Restaurant Unstoppable with Eric Cacciatore

Ben Gaddis is the President of T-3, an Austin advertising agency dedicated to helping clients build useful brands and create exclusive, meaningful relationships with their customers. Today, we're here to discuss the shifting marketplace. Specifically, why fewer people are going out to eat and what you can do about it.Here's what Ben believes you can do about it: 1) Owning your relationships online, 2) Creating, maintaining and evolving signature experiences, and 3) Addressing the changing nature of space. Show notes… Favorite success quote or mantra: "If it is not true it should be." In this episode with Ben Gaddis, we discuss: Ben tells us a little bit about what makes him an authority on today's topic. Why delivery and eating at home are on the rise. Owning the relationship with your guests online. Owning your e-commerce sites. Make people want to order from you. What tools you can be leveraging to get online ordering that you can control. Creating, maintaining and evolving signature experiences. Addressing the Changing nature of space. Resources mentioned olo Mavn MonkeyMedia 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: linkedin twitter [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 Ben Gaddis 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!

Early in her career, Austin native, Callie Speer, influenced the pastry and bread program for Parkside under Shawn Cirkiel. Her experience also includes working as the pastry chef for Chameleon Group, and as the executive pastry chef for the Hotel Van Zandt. In 2013, she was nominated for Food and Wine Magazine's "People's Best New Pastry Chef". In 2015, she was awarded Pastry Chef of the Year by Culture map. Equipped with experience, acclaim, and passion, Speer set out to open Holy Roller in 2017, which instantly became and continues to be a staple in the Austin dinning scene. Shortly after opening Holy Roller Speer won Eater Austin's Chef of the year Award. Show notes… Favorite success quote or mantra: "Show up." In this episode with Callie Speer, we discuss: How and why Speer got into the industry. Every master was once a disaster. Dive in. It is the only way you'll get better. How Speer lied about her ability, a few times, to get the job. Fake it till you make it. How Speer learned about high standards working for Shawn Cirkiel. Knowing this career path isn't going to be easy and being OK with that. Keeping your calm in disastrous situations. Compartmentalizing the aspects of your life, and knowing that it is OK to want other aspect of your life that work. Why you should never serve something that looks like poop, no matter how good and unlike poop it may tastes. Keeping your calm during stressful situations. If you lose your shit as a leader, you'll cause everyone else to lose their shit. Once you take a leadership role and earn a certain level of acclaim, you have a responsibility to pay it forward to those who come to work for you. If you party, think about yourself, and leave nothing in the tank for those who want to learn from you, you're being selfish. How Speers life turned around once she got sober. The story behind how Speer opened Holy Roller. Taking care of what you do have, not what you want to have. The power of giving your people creative freedom and how that contributes to authenticity. 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, activity 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? Not being afraid to make an ass of herself. What is your biggest weakness? Procrastinating. What's one question you ask or thing you look for during an interview? Look for silent confidence. What's a current challenge? How are you dealing with it? Staying fresh. Share one code of conduct or behavior you teach your team. Don't yell. If you're going to lose your shit, leave. What is one uncommon standard of service you teach your staff? Make a great first impression by giving them a little something extra. Know your guest's name. If you see a regular come in with a friend, buy that friend a little something extra. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Down and Out in Paris and London What's the one thing you feel restaurateurs don't know well enough or do often enough? Considering the guest experience. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast's handheld tablets. 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 your time. Be uniquely you. Put your head down and work. Contact info: @holyrollerATX @calliespeer holyrolleraustin.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

Robert Mescolotto is the Founder and Owner of Hospitality Construction Services, who specializes in building Michelin Star and Bib Gourmand Star restaurants in DC. They work very closely with the chef/owner to discuss their needs and provide value engineering and other solutions for delivering unbelievable spaces on time and under budget. Today we're here to discuss three topics: 1) How to Select the Best General Contractor for the Job, 2( How to Get the Most Out of Your Meeting with a General Contractor, and 3) Construction Shortcuts You Should Never Take. Show notes… Favorite success quote or mantra: "Treat people the way you want to be treated." "Success is defined differently among different people." Selecting the Best General Contractor for the Job Interview multiple. Listen to what your industry partners have to say about their experiences. Is hard bid your best option? Get subcontractor references. What is their track record… restaurants are complicated. What do KEC have to say about the difference GC's… the market is small. Do they know the ins and outs of permitting and inspections related to restaurants (liq lic, health, etc) How to Get the Most Out of Your Meeting with a General Contractor Discuss budget. Discuss availability. Review drawings together. Understand the cost of materials being specified. Construction Shortcuts You Should Never Take Skipping the value engineering the project… 5% can be saved just by making smart choices. Not meeting the sub contractors, personally. Not listening to experts and/or maintaining schedules with all parties. Not budgeting with a contractor in advance of final plans. Starting too early and dragging the project – reduces contractor efficiency. Know the % of each division… are you top heavy in one area? Setting aside money for opening. Know when Tenant Improvement monies are due from the landlord. Ask questions about better ways to build… not all drawings are created equal. Learn how to read blueprints with your GC… glad to help! 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: hospitalitygc.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 Robert Mescolotto for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In 2003, Paul and Carol Huntsberger purchased Quality Seafood Market from Same Eaves.Under Paul and Carol, the restaurant blossomed from a fried food kitchen into a place where families could gather to enjoy fresh seafood. In 2010 Carol become the sole proprietor of Quality Seafood Market. Under the Leadership of Carol Huntsberger, Quality Seafood Market has continued expanded it's walls, added private dining room, oyster grill, food truck and has grown it's off site catering department. Show notes… Favorite success quote or mantra: "What you think about is what you bring about." In this episode with Carol Huntsberger, we discuss: We're never given more than we can handle. You're prepared. Get after it. A brief history of Quality Seafood and how Huntsberger became it's owner. How Huntsberger's success was built on relationships and listening to the people she had surrounded herself with. How when Carol broke into this industry she was brutally honest and real with herself and her clients. This only helped to garner more respect. The first step to taking over a failing business. Stop the bleeding! The role education plays in turning around a business. Not only educating yourself, but educating your clients and guests. Tips on building an email list and using it to drive traffic. Sharing your story with your clients and guest. People want to know whats going on behind the scene. The importance of being flexible and having a back up plan. How staying open and optimistic creates opportunities. Instead of buying ad space, donate your product to a good cause or at least a gift card. 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? Positivity. What is your biggest weakness? Overthinking. What's one question you ask or thing you look for during an interview? Read their body language. What's a current challenge? How are you dealing with it? Traffic. It is putting a dent in their dinner business. Share one code of conduct or behavior you teach your team. Treat people the way you want to be treated. What is one uncommon standard of service you teach your staff? Greet people with a smile. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Simple Truth of Service: Inspired by Johnny The Bagger What's the one thing you feel restaurateurs don't know well enough or do often enough? Recenter with the purpose it all. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Docs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Keep caring. Be honest. Make other people feel special. Contact info: qualityseafoodmarket.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 Carol Huntsberger for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In 1988, Sharon Watkins closed her Austin ad agency and purchased a defunct little dive, Chez Fred. Her vision was to combine the delectable delights of an old-world bakery with the convivial cuisine of an American-style bistro. She kept the old restaurant's sign, bought a vowel and a 'Z', and in 1989 the newly-christened Chez Zee opened its doors. Their whimsical restaurant has been charming Austin locals and winning awards ever since. Show notes… Favorite success quote or mantra: "All they can do is say no." In this episode with Sharon Watkins, we discuss: Why it is so valuable to know that the worst thing that will happen if you ask somebody for information or help, is that they could say, "No." What Sharon had going on before Chez Zee. Just saying "Yes" and figuring the rest out later. Know where you are in the restaurant lifecycle and responding appropriately. Know, that at any point in the life cycle of a restaurant, if you rest on your laurels it is game over. Why it is so important to not lose focus of the little things in your business. Being devoted to the numbers in your business. Track them. Know them. Do 13 accounting periods a year. Do an inventory once a week. Being conservative in your estimates. Energy, resilience and courage being best qualities to have in this industry. Tackling potential altercations from a place of curiosity. Come from a place of just trying to figure out why. Be polite. Get the answers. Do something with the new data. How Chez Zee continues to break sales records after 30 years of being open for business; just say yes; do what no one else is doing. How to build loyalty and stay relevant. The importance of an inspiring and physically sound vision. 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? Smile. What is your biggest weakness? Having too man ideas. What's one question you ask or thing you look for during an interview? Do they smile? How much energy do they have? What's a current challenge? How are you dealing with it? Staffing. Don' t focuses on getting new people focus on keeping the people you have. Share one code of conduct or behavior you teach your team. Act out of integrity all the time. What is one uncommon standard of service you teach your staff? Go the extra mile. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Art of Gathering: How We Meet and Why It Matters What's the one thing you feel restaurateurs don't know well enough or do often enough? Pay attention to the numbers. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Compeat 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 brave. B e strong. Be kind. Contact info: chez-zee.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 Sharon Watkins 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 we're here to discuss partnerships. Specifically, how to enter partnerships and protect everyone's interests. We'll explore two verticals: 1) strictly financial partners; and 2) partners who will be working in the business with you. You may remember, I recently had Jason Boso on the show. During that interview, Boso stressed the importance of finding a lawyer to help you protect your intellectual property. That lawyer who helped Boso, that was David T. Denney, and that's who we're speaking with in today. David T. Denney Founded the Denney Law Group in early 2007, where he and his team represent founders, innovators, entrepreneurs and companies doing hospitality well. Before forming his group David practiced with a large Dallas law firm where he created the Food, Beverage and Hospitality Practice Group. On top of all this david will be president of the Greater Dallas Restaurant Associate in the 2019-2020 fiscal year. Show notes… Favorite success quote or mantra: "business like life is all about how you make people feel. It is that simple and that hard. In this episode with David T. Denney we discuss: Getting into the right mindset before approaching investors. You're not protecting yourself from investors, you're protecting yourself from yourself. Don't go to investors looking to get value. Go to investors looking to be of value to them. Starting with the end in mind when you are structuring your business on paper and legally. Do you want to be a franchise, or a single unit? Ask yourself what is the ultimate goal looks like, and start building your business, on day one, to achieve that ultimate goal. Before locking down a domain name, make sure you can get the name of your business and brand federally trademarked. Making your business plan compliant with law before reaching out to investors. How to structure an operations agreement in a way that gives operational control to the concept creator and a good return for investors. Things you can do to make investing in your restaurant more appealing to investors. Why investor communication is so critical. Being more open-minded to what you could and should be trademarking in your business. How to arrange an operations agreement with partners who will be working in the restaurant with you. Protecting yourself from the 4 D's (Death, Disability, Divorce, and Deadbeats) with a buy sell agreement. Working "tie breakers" into your operations agreement. Factoring in an exit strategy with a "tag along and drag along provision". Resources mentioned: Legal Checklist When Entering Partnerships (PDF) 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: [email protected] foodbevlaw.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 David T. Denney 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 Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute. Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi. Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since. Show notes… Favorite success quote or mantra: "Respect." In this episode with Nic Yanes, we discuss: If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with. The role confidence plays in leading. As a line cook, manage your managers. Be proactive. Anticipate their needs. The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely. Living the expectations and standards you set for your staff. Why being condescending, mean, and short with people doesn't pan out in the long-run. How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it. Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures? Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands. While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year. Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in. How being a restaurateur is just as much about being a business man as it is about being a creative. Resources mentioned: 437: Menu Engineering with David Scott Peters The Lean Startup: how Todays Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses. 561: Philip Speer On Bouncing Back After Losing It All 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? Not wanting to let anyone down. What is your biggest weakness? Not wanting to let anyone down. What's one question you ask or thing you look for during an interview? Ask where they go out to eat. Look for honesty. What's a current challenge? How are you dealing with it? Continually staying creative. Share one code of conduct or behavior you teach your team. Be timely. What is one uncommon standard of service you teach your staff? Be nice. 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? Engage with their staff on a personal level. 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? Be respectful. Pay attention to the pennies Have a beer. Contact info: @JuniperAustin juniperaustin.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,

Hailing from Fort Worth, TX Matthew Bolick eventually found his way to Austin were he began working in cafes. While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started the conversation around opening their own coffee shop and beer bar some day. In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today. A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept, Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year" In addition, the trio plans to open Hold Out Brewing and Little Brother Bar. Show notes… Favorite success quote or mantra: "Onward, through the foam!" In this episode with Matthew Bolick, we discuss: How customers service boils down to genuinely caring. If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later. Knowing where you skill set ends and others begin. In other words, know your lane. Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another. Why an "us" mentality almost always trumps a "us versus them" mentality. The pros and cons of opening a business with partners, especially in the early, lean days. How to develop organic "lanes" for your leaders. How Bolick and his partners secured that capital for their vision. Why it is so important to transition from working in the business to working on the business. Mentally preparing from projects to go over budget and overtime. The value in having a deep network within the hospitality industry. Having the, "You don't work for me, but I work for you" mentality. When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward. 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? Resilience What is your biggest weakness? Numbers What's one question you ask or thing you look for during an interview? Find out what their favorite bars and restaurants are and why. What's a current challenge? How are you dealing with it? Learning the construction lingo while building out new projects. Share one code of conduct or behavior you teach your team. "Respect the chill." What is one uncommon standard of service you teach your staff? Using a heads-up service style. Make eye conduct. When serving a cup of coffee, hold the cup by the handle. that is why handles are made. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Desert Solitaire: A Season in the Wilderness What's the one thing you feel restaurateurs don't know well enough or do often enough? Give the people what they want, or "play to the crowd." What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Keep. 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 doesn't define You're only as good as the people you surround yourself with. Figure out where your skill sets end and your partners skillsets begin. Contact info: www.thebrewandbrew.com @thebrewandbrew www.betterhalfbar.com @betterhalfbar @LittleBrotherBar 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

Nathan Lemley grew up in Katy, TX and attended the The Art Institution of Houston. After graduation, Lemley worked in some of Houston finest restaurants before making the move to Austin where he accept the position of Chef de Cuisine at the newly opened Foreign & Domestic. He spent the next few years traveling and staging across the country, before connecting with Chef Shawn Cirkiel at Parkside on 6th, back in Austin. At Parkside, Lemley met future business and life partner, Sarah Heard. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners. I recently interviewed Lemley's business partner, Heard. Listen here: episode 564 Show notes… Favorite success quote or mantra: "Give your all, and do your best every single day." In this episode with Nathan Lemley, we discuss: How and why Lemley got his start in the industry. Waiting until you're mature enough to invest in culinary school. How Chef Lemley learned about consistency and why it is so important. Why working directly WITH the person who owns a restaurant is different than working directly FOR them. Their passion and work ethic is contagious. Creating a culture of high standards. Why everyone should stage early and often in their career. How to know it is time to push your cooks out of your kitchen so they can continue to grow and develop professionally. How managing personalities is a big part of managing restaurants. Guiding your team members to the solution, not just giving it to them. You've got to get your people to think for themselves and help the develop the habit of thinking for themselves. Anticipating your restaurant needs and being ahead of your restaurant needs, especially when it comes to people. Is your sous chef sticking around? Are you sure? Do you have a back up for when they leave? How Lemley and Heard secured their financing and what they learned from the process. Hiring specialists like lawyers, and accountants. How Lemley is focusing on keeping Foreign and Domestic "fresh". Why it is so important to have ONE thing that is unique and that you can be the best at. Why being hot headed in the kitchen does not pay off in the long run.

Hailing from Houston, TX, Ben Sabin is a Graduate of Edwards University where studied Communication, Advertising, PR, and Marketing. A few years after graduation Sabin did some independent contracting before bartending and managing at the Whip In. Sabin spent the next 5 years serving Thirsty Planet Brewing Company in numerous roles. In 2015 Sabin joined forces with friend and business partner Devon Ponds and they founded Friends and Allies Brewing Company, where the Austin Chamber of Commerce awarded them for Outstanding Business Growth and first time entrepreneurs in 2017. Show notes… Favorite success quote or mantra: "Go get it. It's not going to fall out of the sky, and if you don't show up, it is not going to happen." In this episode with Ben Sabin, we discuss: Getting after your dreams. Dreams won't just happen on their own. You gotta go get them! The importance of first impressions and first experiences. Telling the story behind your business. How to approach people to get their business. Take an interest in your guest or client and they'll take an interest in you. Slow, steady growth. Stick with your core products and don't get too distracted. Why self-distribution is the best approach, in reference to breweries. Creating and selling your brand before you have a physical product to sell. Create some hype! Being as loud as you can on social media when you're growing your brand. How to prioritize the scaling process. 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? Being in front of his clients as much as possible. What is your biggest weakness? Breaking into the North Austin Market. What's one question you ask or thing you look for during an interview? Are you from North Austin? What's a current challenge? How are you dealing with it? Staying relevant in a market that always wants the next new thing. Share one code of conduct or behavior you teach your team. Be on time. Do someone else's job as much as you possibly can. What is one uncommon standard of service you teach your staff? Help organize someone elses' product What's the one thing you feel restaurateurs don't know well enough or do often enough? Get in front of the people What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Ecos 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 whats right. Do it often. Do it again. Contact info: @benthererunthat @friendsandalliesbrewing www.friendsandallies.beer 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 Sabin 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!

Sarah Heard split her time growing up between Conroe and Lockhart, TX. In high schools a way to pay for her first car, she started working at a local restaurant and immediately fell in love with the industry. A few years after, Heard was hired as an executive sous chef at The Mansion at Judges Hill in Austin, Texas, and it has been peddle to the metal ever since. Heard went on to manage kitchens with some of the best chefs in Austin. One of her most notable jobs was at the Parkside on 6th where she met future Business Partner and life partner, Nathan Lemley. The pair purchased Foreign & Domestic Austin in September of 2017 from founder Ned Elliot and have been sharing the kitchen ever since as Chef-Owners. Show notes… Favorite success quote or mantra: "Keep up that intensity!" In this episode with Sarah Heard, we discuss: How being ridiculously observant, and showing up the next day better than you were the day before helped Heard move up the ranks at her first restaurant gig. What it looks like to have ownership of your restaurant. How proper kitchen culture is all about respect, discipline, and being orderly. That if a manager walks past a piece of trash and doesn't pick it up, then they're not fit to be a manager. Recognizing when you've made a mistake and choosing to learn from it. The impact of keeping a manager's log. Why Heard and business partner, Nathan Lemley, chose to keep the "Foreign and Domestic Name" when buying the business. How to take over an established brand without rocking the boat too much. How using technology in the kitchen has had an impact on efficiency and their bottom line. 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? Respect for the process. Welcoming demeanor toward the guest. What is your biggest weakness? Anxiety; Getting inside her own head. The little things can sometimes distract her from the bigger, more important things. What's one question you ask or thing you look for during an interview? Heart and drive. What's a current challenge? How are you dealing with it? Getting paperwork done. She's combating this challenge by trying to stay more organized. Share one code of conduct or behavior you teach your team. Respect. What is one uncommon standard of service you teach your staff? Replacing the cutlery between each plate. Keeping water and wine glasses full without being asked. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Book of Greens: A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More than 175 Recipes. What's the one thing you feel restaurateurs don't know well enough or do often enough? Staying intense when things are going well. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? OpenTable 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 respectful. Be accountable. Have heart. Contact info: www.fndaustin.com @fndaustin 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 Sarah Heard 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, a

Today, we're here to do a deep dive into the on-boarding process and why standards are so important. By the end of this conversation you'll know what the on boarding process done right looks like. To lead the discussion I've welcomed back on the show, Harlan Scott. Scott is the founder of Harlan Scott Hospitality, where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and other employees. Again, this is Scott's second time on the show, to hear his full story and advice, head over to wwww.restaurantunstoppable.com/544 Show notes… Favorite success quote or mantra: " Give your people the "why". It is not enough to know what to do, your people need to know "why" behind it all." In this episode with Harlan Scott, we discuss: Sharing the "whys" behind your restaurant with your team. What the on-boarding process done right looks like. Treating your small business like a big business, early on. What chapters your on-boarding manual should have. Having the appropriate testing to coincide with training and on-boarding process. Creating trainer checklists. What subchapters should be included in the "Standards" section. The appropriate way to communicate training manual updates to your staff. What should be included in your risk management section. How a management log is tied to risk management. Resources Mentioned HR/Payroll Service Bamboo Restaurants 365 RSI Gusto TraxPayroll Labor Management 7 Shifts Hotschedules RestaurantOwner.com for training templates other other useful resources. 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: HarlanScottHospitality.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 Harlan Scott 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 Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation. Show notes… Favorite success quote or mantra: "High fives and handshakes.". In this episode with Travis Tober, we discuss: How to go from not having a shift available to having any shift you want. Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else. When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook. Letting your team members get creative and contribute beyond just doing their job. Never sacrificing quality. Before you go asking for money, take a few years to build your network and your resume. When you're new to a city, research who is the best at what you want to do and become friends with them. Keep the restaurant people in the restaurant and keep the money out of operations. Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are. "Hype" your social media presence. Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision. Creating perceived value. Being the Disney World of dive bars; focusing on detail and service. 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? Don't be a dick. What is your biggest weakness? Clutter. What's one question you ask or thing you look for during an interview? Hire humans. What's a current challenge? How are you dealing with it? Staying relevant. They're combating this by just having fun. Share one code of conduct or behavior you teach your team. High fives and handshakes. What is one uncommon standard of service you teach your staff? What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Brandwashed: Tricks Companies Use to manipulate Our Minds and Persuade Us to Buy Buyology: Truth and Lies About Why We Buy What's the one thing you feel restaurateurs don't know well enough or do often enough? Be present. Play the long game. 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? Have great time. Entertainment and value rule. Contact info: www.nickelcitybar.com @NickleCityATX @TheTober 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 TRAVIS TOBER 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

Hailing form Austin, TX, Chef Philip Speer fell in love with cooking sweets at a young age. His professional career built momentum at Jean-Luc's Bistro, and Jean George Vongerichten's Bank. In 2005, Speer took the role of Pastry Chef at Uchi in Austin, which is when his career really started to accelerate. Speer would climb the latter to serve as Culinary Director for the Uchi Restaurant Group. It was here he earn 4 nominations for James Beard "Outstanding Pastry Chef", before moving on from Uchi in 2015. Since, Speer has open Bonhomie, My name is Joe Coffee Co, and current project will be opening in late winter 2019 Show notes… Favorite success quote or mantra: "If you don't have time to do it right, when will you have time to do it again?" In this episode with Philip Speer, we discuss: Taking time to go through the movements the right way. If you rush something, because you're worried about time, then you'll really be in trouble when you have to do the thing all over again. What the apprentice approach looks like if you're thinking of going that route. How to craft a life in the restaurant industry that allows you to express your passions and interests, instead of resenting your "job." The best way to become a certain type of restaurant professional is by surrounding yourself with those types of professionals you want to become. Mentally going through movements before physically going through movements. Creating opportunities for yourself within a restaurant group by finding weak links and improving them. Why you can't create great food without a system for consistency. Opening restaurant for the purpose of creating opportunity and careers for those you've mentored. How Speer lost it all due to his alcohol abuse and how AA's 12 steps has really helped to turn his life around. How taking care of your mental health can start with taking care of your physical health. How recovery comes from not focusing on who you were in the past, instead, it comes from focusing on who you want to be in the future. Why not injecting your identity in your brand can hurt you. The role instagram and an abundance of restaurants has on an increasingly transactional society. Why you need to be open, honest, and transparent with your business partners. 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? The ability to adapt and evolve. What is your biggest weakness? Always second guessing. What's one question you ask or thing you look for during an interview? Speer looks for Mutual respect. What's a current challenge? How are you dealing with it? Building a team for his new restaurant. Share one code of conduct or behavior you teach your team. Always be open minded. What is one uncommon standard of service you teach your staff? Anticipating guest needs. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Wooden on Leadership: How to Create a Winning Organization What's the one thing you feel restaurateurs don't know well enough or do often enough? Collaborate. Listen. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Suite. 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? Take care of yourself, first. Be open to new opportunities to learn. Take in experiences soak it up. Contact info: @PhilipSpeer 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

Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations. Show notes… Favorite success quote or mantra: "If you can't change your people, change your people. In this episode with Zane and Brandon Hunt, we discuss: Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge. Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not. When scaling, offloading the things you're not good at or don't enjoy doing, first. Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got. Starting where you can, and scaling into your ultimate vision. Creating your systems, processes and procedures while you're still small so you have something to scale into. Matching your vision with a community and demographic that will support it. Giving up responsibility to people who want it so you can create balance in your life. Knowing your strengths and staying in your lane. What you know where you're strong, look to other business owners to partner with. 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? Great food, attention to detail, and taking care of your people at all costs. What is your biggest weakness? Over expanding too fast. What's one question you ask or thing you look for during an interview? Hire your weakness. What's a current challenge? How are you dealing with it? Staffing. Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?" Share one code of conduct or behavior you teach your team. Be truthful. What is one uncommon standard of service you teach your staff? Bring free ice cream to first time guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Think and Grow Rich How to Win Friends and Influence People. What's the one thing you feel restaurateurs don't know well enough or do often enough? Spend money on things that will help them make more money. What's one piece of technology you've adopted within your four walls of your 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? Do what makes you happy. Don't sweat the small things. Give it back to your community. Contact info: via313.com @via313 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 Zane and Brandon 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 o

In the summer of 2000, owner Leslie Martin took her passion for the artsy cafe and love of the service industry and started Bouldin Creek Cafe in a 700 square foot shack. 18 years later Bouldin Creek remains one of the most popular vegetarian restaurants in the country, employs 95 people, supports animal and human rights organizations, promotes local artists, and works hard to be as eco-friendly as possible. Show notes… Favorite success quote or mantra: "Teamwork makes the dream work." In this episode with Leslie Martin, we discuss: How to be a server that is control of situations. How accountability plays a role in consistency and employee retention. Going beyond creating a brick and mortar restaurant, to creating relationships, and community that support the restaurant. Just starting and learning as you go. Keeping your ear to the ground for closing restaurant in order to be someones exit strategy. If you're driven, that may just be what it takes to win a future investor over. Don't let not having money or credit be what stands in the way of you taking a chance. Just go for it. Checking your ego at the door and being open to feedback and suggestions. 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? Acceptance. What is your biggest weakness? Too sensitive. What's one question you ask or thing you look for during an interview? Ask, "What did you hate most about your current job?" What's a current challenge? How are you dealing with it? Being too sensitive. Share one code of conduct or behavior you teach your team. To be equally accepting to all guest, whether they eat meat or not. What is one uncommon standard of service you teach your staff? 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 Book: the Transforming Power of Hospitality in Business. What's the one thing you feel restaurateurs don't know well enough or do often enough? meeting with their staff. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? NoWait 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 time for yourself. Never take your business for granted You can learn from everybody. Contact info: bouldincreekcafe.com @bouldincreekcafeatx 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 Leslie Martin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Brooke Greer, a Dallas native & graduate of Baylor University in Waco, moved to Austin in 2004. After working in sales and crafting her management skills in customer-service, Greer founder her calling in events-planning. Over the years she's worked for Austin's Word of Mouth Catering, and Olive & June. In 2014 Ben Edgerton, Owner of Contigo Restaurant, approach Greer with the opportunity to run their restaurants catering; today, she's a partner. Show notes… Favorite success quote or mantra: "I'd rather be looking at it than for it." In this episode with Brooke Greer, we discuss: How important it is, especially as a caterer, to always be prepared. Greer suggests using checklists and traveling to the event site to look for any possible issues. How being calm and patient with clients has served Greer. If you want to progress in your career, don't wait to be told to take initiative. Take action now, ask for forgiveness later. How the client or guest, is not always right. Also, how to handle a client or get who isn't right. The benefits of offering equity to someone to start and control a new appendage of your business, such as a restaurant starting a catering arm. If you're adding catering to your restaurant, why it makes sense to treat it like a separate business. Having the mindset that catering have no limits, especially when it comes to the physical space. Your real only limit is the budget of your client. How to scale a catering business. How to approach a mentor. How differentiation will help you become more competitive. How to grow the relationship with your clients. 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? Drive What is your biggest weakness? Not getting emotionally attached to thebusiness What's one question you ask or thing you look for during an interview? Look to see how the person apply organizes them self. What's a current challenge? How are you dealing with it? Share one code of conduct or behavior you teach your team. Operate with a servants heart. What is one uncommon standard of service you teach your staff? Smile! What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Mastering the Rockefeller Habits: What You Must Do to Increase the Value of Your Growing Firm What's the one thing you feel restaurateurs don't know well enough or do often enough? Cook food What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Total Party Planner 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? Treat your employees like family. Take initiative. Enjoy you job and have fun doing it. Contact info: Contigo Restaurant 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 Brook Greer 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 Texas at Austin, Justin Elliot spent his formative years bartending around New York City's Boroughs. Since returning to his home state, Elliott has become one of the most prominent, respected bartenders, operators, and consultants in Texas. Having done turns at MIDNIGHT COWBOY, as the Head Bartender at QUI (where he was named Eater Austin's 2014 Bartender of the Year), and more recently in his role as Managing Partner at widely acclaimed restaurant THE TOWNSEND, and then as General Manager at JUNIPER, Elliott has consistently produced forward-thinking programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. In 2018, working with Southern Glazer's Wine & Spirits, Elliot made the switch to being a full time consultant. Show notes… Favorite success quote or mantra: "Fight chaos every day." In this episode with Justin Elliott, we discuss: How Elliotts back ground in theater influences his career in hospitality. Leading from the front and working harder than everyone else being the best way to earn respect. Completely immersing yourself in the industry in order to be the best. Working on technique, speed, and knowledge continuously. Documenting the creative process when developing new drinks and recipes. Creating a culture where people WANT to document and follow processes. Leveraging free technology to improve your systems and communication. being on the same page and having the same vision as your partners. Making the less glamorous stuff more fun with gamification and creativity. Doing something about the tipping issue in the restaurant industry. Resources Mentioned: Slack. Trello. Wonderlist. Microsoft OneNote Microsoft ToDo 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? Being reflective. What is your biggest weakness? Hates saying things twice. What's one question you ask or thing you look for during an interview? Ask, "What other restaurants in town are you interested in." What's a current challenge? How are you dealing with it? Inventing systems to keep his systems together. Share one code of conduct or behavior you teach your team. Fucking push. What is one uncommon standard of service you teach your staff? The trey is the way. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Story of Sushi: An Unlikely Saga of Raw Fish and Rice What's the one thing you feel restaurateurs don't know well enough or do often enough? Handle the tipping situation. What's one piece of technology you've adopted within your four walls and how has it influence operations? Microsoft OneNote Microsoft ToDo 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? Restaurant work is honest, spiritual work. You can only do lasting work in this world if the work is true to yourself. It never gets easier, but it does get more fun. Contact info: Bill man billy hanky king b 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 Elliot 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, r

Chefs Jason Boso & Quincy Hart met in culinary school, after jobs as stock brokers and telephone line repair men. After paying their dues working the line at The Four Seasons & Pappas Bros, Jason & Quincy finally opened Twisted Root Burger Co. in the Deep Ellum neighborhood of Dallas, Texas in 2006. While Twisted Root Burger Co. has seen incredible growth, (19 location in total) Jason & Quincy have stuck to their roots and their senses of humor, using a hands-on approach to high-quality, fresh food in an casual atmosphere with tons of personality. Twisted root was followed by Tacos and Avocados in 2012 and the Truck Yard in 2013, and the groups latest concept Greenville Theater. All these concepts operate under the Brain Storm Shelter Restaurant Group. Show notes… Favorite success quote or mantra: "Avoid paralysis by analysis. Jump!" In this episode with Jason Boso, we discuss: How the timing is never going to be just right to start. Just start. If you like cooking at home, thats not enough of a reason to want to open a restaurant. This industry is hard, it will chew you up and spit you out if you're not ready. Going to successful restaurateurs early in your career to seek mentorship and advice. When they give you their honest feedback, listen. Listen, even if it is not something you want to hear. How giving advice to the next generation will come back to serve you some way or some how. If you want to open a restaurant, get to know how all aspects of the business work. It is not enough to be a specialist in one area of the industry. You need to nail it all. When you have an idea for a restaurant you need to get it out into the universe! Find your evangelist and get them spreading the good word. Knowing your identity before opening a restaurant so you can extend your identity into it. When you're getting funding to open your restaurant, factor in the cost to pay a lawyer so you can protect your intellectual property. How Guy Fieri's Diners, Drive Ins, & Dives helped triple twisted burgers revenue at a time when they just opened two additional locations. Scaling your people before scaling the amount of physical locations you own. Slowing down to speed up. Using psychological test to find which lanes your employees belong in. Making it clear to your guest when you've added value. You need to highlight your unique selling propositions. Scaling culture along side

Hailing from a family of chefs, Michael Serpa grew up in the restaurant industry living between Miami and Pennsylvania. After dropping political science at Penn State Serpa attended the Culinary Institute of America in Hyde Park, NY. In New York, Michael connected with the Olives NY group and worked under chef Michael Crain and eventually would make his way to Boston to work at Olives in Charlestown. He soon took over the kitchen at Neptune Oyster in the North End, where he stayed 7 years. With a need to continuing challenging himself, Serpa departed Neptune to open Select Oyster Bar in Boston's Back Bay, which opened in April 2015. Show notes… Favorite success quote or mantra: "Keep it fresh." In this episode with Michael Serpa, we discuss: How to create a culture of "keeping it fresh." The value in following your gut. The pros AND cons of getting a culinary degree. Reinforcing positive behavior. Not scolding negative behavior, correcting it, instead. Working for other restaurants to round off your skills and to create a foundation for self-exploration and personal clarity. Attaching your personality to a restaurant space. Being good at adapting and changing on the fly. Why your reputation within the industry is so crucial when it comes to building your team and opening a restaurant. How to create a regulars. Doing projects right the first time. Being mindful of the bar you set for yourself. The bar you set for yourself is the same bar your set for your staff. Always making small improvements and never getting too comfortable with how things are. Finding the balance between staying fresh and being consistent. Being versed in all elements of a restaurant, not just what you're an expert at. 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? Work ethic. Adaptability. What is your biggest weakness? Self-promotion. What's one question you ask or thing you look for during an interview? Look to see if they're excited for the opportunity. What's a current challenge? How are you dealing with it? Opening a second location. Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Making a personal connecting with your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Islands in the Stream. What's the one thing you feel restaurateurs don't know well enough or do often enough? Attached their personality to the restaurant. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Live it up. Be kind to people. Be passionate about what you do. Contact info: SelectBoston.com @selectoysterbar 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 Serpa 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 North Andover, MA Matty Bailey got his start in the industry as a line cook. He would go on to Columbus Hospitality Group and Garrett Harker's family of restaurants. It was at Row 34 where Matty met his to be partner, Kristopher Crowell, and realized something in the draught systems world had to change. In 2016 Modern Draught was born. Show notes… Favorite success quote or mantra: "Perfect will do just fine." In this episode with Matty Bailey, we discuss: How individuals with dyslexia seem to excel in the restaurant industry and why that may be. How the customer is not always right. How taking time to educate and care for your guest is real hospitality. How to weave education into your culture. The story behind how Bailey and his partner started Modern Draught. Why it is better to admit what you don't know, instead of pretending you know everything. Why it is more important than ever to have clean draught system. How to maintain a clean draft system. Get familiar with the hardware. Make sure you know the name of all the parts (couplers, faucets, ect.) Clean the whole system, not just the lines. Avoid brass in your system. Go for stainless steel. It will help minimize foaming. Foam is manageable. Don't dump it. Fix it. It can be as easy as adjusting the pressure. Resources Mentioned: 549:Michael Cooney on Exploring, Learning, and Growing. Calculator for draft beer dispensing: McDantim App American Brewers Association- guidelines to draft maintenance. 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: moderndraught.com [email protected] (857) 278-2005 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 Matty Bailey 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!

Haley Fortier & Kristie Weiss bring over a 20 years of restaurant experience combined. Haley came up through the Laundry Group and the Barbra Lynch Gruppo. Kristie by way of the Yard House, Blue Ginger, Alta Strada, and No. 9. Park. In 2016 the two came together by fait, a broken ankle, and coffee. Haley was in search of the perfect partner and Kristie was looking for a change. The two joined forces to open their first restaurant, haley.henry, located in Boston, MA, to much acclaim. Their most recent project, Nathálie Bar, is salso located in Boston, MA. Show notes… Favorite success quote or mantra: "Work smarter, not harder." In this episode with Haley Fortier & Kristie Weiss, we discuss: How the corporate scene values of focusing on the bottom line, didn't jive well with Fortier. How to handle stressful situations. How tempers no longer flying in the professional restaurant environment. Stripping the pretension from the dining experience. Going above and beyond to care for your staff. Up front, it might be more expensive and inconvenient, but it always pays off in the long run. Creating extreme standards food "allergy best practices". Also, how going to extreme standards to make sure your guests are safe, translate to your guest how much you care. Doing your research before taking a job at a restaurant. Does the tone of that restaurant match your tone? Will the owner be a hands on owner? What matters to you? Ask questions during the interview. Things Fortier and Weiss did right before opening their restaurant: planning details ahead of time, cultivating relationships, and starting small. Why you shouldn't start the build out of your restaurant until you are fully invested. Being patient and having high standards on who you higher, especially in leadership roles. The impact you can make when you stay small. Why it is so important to let your staff be themselves. 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? Haley: Humor. Kristie: Reliability. What is your biggest weakness? Haley: Being a Libra, she likes balance, but sometimes she needs to be better about taking charge and setting the tone. Kristie: Anxiety. What's one question you ask or thing you look for during an interview? Ask if they have a weakness. If they can't admit that they have a weakness then What's a current challenge? How are you dealing with it? Staffing. to overcome this challenge they're doing their best to make sure the people on their team stay by making them feel like family. Share one code of conduct or behavior you teach your team. Be yourself; everyone else is already taken. What is one uncommon standard of service you teach your staff? Zero Skype. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Doldrums The Happiness Project What's the one thing you feel restaurateurs don't know well enough or do often enough? What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Google Docs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? You're never going to know as much about wine (or the restaurant industry) that you think your know, so never stop learning. Be kind to everyone. Listen to your staff and have their back; the guest is not always right. Contact info: www.haleyhenry.com @HaleyHenryBar www.nathaliebar.com @nathaliewinebar 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 re

Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland's restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo's. In 2009, Rob won the James Beard Award, "Best Chef in the Northeast." In 2012, Rob and Nancy left Hugo's to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018 Show notes… In this episode with Rob Evans, we discuss: How Evans got into the industry. Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing. When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons. Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be. As an owner, working through your upper management to maintain high standards of detail and overall culture. What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell to work at the French Laundry. From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit". The value and admitting your mistakes. Going into business with people who counter you well. Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable. How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years. Having a genuine and generous approach to style of service. How taking risks has served Chef Evans. Finding the right people to take over your business. Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again. Using technology to streamline processes. leveraging the gestalt management style. 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? Overly enthusiastic. What is your biggest weakness? Caring too much about what people think. What's one question you ask or thing you look for during an interview? Have you played organized sports. Look to see if they understand teamwork. What's a current challenge? How are you dealing with it? Getting his newest project on auto pilot. Share one code of conduct or behavior you teach your team. Don't belittle anyone. What is one uncommon standard of service you teach your staff? The golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Self Observation: The Awakening of Conscience: an Owners Manual If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Money. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take risks. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hand held POS. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Golden rule. take risks. Appreciate the moment. Contact info: Duckfat www.duckfatfriteshack.com @duckfatmaine 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 r

Today we're here to discuss the 5 most overlooked elements in restaurant design. Today we're speaking with Belinda O'Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design? Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects. Today we're here to discuss what the Show notes… Favorite success quote or mantra: "Busy is good." In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements" Lighting, LIGHTING, LIGHTING! Stay on Brand. Design For Flexibility. Seating Mix. Flat Tech Table Stablizers Making It a Complete Package. 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: okellykasprak.com [email protected] [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks toBelinda O'Kelly and David Kasprak 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!f

Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019. Show notes… Favorite success quote or mantra: "Second start on the left, straight on til' morning." In this episode with Karen Akunowicz, we discuss: How Akunowicz got into the hospitality industry. Focusing on being helpful before being critical. Being open minded about the path you take in life; there are numerous ways to get anywhere in life. How it is not enough to do your job, you need to be immersed in your job to really excel. That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place. Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know. Letting what you want be known. What Akunowicz learned spending a year in Italy. How work ethic combined with a lack of ego or pretense are great attributes of a leader. The specifics that keep Akunowicz coming back to the restaurant industry. How you can't expect to get anything out of the world if you don't give anything to it. While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself. Having business partners that have the same values and vision as you. How being in a business partnership is not much different than being in a marriage. Making sure you want the same things as your business partners. Staying focused on your vision. 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? Tenacity. What is your biggest weakness? Order, and control. It can be hard for others to cope with her attention to detail and high standard. What's one question you ask or thing you look for during an interview? What do you want? What's a current challenge? How are you dealing with it? Balancing everything that comes with opening a restaurant. Share one code of conduct or behavior you teach your team. Respect. What is one uncommon standard of service you teach your staff? Connecting with your 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? Relying on their staff. 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? Respect everyone Work Ethic Do it because you want to; not because you have to. Contact info: @KarenCake @FoxandKnife 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 Karen Akunowicz for joining me for another awesome episode. Until next time! Resta

As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Cooney wouldn't REALLY understand food until he moved to California, where he worked for the Malibu Group. Cooney would return to Boston and work for Public House and Sorriso. It was at Sorriso where Cooney met future business partner, John Paine and the dreaming commenced. By 2014 Brewers Fork, located in Charlestown, MA, was founded and the team has been receiving nothing but praise ever since. Show notes… Favorite success quote or mantra: "Would you serve it to your mother?" In this episode with Michael Cooney, we discuss: How Cooney got his start in the industry. Letting the authentic personality of your servers shine through. Using work ethic and hustle to get ahead. Don't wait to do something. Take initiative. Communicate what you did. Ask for forgiveness later. The difference between doing something FOR someone and TO someone. How bar tending is really about making people feel comfortable and like they belong at your bar. The benefits of taking a job where you can "run your own show." In others words, working a job where you have freedom to manage yourself and be creative. It is in managing yourself and having freedom to create where you truly grow. Being aware that you never know who you future investors could be, so treating everyone like they're a future investor. How to get on the same page as your business partner, and what to consider when going into business with someone. How to approach someone you want to barrow money from. Make sure they're investing in you, not the business. Also, being clear from the beginning, what that conversation is going to look like. Banding together with our business and restaurant owners in your community. How creating a culture where your staff have their own regulars comes from giving your team knowledge and freedom. 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? Work ethic. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? Eye contact. What's a current challenge? How are you dealing with it? Staffing. Don't focus on find new staff, focus on retaining staff. Share one code of conduct or behavior you teach your team. Would you serve that to your mother? What is one uncommon standard of service you teach your staff? Have fun with your table. Don't worry about joking. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM 7 Habits of Highly Effective People: Powerful Lessons in Personal Change. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast. What's the one thing you feel restaurateurs don't know well enough or do often enough? Share knowledge. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Pandora Business 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? When given the option, drink the better beer or wine. Always take everything with a grain of salt. Always hug your mother. Contact info: @Brewers_Fork [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

Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery. Show notes… Favorite success quote or mantra: "Fine is not good enough" In this episode with Chef Jeffrey Fournier, we discuss: Why "fine" is not good enough and what is good enough is 100% effort. How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens. How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness. What Chef Fournier learned from the brigade system. Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for. Cultivating a team with layers of talent. What "deep hospitality" looks like: Selflessness. Aligning your personal brand with other successful brands in the industry to garner the attention of investors. Establishing non negotiable terms and conditions with your investors. Having a "what's next mentality" instead of getting caught up in your achievements. The challenges of being a chef with BOH experience opening a restaurant with no FOH representation. Doing what makes you happy. Otherwise, it is just not worth it. If you don't like working in this industry, it's not worth staying in it. 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? Attention to detail. Care. What is your biggest weakness? Taking things too personally. What's one question you ask or thing you look for during an interview? Ask, "What do you want out of this." look for someone who wants to create something bigger than them self. What's a current challenge? How are you dealing with it? Sourcing good ingredients. Share one code of conduct or behavior you teach your team. Respect. Just be nice. What is one uncommon standard of service you teach your staff? There are no customers. There are only guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Don't worry about your name being in the paper; just worry about taking care of your people. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not open restaurants. 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? Have fun or enjoy yourself. Push yourself to do your best; even when you're tired. take time to recharge and gain perspective. Contact info: thethompsonhouseeatery.com @thompsonhouseeatery 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

Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo. Show notes… Favorite success quote or mantra: "Employees first. Guest second." In this episode with Paige Gould, we discuss: How being able to deliver and serve happiness is what originally drew Gould into this industry. How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard. How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun. How to cope with dyslexia in the restaurant industry. The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other. Creating the core value of not talking shit about other restaurants. Why it is better to own your restaurant space VS renting or leasing. If you want to be the best, you've got to work for the best. Sharing stories and history to round off your brand. If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions. Having more startup capital than you think you'll need. If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building. Hiring people who are strong where you're week. Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really? Having your systems and culture in place before opening your second location. Constantly evolving and improving your systems. Never settle. Resources mentioned: 067: Chef Jamie Bissonnette Of Toro 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? Butting pressure on herself. Accountability What is your biggest weakness? Doing, folding, and putting away laundry. What's one question you ask or thing you look for during an interview? Ask, "Why?" Why us? Why this city? If they respond with, "To pay my rent" it wont' be a good fit. What's a current challenge? How are you dealing with it? Securing a dishwasher. Share one code of conduct or behavior you teach your team. Don't lie to guest. What is one uncommon standard of service you teach your staff? Make sure the guest always has water. Remove the formalities. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Danny Meyers on "The Irrelevancy of Being Right" If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Excel. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take vacation. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb 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

Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best. Show notes… Favorite success quote or mantra: "The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best." In This Episode with Lucas Sin, we discuss: Sin's mission to open Chinese restaurants in order to spread culture and share stories. How Sin opened his first restaurant at the age of 16 in Hong Kong. When you're getting started, "Just do it!" Start where you can, as small as you can. The Story behind YPOPUP. The benefits of getting your start with Pop-ups. How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you. Opening a restaurant in the city you know and love the most. Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist. If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you. Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand. Having a mission that people with money want to get behind. If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic. The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs. How to approach someone, with a larger following than your own, to do a collaborative pop-up event. What data to pay attention to when determining your next location. The strategy and reasoning of opening restaurants on or near college campuses. 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? Curiosity. What is your biggest weakness? Distracts easily. What's one question you ask or thing you look for during an interview? Curiosity. What's a current challenge? How are you dealing with it? Making sure the employees in his restaurants are as happy as they can be. Share one code of conduct or behavior you teach your team. Don't screw up. What is one uncommon standard of service you teach your staff? Assume everyone in your restaurant is confused. It will force you to go the extra step in service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Thinking, Fast and Slow If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? What's the one thing you feel restaurateurs don't know well enough or do often enough? Took more risk with cuisine. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? WhenIWork If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness and empathy. Don't knock high heat cooking. Chinese food is pretty good. Contact info: junzi.kitchen/ @junzikitchen @Lucas.sin Thanks for listening! Thanks so much for joining today! Have some feedback yo

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME. In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway. Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017. Show notes… Favorite success quote or mantra: "Whenever work gets overwhelming, remember, it's just a restaurant." In this episode with Arlin Smith, we discuss: How Arlin got his start in the restaurant business and what it was that drew him in. When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent. How to hold someone accountable. If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management). If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic. Being mindful of who you partner with. Don't rush in! Go into partnership where the percentage of ownership is not determined by how much capital was initially invest. Letting your core values determine your brand. Knowing the value of your people and making sure they know how much you value them. Other things to consider when selecting your business partners. The benefits of establishing a separate brand for your restaurant group. Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent. 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? Good listening and responding. What is your biggest weakness? Chicken wings. Patience. What's one question you ask or thing you look for during an interview? Give me an example of a time you really took care of someone in the dining room. Look for passion in the story. The details of it. What's a current challenge? How are you dealing with it? Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car. To overcome this challenge, Smith is delegating more. Share one code of conduct or behavior you teach your team. Delegation. What is one uncommon standard of service you teach your staff? Being generous. 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 If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast POS What's the one thing you feel restaurateurs don't know well enough or do often enough? Put their staff first. 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? Play good music on vinyl Be generous. Be kind. Contact info: BigTreeHospitality.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 s

Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee. Show notes… Favorite success quote or mantra: "Be authentic and consistent. Also, surround yourself with people who make you better." In this episode with Harlan Scott, we discuss: How Harlan got his start in hospitality and ultimately fell in love with it. Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs. When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity. Using your pay check to invest in assets so you're not entirely dependent on your job. Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community. Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued. How to be your own cheerleader without sounding egotistical. Creating culture with your presence. The way you work will set the pace and standard for everyone else. Don't build a business unless you have equity in it. How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team. The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals. Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners. better edict for counter service. Resources mentioned: 477: The benefits of open-book management with Mason Ayer The Great Game of Business: The Only Sensible Way to Run a Company The Four Agreements 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? Authenticity What is your biggest weakness? Insecurity of how others perceive him What's one question you ask or thing you look for during an interview? Look for people who have ambition and dreams that go beyond collecting a paycheck from you. What's a current challenge? How are you dealing with it? Staying Relevant. Connect with each individual guest so relationship is what brings them back. Share one code of conduct or behavior you teach your team. Be transparent and authentic. What is one uncommon standard of service you teach your staff? Be real. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rocket Fuel: The One Essential Combination That will get You More of What You Want from Your Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Amazon Prime. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not building enough systems and structure into your business. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be authentic and genuine to a fault. Love unconditionally. Contact info: Industrytx.com HarlanScottHospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment se

Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen Show notes… Favorite success quote or mantra: "Work Smarter; not harder." In this episode with Pete Sueltenfuss, we discuss: The benefits of keeping your head down and mouth shut early in your career. Just be a sponge. What will/can happen when you're not ready to run a kitchen, but you do anyway. Sueltenfuss admiration for Chef Jamie Bissonnette leadership style. Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH. How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster. When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place. How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional. Why it is so important to share your knowledge with your people. Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians." Why everyone on your team needs to have the same shared vision. Things to include in your partnership agreements. The power of transformative relationships in business. How growth comes from retaining guest not driving new guest in. The challenges of going from 1 to 2 locations. Extending your your trust. Letting your people make mistakes and learn how to create their mistakes. Living your life of a list. Resources Mentioned Steve DiFillippo of Davio's Chef Jamie Bissonnette of Toro 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? personability What is your biggest weakness? Confidence What's one question you ask or thing you look for during an interview? Confidence What's a current challenge? How are you dealing with it? Becoming more confident. Share one code of conduct or behavior you teach your team. Hospitality. 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? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Apprentice: My Life in the Kitchen If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Patience What's the one thing you feel restaurateurs don't know well enough or do often enough? Say, "Thank you." 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 your Community well. Be a good friend. Don't be too hard on yourself. Contact info: [email protected] Othersidedeli.com @Othersidedeli 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 Pete Sueltenfuss for joining me for another awes

Hailing from Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New England and settled on Rochester, NH. In 2014 Revolution Taproom and Grill was Born and in 2015 they were Name New Hampshire Magazines, "Best new Restaurant" Show notes… Favorite success quote or mantra: "Beer is proof the god loves us and wants us to be happy." Ben Franklin In todays episode with Mark Marchionni, we discuss: How you can learn just as much from the bad bosses as you can from the good. How the guest may not always be right, but you have to treat them like they're right. The importance of having your concept nailed, even down to the smallest features and details. Being mindful when placing change orders during your restaurant's build out. The cost can quickly add up. Getting things in writing, especially when you're speaking to the city. Going into every new restaurant opening with your eyes open and whatever you think its going to cost add $50,000-$100,000 more. Demographics and other things to consider when selecting a site. Being the change you want to see. Having a complete vision of what you want your restaurant to look 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. What is your biggest weakness? Understanding that common sense isn't all that common. 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? Staffing. Share one code of conduct or behavior you teach your team. Sell. Be knowledgable about the menu What is one uncommon standard of service you teach your staff? never underestimate what people don't know What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Art of War. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Google.com What's the one thing you feel restaurateurs don't know well enough or do often enough? Get to know the restaurant business before opening their own restaurant. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? RSI 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? Leaving the people of tomorrow with wisdom. Try Don't regret not trying. Contact info: www.revolutiontaproomandgrill.com 603 244 3022 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 Marchionni 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!

Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon. Show notes… Favorite Success Quote or Mantra. Michael "You need humility to see the word as it is, but audacity to imagine how it could be." Rob "Be a day one company, every day." -Amazon In this episode with Michael Oxton and Rob Burns, we discuss: What Michael, Mike, and Rob were doing, before owning Night Shift Brewing. How Rob starting brewing beer as a way to feed his hunger to create. Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life." Finding partners that bring unique strengths to the table. Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research. Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles. Having a solid logo being key when developing your brand. Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created. Tying your story into your brand. The impact of being a quality driven brand. Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive. Going to masters and mentors when you need help. Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture. The role transparency plays in a partnership. Resources mention Predictive index 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? Rob- positivity. Michael-optimism. What is your biggest weakness? Rob- Giving positive feedback Michael- following in love with an idea and getting tunnel vision. What's one question you ask or thing you look for during an interview? Rob- Look for passion. Michael- Look for humility. What's a current challenge? How are you dealing with it? Rob- Growing the business in a responsible way. Michael- Asking, "What's 2019 looks like?" Share one code of conduct or behavior you teach your team. Rob- Trust. Michael- Delivering a clear message. What is one uncommon standard of service you teach your staff? Be approachable and accessible by educating your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Together is Better: A Little Book of Inspiration Originals- How Non-Conformists Move the World. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Armadillo Insight What's the one thing you feel restaurateurs don't know well enough or do often enough? Rob-identifying weakness and hiring where you're strong. Michael- focus on customer problems. 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? Rob Challenge the status quo. Follow your passions. Love what you do. Michael Cultivate a lifestyle that keeps you smiling and laughing. Stay focused. assume you're wrong more o

Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina's Starlite Lounge, the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore. To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356 Show notes… Favorite Success Quote or Mantra. "Just keep swimming. "Breathe, motha' fucka'. Breathe." In this episode with Chef Suzi Maitland, we discuss: Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath. Why you need to constantly be learning and asking "why". As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves. Why you no longer NEED to have a burger on your menu. How to mentally prepare for a difficult ticket in the BOH. How to let people know you care. How good communication is about listening and being open to other peoples ideas. When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus. Asking for help when you need it. Treating it like you own it. Being aware that the actions you take are equal to the standards your set. How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing. Resources mentioned My interview with Suzi's business partners Josh Childs and Beau Sturm: http://restaurantunstoppable.com/356 Basecamp 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? Determination What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Suzi asks, "What is your biggest weakness." What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. Be honest. What is one uncommon standard of service you teach your staff? Get to know your people. 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 The Four Agreements. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be? Certistar What's the one thing you feel restaurateurs don't know well enough or do often enough? Not enough restaurant owners in their restaurants. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Find where you fit in the most. Be there. Don't stay where you're not happy. Cornbread Recipe. 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 Suzi Maitland for joining me for another awesome episode. Until next time! Restaurant

Hailing from Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucius.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting. This is Martha's 2nd time on the show. To listen to Martha's first interview, head to www.Restaurantunstoppable.com/497. Today, Martha is here to discuss why you need to be mindful of your tone and how tone helps create repeat customers. Show notes… Favorite Success Quote or Mantra "Enjoy the food your serving. Be happy about it and spread the joy on the plate." In this episode with Martha Lucius, we discuss: Staying in your lane, do the things that make you happy, and partner with the people who are strong with where you're week. Focusing on being the best at what you do so you can attract onto yourself the best. Why getting specific with your vision, core values, and mission is so important when your have partners Being mindful of the tone you're putting out What tone is. The 3 channels to be delivering your tone. Brand Imaging. Social media. Connecting with businesses through Linkedin In house. Stripping formalities. Resources Mentioned Martha's first interview with Restaurant Unstoppable: 497: Slowing Down to Speed Up with Martha Lucius 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 Marthalucius.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 Martha Lucius for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In 2015, Patterson and his family relocated to the NH Seacoast where Patterson took the title of GM at Block Six, a restaurant at 3S Artspace. That is where the story ended when we last spoke with Patterson. Head over to RestaurantUnstoppable.com/322 to pick up where we left off. Today Patterson serves at the GM of Cornerstone Artisanal Pizza and Craft Beer, located in Portsmouth NH. Show notes… Favorite Success Quote or Mantra. "Be Kind." In this episode with Patrick Patterson, we discuss: The challenges of operating a "for profit restaurant" under a "non-profit umbrella." How not having cashflow makes rebranding difficult. Having menu items that meet guest needs. Why Patrick had to "fire himself" from Block Six. The long term impact of being selfless. Building a team of good being who believe in "being kind." Why the industry seems to be so transitional. Resources Mentioned A list of Ari Weinzweig's Books 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 Cornerstone Brewery and Craft beer [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 Patrick Patterson 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!

For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place. Show notes… Favorite Success Quote or Mantra. "The key to successful hospitality is all empathy." In this episode with Dan Sachs, we discuss: How the command and control ways of the past no longer work; today you need to help you employees understand why. What Sachs learned from mentors, Danny Meyer and Drew Nieporent. How over standardization is ultimately a detriment to the industry. Staying consistent to your vision. The 3 Sections of Dan's new book, The Million Dollar Greeting: Today's best Practices forProfit, Customer Rentention, and Happy Workplace.. Scaling slowly and purposefully. The Evangelist-practice what they preach. Structure around their values. Practice what your preach. The Transformer- The evolved with the times. The Pragmatist. -Combination of the Evangelist and Transformer. Focused on customer service. Get Dan's new book here: 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 Dan Sach's Linkedin Profile TheMillionDollarGreeting.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 Sachs 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 the Washington D.C. area, Shandee Chernow attended Vanderbilt Uinverstity and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking clients out for dinner burdensome. She thought to herself, "There has got to be a solution!" Not long after, CertiStar was created. CertiStar's mission is to protect and improve the safety and dining experience of patrons vulnerable to food allergens. Today we are here to discuss real challenges and best practices when it comes to accommodating individuals with food Allergies Show notes… Favorite Success Quote or Mantra. "Don't worry about being successful, but work towards being significant and the success with naturally follow." In this episode with Shandee Chernow from Certistar, we discuss: The real challenges that exist around food allergies. How if we're proactive, we can prevent the industry from becoming over regulated. The potential that you could be held liable if someone becomes ill from food allergies in your restaurant. How if you become known for catering to individuals with special dietary needs it can really help your bottom line. There is a niche to be filled here. The 5 ways to better serve those with food allergies. Encourage Conversation making people feel welcome getting the data. Don't ask how severe the allergy is. Knowing the Basics. Breads, chips, salsa... the staples in your restaurant. Having a minimum of one staff member on the floor at all times who is very knowledgeable on all ingredients on the menu. Keeping a list of menu items and ingredients accessible at all times. Make sure everyone knows where it is! Going Purple! Use the color code system Get your Purple Cutting Board Here! Rule of thumb: treat food allergy surfaces like raw chicken surfaces. All surfaces need to be washed when being used to serve someone with food allergies. Allergy friendly salads. Arranging items in salad units in a way the prevents 8 common food allergens (eggs, peanuts, milk, fish, nuts, soybean, shelfish, and wheat) to not cross contaminated other containers. Separating Fryers and grills. If you have dedicated grills and fryers for food allergens you're opening your restaurant up to more business. What to do when someone has a server food allergen reaction in your restaurant. What the future of managing food allergies in your restaurant looks like using certistar. Why if you are super accommodating to those who have food allergies and aversion, you should be marketing it. Resources mentioned Certistar Be sure to use promotional code "UNSTOPPABLE" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission! Allergy Eats Also check out my episode with the founder! Warning this is some OG content... Purple Cutting Board Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. 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. Contact Info Certistar.com Be sure to use promotional code "unstoppable" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission! 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 Shandee Chernow 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 Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change. Show notes… Favorite Success Quote or Mantra. "Feel free to get in over your head." "With great power comes great responsibility." In this episode with Anthony Myint, we discuss: The power of social media to snowball an interesting story or movement. How you can use pop-ups to grow you brand. Putting yourself in the position to learn by doing. Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups. keeping your tribe informed by blogging or sharing what you're up to on social media. Donating to charity to build community. Going against the grain and not being afraid to stand out. The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts. The impact restaurant can make on climate change by going carbon neutral. Having the "if not use then who else" mentality. What a "zero carbon footprint" restaurant is. Here is a great video that dives much deeper into some of the topics covered today. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? openmindness. Altruistic approach to life. What is your biggest weakness? Overcommitting. What's one question you ask or thing you look for during an interview? Myint looks for a sense of humor. What's a current challenge? How are you dealing with it? Making ends meet. Share one code of conduct or behavior you teach your team. Follow the golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming. Share an online resource or tool. Carbon Footprint Calculator Story in the LA Times last week on Zero Foodprint http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html 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? Restaurants can be a part of the renewable food system. We can have a delicious revolution Changing the system starts with you as an individual. Contact Info [email protected] Zero Food Print Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Anthony Myint 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 British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality. In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality. In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene's restaurant just before opening Tusk. The accolades continue to roll in. Show notes… Favorite Success Quote or Mantra. "No unimportant people." In this episode with Luke Dirks, we discuss: What is meant by having a "no unimportant people" mentality. Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together. Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions. Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities. How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests. How doing the complete opposite of what everyone else is doing can be beneficial. When being involved with a 50/50 business partner the importance of having the same vision and goals. Stripping away unnecessary formalities; people respond better to authentic communication. How you're going to see more partnership in the industry going forward. Tips on better time management. Being thoughtful about location and foot traffic. The challenges of opening a big restaurant VS scalling into a big restaurant Considering if a physical space allows for elasticity in labor management. Finding a partner that is strong where you're weak. Starting a restaurant with an over aching brand. How to develop regulars. Developing yourself before developing your restaurant. Being ok with being the guy behind the scenes. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being someone who has a great sense of empathy. What is your biggest weakness? Getting excited or distracted too easily What's one question you ask or thing you look for during an interview? Find interesting people to work for you. What's a current challenge? How are you dealing with it? Navigating the issues with labor. Share one code of conduct or behavior you teach your team. Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team. What is one uncommon standard of service you teach your staff? Locally sourced aggressively seasonal. Share an online resource or tool. How I Built This. RFA Taps. Slow Burn What's one piece of technology you've adopted in your restaurant and how has it influence operations? Resy Tock Plate IQ 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? No unimportant people. Sticking to a local supply chain. Have fun. Contact Info [email protected] AvaGene's Tusk 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 Luke Dirks 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 t

Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new. If you're interested in Andrew's courses CLICK HERE Show notes… Favorite Success Quote or Mantra. "You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting." In this episode with Andrew O'Brien, we discuss: O'Brien's back story and what makes him an authority on the topic of PR. Not letting the world act on you, but taking control of life and acting on the world. Owning your own issues. How publicity starts locally by getting involved with your community. Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience? Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic [email protected]. Instead go to the websites team page and get the email from someone specific. The right and wrong way to deliver a pitch. How public relations is about developing real and meaningful RELATIONSHIPS. How to get a return on investment with your public relation efforts. Becoming a subject matter authority. How being real and vulnerable is the best approach to public relationships. Resources mentioned: CLICK HERE FOR ACCESS TO ANDREW'S LEVERAGED INFLUENCE TRAINING OR HERE https://ericcacciatore.krtra.com/t/w6K2yqWCNLZa Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. 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. Contact Info LeveragedInfluence.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 Andrew O'Brien 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 Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife. Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France. In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place. Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest. Today, Chef Paley, is a respected cookbook author and Owner of 4 restaurants: Paley's Place, Imperial, Headwaters, and The Crown. Show notes… Favorite Success Quote or Mantra. "Enjoy the moment." In this episode with Vitaly Paley, we discuss: Why you need to enjoy the day to day. The impact of working with a passionate team. How behind every great restaurant is a great person. seek out and learn from those great people. How the REAL learning process starts after you graduate culinary school. What Paley learned about business while working for Danny Meyer. The benefits of working with your spouse. The power of journaling and documenting life lessons. Relocating to a market where you have a better shot a being the best. If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth. Staying lean, especially in the early days. Being careful not to do too much too fast. Staying focused on doing a few things really well instead of everything thing really well. Not treating all your team members like "employees" but instead being a transformative mentor. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being in the right place at the right time. What is your biggest weakness? Never sure. Lack of ego. What's one question you ask or thing you look for during an interview? Discover whether or not they like people Lack of ego. What's a current challenge? How are you dealing with it? Young people not willing to put in the time to learn. Slowing the process down. Share one code of conduct or behavior you teach your team. Stay positive. Ask, "How can I do this?" What is one uncommon standard of service you teach your staff? Never be familiar, but always exp ress you're friendly. Being as knowledgeable about the food and the restaurant. 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 Transformating Power of Hospitality in Business . Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef Share an online resource or tool. google. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google docs. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what makes you happy. Do what makes you happy. Follow your bliss. Contact Info @Vit0Bike /VitalyPaley Paley's Place, Imperial, Headwaters, and The Crown. 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 Vitaly Paley 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!

Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask. Show notes… Favorite Success Quote or Mantra. "Don't suck." In this episode with Greg Denton, we discuss: How Denton's desire to make his dad proud is what got him started in the restaurant industry. What it was like being interviewed by and working for Thomas Keller at the French Laundry. How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience. How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership. Finding a balance between sternness and easy going. That a true chef doesn't value awards; they value their business and their craft. The complexities of dating those you work with. The importance of understanding your demographic. How it is not enough to be in the community; you need to be interwoven throughout the community. How your best publicist is yourself. Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away. Finding partners that allow you to focus on what you do best. How trying to do too much and not having a clear identity is a recipe for disaster. Sponsors Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu le your sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistently asking people to give it their best. What is your biggest weakness? Still gets jealous of other peoples success. What's one question you ask or thing you look for during an interview? He looks for people with empathy and who are willing to defend the guest. Share one code of conduct or behavior you teach your team. Start the day aggressively so the rest of the day goes smoothly. What is one uncommon standard of service you teach your staff? He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Charlie Trotter's Seafood. Share an online resource or tool. The Joe Rogan Experience. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Opentable If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid of hard work. Be as fair as possible. Be patient Love life and work. Contact Info @oxpdx /oxrestaurant [email protected] oxpdx.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Greg Denton 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 working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland's Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions. Show notes… Favorite Success Quote or Mantra. "Those who believe they can or can't are right." In this episode with Michelle Cairo, we discuss: What Cairo learned from her farther and how her father influenced who she is today. What Cairo learned about herself after working in bigger, corporate operations. Why it is so important to understand numbers in your business. Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process. Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen. How Cairo took a six figure pay cut to make Olympia Provisions work. Taking the Plan, Execute, Measure, Correct approach to becoming profitable. How Cairo dealt with extreme success. Using the numbers to project growth and take risks. The pros and cons to operating with partners. Having balance between being "the maker" and being a business. Getting creative to form new channels of revenue. If you can dream it you can do it. How you learn more when you're open to learning. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Optimism. Positivity. What is your biggest weakness? Being a know it all. What's one question you ask or thing you look for during an interview? Ask questions to get after whether or not who's being interviewed is an authentic person. What's a current challenge? How are you dealing with it? Cash flow. They're combating this challenge by leveraging the profit first mentality. Share one code of conduct or behavior you teach your team. Own your own shit. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Untethered Soul: The Journey Beyond Yourself Profit First:Transform Your Business From Cash-Eating Monter to a Money-Making Machine. Scaling Up: How a Few Companies Make It and Why the Rest Don't Share an online resource or tool. Yoga with Adriene Down Dog What's one piece of technology you've adopted in your restaurant and how has it influenced operations? Google Sheets Use these Promotion codes to save 20% on your first year! (CODES EXPIRE 12/18) G Suite Basic: HC9EPFCAMMY3JH6 G Suite Business: HCJRAMTW6H7EA99 If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? look at every problem as an opportunity. Be nice to yourself. Enjoy every moment. Contact Info [email protected] @itscairotime 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 Michelle Cairo 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!

Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon. Show notes… Favorite Success Quote or Mantra. "Never waste a crisis." In this episode with Nate Tilden, we discuss: How to make the most of a bad situation. Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business. Paying attention to what the universe tells you. Doing what interests you until you've found your passion. How if you can dream it you can do it. Taking jobs for who you're going to work with and what you're going to learn. How you can use lighting to influence your guest. The power of a positive attitude. How to raise a half million in 90 days. The rules of the bar. Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner. If going into business with partners, making sure they have the same vision. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? His ability to deal with crazy shit while staying positive. What is your biggest weakness? Spreading himself too thin. What's one question you ask or thing you look for during an interview? Ask where people want to be later in life. What's a current challenge? How are you dealing with it? Underperforming restaurants. Share one code of conduct or behavior you teach your team. Be nice to each other. What is one uncommon standard of service you teach your staff? Do the job you hate the most better than everyone else and you'll never have to do it again. 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 Cryptonomicon Share an online resource or tool. Instagram. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Tock. Resy. 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? Opportunity is just around the corner. Do what you think you love. Practice positive thinking. 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 Nate Tilden 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!

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea. Show notes… Favorite Success Quote or Mantra Start where you are. Work with what you got. Do the best you can do. In this episode with Tony Tellin, we discuss: How most masters consider themselves students before masters, because they never stop learning. How Tellin got into tea. Why we should make "having fun" a core value. Creating an "we" environment instead of a "us and them" environment. How curiosity and proactivity has served Tellin's in life. A little back ground info on Steve Smith. The role authenticity and being yourself has in branding. Focusing on being the best version of yourself instead of focusing on being like others. As a mentor, letting your people fail in order to learn. If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard. Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU50 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stay moving. What is your biggest weakness? Easy distracted. What's one question you ask or thing you look for during an interview? Make the interview personal. Go with your heart instead of your brain. What's a current challenge? How are you dealing with it? Teaching. Share one code of conduct or behavior you teach your team. Just get started, "throw a dart". What is one uncommon standard of service you teach your staff? Making something foreign approachable. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Many lives, Many Men, Many Masters Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Revel Fuso tea packing machine If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Slow down a bit. Have fun. Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun. Contact Info SmithTea.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Tony Tellin 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 Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat. Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. Today Eli is the founder Olympia Provisions, Oregon's first USDA-approved salumeria, and six additional restaurants. Show notes… Favorite Success Quote or Mantra. "Whether you think you can or can't, you're right." "Fatigue will make cowards of anybody." In this episode with Elias Cairo, we discuss: What Elias learned about hustle while studying his father. Why dropping out of high school was the right move for Elias. How Elias got the opportunity to apprentice in Sweden. The importance of following your gut. Taking initiative to learn more. Recognizing and capitalizing on opportunities in a market. Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success. Being mindful of your energy and how you treat people. Never sacrificing on quality. Sharing the bounty with your team when times are good. Creating and living core values. The impact of open book management. How to open a meat processing plant. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Lead by example. Doing what he says he's going to do. What is your biggest weakness? Chasing shinny pennies. What's one question you ask or thing you look for during an interview? Ask, "Where do you see yourself in 5 years?" What's a current challenge? How are you dealing with it? Finding new talent. Share one code of conduct or behavior you teach your team. If you ever lose your temper you're not doing it right. What is one uncommon standard of service you teach your staff? Keeping your staff knowledgable and educated on the product. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The machine that changed the world Setting The Table Why We Work Share an online resource or tool. 15five 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? Create a moment of pause in your world. Be grateful for everything you have and do. Nothing should be given to you, it has to be earned Contact Info [email protected] @olympiaprovisions @EliasCairo 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 Elias Cairo 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 Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn't looked back. By 2008 He was named one of Food & Wine's Best New Chefs in America and has been nominated for more James Beard Awards than he cares to remember. 15 years after opening his first Restaurant they have grown the restaurant group into 16 locations and they're still growing. Show notes… Favorite Success Quote or Mantra. Work hard. Be honest. Keep it simple. In this episode with Ethan Stowell, we discuss: How being instilled with work ethic and discipline influenced Stowell at a young age. Why earlier in your career you should be less focused about what you are making and more intentional on where you're working. How success in life and the kitchen is all about being organization. How a kitchen should be run. How time has only made being honest easier. What mistakes Stowell made in his earlier career. How less fancy more casual dinning concepts can be more profitable that find dining. How to get to 70% Profit. How to get guest into a regular cycle of coming in. The impact of getting involved with your community. How the recession made Stowell Restaurant Group stronger, because it made them pay closer attention to the numbers. Stowell idea of the current and future state of the industry. Why you should think twice about jumping around hen you're early in your career. Give your employer at least a year before jumping to the next learning experience. How you shouldn't expect the work force to adapt to you, instead you need to adapt to them. Resources mentioned 153: Angela Stowell |Its Important For Us To Give Back Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he's made a name for himself opening 13 full-service restaurants, an event space, a cooking school, cater company, and product line all under the Tom Douglas. Tom is also known for being a wine collector, author, and radio show host . This 2012 James Beard Outstanding Restaurateur can be found at any of his restaurants on a given day putting in the work along with 1000 of his co-workers to create a successful restaurant group Show notes… Favorite Success Quote or Mantra. "Deliciousness served with graciousness." In this episode with Tom Douglas, we discuss: What graciousness looks like according to Douglas. The value in enjoying the craftsmanship in food. How the work ethic you bring can change others. How there is a trend in Seattle of undervaluing food. Why Tom recommends no one open a business until their 30's. Never taking family's money who can't afford it. What Tom did wrong in his first business: not leaving any operating capital. Opening restaurants near one another so you can continue to have a presence at each while scaling. As you become more successful, never losing sight of how important your early partners and investors were to your success. Don't get greedy when the time comes to pay them back. Structuring your partnerships with buy out plans in the beginning and clearly defined roles. Being ready for and forecasting all possible expenses, especially if you agreed to a triple net agreement. Once in the position, only open additional restaurants when you have your own cash to invest. How scaling has much to do with recognizing roles, knowing who best for each role, and who wants the role. How being the best often stems from recognizing that you're not the best. While loyalty is a important, not letting it overrule decisions when it comes to finding the best person for a job. Certain challenges that come along with Seattle City Council regulating policies. Your responsibility to take care of your community as a business owner. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Effort. What is your biggest weakness? Age What's one question you ask or thing you look for during an interview? Look for people who want to "take care of the village." What's a current challenge? How are you dealing with it? Labor. Douglas is dealing with this challenge by being willing to train and take on staff with little to no skill. Share one code of conduct or behavior you teach your team. Respect your team. What is one uncommon standard of service you teach your staff? Serve and take care of your team and they'll serve your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Read cook books to get inspired to be the best cook you can be. Share an online resource or tool. Big Tray What's one piece of technology you've adopted in your restaurant and how has it influence operations? Digital Signage. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have friends and treating them with grace. Respect. Community. Contact Info HotStoveSociety.com Tomdouglas.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 Tom Douglas 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!