very poorly in school. The benefits from culinary school. Why you need to take risks before you're ready; you'll never be ready. Coming together with a common goal and vision. Keeping calm, cool, and setting the example for your team. Showing your team how much you care for them with your actions. Surrounding yourself with people who make up for your shortcomings. How the team for the Odd Duck came together. Working things like non-compete clauses into your partnership agreement. How to keep your team driven and motivated. How to approach someone in a non threatening way if you believe that are under motivated or underperforming. How to transition from focusing on one location to two locations. How important it is to have someone on your team on the pulse of your finances. 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? Curiosity What is your biggest weakness? Attention span. What's one question you ask or thing you look for during an interview? Find out if they're are a team player or not. What's a current challenge? How are you dealing with it? Finding way to keep his team motived and focused on the vision. Share one code of conduct or behavior you teach your team. Always help the dishwasher. What is one uncommon standard of service you teach your staff? Service extends beyond the guests and to your team. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Start with Why: How Great Leaders Inspire Everyone to Take Action. What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of local farms. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast. Hotschedules. Google Drive. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Food and hospitality are always improved by care from the source. All great restaurants are a product of their place and time. Embrace it. How you treat people is everything. Contact info: barleyswine.com oddduckaustin.com sourduckmarket.com @oddduckaustin @barleyswine @barelyswine 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 Mark Buley 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/8735015

590: Jake Maddux on Using Pop-Ups to Create Culture and Brand 02/18/2019

590: Jake Maddux on Using Pop-Ups to Create Culture and Brand Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer. the founder of the project and a veteran of both the United States Marine Corps and Austin’s respected craft brewing scene As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company. Show notes… Favorite success quote or mantra: "Push through it." In this episode with Jake Maddux, we discuss: How Jake discovered his passion for beer. The importance of consistency and discipline and how to maintain a culture of consistency and discipline. Having core values and higher purposes underlying your company to attract onto yourself top talent. The impact of knowing someone believes in you. Giving your employees the room to grow on your dollar and time. Why it is important to differentiate yourself. What approach to take when networking. Why Maddux chose to focus on on-site consumption. Caring about the right things; quality. Using pop-ups to create a culture and brand. Being a part of the solution. 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? Stubbornness What is your biggest weakness? Pride. What's one question you ask or thing you look for during an interview? Enthusiasm. What's a current challenge? How are you dealing with it? Controlling labor. He's controlling his labor expense with budgets. Share one code of conduct or behavior you teach your team. Respect for yourself and others. What is one uncommon standard of service you teach your staff? Predictive hospitality. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rules from a night. Brewing Up a Business: Adventures in Beer From the Founder of Dogfish Head Brewery What's the one thing you feel restaurateurs don't know well enough or do often enough? Maintaining enthusiasm. 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? Be kind. Be Generous Be Professional. Contact info: @thebrewerstableaustin @beerevangelist www.thebrewerstable.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 Jake Maddux 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/8672402

589: Ryan Salts on Removing the "Passion Blinders" to get Perspective 02/14/2019

589: Ryan Salts on Removing the "Passion Blinders" to get Perspective Hailing from San Antonio and graduate of St. Mary’s University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week. His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections. Show notes… Favorite success quote or mantra: Every day is a new day. In this episode with Ryan Salts, we discuss: How powerful taking an interest in others can be. Once you've gained an idea of who is who, helping people connect. What attracted Ryan to entrepreneurism. How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation. How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers. What most food entrepreneurs miss when they're opening their food business. Communicating with the regulatory entities instead of seeing them as if they are the bad guys. Setting your business up with the right tools on day one so you don't have to fix things while your business is running. Taking the time to think about what you want to become so you can set yourself up better to get there. Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing. 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. Contact info: If you have any questions throughout the program please feel free to contact him directly via email or phone (rsalts@launchsa.org, 210.885.5914) – 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 Ryan Salts 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/8635619

588: Tim McDiarmid Says Hire the Right People, Believe, & Make More Money 02/11/2019

588: Tim McDiarmid Says Hire the Right People, Believe, & Make More Money Chef Tim McDiarmid was raised on a farm in rural Canada. After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she’d always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café. Show notes… Favorite success quote or mantra: "Ultimately, nothing is so important that it is worth losing your cool, if things go wrong." In this episode with Tim Mcdiarmid, we discuss: How Mcdiarmids childhood help influence who she is today. What it was like moving to NYC after growing up in rural Canada. How mentors don't necessarily have to be older individual; they can be peers. The power of keeping a cool, calm, and collected persona. Finding a unique selling proposition. Not being gimmicky. Going from working in the business to working on the business. Just believing that when you hire people they will help you make more money so that you can afford them. Build a network, and learn to ask for help. How to get the right people around you. Hire slowly. Fire quickly. Being very clear about your vision so you can attract onto yourself the right people. How having an established brand helps with the hiring process. Knowing when to bring on partners vs hiring for help. How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be. Being transparent with your intentions and who you are to attract onto yourself like minded individuals. When things go wrong, taking the time to find out why and to create systems to correct for it. While systems are good, it is possible to have too many systems. 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? Building an emotional connection with guest and network. What is your biggest weakness? Having too much compassion. What's one question you ask or thing you look for during an interview? Ask, "What is your worst job? How long did you last?" What's a current challenge? How are you dealing with it? Keeping her eye on the big picture while scaling Share one code of conduct or behavior you teach your team. building an emotional connection with their guests. What is one uncommon standard of service you teach your staff? Educate and teach guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It The Second Circle: Using Positive Energy for Success in Every Situation. What's the one thing you feel restaurateurs don't know well enough or do often enough? Make good food. 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? Don't let the hard lessons in life harden your heart. Do something you love. Take the time to appreciate the good parts of life. Contact info: TimTheGirl.com TheGoodKind.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 Tim McDiarmid 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/8597180

587: Stephen Paprocki on Getting a Team to Follow You Wherever You Go 02/07/2019

587: Stephen Paprocki on Getting a Team to Follow You Wherever You Go Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University. Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA. Show notes… Favorite success quote or mantra: One team. One goal In this episode with Stephen Paprockir, we discuss: The difference between the hotel industry and the restaurant industry from an employee standpoint. The importance of finding work life balance. How to get a team to follow you wherever you go. Giving your place of employment plenty of notice before you leave. Doing your research before going into business with an organization. Not getting involved with an organization as a partner if they're not willing to show you the numbers. The power of being open and honest with the people you employ. How the command and control leadership style doesn't work anymore. You need to have fun. Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it. How Stephen got the idea of Texas Black Gold Garlic. Selling a products back to the company you work for. Taking advantage of any local incubators or entrepreneurial support systems you city may offer. How there is opportunity in food as medicine. Knowing where your food comes from. 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? Work ethic. Setting standards. One team one goal. What is your biggest weakness? Empathy. What's one question you ask or thing you look for during an interview? Just getting people to show up to the interview is enough of a challenge. What's a current challenge? How are you dealing with it? Find a new property for expansion. Share one code of conduct or behavior you teach your team. Treat people the way they want to be treated. What is one uncommon standard of service you teach your staff? Other bodies. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential: Adventures in the Culinary Underbelly What's the one thing you feel restaurateurs don't know well enough or do often enough? Treat people well. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel. 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? One team. One goal. Treat people the way they want to be treated. Think about how you want people to speak about you some day. Contact info: Blackgoldgarlic.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 Stephen Paprocki 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/8553815

586: Jody Bailey Newman on Seeing the Bigger Picture 02/04/2019

586: Jody Bailey Newman on Seeing the Bigger Picture Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador. Show notes… Favorite success quote or mantra: "Have faith. Dive in." In today's episode with Jody Bailey Newman, we discuss: Just diving into what scares you. What made San Antonio a city of opportunity. The role freedom has on happiness and the state of one existence. The importance of having an operating agreement. Doing what gives you peace. Not getting caught up in the past. Why Jody has chosen not to fire people who have stolen from her in the past. How to stay true to who you are. Making decisions that are not just best for your business, but other businesses in 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. 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? Will try anything twice. What is your biggest weakness? People taking advantage of her good nature. What's one question you ask or thing you look for during an interview? Hiring the wrong people. What's a current challenge? How are you dealing with it? Getting her children to say, "You're good, solid, Mom." Share one code of conduct or behavior you teach your team. Jody encourages her people to look up and open their eyes. What is one uncommon standard of service you teach your staff? No questions asked, "tap out" policy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Good Night Stories for Rebel Girls You can learn just as much from good people as you can from good books What's the one thing you feel restaurateurs don't know well enough or do often enough? Most small business owners are doing what they can, and they should continue doing it. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Find a way to communicate with your staff. Let them choose the channel. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Your family. Quality and diversity in the work place. Contact info: Jody@thefriendlyspot.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 Jody Bailey Newman 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/8502875

585: Akash Kapoor on Using Expectation to Keep Your People Happy. 01/31/2019

585: Akash Kapoor on Using Expectation to Keep Your People Happy. Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi’s Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations. Show notes… Favorite success quote or mantra: "Status quo sucks. There has to be change." "If you don't get better you get worse." In this episode with Akash Kapoor, we discuss: Challenging the status quo. don't just accept things how they are. When developing your brand, really digging at what makes you different. Why its worth taking care of your employees. Never turning people away, even if you're closed. How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low. Some of the reasons why the bar for hospitality and service has been set so low. The story behind Curry Up Now. Having a, "failures not an option mentality." and just knowing in your gut that it will work. Scaling into your business VS going all in on day one. Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes. Having clear expectations. Staying ahead of the curve with your brand. Being mindful of how you can remove barriers the barriers between your guests and your food. How to maintain the quality of your brand and culture while you scale. Using technology to keep your presence and values top of mind at all of your restaurants. 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? Getting better everyday. What is your biggest weakness? Having high expectations from his team. What's one question you ask or thing you look for during an interview? They have got to love food. What's a current challenge? How are you dealing with it? Making sure there is someone in each one of his restaurants who cares about as much as he does. Share one code of conduct or behavior you teach your team. If you take care of people the people will take care of your P&L. What is one uncommon standard of service you teach your staff? Touch your guest at least 5 times (fast casual concept). 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? Take care of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel C-tuit 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? getting better with your values taking care of your employees and they will take care of your guest. Contact info: CurryUpNow.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 Akash Kapoor 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/8409014

584: Sam Hellman-Mass on Progression Through Teaching 01/28/2019

584: Sam Hellman-Mass on Progression Through Teaching Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business, Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant." Show notes… Favorite success quote or mantra: "If you do what you love and what you're passionate about, you'll always end up finding the most success." In this episode with Sam Hellman-Mass, we discuss: How to follow your passion. Going after what you want, head first. Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself. That when you take the time to be the teacher you eventually become a master. How to balance being a boss and a friend with relation to your team members. When managing relationships, coming from a place of caring. How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable. Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome. Advice for managing partnerships. Advice for managing team members. How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to. Focus on being the best at one thing. Have a "Unique Selling Proposition". Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand. Build a restaurant where you have roots. When making financial decisions for a restaurant, keep them simple. The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts. 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? Following his passion. What is your biggest weakness? Being annoying. What's one question you ask or thing you look for during an interview? Will this person still be here when it gets tough? What's a current challenge? How are you dealing with it? Trying to keep his people happy. He's combating this by constantly asking his people what they want/need. Share one code of conduct or behavior you teach your team. Be nice to people. What is one uncommon standard of service you teach your staff? Try to make it a "yes." 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? Take a day off. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedule's Messenger Board. 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? A good meal always starts with good ingredients. Serving food that fulfills you, first. Be nice. Contact info: suerteatx.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 Sam Hellman-Mass 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/8408978

583: Benjamin Seabury on Respecting Your Employees 01/24/2019

583: Benjamin Seabury on Respecting Your Employees A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens. Show notes… Favorite success quote or mantra: "A ship in the harbor is safe, but that is not what ships are built for." In This episode with Benjamin Seabury, we discuss: How you can get the equivalent of a degree in business, by just going to work for the best. Leveraging technology to get dialed in on labor expenses. The importance of taking the high road when departing a business for new opportunities. What Seabury learned about respect; treat your employees as an equal. Why it is so important to respect your body and health. Some hidden challenges of operation a food truck. Some hidden challenges that come with operating a commissary kitchen. If you're going to do it, make sure you are the best at it. Find partners who are strong where you are weak and sharing equity to attract the right people. Advice on how to scale a restaurant group. Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space. When your head chef shows up on day one drunk... don't let them back for day two. Knowing what you know and sticking to what you know. Why our industry need to experience change. 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? Transparence and active leadership. What is your biggest weakness? Overextending himself. What's one question you ask or thing you look for during an interview? Hire from your gut. What's a current challenge? How are you dealing with it? Being able to take risk and not think twice about it. Share one code of conduct or behavior you teach your team. expect trouble and be ready to respond to it. What is one uncommon standard of service you teach your staff? Be uniquely you. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential: Adventures in the Culinary Underbelly Principles: Life and Work What's the one thing you feel restaurateurs don't know well enough or do often enough? They treat their employees like people often enough. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel Systems If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind. If you're going to do something, be the best at it. Spend time with family. Contact info: 1100group.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Seabury 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/8375966

582: Evan LeRoy on Why it's Better to be Different than the Best 01/21/2019

582: Evan LeRoy on Why it's Better to be Different than the Best As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin. Show notes… Favorite success quote or mantra: "BBQ may not be the road to world peace, but it's a start." In this episode with Chef Evan LeRoy, we discuss: Why LeRoy transitioned from writing about food to cooking food. That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone. How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it. Using photos and videos to maintain standards, especially with recipes and plating. How to create a high level of accountability. How you really don't know something until you can teach it. If you want to be the best at something, go to work for the people who are the best at what it is you want to do. Taking care of your people AND the numbers. Joining teams that have the same standards as you. Creating a team of people who compliment you well. Using pop-ups to create buzz. Using double-and-out-loans to start your business. The realities of operating a food truck. The power of finding a niche' or a "unique selling proposition" Why a mission is so important, not necessarily for attracting business, but to keep you and your team going. Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business. Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations. 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? Being able to see the big picture. What is your biggest weakness? Organization. What's one question you ask or thing you look for during an interview? LeRoy asks himself, "Can I see this person doing the dirtiest job?" What's a current challenge? How are you dealing with it? Combating the constantly changing weather. Especially when estimating what needs to be purchased. Share one code of conduct or behavior you teach your team. Good communication. What is one uncommon standard of service you teach your staff? Be willing and patient to explain everything on the menu. 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 Leadership in Turbulent Times. What's the one thing you feel restaurateurs don't know well enough or do often enough? Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? groupme 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 together. It's better to be different than the best. operate honestly. Contact info: @evanleroyBBQ @Leroylewis 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 Evan LeRoy 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/8325710

581: Justin Elliott on Cafting an Award Winning Cocktail Menu 01/18/2019

581: Justin Elliott on Cafting an Award Winning Cocktail Menu This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557. Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus. Today, Elliot is here to take us through his creative process of designing a cocktail menu. Show notes… Favorite success quote or mantra: "Fight chaos every day!" In today's episode, Justin Elliott shares: Where the creative process starts: The physical space should be a crucial place to begin. How the physical space ties back to the menu. What signifiers are and how you can use them to make your menu pop. Why you should not feel compelled to list every ingredient on you cocktail menu. Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink. The level of detail that goes into an award winning cocktail program. Understanding what your employees like. A couple cocktail trends to be aware of going into the future. Resources mentioned: cocktail menu dev checklist Today's sponsor: 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. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info: @jdanelliott 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 Elliott 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/8300747

580: Fiore Tedesco on Creating a No Tipping Culture 01/14/2019

580: Fiore Tedesco on Creating a No Tipping Culture After early influences at his Uncle’s deli, a stint as a professional drummer and a decade of experience at restaurants like New York City’s Gramercy Tavern, Roberta’s in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened L’Oca D’Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy. Show notes… Favorite success quote or mantra: Be gracious. Be kind. Listen. In today's episode with Fiore Tedesco, we discuss: How Tedesco got into the industry. How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence. Why it is so important to have confidence in yourself, especially when taking a chance. How powerful a vision and purpose can be. The mindset you need to be a good employee. Why Tedesco and Orman chose to implement a no tipping policy. The challenges of transitioning to a no tipping policy. Resources mentioned: New York Times Article on Tipping 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? Trusting his intuition. What is your biggest weakness? Being wildly erratic. What's one question you ask or thing you look for during an interview? Can I trust you to be a good compassionate people around you. What's a current challenge? How are you dealing with it? Trusting that the sun will come up tomorrow. Share one code of conduct or behavior you teach your team. Regardless of your race, gender, or orientation we are all the same. What is one uncommon standard of service you teach your staff? Take care of your team first and you'll be better prepared to take care of the guest. 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? Regonizing where you sole lives and being able to connect people to it. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Gather 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? Faith in man kind is only progressed by continuing faith in mankind. You can only achieve what you dream. Love the people around you. Contact info: www.locadoroaustin.com Fiore@locadoraustin.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 Fiore Tedesco 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/8244068

579: Horst Schulze on The 3 Fundamental Gust Expectations 01/10/2019

579: Horst Schulze on The 3 Fundamental Gust Expectations Hailing from a small German town, Horst Schulze knew from the age of 5 that he wanted to work in the hotel industry. So he got his start, like most of do, as a dish washer. From the bottom rung he climbed his way to the top, traveling the world and working in 5 star hotels along the way. In 1983 he cofounded the Ritz Carlton and set the standards for the service industry going forward. Schulze joins me to dive into how he got his start and the mentors who influenced him along the way. Then we dive into his newly published book, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise. This is one you surely won't want to miss! Show Notes Success quote or mantra "Whatever it is you want to do in life... Do it with excellence." In this episode with Horst Schulze, we discuss: How Schulze got into the hotel industry, like many of use, on the bottom rung. How he learned from his mentor, Karl Zeitler, if you approach everything you do with excellence, no matter what is, you can be important. The impact one person can have on another on their career path. Be mindful of your influence on others. You could change someones life. How excellence starts with a decision. Using constant reminders, like messages on a mirror, to remind you to be excellent. How you need to be able to lead yourself before you can lead others. Where Horst Schulze got his inspiration to write, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise How creating an environment where people WANT to do the work, comes from great leadership; not great management. How great customer service starts with identifying guest needs then creating processes to meet those needs. How to handle guest complaints; with the objective to never lose a guest. The 3 fundamental expectations a customer has. How to get your people to care for your guest. While process is important, it can't shadow a clearly defined vision and mission. How too many systems can stunt the human element of creativity and soul. Whats most important to your employees. 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. 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 Horst Schulze 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/8203226

Restaurant Unstoppable with Eric Cacciatore

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