Restaurant Unstoppable with Eric Cacciatore

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

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

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

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

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

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

826: Zane and Brandon Hunt and Andrew Smith - Private Equity Acquisition Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Check out as mentioned in today's episode. Check out about Know When to Scale as mentioned today. Check out as mentioned in today's episode Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) In today's episode with The Hunt Bros. and Andrew Smith we will discuss: HR Risk mitigation Acquiring private equity Is private equity for you? Today's sponsor: One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to The Hunt Bros. and Andrew Smith for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/20412431

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

817: Emily Williams Knight CEO of Texas Restaurant Association 08/05/2021

817: Emily Williams Knight CEO of Texas Restaurant Association With excitement allow me to introduce today's guest, CEO of the , Emily Williams Knight. With excitement allow me to introduce today's guest, CEO of the , Emily Williams Knight. Knight has more than 20 years of experience and success in national and global leadership positions and is the current President and CEO of the Texas Restaurant Association. Previously, she was the Managing Director of Higher Education North America at Study Group, a leading provider of international education. Her career includes senior leadership roles at Laureate Education and serving as President of Kendall College, a leader in hospitality and culinary arts education. During her time as Kendall’s president, Knight expanded access to culinary education throughout the Midwest, Latin America, and the Middle East. Check out as mentioned in today's episode! Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "When you pass someone, make sure you smile because it might be the only smile they see that day." In today's episode with Emily Williams Knight we will discuss: Restaurant associations in general The role of restaurant associations How to re-haul your restaurant association FOR THE BETTER How the TRA lead its members through COVID Supply chain challenges Career paths/professional development within the industry Virtual brands and ghost kitchens Models for the future of the industry Digital franchising Third-party delivery and how we make it work for the restaurants Membership models? Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: 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 Emily Williams Knight for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/20033618

816: Ellis Winstanley President of El Arroyo 08/02/2021

816: Ellis Winstanley President of El Arroyo With excitement allow me to introduce to you today's guest, President of , Ellis Winstanley. Check out about restaurant insurance as mentioned in today's episode. Check out as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Let's give it hell." In today's episode with Ellis Winstanley we will discuss: Employee-guided culture Being someone's exit strategy Labor management Costing Reverse engineering a labor plan Menu engineering Business interruption insurance! GET IT! Dealing with employees who steal Flipping restaurants Operating a sign in front of you restaurant Brand awareness Merch best practices Delivering margaritas Building in-house software for your restaurant Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get - the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Intensity of interest What is your biggest weakness? Over-commiting, helping people who maybe should be trying to help themselves What's one question you ask or thing you look for during an interview? Are you a contributor? What's a current challenge? How are you dealing with it? Scaling the team Share one code of conduct or behavior you teach your team. Empathetic, emotional intelligence 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? Financial literacy, better planing Name one service you've hired. Bevinco liquor inventory app from 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? Invest in your team Invest in your family Find a way to set up your life so that you're smiling Contact info: EMAIL: [email protected] [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Ellis Winstanley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19989593

815: Chris Viaud Owner and Executive Chef of Greenleaf and Culture 07/26/2021

815: Chris Viaud Owner and Executive Chef of Greenleaf and Culture Chef Chris Viaud is owner and executive chef of and sister restaurant, , both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day. Check out episode as mentioned in today's episode. Check out as recommended by Chris in today's episode. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Live life, eat , work, and play like there's no tomorrow." In today's episode with Chris Viaud we will discuss: Race perceptions in modern America Mentors at Johnson & Whales Culinary school advice The importance of culture and how to efficiently implement it Popups Becoming a master of time management Learning from the corporate food world Lessons learned from opening a restaurant for the first time What a trip to Europe taught Chris about food relations A chaotic, highly anticipated opening Budgeting an opening Partnerships with friends Breaking up a partnership The importance of lawyers in business creation Leaning on tech when you need it Today's sponsor: : Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Personable What is your biggest weakness? Getting in my own head What's one question you ask or thing you look for during an interview? What do you like to do on your off-time? Want to relate to a future employee What's a current challenge? How are you dealing with it? Structure and scheduling for myself Share one code of conduct or behavior you teach your team. Treat others the way you would like to be treated What is one uncommon standard of service you teach your staff? Our guests are part of our family so we try to relate to them on a personal level 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? Relate to your staff Name one service you've hired. for marketing What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Google Drive plugins If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family comes before everything Treat others with love and respect Live, love, and share your culture Contact info: Email: [email protected] Social Media: @ 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 Viaud for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19918862

814: Zack Oates Founder and CEO of Ovation 07/22/2021

814: Zack Oates Founder and CEO of Ovation With Excitement Allow me to introduce to you today's guest, Founder and CEO of , Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world’s biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication. Check out Zack's previous episode ! Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Choose to live an extraordinary life for an ordinary one will always waiting." In today's episode with Zack Oates we will discuss: Growing up in the hospitality industry Mormonism Why Zack created Ovation What Ovation can provide to your business Today's sponsor: : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. : Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Zack Oates for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19889846

813: Aimee Olexy Founder of Talula's Table, Talula's Garden, The Love 07/19/2021

813: Aimee Olexy Founder of Talula's Table, Talula's Garden, The Love Owner and founder of , and Co-owner and founder of , , , Aimee Olexy. One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of , a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it “The Toughest Table in America.” Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia’s most notable restaurants: , and Check out as mentioned in today's episode. Check out Google Chrome's as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "My body is not a temple." The restaurant industry is hard. Embrace it. In today's episode with Aimee Olexy we will discuss: Learning EVERY station An interest in small, independant businesses Risk taking in the industry; it's a good thing Learning from corporate hotels Don't serve experiments, serve refined dishes/experiences Hard lessons from opening your first restaurant Selling a business and a concept Documenting and tracking Partnerships Today's sponsor: : Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Super energized, never tired What is your biggest weakness? Slow to make change What's one question you ask or thing you look for during an interview? Do you go the extra mile? What's a current challenge? How are you dealing with it? Commuting, parking, urban issues Share one code of conduct or behavior you teach your team. Smile, be positive What is one uncommon standard of service you teach your staff? If a guest looks unhappy, we approach them and stay ahead of their needs 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. Publicist - Nicole Cashman - What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? - drink machines/blenders If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Be generous Be curious Who should be my next Guest Mentor? Steven Starr 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 Aimee Olexy for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19847522

812: Brandon Knoepfle Owner/Operator of Acorn Grill Restaurant 07/12/2021

812: Brandon Knoepfle Owner/Operator of Acorn Grill Restaurant With excitement allow me to intro owner-operator Brandon Knoepfle. Check out as mentioned in today's episode. Brandon recommends - hiring software for restaurants! Brandon also recommends - Restaurant Unstoppable hosted an Ovation workshop in the restaurant Unstoppable Network and you can check that out . Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Patience and persistence makes for an unbeatable combination for success." In today's episode with Brandon Knoepfle we will discuss: Growing up in restaurants Working at Applebee's and finding mentors there Going to prison Living with addiction The power of writing/journaling Bootstrapping and building out a gutted restaurant Learning how to build a restaurant through audio books Branding and marketing Learning marketing through app development Creating a name for your restaurant and your concept Consumer-first marketing approach The hiring process Creating checklists Using profit first Partnerships Today's sponsor: is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. : Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic What is your biggest weakness? The negative side of my personality What's one question you ask or thing you look for during an interview? A genuine smile What's a current challenge? How are you dealing with it? My lack of skills. Always learning and absorbing Share one code of conduct or behavior you teach your team. Run a tight ship. What you do outside work is your business, but at the restaurant, you're here to work What is one uncommon standard of service you teach your staff? Find a way to deeply connect with your staff and customers 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? Putting themselves first. Letting their family go by the wayside Name one service you've hired. for social media marketing What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't stop trying Be willing to say yes Be mindful Contact info: Instagram: @ Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Brandon Knoepfle for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19767494

811: Matt Plapp Leveraging Your Marketing To Build A Database Of Customers 07/08/2021

811: Matt Plapp Leveraging Your Marketing To Build A Database Of Customers Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "" & "" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The hardest part of writing your own story is knowing you are worth the ink." Today's sponsor: is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. : Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - Contact info: Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19739054

810: Amy Mills Owner of 17th Street BBQ, The Warehouse, and OnCue Consulting 07/05/2021

810: Amy Mills Owner of 17th Street BBQ, The Warehouse, and OnCue Consulting With Excitement allow me to introduce to you today's guest, Owner of two locations, , and Co-author of and , Amy Mills. Barbecue heiress Amy Mills, daughter of barbecue legend Mike Mills, is considered the industry’s go-to girl for all things barbecue. She is the James Beard Award-nominated author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. Amy divides her time between Boston, Southern Illinois and barbecue destinations across the country. She always wanted to be a glamorous heiress. Little did she dream her fortune would lie in barbecue. Check out as mentioned in today's episode! Check out and as mentioned in today's episode. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Generosity is a recipe for success." In today's episode with Amy Mills we will discuss: BBQ in Missouri BBQ competitions Food competitions in your town will boost the entire community's economy Good marketing Hiring best practice Advice on writing and publishing a book Retail and merchandise Multiple channels of revenue Visual branding Today's sponsor: is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. : Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Cheerfully flexible What is your biggest weakness? Holding grudges What's one question you ask or thing you look for during an interview? The servant heart; the giver, not the taker.. How will you recover when dealing with a difficult guest What's a current challenge? How are you dealing with it? Recovering from the pandemic, findingnstaif and keeping team members happy through staff shortages Share one code of conduct or behavior you teach your team. All for the team What is one uncommon standard of service you teach your staff? The greeting and the goodbye. Make people feel seen and thanked. 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? Pay attention to food cost Name one service you've hired. - Communication and Branding - Graphic Design and Food Styling in Carbondale, Illinois - Graphic Design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? BBQ is a culture not a concept Shine a light on your region Create a legacy and loyalty in a community Contact info: Instagram: Email: [email protected] 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 Amy Mills for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19703150

809: Amy Morton Owner/Operator of Found Kitchen And Social House 06/28/2021

809: Amy Morton Owner/Operator of Found Kitchen And Social House With Excitement allow me to introduce to you today's guest, Owner/Operator of , , PATTY2, and , Amy Morton. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Give the guest what they want." "Always say yes." "Think outside the box." "Do what is right." In today's episode with Amy Morton we will discuss: 4th (or 5th) generation restaurateur The Playboy organization The margins Tipping causes an unfair distribution of earnings Paying more to cooking staff is essential Tracking and watching the numbers is how you stay open Payroll is our biggest and most controllable number Reverse engineering your numbers Have a SINGULAR vision Industry rebellion Creativity without pressure The value of a dollar Integrating your identity into your work Restaurateurs spend too much money on the build-out Opening mistakes Finding a chef The host position Advice on partnerships Communications, intentionality, and ego 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 empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My personality What is your biggest weakness? Feeling a need for others to buy in What's one question you ask or thing you look for during an interview? What's your dream position? What's a current challenge? How are you dealing with it? Making sure the restaurants make moneyBe hands-on and efficient. Share one code of conduct or behavior you teach your team. Genuine What is one uncommon standard of service you teach your staff? Give back 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? Make people feel at home Name one service you've hired. Chris Hesterberg - What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love Be honest Love eachother Contact info: Email: [email protected] Instagram: personal: Found Kitchen: The Barn Steakhouse: Stolp Island Social: 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 Amy Morton for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19620449

808: Tony Smith Founder and CEO of Restaurant365 06/24/2021

808: Tony Smith Founder and CEO of Restaurant365 With excitement allow me to introduce to you today's guest, Founder and CEO of , Tony Smith. Tony Smith is Chief Executive Officer and a Co-founder of . Tony’s career has centered on using software to solve business issues across various industries. Prior to starting Restaurant365 he was Director of Services at Dynamic Methods, a software consulting company focused primarily on designing and implementing accounting and operations software solutions. From the beginning at Restaurant365 he spent the majority of his time designing and creating an innovative product that would move the restaurant industry forward. Today he primarily focuses on company vision, culture, growth and long-term strategy. He earned his bachelor’s degree in business management and information systems, magna cum laude, from Brigham Young University. Tony enjoys life while trying out new restaurants, spending time with his girls – wife and 4 daughters, singing and watching college football. Check out with Jeff Dixon as mentioned in today's episode! Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "It's suppose to be hard. If it wasn't hard, everyone would be doing it." In today's workshop with Tony smith we will discuss: Similarities between software and restaurant startup business and what it can provide for your business 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 empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. 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 Tony Smith for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19582358

807: Erick Williams Founder and Chef of Virtue Restaurant 06/21/2021

807: Erick Williams Founder and Chef of Virtue Restaurant With excitement allow me to introduce today's guest, owner and executive Chef of , Erick Williams. A Chicago native with a formidable career, Williams’ foray and eventual establishment in the culinary scene began at mk The Restaurant working alongside admired chef Michael Kornick. His home for nearly two decades, Williams held the position of Executive Chef at mk, where he was extolled for his farm-to-fork, seasonal approach. During his tenure, the restaurant amassed fiercely loyal patronage while consistently receiving accolades from coast to coast. The expertise Williams built over the years is reflected at Virtue with his precise sense of timing, immaculate presentation, deeply considered menu and a mantra of leading every guest experience with kindness. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Every guest and team member who walks into the restaurant is walking into an extension of my home. Every farmer and product is intentionally and consciously sourced. These things help guests, staff, and the environment. All of these things equate to high moral standards in the restaurant." In today's episode with Erick Williams we will discuss: "Falling" into the industry Specific costs that chefs don't naturally think about Empower your people Being "trainable" Real Estate! What Erick learned from MK People often need reinsurance/reinforcement Supporting team members who are stressed out Closing MK/what did Erick learn? Intricacies of owner/chef 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 empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Commitment What is your biggest weakness? Obsessive What's one question you ask or thing you look for during an interview? Asking indirect questions looking for: trainability and loyalty. What's a current challenge? How are you dealing with it? Finding balance. Justifying the means. Share one code of conduct or behavior you teach your team. Honesty What is one uncommon standard of service you teach your staff? Kindness What's one thing you feel restaurateurs don't know well enough or do often enough? Catching people doing things right. Society would be better served If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family first Live with purpose Have as much patience with you mate as you do with your friends 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 Erick Williams for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19539287

806: Ken McGarrie Co-Founder of Korgen Hospitality 06/14/2021

806: Ken McGarrie Co-Founder of Korgen Hospitality With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book . Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry. Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide. Check out as mentioned in today's episode. Shoutout to inChicago for hosting this interview! Show notes… Calls to ACTION!!! Join with a 30-day trial and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Enjoy the ride." In today's episode with Ken McGarrie we will discuss: Past experiences influencing you today Lobbying to be manager right out of the gate Working in nightclubs/as a bouncer Language Apathy Training/empowerment The host position Regrets Membership models? The Five G's Today's sponsor: : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. 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 empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Obsession What is your biggest weakness? Rumination What's one question you ask or thing you look for during an interview? Preparation "Who not to hire" Chapter 2 pg 11 From Ken's book What's a current challenge? How are you dealing with it? Second guessing myself Share one code of conduct or behavior you teach your team. If you are comped in a restaurant, tip the original amount, not the discounted amount What is one uncommon standard of service you teach your staff? The guest is usually wrong 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? Anyone who works for you could work anywhere for anyone Name one service you've hired. based in LA for HR What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Bill Hicks standup special "Revelations" Fish Bone album titled Truth and Soul Contact info: Find Ken's book . Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Ken McGarrie for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19458023

805: Joe Fontana Owner of Fry The Coop 06/10/2021

805: Joe Fontana Owner of Fry The Coop A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for . Check out previous as mentioned in today's episode! He was also the guest for ! Check that out too! Check out in Chicago as mentioned in today's episode. Check out as mentioned in today's episode and suggested by both Eric and Joe. Also, check out as recommended, quite highly, by Eric in today's episode. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you want to prosper for a year, grow a plant. If you want to prosper for ten years, grow a tree. If you want to prosper for one hundred years, grow people." In today's episode with Joe Fontana we will discuss: Growth Growing PEOPLE Restaurant design Publicists? Creating opportunities FOR OTHERS Inward growth Promote within Visioning Communicating your vision The importance of vocabulary and language for culture in your business Use language to reinforce vision Profit First Money Management The Pivot 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 empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Contact info: Email: [email protected] 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 Joe Fontana for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19401377

804: Kevin Boehm Co-CEO and Co-Founder of BOKA Restaurant Group 06/07/2021

804: Kevin Boehm Co-CEO and Co-Founder of BOKA Restaurant Group With excitement allow me to introduce to you today's guest, CO-CEO and CO-Founder of Kevin Boehm. After opening 30 restaurants over the last 27 years, James Beard-winning restaurateur Kevin Boehm has become one of the nations foremost visionaries in the field of hospitality. Kevin, along with his partner Rob Katz have built BOKA Restaurant Group on great chefs, inspired design, and enlightened hospitality.Kevin grew up in Springfield, Illinois, and knew at a young age that he wanted to be in the restaurant business. After working in the industry for just a few years, he saved enough money to open a 6 table restaurant in 1993 called the Lazy Daze Café in Seaside, Florida. Restaurants in Blue Mountain Beach, Florida, Springfield, Illinois, and Nashville, Tennessee would follow, and Boehm got his education opening and selling 4 restaurants all before the age of 30. In 2002, Boehm would partner with Rob Katz, and the two would open 26 places together in less than 16 years. We reference Kevin's first episode often, so check it out . Check out as suggested in today's episode! https://youtu.be/mA20fwXcISo Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Continue to be a student of the game." Last time Kevin was on the show, he said: "The key is not the will to win, it's the will to prepare to win." In today's episode with Kevin Boehm we will discuss: Mentors Communication Major business advice for a FIRST restaurant Track EVERYTHING Early mistakes Choosing the right city to start your career as a restaurateur Learning from failure Navigating partnerships 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 is the leading contactless order and pay solution for the hospitality industry. With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more. They can also order from home with extensive takeout, delivery, and catering services, commission-free. Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables. : Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Doer What is your biggest weakness? Say Yes too much What's one question you ask or thing you look for during an interview? Emotion What's a current challenge? How are you dealing with it? Finding staff Share one code of conduct or behavior you teach your team. People here like taking care of people What is one uncommon standard of service you teach your staff? Black card system 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. for HR What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness reciprocates Nothing is more important than true relationships Your own mental health is the true definition of success Contact info: Instagram: @ Email: [email protected] Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Kevin Boehm for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19378394

803: Spencer Rubin Founder and CEO of The Melt Shop 05/31/2021

803: Spencer Rubin Founder and CEO of The Melt Shop With excitement allow me to introduce to you today's guest, Founder and CEO of , Spencer Rubin. Check out as mentioned ion today's episode! Check out AND with Ken Schwartz as mentioned in today's episode! Check out as mentioned in today's episode. Check out as mentioned in today's episode! We talked about Meez, our sponsor for today's episode. Check out our Meez demo below! https://www.youtube.com/watch?v=aECzOsFsE9s Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Love the hustle In today's episode with Spencer Rubin we will discuss: FOH v. BOH Knowing you wanted to be a chef/restaurateur at age 4 Get a mentor Be humble Building a menu Building a menu around one item Finding the right partners Fast casual Scaling Starting a virtual concept Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grit What is your biggest weakness? Patients What's one question you ask or thing you look for during an interview? What do you want to see out of us as an employer? What's a current challenge? How are you dealing with it? making sure our people are safe and happy Share one code of conduct or behavior you teach your team. Love the hustle. Work hard. What is one uncommon standard of service you teach your staff? Empower our team to make decisions 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 days off Name one service you've hired. Accounting - What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? - recipe management 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? Find something you can love and have joy in Don't take yourself too seriously Find work-life balance Contact info: Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Spencer Rubin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19288382

802: WORKSHOP Ramp Up to Financial Sustainability w/ Ken Schwartz 05/27/2021

802: WORKSHOP Ramp Up to Financial Sustainability w/ Ken Schwartz With Excitement allow me to introduce to you today's guest, , Ken Schwartz. SSA Foodservice Design + Consulting is a global hospitality design and consulting firm established in Tampa by Ken Schwartz in 1987. SSA specializes in food and beverage service design and is known for their Bespoke design solutions. Schwartz has been selected as one of the top 12 design consultants in the world and the SSA team has grown from a single office to multiple locations in the US and Europe. SSA project engagements range from small boutique coffee establishments to $2.6 billion resorts. Brands, architects, and interior designers within all sectors of foodservice design (ie restaurants, casino, hotels, resorts, healthcare, workplace dining, sports venues, airports and college/universities) engage SSA for its extensive knowledge, creativity, and collaborative approach. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "There is no substitute for great planning." In today's workshop with Ken Schwartz we will discuss: Startup capital needed Design team Consulting fees Water, sewer, transportation fees Closing costs Insurance deposits Tech: POS/software Interest on money borrowed Opening labor Change-of-use costs Insurance Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, ! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on to get automatic updates. Huge thanks to Ken Schwartz for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19254089

801: Bill Taibe Chef/owner of The Whelk, Kawa Ni, and Don Memo 05/24/2021

801: Bill Taibe Chef/owner of The Whelk, Kawa Ni, and Don Memo With Excitement allow me to introduce to you today's guest Executive Chef/Owner of , and , Chef Bill Taibe. Today's guest Chef Bill Taibe began early on while working after school at the local butcher shop. As a young chef, both at Two Moons in Port Chester, NY and Wildfire in Greenwich, CT, he quickly advanced from Sous Chef to Executive Chef. In the years to follow he would help to develop, design and run many successful restaurants in Fairfield County, including G/R/A/N/D, Napa & Co., and his own, Relish in Norwalk before settling in Westport and opening LeFarm in 2009. In 2012, he partnered with Massimo Tullio to open The Whelk and Kawa Ni in 2014, both located in Saugatuck, CT. The newest addition to the group, Jesup Hall, opened in the early spring of 2017. However it rebranded in 2020 to Dom Memo All restaurants are guided by Bill’s belief in sourcing the best possible ingredients and supporting our local farms and community. Since 2009, his restaurant group has evolved from staff of 6 to over 80 employees. He has created employment opportunities and programs, such as “Kitchen Share”, to increase the quality of life for his employees. The “Kitchen Share”, a 3% surcharge on all food sales, is directly dispersed to all kitchen employees on a weekly basis. Since it’s implementation in early 2017, numerous other restaurant groups are adopting his program across the tri-state area. His success has led to appearances on The Martha Stewart Show, the Today Show and Moveable Feast. He is featured in Harvest to Heat Cookbook, which highlights the relationship between the top chefs of our country and the farmers with which they work. Bill was named a James Beard-Best Chefs in America: Northeast Semi-finalist in 2011, 2012, 2013 and 2015. He is heavily involved in the Westport/Weston community and supports many local charities and organizations through his own personal networking and restaurant resources. He currently sits on the board of Food Rescue US and is the President of the Westport Farmer’s Market. Over the past 10 years, Bill has mentored dozens of Weston youth through his involvement with the Weston Little League. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Strive For Perfection." In today's episode with Bill Taibe we will discuss: Creativity Recognize talent and hard work around you Mentors Rude awakenings Get a good attorney Business partners How do you cement culture? Pivot 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 At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Fear of failure What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Is this the business you want to be in? Short and long-term goals? What's a current challenge? How are you dealing with it? Accepting a change of life/balance Share one code of conduct or behavior you teach your team. How do you treat eachother? Respect in the kitchen What is one uncommon standard of service you teach your staff? Being aware 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 care of themselves 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? Work hard Help others Eat well and live it 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 Bill Taibe for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19211849

800: Burt Rapoport President of Rapoport's Restaurant Group, Inc. 05/17/2021

800: Burt Rapoport President of Rapoport's Restaurant Group, Inc. With excitement, allow me to introduce to you today's guest, President of , Burt Rapoport. A visionary, third-generation restaurant aficionado, award-winning restaurateur Burt Rapoport has led an impressive legacy in the South Florida restaurant scene for over three decades. Rapoport started his career in New York City, where his family owned and operated a successful kosher dairy restaurant for fifty years. President of Rapoport’s Restaurant Group in Boca Raton, Florida, he is recognized for his dedication to providing high-quality cuisine for a good value, a warm and welcoming ambiance, and truly attentive service at all of his restaurants. An industry leader revered for his progressive vision, management style, and hospitality expertise, he was on the board of the South Florida Chapter of the American Institute of Wine and Food (AIWF) and he served on the advisory board for Johnson & Wales, the largest culinary university in the United States, for over ten years. He is also a Trustee for the Boca Raton Chamber of Commerce. A Boca Raton, Florida, resident, Burt enjoys traveling, swimming, and surfing. He holds the title of 2017 Power Leader in Hospitality and 2016 South Florida Ultimate CEO by the South Florida Business Journal, 2008 “Business Leader of the Year” by Boca Raton’s Chamber of Commerce, 2007 “Restaurateur of the Year” by Gold Life Boca, Gold Coast and Palm Beacher Magazines, and has won numerous Readers’ Choice Awards from Boca Raton Magazine for each of his restaurant concepts including Favorite Restaurant, Best Service, Best Business Lunch, Best Dining Entertainment, Best Fine Dining and Best Outdoor Dining. Not only recognized locally but on a national level, Rapoport’s Restaurant Group won the 2013 Southeast DREAM BIG Small Business of the Year Award and the national Community Excellence Award, recognizing a small business’ community commitment, presented by the United States Chamber of Commerce. He was also honored by his alma mater, Arizona State University, when he was inducted in their Sun Devil 100 program in 2016, which honors university alumni business leaders and entrepreneurs. Rapoport’s Restaurant Group was also recognized by Restaurant Hospitality magazine in 2018 as one of the RH 25: Coolest Multi Concept Companies. Show notes… Calls to ACTION!!! Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: The answer is yes. Now, what's the question? In today's episode with Burt Rapaport we will discuss: Third generation restaurateur Standards Discipline Scaling Don't grow too fast Advice about HR Educational speakers for your staff Dissolving a partnership Today's sponsor: At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Self-discipline What is your biggest weakness? Too optimistic What's one question you ask or thing you look for during an interview? Do I like them? What's a current challenge? How are you dealing with it? Finding enough good team members to staff our restaurants Share one code of conduct or behavior you teach your team. If I have to do your job, what do I need you for? What is one uncommon standard of service you teach your staff? "Drink through it." If the power goes out at 8pm, have a party. 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? Give back to the community Name one service you've hired. Scott Berger - Food Safety and Sanitation Inspections What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Life is short so enjoy it Treat people how you want to be treated Be honest 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 Burt Rapaport for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19122950

799: WORKSHOP 5 Ways to Turn Instagram Followers into Orders with Rory Balkin and Rev Ciancio 05/13/2021

799: WORKSHOP 5 Ways to Turn Instagram Followers into Orders with Rory Balkin and Rev Ciancio In today's episode we're covering 5 Ways to Turn Instagram Followers into Orders with and Rory is a turned restaurant marketing coach and event organizer. She helps busy donut shops and bakery owners create compelling marketing so that they can turn followers into customers. Rory also connects donut lovers with the best artisan donuts across the country. In Texas, she co-hosts the annual Dallas Donut Fest, transforming the 2020 festival into a drive-thru version with a Halloween theme. Rev is a former New York City bar owner and knows exactly how hard it is to operate and brand a hospitality business. He is now a hospitality marketing consultant, customer, and technology evangelist with more than 20 years of experience in B2B digital marketing and business development, specializing in hospitality marketing, content, local SEO, reputation management and influencer marketing. He helps technology companies, brands, and restaurants to acquire and retain customers. Check out as mentioned in today's episode! Show notes Calls to ACTION!!! Get the E-book Join and connect with my past guest and a community of superfans. Subscribe to the Join the private Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Be awesome at 2 things and outsource everything else." 5 Ways to Turn Instagram Followers Into Orders- Optimize Your Profile Use Order Now Buttons/stickers Make Instagram Shoppable Create a Guide of Products Use Strong Calls To Action Today's sponsor: is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. At , we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact info: Rory Bulkin @ Rev Ciancio @ @ 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 Rory & Rev for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links! /episode/index/show/restaurantunstoppable/id/19080686

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