Restaurant Unstoppable with Eric Cacciatore

Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT. Show notes… Favorite success quote or mantra: "If we can find a harder way to do it, we'll do it." In this episode with Eric Warnstedt we will discuss: Eric's first restaurant job in college Eric's first impression of the restaurant industry Opening a restaurant How NOT TO OPERATE a restaurant The importance of being in touch with nature Cookbooks as Eric's early mentors Where to find mentors Role changes when you scale Business plans Food needs to have soul and roots Learning how to lead The necessary numbers and capital for opening The harsh realities of opening You must be SERIOUS about your restaurant and willing to make it YOUR LIFE Having good relationships with everyone your interact with (vendors) Partnerships The decision to open new locations Make your original location 100% before opening another location Growing from within Staying in your lane Branding Real BBQ in Vermont Buying an existing restaurant The restaurant industry as a whole and what it needs today Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Strong vision What is your biggest weakness? Too harsh, too weak What's one question you ask or thing you look for during an interview? What do you want to be doing? What's a current challenge? How are you dealing with it? Getting to know everybody Share one code of conduct or behavior you teach your team. Be open and polite; kindness wins What is one uncommon standard of service you teach your staff? Gracious hospitality What's one book we must read to become a better person or restaurant owner? Radical Candor by Kim Scott GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Missing the big picture 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 nice to each other Be kind/gracious Plug in/dig deep 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 Eric Warnstedt 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, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT. Show notes… Favorite success quote or mantra: "Don't take yourself too seriously." In this episode with Michael Kloeti we will discuss: The family dynamic of a kitchen Keeping your mind open Ignorance Sympathy and empathy Problem solving The importance of being part of a team The importance of being quiet and listening to others Dealing with unions Eye-opening experiences How to motivate people who just work for a paycheck Know yourself before you try to tell others how to be The problem with chefs who get angry at staff and thrown tantrums Controlling your emotions in the workplace Giving second and third chances Avoiding debt Failure is not an option Learning from failures Community Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Giving people second chances What is your biggest weakness? Giving people third chances What's one question you ask or thing you look for during an interview? Personality What's a current challenge? How are you dealing with it? Finding qualified staff Share one code of conduct or behavior you teach your team. Don't take yourself too seriously What is one uncommon standard of service you teach your staff? Hospitality What's one book we must read to become a better person or restaurant owner? The Old man and the Sea by Ernest Hemingway Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Hospitality What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cell phones 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 take yourself too seriously Be open-minded Recognize your own ignorance Contact info: Michael's On the Hill 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 Kloeti 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!

Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood's social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services. Show notes… Favorite success quote or mantra: "Authenticity is everything." In this episode with Zeb Stewart we will discuss: Don't chase the "cool" Building for yourself Zeb's eye for design How a space dictates the flow of space in a restaurant Forcing organic interactions on your space Partnerships First restaurants as learning experiences Know your lane and stay in it Managing good mental health Getting yourself out of the day-to-day work in the restaurant Your relationship with your customers as an open conversation Sharing and balancing multiple restaurants Learning from others every chance you get Building a healthy community for your team Starting a restaurant group Consulting Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emotionally involved What is your biggest weakness? Too emotionally involved What's one question you ask or thing you look for during an interview? Trying to connect with the candidate What's a current challenge? How are you dealing with it? How to move forward without abandoning in your past projects Share one code of conduct or behavior you teach your team. Give everyone a chance, break up with a customer if necessary What is one uncommon standard of service you teach your staff? Fight for the clientele, let people know you want them back What's one book we must read to become a better person or restaurant owner? A Pattern Language by Christopher Alexander GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Travel What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Social media If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love or don't do it Love who you're with Be kind to strangers Contact info: Brightside Hospitality website Instagram: @zeberino 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 Zeb Stewart 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!

The University of Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights. Show notes… Favorite success quote or mantra: "Make something good and the money will come." In this episode with Lauren Brie Lynch we will discuss: How technology can positively impact you as the owner Knowing your lane and staying in it Defining roles The importance of mentoring your younger staff Stress management The numbers game for opening Risk factors Opening/building pains and how to deal Theft Building relationships with your staff The importance of checklists Social media Aesthetic is secondary The ins and outs of partnerships Technology in the restaurants Empower your staff Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Communication What is your biggest weakness? "Getting stuck in my own head" What's one question you ask or thing you look for during an interview? Do I want to hang out with this person What's a current challenge? How are you dealing with it? Remaining open-minded and staying relevant Share one code of conduct or behavior you teach your team. Be welcoming What is one uncommon standard of service you teach your staff? Asking how the guests is doing What's one book we must read to become a better person or restaurant owner? The Tipping Point by Malcolm Gladwell The Checklist Manifesto by Atul Gawande Daring Greatly by Brené Brown GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Humanizing staff What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Fintech PlateIQ Quickbooks Toast BevSpot If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Other people will come in and do something better I want to be like the cheers bar that welcomed anybody Many ways to skin a cat Contact info: Social media: @harlempublic @thehoneywellnyc @atthewallace 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 Lauren Brie Lynch 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 in Ethiopia, Beejhy Barhany made it to the USA by way of Kenya, Uganda, Europe, Isreal, and South America before setting roots in New York City. In 2000 Barhany founded Beta Israel of North America, a non-profit organization dedicated to educating about the culture and heritage Ethiopian Jews. In 2014 Barhany, and husband, Padmore John, opened Tsion Café in the historic Harlem district of Sugar Hill. 5 years later the café continues to thrive, serving the community as a place to put differences aside and to celebrate the arts over Ethiopian and Israel inspired food. Show notes… Favorite success quote or mantra: "Follow your instincts." In this episode with Beejhy Barhany we will discuss: Beejhy's childhood in escaping Ethiopia A general history of Ethiopian Jews The melting pot of Jerusalem when Beejhy arrived there Beejhy's early influences and mentors Beejhy's life in the Israeli army The importance of discipline The power of momentum, "keep moving" The importance of learning from other people who are very different from you The importance of travel Beejhy's time traveling through South America Why Beejhy settled in NYC The MASSIVE importance of community and helping others Very friendly competition Choosing a location for your business The hardships of dealing with contractors Obtaining permits for your business Scaling into a more robust liquor and beer selection The more you do, the better you become at doing Being true to who you are in life and your business The importance of being face-to-face with your guests Importance of training Advice for venues that want entertainment (live music) Introducing new and different cuisine to a market Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? Understanding and aligning with the vision What's a current challenge? How are you dealing with it? Need to be more firm with staff Share one code of conduct or behavior you teach your team. Honesty, integration into our culture, all about family and providing a wholesome experience What is one uncommon standard of service you teach your staff? What you are providing must be something you would want for yourself What's the one thing you feel restaurateurs don't know well enough or do often enough? Go to other restaurants and businesses to learn from them and see what you can do better What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb (Upserve) 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 honest Be compassionate Be patient Contact info: Website: tsioncafe.com Instagram: @tsioncafe Email: [email protected] Call: 212-234-2370 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 Beejhy Barhany 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!

Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA. The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls. Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable. Show notes… Favorite success quote or mantra: "Follow your passion. Figure out what you want to do in life and do it." In this episode with Steve DeFillippo we discuss: Julia Child Learning to cook as a child The love of serving people and cooking Passion for people If you're not a people person, don't get into the restaurant industry Food is important but hospitality matter more Mentors Learning how to deal with people Pay attention (situational awareness) Learn more from people in other environments Mindfulness Never quitting Do your best, but don't worry about winning It's not about money, its about knowledge Loving what you do The history of Davio's prior to Steve's acquisition The importance of culture The importance of adhering to your own standards The importance of a to-do list Knowing when to grow Can't have your head in the sand Self-awareness Accountability Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs: Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Run every morning What is your biggest weakness? Eat too much What's one question you ask or thing you look for during an interview? "What do you do to be philanthropic?" What's a current challenge? How are you dealing with it? Finding the right people Share one code of conduct or behavior you teach your team. Be yourself What is one uncommon standard of service you teach your staff? do whatever it takes. Eye contact. Never say no. What's one book we must read to become a better person or restaurant owner? The TB12 Method by Tom Brady GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of their people as much as they should. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cameras If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love what you do. Show up every day, give it your all, don't coast Never forget where you came from, stay humble Contact info: Email: [email protected] Davio's website Twitter: @stevedefillippo Instagram: @daviosrestaurant Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Steve DeFillippo 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 has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020. SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory. Show notes… Favorite success quote or mantra: Make people healthier and happier. In this episode with Zaid Ayoub, we will discuss: The similarities between running a tech company and a restaurant Consistency and freshness People and culture are the most important aspect of your business no matter the industry Transparency The restaurant industry as a grind and the need for time off Marketing Keeping the numbers clean and organized Customer-focused Learning lessons the hard way Catering Food trucks Be proactive, not reactive Attracting investors Scaling Speed bumps in scaling Open-concept restaurants Brand ambassadors The benefits of constant gentle pressure How to scale your culture Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Honesty and being a "doer" What is your biggest weakness? Move to fast, too trusting What's one question you ask or thing you look for during an interview? Personality, humility, friendliness What's a current challenge? How are you dealing with it? Maintaining culture while growing Share one code of conduct or behavior you teach your team. Transparency, be open What is one uncommon standard of service you teach your staff? Be open and generous What's one book we must read to become a better person or restaurant owner? War and Peace The Discipline of Market Leaders GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or often enough? Understanding the customer, both needs and behavior What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Survey Monkey Google Drive Plate IQ ZenPut Revel 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 transparent Focus Know its all about people. Contact info: [email protected] SAJJ Mediterranean 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 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!

Los Angeles native and Cornell University Graduate, Chris Simms, is a third generation restauranteur who has built his company Lazy Dog Restaurants on the philosophy of taking care of people first. Today, there are 30 Lazy Dog Restaurant & Bar locations across California, Nevada, Colorado, Illinois, and Texas with future growth planned for Georgia, Florida, Virginia and more. The company expects to double within 3-4 years. Each Lazy Dog restaurant employs about 200 people, and the restaurants lead the industry with high volumes and the lowest employee turnover. Show notes… Favorite success quote or mantra: "Never settle" In this episode with Chris Simms, we will discuss: Making people happy with food and what it means to Chris The hospitality gene Going above and beyond Exceeding expectations The definition of hospitality The importance of knowing more than just food and hospitality in your restaurant endeavors Chris's time with PF Chang's The importance of keeping your cool in heated situations Emotional capital Being humble People over numbers The opposite of hospitality Understanding when to scale Profitability Compiling a business plan prior to opening Maintaining culture as you scale and why it's important Today's sponsor: Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emotional intelligence What is your biggest weakness? Emotional intelligence What's one question you ask or thing you look for during an interview? Look for givers, natural-born, hospitality-driven people What's a current challenge? How are you dealing with it? Building 14 restaurants across the country in the next 15 months Share one code of conduct or behavior you teach your team. Never settle What is one uncommon standard of service you teach your staff? Empowerment, empowering our teammates to take care of our guests What's one book we must read to become a better person or restaurant owner? The Coaching Habit GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Listen to the guests and listen to your teammates What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Wisely - Smarter Front-of-House 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? Never settle Be humble Empathize Contact info: [email protected] Lazy Dog Restaurants 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 Chris Simms for joining me for another awesome episode. Until next time!

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry. Compeat has been recommended organically 11 times on the show. Sooo.... Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions. Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode. Show notes… Favorite success quote or mantra: "The most exhausting thing you can be is inauthentic." In this episode with Kristi Turner, we will discuss: Being true to yourself in every stage of your life A full-on breakdown of how Compeat can help your company Compeat's interesting history Kindness in this industry and it's importance What Compeat customers say about the company Kristi's history in the industry and her road to becoming CMO of Compeat Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company The importance of a wholistic approach to restaurant management software The importance of consistent integrated systems The future of the industry as business intelligence The future of technology and data gathering in our industry Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: Compeat website Kristi Turner on LinkedIn 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 Kristi Turner 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!

Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer. We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization. Show notes… Favorite success quote or mantra: "Whatever business you're in, you're in the people business." In this episode with Dan Simpson, we discuss: Becoming a person of value Restaurant technology The value of curiosity The importance of listening to people Learning from working for a non-profit The Art Of The Pivot Be able to shift at any moment/embrace change There is no ONE WAY to achieve goals/try different approaches/adapt Working for brand that you care about Understanding the "why" before changing direction Cash calls and when you need them The benefits of transformative relationships with your staff Refreshing your brand The importance of clarity Don't take short cuts Dealing with conflict properly Courage through selflessness Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positive energy What is your biggest weakness? Setting pace What's one question you ask or thing you look for during an interview? What is your personal driving purpose? What percentage of that can be applied to your work? What's a current challenge? How are you dealing with it? Finding enough great people for our team Share one code of conduct or behavior you teach your team. Clarity is bigger and more important than hyperbole What is one uncommon standard of service you teach your staff? Celebrating the ingredients, celebrating the farmers What's one book we must read to become a better person or restaurant owner? Conscious Capitalism The Advantage GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Prioritizing off-presence guests over on-presence guests What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Square POS ToGoTechnologies If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? We are all in the people business Celebrate farmers Celebrate success stories Contact info: Taziki's website For franchising: growwithtazikis.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 Dan Simpson 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!

Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019. Show notes… Favorite success quote or mantra: "Take a step forward on the business every day." In this episode with Seven Chan, we discuss: Meeting mentors early in life Anyone can be a business person Lead by example Thinking bigger/anything is possible Becoming a millionaire at 18 Using what you know and who you are to be successful Being business-savy Marketing Niche marketing The importance of not following rules Create your own vertical Finding a business partner Creating win-win deals for yourself Make being the best at what you do your goal Food court model Becoming an ally with bloggers and local media elites in your area Unique marketing Secret menus Franchising Scaling Fast-casual sushi-is it a trend? Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Be different What is your biggest weakness? Trying to take on too many things at once What's one question you ask or thing you look for during an interview? "I need you to believe in us" What's a current challenge? How are you dealing with it? "Trying to find good people to add to my team." Trial and error. Share one code of conduct or behavior you teach your team. Be the best. It applies to everything. What is one uncommon standard of service you teach your staff? If you are unhappy for any reason I will give you a free meal. What's one book we must read to become a better person or restaurant owner? Level Up Your Life GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Don't focus on the business side. Be different. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations? Social media 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 steps forward every day Plan for every possible scenario Do something you love doing otherwise you won't be able to do it for a long time Contact info: Poke Burri website Lifting Noodles Ramen website Instagram: @pokeburri Instagram: @liftingnoodlesramen 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 Seven Chan 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!

Husband and wife, Sara and Paul "Buff" Burden, had a dream of one day opening a burger joint that had an emphasis on local, natural, and sustainable ingredients. Paul, originating from the UK, and Sara, a native to Houston, knew Texas was the place to pull it off. So, they packed up and moved south to Sara's hometown. In March of 2015, BuffBurger, a gourmet fast-casual burger restaurant, was born. Almost 4 years later they've scaled the concept to 3 locations. Show notes… Favorite success quote or mantra: Balls to the wall. Just keep going. In this episode with Sara and Paul Burden, we discuss: Opening a restaurant with minimal experience Switching from ski instructors to restauranteurs Finding mentors no matter where you are or what you're doing "Just try it." Making an impressive, professional business plan to secure funds Systems/processes What next after securing funding? Finding real estate! The importance of customer service Make sure customers are happy and given the best possible ingredients Chaotic restaurant openings and how to navigate them A need for control and an obsession with quality Importance of making ALL of your food in the same kitchen Utilizing a commissary Stumbling early-on Getting ahead of yourself and signing too many leases while attempting to scale! Knowing when to take the shot or hold back Opening a new location without enough staff Charging what the product is worth Work/life balance Friendly competition SHOULD BE FRIENDLY! Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sara: Serving people how you like to be served makes it easier Paul: Quality What is your biggest weakness? Sara: Sometimes too careful with money Paul: Growing too fast What's one question you ask or thing you look for during an interview? Grit What's a current challenge? How are you dealing with it? Cash flow Share one code of conduct or behavior you teach your team. BOH: How the food looks when delivered to the table. FOH: Be nice, kind, and constantly check on people What's one book we must read to become a better person or restaurant owner? Setting the Table GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? It's hard to be critical of anyone in this industry What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cameras 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? Believe in yourself Work your ass off Believe in the people around you/who work for you Contact info: BuffBurger website Instagram: @buffburger Facebook: @EatLiveLocal 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 Sara and Paul Burden 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!

This is Mr. Schulze's second appearance on Restaurant Unstoppable. Head over to Restaurantunstoppable.com/579 to hear Mr. Schulze's back story and to absorb his business philosophies in his book: Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise. If you didn't listen to that episode, let me catch you up... Hailing from a small German town, Horst Schulze knew from a young age that he wanted to work in the hotel industry. So he got his start, like most of us do, as a dishwasher. From the bottom rung, he climbed his way to the top, traveling the world while working in 5-star hotels along the way. In 1983 he co-founded the Ritz Carlton and set the standards for the service industry going forward. It's standard that we're going to dive into, specifically the 24 standards of service The Ritz Carlton Teaches its staff. This is one you surely won't want to miss! Show notes… Favorite success quote or mantra: "Whatever it is you want to do in life… Do it with excellence." In this episode with Horst Schulze, we discuss the 24 standards of service: Before we dive into the 24 standards of service Why is repetition so important: repetition becomes habit Identify what makes your organization excellent and repeat it Customer expectations must be known to everyone on staff The 24 Standards of Service: Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: Capella website Buy his book here: Excellence Wins: A No-Nonsense Guide to Becoming the Best in a World of Compromise 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 Horst Schulze 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!

Raised in NH, Jonathan Horowitz attended Rice University then South Texas School of Law. After graduation Horowitz spent 5 years practicing law before joining Lasco Enterprises in 2005 as Vice President of Marketing and Communication and later as their Chief Brand Officer. As a partner Horowitz helped oversee the growth of the business for 10 years, to more than 15 locations and 600+ employees. Today Horowitz serves as CEO for Legacy Restaurants group which consist of The Original Ninfa's on Navigation and 3 Antone's Famous Po' Boys locations. Show notes… Favorite success quote or mantra: "Treat people well and they will treat you well." In today's episode with Jonathan Horowitz, we discuss: Treat EVERYONE WELL, not just your customers Important to be perceived as someone who is easy to work with Self-awareness is key Switching dreams/plans early in life Opportunities from cold call emails Getting into the industry Admitting when you need help Scaling a small restaurant Creating a concept that is welcoming to ALL kinds of people Strength-based leadership Leveraging your story for marketing The importance of getting people to walk through your door Relationship marketing Growing your business through growing your brand Avoiding isolation Consistency Even if things are good they can always be better Collectively deciding what is better in terms of operations, don't adjust without discussion Make your staff feel involved and invested Simplicity is key Seeking advice from other restauranteurs in your community, don't live in a bubble, avoid isolation Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? What would your previous subordinates or direct-reports say about you? How have you developed people? What's a current challenge? How are you dealing with it? Labor market. Cast a broader net. Share one code of conduct or behavior you teach your team. Be honest What is one uncommon standard of service you teach your staff? Contribute to your community at all times What's one book we must read to become a better person or restaurant owner? We Fed An Island GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Get training in disciplines with which they're not familiar. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? bMobile route 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? Do no harm Contribute to your community Take care of your people Contact info: Legacy Restaurants 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 Jonathan Horowitz 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!

Adam Barnosky is a member of the Ruberto, Israel & Weiner law firm based in Boston, Massachusetts. His practice is concentrated in the representation of real estate developers, restaurateurs, commercial landlords/tenants, cannabis operators/developers and hospitality industry clients in New England. Joining me to ask questions and get the most out of this conversation is Andrew Wilkinson, founder and operator of Pizza Llama, a mobile wood fire pizza oven serving north eastern Maryland for the past 4 years. Show Notes Favorite Success Quote or Mantra: Adam: The people who make it look easiest are the ones working the hardest. Work hard, plan, and follow through. Andrew: Drop the (metaphorical) rope. Use it to get yourself up and drop it down for the next person behind you. In this episode with Adam Barnosky, we will discuss: Letters of intent/leasing Commercial real estate focused on the hospitality industry The Boston scene's real estate/hospitality expansion Too many restaurants are opening - what do we do about it? Hospitality fees for back-of-the-house Lease vs. Letter of Intent (LOI) Zoning Licensing Exit strategies FAQs for leasing and restaurant real estate Andrew's story building Pizza Llama Going from making pizza for free to starting a pizza business Slow and steady scaling The need to scale back Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Please refer to Episode 569: David Denney on What To know Before Entering a Partnership for information on partnerships, as mentioned in today's episode. RestauranOwner.com's Checklist for Restaurant Leasing RestauranOwner.com's Nonbinding Letter of Intent draft Contact info: Adam's contact info: Website: Ruberto, Israel & Weiner Email: [email protected] Andrew's contact info: Pizza Llama Instagram: @_pizzallama Personal Instagram: @freepza Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Adam Barnosky and Andrew Wilkinson 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!

Bien Tran attended Duke School of Law and started his career at Fulbright & Jaworski LLP as a litigation lawyer and operated his own law office prior to joining Bush & Ramirez L.L.C. In 2012 Bien decided to take a stab at the world of hospitality with Hughes Hangar, a bar and event space. Hughes Hangar was followed by The De Gaulle, and Bien's most recent project Chapman and Kirby. In addition, Bien has been active in the political landscape for over a decade. Bien has also been active in the business community with the belief that we've all been given great opportunity, and we have an obligation to pay it forward by creating opportunity for the next generation. Show notes… Favorite success quote or mantra: "I don't have to do anything today except be grateful for what I have." It puts everything else into perspective. In this episode with Bien Tran, we discuss: Putting your responsibilities into perspective Bien's escape from Vietnam at the close of the war Learning to acclimate to a new country/culture Gratitude Being mindful that there are always people worse-off than you are Planning your life from a very early age Envisioning what your end goal is and planning/taking the proper steps to achieve that Bien's strong desire to help people and enact change Balancing law and hospitality Investing in a restaurant/restaurateur Legal documents shouldn't be your only safety net; get involved with trustworthy, decent people Money is only a small portion of what you're looking for when finding a business partner The importance of creating a unique atmosphere Opening a corporate event space Being happy/avoiding stress Recognize what is important and give back Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being creative What is your biggest weakness? Inability to disconnect, need more time to recharge the batteries What's one question you ask or thing you look for during an interview? Give them a tour of the space and ask what they would change about it What's a current challenge? How are you dealing with it? "Early on I didn't thank the staff enough after a stressful shift." Constantly remind yourself to show gratitude to your staff Share one code of conduct or behavior you teach your team. Make the guests feel comfortable What's one book we must read to become a better person or restaurant owner? Bill and Melinda Gates annual letter GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Lack of creativity, being too similar to every other restaurant What's one piece of technology you've adopted within your four walls and how has it influenced operations? video cameras 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? The most important currency in life is compassion Love is a one way street; love people for who they are not for whether they love you back Stop worrying so much about yourself; take care of yourself but be less ego-centric Contact info: Chapman and Kirby website Facebook: @ChapmanAndKirby Twitter: @chapmanandkirby Instagram: @chapmanandkirby 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 Bien Tran for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to ma

Show notes… Favorite success quote or mantra: Jim: Gratitude is the greatest of all virtues and is the cornerstone of all others. Kelli: Everyone you meet is fighting a battle you know nothing about so be kind always. In this episode with Jim and Kelli Laube we discuss: Emotional intelligence Being mindful Treating guests like they matter always Making guests lives better through hospitality/service Being thankful/grateful Always try to grow RestaurantOwner.com's resources and values Inventory control The importance of leadership and culture The importance of knowing how to operate ALL aspect of you business from serving up through management Hospitality can turn a bad experience into a good experience Human beings as emotional beings Hospitality MUST expand to your servers Leave guests happier than how they arrived The importance of repeat business Hospitality as an infinite, free resource and how YOU MUST utilize it Hospitality causes your restaurant to stand out The "hospitality gene" Hiring the right people How to work hospitality into your staff and members of leadership YOU MUST show that you care about your staff on a one-on-one level The importance of pre-meal/pre-shift SMILE!!! Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Recommended Books: Emotional Intelligence Setting the Table Contact info: RestaurantOwner.com Email: [email protected] Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, 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 Jim Laube and Kelli Laube 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!

Always an entrepreneur at heart, Aaron Lyons was raised in Austin, TX and is a graduate University of Texas where he obtained his MBA with a focus on entrepreneurship and marketing. In 2014 after 2 years of searching for a location and investors, Lyons opened Dish Society in Houston, TX. 5 years later Lyons and his team have scaled the concept to a total of 5 location in and around Houston. Lyons attributes his success to the focus put on purchasing from local farmers and purveyors and the people he has surrounded himself with. Show notes… Favorite success quote or mantra: Everyone has a plan until they get punched in the mouth. What you allow in your presence is your standard. In this episode with Aaron Lyons, we discuss: Creating a concept that was scalable Creating a $30 experience on $15 Attention to detail Executive presence The importance of self-awareness BE OPEN-MINDED The importance of education Make steps toward your goal WITH INTENTION Education vs. experience Securing capital Bluffing to get capital Believing in yourself Passion and body language Do MORE RESEARCH before opening your restaurant Accepting the need to compromise Do you need a publicist? Your culture is a reflection of you Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Naturally aware if what guests want What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? A natural inclination toward hospitality and guest-focused thinking What's a current challenge? How are you dealing with it? Hiring really solid people and having enough staff to accommodate growth Share one code of conduct or behavior you teach your team. Always asking "what are we tolerating and why?" What is one uncommon standard of service you teach your staff? Exceptional experiences What's one book we must read to become a better person or restaurant owner? Way of the Shepard Positively Outrageous Service GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or do often enough? Business acumen and legal acumen What's one piece of technology you've adopted within your four walls and how has it influenced operations? Compeat - ERP 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? Chase your dreams Surround yourself with people who will make you better Don't be a dick, be vulnerable, don't act like you know everything. Contact info: Dish Society website Instagram: @dishsociety Facebook: @DishSociety 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 Aaron Lyons 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!

Dee Lincoln, a.k.a. the "Queen of Steaks," is recognized as a female powerhouse in the male-dominated steakhouse business. Born on the Fourth of July and raised in New Orleans, Lincoln's humble entrance into the restaurant industry can be traced back to a single Del Frisco's Steakhouse in her hometown. In the early 80's The Del Frisco's brand made its way to Dallas, which is how Dee found her way to Texas. Fast forward 30 years in the steak business and the Dee Lincoln Brand was born. Today the Dee Lincoln Brand includes a Dee Lincoln's Tasting Room & Bubble Bar at the Dallas Cowboys AT&T Stadium, Dee Lincoln Private Events in Uptown Dallas, and her most recent project, Dee Lincoln Prime, located at the Star in Frisco. Dee has garnered local, regional and national recognition for her many achievements, including the coveted Restaurants and Institutions' Ivy Award, the winner of which is selected by restaurant industry peers across the country. Among others, Lincoln also has earned The Texas Restaurant Association's Restaurateur of the Year Award; Savor Dallas's Spirit Award; Dallas Business Journal's Top Women in Business Award; Northwood University's Distinguished Women Award; and Nation's Restaurant News's Fine Dining Award. Show notes… Favorite success quote or mantra: "Life is for living" In this episode with Dee Lincoln we discuss: Mentors Finding the right business partner Overcoming personal tragedy and moving on in the industry Opening issues and how to resolve them Quirky marketing and how it helps you Owners/operators need to be within the four walls The importance of touching each table Make one location the best it can be before you create a second Branding Guest should want to come to you for YOU, not just your food Understanding leadership Understanding the importance of being in your own restaurant daily Scaling Franchising Going public If you're not happy, walk away Becoming an asset The importance of knowing your numbers Accountability Do one thing great!!! Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? People What is your biggest weakness? Care too much What's one question you ask or thing you look for during an interview? What are people's immediate goal? Attitude and will over experience. What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. First name, understanding what they love, like and dislike What is one uncommon standard of service you teach your staff? Be kind What's one book we must read to become a better person or restaurant owner? Setting the Table GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or do often enough? Hands-on What's one piece of technology you've adopted within your four walls and how has it influenced operations? POS: Focus 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 honest Stay humble Carry on my legend Contact info: Website: Dee Lincoln Prime website Instagram: @deelincolnprime 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 Dee Lincoln 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

Chris Hill is an author, speaker, and podcaster with a background in marketing and business strategy. After a quarter-life crisis, Hill decided to take a leap of faith into the world of restaurants. Today Hill primarily consults in the restaurant industry on leadership, company culture and menu development, as well as speaking to various industry organizations including Fortune 500 brands like Texas Roadhouse, National Restaurant Association, ACF, TEDx and to various culinary schools including Johnson & Wales and Miami Culinary Institute Show notes… Favorite success quote or mantra: You can either make excuses or make it happen. You CAN NOT do both. In this episode with Chris Hill, we discuss: The challenges that come with building a high-performing team. Interweaving your core values into your brand so that you attract onto yourself team members who share similar core values. Knowing what your employees want and giving it to them. Treating your employees with the same hospitality you treat your guest. Giving up equity in the business to attract onto yourself top talent. Being clear with vision and roles so partnerships work. How to retain great staff once you have them. The role transparency plays in retaining employees. The role empathy plays in retaining staff. How getting your team more involved into the decision making process helps with staff retention. Using expectations accountability, standards, and polices to maintain a high quality team. Why you don't necessary want all "A players". Using feedback mechanisms in your business to maintain a high level of culture. Resources mentioned in todays episode: 242:Chris Hill on How to "Make the Cut" TINYpulse 15five EthicsSuite Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: chrishillonline.com Facebook.com/chefchrishill 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 Hill 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!

Hailing from Houston, TX, Thomas Nguyen completed his law degree at the University of Texas at Austin and started his career as a litigation attorney. Dissatisfied with the path he was on, he left his legal career behind to pursue his passion in business and marketing. In 2009, Nguyen Co-Founded Peli Peli, a fine-dining restaurant specializing in South African comfort food. In October of 2016 Nguyen Co-Founded Peli Peli Kitchen a fast-casual version of the original concept. To date, the restaurant group operates 5 total locations, 3 Peli Peli locations, and 2 Peli Peli kitchen locations. Show notes… Favorite success quote or mantra: "You can't be good at something unless you are truly passionate about it." In this episode with Thomas Nguyen we discuss: The passion for providing something for your community The best ways to keep yourself motivated in the industry Sacrifice Impacting your community Finding your lane The importance of getting pleasure from what you do Starting life over The value of experimentation Marketing!!! Whatever you represent, you must be able to back it up South African cuisine Introducing a market that doesn't exist Making a guest's day better by coming to your establishment Realizing when you're burnt out Guerilla marketing Branding!!! Building a trusting relationship with your guests People what to know who's driving your engine: it's YOU! "Restaurant Startup" Putting your restaurant on television Adapt to your market OR change the market The difficulty of navigating new social media platforms How to tell a story with your social media posts Don't just say your food is good; present what you are about and what your values are The power of collaboration and helping other restauranteurs Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion What is your biggest weakness? Prioritizing time What's one question you ask or thing you look for during an interview? Pick something you like and sell it to me What's a current challenge? How are you dealing with it? Understanding the importance of building proper systems Share one code of conduct or behavior you teach your team. Always have a positive attitude What is one uncommon standard of service you teach your staff? We want our staff to be stars. Guests should come back not only for the food but for the staff as well. What's one book we must read to become a better person or restaurant owner? Setting the Table GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Marketing and branding their concept What's one piece of technology you've adopted within your four walls and how has it influenced operations? Trello 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? Understand your responsibility to give back to the world Find your passion, no one will be able to outwork you Spend time with the people that mean the most to you Contact info: Email: [email protected] Instagram: @southafricanasian Instagram: @pelipelihouston Instagram: @pelipelikitchen Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Thomas Nguyen 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 comm

Calvin Nguyen has always had a mind for business, management, and marketing. His first experience in the restaurant industry was a two-year stint managing the restaurant Zhabuki. In 2015 Calvin open OMG Tacos. By 2018 they scaled OMG Tacos to 3 locations, and they have opened two additional concept , Chubby Tuna and Sweet Dayze. Needless to say 5 restaurants opened in less the 4 years...yeah, you've got my attention. Show notes… Favorite success quote or mantra: "Control what you can; let go of what you can't." In this episode with Calvin Nguyen we discuss: Starting from scratch Not knowing what you want to do when you're younger Creating your own opportunities The importance of mentors How to strategize inventory and ordering Realizing when to step down Pulling off "the impossible" Staring out in the restaurant industry not know ANYTHING about how to open Asking for help from mentors Opening with very little experience in the industry: trial and error. Learning how to scale The science and art of cooking Promoting from within Figuring out what makes you stand out Trusting your managers Opening near a university as a great idea Finding your lane and sticking to it The decision to close a restaurant Always find someone who works harder than you and get to know them Use social media to engage your guests Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Getting things done fast What is your biggest weakness? Don't sleep enough What's one question you ask or thing you look for during an interview? What's something new you can bring to the processes What's a current challenge? How are you dealing with it? Currently opening a new restaurant with a full bar. Share one code of conduct or behavior you teach your team. Zero-waste policy What is one uncommon standard of service you teach your staff? We are more laid back What's one book we must read to become a better person or restaurant owner? The Checklist Manifesto: How To Get Things Done Right The Four Agreements GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Zero waste policy What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Jolt QSR Magazine Groupme 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 adaptable Overcome your pride; be teachable; be a goos student Step out of your comfort zone Contact info: Instagram: @calviin Instagram: @omgtacostx Instagram: @sweetdazetx Instagram: @chubbytunatx 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 Calvin Nguyen 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!

Dallas, Texas native Jeffrey Yarbrough has never been a great student but from a young age he's always been able to hustle as an entrepreneur. His mother, seeing his creativity and entrepreneurial spirit, connected him with a job in New York in marketing. It was there that he fell in love with networking and paying attention to the social scene. In 1990 Yarbrough headed back to Texas to try his hand as a restaurateur and has never looked back. To date Yarbrough runs bars, restaurants, a PR and media company, and now has a thriving restaurant real estate business operating under the bigInk brand. Show notes… Favorite success quote or mantra: "Let's get shit done; G.S.D." In this episode with Jeffrey Yarbrough we discuss: An early on desire to sell Money gives you freedom Avoiding debt The different ways to learn/nontraditional education Emotional intelligence Public school system How to sell Networking Being able to adjust Coming to the market ahead of the curve Finding the right business partner Discussing how a partnership will dissolve in the "honeymoon phase" The importance of being transparent Guerilla marketing DON'T LET FAILURE FREEZE YOU!!! The importance of finding a reputable real estate broker Don't be afraid of failure Finding out where your needed/wanted Do your homework before you come to a market Being cautious Passion Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Networking What is your biggest weakness? Not saying no fast enough What's one question you ask or thing you look for during an interview? Tell me stories vs. give me answers What's a current challenge? How are you dealing with it? Getting tasks done with very little support and not enough capital Share one code of conduct or behavior you teach your team. No lying, no stealing. Period. What is one uncommon standard of service you teach your staff? If you know something is not going to pair well with a dish, give them something that WILL pair well. What's one book we must read to become a better person or restaurant owner? Richest Man In Babylon GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Signing with an exclusive real estate broker. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Trust in God (know there is a higher power looking after you) Work hard (it still counts) Having a group of like-minded entrepreneurs that you can ask any question and not be judged Contact info: [email protected] Big Ink RE website Big Ink Facebook 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 Jeffrey Yarbrough 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 Dahlander is a graduate of Texas Tech University with a degree in Advertising. Previous to starting Snappy Salads, Dahlander served 4 year as a project manager for the Forbes Group and 8 years as the Director of Marketing for Romano's Macaroni Grill. In 2006 Dahlander opened Snappy Salads with the mission to make the world healthier than the way he found it. 13 years later Snappy Salads has scaled to 17 locations and growing throughout Austin, Houston, Dallas, and Fort Worth. Show notes… Favorite success quote or mantra: Sacrifice and persistence are the only two items that you need for success In today's episode with Chris Dahlander, we will discuss: Sacrifice and persistence as the only two necessary items required for success in any category of life The importance of family Leaving any place as HEALTHIER than the way you found it Operational excellence Consistency Hire slow/fire fast The importance of volunteering Trademarking your brand and ideas The legal side of restaurant/concept development The importance of learning what NOT to do Balancing SOUL and PROFIT Seeing the absence of a concept and building it Appreciating sponsors! Doing what's RIGHT, not what's easy Knowing when to give up self-regulations Being more environmentally-conscious in the restaurant industry Scaling Getting game-changers and leaders in your organization Reflection Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Leadership What is your biggest weakness? Being too humble What's one question you ask or thing you look for during an interview? Leadership What's a current challenge? How are you dealing with it? Staffing. Promote what we do well and how we treat our team members. Share one code of conduct or behavior you teach your team. One rule: do the right thing sincerely and automatically regardless of the situation What is one uncommon standard of service you teach your staff? Make the guests' dining experience so great that they want to return tomorrow What's one book we must read to become a better person or restaurant owner? The Greats on Leadership: Classic Wisdom for Modern Managers by Jocelyn Davis Leaders Eat Last: Why Some Teams Pull Together and Others Don't by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Have a purpose other than to make money. What's one piece of technology you've adopted within your four walls and how has it influence operations? POS: Olo. Punchh app. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? We are all one Everything has already been revealed We are all perfect in our own imperfectedness Contact info: Email: [email protected] Snappy Salads website Instagram: @snappysalads Facebook: @SnappySalads 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 Dahlander 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!

Dallas native and Graduate of El Centro College, Chad Houser has over 20 years of experience in hospitality. After 17 years as a chef, Chad sold his partnership of Parigi Restaurant to devote his full attention to Café Momentum in 2012. Café Momentum is a Dallas-based restaurant and culinary training facility, that transforms young people's lives by providing a positive environment in which at-risk youth who have spent time in juvenile facilities receive intensive mentoring, culinary, job and life-skill training enabling them to achieve their full potential. Show notes… Favorite success quote or mantra: People that actually solve problems very rarely complain about them. In this episode with Chad Houser, we discuss: Problem solving You are the only person who can make your life better Time management Fulfilling obligations The importance of mentors The NECESSITY of setting tangible goals Making mistakes and learning from them The importance of patience Finding a good partnership Realizing when an aspect of your company is not garnering the return it should be There are NO SHORTCUTS! Surrounding yourself with people that are greater than or equal to yourself The immense importance of GIVING BACK Food should be about camaraderie rather than making money Racial prejudice Subverting expectations Working a non-profit Rising to expectations Team work Scaling Not taking things for granted Exploring and accepting your own flaws Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Perseverance What is your biggest weakness? Sour Patch Kids What's one question you ask or thing you look for during an interview? If a staff member came in and was high, what would you do? What's a current challenge? How are you dealing with it? Time management. Your time spent must be on YOUR time. Share one code of conduct or behavior you teach your team. Integrity What is one uncommon standard of service you teach your staff? Emotional intelligence. What's one book we must read to become a better person or restaurant owner? Outliers: The Story of Success by Malcolm Gladwell GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or do often enough? Take the time to stop and smell the roses. What's one piece of technology you've adopted within your four walls and how has it influence operations? groupme, Microsoft Outlook calendar 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? Despite all of its flaws the world is beautiful Embrace that we are all different Our goal in life should be to leave this world a better place than we found it Contact info: Café Momentum website Facebook: Café Momentum Instagram: @viva_chato @cafemomentum Twitter: @viva_chato @cafemomentum 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 Chad Houser 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!

Nikky grew up in Bangkok, Thailand and ventured to Dallas, Texas. She received her Bachelors in Business Administration majoring in Entrepreneur Studies and Marketing from Babson College, in Wellesley, Massachusetts. She continued her studies at El Centro College Culinary School in Dallas, Texas. Since opening Asian Mint in 2004, Phinyawatan has received countless awards and accolades. Over the past 15 years Asian Mint has scaled to three locations within Dallas. In 2018, Nikky took a crack at the fast-casual world with Enjoy Mint, where they serve fast, fresh, Thai Bowls. Show notes… Favorite success quote or mantra: Just go out and do it In this episode with Nikky Phinyawatana, we discuss: Studying entrepreneurship Studying at Babson College Nikky's mentors Learning from observing Nikky's upbringing and how it influenced her entrepreneur mentality Her father as a mentor The importance of having a clear vision and a solid business plan Teach by showing not telling Failures and overcoming them The importance of getting legal paperwork correct prior to opening Doing it yourself Educating your guests/fans You must be authentic Have a marketing plan Social media marketing Kiosk ordering in fast casual You must be able to showcase what you sell Live and breathe your culture to pass it on to your staff Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humbling, grateful, authentic What is your biggest weakness? Move to fast sometimes 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? Keeping people motivated all the time. Stay motivated. Share one code of conduct or behavior you teach your team? Inspire yourself and others What is one uncommon standard of service you teach your staff? Do your best with the best intentions 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 the one thing you feel restaurateurs don't know well enough or do often enough? Compliment your employees. Be specific in your compliments. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? 7 Shifts If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love, love what you do Make sure you put your family and friends first Know your priorities Contact info: Asian Mint website Enjoy Mint website Instagram: @nikkyfeedingsouls @asianmint @enjoymintkitchen YouTube channel: Nikky Feeding Souls 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 Nikky Phinyawatana 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!

College friends and FreeRange Concepts' founders, Kyle Noonan and Josh Sepkowitz, have a combined 20 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 and 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. Show notes… Favorite success quote or mantra: Create remarkable memories. In this episode with Kyle Noonan, we discuss: Creating the perfect mission statement Minimize your mission statement, keep it short and sweet Make your guests dining experience about good memories Find a partner who compliments you Invest in training the right people Teach the "why" in addition to the "what" Teach your team members everything about your history and intentions Save, save, save in order to gain opening money Never get comfortable, always look for places to save money Finding a location If your idea is good and you have the right talent you can make a startup happen Stamina is key in completing a project Budgeting Have a good, clear vision for the FUTURE; don't just rely on your resume Concept first, location to suit Learn to say no to opportunities that aren't in line with what you are trying to do Honesty is key! The restaurant industry will beat humility in you and it's a good thing Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I think big, not afraid to take "moon shots" What is your biggest weakness? Same as strength What's one question you ask or thing you look for during an interview? Hospitality, positive energy What's a current challenge? How are you dealing with it? Saying no to projects Share one code of conduct or behavior you teach your team. Take care of others first What is one uncommon standard of service you teach your staff? to create remarkable memories What's one book we must read to become a better person or restaurant owner? Good to Great by Jim Collins GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Talk to their guests What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedules If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat others well Be kind Be sincere Contact info: 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 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!

Kyle Hilla hails form Misquite, TX and has over 12 years of experience bar tendering. Hilla has been recognized as Bartender of the Year in 2016 and 2017 by both D Magazine and CultureMap Taste Makers Awards. Having crafted innovative, well-balanced cocktails for Oak Cliff, and Bolsa for 5 years, Kyle then moved on to act as 'liquid architect' for Turn The Tables Hospitality. Today Hilla Serves as Beverage Dirctor for the Statler Hotel. Show notes… Favorite success quote or mantra: Dreams don't work unless you do. In this episode with Kyle Hilla, we will discuss: Doing the work! Bartending industry Influences in the industry Passion in staff translates to passion in your guests The "proper way" to be angry and how to prove a point The importance of energy and sociability The importance of the "slow period" in a restaurant People are at their best with at least some stress Keep the customer's perspective in mind Chaos as a motivator Managing liquor costs Don't ever stop learning Observing experts is the best way to learn from them Don't have a confusing menu Be "on brand" but maintain effective communication in the menu Capitalizing on a happy hour The point of happy hour is to get butts in seats Creating loyalty Ego in the industry Hospitality as a way of life Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Adaptability. Avoid complacency and stay hungry. What is your biggest weakness? An eagerness to always be right. A tendency to keep things black and white. What's one question you ask or thing you look for during an interview? Past jobs and how they talk about them. Bad experiences and how they reflect on them. People's phone screen (how they take care of their belongings) What's a current challenge? How are you dealing with it? People entering the industry just for money, not for their passion for hospitality. Share one code of conduct or behavior you teach your team. Keep in mind the guest's perception of time. The guest's perception of time is longer than yours if you're working. What is one uncommon standard of service you teach your staff? Shaking the hand of the guest before you drop the check. What's one book we must read to become a better person or restaurant owner? The Flavor Bible by Karen Page and Andrew Dornenburg The Fountainhead by Ayn Rand GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? The process of opening a restaurant in terms of budgeting, people, training, taking your time with a good first impression. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Dehydrators; control your waste. 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? Train your replacement. Mentor someone. Hospitality isn't an industry; it is a way of life. Have a positive impact on someone every day. Contact info: The Statler Hotel 1914 Commerce St, Dallas TX Instagram: ghostfacehilla Facebook: Kyle Hilla 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 Hilla 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 s

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area. Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris' Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures. Show notes… Favorite success quote or mantra: Never, never, never, never, never.....give up! In this episode with Chef Sharon Van Meter, we discuss: Relentlessness. Chef Van Meter's beginnings and how she learned to cook. The pros and cons of fearlessness. Being the only woman in a male-dominated school/profession. Don't let your fears interrupt your success. Tackling obstacles one by one. Letting fear and discomfort motivate you. Kicking back and listening to others before you give your opinion. The best leaders create the best organizations and surround themselves with the best people. All power does not begin and end with one person. Territorializing your kitchen. Letting your individual team members grow. Work/life balance. The importance of family. The generations that come after you and how to judge them. Being more lenient and understanding of your younger team members. Diversifying your interests. Concentrate less on people's faults. The importance of making everyone around you feel their best. Don't just get a little involved, go in 200%. Create YOUR OWN work/life balance. team building Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I'm fearless What is your biggest weakness? I'm fearless What's one question you ask or thing you look for during an interview? Loyalty What's a current challenge? How are you dealing with it? Not enough time in the day Share one code of conduct or behavior you teach your team. Always put the customer first What is one uncommon standard of service you teach your staff? Treat this business like it's yours and it will be one day What's one book we must read to become a better person or restaurant owner? The One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Not consistent enough Training based on consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations? My iPhone is my office now 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? One thing: we need to be better, kinder, more loving people. Contact info: 3015 At Trinity Groves website Instagram: 3015tg Physical Address: 3015 Gulden Lane, Dallas, Texas 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 Sharon Van Meter 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!

A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant. Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth's Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur. Show notes… Favorite success quote or mantra: Seek perfection. Accept excellence. In this episode with Roger Kaplan, we discuss: Growing up in a food-conscious household. What we do and do not learn in culinary school. The value of education vs. experience. The importance of the desire to learn. Everyone you meet could teach you something. The importance of learning. Your sphere of influence. You must know everything about your craft. You need mentors in your life and career. Create a successful and impactful culture. Create a narrow, focused vision. Vision statements. You must provide the tools for success in order to breed success. Passion for people. The restaurant industry as the best industry. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Relentless pursuit of success. What is your biggest weakness? I assimilate information too quickly. What's one question you ask or thing you look for during an interview? Can do, will do attitude. Can you fit in? Are you willing to improve? What's a current challenge? How are you dealing with it? Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over. Share one code of conduct or behavior you teach your team. Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was. What is one uncommon standard of service you teach your staff? Every person that walks into your establishment needs to be happier when they leave. What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM Execution by Larry Bossidy and Ram Charan What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't invest in education and development. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Data inventory technology. Star 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? Embrace your family. Embrace your friends. Be successful. Contact info: Instagram: @RKinnovation 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 Roger Kaplan 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!

Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX. Show notes… Favorite success quote or mantra: "Make it nice, or make it twice." "The Chef is always right." In this episode with Scott Gottlich, we discuss: Surrounding yourself with the best to become even better. Giving your services for free, in order to create opportunity for yourself. You got to give before you get. How to teach unwavering standards. Having a zero tolerance policy for overworking your staff. Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create. If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges. The challenges of opening a chef driven concept. Never making an emotionally charged decision. The significance of simplifying and doing one thing really well. What a Private Placement Memorandum (PPM) is. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. What is your biggest weakness? Procrastination. What's one question you ask or thing you look for during an interview? Look to see if they're excited about the opportunity; it can't just be a job. What's a current challenge? How are you dealing with it? staffing Share one code of conduct or behavior you teach your team. Integrity. What is one uncommon standard of service you teach your staff? Make it personal. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lessons of Excellence What's the one thing you feel restaurateurs don't know well enough or do often enough? Pay attention to the details. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel 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? know love. Work harder than everyone else. Have integrity. Contact info: Fruitionhospitality.com [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 Chef Scott Gottlich 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 a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen's Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community. Show notes… Favorite success quote or mantra: "Have fun. Do what you do." "Surround yourself with great people. It makes life a lot easier." In this episode with Jack Gilmore and Tom Kamm, we discuss: How Jack and Tom got their start in the restaurant industry. The simple power looking someone in the eye and smiling has. What passion is; giving a shit. Going into new situations with the intention to learn. Leveraging a servers logs. Being willing to learn from you mistakes. Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?" How Jack Groomed his son for a successful career. How you cannot be successful in this industry, unless you have support from your family. Why who you know is more powerful than a solid business plan. The importance of having key players on your team early on and how Jack and Tom got their key players. Why integrity is so important. Do what you say. Say what you do. Checking your ego at the door. Trusting the people you've surrounded yourself with to make the right decision. Growing your people before growing your physical locations. Jack and Tom's strategy for growth, specifically when determining locations. The role systems have with scaling. How to motivate your team without being aggressive. How good training influences motivation. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion. What is your biggest weakness? Jack: Organization. Tom: Saying no. What's one question you ask or thing you look for during an interview Likability Share one code of conduct or behavior you teach your team. Be a team player. What is one uncommon standard of service you teach your staff? If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right. What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't listen to their guest. They don't eat in their own restaurants. Make it easy to take guest money. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? a restaurant management system that is hooked into your reservation system. They use Restaurant Connect. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Surround yourself with great people. Be humble. Stick with what sticks. Leave the community better than when you entered it. Contact info: www.jackallenskitchen.com @jackallenskitchen 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 Jack Gilmore & Tom Kamm 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

Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house. Show notes… Favorite success quote or mantra: "You miss 100% of the shots you don't take." -Wayne Gretzky In this episode with Eric Silverstein, we discuss: Why Silverstein left his life of as a lawyer to open a food truck. What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time. How his experience studying law taught him discipline. How to develop discipline. Why he chose the route of opening a food truck. How he believes the food truck model is broke. Asking for those your respect and admire for help. How growth comes from creating opportunity for people. How owners can get in trouble trying to wear too many hats. As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement. Knowing your target market and giving the people what they want. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard Work. What is your biggest weakness? Incredibly emotional about his business. What's one question you ask or thing you look for during an interview? Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?" What's a current challenge? How are you dealing with it? Minimize day to day task so he focus more no workin on this business. Share one code of conduct or behavior you teach your team. Be ready. Be fucking prepared. What is one uncommon standard of service you teach your staff? Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take an honest assessment on their brand. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? TouchBistro 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 a marathon; not a sprint. Hard work and determination is half the battle. There is no success without sacrifice. Contact info: www.thepeachedtorilla.com www.barpeached.com www.peachedsocialhouse.com @projectpeached @peachtortilla 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 Silverstein 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!

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual. Show notes… Favorite success quote or mantra: "Your future depends on many things, but mostly you." In this episode with Mark Buley, we discuss: Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way. Why successful people in hospitality often did very poorly in school. The benefits from culinary school. Why you need to take risks before you're ready; you'll never be ready. Coming together with a common goal and vision. Keeping calm, cool, and setting the example for your team. Showing your team how much you care for them with your actions. Surrounding yourself with people who make up for your shortcomings. How the team for the Odd Duck came together. Working things like non-compete clauses into your partnership agreement. How to keep your team driven and motivated. How to approach someone in a non threatening way if you believe that are under motivated or underperforming. How to transition from focusing on one location to two locations. How important it is to have someone on your team on the pulse of your finances. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Attention span. What's one question you ask or thing you look for during an interview? Find out if they're are a team player or not. What's a current challenge? How are you dealing with it? Finding way to keep his team motived and focused on the vision. Share one code of conduct or behavior you teach your team. Always help the dishwasher. What is one uncommon standard of service you teach your staff? Service extends beyond the guests and to your team. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Start with Why: How Great Leaders Inspire Everyone to Take Action. What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of local farms. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast. Hotschedules. Google Drive. 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? Food and hospitality are always improved by care from the source. All great restaurants are a product of their place and time. Embrace it. How you treat people is everything. Contact info: barleyswine.com oddduckaustin.com sourduckmarket.com @oddduckaustin @barleyswine @barelyswine 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 Buley 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!

Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer. the founder of the project and a veteran of both the United States Marine Corps and Austin's respected craft brewing scene As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company. Show notes… Favorite success quote or mantra: "Push through it." In this episode with Jake Maddux, we discuss: How Jake discovered his passion for beer. The importance of consistency and discipline and how to maintain a culture of consistency and discipline. Having core values and higher purposes underlying your company to attract onto yourself top talent. The impact of knowing someone believes in you. Giving your employees the room to grow on your dollar and time. Why it is important to differentiate yourself. What approach to take when networking. Why Maddux chose to focus on on-site consumption. Caring about the right things; quality. Using pop-ups to create a culture and brand. Being a part of the solution. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stubbornness What is your biggest weakness? Pride. What's one question you ask or thing you look for during an interview? Enthusiasm. What's a current challenge? How are you dealing with it? Controlling labor. He's controlling his labor expense with budgets. Share one code of conduct or behavior you teach your team. Respect for yourself and others. What is one uncommon standard of service you teach your staff? Predictive hospitality. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rules from a night. Brewing Up a Business: Adventures in Beer From the Founder of Dogfish Head Brewery What's the one thing you feel restaurateurs don't know well enough or do often enough? Maintaining enthusiasm. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind. Be Generous Be Professional. Contact info: @thebrewerstableaustin @beerevangelist www.thebrewerstable.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 Jake Maddux 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!

Hailing from San Antonio and graduate of St. Mary's University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week. His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections. Show notes… Favorite success quote or mantra: Every day is a new day. In this episode with Ryan Salts, we discuss: How powerful taking an interest in others can be. Once you've gained an idea of who is who, helping people connect. What attracted Ryan to entrepreneurism. How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation. How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers. What most food entrepreneurs miss when they're opening their food business. Communicating with the regulatory entities instead of seeing them as if they are the bad guys. Setting your business up with the right tools on day one so you don't have to fix things while your business is running. Taking the time to think about what you want to become so you can set yourself up better to get there. Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: If you have any questions throughout the program please feel free to contact him directly via email or phone ([email protected], 210.885.5914) – Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ryan Salts 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 Tim McDiarmid was raised on a farm in rural Canada. After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she'd always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café. Show notes… Favorite success quote or mantra: "Ultimately, nothing is so important that it is worth losing your cool, if things go wrong." In this episode with Tim Mcdiarmid, we discuss: How Mcdiarmids childhood help influence who she is today. What it was like moving to NYC after growing up in rural Canada. How mentors don't necessarily have to be older individual; they can be peers. The power of keeping a cool, calm, and collected persona. Finding a unique selling proposition. Not being gimmicky. Going from working in the business to working on the business. Just believing that when you hire people they will help you make more money so that you can afford them. Build a network, and learn to ask for help. How to get the right people around you. Hire slowly. Fire quickly. Being very clear about your vision so you can attract onto yourself the right people. How having an established brand helps with the hiring process. Knowing when to bring on partners vs hiring for help. How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be. Being transparent with your intentions and who you are to attract onto yourself like minded individuals. When things go wrong, taking the time to find out why and to create systems to correct for it. While systems are good, it is possible to have too many systems. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Building an emotional connection with guest and network. What is your biggest weakness? Having too much compassion. What's one question you ask or thing you look for during an interview? Ask, "What is your worst job? How long did you last?" What's a current challenge? How are you dealing with it? Keeping her eye on the big picture while scaling Share one code of conduct or behavior you teach your team. building an emotional connection with their guests. What is one uncommon standard of service you teach your staff? Educate and teach guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It The Second Circle: Using Positive Energy for Success in Every Situation. What's the one thing you feel restaurateurs don't know well enough or do often enough? Make good food. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack. 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 let the hard lessons in life harden your heart. Do something you love. Take the time to appreciate the good parts of life. Contact info: TimTheGirl.com TheGoodKind.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 tha

Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University. Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA. Show notes… Favorite success quote or mantra: One team. One goal In this episode with Stephen Paprockir, we discuss: The difference between the hotel industry and the restaurant industry from an employee standpoint. The importance of finding work life balance. How to get a team to follow you wherever you go. Giving your place of employment plenty of notice before you leave. Doing your research before going into business with an organization. Not getting involved with an organization as a partner if they're not willing to show you the numbers. The power of being open and honest with the people you employ. How the command and control leadership style doesn't work anymore. You need to have fun. Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it. How Stephen got the idea of Texas Black Gold Garlic. Selling a products back to the company you work for. Taking advantage of any local incubators or entrepreneurial support systems you city may offer. How there is opportunity in food as medicine. Knowing where your food comes from. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. Setting standards. One team one goal. What is your biggest weakness? Empathy. What's one question you ask or thing you look for during an interview? Just getting people to show up to the interview is enough of a challenge. What's a current challenge? How are you dealing with it? Find a new property for expansion. Share one code of conduct or behavior you teach your team. Treat people the way they want to be treated. What is one uncommon standard of service you teach your staff? Other bodies. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential: Adventures in the Culinary Underbelly What's the one thing you feel restaurateurs don't know well enough or do often enough? Treat people well. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel. 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? One team. One goal. Treat people the way they want to be treated. Think about how you want people to speak about you some day. Contact info: Blackgoldgarlic.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 Stephen Paprocki 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 recomme

Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador. Show notes… Favorite success quote or mantra: "Have faith. Dive in." In today's episode with Jody Bailey Newman, we discuss: Just diving into what scares you. What made San Antonio a city of opportunity. The role freedom has on happiness and the state of one existence. The importance of having an operating agreement. Doing what gives you peace. Not getting caught up in the past. Why Jody has chosen not to fire people who have stolen from her in the past. How to stay true to who you are. Making decisions that are not just best for your business, but other businesses in your community. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Will try anything twice. What is your biggest weakness? People taking advantage of her good nature. What's one question you ask or thing you look for during an interview? Hiring the wrong people. What's a current challenge? How are you dealing with it? Getting her children to say, "You're good, solid, Mom." Share one code of conduct or behavior you teach your team. Jody encourages her people to look up and open their eyes. What is one uncommon standard of service you teach your staff? No questions asked, "tap out" policy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Good Night Stories for Rebel Girls You can learn just as much from good people as you can from good books What's the one thing you feel restaurateurs don't know well enough or do often enough? Most small business owners are doing what they can, and they should continue doing it. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Find a way to communicate with your staff. Let them choose the channel. 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? Your family. Quality and diversity in the work place. Contact info: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jody Bailey Newman 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!

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi's Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations. Show notes… Favorite success quote or mantra: "Status quo sucks. There has to be change." "If you don't get better you get worse." In this episode with Akash Kapoor, we discuss: Challenging the status quo. don't just accept things how they are. When developing your brand, really digging at what makes you different. Why its worth taking care of your employees. Never turning people away, even if you're closed. How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low. Some of the reasons why the bar for hospitality and service has been set so low. The story behind Curry Up Now. Having a, "failures not an option mentality." and just knowing in your gut that it will work. Scaling into your business VS going all in on day one. Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes. Having clear expectations. Staying ahead of the curve with your brand. Being mindful of how you can remove barriers the barriers between your guests and your food. How to maintain the quality of your brand and culture while you scale. Using technology to keep your presence and values top of mind at all of your restaurants. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Getting better everyday. What is your biggest weakness? Having high expectations from his team. What's one question you ask or thing you look for during an interview? They have got to love food. What's a current challenge? How are you dealing with it? Making sure there is someone in each one of his restaurants who cares about as much as he does. Share one code of conduct or behavior you teach your team. If you take care of people the people will take care of your P&L. What is one uncommon standard of service you teach your staff? Touch your guest at least 5 times (fast casual concept). What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel C-tuit 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? getting better with your values taking care of your employees and they will take care of your guest. Contact info: CurryUpNow.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 Akash Kapoor for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business, Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant." Show notes… Favorite success quote or mantra: "If you do what you love and what you're passionate about, you'll always end up finding the most success." In this episode with Sam Hellman-Mass, we discuss: How to follow your passion. Going after what you want, head first. Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself. That when you take the time to be the teacher you eventually become a master. How to balance being a boss and a friend with relation to your team members. When managing relationships, coming from a place of caring. How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable. Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome. Advice for managing partnerships. Advice for managing team members. How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to. Focus on being the best at one thing. Have a "Unique Selling Proposition". Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand. Build a restaurant where you have roots. When making financial decisions for a restaurant, keep them simple. The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Following his passion. What is your biggest weakness? Being annoying. What's one question you ask or thing you look for during an interview? Will this person still be here when it gets tough? What's a current challenge? How are you dealing with it? Trying to keep his people happy. He's combating this by constantly asking his people what they want/need. Share one code of conduct or behavior you teach your team. Be nice to people. What is one uncommon standard of service you teach your staff? Try to make it a "yes." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take a day off. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedule's Messenger Board. 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? A good meal always starts with good ingredients. Serving food that fulfills you, first. Be nice. Contact info: suerteatx.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. H

A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens. Show notes… Favorite success quote or mantra: "A ship in the harbor is safe, but that is not what ships are built for." In This episode with Benjamin Seabury, we discuss: How you can get the equivalent of a degree in business, by just going to work for the best. Leveraging technology to get dialed in on labor expenses. The importance of taking the high road when departing a business for new opportunities. What Seabury learned about respect; treat your employees as an equal. Why it is so important to respect your body and health. Some hidden challenges of operation a food truck. Some hidden challenges that come with operating a commissary kitchen. If you're going to do it, make sure you are the best at it. Find partners who are strong where you are weak and sharing equity to attract the right people. Advice on how to scale a restaurant group. Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space. When your head chef shows up on day one drunk... don't let them back for day two. Knowing what you know and sticking to what you know. Why our industry need to experience change. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Transparence and active leadership. What is your biggest weakness? Overextending himself. What's one question you ask or thing you look for during an interview? Hire from your gut. What's a current challenge? How are you dealing with it? Being able to take risk and not think twice about it. Share one code of conduct or behavior you teach your team. expect trouble and be ready to respond to it. What is one uncommon standard of service you teach your staff? Be uniquely you. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential: Adventures in the Culinary Underbelly Principles: Life and Work What's the one thing you feel restaurateurs don't know well enough or do often enough? They treat their employees like people often enough. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel 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 kind. If you're going to do something, be the best at it. Spend time with family. Contact info: 1100group.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 Ben Seabury 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

As an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin. Show notes… Favorite success quote or mantra: "BBQ may not be the road to world peace, but it's a start." In this episode with Chef Evan LeRoy, we discuss: Why LeRoy transitioned from writing about food to cooking food. That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone. How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it. Using photos and videos to maintain standards, especially with recipes and plating. How to create a high level of accountability. How you really don't know something until you can teach it. If you want to be the best at something, go to work for the people who are the best at what it is you want to do. Taking care of your people AND the numbers. Joining teams that have the same standards as you. Creating a team of people who compliment you well. Using pop-ups to create buzz. Using double-and-out-loans to start your business. The realities of operating a food truck. The power of finding a niche' or a "unique selling proposition" Why a mission is so important, not necessarily for attracting business, but to keep you and your team going. Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business. Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being able to see the big picture. What is your biggest weakness? Organization. What's one question you ask or thing you look for during an interview? LeRoy asks himself, "Can I see this person doing the dirtiest job?" What's a current challenge? How are you dealing with it? Combating the constantly changing weather. Especially when estimating what needs to be purchased. Share one code of conduct or behavior you teach your team. Good communication. What is one uncommon standard of service you teach your staff? Be willing and patient to explain everything on the menu. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business Leadership in Turbulent Times. What's the one thing you feel restaurateurs don't know well enough or do often enough? Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? groupme If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work together. It's better to be different than the best. operate honestly. Contact info: @evanleroyBBQ @Leroylewis 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 forg

This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557. Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus. Today, Elliot is here to take us through his creative process of designing a cocktail menu. Show notes… Favorite success quote or mantra: "Fight chaos every day!" In today's episode, Justin Elliott shares: Where the creative process starts: The physical space should be a crucial place to begin. How the physical space ties back to the menu. What signifiers are and how you can use them to make your menu pop. Why you should not feel compelled to list every ingredient on you cocktail menu. Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink. The level of detail that goes into an award winning cocktail program. Understanding what your employees like. A couple cocktail trends to be aware of going into the future. Resources mentioned: cocktail menu dev checklist Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info: @jdanelliott 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 Justin Elliott 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 early influences at his Uncle's deli, a stint as a professional drummer and a decade of experience at restaurants like New York City's Gramercy Tavern, Roberta's in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened L'Oca D'Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy. Show notes… Favorite success quote or mantra: Be gracious. Be kind. Listen. In today's episode with Fiore Tedesco, we discuss: How Tedesco got into the industry. How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence. Why it is so important to have confidence in yourself, especially when taking a chance. How powerful a vision and purpose can be. The mindset you need to be a good employee. Why Tedesco and Orman chose to implement a no tipping policy. The challenges of transitioning to a no tipping policy. Resources mentioned: New York Times Article on Tipping Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Trusting his intuition. What is your biggest weakness? Being wildly erratic. What's one question you ask or thing you look for during an interview? Can I trust you to be a good compassionate people around you. What's a current challenge? How are you dealing with it? Trusting that the sun will come up tomorrow. Share one code of conduct or behavior you teach your team. Regardless of your race, gender, or orientation we are all the same. What is one uncommon standard of service you teach your staff? Take care of your team first and you'll be better prepared to take care of the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: the Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Regonizing where you sole lives and being able to connect people to it. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Gather 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? Faith in man kind is only progressed by continuing faith in mankind. You can only achieve what you dream. Love the people around you. Contact info: www.locadoroaustin.com [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 Fiore Tedesco 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!

Hailing from a small German town, Horst Schulze knew from the age of 5 that he wanted to work in the hotel industry. So he got his start, like most of do, as a dish washer. From the bottom rung he climbed his way to the top, traveling the world and working in 5 star hotels along the way. In 1983 he cofounded the Ritz Carlton and set the standards for the service industry going forward. Schulze joins me to dive into how he got his start and the mentors who influenced him along the way. Then we dive into his newly published book, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise. This is one you surely won't want to miss! Show Notes Success quote or mantra "Whatever it is you want to do in life... Do it with excellence." In this episode with Horst Schulze, we discuss: How Schulze got into the hotel industry, like many of use, on the bottom rung. How he learned from his mentor, Karl Zeitler, if you approach everything you do with excellence, no matter what is, you can be important. The impact one person can have on another on their career path. Be mindful of your influence on others. You could change someones life. How excellence starts with a decision. Using constant reminders, like messages on a mirror, to remind you to be excellent. How you need to be able to lead yourself before you can lead others. Where Horst Schulze got his inspiration to write, Excellence Wins: A No-Nonsense Guide To Becoming The Best In a World of Compromise How creating an environment where people WANT to do the work, comes from great leadership; not great management. How great customer service starts with identifying guest needs then creating processes to meet those needs. How to handle guest complaints; with the objective to never lose a guest. The 3 fundamental expectations a customer has. How to get your people to care for your guest. While process is important, it can't shadow a clearly defined vision and mission. How too many systems can stunt the human element of creativity and soul. Whats most important to your employees. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Horst Schulze 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!

David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing in coaching and training independent restaurant owners. He is the developer of SMART Systems Pro, an online restaurant management software designed specifically for independent restaurant operators. David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business. This is David's 3rd time on the show! I HIGHLY suggest you check out his first 2 interviews: 141: David Scott Peters- Helping Put the Power Back in the Hands of Independents. 437: David Scott Peters on MENU ENGINEERING- Where to Start. Today we're here to discuss budgeting. Specifically, we'll cover: Why a budget is so important, Why Most Restaurant Owners Don't have a budget, The benefits of having a budget, and How to build a budget the right way Also we'll discuss the first steps you can take to getting a budget Show notes… Favorite success quote or mantra: "Trust the process." In this episode with David Scott Peters, we discuss: Why a budget is so important to controlling costs. Responsibility to be profitable. Roadmap to profits. Goal setting and tracking. Why Most Restaurant Owners Don't have a budget. Follow their gut. Think they know their number in the head. Don't want to give up control. Don't want to share their numbers. Benefits to having a budget. Reactive VS Proactive. Recover From Unexpected road blocks. Management bonuses. Labor Controls. How to build a budget the right way. Right tool- Budget Creator Pro. Prime cost, the prime cost formula. Materials and labor involved in it is production, excluding fixed costs. Rent? Where to get the numbers. What to do if you don't have the numbers. Budget Webinar Resources Mentioned Smart Systems Pro CALL 1-877-457-6278 EX 106 MENTION "RESTAURANT UNSTOPPABLE" AND GET Smart Budget Pro FREE! Free Webinar- How Erase Your Fear Of Budget Forever Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: 1-877-457-6278 EX 106 Mention "RESTAURANT UNSTOPPABLE" get Smart Budget Pro software free, and be sure to learn more about Smart Systems Pro. The Restaurant Expert Youtube Channel Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Scott Peters for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Today is a big day! It marks Restaurant Unstoppable's 5th year of producing content! To celebrate, I've ask my good friend and new partner, Brandon Hull, to flip the table on me. Side note: Brandon will be joining Restaurant Unstoppable as my new DOO and CMO. I couldn't think of a better person to join the team. The purpose of todays conversation is to reflect on the past 5 years and the biggest lessons I've learn. Not only to we reflect on major take-aways, but we also dive into some of the struggle I've experienced and how I overcame those challenges. Lastly, pier into the future and discuss what we want Restaurant Unstoppable to become. Show notes… Favorite success quote or mantra: "Behind every great restaurant is a great person. If you want to own a great restaurant don't focus on making the restaurant great, focus on making yourself great." Sponsors Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brandon Hull 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!

Graduate of the University of Colorado Boulder, entrepreneur, health enthusiast, and engineer who likes to build businesses that make the world a more interesting and sustainable place, Anthony Pigliacampo is the founder and co-CEO of Modern Market. Modern Market opened its doors in 2009 with the mission is to serve delicious, healthy food that moves us forward. Since it's first location almost 10 years ago, Modern Market has scaled to 28 restaurants in 5 states with many more in development. Show notes… Success quote or mantra "Onward and upward." "Treat every day like day one." In today s episode with Anthony Pigliacampo, we discuss: How Anthony broke into the industry. What he learned about the food system and food economics while working as an engineer for MacDonalds. How Anthony wanted to create a restaurant that wasn't only economically healthy, but that also served healthy food. The benefits of treating your small business like a big business from day one. How to raise money for a restaurant with no prior experience in the restaurant industry. "Blocking and tackling" projects and challenges. Having cash reserves in the bank to live off during the early lean days. When tackling challenges, starting with the end in mind and reverse engineering a solution. The benefits of having a partner to divide and conquer the work load. Especially, in the early days when you're developing, and fine tuning your systems while managing and growing relationships with guests and team members. It is a lot to do by yourself. Staying dialed into your numbers, so you can track the impact of your efforts and keep your thumb on progress. The significance of trust in a partnership. How partnerships hinge on agreeing to the same long-term goals. While you must agree on the long-term goals, it is actually healthy to disagree on the day-to-day decisions. Why you need to be fully committed to removing yourself from the day-to-day, if you desire to scale. How prioritizing, blocking, and tackling plays its role on removing yourself from the day-to-day. Creating a culture where your line staff is encouraged to speak up and share when they see something being done wrong or something that could be done better. If you want people to buy in, then do what you say you're going to do. Scaling culture: Using technology to expand your reach and presence; Anthony holds live chats that anyone who works for him can attend. Taking the extra time and effort to hire people with the same values as you. Why capitalism is the solution to effective change. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grit. What is your biggest weakness? Disorganization. What's one question you ask or thing you look for during an interview? Energy. What's a current challenge? How are you dealing with it? Scaling his culture at the same rate he's scaling his business. Share one code of conduct or behavior you teach your team. The power of "yes". What is one uncommon standard of service you teach your staff? Instill the level of service that a full service restaurant would deliver in a casual quick service environment. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Pre-Suasion: Channeling Attention for Change What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't think about the impact their food has on the health of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Sticky Chit printers. Sticky paws Par POS Long-Range 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? People need food that makes them feel good. The people make the restaurant. Success is just as much about serving your team as it is about serving your guests. The industry will

Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation. The topic of our discussion: Do restaurant associations still carry the same weight they use to? This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand. Show notes… Favorite success quote or mantra: "Sell problem you solve, not the product you make." "That which blocks the path, is the path." Here are the specifics of our conversation: Whats the history of restaurant associations? The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development. How the biggest impact that restaurant associations is in legislation and lobbying for our industry. Why restaurant associations no longer lead in respect to the education functions. How restaurant associations can help you save money. If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members. Some of the variable that has caused restaurant associations to have a less significant impact. What the future of the restaurant association looks like. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info: www.txrestaurant.org 512 457 4100 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 Anna Tauzin-Rice 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!