Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest, Executive Chef of The Tuckaway Tavern, Hop + Grind, and Rise + Grind...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 episode 421 with Bobby Marcotte Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. PlateIQ- 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 Popmenu, 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 St. Jude Children'S Research Hospital Support Best Buddies International Tuckaway Tavern Hop + Grind Rise + Grind Instagram: @thetuckaway | @hopandgrind | @riseandgrindnh Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

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 Via 313 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 episode 560 with The Hunt Bros. as mentioned in today's episode. Check out episode 745 with Chris Schultz about Know When to Scale as mentioned today. Check out episode 608 with Aaron Lyons as mentioned in today's episode Check out Blink: The Power of thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Meez 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. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement allow me to introduce to you today's guest Managing Partner at The Idea Collective and Co-Founder of Trufl, 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 Slack as recommended by Chris in this episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. PlateIQ- 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 Popmenu, 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? Welcome To Management: How To Grow From Top Performer To Excellent Leader by Ryan Hawk GET THIS BOOK FOR FREE AT AUDIBLE.COM 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. John Morton Studios What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Yelli - 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: www.ideacollective.co Instagram: @suenodyt @tendermercydyt Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show o

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, 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 PART ONE of this Business Planning workshop - Know Your Audience Check out PART TWO of this Business Planning workshop - Pro Forma Check out Restaurant Startup and Growth magazine Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Popmenu, 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! 7shifts 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 3 months, absolutely free. PlateIQ- 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement, allow me to introduce to you today's guest, Owner of Mikey's Late Night Slice, 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 Late Night Slice locations, one LNS food truck, 2 LNS concert venues, and two Odd Fellows Liquor Bar. 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 episode 426 with Mikey Sorboro as mentioned in today's episode. Check out episode 816 with Ellis Winstanley as mentioned in today's episode. Check out Yes Is The Answer, What Is The Question? as suggested by Mikey and Eric. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Popmenu, 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! 7shifts 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 3 months, absolutely free. PlateIQ- 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, 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 episode 802: Ramp Up To Financial Sustainability with Ken Schwartz as mentioned in today's workshop. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Popmenu, 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! 7shifts 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 3 months, absolutely free. PlateIQ- 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement allow me to introduce to you today's guest, President of The Coffee Bean & Tea Leaf, 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 GLEAM Network, 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. PlateIQ- 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 Popmenu, 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? Radical Candor by Kim Scott GET THIS BOOK FOR FREE AT AUDIBLE.COM 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. Hathaway to build our app What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Testing Merrychef and TurboChef 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: Linkdin: Sanjiv Razdan Gleannetwork.org Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, 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 The 7 Habits of Highly Effective People by Stephen R. Covey as mentioned in today's episode. Check out Start With Why by Simon Sinek as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Popmenu, 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! 7shifts 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 3 months, absolutely free. PlateIQ- 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement, allow me to introduce to you today's guest: CEO, President, and taco maker at Velvet Taco, 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 episode 690 with Chris Schultz as mentioned in today's episode. Check out this RUNetwork workshop with Chris Schultz about knowing when it's time to scale! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Popmenu, 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! 7shifts 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 3 months, absolutely free. PlateIQ- 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? Oh, The Places You'll Go! GET THIS BOOK FOR FREE AT AUDIBLE.COM 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 Consolidated Concepts 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: Velvet Taco website Instagram: @velvettaco 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 to

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 Firehouse Subs 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 S.M.A.R.T. Guide To Catering Domination by T.J. Schier and Sam Stanovich! Check out Rocketbook as highly recommended by Sam Check out Peak: How Great Companies Get Their Mojo From Maslow by Chip Conley as mentioned ion today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. PlateIQ- 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 Popmenu, 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 pe

With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, Emily Williams Knight. With excitement allow me to introduce today's guest, CEO of the Texas Restaurant Association, 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 episode 638 with Larry & Jessica Delgado as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. PlateIQ- 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 Popmenu, 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: TRA website Instagram: @txrestassoc Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement allow me to introduce to you today's guest, President of El Arroyo, Ellis Winstanley. Check out episode 641 with Greg Scheinman about restaurant insurance as mentioned in today's episode. Check out A Lapsed Anarchist's Approach To Building A Great Business by Ari Weinzweig as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. PlateIQ- 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 Popmenu, 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? The E-Myth by Michael E. Gerber GET THIS BOOK FOR FREE AT AUDIBLE.COM 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 Sculpture Hospitality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Axial Commerce 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ellis Winstanley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, 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 742 with Keith Sarasin as mentioned in today's episode. Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Ovation: 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 our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: 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? Yes Chef: A Memoir by Marcus Samuelson GET THIS BOOK FOR FREE AT AUDIBLE.COM 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. Ethos And Ables Creative 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 memori

With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, 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 right here! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Ecolab: 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. Ovation: 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 our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Email: [email protected] www.ovationup.com/unstoppable Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

Owner and founder of Talula's Table, and Co-owner and founder of Talula's Garden, Talula's Daily, The Love, Aimee Olexy. One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of Talula's Table, 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: Talula's Garden, Talula's Daily and The Love. Check out Tock as mentioned in today's episode. Check out Google Chrome's Momentum as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Ovation: 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 our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: 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? Keeping Sharp by Sanjay Gupta GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Publicist - Nicole Cashman - Cashman and Associates What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Taylor Company - 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: @talulastable www.talulastable.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Aimee Olexy for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. On

With excitement allow me to intro owner-operator Acorn Grill Restaurant Brandon Knoepfle. Check out episode 782 with Ryan Gromfin as mentioned in today's episode. Brandon recommends Hireme - hiring software for restaurants! Brandon also recommends Ovation - Restaurant Unstoppable hosted an Ovation workshop in the restaurant Unstoppable Network and you can check that out right here. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: 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. Ovation: 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 our team! 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? Never Split The Difference: Negotiating As If Your Life Depended On It by Chris Voss GET THIS BOOK FOR FREE AT AUDIBLE.COM 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. Sweetly Simplified Solutions for social media marketing What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? 7Shifts 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: www.acorngrill.com Instagram: @acorngrill_ Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brandon Knoepfle for joining me for another a

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his marketing firm 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, "Don't 86 Your Restaurant Sales" & "Sell More Slices" 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: 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. Ovation: 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 our team! Contact info: www.mattplapp.com 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matt 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!

With Excitement allow me to introduce to you today's guest, Owner of two 17st BBQ locations, The Warehouse event Center, OnCue Consulting and Co-author of Peace, Love and Barbecue and Praise the Lard, 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 Start With Why by Simon Sinek as mentioned in today's episode! Check out Shopify and Goldbelly as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: 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. Ovation: 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 our team! 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? This Is Marketing by Seth Godin Atomic Habits by James Clear GET THIS BOOK FOR FREE AT AUDIBLE.COM 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. Robin Insley - Communication and Branding Meridith Paulhus - Graphic Design and Food Styling Arthur Agency in Carbondale, Illinois - Graphic Design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast 7Shifts 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: 17thstreetbbq Email: [email protected] Website: 17bbq.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, p

With Excitement allow me to introduce to you today's guest, Owner/Operator of Found Kitchen And Social House, The Barn Steakhouse, PATTY2, and Stolp Island Social, Amy Morton. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Ecolab: 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? Setting The Table by Danny Meyer Blood, Bones, and Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton GET THIS BOOK FOR FREE AT AUDIBLE.COM 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 - Midwest Hospitality Controls Group What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Bentobox 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: @amythemort Found Kitchen: @foundkitchen The Barn Steakhouse: @barnevanston Stolp Island Social: @stolpislandsocial Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Amy Morton for joining me for another awesome episode. Until next time! Restaurant Unstoppable i

With excitement allow me to introduce to you today's guest, Founder and CEO of Restaurant365, Tony Smith. Tony Smith is Chief Executive Officer and a Co-founder of Restaurant365. 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 episode 776 with Jeff Dixon as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Restaurant365 and what it can provide for your business Today's sponsor: 7shifts 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 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Ecolab: 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: restaurant365.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement allow me to introduce today's guest, owner and executive Chef of Virtue Restaurant, 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Ecolab: 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: @cheferickwilliams Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Erick Williams for joining me for another awesome episode. Until next time! Restaurant Uns

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 The Surprise Restaurant Manager. 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 Angel's Envy distillery as mentioned in today's episode. Shoutout to The Fifty/50 Restaurant Group inChicago for hosting this interview! Show notes… Calls to ACTION!!! Join with a 30-day trial Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: Ecolab: 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. 7shifts 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 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. 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? The Subtle Art Of Not Giving A Fuck by Mark Manson GET THIS BOOK FOR FREE AT AUDIBLE.COM 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. Talent Distinctions based in LA for HR What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? BevSpot If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? My

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 Fry The Coop. Check out previous episode 425 with Joe Fontana as mentioned in today's episode! He was also the guest for episode 715! Check that out too! Check out Zap Props in Chicago as mentioned in today's episode. Check out Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Mike Michalowicz as mentioned in today's episode and suggested by both Eric and Joe. Also, check out Abundance: The Future Is Better Than You Think by Peter H. Diamandis and Steven Kotler as recommended, quite highly, by Eric in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Ecolab: 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: @frythecoop www.frythecoop.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With excitement allow me to introduce to you today's guest, CO-CEO and CO-Founder of BOKA Restaurant GroupKevin 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 here. Check out Restaurant That Work: Case Studies Of The Best In The Industry by Martin E. Dorf as suggested in today's episode! https://youtu.be/mA20fwXcISo Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. Bbot 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. Ecolab: 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? What The Buddha Taught by Walpola Sri Rahula GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. People Matters for HR What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Craftable 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: @kevinboehmboka 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, pleas

With excitement allow me to introduce to you today's guest, Founder and CEO of The Melt Shop, Spencer Rubin. Check out Blanket Inc. as mentioned ion today's episode! Check out episode 789 AND episode 802 with Ken Schwartz as mentioned in today's episode! Check out episode 786 with Becky Mulligan as mentioned in today's episode. Check out episode 780 with Josh Sharkey 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. Meez 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? The ONE Thing: The Surprisingly Simple Truth Behind Extraordinary Results by Gary Keller and Jay Papasan GET THIS BOOK FOR FREE AT AUDIBLE.COM 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 - Paperchase What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Meez - 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With Excitement allow me to introduce to you today's guest, President & CEO SSA Foodservice Design + Consulting, 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. Meez 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] Website Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With Excitement allow me to introduce to you today's guest Executive Chef/Owner of The Whelk, Kawa Ni and Don Memo, 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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: 7shifts 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 3 months, absolutely free. At Popmenu, 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! P&G ProfessionalTM 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 o

With excitement, allow me to introduce to you today's guest, President of Rapoport Restaruant Group, Inc, 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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 Popmenu, 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! 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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?

In today's episode we're covering 5 Ways to Turn Instagram Followers into Orders with Rory Balkin and Rev Ciancio Rory is a donut blogger 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 episode 793 with Rory Balkin as mentioned in today's episode! Show notes Calls to ACTION!!! Get the E-book The Expert's Guide to Converting Followers Into Orders Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group 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- Get the E-Book Optimize Your Profile Use Order Now Buttons/stickers Make Instagram Shoppable Create a Guide of Products Use Strong Calls To Action Today's sponsor: 7shifts 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 3 months, absolutely free. Meez 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 Popmenu, 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 @donutdigest Donutdigest.com Rev Ciancio @revciancio @funwithfries Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

With Excitement allow me to introduce to you today's guest Owner of Rocco's Tacos and Tequila Bar, Rocco Mangel. Born and raised in New York, Rocco grew up in the restaurant business. First, studying his grandfather's prowess as general manager of New York City's famed Copacabana Nightclub. Rocco continued to develop in the business, opening his first Rocco's Tacos & Tequila Bar in 2007 on Clematis Street in West Palm Beach, Florida. Nine years and countless trips to Mexico later, the well-researched visionary sits atop the Rocco's Tacos & Tequila Bar empire, as co-owner and managing partner of locations including Boca Raton, Fort Lauderdale, Palm Beach Gardens, West Palm Beach and Orlando, Florida along with a 2014 New York homecoming in Brooklyn. Rocco's commitment to success extends beyond his restaurants and into the communities they serve. Over the last four years, he has raised more than $100,000 for breast cancer research with his annual "Taco, Tequila & Tatas Tuesdays." He has also contributed time and energy to various philanthropic causes including ALS Association, Leukemia/Lymphoma Society; JustWorld International; YMCA's Polo for Pedro fundraiser; Vanilla Ice's Toys for Tots fundraiser; Habitat for Humanity; Genesis Work Dogs; Tri-County Humane Society; March of Dimes; Palm Beach Juvenile Diabetes Research Foundation, to name a few. When Rocco is not at one of his restaurants or planning the next phase of Rocco's Tacos expansion, he loves to travel and spend time with his family, especially his baby girl Charley. Check out episode 719 with Vaughan Dugan as mentioned in today's episode. Check out Eat The Frog! by Brian Tracy as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You never know how strong you are until being strong is your only option." In today's episode with Rocco Mangel we will discuss: Failure and learning from it The nightclub business The taco business Sobriety in this industry Fundraising Take a bad situation and make it better Mentors and what they teach you Accountants Restaurant groups Consulting companies Time management Today's sponsor: getmeez.com/unstoppable 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. 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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? Generosity What is your biggest weakness? Failure What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Fatigue Share one code of conduct or behavior you teach your team. Compassion What is one uncommon standard of service you teach your staff? No smoking/no cellphone What's one book we must read to become a better person or restaurant owner? The Subtle Art Of Not Giving A Fuck by GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Give thanks Name one service you've hired Inventory - BevIntel What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Pulse by NCR 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

Clyde Tiger, founder of Fit Fixins, believes that no reward can be achieved without first taking a risk and in 2011, after losing over 50 lbs through proper diet and exercise, he made a decision to leave a 15 year career in the construction industry to pursue his new found passion of helping people achieve their ideal fitness levels. Working as a personal trainer, Tiger was finally pursuing his dreams, however he was faced with the challenge that no matter how hard his clients trained, if they didn't eat properly in between training sessions the results just would not be there. Soon after, he agreed to began preparing healthy meals for two of his clients. Word spread quickly and within a few weeks he was preparing meals for 10 clients in the evenings while continuing to work as a personal trainer during the day. The days began to run together with the increasing number of people requesting meals and Tiger was faced with another tough decision. It was time to take another risk and in early 2014 Tiger opened his own meal prep business, Fit Fixins, and the results have been overwhelming. In just a matter of months Tiger went from less than 10 clients to preparing and delivering close to 1,000 meals a week. Today, Fit Fixins has served thousands of customers from Sebastian to Broward County and serves an average of 3,000 meals a week. Check out Sprwt Meal Prep Software as recommended in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Do not stop when you are tired; stop when you are done." In today's episode with Clyde Tiger we will discuss: Travel Live intentionally Growing up in a small community Physical health and improving your life Spiritual guidence Pivot What is your why? Believing what people say about you Logistics of the meal prep industry Social media is your greatest friend Show up! Worry about your network, not your net worth Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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? Always show up, never give up. What is your biggest weakness? I give to a fault What's one question you ask or thing you look for during an interview? What's your dream? What's a current challenge? How are you dealing with it? Cultivating a brand that will leave a legacy Share one code of conduct or behavior you teach your team. I am responsible and quality matters over all What is one uncommon standard of service you teach your staff? We go to any length to fix mistakes What's one book we must read to become a better person or restaurant owner? Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Don't engage their customers enough Name one service you've hired. Videography/photography: Second Mile Digital Media What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack RouteSavvy - routing software If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be there with your kids Take time to build relationships with people Tell people you love them because you don't know when you will see them next Contact info: Website: fitfixins.net Instagram: @fitfixins Facebook: @fitfixins Call: 772-519-1270 between 9am and 3pm Email: [email protected] Thanks for listening! Thanks so much fo

With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, 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 episode 774 with Bruce Irving as mentioned in today's workshop. Check out episode 793 with Rory Balkin as mentioned in today's workshop. Check out episode 763 with David Scott Peters as mentioned in today's workshop. Check out Bbot as mentioned in today's episode. "Don't find out about [guest complaints] on yelp or google, resolve it in real time with that text conversation." Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Choose to live an extraordinary life because an ordinary life is always waiting for you." In today's workshop with Zack Oates we will discuss: Why texting? How to stay compliant What should the text say? When to send it? How to track ROI? How to build a database? What are other ways to use texting? what services do you recommend if they are quite ready for ovatoin What systems for consistency Sponsors At Popmenu, 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! 7shifts 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 3 months, absolutely free. 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to 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!

Award-winning Executive Pastry Chef Max Santiago is a native Floridian, where he attended culinary school after serving in the United States Air Force. Chef Max is uniquely skilled with over 27 years of experience in both award-winning fine dining restaurants and 5 Star, 5 Diamond hotels. In the Fall of 2015 Chef Max felt it was time to begin a new chapter in his career, his first venture as a business partner was into the world of artisanal craft donuts! Where he was the cofounder, Executive Pastry Chef, and partner of The Salty Donut. It very quickly acquired huge success and notoriety drawing in massive crowds, and became a social media sensation! In September of 2019, Chef Max stepped into his next venture, a partnership that created Batch the Cookie Company. Batch has been thriving with great success since first opening its doors in The Flagler Village neighborhood of Ft Lauderdale. Batch location number 2 is soon to open in May 2021! Chef Max is currently one of the top, sought after Consulting Donut Chef's in the world. He has helped open 9 donut shops throughout different parts of the world to include: Kuwait, Saudi Arabia, Toronto, Portugal, Orlando, New York, Washington State, Davie, and Miami. His new Donut Shop, named MAX'D OUT Artisanal Donuts by Chef Max Santiago, is set to open by the end of this year! Check out Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less by Brian Tracy as mentioned in today's episode! Check out Meez as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You become rich and successful just working in the kitchen, you need to become a good businessperson." In today's episode with Max Santiago we will discuss: Specialty bakeries Chefs don't taste their food enough Cooking as an art How it feels to be your own boss Bakery work is the best for work/life balance The importance of working in a hotel Employee retention Organization Don't be closed-minded Social media Collaboration Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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. At Popmenu, 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? Quality of my product, I set trends instead of follow them What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? Look for what I cannot teach, like personality What's a current challenge? How are you dealing with it? Myself, good attitude ALWAYS Share one code of conduct or behavior you teach your team. Work smarter, not harder What is one uncommon standard of service you teach your staff? Be open with your entire staff What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Working and knowing every station,

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc. Leo first started tending bar in Orlando when he attended UCF triple majoring in Theatre, Psychology and Hospitality Management. Bartending was just a means to an end until he could make it as a full-time close-up magician. Upon graduation he moved back to Miami and worked as a magician/performer for various events and companies while working a few nights a week at Cadillac Ranch. Eventually he became the bar manager of Cadillac Ranch while the performing season was in a lull. In 2012, he wanted to take his talents to Las Vegas and saw that his best opportunity was to work for the new hip and chic hotel, SLS South Beach. SLS had/has plans for a large scale resort in Las Vegas set to open Labor Day weekend 2014. He landed an entry level job at SLS as a bar back at Katsuya's Dragon Lounge mixology bar. This was his first introduction to the world of "mixology". He learned everything from the bottom and within 6 months was the head bartender/manager and was in charge of all normal duties of the bar program including cocktail design. During his time with SLS he also took on consulting and worked various events including the Lucky Rice festival and Bacardi Legacy competition. His talents did not go unnoticed and in 2014 he partnered with Patrick Gleber, owner of Tobacco Road, to open Cocktail Collection and put his magic career on hold. Cocktail Collection was the hottest bar in Miami, featuring a rotating original cocktail menu and local artist show cases. Cocktail Collection has received numerous accolades from various mediate outlets and critics including the only 5 star cocktail lounge/bar rating on YELP in the greater Miami area. It was loved by guests and critics, a rare feat in today's hospitality market. Then without notice Tobacco Road and Cocktail Collection were demolished to make way for the new high rises of Brickell. But Leo kept on bringing his cocktails and hospitality though Cocktail Conjuring events, pop-ups and consulting for select venues including Norwegian Cruise Line and The Palms Hotel and Spa. Then out of nowhere AJ Billapando contacted Leo with an idea. AJ had remembered one night at Cocktail Collection where he had the best cocktails of his life and a surreal experience of Leo performing close-up magic for a group of him and his friends. The cocktails and experience was unpretentious yet sophisticated- something he wanted SoCal to embody. After a brief call, the two met and came up with SoCal Cantina over night. They opened a week later in Brickell and were a wild success. SoCal Cantina offers out-of-this-world margaritas as well as some classics from Cocktail Collection menu (smoke fashion anyone??). The drinks pair perfectly with quite simply the best tacos you will ever have. Check out SweetProcess as mentioned in today's episode. Check out Jolt as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Do it now." In today's episode with Leo Holtzman we will discuss: Being a magician Bartending Checklists Managers Finding an investor Finding an investor in a customer Popups Renting a space within a space Developing your personal brand Follow trends and create spaces for them Collecting emails Enforcing SOP Contracts Enthusiasm trickles down Game-ify business Becoming a mentor Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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? Perseverance What is your biggest weakness? Trust What's one question you ask or thing you look for during an int

Rory is a donut blogger 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. Rory's philosophy is that baked goods serve as a canvas for self-expression and a vessel for storytelling. She shares her favorite desserts and marketing tips on her Instagram feed @donutdigest and at www.donutdigest.com/blog. Check out episode 693 with Terry Pham as mentioned in today's episode! Check out episode 791 with Guy Clarke as mentioned in today's episode! Check out Georgette Packaging | Carbon Neutral Packaging as suggested by Rory. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Being ready is a decision, not a feeling." In today's episode with Rory Balkin we will discuss: higher margins in valume and premium coffee. catering is not from front to catering customer experience Tell them Digital aspect reach social vs catering 3 things that have changed demand for individual package flexible setting contactless experience. 3 things that haven't changed people still need to eat people still want to be celebrating People want to belong. Corporate catering VS Social catering Digging in a little more to corporate catering Sneak peak of how to building a catering list. Donutdigest.com/restaurant-unstoppable Today's sponsor: 7shifts 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 3 months, absolutely free. At Popmenu, 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! SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required. Contact info: Donut Digest on Instagram: @donutdigest 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Rory Balkin 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!

With excitement, allow me to introduce to you today's guest, Chef/Founder of Campagna Hospitality Group Chef Vincenzo Betulia. Check out episode 791 with Guy Clarke as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Getting into the restaurant industry is super easy, you either do it with soul or heart, or you don't do it at all." In today's episode with Vincenzo Betulia we will discuss: Say yes to everything when you're getting started Make yourself valuable and investible Master your station Inventory awareness Be transparent with your team Treat all guests as if they are future investors See the positives in the perceived negatives Culture Hiring Sponsors 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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. SweetProcess is software that enables companies to have a central place for all their procedures, processes, and policies. It makes it easy for management, managers, and their ground-level employees to collaborate together to create procedures, processes, and policies. It also makes it easy to continuously improve these documents together. By default, SweetProcess offers a free 14-day trial. By using our dedicated signup link, you will get an extended 28-day free trial. Click the Banner to sign up now, no credit card is required. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus, passion, feel, touch. What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Read between the lines, the truth is there What's a current challenge? How are you dealing with it? Keeping team members motivated, keep them inspired Share one code of conduct or behavior you teach your team. What would Vincenzo do? What is one uncommon standard of service you teach your staff? Be a chameleon What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Restaurant Man by Joe Bastianich GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Understand your demographic Name one service you've hired Farmer Mike in Naples + Bonita Calusa Farms Dilly Fish Co. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast POS Thermal Circulator by PolyScience If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love what you do Don't take anyone for granted Respect and take care fo your team Contact info: Socials: Chef Betulia: @cheftulia Osteria Tulia @osteriatulia Bar Tulia @bartulia462 The French @thefrenchnaples Campagna Hospitality Group website Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Vincenzo Betulia 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 commiss

Join the RUNetwork to gain access to the experts. After Adam joined RU for an interview, he joined the RUNetwork for a peer mentoring session. Listen in! Adam joined The Meatball Shop in the spring of 2017 as Chief Executive Officer and is responsible for the strategic direction and growth of the company, managing operations, finances, brand work, cultural initiatives, and company resources. Previously Adam served as SVP of Global Operations of Flywheel, and VP of Operations Patina Restaurant Group. The Meatball Shop is known for its team-first culture and aims to serve simple, sustainable, delicious food with no strings attached. The menu is both affordable and accessible to all guests and while the restaurants are similar in theme and design, each shop has a unique vibe, grown organically by the neighborhood and its team members.

With excitement allow me to introduce to you today's guest: Founder of Sizzle SouthWest FL Restaurant Week, & and The Restuarnt Marketing Club on the Clubhouse app--Guy Clarke! Check out Triple Seat as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Put one foot in front of the other, and you will be going in the right direction." In today's episode with Guy Clarke we will discuss: The Turtle Club where we recorded the interview! Marketing, marketing, marketing! The restaurant industry as an event industry Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? ADHD What is your biggest weakness? ADHD What's one question you ask or thing you look for during an interview? Look for people out of the box, who think differently What's a current challenge? How are you dealing with it? Too many great ideas, not enough time Share one code of conduct or behavior you teach your team. Never be afraid to fail What is one uncommon standard of service you teach your staff? Manners What's one book we must read to become a better person or restaurant owner? Food and Beverage Magazine's Guide to Restaurant Success by Michael Politz GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Paint the picture of the experience of their restaurant Name one service you've hired. UpWork - graphic design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? The reMarkable 2 Tablet 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? Bruh your teeth three times a day Be good to people You should have bought bitcoin earlier Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Guy Clarke 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!

With Excitement allow me to introduce to you today's guest, Founder and CEO of Bbot, Steve Simoni. The company creates mobile ordering technology for bars, restaurants, hotels, and other hospitality providers. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Register for the Delivery Unstoppable Course Register for the Costing & Profit 101 Course Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "There's no next step if you're not on their calendar." In today's episode with Steve Simoni we will discuss: Partnering with friends Staying in your lane Build something the customer wants Delivering an experience, not just food Are we losing jobs to technology, really? Contact info: Instagram: @meetbbot Twitter: @meetbbot Bbot website 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Steve Simoni 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!

SSA 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. President & CEO SSA Foodservice Design + Consulting Ken 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 Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "We take our work incredibly serious, but not ourselves." In today's episode with Ken Schwartz we will discuss: The journey to success The packaging of your to-go orders is part of your brand, even though it is trash Restaurant design Controlling costs When to scale Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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. At Popmenu, 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? Attention to detail What is your biggest weakness? Attention to detail What's one question you ask or thing you look for during an interview? Do they fit with the brand What's a current challenge? How are you dealing with it? Travel Share one code of conduct or behavior you teach your team. The work has to be pristine What is one uncommon standard of service you teach your staff? Think about things logically What's one book we must read to become a better person or restaurant owner? Who Moved My Cheese? An A-Mazing Way To Deal With Change In Your Work And In Your Life by Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Clean What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Handheld devices - Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love each other Respect each other Embrace each other Contact info: website: www.studiofs.com Instagram: @ssafsd Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly

Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Staying positive in a negative situation isn't naive, it's leadership." In today's episode with Adam Rosenbaum we will discuss: The business side Empowering your staff Events Japanese culture and cooking Building a menu around one item Scaling Building a brand Business partners with your best friends Ghost kitchens Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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. Bbot 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of humor What is your biggest weakness? Sense of humor What's one question you ask or thing you look for during an interview? Will they get along with everyone else What's a current challenge? How are you dealing with it? COVID-19, you have to pivot Share one code of conduct or behavior you teach your team. When someone walks through the door you yell across the room to greet them What is one uncommon standard of service you teach your staff? Respect What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Evolve Name one service you've hired. OCRA - On Call Restaurant Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Upngo Pay - Contactless payments for restaurants If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Look someone in the eye when you shake their hand Put down the toilet seat Treat people how you want to be treated Contact info: Instagram: @meatballers Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Adam Rosenbaum 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!

Today's guest in Amanda Robinson, the Digital Gal. She is widely recognized in the digital marketing industry for her knowledge, training, skills and coaching as a Facebook Ads expert with her Swift Kick In the Ads Membership, her 4 Week Facebook Ads Training Bootcamp, and for her creative chatbot skills. She is an author, international speaker, consultant, and educator who has taught thousands of business owners and entrepreneurs the foundational skills of Facebook Ads. Amanda brings personality and passion to teaching others how to make Facebook ads work for them. Amanda Robinson is a co-author of The Ultimate Guide to Social Media Marketing Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You can have the best ad in the world, it could be absolutely perfect, but if you serve it to the wrong people, nobody cares. You can have a mediocre ad but if you serve that in front of the right people, you will have sales." In today's workshop with Amanda Robinson we will discuss: What are the 4 steps of seeing success with Facebook ads? Creating Ads Using Ads Manager Audiences and Targeting Budget and Strategy Reporting and Optimizing Today's sponsor: 7shifts 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 3 months, absolutely free. Bbot 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. Contact info: The Digital Gal website Swift Kick in the Ads Membership Instagram: @thedigitalgal Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Amanda Robinson 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!

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA. Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode! Check out episode 709 with Field Failing as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou In today's episode with Becky Mulligan we will discuss: Playing several roles in various types of companies Find out what your team members want from your employment and company Lessons learned from Starbucks Scaling and driving culture Servant leadership Love your brand The "visioning" process Be intentional Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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. Bbot 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Presence What is your biggest weakness? I want to do too much too fast What's one question you ask or thing you look for during an interview? Passion for the product, people who challenge me and tell me when something is not right What's a current challenge? How are you dealing with it? Getting restaurants reopened/opening new restaurants Share one code of conduct or behavior you teach your team. Vulnerability, authenticity, humility What is one uncommon standard of service you teach your staff? Sharing the knowledge you team has for food What's one book we must read to become a better person or restaurant owner? The Servant Leader: How to Build a Creative Team, Develop Great Morale, and Improve Bottom-Line Performance by James A. Autry GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Be present with their people What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Meez - The recipe tool for professional chefs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have courage Be real Be kind Contact info: Instagram: @eatlittlebeet 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 bu

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence. He is also a member of Foodservice Consultants Society International (FCSI) and has served as a Worldwide board member, Chairman of the Americas, and Chair of Continuing Professional Standards for the Foodservice Industry. Rudy's worked with over 1,750 restaurateurs to shift their dreams to achieved goals. He & his team have over 350 successful restaurant start-ups. And, his client success is consistent in a myriad of industries: restaurants, hospitality, resorts, healthcare, technology, manufacturing, martial arts, retail, film, fitness and more. Rudy also gives his time as a consultant/coach for the Boulder Small Business Development Center. Check out The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as lauded by both Eric and Rudy today.

With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly! Check out Restaurant365 as mentioned in today's episode. Check out episode 774 with Bruce Irving as mentioned in today's episode! Check out Clubhouse: Drop-in audio chat as mentioned in today's episode. Check out Toast POS as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The key to success is finding value in collaboration.." In today's episode with Thomas Kelly we will discuss: Digital marketing Fast-casual Fine dining Staging in NYC Setting new, more reasonable, standard for our industry Operations Food trucks Catering Commissary kitchens The people behind the brand Pivoting early on Finding the right collaborators, investors, and partners You NEED a partner Inventory Labor management Instagram marketing/branding Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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? Empathy What is your biggest weakness? Operations What's one question you ask or thing you look for during an interview? What's your favorite food? What's a current challenge? How are you dealing with it? Finding exciting real estate Share one code of conduct or behavior you teach your team. Treat people well What is one uncommon standard of service you teach your staff? Don't be scripted What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Focus on systems and processes Name one service you've hired Finance accounting - OCHRA What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenreach: Walk-Through Marketing Bentobox Lunchbox: Next- Gen Enterprise Online Ordering 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? Slow down and enjoy the people are are physically close to you Contact info: Instagram: @mexicue -OR- @thomaskelly3 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, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Thomas Kelly 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!

Chef Phillip Phillips is the co-owner of Chicken and the Wolf and Lone Wolf Banh Mi in Tulsa, OK. Check out episode 728 with Mike Rypka as mentioned in today's episode! Check out episode 772 with Mike Bausch as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Customers will forgive bad food but customers will never forget bad service" In today's episode with Phillip Phillips we will discuss: Existentialism Accepting that we are all not perfect, but there is no excuse for bad service Getting into the industry at 15 y/o Food trucks Being told "No" early on in your career Ego Over-saturated markets Do ONE THING really well From professional musician to restaurateur Commissary kitchens Systems for scaling Debt The reality of restaurant reality TV Building a brick and mortar Why does Phillip Phillips think 7Shifts is a great tool? Coming back BETTER after COVID-19 Today's sponsor: 7shifts 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 3 months, absolutely free. P&G ProfessionalTM 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? Humor What is your biggest weakness? Humor What's one question you ask or thing you look for during an interview? Character What's a current challenge? How are you dealing with it? Growth. Planning overcomes the challenges. Share one code of conduct or behavior you teach your team. Empathy What is one uncommon standard of service you teach your staff? It always needs to be right if it's not right, throw it away. What's one book we must read to become a better person or restaurant owner? The Power of Now by Ekhart Tolle GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't do well enough or do often enough? Reflect Name one service you've hired. My entire management team! What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? 7Shifts If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? We're on a rock hurtling outer space We're following a ball of fire that's hurtling into the void You're life might not be as meaningful as you think Contact info: Instagram: @chickenandthewolf -OR- @lonewolftulsa www.lonewolftulsa.com -OR- www.chickenandthewolf.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Phillip Phillips 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!

Get the Ghost Kitchen Bootcamp Course! The Restaurant Boss Ryan Gromfin is today's guest. Ryan's culinary journey began as a teenager after watching the great chefs and personalities on TV. This led him to the Culinary Arts program at Johnson & Wales. After graduating with honors, Ryan worked in countless restaurants, at 5 Star Hotels, and operated 4 restaurants. Other owners took note of his success and began seeking his advice. As The Restaurant Boss, Ryan is the most followed restaurant coach in the world and a professional speaker, helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses. Check out episode 256 about the difference between managers and leaders with Ryan Gromfin. Check out episode 313 about budgeting and tracking with Ryan Gromfin. Check out episode 687 with Steve Reggiani and Joe Scalo, founders of the 8it app as mentioned in today's episode! Check out 99designs as mentioned in today's episode! Show notes… Calls to ACTION!!! Get the Ghost Kitchen Bootcamp Course! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Show me your calendar and I'll predict your success." In today's workshop with Ryan Gromfin we will discuss: The 7 Ghosts: Ghost brick Multi-ghost brick Ghost Operator Ghost Outsource Multi-source concept Single Ghost/multi-concept Multi-ghost facility Check out Ryan's Restaurant Unstoppable-exclusive course on ghost kitchen! Today's sponsor: 7shifts 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 3 months, absolutely free. Ecolab: 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: The Restaurant Boss website Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ryan Gromfin 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!

With excitement allow me to introduce to you today's guest Founder and CEO of the McNellie's Restaurant Group Elliot Nelson. Elliot Nelson went to the University of Notre Dame for college. During his junior year, he left South Bend to study abroad in Dublin, Ireland. While there, he fell in love with the atmosphere and unique hospitality that he experienced every time he walked into classic Dublin pubs. Upon returning to Tulsa, Nelson made it his mission to recreate the Irish Pub feel in his hometown. He opened James E. McNellie's Public House in March of 2004 in what had been a lonely and rather desolate corner of downtown Tulsa. 17 years later, McNellie's and the area around it are thriving. Today the McNellies Group consist of 10 brands: McNellie's Downtown; McNellie's South City; El Guapo's Downtown; Howdy Burger; Fassler Hall; Dilly Diner; Yokozuna; The Tavern; Dust Bowl Lanes & Lounge; Elgin Park Check out episode 778 with Rachel Cope as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you're not impressive then by default you are unimpressive." "The complacency of today is the direct enemy of tomorrow." In today's episode with Mike Bausch we will discuss: Start with the end in mind What makes Ireland's hospitality different from ours? Judging success by how long the guest stays in the building Location Passion Networking Social intelligence Opening blunders Opening an Irish bar on St. Patrick's Day Marketing Building a neighborhood around your restaurant/bar Smile and get the order right...that's it! Creating/sustaining culture People in this industry need vacations! Ghost kitchen/events centers Packaging for take-out Today's sponsor: 7shifts 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 3 months, absolutely free. Ecolab: 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? Perseverance What is your biggest weakness? Guiness What's one question you ask or thing you look for during an interview? "Where do you get your news?" What's a current challenge? How are you dealing with it? COVID-19, retaining staff Share one code of conduct or behavior you teach your team. Treat everyone with respect What is one uncommon standard of service you teach your staff? Try to get to yes What's one book we must read to become a better person or restaurant owner? Love in the Time of Cholera by Gabriel García Márquez GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Don't say thank you enough to staff Name one service you've hired. Tater Headz, LLC What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Basecamp - project 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? Be kind to eachother Guiness is like drinking a hug I hope my kids have a sense of adventure Contact info: Instagram: @elliotmcnellies www.mcnelliesgroup.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Elliot Nelson for joining m

With Excitement allow me to introduce to you today's guest CEO Found of Meez Josh Sharkey. Josh is joining us today because my guest mentors have been recommending Meez on the show, and because Meez has come up a few times in conversation within the network. Meez is a recipe tool for professional chefs and organizations. It's one part recipe tool, one part costing tool, and one part e-learning platform. Meez has agreed to pay Restaurant Unstoppable a 25% commission on all new leads! If you're interested in leveraging this tool in your business, Please: USE OUR LINKS Check out The Flavor Bible by Karen Page as mentioned in today's episode! Check out this video demo for Meez! Special thanks to The Little Beats Geoff Kornberg! Go to www.restaurantunstoppable.come/780

In today's episode, we make an example of Co-founder and President of A Good Egg Dining Group, Keith Paul! Before starting his first restaurant, Keith Paul was a Sales Rep for Ben E. Keiths Food Distributor, where got a crash course about the restaurant business and made invaluable network connection. In 2000, Paul opened his own restaurant Cheever's, which still serves Oklahoma city to this day. Today, A Good Egg Dining Group consists of 9 unique concepts: Cheever's, Iron Star Urban Barbecue; Red PrimeSteak; Republic Gastropub; Tucker's Onion Burgers; Kitchen No 324; The Drake; Barrios; and Mexican Radio. Check out RestaurantOwner.com as mentioned in today's episode! Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode. Check out the highly recommended Setting The Table by Danny Meyer as mentioned in today's episode! Check out Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The meaning of life is to find your gift, the purpose of life is to give it away." In today's episode with Keith Paul we will discuss: Curious about human nature Hiring/firing Leveraging your wholesalers What is courtesy in the hospitality industry? Promotion Collaboration Finding the right city for your concept Creating a good business plan Scaling How to establish trust How to schedule Inventory control Growing too fast? Open-book management Profit sharing? "Writing the end of the story."