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!
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755: Chef David Vargas on Justify Your Existence
10/26/2020
755: Chef David Vargas on Justify Your Existence
David Vargas, Chef/Owner, Vida Cantina brings his Mexican heritage and appreciation for local seasonal New England products to every plate at Vida Cantina in Portsmouth, NH. A James Beard-nominated chef, David grew up in Southern CA and spent time in Mexico as an exchange student. David works with the Kittery school system training the administration and staff, and teaching the students about healthy cooking and eating. David also is co-creator of Chefs After Dark, a friendly (raucous!) chef rivalry night among friends in the NH/MA/Maine chef community with hosted events raising funds for deserving local charities. David is also a leader in the region supporting NH Community Seafood, creating “Catch of the Day Tacos” with whatever fresh fish the collaborative hauls in. He earned a cult-like following for his home-made heritage corn tortillas, sourced with his own blend of local organic corn grown for him at Tuckaway Farms, resulting in David opening his own tortilla business, Vida Tortilla. These specialty tortillas are available at the popular Dos Amigos restaurants, Vida Cantina, and select New England restaurants. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Justify your existence. In today's episode with David Vargas we will discuss: Being a wild child and growing up Feeling at home with restaurant industry workers Hospitality is treating people like family Living in Mexico City and learning to cook Culinary school and if you should go, very expensive Mentors Learning California-style cooking When to transition from line cook to head chef/restaurant owner Taking the next step in your career out of survival Learning food cost - reality vs. what you learn in culinary school You must be aware of what’s going on in your industry - talk to other chefs and restauranteurs If you’re not excited about your food, neither will your guests Sobriety in the industry Spend time away from your restaurant so that you long to be there Opening/operating a food truck Surviving (monetarily) a fire in your food truck Working as a mercenary chef Set your team up for success in their own lives and your business Catering Saying yes to everything Diversifying income Should we pay attention to services like Yelp? The power of getting involved with your community Cooking competitions Diversify your revenue streams Retail in your restaurant - online store and shipping advice Evolving because of COVID-19 - surviving the upcoming winter in NH (no outdoor dining) Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Coming in prepared every day to enjoy the day What is your biggest weakness? Not listening to my wife enough What's one question you ask or thing you look for during an interview? What makes you happy? What's a current challenge? How are you dealing with it? Besides COVID, work ethic of new staff, determining work ethic before hire someone Share one code of conduct or behavior you teach your team. Mental Mise en place What is one uncommon standard of service you teach your staff? To cook good is to look good What's one book we must read to become a better person or restaurant owner? *any book about overcoming hurdles* GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't do well enough or often enough? Give their staff the opportunity to succeed Name one service you've hired. Martha Sullivan - - PR What's one piece of technology you've adopted within your restaurant walls and how has it influenceD operations? Social media - Instagram and Facebook 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? Justify your existence Si, se puede Spend more time with your family Contact info: info@vidacantinanh.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to David Vargas 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!
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REPOST 637: Kasey Anton & Mike Michalowicz On Taking Your Profit, First
10/22/2020
REPOST 637: Kasey Anton & Mike Michalowicz On Taking Your Profit, First
Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how. Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz. Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business. Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience. Success Quote or Mantra Care more than others. Your Sucess is our success. In this episode with Kasey Anton and Mike Michalowicz, we discuss: How Mike developed the Profit First Money Management System. How the profit first system is about making systems for you, and not the other way around. The human behavior behind why profit first works; Parkinson's Law, Primacy Effect. Howthe key to implementing profit first is to start slowly. How to implement Profit first into your business. The unique aspects of the restaurant industry that need to be considered when implementing profit first.
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754: Nick Bishop Jr. on Creating A Brand Around One Menu Item
10/19/2020
754: Nick Bishop Jr. on Creating A Brand Around One Menu Item
Nick Bishop Jr grew up in a restaurant family and today is the Co-Founder and Co-Owner of Hattie B's Hot Chicken is a family business, founded and operated by father-and-son team Nick Bishop, Sr. and Nick Biship, Jr., and is headquartered in Nashville, TN, where there are three locations. The fast-casual eatery expanded first to Birmingham, AL, in 2016, followed by openings in Memphis, TN, and Atlanta, GA, in 2018. In the late summer of 2018, they opened their most recent location at Block 16 Urban Food Hall at the Cosmopolitan of Las Vegas. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Smile and hustle." In today's episode with Nick Bishop Jr. we will discuss: Creating core values Family businesses Seeing and acknowledging opportunity Retaining employees The history of hot chicken in Nashville Creating a brand around one item FOH Make your staff's lives better and they will make your customers' lives better Tip-sharing Inward growth Existing to make people's lives better How to know when you're ready to scale Modern society NEEDS restaurants for human-to-human contact in a digital age The weird bright side of COVID-19 in the industry Today's sponsor: - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I care to point where I take it home with me What is your biggest weakness? I care to point where I take it home with me, try to keep it separate What's one question you ask or thing you look for during an interview? What gets you going outside of work and restaurants? Share one code of conduct or behavior you teach your team. Smile and hustle What is one uncommon standard of service you teach your staff? Recognize customers and knowledge it, take care of locals and regulars What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Take themselves too seriously Name one service you've hired. - furniture What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - Online Ordering for Restaurants 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 good people Don't continue to do things toast don't fulfill you Be open, be an open book Contact info: Instagram: @ Facebook: @ Twitter er: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Nick Bishop Jr. 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!
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753: Workshop - Carrie Luxem on HR Systems and Recruiting
10/15/2020
753: Workshop - Carrie Luxem on HR Systems and Recruiting
You can find Carrie Luxem at her website or read her book Restaurant Operator's HR Playbook . We are here today to learn about recruiting and onboarding best practices, hiring for cultural fit. Check out my conversation on with Carrie Luxem! to get access to hundreds of experts like Carrie and take part in these workshops. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Leadership is about making an emotional connection with people." In today's workshop with Carrie Luxem we will discuss: Recruiting - How to find talent Cultural fit - hire people who match your culture Onboarding/orientation process for a FULL list of resources mentioned and breakdown of the advice given in today's workshop! Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. Contact info: Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Carrie Luxem for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
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752: Patrick Martin on Do All The Little Things and Don't Keep Secrets
10/12/2020
752: Patrick Martin on Do All The Little Things and Don't Keep Secrets
Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin’s in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina. Pat is a member of the famed , a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Being super particular on the details is what matters in success." In today's episode with Patrick Martin we will discuss: Industry secrets and should you keep them? Mentors and their immense importance in this industry Waiting to open a restaurant based on finances even though you have the skills The IMMENSE importance of LEARNING People who cook often do so beyond the need for sustenance - we want to make people happy The benefits of an open mind To go to culinary school or not to go to culinary school? Dealing with critics Making mistakes and what we learn Partnerships Labor schedules "Game-ifying" business You NEED to learn the business side regardless of your role in the company Promoting within when your team isn't ready-avoid it! Pride in your brand Ask EVERYONE for advice but be particular about the advice you take Growth Invest in YOUR PEOPLE The love of teaching Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "You have to give a crap!" What is your biggest weakness? Over-analyze and go too deep into an issue What's one question you ask or thing you look for during an interview? Training costs money so make sure they want to stay for a longer amount of time What's a current challenge? How are you dealing with it? People Share one code of conduct or behavior you teach your team. Know your job and do your job What is one uncommon standard of service you teach your staff? Chef-driven, fine-dining FOH The customer is not always right but you still need to make them feel like they are right What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT Name one service you've hired. Accounting - Todd Mormon of 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 all the little things Smile and be very very nice with your customer base Treat others better than you treat yourself Contact info: Instagram: personal: @ business: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Patrick Martin 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!
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#BONUS EPISOD--Talking Shop with Evan Hennessey
10/05/2020
#BONUS EPISOD--Talking Shop with Evan Hennessey
One of my goals with Restaurant Unstoppable is to slow down and to connect with guests and listeners on a more detailed, intimate level. I want to LITERALLY connect you with my network. Going forward, I’m going to offer all my guest the opportunity to connect with my audience via zoom the week their episode goes live. The goal is to pull back more layers and to get more granular. Plus, I want to provide my listeners with the opportunity to ask the questions they wish I had. If you want access to all future “Shop Talks” plus, workshops, coffee with eric, and access to other passionate, driven restaurateurs go to www.restaurantunstoppable.com/30daytrial to join the Restaurant Unstoppable Network
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751: Jeremy Julian on 6 Prioritized Systems and Tech To Invest In Your Restaurant
10/01/2020
751: Jeremy Julian on 6 Prioritized Systems and Tech To Invest In Your Restaurant
In today's episode, Jeremy Julian, Host of podcast and COO of joins us to discuss the 5 key systems every restaurant should invest in. Let's face it, there are many options out there to choose from when it comes to outfitting your restaurant,. Which tools and systems are most necessary? Which manufacturers of this technology to we recommend? What are my guest most recommended? These questions and more answered. Check out with Jeremy about credit card security and with Jeremy about 7 ways to prepare for a $15 per hour minimum wage increase. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: “Help others get what they want and ultimately you will get what you want.” The Five (plus a BONUS) systems to adopt in your business are: POS - a truly modern system Kitchen Management Software Inventory Management Systems/Software Labor Management Security systems/cameras BONUS: Data Analytics Tool For a full breakdown of resources mentioned in this episode regarding the above-mentioned programs please join the network . Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. - Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. Contact info: Website: Twitter: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Jeremy Julian 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!
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750: Nick Kokonas on Tock and Knowing Your Customer
09/28/2020
750: Nick Kokonas on Tock and Knowing Your Customer
After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open in 2005. In the years to follow, Nick would go on to co-find , , and Roisters. In addition, Kokonas is the Founder and CEO of , a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world. Check out the first time Nick Kokonas joined RU on . Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Just show up!" In today's episode with Nick Kokonas we will discuss: You should know your customer Deciding when to scale Writing a cocktail book Connecting with your guest digitally before they arrive Letting you team weigh in on creative decisions/branding/marketing Collecting emails Are regulars your most valuable customers? What do the numbers say? Partnering with a hotel Opening and closing a restaurant in 3 years Enforcing culture; is it possible? The intricacies of Tock and Contactless payment /paying with your phone Today's sponsor: - Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Contact info: Email: nick@tockhq.com Instagram: @ Twitter: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Nick Kokonas 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!
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749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen
09/24/2020
749: Zaid Ayoub on Converting Commissary into Direct-To-Consumer Kitchen
Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept . A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ Mediterranean location in Menlo Park in 2012. Today we're here to learn about how Zaid took his commissary, and converted it to a Direct-t0-Market operation, delivering meals straight from the menu, family-style meals, and grocery items. We get into why he took this approach, the technology he's leveraging, models he's implementing, and much more. Check out - my first episode Zaid Ayoub! Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Never test the depth of the water with both feet." Lots of resources mentioned today! Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. - Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. Contact info: Email: zaid@sajjstreeteats.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Zaid Ayoub for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
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748: Evan Hennessey on Finding Comfort in Vulnerability
09/21/2020
748: Evan Hennessey on Finding Comfort in Vulnerability
Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef’s in the country including: Chef Charlie Palmer at New York City’sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at , Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at . Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and , as well as Chef de Partie of , all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network’s nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England. Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be humble but be brave and always look forward." In today's episode with Evan Hennessey we will discuss: Humility Culinary school Fulfilling personal responsibilities while pursuing a career Literally building a restaurant Anarchism in business Learning from the greatest in your region The business side of restaurants Partnerships Partnerships with family Catering Word-of-mouth marketing Tasting menu, reservation-only dining The numbers of opening 3 days-a -week with only 9 seats Fine dining through COVID-19 Today's sponsor: - Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Openness What is your biggest weakness? Openness What's one question you ask or thing you look for during an interview? What is your favorite restaurant and why? What's a current challenge? How are you dealing with it? Maintaing the balance of positive work, finance, and family. Share one code of conduct or behavior you teach your team. Failure is fine, I'd rather you ask me questions instead of making mistakes. What is one uncommon standard of service you teach your staff? Connect with the guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT Name one service you've hired. in Cantebury, NH What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Facebook and Instagram If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to be brave I want my legacy to be a crater with houses built around it instead of a path with footprints Pay it forward Contact info: Instagram: @ Email: evan@stages.dining Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Evan Hennessey 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!
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747: Workshop-Anarchism is Business with Ari Weinzweig
09/17/2020
747: Workshop-Anarchism is Business with Ari Weinzweig
Like most success stories, Ari Weinzweig's started over a casual conversation and a beer, with his now partner Paul Saginaw, about their dream business. In 1982, those casual conversations began to manifest into what was then Zingerman's Delicatessen. Today, Zingerman's is much more than a deli; it is a community of businesses, which consist of the following services: catering, event planning, bakery, baking classes, creamery, mail ordering, ZingTrain, restaurant, coffee-house, and candy manufacturer. These business combined, do over 35,000,000 in annual sales. Check out Zingtrain . Check out the Zingerman's Community of Businesses . Get Ari's Secret #43.5: Check out as mentioned in today's workshop! Check out with Ari Weinzweig. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Anarchism is the freest possible expression of all the latent powers of the individual." Everyone in an organization can feel that what they do, no matter how menial, can feel like artistic expression. Four main points to kick off today's discussion: The point of the organization is to make the lives of the people who are working there better. The more you involve the people that you work with in helping run the business, the better it will be. No one likes to follow directions without purpose or a point to what they’re doing. Everybody that you work with and everybody that you know, even the ones that make you crazy, actually have a lot of wisdom that could help us run the business and the community better. When you treat people like interchangeable machine parts they don’t like it; nobody likes it. People want to be honored for who they are. Today's sponsor: - Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium’s texting platform, you’ll be able to send review invites, request remote payments, and power curbside pickup; all through text. - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Contact info: Email: ari@zinggermans.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Ari Weinzweig 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!
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746: Matt Jennings on Homegrown Vision
09/07/2020
746: Matt Jennings on Homegrown Vision
Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at , and works on executing his vision for . Check out Matt's book Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Head down, full heart" In today's episode with Matt Jennings we will discuss: Culinary school New England Culinary Institute The D.I.S.K. method Starting small Buying/operating a cheese shop as a starting point Budgeting Buying a business with established roots A partnership is a marriage Farmers markets Visioning - write it down Knowing when to say "No" Regrets Self-care Public Relations - do you need it? Chasing accolades Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of urgency What is your biggest weakness? Over-thinking What's one question you ask or thing you look for during an interview? The fire in their eyes What's a current challenge? How are you dealing with it? Shifting a culture to a new philosophy on food Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Listen Name one service you've hired. PR What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - data-driven foodservice software If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be good to other people Believe in your own ability Love hard Contact info: Instagram: @ Twitter: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Matthew Jennings 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!
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745: Workshop- Knowing with It's Time to Scale with Chris Schultz
09/03/2020
745: Workshop- Knowing with It's Time to Scale with Chris Schultz
Chris Schultz spent 15 years with the Starbucks management and leadership team before joining , aka the MOD Squad in 2009. Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Be authentic. When You Know You're Ready To Scale: Business Can you show a conservative growth period over the period: Month over Month: quarter over quarter Don't be fooled by being on Main and Main Location is a factor. Your brand must be great to help manage cannibalization People Do they understand the Mission? Who are your culture carriers that can help lead and build the stores Pick front line people with whom you'd share a foxhole. have Confidence in leadership Embrace growth and opportunity without fear Culture Must have a solid culture to grow and employees want to grow-- "Growth mentality" Failure is not an option -- not just words on a wall, but a feeling you have "Growing big while staying small" Infrastructure A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale? When to hire in for growth VS "stretch" for growth to make it work Failure can occur because of too much overhead or by burning out good employees. Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them. CEO's must be able to sacrifice their own opinions and play the role of the visionary. Having leadership you trust to make decisions based on your vision. Why Growth? Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it. Bringing the brand and experience to a larger consumer base. Growth is not necessarily an indicator of success Incremental growth One to two is hard Two to five is harder and the hardest Five to 10 is impossible After 10 it gets easier "Selling" Your Brand It's okay to strategically utilize for growth Why franchising works Brand based companies are different licensing and Licensees Company Operated. Are you Ready as a Leader? Contact info: Chris@voodoodoughnut.com 425-372-6556 Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Chris Schultz 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!
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#BONUS EPISODE-- Talking Shop with Jamie Bissonnette
09/01/2020
#BONUS EPISODE-- Talking Shop with Jamie Bissonnette
BONUS Episode!!! we're connecting with our most recent guest, Jamie Bissonnette, to reflect on his episode, pull back a few extra layers, and ask the questions you wish I did. These recordings are happening weekly at . Join the network and be a part of the she transformation.
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744: Jamie Bissonnette on How to Network Like a Boss
08/29/2020
744: Jamie Bissonnette on How to Network Like a Boss
Collinsville, CT native, Jamie Bissonnette is a graduate of the . After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open . Two years later Jamie was recruited by Ken Oringer to open KO Prime. Oringer and Bissonnette partnered to develop Boston favorites , Coppa, and . Check out the first time Jamie joined RU back on ! Visit to help save local restaurants. Tell congress to NOW! Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "PMA - Positive Mental Attitude." In today's episode with Jamie Bissonnette we will discuss: Importance of traveling for a chef Importance of networking-beyond social media Recognizing you're in a rut and getting yourself out Pushing your staff to the right limit Advice for staging Just because you're a great chef doesn't mean you're a good manager Anger in the kitchen Partnerships Patients Self-awareness Compassion When your drive overtakes common sense COVID-19 Today's sponsor: Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Curiosity 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? Give our staff a sense of purpose during COVID Share one code of conduct or behavior you teach your team. Be sincere What is one uncommon standard of service you teach your staff? Attention to detail with allergy protocols What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Check in with their staff Name one service you've hired. What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - Unlock Your Restaurant's Potention 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? Wear a mask Wash your hands Be fucking nice to each other Contact info: Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Jamie Bissonnette 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!
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743: Rudy Miick on Core Values as Decision-Making Tools
08/27/2020
743: Rudy Miick on Core Values as Decision-Making Tools
Repeat guest and friend, Rudy Miick, is joining us to discuss Core Values. Rudy is the founder of , where his clients run 3-5x the industry average. While others have been writing books about the ability to shift business culture, he's been doing this work successfully in real-time… defining, refining, and implementing what has, in recent years, been called Conscious Capitalism, Conscious Leadership, and Trust and Track management techniques. Thirty years and more than 1,600 successful projects later, Rudy's work still builds on purpose and is guided by clearly defined values that inform every choice and action. In this workshop, Rudy teaches us how to create our own values that will help you inform every choice and action in your business! Objectives Help you understand what core values are. How to go about find YOUR core values. How to put your core values to work, and aid you in the decision making process. Key Takeaways Values EXIST! The more you can clearly define your brand (aka values) the more you an effectively your decision making will be. We find our real values under chaos and stress. You can talk about your values until your blue in the face, but when the going gets tuff... the real you will shine through. Make fiscal health one of your core values. It's your responsibility as a business to be fiscally healthy. Typically, big decision making is based on opinions, the loudest voice, gender, or the largest stakeholders- we pretend its about values. The big decision flow should look like this: Issue>Core Values>Solution How to come up with your values: Pull key stakeholders and A+ team members together. The more diverse the better. Wherever the brand touches- Have a value Narrow your core values list down to about 6-9 Structuring your Core Value Statements Use "I" statements --"I treat people with dignity and respect." Write in the present tense. Remove the "filler words" Make the value the verb. Rudy's "Secret Sauce" Start with a personal passion. Then ask, "What are the values that guide these personal passions?" Have all your stakeholders and participants involved in developing core values go through this exercise. Bring the collective core values together. Look for trends. Align them. Think of your core values a filter that all big decisions have to pass through. Values apply to everyone. Use the values to coach to the positive. You and your team ARE THE BRAND. That's that! I hope you found value in this workshop. Have an idea for a workshop topic? Shoot me a direct message and let me know!
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742: Keith Sarasin on The Power of Vulnerability
08/24/2020
742: Keith Sarasin on The Power of Vulnerability
At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding . concept came about from Keith’s time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers. Since 2012, has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms. In addition to his time in the kitchen, Keith is the author of two books, and co-author of the 2019 release, . He's also got a Third book in the works. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You did what you knew how to do, and when you knew better, you did better." -Maya Angelou In today's episode with Keith Sarasin we will discuss: Open-mindedness Psychology of hospitality Belief systems/breaking habits Vulnerability What is success? What can we do to maintain good staff? What is a "farmers dinner?" Email list generation Various insurance needs for popups/events Opening your first restaurant with a partner to then leave the operation Opening stress Multiple channels of revenue
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740: Anthony Cruz & Gene Colley on The Pursuit of Perfection
08/17/2020
740: Anthony Cruz & Gene Colley on The Pursuit of Perfection
Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Service to others is the rent we pay for our room on earth." -Muhammad Ali In today's episode with Anthony Cruz and Teen Colley we will discuss: Mentors Chefs making mentees cry Demanding respect as a leader What Susan Spicer taught Anthony in the kitchen Working on the line with no tickets, just call backs Work ethic Alcoholism in the restaurant industry Testing a concept at festivals Word of mouth Let your people lean into their strengths Giving away food to even organizers Willingness to be vulnerable and ask questions/seek guidance Painting yourself into a corner through branding Social media best practices Cross-promotions with companies you like and respect Giveaways, are they worth it? COVID-19's effect on festivals and food trucks Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Gene: Remain calm during a stressful service Anthony: Passion What is your biggest weakness? High standards, no one cares as much as the owners What's one question you ask or thing you look for during an interview? Are you willing to go through this with us? Watch them work and see if they will work well within the company What's a current challenge? How are you dealing with it? Anthony: Finding the right mentors for uncharted waters e.i. franchising/brick and mortars Gene: Work-life balance Share one code of conduct or behavior you teach your team. Meticulous pursuit of perfection and a constant sense of urgency What is one uncommon standard of service you teach your staff? Giveaways/treat each customer as a friend What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Restaurants' inability to adapt (especially during COVID-19) BOH/FOH employees are not compensated for what they're worth in this industry Name one service you've hired. - merch What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Instagram @ - POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Always be kind to others Don't be greedy Help others Contact info: Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Anthony Cruz and Gene Cally 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!
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739: Isaac Toups on Taste Your Food and Work Clean
08/13/2020
739: Isaac Toups on Taste Your Food and Work Clean
Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by . Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Too dumb to be scared." In today's episode with Isaac Toups we will discuss: The true meaning of "Cajun" There's an insane amount to learn as a chef, even 20 years in Organization Take a fault and turn it into a superpower Consistency How to "taste your food" "Work clean" Seniority advancements are a mistake Have a good report with everyone in your circle Be as straight-forward as possible with your staff Being a manager in a kitchen for 20 years gives you a degree in psychology Everyone knows that dick at work; don't be that dick at work Staging/traveling Marketing yourself Being a chef with a talent agency Celebrity chefs Recipe books The reality of "living the dream" Location, location, location Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Drive What is your biggest weakness? Ego, a little is good but too much is bad news What's one question you ask or thing you look for during an interview? Team player What's a current challenge? How are you dealing with it? Staying calm, learn when to walk away from a situation and/or let someone else take it over Share one code of conduct or behavior you teach your team. Do to others what you would like done to you What is one uncommon standard of service you teach your staff? The customer is not always right What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Don't ask their employees or their best customers what they could be doing better What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Instagram: @ If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be there for your children Do your work 100% or don't do it at all Find someone to love and love them more Contact info: Facebook: @ Instagram: @ | @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Isaac Toups 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!
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738: Trey Smith on Building an Unsinkable Restaurant
08/10/2020
738: Trey Smith on Building an Unsinkable Restaurant
was created by , Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and was born. Check out episode as mentioned in today's episode. Check out episode as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain. In today's episode with Trey Smith we will discuss: Attention to detail Mentors From law school to culinary school The competitive side of cooking Learning how to ask for help Trusting your team to execute your vision Living and learning in Germany In German restaurants you serve what you kill the night before You're only as good as your team CPA's and accounting Leadership and how to manager people Be respectful always in your restaurant Projections and checklists Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Perfectionist What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? What is your long-term goal What's a current challenge? How are you dealing with it? Planning anything during COVID-19 Share one code of conduct or behavior you teach your team. Communication What is one uncommon standard of service you teach your staff? Professional actions within a casual environment What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT Name one service you've hired. Lawyer What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? DineX POS system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? If you have a dream, take the leap Enjoy what success you have Work your butt off until it's time to stop Contact info: Instagram: @ website: Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Trey Smith for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
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737: Jennifer Weishaupt on Engineering Ideal Operations
08/06/2020
737: Jennifer Weishaupt on Engineering Ideal Operations
Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine. In addition, Jennifer has served on the Board of Directors of . The Ruby Slipper has been named one of Forbes Magazine’s Inner City 100 for three years. It was also named a Breakout Brand by Nation’s Restaurant News in 2017. Check out as mentioned in today's episode! Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you focus on your people and put your people first, they'll put your gusts first, and ultimately you're going to be successful." In today's episode with Jennifer Weishaupt we will discuss: Autonomy Building a restaurant in response to Hurricane Katrina Going from engineer to restauranteur What can you learn from 2 years at McDonald's? The answer: A LOT! Multiple channels of revenue Opening a successful restaurant with a full-time job Sharing your numbers with your team Importance of team meetings An efficient staff meeting Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? World-class sleeper What is your biggest weakness? Opinionated What's one question you ask or thing you look for during an interview? Adaptability, great attitude What's a current challenge? How are you dealing with it? Hiring great people Share one code of conduct or behavior you teach your team. Gracious What is one uncommon standard of service you teach your staff? A little something extra What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Talk to their staff and know what it's like on the front line Name one service you've hired. - cleaning auditor What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? - reservation system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? It's always and only about the people The early bird DOES catch the worm Keep the balance Contact info: Instagram: @ | @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Jennifer Weishaupt 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!
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736: Josh Kopal on Always Grateful, Never Satisfied
08/03/2020
736: Josh Kopal on Always Grateful, Never Satisfied
Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website . To learn more about carbon-neutral operations visit . Check out Josh's podcast - Check out as recommended by Josh in this episode. Check out as recommended by Josh in this episode. Check out as recommended by Josh in this episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Success is a mindset, not a feeling." In today's episode with Josh Kopek we will discuss: Gratitude Don't be satisfied; be grateful Nightclub hospitality Understanding your failures AND your success Fear in the industry, fear to fail Gender inequities in the restaurant industry Creating a side-hustle to leverage the cost to open your business Passive income - can you leverage it? Invest in people, not businesses Outward vs. inward growth Authentic desperation in trying to make people happy Every restaurant you buy is giving you a new job Southern food on the west coast Damage control in your restaurant when it's needed What is equity worth vs. cash flow? Strategic quitting: if something isn't working, STOP! Ego and vulnerability Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My vulnerability What is your biggest weakness? My ego What's one question you ask or thing you look for during an interview? "How do you feel about people?" What's a current challenge? How are you dealing with it? COVID-19, "how can I be more of-service?" Share one code of conduct or behavior you teach your team. Attention to detail What is one uncommon standard of service you teach your staff? Everybody leaves happy What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't do well enough or do often enough? Quit Name one service you've hired. Social media manager What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - virtual reservation 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? Focus on your family, they should be your only priority Treat others how you want to be treated Honesty is the best policy Contact info: Instagram: @ Josh's podcast - Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Josh Kopel for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
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735: Nina Compton on Positive Vibes All Around
07/30/2020
735: Nina Compton on Positive Vibes All Around
Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant . Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, was followed by . Go to as mentioned in today's episode to support restaurants. Go to to sign the petition to get insurance companies to pay their business interruption insurance claims. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Positive vibes all around." In today's episode with Nina Compton we will discuss: The feeling of hitting a ceiling Being committed to your journey before taking the first step Receiving industry accolades while operating in the red Food cost management Competing on top chef Having so many things on your table and no time to look at them Making sure you sign the right deal Always get a lawyer on your side for establishing business deals Restauranteurs overspend before opening and open in the red The differences in hotel restaurant deals; which is best for you? The effects of AirBnB on your restaurant's neighborhood and your business The effects of COVID on NOLA specifically Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? Open-mindedness What's a current challenge? How are you dealing with it? The future Share one code of conduct or behavior you teach your team. Be kind and empathetic What is one uncommon standard of service you teach your staff? Recognition of your guest. SEE them What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? The focus on diversity in restaurants Name one service you've hired. Accounting - What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - HR 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? Use salt Have fun when you're cooking and eating Share with people you love Contact info: Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Nina Compton 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!
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734: Drew Delaughter on Operating Without Fear or Greed
07/27/2020
734: Drew Delaughter on Operating Without Fear or Greed
was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "We wouldn't do anything out of fear or greed." In today's episode with Drew Delaughter we will discuss: Being a jack of all trades in the restaurant Mentors Learning professionalism What is professionalism? Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path Humility Working with brand new owners who are learning as they go Bridging the gap between BOH and FOH Delegation and how to balance setting a good example and handing out tasks Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humility What is your biggest weakness? "I don't know." What's one question you ask or thing you look for during an interview? Team work, self-motivation What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Be humble What is one uncommon standard of service you teach your staff? Recognizing an opportunity for hospitality What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Mentorship mentality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be humble Show up to something that you want to show up to Switch to Resy Contact info: Instagram: @ website: Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Drew Delaughter 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!
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733: Ariane Daguin on Humane and Sustainable Farming
07/23/2020
733: Ariane Daguin on Humane and Sustainable Farming
Ariane Daguin is the founder, owner and CEO of , the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D’Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer health. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Life is short. You might as well do the right thing." "All for one and one for all." In today's episode with arcane Daguin we will discuss: The importance of doing the right thing How COVID affects restaurant vendors The value of education and not cutting corners The silver-lining of COVID on our values Why don't we demand to know where our food comes from in restaurants? Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Contact info: Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Ariane Daguin 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!
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732: Michael Gulotta on Employees-First Culture
07/20/2020
732: Michael Gulotta on Employees-First Culture
Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened , where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened to rave reviews and accolades. Today, Michael has scaled the operation to include and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Please and thank you restaurants." In today's episode with Michael Gulotta we will discuss: Respect and disrespect The importance of saying please and thank you even when the situation is stressful Knowing you wanted to be a chef at 8 years old There are too many restaurants Restaurants with awards on the walls and unable to pay the bills People expect high quality for less money - it isn't sustainable for the provider Cooking in Italy and Germany The right way to scale Employees-first culture Investors/partners Getting your staff to take ownership Building a great team - it takes time The unique challenges of NOLA restaurants Crippling stress and learning how to deal with it Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Bull-headedness What is your biggest weakness? Bull-headedness What's one question you ask or thing you look for during an interview? The ability to hold a conversation. "I need to talk to my staff." What's a current challenge? How are you dealing with it? "Figure out what I still have and maintain it moving forward." Share one code of conduct or behavior you teach your team. Please and thank you What is one uncommon standard of service you teach your staff? Always put bullets in our staffs' guns, always have their back, especially if they've been with us for a long time. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Bigger is not better What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take the time to stop and look at your business and see how everyone within is operating Make time for yourself Be ok with the fact that to provide fully for your staff you will need to make sacrifices Contact info: Mopho Instagram: @ Personal Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Michael Gulotta 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!
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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services
07/16/2020
731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services
Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond. Today we're here to discuss COVID-19 best practices. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Providing public health for the community In today's episode with Dr. Kara Farley we will discuss: How to Keep employees and guests safe. What's the Restaurant Owner's Liability? Record-keeping Screening Creating Safe Environment Cleaning Don't need to legally report to the public within 6 feet for 15 minutes Aside from liability, what is the restaurant owners ethical responsibility? What can we do for our employees to make them feel and actually be safer? Whats the process? Screening before the come to work- do you feel sick Temperature check Creating a culture of a common away What's the process look like? Hand washing Why is taking temperature not necessarily the best practice? What if our employees do not want to participate. What happens when one of your employees tests positive. What happens if a guest test positive? What's the latest on what we KNOW about COVID19 What's the best PPE out there, and where can we get it? What's the perfect-case scenario? Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Contact info: Email: drfarley@blueoceanhealthservices.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Dr. Kara Farley 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!
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731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services
07/16/2020
731: Dr. Kara Farley on COVID-19 and Blue Ocean Health Services
Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started , which aims to give your business the tools for success during the COVID-19 pandemic and beyond. Today we're here to discuss COVID-19 best practices. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Providing public health for the community In today's episode with Dr. Kara Farley we will discuss: How to Keep employees and guests safe. What's the Restaurant Owner's Liability? Record-keeping Screening Creating Safe Environment Cleaning Don't need to legally report to the public within 6 feet for 15 minutes Aside from liability, what is the restaurant owners ethical responsibility? What can we do for our employees to make them feel and actually be safer? Whats the process? Screening before the come to work- do you feel sick Temperature check Creating a culture of a common away What's the process look like? Hand washing Why is taking temperature not necessarily the best practice? What if our employees do not want to participate. What happens when one of your employees tests positive. What happens if a guest test positive? What's the latest on what we KNOW about COVID19 What's the best PPE out there, and where can we get it? What's the perfect-case scenario? Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Contact info: Email: drfarley@blueoceanhealthservices.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Dr. Kara Farley 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!
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730: Dennis Bagneris Giving People the Space to Grow
07/13/2020
730: Dennis Bagneris Giving People the Space to Grow
In 2008, Janet Davas founded . Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to develop self-sustainability, through an intensive 1-year life skills curriculum and employability skills training program, set in a culinary environment. Check out as mentioned in today's episode! Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "It takes a village." In today's episode with Dennis Bagneris we will discuss: Humans are naturally tribal; we seek the guidance of a group Community The importance of a strong family foundation The banking world/understanding finances Racism and activism Existing to serve the people you employ Applying non-profit operations and culture to a for-profit business You have to know WHAT you're hiring for What can you learn from your employees? Answer: a lot Racism/sexism/ego in our industry Break the mold; if you didn't like how you were trained then don't train your staff that way The realization of how few people of color are CEO's Before you fire someone find out the real reason behind their faults, it may be out of their control and there may be things you can do to help them Advice for creating a non-profit organization Cooking provides and can be a super power Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Self-reflection What is your biggest weakness? Delegation What's one question you ask or thing you look for during an interview? What do they care most about? What's a current challenge? How are you dealing with it? Self-care Share one code of conduct or behavior you teach your team. We want people to leave this place having had a good experience in everything including and beyond the food What is one uncommon standard of service you teach your staff? Interdependence - you can't do it all by yourself What's one thing you feel restaurateurs don't know well enough or do often enough? Investing their time instead of their money What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - CRM on demand 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 your gut - don't ignore it I don't believe anyone is inherently evil - people can be approached correctly and minds can change You have to find something you love in this world to exist in it Contact info: Facebook: @ Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Dennis Bagneris 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!
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729: Page Pressley on Clarity of Vision
07/09/2020
729: Page Pressley on Clarity of Vision
Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for . He returned to the line at in Mexico City until 2015, when he moved back to Austin to head up the opening team at as chef de cuisine and partner. Today Pressley serves as Founder & Chef at ; a seasonally driven experiential at home dining concept. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Clear eyes, full hearts, can't lose." In today's episode with Page Pressley we will discuss: Working for free - the benefits Breaking bad habits in the kitchen NOT cooking with recipes If you want something you have to go get it Managing precision and volume Incentive Substance abuse in the industry Emotional intelligence How to teach culture Achieving balance The significance of networking in the industry Opening 5 restaurants in 18 months Opening vs. Operating an existing restaurant Becoming investable Dinner clubs! Today's sponsor: - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Clarity What is your biggest weakness? Balance What's one question you ask or thing you look for during an interview? What do you do outside work? What's a current challenge? How are you dealing with it? Time management Share one code of conduct or behavior you teach your team. Approach everything with love What is one uncommon standard of service you teach your staff? Approach everything with love What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT What's one thing you feel restaurateurs don't know well enough or do often enough? Ask what they can do for the people who are serving them Name one service you've hired. Web design - What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? A general better understanding of how internet connections work 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 show up for the people who show up for you Clear eyes, full hearts, can't lose No amount of work or professional success is worth significant personal sacrifice Contact info: Check out the hosted by Page. info@foxtailsupper.com Social handles: Twitter: @ Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Page Pressley 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!
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