Restaurant Unstoppable with Eric Cacciatore

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

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef at Foxtail; a seasonally driven experiential at home dining concept. Check out Eat That Frog by Brian Tracy 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: Clear eyes, full hearts, can't lose." In today's episode with Page Pressley we will discuss: Working for free - the benefits Breaking bad habits in the kitchen NOT cooking with recipes If you want something you have to go get it Managing precision and volume Incentive Substance abuse in the industry Emotional intelligence How to teach culture Achieving balance The significance of networking in the industry Opening 5 restaurants in 18 months Opening vs. Operating an existing restaurant Becoming investable Dinner clubs! Today's sponsor: 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Clarity What is your biggest weakness? Balance What's one question you ask or thing you look for during an interview? What do you do outside work? What's a current challenge? How are you dealing with it? Time management Share one code of conduct or behavior you teach your team. Approach everything with love What is one uncommon standard of service you teach your staff? Approach everything with love What's one book we must read to become a better person or restaurant owner? 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? Ask what they can do for the people who are serving them Name one service you've hired. Web design - Helms Workshop What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? A general better understanding of how internet connections work If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Always show up for the people who show up for you Clear eyes, full hearts, can't lose No amount of work or professional success is worth significant personal sacrifice Contact info: Check out the Fox Tales podcast hosted by Page. Foxtails website [email protected] Social handles: Twitter: @pagepressley Instagram: @pagepressley 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 Page Pressley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast,

Hailing from Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at Popeyes. He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for Chuy's in the mid-2000s. Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 Torchy's was born. 14 years later Mike serves Torchy's as Founder and Chairman and the brand has scaled to 17 locations in the Austin Metroplex area and over 75 locations in all. Check out The 7 Habits of Highly Effective People by Stephen 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: "The Devil is in the details." In today's episode with Mike Rypka we will discuss: The details and why they're important Why you should move on from a restaurant after 2 years Working in different areas of hospitality Letting your team be a part of the creative process Gamifying work Giving your people room to be creative and add value to your organization How much better the culture is when the owners are fewer places removed from the bottom of the heigherarchy Do something unique to stand out Guerilla marketing give lots of food away- get it in their mouth Know your lane and trusting others who are strong where you're weak Ego - get rid of it Catering for Disney and MTV 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? Tenacity What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? "If I could drive to El Paso and back with the person and not want to throw them out of the car I think I could work with them on a daily basis." What's a current challenge? How are you dealing with it? Maintaining the integrity of the brand Share one code of conduct or behavior you teach your team. Respect, honor, integrity What is one uncommon standard of service you teach your staff? Treat customers like family What's one book we must read to become a better person or restaurant owner? One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Don't focus enough on the food Name one service you've hired. T3 for marketing 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 with respect Be the best you can be Follow your dreams and your passion Contact info: torchystacos.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 eve

John Houghtaling is the owner at Gauthier Murphy and Houghtaling LLC Attorneys at Law where they specialize in first-party business insurance litigations. He is also leading the Business Interruption Group, a nonprofit advocacy group comprised of leaders in the industry, including Wolfgang Puck, Daniel Boulud, and Thomas Keller. Today we are here, to tell the truth behind what insurers are doing to restaurant owners. From a legal standpoint, we'll also discuss what is important for restaurants reopening during the pandemic. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Listen to my recording on what should be included in your insurance policy. Check out The WSJ article featuring today's guest Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Press on. Nothing in the world can take the place of persistence. Talent will not; nothing is more common than unsuccessful men with talent. Genius will not; unrewarded genius is almost a proverb. Education will not; the world is full of educated derelicts. Persistence and determination are alone omnipotent." -Calvin Coolidge In today's episode with John W. Houghtaling we will discuss: Taking on giants Aligning your self interest with things that make a difference What is capitalism at it's core and how can we utilize it to make a positive difference Hurricane Katrina and what it did to NoLa and Houtaling's law firm Do insurance companies forge documents to avoid helping their clients? The answer is yes. "No exclusions" actually means there are exclusions - makes sense, right? Successful restauranteurs become open restauranteurs to enrich their communities Celebrity chefs have more pull than billionaires The only way we come out of this in one piece is if we unite for a common cause 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: www.werbig.org Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do 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 John W. Houghtaling 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!

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto. In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists. Check out The Subtle Art of Giving a Fuck by Mark Manson 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: "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are." In today's episode with Diego Galicia we will discuss: Pressures of being a chef Keeping your circle small Reflecting on mistakes What can a restaurant job can supply for you when you're down on your luck Cooking is a team sport Never be afraid to ask fellow chefs for help Become a master of numbers Restaurants live and die by their numbers Lessons from a corporate kitchen job Tell a story with your menu Partnerships The secret to providing health insurance for your staff is that you aren't an asshole 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? Commitment What is your biggest weakness? Patience What's one question you ask or thing you look for during an interview? If they have a car Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Recognizing that "The customer is always right" is not true What is one book that is a must read to make us a better person or restaurant owner? Range: Why Generalists Triumph in a Specialized World What's one thing you feel restaurateurs don't know well enough or do often enough? Take care of their staff Name one service you've hired. Alsco - Linen Service in Texas What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock for reservations LegalZoom for legal advice Ehealthinsurance for affordable health insurance. 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? Cooking is a gift for human beings Have respect Don't judge people Contact info: website: www.restaurantmixtli.com Instagram: @mixtlicloud 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 Diego Galicia 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!

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode. Check out Square 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: "Mistakes stop here." If there's any question, there's no question." In today's episode with Jeremy Mandrell and Anne Ng we will discuss: Lessons Jeremy took from culinary school Commitment to excellence From food science to food prep and cooking Applying science to food Maintaining a level of ridiculously high standards How to attract great people to your organization Defeating your own laziness Getting your foot in the bakery door via farmer's markets Proof of concept How to develop regulars Quality of quantity Food trucks 3-way partnerships are best Pop-ups Converting a condemned house into a bakery Start where you can The decision to close a shop NOT because it was losing money Sexism in the industry How have restaurants changed? The future of the industry Today's sponsor: 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. 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Anne: approachability Jeremy: hard work What is your biggest weakness? Anne: stubborn Jeremy: cookies What's one question you ask or thing you look for during an interview? A team player, driven What's a current challenge? How are you dealing with it? Keeping up with standards from staff and food Share one code of conduct or behavior you teach your team. Integrity, standing up for what you believe in, doing the right thing even when nobody is watching What is one uncommon standard of service you teach your staff? Discipline What's one book we must read to become a better person or restaurant owner? The Goal: A Process of Ongoing Improvement by Elijayu M. Goldratt and Jeff Cox GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Say thank you to your team Name one service you've hired. Graphic Design: Jamie Stolarski - San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack - Where work happens 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 strive to be better Never settle for anything less than the expectation Don't lose yourself in your work Contact info: www.bakerylorraine.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop — while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi'Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi'Lantro brand in Austin, Texas. Check out Business Plan Pro 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: "To be dedicated, to be authentic, to be resilient, and be thankful." In today's episode with Jae Kim we will discuss: From a food truck to 8 brick-and-mortar locations EOS – Entrepreneur's Operating Systems Location is key Stay focused Take the leap Take action, stop dreaming Business plans The power of planning and physically writing things down You must reach out to mentors Food truck start-up advice The potential power and impact of social media Loyalty programs – Kim's opinion on the three best: Paytronix Thanx Loyalty3 Realities of food trucks Inventing a food item – Kimchi fries Shark Tank TV show Learning from mistakes Franchising Consulting – should you hire outside? Discipline Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grit What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Culture – do they fit your culture What's a current challenge? How are you dealing with it? Growth Share one code of conduct or behavior you teach your team. Dedicated, authentic, resilient, thankful What is one uncommon standard of service you teach your staff? Customer first always What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Shoe Dog: A Memoir by the Creator of NIKE by Phil Knight The Ride of a Lifetime: Lessons Learned From 15 Years as CEO of the Walt Disney Company by Bob Iger Principles: Life & Work by Ray Dalio Name one service you've hired. Interior Designer Kim Lewis – Austin, TX – www.kimlewisdesigns.com What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Restaurant 365 Google Docs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have fun Live in the moment Love Contact info: Chi'lantro BBQ 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 Jae Kim for joining me for another awesome episode. Until next time! Restaurant Uns

Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001. When one restaurant wasn't enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include Tre Trattoria at the San Antonio Museum of Art, Two Bros BBQ Market and sister restaurant, Alamo BBQ Co, B&D Ice House, The Range, and Chispas Tacos and Margs. Check out the book Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Michael Michalowicz as mentioned in today's episode! Check out episode 437 with David Scott Peters about Menu Engineering 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: "Make it happen and finish strong." In today's episode with Jason Dady we will discuss: Hard work equals sacrifice Chef competition Work-life balance Learning through your treatment how NOT TO treat your team Chefs starting out in FOH Standing up to bad management Respect and dignity in the kitchen The energy you bering to your workplace Should you attend culinary school? Menu engineering Financials in the restaurant Accountability Opening a restaurant at 24 years old Business partnerships with family Organic scaling Do not believe projections on paper COVID-19 Today's sponsor: 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. 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? Trust What's one question you ask or thing you look for during an interview? What's the best meal you've ever had? What's a current challenge? How are you dealing with it? Finances - COVID exposes this Share one code of conduct or behavior you teach your team. Ask for help What is one uncommon standard of service you teach your staff? Over-season What's one book we must read to become a better person or restaurant owner? Tools for Titans: The Tactics, Routines, and habits of Billionaires, Icons, and World-Class Performers by Tim Ferriss 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 time off Name one service you've hired. Haute in Texas - Aquila Mendez - social media photography What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS delivery systems If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be genuine Find a hobby Party Contact info: www.jasondady.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 Jason Dady 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 commis

For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- Everbowl- with its headquarters in San Diego, CA. In its first 3 years, Everbowl has opened 19 locations in 2 states. He's also got "superfuel coffee" label, which they're selling at retail and on Amazon. Check out The Jordan Harbinger Show Podcast as mentioned in today's episode. Check out The Smart Passive Income Blog 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 can crave the result so intensely, the work becomes irrelevant." In today's episode with Jeff Fenster we will discuss: Micro-goals: what are they? How can they help? Entering a business/market with zero experience as a advantage Penetrate a market with fresh eyes 90% of restaurant fail because everyone comes from the same background and does things generally the same Relationship capital Digital marketing Creating the concept of Everbowl Benefits of turn-key Giving away food for free gets people through your doors and your food in their mouths Team members leave restaurants because of lack of opportunities Growth; can you grow too fast? Jeff says no. Vertical integration You NEED a coach and a mentor Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Relentless What is your biggest weakness? Lack of patience What's one question you ask or thing you look for during an interview? Can you make friends and have fun? What's a current challenge? How are you dealing with it? Juggling family and business, trying to give 100% to each Share one code of conduct or behavior you teach your team. Be remarkable What is one uncommon standard of service you teach your staff? Making friends with every customer and make sure no one leaves unhappy 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 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 look outside their own industry Name one service you've hired. Solomon Ward Attorneys at Law - San Diego, CA What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenefits Online HR Software Xero Accounting 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? Make friends and have fun Get one percent better every day Be relentless Contact info: Email: [email protected] -OR- [email protected] Social media: @fensterjeff -OR- @everbowlcraftsuperfood 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 Fenster 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!

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, Chomp Kitchen, and Drinks, located in Warren, RI. This is Sam's second time on the show. His first recording was episode 197 check out MailChimp 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: "Improvise, adapt, and overcome." In today's episode with Sam Glynn we will discuss: Growth Increased sales Increased efficiency Scaling into increased hours Don't confuse your customers Ways to decrease cooking times for burgers Marketing Best practices for email collection Utilizing segmentation - what is segmentation? Why Sam uses Toast POS Raising your bottom line Self-realization Catering COVID-19 Listen more Give ownership to your staff Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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. 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? Lack of complacency What is your biggest weakness? Lack of complacency What's one question you ask or thing you look for during an interview? What hobbies do they have outside work? Looking for dedication. What's a current challenge? How are you dealing with it? Opening a restaurant in two weeks during COVID-19 Share one code of conduct or behavior you teach your team. Make customers feel better when they leave than when they came into the restaurant What is one uncommon standard of service you teach your staff? Show up mentally every day or else it's a waste of a day What's one book we must read to become a better person or restaurant owner? Extreme Ownership by Jocko Willink and Leif Babin Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Accountant - Farmer and First P.C.'s Warren, RI What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Plate IQ Tock 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? Show up every damn day The team and the culture The product Contact info: Social media handles: @chompri Email: [email protected] Website: chompri.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Sam G

For 21 years Behar led Starbucks' domestic business as President of North America, and he became the founding President of Starbucks International opening the very first store outside of North America in Japan. During his tenure, he participated in the growth of the company from only 28 stores to over 15,000 stores spanning five continents. He served on the Starbucks Board of Directors for twelve years before retiring. Additionally, Howard is the author of It's Not About The Coffee: Leadership Principles from a Life at Starbucks. His second book is titled The Magic Cup: A Business Parable About a Leader, a Team, and the Power of Putting People and Values First. 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: "There are no stressful situations, only stressful responses." In today's episode with Howard Behar we will discuss: Serving others is everyone's purpose People problems are the hardest to fix Going from 28 stores to 15,000 Your problems are usually people problems Forget balance; you need integration Depression after retiring The six P's Have a purpose greater than yourself Have passion for what you do Be persistent, figure out how to get over, under, or around d obstacles in life; or change course Have patience about your journey Performance: people don't like to be measured; be in the moment Everything we do in life is about serving people Communcation Trust How and Why Starbucks has so many stores so close together Servant leadership Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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: Email Howard's assistant for booking: [email protected] Email Howard directly: [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 Howard Behar 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!

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they created Kapow Noodle Bar, part of the Subculture Restaurant Group Show notes… Calls to ACTION!!! Join GroundZero Hospitality Bootcamp use promotional code "DONTSTOP" for 50% off 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: "Difficult roads often lead to beautiful destinations." In today's episode with Vaughan Dugan we will discuss: Becoming an entrepreneur at a young age Surrounding yourself with great people No bad business with good people Business as relationships Partnerships Opening a restaurant with zero experience Sustainable operations Mentors Struggles with investors Increasing efficiency in your business Transparency with staff and customers Reaction to COVID-19 Integrity Social media Diversification Consultants Restaurant tech Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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 team. My partners." What is your biggest weakness? Patience. Trusting the process. What's one question you ask or thing you look for during an interview? Service vs. hospitality What's a current challenge? How are you dealing with it? "Spreading myself too thin. I can't say no." Share one code of conduct or behavior you teach your team. Respect for one anther which translates to treating the guests with respect. What is one uncommon standard of service you teach your staff? Storytelling. Asking the guest to tell what we can do better. What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Pour Your Heart Into It by Howard Shultz GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Communicate with your staff Name one service you've hired. Wheelhouse Branding What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Harri 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? Lead with integrity No regrets Be a good human Contact info: Instagram: @vaughandugan kapownoodlebar.com sub-culture.org GroundZeroBootcamp.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 Vaughan Dugan 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 shari

Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show. Kristina came on my radar by way of Anna Tauzin. Anna is my go-to authority for all things delivery and take-out. So, when she tells me I need to get someone on the show-- I listen. Today we're here to make an example of Zhao's solution for delivery and take out. We share how she came up with her idea and what tools she's using. Show notes… Check out Blinkist: Big Ideas in Small Packages as mentioned in today's episode! Check out Toast POS as mentioned in today's episode! Check out Summer Glen Creative as mentioned in today's episode! Check out Re-turnz app as mentioned in today's episode! 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: "Rule your mind or it will rule you." "Happiness is a state of mind, a way of living; it is not a destination." " Don't take 'no' for an answer." In today's episode with Kristina Zhao we will discuss: Online ordering during COVID-19 The pivot to online ordering - best practices The only person you can control is yourself Proving yourself to your parents/mentors Immigrating to the US (immigrant parents) Communication is key Empathy Food as medicine Mentors The benefit of having a little experience when entering the industry Why Kristina chose Toast POS Using built-in iOS technology to forward your telephone to your cell phone. This allows you to text your guest. How Kristina is using Summer Glen Creative for website hosting and web design. This is just for their landing page. Currently offering complimentary landing pages if you use their hosting*** Using Re-turnz app as their delivery component Social media COVID-19 best practices Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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: The Sichuan House Instagram: @sichuaneats Kristina's Instagram: @xtinazeeeee 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 Kristina Zhao 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!

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns Liberty Food & Wine Exchange in downtown Reno, The Union in downtown Carson City, chez louie inside the Nevada Museum of Art, the historic Overland Restaurant & Pub, and the recently opened Cucina Lupo in Carson City. He's also the managing partner at Campo Mammoth. Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal. 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: "Create a culture of learning, caring, and respect." In today's episode with Mark Estee we will discuss: Humility Is culinary school worth it? What makes a great cook BESIDES ability to cook food The business side of cooking What a corporate work experience teaches you Attitude, positive mindset Aim low and adjust and scale based on income Mental toughness is key in this industry Weekly managers meetings Say things in the kitchen with caring a respect and you will get the same treatment COVID-19 Retrain your staff AND YOUR CUSTOMERS when reopening Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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? Leadership What is your biggest weakness? Following the shiny object What's one question you ask or thing you look for during an interview? Can you make marinara sauce? What's a current challenge? How are you dealing with it? Finding balance in my life Share one code of conduct or behavior you teach your team. Respect our products, respect our people What is one uncommon standard of service you teach your staff? Making the customer feel right and heard What's one book we must read to become a better person or restaurant owner? The E-Myth by Michael E. Gerber GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Listen Name one service you've hired. VAST CFO Group - accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Restaurant 365 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 local food Take the job you hate and make it the job you love Strike a balance in life Contact info: Liberyfoodandwine.com Reno Local Food Group All social handles: @markestee Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mark Estee 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!

Danielle Rosse was just 22 and recently widowed when she first opened Oceans 234 in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience. In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013. Grounds Zero Bootcamp a guided online Bootcamp dedicated to helping restaurants rebuilding their business. Check out episode 437 with David Scott Peters about menu engineering as mentioned in today's episode. Check out Tripleseat Sales and Event Manaent Software as mentioned in today's episode! We interviewed the Founder of Tripleseat. Check out that episode here. Show notes… Calls to ACTION!!! Click Here to save half off on your GroundZero: Virtual Hospitality Bootcamp Enter promotional code "dontstop" for 50% off! 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 goal without a plan is just a wish." In today's episode with Danielle Rosse we will discuss: Mentors Budgeting Labor costs Recipe costs Relinquishing control of aspects of your business The 2008 recession Preparing to sell your business Inventory best practices Toast POS and why she uses it Hand-held tablet ordering and how to integrate it into you restaurant COVID-19 reactions and plans; transitioned into a grocery store We must stay relevant, especially during COVID-19 Ground Zero Bootcamp; what is it? Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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 responsibility" What is your biggest weakness? "My people skills" What's one question you ask or thing you look for during an interview? "Sense of responsibility" What's a current challenge? How are you dealing with it? "Being open with down revenue" Share one code of conduct or behavior you teach your team. "Everything matters" 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? The Culture Solution by Matthew Kelly Restaurant Prosperity Formula by David Scott Peters GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Budgeting Name one service you've hired. The Largo Group - accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Seven Rooms - Restaurant Reservation Systems Bevinco (now Sculpture 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? Use time, talent, and resources to give back to your community Care about your team Create the life you want for yourself 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 Danielle Rosse for joining

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for Fry The Coop. Check out previous episode 425 with Joe Fontana as mentioned in today's episode! Check out It's My Company Too!: How Entangled Companies Move beyond Employee Engagement for Remarkable Results by Kenneth R. Thompson, Ramon L. Benedetto, Thomas J. Walter, and Molly Meyer 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 Clockwork: Design Your Business to Run Itself by Mike Michalowicz as mentioned in today's episode! Check out episode 422 with Juliette Gust about Ethics Suite 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: "Small daily improvements lead to huge advancements." In today's episode with Joe Fontana we will discuss: Maintaining you culture vision Importance of being in the building as the leader to maintain culture Quick slogans and phrases repeated in the kitchen help your staff stay on course Give your staff a solid aiming point When your staff decides to have a fight club in your restaurant The pros and cons of hiring groups of friends Do you need a publicist? Probably The benefits of a soft opening Becoming a neighborhood staple Direct mail marketing Getting your brand on TV, local or national The challenges of scaling from 1 to 2 locations Opening in a food hall Do ONE THING really well Keep your menu small if you can Major benefits of a food hall Marketing Bad experiences are learning experiences Gossip in the restaurant; how do we deal with it? Delivery apps COVID-19 Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Ask about their parents What's a current challenge? How are you dealing with it? Keeping the culture consistent in four different locations Share one code of conduct or behavior you teach your team. If you van't talk while you work, you can't talk What is one uncommon standard of service you teach your staff? Always say 'goodbye' to guests What's one book we must read to become a better person or restaurant owner? Start with Why: How Great Leaders Inspire Everyone to Take Action 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? Make things too complicated Name one service you've hired. Carrie Luxum - HR Restaurant Group Bettie Bomb PR What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Jolt - task list for your team 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? God is number one Surround yourself with good people Have goals and dreams and work towards something Contact info: Email: [email protected] Social media: @frythecoop Website: Frythecoop.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Joe Fontana for joining me for another awesome episode. Until next time! Restaur

Eric Bernheim is a partner at Halloran Sage law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country. With over a decade of experience, Eric's solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence. Check out Coronavirus Chronicle #31 with David Denny 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: "Leading our clients to find the best path forward." In today's episode with Eric Bernheim we will discuss: Can you pay rent? If you can, you should. Triple net only Security deposits Abatement Forbearing rent extending terms Condemnation provision Environment provision Landlord defaults Force majeure Leasing Issues How does COVID-19 affect my obligations under my lease? So if my lease doesn't get me out of paying rent, what should I do? What should I do if I have not paid rent and my landlord has sent me a default notice? Can my landlord evict me for nonpayment of rent? Is my landlord in default of its lease obligations? General guidance to help restaurants evaluate their options and work out solutions. With certain important exceptions, leasing parties should exercise patience, restraint, and consider practical short-term workouts only. The most practical approach is for landlords and tenants to focus on addressing key issues over the short-term through a lease amendment or forbearance agreement (Short-Term Workouts), such as: Rent Relief Rent Repayment Tenant Assurances and Reporting and Landlord Forbearance Modification of Operating Clauses, Etc.: . Third Party Consents: Does Force Majeure help? The ability of leasing parties to enter into Short-Term Workouts will depend on their evaluation of a number of critical legal, practical, and financial issues: Tenant's Short-Term Outlook or Business Plan. If occupancy is restricted to 25%, what next? Access to Government Relief Programs. – do they help restaurants? Landlord Ability to Recover Leased Space. Landlord Ability to Prepare and Fit-out Premises for Reletting. Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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: Website: www.halloransage.com LinkedIn: Eric Bernheim Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Eric Bernheim 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!

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming's Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups. Check out episode 642 with Johnny Carrabba as mentioned in today's episode. Check out HotSchedules as mentioned in today's episode. Check out OpenTable as mentioned in today's episode. Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode. Check out episode 318 with Tom Walter 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: "Attitude determines altitude." In today's episode with Monte Silva we will discuss: Hospitality, gratitude, making people smile Working in restaurants allows you to work literally anywhere in the world Mentors MAJOR ways to cut cost Linen costs Working with Wolfgang Puck How do you make food look sexy? What a manager can do from home to help his/her restaurants Importance of tracking Guest interaction is critical for a manager Hospitality is a team sport How he is dealing with COVID-19 within his restaurants Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Care about people, guests and staff What is your biggest weakness? "Hard for me to watch bad decisions being made that are out of my control." What's one question you ask or thing you look for during an interview? I care more about character than talent What's a current challenge? How are you dealing with it? Raising money during COVID-19 Share one code of conduct or behavior you teach your team. Honesty and owning up to our mistakes What is one uncommon standard of service you teach your staff? Lack of leadership on the floor in most restaurants. Not with us. What's one book we must read to become a better person or restaurant owner? Lessons in Service from Charlie Trotter by Edmund Lawler GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Tell their staff their doing a great job Name one service you've hired. Sculpture Hospitality Inventory Serivices What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? OpenTable Tock If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Learn empathy Be you Contact info: Email: [email protected] Instagram: @themontesilva Facebook: @MonteSilva 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 Monte Silva 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 l

Jenny Blake (@pivotmomentum) is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what's next through scalable Pivot programs. She is an international keynote speaker, and the author of Pivot: The Only Move That Matters is Your Next One, Jenny also hosts the popular Pivot Podcast, which CNBC listed among 6 podcasts to make you smarter about your career, and Entrepreneur selected as one of the top 20 female-hosted business podcasts. Check out The Lean Startup by Eric Ries 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: "What you can plan is too small for you to live." In today's episode with Jenny Blake we will discuss: If change is the only constant then we should get used to it To pivot we must drop what is not working and embolden what is working Pivoting is a skill and a mindset; it needs to be continuous The 4 stages of the Pivot are: Plant Determine what are your strengths? What is working? Determiner what is your vision? With COVID-19 you should have two visions: short-term and long-term Scan What strengths can do double-down on? What is your next move? Plan it out Pilot Try something out with little investment to test it out It can help you test the three E's: Do I enjoy this? Can I become an expert? is there room to expand? Launch Actually implementing your new direction Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: The Pivot Method website The Pivot Method podcast Get The Pivot Method by Jenny Blake here Instagram: @pivotmomentum 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 Jenny Blake 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!

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at Macy's, before being recruited by Apple to be a part of their retail team. Other career highlights include 2 years as VP of Retail with PureBeauty, 6 years with Peet's Coffee & Tea as VP of Retail Marketing, and Operation, and 3 years as President for Drybar. Today, and for the past 2.5 years, Denyelle has served Tender Greens as CEO. Check out Punchh 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: "Failure depends on when you end the story" In today's episode with Denyelle Bruno we will discuss: Psychology in hospitality Psychology of retail Living in chaos Bullies Going from slacker to badass boss Realizing that asking for help is better than thinking you know everything Vulnerability and self-awareness Importance of finding a company with a good culture fit for you How to retain customers in an oversaturated market You NEED a loyalty program Incentives COVID-19 best practices/advice - How do we plan for the future? Adaptability is key Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. cteristic you believe most contributes to your success? Confidence What is your biggest weakness? Ice cream What's one question you ask or thing you look for during an interview? What is your go-to karaoke song? What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. To speak up What is one uncommon standard of service you teach your staff? Not speaking from a script 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? Eat at other people's restaurants Name one service you've hired. Cerge IT What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Dispatch by Olo 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? Break the rules Failure is necessary You're gonna die anyway Contact info: Instagram: @denyellebruno 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 Denyelle Bruno 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!

Learn more about Jonathan Plowright here. CLICK THIS FOR FREE ACCESS TO TYPSY STARTING MAY 2020 TO SEPTEMBER 2020 Key Takeaways Typsy is an online training platform for restaurants with videos and courses on training staff Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service here Typsy has over 700 training videos on their site and always adding more Much emphasis on how to re-open rather than how to adjust to COVID-19 now You can upload your own training videos on Typsy if you have a unique situation to share with the community You can sign up as a business to give access to your team or as an individual Resources mentioned in this Chronicle: Typsy FREE COVID-19 services Submit your own training videos to the Typsy community here

College friends and FreeRange Concepts' founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts. It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl & Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public. Kyles first episode was 598. 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 help other people get what they want, you will get what you want." In today's episode with Kyle Noonan we will discuss: Helping others is the heart of hospitality FRC generally opens 2-3 very large restaurants per year, employing hundreds of people Being first to market on a concept Mutts Canine Cantina was a brand new concept taking 5 years to fine-tune and develop it fully Membership models for restaurants FreeRange Concepts is all about "experiences" in their spaces FRC had no take-out model prior to COVID How do you create an experience with take-out The best to-go items are items that are good as leftovers Changing your menu to fit take-out while sticking to your brand The smart and savvy will survive and thrive Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Desire to take care of people What is your biggest weakness? Fearless, a little too fearless What's one question you ask or thing you look for during an interview? A sense of hospitality What's a current challenge? How are you dealing with it? Not knowing what the future holds Share one code of conduct or behavior you teach your team. Take care of the person next to you What is one uncommon standard of service you teach your staff? Create remarkable memories 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? Listen to their consumer Name one service you've hired Champion Management PR Firm What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tablee buzzers for tables connected to servers and managers 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 care of other people Do your absolute best Smile Contact info: FreeRange Concepts website Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel Facebook: Kyle Noonan Twitter: @kylenoonan Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Kyle Noonan for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with

Learn more about Kristen Carrol here. Learn more about Pam Curry here. Key Takeaways You have the ability to sell your product on Facebook via Messenger Getting people up and running in less than 24 hours for under $200 This is your chance to communicate to your customers to NOT use 3rd party apps for delivery and only use your own New technology being developed within the industry on how to market to and communicate with your customers Resources mentioned in this Chronicle: Try the demo here. (contactlesspickup.net/demo)

Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY. 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: "Talent without grit is just potential. Talent with grit is unstoppable." In today's episode with Field Failing we will discuss: What is grit? How can we benefit from it when facing adversity We can let COVID control us or see the silver linings and make the best of it The importance of running a small company as if it is a large corporate structure Where following your heart early in your career gets you An excitement for ingredients Sustainable packaging for to-go orders "Giving a fuck" in a kitchen starts with the leader Actions speak louder than words in the kitchen Field worked in finance so we discuss it for a solid chunk of the episode Food cost What influences the numbers in a restaurant on the daily? Constantly push your brand and rebrand if necessary; don't wait! The importance of talking through your problems out loud even to someone who doesn't have the answers The need to scale healthy food Field is trying to make grilled and roasted chicken healthy and delicious Joining a restaurant group to get the funds to open Joining Aurify Brands Food quality is number one according to Field Don't say that you care; SHOW that you care You should always be working on your brand, don't settle, things change Motivated and happy people are just as important as food quality How is Fields Good Chicken adapting to COVID-19 Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. Being mission-driven and putting people first What is your biggest weakness? "Obsessing over details to the point where I latch onto the negative before seeing the positive." What's one question you ask or thing you look for during an interview? I look for ambition and drive. Ask where they see themselves in 5 years What's a current challenge? How are you dealing with it? Operational execution being perfect every time Share one code of conduct or behavior you teach your team. Be kind What is one uncommon standard of service you teach your staff? Friendly greeting, make the guest feel comfortable, friendly farewell What's one book we must read to become a better person or restaurant owner? The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Use technology Name one service you've hired Hungry Studio for branding, design, and creative direction What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Meez - The recipe tool for professional chefs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family is most important Treat each other with kindness and put people first Take risks Contact info: Instagr

Learn more about Rory Balkin and Donut Digest here. Follow Rory Here: @donutdig Key Takeaways Rory and Donut Digest have created the Coronavirus Restaurant Response Plan We have pivoted and survived in our own scrappy ways and now it's time to take it to the next level Even though your food (donuts, eat.) may not be essential, you can still be of value to your customers and community Diminish your menu for higher margin We need to get creative in what we sell at this time Some pizza shops have created a "pizza subscription service" You cannot over-communicate your efforts to keep customers safe Websites, online ordering, gift cards, virtual products, online workshops, social media The response is no longer short-term, we can start planning our response long-term because this is undoubtedly going to last Resources mentioned in this Chronicle: Find the Donut Digest "Coronavirus Restaurant Response Plan" here. Toast NOW was discussed; find it here. Ordering.app is a new, easy way to order online BentoBox was also discussed; find them here. It'sOnMe App can be found here. Find Rory on almost all social media channels @donutdigest

Learn more about Sam Oches here. Key Takeaways Who will suffer more, small businesses or big chains? Big chains are down an average of 20% while small business crew at 70%-90% Small business have a closer-knit community to keep them afloat – utilize it Smaller operations have support and space to pivot We have bottomed-out, most-likely it gets better from here Dining rooms will not be full again until treatments or vaccines are available The labor pool and real estate will be much better after Resources mentioned in this Chronicle: Be a part of the conversation at QSR Magazine at qsrmagazine.com/tellus QSR Magazine's Fast Forward Podcast Email: [email protected]

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu's Bakery and Café for 15 years. In January of 2006, they sold Lulu's allowing them to begin construction on Green, San Antonio's first vegetarian restaurant. Four years later they opened the first Earth Burger Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: The fishing is best where others won't go." In today's episode with Chef mike Behrend we will discuss: Focus on being good and different rather than the best at something everyone else does Operating a 24-hour diner Owning a restaurant with family (mother in this case) Keep track of numbers to track your business The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team Do you want a line out the door or empty seats? Rebranding your restaurant. Should you do this? Why would you? Build your business as something you would sell later on. Keep the value high Becoming a vegetarian Creating a vegetarian restaurant in Texas in 2006 Garner gains on social media before you even open Surviving a recession How to thrive within a college town Sustainability Adapting to COVID-19 Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Be present, look people in the eye What is your biggest weakness? Too optimistic or too trusting What's one question you ask or thing you look for during an interview? Tell me about the last place you worked. If you let people talk they will tell you everything. What's a current challenge? How are you dealing with it? Keep a personal touch in an impersonal situation Share one code of conduct or behavior you teach your team. Slow down and really be present with the guest What is one uncommon standard of service you teach your staff? They have to be experts in what we do and sell What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM How To Win Friends and Influence People by Dale Carnegie Dave's Way by Dave Thomas The Fog of War: Lessons from the Life of Robert S. McNamara by James Blight and Janet Lang What's one thing you feel restaurateurs don't know well enough or do often enough? The more successful we see, the more distance between you and your crew. Your team has the answers. Name one service you've hired. TheCFOToGo for CPA - Brian Potts in San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Bentobox POS Homebase by US Foods - Labor management If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Be generous Give God the glory Contact info: DM Mike on Instagram: @thevegking Website: eatatgreen.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Mike Behrend for joining me for another a

Key Takeaways Focus today is mainly on the Thomas Keller lawsuit against his insurance company Fine dining is being hit hardest in our industry; it's a business model that doesn't translate AT ALL to pickup only US insurance companies have approx. 800 billion put away for claims; that is nowhere near enough to fund the US restaurant industry during COVID-19 If you have "business interruption" insurance you should probably file a claim Most insurance policies have a window of time after the even before you can no longer file a claim; act quickly Many policies have a "virus exclusion" so be aware of that before you file a claim Use social media to gather public support Resources mentioned in this Chronicle: Email: [email protected] Here is a link to the AXS Law Group YouTube channel And more specifically a playlist related entirely to COVID-19 and the law