Restaurant Unstoppable with Eric Cacciatore

Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on us. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Brittany and Eric (but mostly Brittany) suggested some really great resources. If you're interested in ANY of these, please use RUNetwork links..... Chowly - "Simplifying technology for restaurants." Restaurant 365 - "Restaurant Management Software." Toast POS - "All-in-one restaurant POS." Revel - "Leading cloud-based iPad POS system." Plate IQ - "Simplify and automate your accounts payable." Postmates - "Food delivery, groceries, alcohol - anything from anywhere." Quickbooks - Accounting "Run your whole business." Contact info: Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, 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 Brittany McCrary 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 84 Hospitality, Rachel Cope! Rachel recommends the book The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst 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: "Figure it out." In today's episode with Rachel Cope we will discuss: Walk the way you talk Starting in the industry in a corporation Tell people "good job" often Treat staff with kindness and inclusiveness You NEED to be consistent with your hours of operation Learning to make dough from a school of pizza making Gaining capital Splitting equity Partnerships Scaling Pop-ups as a way to get a concept started

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8 Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E.Gerber 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: "Get your hands dirty and change the world." In today's WORKSHOP with Scott Landers we will discuss: The Three Key Elements of in-house delivery are: Human Humans anticipate needs Humans know daily changes to the menu Hardware The hardest thing to change Decide what experience you want to create for staff and customers Software Give your online customers the same experience as your in-house customers Put your in-house delivery option on EVERY piece of digital real-estate you own Resources mentioned in the episode: Dig Inn | Zuppler | Bentobox | Squarespace | Google Analytics Bbot | Toast POS | Lunchbox | Brandable Box | Chowly | Postmates Linktree | Ayro | Survey Monkey | Bikky Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effective 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. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! 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: Figue 8 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 Scott Landers 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!

Western Oklahoma native, Jeff Dixon, attended Oklahoma State University. While at Stillwater he obtained his Bachelor's Degree in Hotel & Restaurant Management. He then spent the next 15 years in Edmond where he became a General Manager & Proprietor for the Hal Smith Group. Today, Jeff serves as Co-Founder and CFO of Provision Concepts Jeff Dixon. Check out The Great Game of Business: The Only sensible Way to Run a Company by Jack Stack 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: "If you don;'t like something about yourself, change it." In today's episode with Jeff Dixon we will discuss: BOH organized chaos Early mentors Taking a 1.5 year break from the industry Best interview tactics and advice Opening vs. running a restaurant Building a team Building an energy drink company Budgeting Raising capital Operational expenses Trust, checks, and balances The Trust and Track method Sales and labor Opening a restaurant during the COVID pandemic 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. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! 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? Fire under my ass always What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Outgoing What's a current challenge? How are you dealing with it? Juggling the growth Share one code of conduct or behavior you teach your team. Embrace change What is one uncommon standard of service you teach your staff? Don't be an order-taker, be a salesman. Care about your guests! What's one book we must read to become a better person or restaurant owner? the Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? When you scale you need to invest personal time in ALL of your stores Give more praise Name one service you've hired. A Closer Look - Customer Experience and Mystery Shopping What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Front App Chowly 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? Treat others how you want to be treated Go for no You can do it 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 Jeff Dixon 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

Brian Bogert is a co-founder of Oklahoma City restaurant group The Social Order Dining Collective (Fuzzy's Taco Shop, Texadelphia, Seven47 & The Jones Assembly). Born and raised in Oklahoma City, he graduated from Heritage Hall High School. Brian was and continues to be a formidable tennis player, winning the state championship two years in a row. He graduated from Southern Methodist University in Dallas, TX with degrees in Finance and Marketing. When he's not cheering on the OKC Thunder and Roger Federer, Brian is coaching high school tennis athletes at his high school alma mater. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network! 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 balance between contentment and stress is life's biggest riddle." In today's episode with Brian Bogert we will discuss: Work/life balance Similarities between coaching sports and owning restaurants The beginnings of fast casual Communication skills Business partners Franchising Advice for becoming a franchisee Understanding your numbers Finding the right accountant Understand every aspect and role within your business Profit First money management system Managing a young, drunk crowd Consulting Using existing architecture to inform restaurant concepts Social media marketing Early mistakes Soft/hard openings 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. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! 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? Make it happen What is your biggest weakness? Saying "No" What's one question you ask or thing you look for during an interview? The intangibles; is he/she a good person What's a current challenge? How are you dealing with it? Pivoting in the pandemic Share one code of conduct or behavior you teach your team. Keep your head on a swivel/be proactive What is one uncommon standard of service you teach your staff? Keep your head on a swivel/be proactive What's one book we must read to become a better person or restaurant owner? You're Not Listening: What You're Missing And Why It Matters by Kate Murphy GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Listening Name one service you've hired. Restaurant Hospitality Associates - accounting Heartland Payment Systems What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Developed an in-house app Asana - Manage Your Team's Work, Projects, and Tasks Online If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take cafe of eachother Travel Listen Contact info: Instagram: @teambogie 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

Bruce Irving is the host of Smart Pizza Marketing Podcast and The Local Business Marketing Podcast. He is here with us today to discuss marketing and how it has changed in the past year. Check out previous episodes featuring Bruce Irving, including #204 #236 #264 #317 #392 Show notes… Calls to ACTION!!! Join the RestaurantUnstoppableNetwork.com and get your first 30-days son me! 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: "Everything is figure-out-able." In today's workshop with Bruce Irving we will discuss: Your online communication has been increasing and will continue to increase Privacy concerns Choosing a platform to utilize

Stitch is a hospitality concept created by husband and wife team, Chad Grubbs and Jen Semmler Grubbs, with inspiration from key team members, close friends and mentors. Chad, former owner of Okay Yeah Co. and previously BENT on Creativity, and Jen, owner of Plant Shoppe, are best known for their resourceful approach in creating unique experiences and offerings to the Oklahoma City scene. Born and raised in Oklahoma, the couple strives to make positive, inspiring impacts in the community through various craft ventures. Check out Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear as mentioned in today's episode. Check out Purple Cow: Transform Your Business by Being Remarkable by Seth Godin as mentioned in today's episode. Check out What I Know About Running Coffee Shops by Colin Harmon as mentioned in today's episode. Check out Homebase: Free Employee Scheduling 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: "Shit'll buff out." In today's episode with Chad Grubbs: Psychology Christianity/being a former pastor Working in the tech industry A coffee shop with a strong focus on food The restaurant industry is a grind that you need to love Making your indoor seating feel like outdoor seating Losing your dream location The pains of restaurant real estate Better and more polished experiences Confusing service with hospitality Social media - Instagram Restaurateur online/social media engagement Coffee subscriptions Cross-promotion/collaboration Podcasting and podcasting about coffee Constant self-improvment 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. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. 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? Take punches well and dust myself off What is your biggest weakness? Clarity on choosing the best path to what you want What's one question you ask or thing you look for during an interview? Where do you want to be in 2 years? What's a current challenge? How are you dealing with it? minimizing goals and achieving smaller victories Share one code of conduct or behavior you teach your team. 1% improvement, improve everyday What is one uncommon standard of service you teach your staff? Caring about people, staff will write thank you notes on to-go containers/knowing frequent customer names What's one book we must read to become a better person or restaurant owner? Atomic Habits: An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear Purple Cow: Transform Your Business by Being Remarkable by Seth Godin GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Engaging with their staff Name one service you've hired. Cash Wheeler - artist in OKC What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS Homebase: Free Employee Scheduling 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 wit

Mike Bausch is an industry leader whose restaurant, Andolini's Pizzeria, is a top ten pizzeria in the US, as named by Trip Advisor, BuzzFeed, CNN and USA Today. Andolini's began in 2005 and has grown to five pizzerias, two gelaterias, two food-hall concepts, a food truck, and a fine dining restaurant by 2020. He's a World Pizza Champion, a Guinness Book world record holder, and a writer for Pizza Today, and the author of Unsliced: How to Stay Whole in the Pizzeria Business. Check out 32 Yokes: From My Mother's Table to Working the Line by Eric Ripert 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: "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: Time in the military Start small Partnerships with family Franchising? HR systems and processes Systems, processes, and procedures Management development systems for opening a second location Checklists Using a giant white board for checklists Positive reinforcement COMMUNICATION!!! How tech helps restaurant communication Daily staff meetings Food photography Self-reliance and self-confidence 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. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. 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? Approachable and able to be wrong What is your biggest weakness? Finding a balance between being a softie and a hard-ass What's one question you ask or thing you look for during an interview? Instincts to please the customer above anything What's a current challenge? How are you dealing with it? Maximizing morale in a demoralizing atmosphere Share one code of conduct or behavior you teach your team. Passionate, ethical, effective, fun, understand that they want their job What is one uncommon standard of service you teach your staff? Replacing food that customer's aren't happy with What's one book we must read to become a better person or restaurant owner? On The Line by Eric Ripert 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 seek to be individual, they seek to fit in Some restaurateurs act like they don't have a boss rather than being the best boss they never had Name one service you've hired. ForeFathersGroup - website design The International Pizza Expo BigTray Restaurant Supply - equipment purchasing What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? If you're not impressive then by default you are unimpressive Never look down on the next generation Never stop Contact info: www.unslicedbook.com Instagram: @mikeybausch Thanks for listening! Thanks so much for joining today! Have some feedback you

Today's episode is a recording of "Coffe with Eric" that took place last week. I don't normally publish these, but this one was special. This session of Coffee with Eric is a PERFECT example of how I envisioned them going down: Someone in my network (a listener) needed help. They reached out to one of my past guests (Kyle Inserra). Kyle made me aware of the listener's situation, and I invited the two of them to a session of Coffee with Eric to mesh it out. Plus, we popped off the session with a really great conversation around Profit First. Frankly, the conversation around Profit First was another reason why I thought this recording of Coffee with Eric would be great to share. With 2021 freshly upon us, you still have plenty of time to implement Profit First before the end of the month 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!) In this episode, we discuss: The benefits of Profits First money management system Setting up your Profit First Checking Accounts What to consider including in your partnership agreement. Understanding that sweat equity holds value. 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. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kyle Inserra 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!

At 19 years old William Myska moved from Texas to New England and enrolled in the Atlantic Culinary Academy at McIntosh College. While in school he worked with Chef Evan Hennessey at The Dunaway Restaurant in Portsmouth, NH, and followed Hennessey to Stages at One Washington in Dover, NH. Next, he worked at Portsmouth's popular Ristorante Massimo before joining Vida Cantina where, under the stewardship of Chef/Owner David Vargas, learned how to run a kitchen. His and Vargas' partnership flourished and together they opened Ore Nell's Barbecue in Kitty, ME, with restaurateur Jay McSharry. Check out episode 748 with Evan Hennessey as mentioned in today's episode. Check out episode 755 with David Vargas as mentioned in today's episode. Check out the book The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham 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: "If you show me a good loser, I'll show you a loser." In today's episode with Will Myska we will discuss: Being competitive Play to win Friendly competition The value of a dollar Passion for food Theft Making mistakes when you're young Reality checks Moving from Texas to New Hampshire Punctuality matters Head down, hard work Attention to detail Maintaining standards Catering Popups Treat it like you own it Different management styles for different people When you have to manage people older than you are Food cost/the numbers/keep it lean Maintain the right ENERGY in the kitchen Avoid passive aggressive behavior in the kitchen Loyalty/who has your back? Intricacies of Bar-b-que (especially in New England) Getting you name out when you're a new restaurant Instagram Email blasting Collaboration Holiday packages or food No excuses 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. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Let loose and have fun What is your biggest weakness? Unable to let go and step away What's one question you ask or thing you look for during an interview? What are you goals in life? What's a current challenge? How are you dealing with it? COVID-19, best ways to promote and pivot Share one code of conduct or behavior you teach your team. Punctuality, good attitude What is one uncommon standard of service you teach your staff? Three hellos, three goodbyes 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? Social media Name one service you've hired. Maine Meat Butcher Shop in Kittery ME What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS Seacoast Eats Facebook group 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 leav

Kyle Inserra is a graduate of The French Culinary Institute where he graduated with honors. After working at notable restaurants such as Marco & Pepe and Anthony David's he moved to St. John, USVI, where he became the executive chef for a privately-owned restaurant group. On his return to the northeast, he opened the restaurants Polpettina and, where he was eventually forced out by his partners. Today he's the Co-Founder of La La Taqueria and is a Commercial Real Estate Advisor with a focus on brand growth and execution of real estate strategies for emerging restaurants. In addition, he's the host of the National Restaurant Owners Podcast, where he shares his experience and interviews fellow industry professionals to provide you with the insight our industry often lacks. Check out the book Blink: The Power of Thinking Without Thinking by Malcolm Gladwell as mentioned in today's episode. Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber as mentioned in today's episode. Check out episode 765: Media First/Restaurant Second with Shawn Walchef 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: "Move fast and break shit." In today's episode with Kyle Inserra we will discuss: Just start Podcasting Escaping NYC during 9/11 Starting late in the industry Ego-driven chefs Fixing labor expenses in a new kitchen Intricacies of inventory management The prep system Organization Catering Leases and importance of actually READING them Creating a new kind of pizza restaurant in NYC Scaling and earning equity Equity Ghost kitchens 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Why do I need this person? What's a current challenge? How are you dealing with it? Spreading myself too thin Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Know your guest and be involved What's one book we must read to become a better person or restaurant owner? Relentless: From Good To Great To Unstoppable by Tim S. Grover 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? Know your numbers Name one service you've hired. Book keeper - Rob Marzan What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? 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? Don't make the same mistakes that I made That I really gave my all to the industry That I actually can cook Contact info: Instagram @kyleinserra 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

Today's guest, Greg Alpatov, is the Direct of Sales for Plate IQ, an accounts payable automation platform specific to the Restaurant industry. Over the last 150 episodes, Plate IQ has been recommended, organically, 4 times. That's why we've invited Plate IQ here; to learn more about why my guests are saying such great things. Plus, we uncover some of the histories of Plate IQ and how they've evolved into the organization they currently are. 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: Did you play video games? Remember those racing games, where you'd race the ghost of yourself from the previous run. That's what life should be like; a race against yourself the day before. In this episode we discuss: How Greg Alpatov got involved with Plate IQ The origin story of Plate IQ. The Benefits of implementing Plate IQ into your business. The future of Plate IQ. Plate IQ Demo The day before recording this interview Greg and Plate IQ VP of Product Kyle Johnson joined us LIVE in RUNetwork to demo the platform. Here's that recording: Click here to schedule your own demo and get 3-months FREE Plate IQ services. 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. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. Contact info: [email protected] PlateIQ.com @plate_iq Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Greg Alpatov 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!

Jamie Giovinazzo is the founder of Eat Clean Bro, a meal delivery service that started from a conversation at the gym, and a vision to help people be more healthy. In 2013, after 7 failed attempts, and only $300, Eat Clean Bro was finally able to get off the ground and hasn't stopped scaling since. As of 2019 Eat Clean Bro has tens of thousands of customers across 11 states. 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: "A man can fail many times, but he is not a failure until, he give up." In today's episode with Jamie Giovinazzo we will discuss: Being unprepared when you start your business Learning from failure Finding a business partner Mistakes people make they start to make money Partners. Do you need them? The desire to help people Being OK with failure Organization is key Recognize your weaknesses Adderral addiction You have to be honest with yourself to be successful Drugs in our industry Make friends in the industry Growing while maintaining a small business mentality Communication and problem solving are key The future of small businesses in America Helping other entrepreneurs Playing the long game Today's sponsor: RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Collaboration What's a current challenge? How are you dealing with it? Competing against brands with much bigger bank accounts Share one code of conduct or behavior you teach your team. Treat people the way you want to be treated What is one uncommon standard of service you teach your staff? Healthy prepared meals with no contract or minimum What's one book we must read to become a better person or restaurant owner? How To Win Friends and Influence People by Dale Carnegie GET THIS BOOK FOR FREE AT AUDIBLE.COM If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat people the way you want to be treated, listen to your gut, always do the right thing Contact info: Instagram: @jamiegiovinazzo 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

Get your 30-day Trial to RestaurantUnstoppableNetwork.com Originally growing up in LA, Chef Lee Frank moved to San Francisco to start cooking in 1997 at the famous Lark Creek Inn, where he worked his way to the sous chef position at the age of 25. Not long after, he moved East to NH and would spend the next decade-plus working for well regarded New England restaurants including: Bonta Restaurant, Brazo, MC Perkins Cove, Arrows Restaurant, and Anneke Jans, before using his 20 years of experience to execute his own vision Otis Restaurant at the Inn by the Bandstand in Exeter, NH. Only 4 months into business, he was invited to cook at the beard house, and in the first year of business Otis was recognized by NH as the Best New Restaurant in NH. Check out episode 755 with David Vargas as mentioned in today's episode! Check out episode 748 with Evan Hennessey as mentioned in today's episode! Show notes… Calls to ACTION!!! Get your 30-day Trial to RestaurantUnstoppableNetwork.com 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 true to yourself. Do you." In today's episode with Lee Frank we will discuss: Don't chase money if that means sacrificing who you are An early desire to be in a kitchen Realizing school isn't for you Taking a step back in order to go forward You have to be willing to grind it out in this industry Never choose a job based on the money Gaining knowledge when you're young is more valuable than money Culinary school? Line cooks and chefs. What's the difference? Failures Who started farm-to-table? Giving credit where credit is due Living above the restaurant where you work at' The importance of FOH Attention to detail Maintain standards Constant gentle pressure Checklists Thank your staff Business-minded People don't invest in things, they invest in PEOPLE An individual makes it good, a team makes it great The numbers Building a great team The creation of Chefs After Dark Events in your restaurant aimed at restaurant people Share passion The power of transparency Communication The stress bell curve Quality of service stays consistent regardless of volume Showing up EVERY DAY is easier when you're being YOU Attracting like-minded people Be willing to put in the work Don't ask anyone to do anything you wouldn't do yourself 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. RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard working What is your biggest weakness? Sarcasm What's one question you ask or thing you look for during an interview? What's your biggest weakness? What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Politeness, say please and thank you What is one uncommon standard of service you teach your staff? Every guest is important, not just the ones that look like they will le

Over the last 12 years Shawn Walchef's restaurant, Cali Comfort BBQ, and media business has generated over twenty five million dollars in sales in San Diego, California without ever adding another single location. His greatest location curse became his greatest gift as it forced him to focus on all things digital just to stay in business. Currently his team has developed a plan to scale with a new bbq media model that is three times more profitable than his first business. Check out Episode 675: The Power of getting Involved in Your Community with Shawn Walchef Check out RestaurantOwner.com as mentioned in today's episode! Check out Restaurant Solutions, Inc. (RSI) as mentioned in today's episode! Check out If This Then That as mentioned in today's episode! Check out Zapier | The easiest way to automate your work. 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!) In today's workshop with Shawn Walchef we will discuss: Stay curious, get involved, ask for help Every day at your restaurant is an event, treat it like that Digital storytelling through smartphones Establish relationships NOT based on exchanging money Put on events for people as favors Document and share everything If you are overwhelmed with the abundance of apps and platforms... the internet breaks down to video audio images written word When it comes to the step by step of sharing your work online... the 4 P's are Plan Produce Publish Promote Today's sponsor: RestaurantOwner.com is an online community of independent restaurant owners and managers who want training and tools to build a better restaurant and a more profitable, successful business. Resources include hundreds of downloadable templates, training videos and online courses on topics such as recipe costing, prime cost, improving the guest experience and building a positive culture. RestaurantOwner.com also conducts regular live webinars on a variety of timely and relevant topics. Whether you're thinking about opening a restaurant, in the planning stages, or already have multiple locations, RestaurantOwner.com has resources that can help you make better decisions, streamline operations and elevate the thinking and level of engagement of your team. 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] Website: calibbq.media Twitter: @ShawnPWalchef 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 Shawn Walchef 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!

Kate McGrath originates from Newfields, NH, and is a graduate from the University of New Hampshire where she majored in Liberal Arts, Political Science, and Communications. In 2003 she joined the Jumpin' Jays Fish Cafe team as a host and eventually became GM. In 2016 she partnered Jay McSharry (the "Jay" from Jumpin Jay's) and Andrew Wilson to open The Rail Penny Tavern. In 2020 The Rail Penny Tavern was recognized by NH magazine as one of the best overall dining experiences in NH. Check out Resy 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: "Take your chance." In today's episode with Kate McGrath we will discuss: Take chances Where do you wan to be in the future and what are you willing to do to get there? Work ethic Kitchen work provides work everywhere in the world Travel Motivated by money when you're young Stepping up professionalism Working at a restaurant is like throwing a party The host position and its importance Hosts are unappreciated and underused during most services Wine as a language Pooling tips? Making regulars Pivoting during COVID-19 "Aha" moments Giving up the responsibilities to move on to more Investments and what's right for you Money management/time management Markting Opening challenges Staffing challenges Shift your messages based on the team members you are working with, not everyone is the same Ditching intolerance with age Training The restaurant industry has its own language and you need to learn it and teach it Challenges of creating regulars Knowing what the guest needs before they know what they need Constant growth and betterment Tracking growth Today's sponsor: 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? "I'm Irish so I hold a grudge." What's one question you ask or thing you look for during an interview? Why are you here? What's a current challenge? How are you dealing with it? Besides COVID-19, staffing Share one code of conduct or behavior you teach your team. Calm on the service but busy underneath What is one uncommon standard of service you teach your staff? Cleanliness of tables and knowing what the guest wants before he/she does What's one book we must read to become a better person or restaurant owner? What Do You Do With A Chance? by Kobi Yamada GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Show appreciation for staff and team members Name one service you've hired. Reliable Equipment, LLC in Dover, NH What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Instagram If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of

CLICK HERE to schedule your discovery call with David Scott Peters. In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop checklists to "enforce your will.". David Scott Peters offers a 24-week premium coaching program for independent restaurant owners who are committed to transformation. The first step is a discovery call where David helps you identify what is holding you back from the breakthrough that leads to the freedom you deserve. Working through this information together, you and he will determine if his program is a good fit for you. If not, you'll leave the call with the steps to follow to breakthrough. Please note, Eric Cacciatore is an affiliate for David's 24-week Restaurant Transformation Intensive and receives a $2,000 commission, which he'll split with anyone who signs up through Restaurant Unstoppable. This split provides $1,000 to each new member who joins through his link as a discount off the price of their membership David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business. Check out his website: davidscottpeters.com David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 4 previous episodes including: Check out episode 141: Helping Put The Power Back In The Hands Of Independents Check out episode 437: Where To Start With Menu Engineering Check out episode 578: How To Build A Budget Check out episode 639: 7 Steps For Creating Great Managers Click here to Join the RUNetwork and Get 30-days access on me-- FREE. 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: "Ideas are cheap; it's the people who put them into action who are priceless." In today's workshop with David Scott Peters we will discuss: Systems Quantifiable goals Trainable results Define standards (Accountability) Standards Start with standards COVID-19 has changed this, standards change Details Cash control Every detail matters Routine Join the network to receive all the tools and resources from each workshop including today's. Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 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. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! Contact info: Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Scott Peters for joining me for another awesome ep

Eric Cacciatore is the host of Restaurant Unstoppable Podcast and Jared Parisi is the audio/visual editor. Today we are discussing the future of Restaurant Unstoppable, our vision, our core values, and the Restaurant Unstoppable Network. Check out Getting Personal 1 Check out Getting Personal 2 Check out the past workshops that we hosted in the Restaurant Unstoppable Network including... 761: Optimizing Digital Ordering With Toast, Inc. 760: Nick Sarillo On Tangible Framing For Employee Growth 758: Jordan Boesch On In-Depth With 7Shifts 756: Jill Raff On The 3 E's To Heightened Customer Experience 753: Carrie Luxem On HR Systems and Recruiting 751: Jeremy Julian On 6 Prioritized Systems And Tech To Invest In Your Restaurant 750: Nick Kokonas On Tock And Knowing Your Customer 749: Zaid Ayoub On Converting Commissary Into Direct-To-Consumer Kitchen 747: Ari Weinzweig on Anarchism Is Business 745: Chris Schultz on Knowing When It's Time To Scale Click here to Join the RUNetwork and Get 30-days access on me-- FREE. 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!) In today's episode with Jared and Eric we will discuss: The future of Restaurant Unstoppable Our core values Our mission statement The Restaurant Unstoppable Network (RUN) Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! 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 protected] [email protected] RU on IG: @ericcacciatore 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 Jared Parisi 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 conversation is about Optimizing Digital Ordering with Toast POS. Eric Cacciatore is the moderator and the panel will be made up of three other industry leaders: Doug Brown, Marketing and Branding Consultant and co-Founder of Buckhorn Grill with locations all over California, Josh Bufford, Co-Founder of Toast New American Gastropub in Richmond, VA, and Bruno Salazar and Don Pollo of Rosatoro Restaurant & Pisco Bar in NYC, and Candace Barocci Warner, Managing Partner, General Manager & Business Controller of Convito Café & Market in Wilmette, IL. Check out Toast's On The Line as mentioned in today's episode! Click here to Join the RUNetwork and Get 30-days access on me-- FREE. 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!) In today's panel discussion we will be covering these 3 major topics: Menu Management - how two pivot your menu to take-out and delivery-friendly Marketing - how to introduce these changes to your customers Customer Education - how to send customers directly to you and avoid 3rd-party delivery fees Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! 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: Toast, Inc. Doug Brown --- Buckhorn Grill Josh Bufford --- Toast New American Gastropub Bruno Salazar and Don Pollo --- Rosatoro Restaurant & Pisco Bar Candace Barocci Warner --- Convito Café & Market 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 Toast, Inc., Candace Barocci Warner, Doug Brown, Josh Bufford, Bruno Salazar, and Don Pollo 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!

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Plus get the bonus assets mentioned in today's episode. The Shed Restaurant in Libby, MT- Executive Chef Opportunity Nick Sarillo is today's guest. He is the founder and CEO of Nick's Pizza and Pub with locations in Crystal Lake and Elgin, IL. He is also the author of A Slice of the Pie: How To Build A Big Little Business. Additionally, Nick is the founder of the Trust and Track Institute. Check out episode 099 and episode 170 with Nick Sarillo! Check out episode 743 with Rudy Miick 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: "I inspire purpose and values in people's work and life." In today's workshop with Nick Sarillo we will discuss: Workshop details, along with tangible resources provided by Nick Sarillo, can be found here when you become a member. That link gets you your first 30 days for free! Today's sponsor: 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 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: Nick's Trust and Track Institute 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 Nick Sarillo 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!

Join the RUNetwork and get 30-DAYS FREE on me! Get control over your cash flow with The Profit First Money Management System COURSE. Originating from Ocean County, NJ, today's guest is Rob Giuliani, a graduate of Rutgers University, a veteran, entrepreneur, restaurateur, surfer, and the co-founder & CEO of Playa Bowls, which just opened its 99th location. 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: "Anyone can give up. It's the easiest thing in the world to do. But to hold it together when everyone else would understand if you fell apart? That's true strength." In today's episode with Rob Giuliani we will discuss: Giving up is easy Partnerships Taking the leap Early entrepreneurial leanings Being calculated Entrepreneurs are risk-takers An aversion to borrowing money Franchising Giving up a six figure salary to sell açaí bowls The fear of failing makes you stronger Pop ups Collaborations are key Unrealistic expectations for opening a new space Marketing Lead by example Third-party delivery COVID-19 adaptations Able and willing to communicate with your team Today's sponsor: 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. 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. 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion What is your biggest weakness? Kindness What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Loyalty What is one uncommon standard of service you teach your staff? Customer service. Go above and beyond. Walk the bag around the corner and give it to the customer, as an example. What's one thing you feel restaurateurs don't know well enough or do often enough? Customer service Name one service you've hired. Book keeping/Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? TapMango - Customer Loyalty & 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? Eat good, healthy food Find good financial guidance Be kind 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 Rob Giuliani 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 v

CLICK HERE TO JOIN THE NETWORK Today's guest, Jordan Boesch, hails from Saskatoon, Saskatchewan, Canada, got his start in hospitality working at his dad's Quiznos, is a Graduate of Algonquin College of Applied Arts, is a programmer by trade, and is the CEO and Founder of 7shifts. In this episode, we dive into the story behind 7shifts, what separates 7Shifts from other Labor management platforms, the data 7Shifts is privilege to, and what the future of 7shifts looks like. Check out Radical Candor: Be A Kick-Ass Boss Without Losing Your Humanity by Kim Scott 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! 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: Belief in "the act off being radically candid." 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 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. 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 Jordan Boesch 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!

Join the RUNetwork! First 30 days on me! Check out episode 013 the first time Nancy Batista-Caswell joined the show! Check out Mass Restaurants United focusing on independant restaurants in Massachusetts. Check out Speaking Broadly Podcast as mentioned in today's episode! Check out Super Soul Podcast as mentioned in today's episode! Today's guest, Nancy Batista-Caswell, has been kicking butt and taking names for as long as she's been in the game. She is the Proprietor of Caswell's Restaurant Group which consists of Ceia Kitchen and Bar, BRINE, and Oak + Rowan. Ceia has received numerous 'best' awards for its culinary, wine and overall experience. Some of Ceia's more recent recognitions include an invitation to cook at the beard house and most recently StarChefs.com has named Today's guest Rising Star Restaurateur, the only honoree in the category. 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: Fail fast and move on In today's episode with Nancy Batista-Caswell we will discuss: The FOH grind Growing up in kitchens Chefs who excell in both the dining room and the kitchen It's all about relationships Embracing chef creativity Learning construction and how it relates to opening restaurants Seeing restaurants "from scratch" via buildouts and construction What brought her from Boston to Newburyport (north shore Mass.) Culture Volume issues in a new restaurant Community involvement When team members hit a ceiling in your restaurants Self-confidence in the industry Make your intentions known Feeding front-line workers Work/life balance Struggling to relax when not at your restaurant Does your community need another restaurant? Probably not Training costs money (hire slow, fire fast) COVID restrictions as a reality check for our industry Making payroll leaner Opening mistakes to avoid Game-ifying business How do politics affect the restaurant industry Emotional intelligence 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Time spent by myself What is your biggest weakness? Give people too many chances What's one question you ask or thing you look for during an interview? What are you eating and drinking? What's a current challenge? How are you dealing with it? Growing and maintaining loyalty from staff and customers Share one code of conduct or behavior you teach your team. Positive energy What's one book we must read to become a better person or restaurant owner? The New One-Minute Manager by Ken Blanchard and Spencer Johnson Talking to Strangers: What We Should Know About People We Don't Know by Malcolm Gladwell The infinite Game by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Reflect on your own day-to-day duties/routine Name one service you've hired. One Oak - HR 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 w

Click HERE for 12 Months FREE Restaurant Unstoppable Network. Click here to access Jills Course: Confident Customers Through Customer Experience (join the network and save $500) 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 RestaurantOwner.com 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: "Individually we are one drop but together we are an ocean." In today's workshop with Jill Raff we will discuss: The Three E's: Educate Engage Entrust More info and resources if you join the network here!

Get 12 Months of Restaurant Unstoppable Network here David Vargas, Chef/Owner, Vida Cantina brings his Mexican heritage and appreciation for local seasonal New England products to every plate at Vida Cantina in Portsmouth, NH. A James Beard-nominated chef, David grew up in Southern CA and spent time in Mexico as an exchange student. David works with the Kittery school system training the administration and staff, and teaching the students about healthy cooking and eating. David also is co-creator of Chefs After Dark, a friendly (raucous!) chef rivalry night among friends in the NH/MA/Maine chef community with hosted events raising funds for deserving local charities. David is also a leader in the region supporting NH Community Seafood, creating "Catch of the Day Tacos" with whatever fresh fish the collaborative hauls in. He earned a cult-like following for his home-made heritage corn tortillas, sourced with his own blend of local organic corn grown for him at Tuckaway Farms, resulting in David opening his own tortilla business, Vida Tortilla. These specialty tortillas are available at the popular Dos Amigos restaurants, Vida Cantina, and select New England restaurants. Show notes… Calls to ACTION!!! Subscribe to the 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: Justify your existence. In today's episode with David Vargas we will discuss: Being a wild child and growing up Feeling at home with restaurant industry workers Hospitality is treating people like family Living in Mexico City and learning to cook Culinary school and if you should go, very expensive Mentors Learning California-style cooking When to transition from line cook to head chef/restaurant owner Taking the next step in your career out of survival Learning food cost - reality vs. what you learn in culinary school You must be aware of what's going on in your industry - talk to other chefs and restauranteurs If you're not excited about your food, neither will your guests Sobriety in the industry Spend time away from your restaurant so that you long to be there Opening/operating a food truck Surviving (monetarily) a fire in your food truck Working as a mercenary chef Set your team up for success in their own lives and your business Catering Saying yes to everything Diversifying income Should we pay attention to services like Yelp? The power of getting involved with your community Cooking competitions Diversify your revenue streams Retail in your restaurant - online store and shipping advice Evolving because of COVID-19 - surviving the upcoming winter in NH (no outdoor dining) Today's sponsor: 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Coming in prepared every day to enjoy the day What is your biggest weakness? Not listening to my wife enough What's one question you ask or thing you look for during an interview? What makes you happy? What's a current challenge? How are you dealing with it? Besides COVID, work ethic of new staff, determining work ethic before hire someone Share one code of conduct or behavior you teach your team. Mental Mise en place What is one uncommon standard of service you teach your staff? To cook good is to look good What's

Join the Network and access the Profit First Course Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how. Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz. Mike Michalowicz is the author of Profit First: Transform Your Business From a Cash-Eating Monster to a Money-Making Machine. He's helped thousands of entrepreneurs gain control of their business. Kasey Anton, founder of Spark Business Consulting, and former restaurateur, and one of the only, if not THE only Certified Profit First Professionals with extensive restaurant owning experience. Success Quote or Mantra Care more than others. Your Sucess is our success. In this episode with Kasey Anton and Mike Michalowicz, we discuss: How Mike developed the Profit First Money Management System. How the profit first system is about making systems for you, and not the other way around. The human behavior behind why profit first works; Parkinson's Law, Primacy Effect. Howthe key to implementing profit first is to start slowly. How to implement Profit first into your business. The unique aspects of the restaurant industry that need to be considered when implementing profit first.

Nick Bishop Jr grew up in a restaurant family and today is the Co-Founder and Co-Owner of Hattie B's. Hattie B's Hot Chicken is a family business, founded and operated by father-and-son team Nick Bishop, Sr. and Nick Biship, Jr., and is headquartered in Nashville, TN, where there are three locations. The fast-casual eatery expanded first to Birmingham, AL, in 2016, followed by openings in Memphis, TN, and Atlanta, GA, in 2018. In the late summer of 2018, they opened their most recent location at Block 16 Urban Food Hall at the Cosmopolitan of Las Vegas. Check out A Lapsed Anarchist's Approach to Building a Great Business by Ari Weinzweig as mentioned in today's episode. Check out Start With Why: How Great Leaders Inspire Everyone to Take Action by Simon Sinek as mentioned in today's episode. Check out Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek 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: "Smile and hustle." In today's episode with Nick Bishop Jr. we will discuss: Creating core values Family businesses Seeing and acknowledging opportunity Retaining employees The history of hot chicken in Nashville Creating a brand around one item FOH Make your staff's lives better and they will make your customers' lives better Tip-sharing Inward growth Existing to make people's lives better How to know when you're ready to scale Modern society NEEDS restaurants for human-to-human contact in a digital age The weird bright side of COVID-19 in the industry Today's sponsor: 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. 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I care to point where I take it home with me What is your biggest weakness? I care to point where I take it home with me, try to keep it separate What's one question you ask or thing you look for during an interview? What gets you going outside of work and restaurants? Share one code of conduct or behavior you teach your team. Smile and hustle What is one uncommon standard of service you teach your staff? Recognize customers and knowledge it, take care of locals and regulars What's one book we must read to become a better person or restaurant owner? The Infinite Game by Simon Sinek 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 themselves too seriously Name one service you've hired. Mesa - furniture What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS Olo - Online Ordering for Restaurants If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Surround yourself with good people Don't continue to do things toast don't fulfill you Be open, be an open book Contact info: Hattie B's website Instagram: @hattiebs Facebook: @HattieBsMidtownNashville Twitter er: @HattieBs Thanks for listening! Thanks so much for joining today! Have some feedback you'd like t

Click this link for 12-months FREE Restaurant Unstoppable Network R.U.N. You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. We are here today to learn about recruiting and onboarding best practices, hiring for cultural fit. Check out my conversation on episode 321 with Carrie Luxem! Join the Restaurant Unstoppable Network to get access to hundreds of experts like Carrie and take part in these workshops. 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: "Leadership is about making an emotional connection with people." In today's workshop with Carrie Luxem we will discuss: Recruiting - How to find talent Cultural fit - hire people who match your culture Onboarding/orientation process Join the Restaurant Unstoppable Network for a FULL list of resources mentioned and breakdown of the advice given in today's workshop! 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. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 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: www.carrieluxem.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 Carrie Luxem for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin's locations in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina. Pat is a member of the famed Fatback Collective, a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South. Check out The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger 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: "Being super particular on the details is what matters in success." In today's episode with Patrick Martin we will discuss: Industry secrets and should you keep them? Mentors and their immense importance in this industry Waiting to open a restaurant based on finances even though you have the skills The IMMENSE importance of LEARNING People who cook often do so beyond the need for sustenance - we want to make people happy The benefits of an open mind To go to culinary school or not to go to culinary school? Dealing with critics Making mistakes and what we learn Partnerships Labor schedules "Game-ifying" business You NEED to learn the business side regardless of your role in the company Promoting within when your team isn't ready-avoid it! Pride in your brand Ask EVERYONE for advice but be particular about the advice you take Growth Invest in YOUR PEOPLE The love of teaching Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "You have to give a crap!" What is your biggest weakness? Over-analyze and go too deep into an issue What's one question you ask or thing you look for during an interview? Training costs money so make sure they want to stay for a longer amount of time What's a current challenge? How are you dealing with it? People Share one code of conduct or behavior you teach your team. Know your job and do your job What is one uncommon standard of service you teach your staff? Chef-driven, fine-dining FOH The customer is not always right but you still need to make them feel like they are right What's one book we must read to become a better person or restaurant owner? Lessons in Service from Charlie Trotter by Edmund Lawler Setting the Table by Danny Meyer One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Accounting - Todd Mormon of Fresh Hospitality If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do all the little things Smile and be very very nice with your customer base Treat others better than you treat yourself Contact info: Martin's Bar-B-Que Joint website Instagram: personal: @pitmasterpat business: @martinsbbq 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 Patrick Martin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resour

One of my goals with Restaurant Unstoppable is to slow down and to connect with guests and listeners on a more detailed, intimate level. I want to LITERALLY connect you with my network. Going forward, I'm going to offer all my guest the opportunity to connect with my audience via zoom the week their episode goes live. The goal is to pull back more layers and to get more granular. Plus, I want to provide my listeners with the opportunity to ask the questions they wish I had. If you want access to all future "Shop Talks" plus, workshops, coffee with eric, and access to other passionate, driven restaurateurs go to www.restaurantunstoppable.com/30daytrial to join the Restaurant Unstoppable Network

In today's episode, Jeremy Julian, Host of The Restaurant Technology Guys podcast and COO of Custom Business Solutions, joins us to discuss the 5 key systems every restaurant should invest in. Let's face it, there are many options out there to choose from when it comes to outfitting your restaurant,. Which tools and systems are most necessary? Which manufacturers of this technology to we recommend? What are my guest most recommended? These questions and more answered. Check out episode 137 with Jeremy about credit card security and episode 186 with Jeremy about 7 ways to prepare for a $15 per hour minimum wage increase. 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: "Help others get what they want and ultimately you will get what you want." The Five (plus a BONUS) systems to adopt in your business are: POS - a truly modern system Kitchen Management Software Inventory Management Systems/Software Labor Management Security systems/cameras BONUS: Data Analytics Tool For a full breakdown of resources mentioned in this episode regarding the above-mentioned programs please join the network here. Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium's texting platform, you'll be able to send review invites, request remote payments, and power curbside pickup; all through text. Contact info: Website: www.restauranttechnologyguys.com Twitter: @RestTechGuys 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 Jeremy Julian for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

After graduating with a degree in philosophy and a successful 10-year stint as an independent derivatives trader, Nick Kokonas partnered with Chef Grant Achatz to open Alinea Restaurant in 2005. In the years to follow, Nick would go on to co-find Next, The Aviary, and Roisters. In addition, Kokonas is the Founder and CEO of Tock, a cloud-based comprehensive booking system for restaurants, events, and pop-ups around the world. Check out the first time Nick Kokonas joined RU on episode 333. 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: "Just show up!" In today's episode with Nick Kokonas we will discuss: You should know your customer Deciding when to scale Writing a cocktail book Connecting with your guest digitally before they arrive Letting you team weigh in on creative decisions/branding/marketing Collecting emails Are regulars your most valuable customers? What do the numbers say? Partnering with a hotel Opening and closing a restaurant in 3 years Enforcing culture; is it possible? The intricacies of Tock and Tock To Go Contactless payment /paying with your phone Today's sponsor: Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium's texting platform, you'll be able to send review invites, request remote payments, and power curbside pickup; all through text. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Contact info: exploretock.com/join Email: [email protected] Instagram: @tockhq Twitter: @tock Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nick Kokonas for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Zaid Ayoub is the founder and CEO of the Bay Area-headquartered, rapidly expanding fast-casual concept SAJJ Mediterranean. A Jordan native, Ayoub frequented a local falafel shop while in college in the U.S. studying engineering and noticed that it often had a line out the door. He wondered if Mediterranean food could blend great flavors with streamlined operations, there was a market (full of hungry people) eager to eat it. After a few years in tech startups, a friend of his mentioned his Mediterranean fast-casual concept idea, and Ayoub took the plunge, opening the first SAJJ Mediterranean location in Menlo Park in 2012. Today we're here to learn about how Zaid took his commissary, and converted it to a Direct-t0-Market operation, delivering meals straight from the menu, family-style meals, and grocery items. We get into why he took this approach, the technology he's leveraging, models he's implementing, and much more. Check out episode 619 - my first episode Zaid Ayoub! 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: "Never test the depth of the water with both feet." Lots of resources mentioned today! Olo - Online/mobile ordering from restaurants Dispatch - used with Olo to aid in delivery Zuppler - Online ordering menus that are more than just a pretty face Survey Monkey - Find out what your guests wants from your restaurant The Farmers on Wheels - Fresh produce from the farm to your table Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium's texting platform, you'll be able to send review invites, request remote payments, and power curbside pickup; all through text. Contact info: Email: [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 Zaid Ayoub for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Join The Network Chef Hennessey is an award-winning chef and Dover, NH native. He graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has had experiences cooking alongside some of the best chef's in the country including: Chef Charlie Palmer at New York City'sn , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, Eli Kaimeh and Thomas Keller at Per Se. Chef Hennessey has worked as the Executive Chef of 43 Degrees North, and The Duniway Restaurant, as well as Chef de Partie of The One Hundred Club, all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods and now serves what he calls Progressive New England Cuisine, utilizing locally farmed and foraged foods to create artistically inspired dishes. In the summer of 2020, Hennessey became a 3-time Chopped Champion on Food Network's nationally acclaimed cooking competition show. In the spring of 2014, Hennessey was named a semi-finalist for the James Beard Awards in the category of Best Chef Northeast. In October of 2013, Chef Hennessey traveled to New York City and won the StarChefs.com VitaMix Challenge, a national competition that included a field of several hundreds of chefs, honed down to 6 six finalists and completed at the International Chefs Congress in Manhattan. Chef Hennessey is also a 2014 StarChefs.com Rising Star Chef Winner for Coastal New England. Check out Evan Hennessey on the Restaurant Unstoppable Podcast way back on episode 008 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: "Be humble but be brave and always look forward." In today's episode with Evan Hennessey we will discuss: Humility Culinary school Fulfilling personal responsibilities while pursuing a career Literally building a restaurant Anarchism in business Learning from the greatest in your region The business side of restaurants Partnerships Partnerships with family Catering Word-of-mouth marketing Tasting menu, reservation-only dining The numbers of opening 3 days-a -week with only 9 seats Fine dining through COVID-19 Today's sponsor: Podium- Only half of the businesses in America are text capable. Setting up a business texting line immediately gives you a competitive advantage. Texting gives you ultimate flexibility rather than being tethered to a phone. Need more reasons? On top of Podium's texting platform, you'll be able to send review invites, request remote payments, and power curbside pickup; all through text. Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Openness What is your biggest weakness? Openness What's one question you ask or thing you look for during an interview? What is your favorite restaurant and why? What's a current challenge? How are you dealing with it? Maintaing the balance of positive work, finance, and family. Share one code of conduct or behavior you teach your team. Failure is fine, I'd rather you ask me questions instead of making mistakes. What is one uncommon standard of service you teach your staff? Connect with the guests. What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer On Trails: An Exploration by Robert Moor GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Brookford Farm in Cantebury, NH What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Square Space OpenTable Facebook and Instagram If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to be brave I want my legacy to be a crater with houses built around it instead of a path with footprints Pay it forward Contact info: Instagram: @evanhennessey 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 us

Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at Full Heart Hospitality, and works on executing his vision for Red Barn Kitchen. Check out Matt's book Homegrown: Cooking From My New England Roots 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: "Head down, full heart" In today's episode with Matt Jennings we will discuss: Culinary school New England Culinary Institute The D.I.S.K. method Starting small Buying/operating a cheese shop as a starting point Budgeting Buying a business with established roots A partnership is a marriage Farmers markets Visioning - write it down Knowing when to say "No" Regrets Self-care Public Relations - do you need it? Chasing accolades Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of urgency What is your biggest weakness? Over-thinking What's one question you ask or thing you look for during an interview? The fire in their eyes What's a current challenge? How are you dealing with it? Shifting a culture to a new philosophy on food Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? 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? Listen Name one service you've hired. PR What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Galley Solutions - data-driven foodservice software If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be good to other people Believe in your own ability Love hard Contact info: Instagram: @matthewjennings Twitter: @matthewjennings 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 Matthew Jennings for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice President of Operations. Today, Chris serves Voodoo Doughnut as their CEO. You can see, Chris Schultz has developed a track recording of helping great brands scale. That's what we're here to talk about today: When You Know You're Ready To Scale. Show notes… Calls to ACTION!!! Subscribe to the 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 authentic. When You Know You're Ready To Scale: Business Can you show a conservative growth period over the period: Month over Month: quarter over quarter Don't be fooled by being on Main and Main Location is a factor. Your brand must be great to help manage cannibalization People Do they understand the Mission? Who are your culture carriers that can help lead and build the stores Pick front line people with whom you'd share a foxhole. have Confidence in leadership Embrace growth and opportunity without fear Culture Must have a solid culture to grow and employees want to grow-- "Growth mentality" Failure is not an option -- not just words on a wall, but a feeling you have "Growing big while staying small" Infrastructure A realistic view of the brand - Is it actually scalable AND scalable *where* you want to scale? When to hire in for growth VS "stretch" for growth to make it work Failure can occur because of too much overhead or by burning out good employees. Get utility players; they are vital to infrastructure-- find people who can wear different hats. Then empower them. CEO's must be able to sacrifice their own opinions and play the role of the visionary. Having leadership you trust to make decisions based on your vision. Why Growth? Making money - nothing wrong with wanting to make more money; but, important to recognize the complexities that come with it. Bringing the brand and experience to a larger consumer base. Growth is not necessarily an indicator of success Incremental growth One to two is hard Two to five is harder and the hardest Five to 10 is impossible After 10 it gets easier "Selling" Your Brand It's okay to strategically utilize for growth Why franchising works Brand based companies are different licensing and Licensees Company Operated. Are you Ready as a Leader? Contact info: [email protected] 425-372-6556 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chris Schultz for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Join RestaurantUnstoppableNetwork.com Use this link and get your first 30 days on me! Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the nation and overseas, Bissonnette landed in Boston in 1999. After working around Boston, Bissonnette was recruited to help Garrett Hawker open Eastern Standard. Two years later Jamie was recruited by Ken Oringer to open KO Prime. Oringer and Bissonnette partnered to develop Boston favorites Toro, Coppa, and Little Donkey. Check out the first time Jamie joined RU back on episode 067! Visit www.saverestaurant.com to help save local restaurants. Tell congress to Pass the RESTAURANTS Act NOW! 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: "PMA - Positive Mental Attitude." In today's episode with Jamie Bissonnette we will discuss: Importance of traveling for a chef Importance of networking-beyond social media Recognizing you're in a rut and getting yourself out Pushing your staff to the right limit Advice for staging Just because you're a great chef doesn't mean you're a good manager Anger in the kitchen Partnerships Patients Self-awareness Compassion When your drive overtakes common sense COVID-19 Today's sponsor: Join RestaurantUnstoppableNetwork.com Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Curiosity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Give our staff a sense of purpose during COVID Share one code of conduct or behavior you teach your team. Be sincere What is one uncommon standard of service you teach your staff? Attention to detail with allergy protocols What's one book we must read to become a better person or restaurant owner? The Apprentice: My Life in the Kitchen by Jacques Pépin The Perfectionist: Life and Death of Haute Cuisine by Rudolph Chelminski GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Check in with their staff Name one service you've hired. Total HR Solutions What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Avero - Unlock Your Restaurant's Potention If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Wear a mask Wash your hands Be fucking nice to each other Contact info: Instagram: @jamiebiss 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 Jamie Bissonnette for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Join RestaurantUnstoppableNetwork.com and get your first 30 days FREE At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive Chef, and eventually private chef before founding The Farmers Dinner. The Farmers Dinner concept came about from Keith's time working with local farms in the New England area. He wanted a way to support local farms while sharing the stories he learned from his time with various farmers. Since 2012, The Farmers Dinner has hosted over 81 farms to table events across New England and fed more than 20,000 customers raising over $140,000 for local farms. In addition to his time in the kitchen, Keith is the author of two books, The Perfect Turkey and co-author of the 2019 release, The Farmers Dinner – A Story in Every Bite. He's also got a Third book in the works. Check out The Four Agreements: A Practical Guide to Personal Freedom by Don Miguel Ruiz 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: "You did what you knew how to do, and when you knew better, you did better." -Maya Angelou In today's episode with Keith Sarasin we will discuss: Open-mindedness Psychology of hospitality Belief systems/breaking habits Vulnerability What is success? What can we do to maintain good staff? What is a "farmers dinner?" Email list generation Various insurance needs for popups/events Opening your first restaurant with a partner to then leave the operation Opening stress Multiple channels of revenue

Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their pop-up fish taco concept, Gulf Tacos. After making a name for themselves by winning a few local food competitions, the duo saw an opportunity to ride the Nashville Hot Chicken wave in 2018. With this seen opportunity, Southerns Food was created and they've been selling out of sandwiches, daily, ever since. Show notes… Calls to ACTION!!! Subscribe to the 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: "Service to others is the rent we pay for our room on earth." -Muhammad Ali In today's episode with Anthony Cruz and Teen Colley we will discuss: Mentors Chefs making mentees cry Demanding respect as a leader What Susan Spicer taught Anthony in the kitchen Working on the line with no tickets, just call backs Work ethic Alcoholism in the restaurant industry Testing a concept at festivals Word of mouth Let your people lean into their strengths Giving away food to even organizers Willingness to be vulnerable and ask questions/seek guidance Painting yourself into a corner through branding Social media best practices Cross-promotions with companies you like and respect Giveaways, are they worth it? COVID-19's effect on festivals and food trucks Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Gene: Remain calm during a stressful service Anthony: Passion What is your biggest weakness? High standards, no one cares as much as the owners What's one question you ask or thing you look for during an interview? Are you willing to go through this with us? Watch them work and see if they will work well within the company What's a current challenge? How are you dealing with it? Anthony: Finding the right mentors for uncharted waters e.i. franchising/brick and mortars Gene: Work-life balance Share one code of conduct or behavior you teach your team. Meticulous pursuit of perfection and a constant sense of urgency What is one uncommon standard of service you teach your staff? Giveaways/treat each customer as a friend What's one book we must read to become a better person or restaurant owner? Leader Shift: The 11 Essential Changes Every leader Must Embrace by John C. Maxwell GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Restaurants' inability to adapt (especially during COVID-19) BOH/FOH employees are not compensated for what they're worth in this industry Name one service you've hired. Tiny Buffalo Clothing - merch What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Instagram @southernsfood Square - POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Always be kind to others Don't be greedy Help others Contact info: Instagram: @sothernsfood 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 Anthony Cruz and Gene Cally for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dining experience, coming up in Emeril Lagassi restaurants and growing up Cajun, born and raised in Rayne, LA, in the heart of Cajun country. With over 300 years of New Orleans family roots, Isaac and Amanda opened Toups' Meatery restaurant in the spring of 2012. 5 years later Toups' Meatery was followed by Toup's South. 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: "Too dumb to be scared." In today's episode with Isaac Toups we will discuss: The true meaning of "Cajun" There's an insane amount to learn as a chef, even 20 years in Organization Take a fault and turn it into a superpower Consistency How to "taste your food" "Work clean" Seniority advancements are a mistake Have a good report with everyone in your circle Be as straight-forward as possible with your staff Being a manager in a kitchen for 20 years gives you a degree in psychology Everyone knows that dick at work; don't be that dick at work Staging/traveling Marketing yourself Being a chef with a talent agency Celebrity chefs Recipe books The reality of "living the dream" Location, location, location Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Drive What is your biggest weakness? Ego, a little is good but too much is bad news What's one question you ask or thing you look for during an interview? Team player What's a current challenge? How are you dealing with it? Staying calm, learn when to walk away from a situation and/or let someone else take it over Share one code of conduct or behavior you teach your team. Do to others what you would like done to you What is one uncommon standard of service you teach your staff? The customer is not always right What's one book we must read to become a better person or restaurant owner? Au Pied de Cochon by Martin Picard 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 ask their employees or their best customers what they could be doing better What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Instagram: @toupsmeatery If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be there for your children Do your work 100% or don't do it at all Find someone to love and love them more Contact info: Facebook: @ToupsMeatery Instagram: @toupsmeatery | @teamtoups 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 Isaac Toups for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer's Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 734 with Drew Delaughter as mentioned in today's episode. Check out episode 732 with Chef Michael Gulotta 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: "Success is a journey, not a destination." Found on a coffee mug in the rubble of the restaurant now called Saint-Germain. In today's episode with Trey Smith we will discuss: Attention to detail Mentors From law school to culinary school The competitive side of cooking Learning how to ask for help Trusting your team to execute your vision Living and learning in Germany In German restaurants you serve what you kill the night before You're only as good as your team CPA's and accounting Leadership and how to manager people Be respectful always in your restaurant Projections and checklists Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Perfectionist What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? What is your long-term goal What's a current challenge? How are you dealing with it? Planning anything during COVID-19 Share one code of conduct or behavior you teach your team. Communication What is one uncommon standard of service you teach your staff? Professional actions within a casual environment What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Lawyer What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? DineX POS system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? If you have a dream, take the leap Enjoy what success you have Work your butt off until it's time to stop Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.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 Trey Smith for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the challenge head-on and leveraged their years of experience with critical thinking and project management to revitalize the Mid-City New Orleans neighborhood in the wake of Hurricane Katrina. 12 years later, they've scaled The Ruby Slipper to 18 locations throughout the Gulf Coast under the brand of Ruby Slipper and Ruby Sunshine. In addition, Jennifer has served on the Board of Directors of Liberty's Kitchen. The Ruby Slipper has been named one of Forbes Magazine's Inner City 100 for three years. It was also named a Breakout Brand by Nation's Restaurant News in 2017. Check out episode 730 with Dennis Bagneris, CEO of Liberty's Kitchen as mentioned in today's episode! Check out RestaurantOwner.com 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: "If you focus on your people and put your people first, they'll put your gusts first, and ultimately you're going to be successful." In today's episode with Jennifer Weishaupt we will discuss: Autonomy Building a restaurant in response to Hurricane Katrina Going from engineer to restauranteur What can you learn from 2 years at McDonald's? The answer: A LOT! Multiple channels of revenue Opening a successful restaurant with a full-time job Sharing your numbers with your team Importance of team meetings An efficient staff meeting Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? World-class sleeper What is your biggest weakness? Opinionated What's one question you ask or thing you look for during an interview? Adaptability, great attitude What's a current challenge? How are you dealing with it? Hiring great people Share one code of conduct or behavior you teach your team. Gracious What is one uncommon standard of service you teach your staff? A little something extra What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Untamed by Glennon Doyle GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Talk to their staff and know what it's like on the front line Name one service you've hired. Steritech - cleaning auditor What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? NoWait - reservation system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? It's always and only about the people The early bird DOES catch the worm Keep the balance Contact info: Instagram: @rubyslippercafe | @rubysunshinebrunch www.rubysunshine.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 Jennifer Weishaupt for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here. To learn more about carbon-neutral operations visit Chef Sammy Monsour's website. Check out Josh's podcast - Full Comp Podcast Check out Principles by Ray Dalia as recommended by Josh in this episode. Check out Traction: Get a Grip On Your Business by Gino Wickman as recommended by Josh in this episode. Check out Good to Great: Why Some Companies Make the Leap...And Others Don't by Jim Collins as recommended by Josh in this 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: "Success is a mindset, not a feeling." In today's episode with Josh Kopek we will discuss: Gratitude Don't be satisfied; be grateful Nightclub hospitality Understanding your failures AND your success Fear in the industry, fear to fail Gender inequities in the restaurant industry Creating a side-hustle to leverage the cost to open your business Passive income - can you leverage it? Invest in people, not businesses Outward vs. inward growth Authentic desperation in trying to make people happy Every restaurant you buy is giving you a new job Southern food on the west coast Damage control in your restaurant when it's needed What is equity worth vs. cash flow? Strategic quitting: if something isn't working, STOP! Ego and vulnerability Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My vulnerability What is your biggest weakness? My ego What's one question you ask or thing you look for during an interview? "How do you feel about people?" What's a current challenge? How are you dealing with it? COVID-19, "how can I be more of-service?" Share one code of conduct or behavior you teach your team. Attention to detail What is one uncommon standard of service you teach your staff? Everybody leaves happy What's one book we must read to become a better person or restaurant owner? Traction: Get a Grip On Your Business by Gino Wickman GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't do well enough or do often enough? Quit Name one service you've hired. Social media manager What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? justcallFLO.com - virtual reservation systems If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Focus on your family, they should be your only priority Treat others how you want to be treated Honesty is the best policy Contact info: Instagram: @joshkopel joshkopel.com Josh's podcast - Full Comp Podcast Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Josh Kopel for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my gu

Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro. Go to www.saverestaurants.com as mentioned in today's episode to support restaurants. Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims. 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: "Positive vibes all around." In today's episode with Nina Compton we will discuss: The feeling of hitting a ceiling Being committed to your journey before taking the first step Receiving industry accolades while operating in the red Food cost management Competing on top chef Having so many things on your table and no time to look at them Making sure you sign the right deal Always get a lawyer on your side for establishing business deals Restauranteurs overspend before opening and open in the red The differences in hotel restaurant deals; which is best for you? The effects of AirBnB on your restaurant's neighborhood and your business The effects of COVID on NOLA specifically Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? Open-mindedness What's a current challenge? How are you dealing with it? The future Share one code of conduct or behavior you teach your team. Be kind and empathetic What is one uncommon standard of service you teach your staff? Recognition of your guest. SEE them What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? The focus on diversity in restaurants Name one service you've hired. Accounting - ASU Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Micros - HR If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Use salt Have fun when you're cooking and eating Share with people you love Contact info: Instagram: @ninacompton 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 Nina Compton for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer's Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 733 with Michael Gulotta 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: "We wouldn't do anything out of fear or greed." In today's episode with Drew Delaughter we will discuss: Being a jack of all trades in the restaurant Mentors Learning professionalism What is professionalism? Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path Humility Working with brand new owners who are learning as they go Bridging the gap between BOH and FOH Delegation and how to balance setting a good example and handing out tasks Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humility What is your biggest weakness? "I don't know." What's one question you ask or thing you look for during an interview? Team work, self-motivation What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Be humble What is one uncommon standard of service you teach your staff? Recognizing an opportunity for hospitality What's one book we must read to become a better person or restaurant owner? Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Mentorship mentality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Resy reservation system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be humble Show up to something that you want to show up to Switch to Resy Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.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 Drew Delaughter for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Ariane Daguin is the founder, owner and CEO of D'Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D'Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer health. Check out Nourishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom by Fred Provenza 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: "Life is short. You might as well do the right thing." "All for one and one for all." In today's episode with arcane Daguin we will discuss: The importance of doing the right thing How COVID affects restaurant vendors The value of education and not cutting corners The silver-lining of COVID on our values Why don't we demand to know where our food comes from in restaurants? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Contact info: D'Artagnan 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 Ariane Daguin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August, where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened Mopho to rave reviews and accolades. Today, Michael has scaled the operation to include Maypop and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out The Last Days of Haute Cuisine by Patric Kuh as mentioned in today's episode. Check out The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt as mentioned in today's episode. Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber 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: "Please and thank you restaurants." In today's episode with Michael Gulotta we will discuss: Respect and disrespect The importance of saying please and thank you even when the situation is stressful Knowing you wanted to be a chef at 8 years old There are too many restaurants Restaurants with awards on the walls and unable to pay the bills People expect high quality for less money - it isn't sustainable for the provider Cooking in Italy and Germany The right way to scale Employees-first culture Investors/partners Getting your staff to take ownership Building a great team - it takes time The unique challenges of NOLA restaurants Crippling stress and learning how to deal with it Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Bull-headedness What is your biggest weakness? Bull-headedness What's one question you ask or thing you look for during an interview? The ability to hold a conversation. "I need to talk to my staff." What's a current challenge? How are you dealing with it? "Figure out what I still have and maintain it moving forward." Share one code of conduct or behavior you teach your team. Please and thank you What is one uncommon standard of service you teach your staff? Always put bullets in our staffs' guns, always have their back, especially if they've been with us for a long time. What's one book we must read to become a better person or restaurant owner? Sapiens: A Brief History of Humankind by Yuval Noah Harari GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Bigger is not better What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? 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? Take the time to stop and look at your business and see how everyone within is operating Make time for yourself Be ok with the fact that to provide fully for your staff you will need to make sacrifices Contact info: Mopho Instagram: @mophonola Personal Instagram: @michaelgulotta Mopho website Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michael Gulotta for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first.

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond. Today we're here to discuss COVID-19 best practices. Show notes… Calls to ACTION!!! Subscribe to the 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: Providing public health for the community In today's episode with Dr. Kara Farley we will discuss: How to Keep employees and guests safe. What's the Restaurant Owner's Liability? Record-keeping Screening Creating Safe Environment Cleaning Don't need to legally report to the public within 6 feet for 15 minutes Aside from liability, what is the restaurant owners ethical responsibility? What can we do for our employees to make them feel and actually be safer? Whats the process? Screening before the come to work- do you feel sick Temperature check Creating a culture of a common away What's the process look like? Hand washing Why is taking temperature not necessarily the best practice? What if our employees do not want to participate. What happens when one of your employees tests positive. What happens if a guest test positive? What's the latest on what we KNOW about COVID19 What's the best PPE out there, and where can we get it? What's the perfect-case scenario? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Contact info: Email: [email protected] Blue Ocean Health Services 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 Dr. Kara Farley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond. Today we're here to discuss COVID-19 best practices. Show notes… Calls to ACTION!!! Subscribe to the 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: Providing public health for the community In today's episode with Dr. Kara Farley we will discuss: How to Keep employees and guests safe. What's the Restaurant Owner's Liability? Record-keeping Screening Creating Safe Environment Cleaning Don't need to legally report to the public within 6 feet for 15 minutes Aside from liability, what is the restaurant owners ethical responsibility? What can we do for our employees to make them feel and actually be safer? Whats the process? Screening before the come to work- do you feel sick Temperature check Creating a culture of a common away What's the process look like? Hand washing Why is taking temperature not necessarily the best practice? What if our employees do not want to participate. What happens when one of your employees tests positive. What happens if a guest test positive? What's the latest on what we KNOW about COVID19 What's the best PPE out there, and where can we get it? What's the perfect-case scenario? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Contact info: Email: [email protected] Blue Ocean Health Services 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 Dr. Kara Farley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In 2008, Janet Davas founded Liberty's Kitchen. Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to develop self-sustainability, through an intensive 1-year life skills curriculum and employability skills training program, set in a culinary environment. Check out Sapiens: A Brief History of Human Kind by Yuval Noah Harari as mentioned in today's episode! Check out OpenTable 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: "It takes a village." In today's episode with Dennis Bagneris we will discuss: Humans are naturally tribal; we seek the guidance of a group Community The importance of a strong family foundation The banking world/understanding finances Racism and activism Existing to serve the people you employ Applying non-profit operations and culture to a for-profit business You have to know WHAT you're hiring for What can you learn from your employees? Answer: a lot Racism/sexism/ego in our industry Break the mold; if you didn't like how you were trained then don't train your staff that way The realization of how few people of color are CEO's Before you fire someone find out the real reason behind their faults, it may be out of their control and there may be things you can do to help them Advice for creating a non-profit organization Cooking provides and can be a super power Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Self-reflection What is your biggest weakness? Delegation What's one question you ask or thing you look for during an interview? What do they care most about? What's a current challenge? How are you dealing with it? Self-care Share one code of conduct or behavior you teach your team. We want people to leave this place having had a good experience in everything including and beyond the food What is one uncommon standard of service you teach your staff? Interdependence - you can't do it all by yourself What's one thing you feel restaurateurs don't know well enough or do often enough? Investing their time instead of their money What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? SalesForce - CRM on demand If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Trust your gut - don't ignore it I don't believe anyone is inherently evil - people can be approached correctly and minds can change You have to find something you love in this world to exist in it Contact info: Liberty's Kitchen website Facebook: @LibertysKitchen Instagram: @libertyskitchen Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment