Restaurant Unstoppable with Eric Cacciatore

A graduate of Le Cordon Bleu in Paris, France, World Master Chef Sharon Van Meter brings more than 40 years of award-winning and acclaimed culinary experience to the Dallas/Fort Worth area. Chef Van Meter has served the culinary world as Executive Chef of The Ritz-Carlton International, Professor of American Cuisine at Paris' Le Cordon Bleu and Executive Chef in the renowned kitchens of Neiman Marcus, Dallas, Texas. Currently, Sharon is President of SVM Productions, LLC, a leader in television, radio and culinary productions. In Dallas, she runs 30 15 at Trinity Groves and is a partner in Tacos y Vino as well as other ventures. Show notes… Favorite success quote or mantra: Never, never, never, never, never.....give up! In this episode with Chef Sharon Van Meter, we discuss: Relentlessness. Chef Van Meter's beginnings and how she learned to cook. The pros and cons of fearlessness. Being the only woman in a male-dominated school/profession. Don't let your fears interrupt your success. Tackling obstacles one by one. Letting fear and discomfort motivate you. Kicking back and listening to others before you give your opinion. The best leaders create the best organizations and surround themselves with the best people. All power does not begin and end with one person. Territorializing your kitchen. Letting your individual team members grow. Work/life balance. The importance of family. The generations that come after you and how to judge them. Being more lenient and understanding of your younger team members. Diversifying your interests. Concentrate less on people's faults. The importance of making everyone around you feel their best. Don't just get a little involved, go in 200%. Create YOUR OWN work/life balance. team building Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I'm fearless What is your biggest weakness? I'm fearless What's one question you ask or thing you look for during an interview? Loyalty What's a current challenge? How are you dealing with it? Not enough time in the day Share one code of conduct or behavior you teach your team. Always put the customer first What is one uncommon standard of service you teach your staff? Treat this business like it's yours and it will be one day What's one book we must read to become a better person or restaurant owner? The One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Not consistent enough Training based on consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influenced operations? My iPhone is my office now If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? One thing: we need to be better, kinder, more loving people. Contact info: 3015 At Trinity Groves website Instagram: 3015tg Physical Address: 3015 Gulden Lane, Dallas, Texas Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Sharon Van Meter for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

A graduate of the Culinary Institute of America, Roger Kaplan has over 40 years experience in the hospitality industry as a nationally acclaimed chef, owner, operator, entrepreneur, concept developer, manufacturing liaison and consultant. Now, as Founder of RK Innovations, a restaurant support and collaborative consulting company, Roger brings experience from various leadership positions including, nationally-acclaimed Chef Chef Owner of City Grill, VPO of Ruth's Chris Steak House, as a Director of R&D for Boston Market, and as a restaurant entrepreneur. Show notes… Favorite success quote or mantra: Seek perfection. Accept excellence. In this episode with Roger Kaplan, we discuss: Growing up in a food-conscious household. What we do and do not learn in culinary school. The value of education vs. experience. The importance of the desire to learn. Everyone you meet could teach you something. The importance of learning. Your sphere of influence. You must know everything about your craft. You need mentors in your life and career. Create a successful and impactful culture. Create a narrow, focused vision. Vision statements. You must provide the tools for success in order to breed success. Passion for people. The restaurant industry as the best industry. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Relentless pursuit of success. What is your biggest weakness? I assimilate information too quickly. What's one question you ask or thing you look for during an interview? Can do, will do attitude. Can you fit in? Are you willing to improve? What's a current challenge? How are you dealing with it? Getting people to understand that although restaurant can be very successful, the first five years will be the biggest trial. Just because you were successful in the past doesn't always mean it will cross over. Share one code of conduct or behavior you teach your team. Take responsibility for yourself. Live for execution. You are measured by what you achieve, not what your intent was. What is one uncommon standard of service you teach your staff? Every person that walks into your establishment needs to be happier when they leave. What's one book we must read to become a better person or restaurant owner?GET THIS BOOK FOR FREE AT AUDIBLE.COM Execution by Larry Bossidy and Ram Charan What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't invest in education and development. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Data inventory technology. Star Chefs. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Embrace your family. Embrace your friends. Be successful. Contact info: Instagram: @RKinnovation Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Roger Kaplan for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Originating from Dallas TX, Chef Scott Gottlich studied at Oklahoma University and Johnson and Wales University. After graduating, Gottlich jumped between the East and West coast working for some great mentors, including Tim Goodell, Eric Ripert, and Chris Muhler. With Considerable experience under his belt, Gottlich returned to Dallas, TX, where he took his first role as executive Chef, at Lola. After 3 years of getting familiar with the Dallas Market, Gottlich opened his first Concept, Bijoux. Since, Gottlich has opened two additional locations, which includes his latest concept, 18th and Vine, Located in Dallas, TX. Show notes… Favorite success quote or mantra: "Make it nice, or make it twice." "The Chef is always right." In this episode with Scott Gottlich, we discuss: Surrounding yourself with the best to become even better. Giving your services for free, in order to create opportunity for yourself. You got to give before you get. How to teach unwavering standards. Having a zero tolerance policy for overworking your staff. Being your own trigger for opportunity. Opportunity doesn't come to you. It's something you create. If you want to open a restaurant work for someone who's opening a lot of restaurants; opening restaurants and working in them are totally different challenges. The challenges of opening a chef driven concept. Never making an emotionally charged decision. The significance of simplifying and doing one thing really well. What a Private Placement Memorandum (PPM) is. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. What is your biggest weakness? Procrastination. What's one question you ask or thing you look for during an interview? Look to see if they're excited about the opportunity; it can't just be a job. What's a current challenge? How are you dealing with it? staffing Share one code of conduct or behavior you teach your team. Integrity. What is one uncommon standard of service you teach your staff? Make it personal. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lessons of Excellence What's the one thing you feel restaurateurs don't know well enough or do often enough? Pay attention to the details. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? know love. Work harder than everyone else. Have integrity. Contact info: Fruitionhospitality.com [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Scott Gottlich for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

After a 20 year run as Executive Chef and Director of Operations at Z'Tejas restaurant chain, Jack Gilmore and Tom Kamm , decided to strike out on their own, opening Jack Allen's Kitchen in late 2009. 10 years later they've scaled the Jack Allen's concept into 4 locations. Additionally, they've created Salt Traders Coastal Cooking in 2016, which is about to open its second location later this year. Today, Gilmore and Kamm are among the most respected names in Austin's culinary scene, not only for what they've accomplished with their restaurants, but also for the work they've done in their community. Show notes… Favorite success quote or mantra: "Have fun. Do what you do." "Surround yourself with great people. It makes life a lot easier." In this episode with Jack Gilmore and Tom Kamm, we discuss: How Jack and Tom got their start in the restaurant industry. The simple power looking someone in the eye and smiling has. What passion is; giving a shit. Going into new situations with the intention to learn. Leveraging a servers logs. Being willing to learn from you mistakes. Being mindful of how you address your employees. Ask yourself, "Would I let someone talk to one of my loved ones like this?" How Jack Groomed his son for a successful career. How you cannot be successful in this industry, unless you have support from your family. Why who you know is more powerful than a solid business plan. The importance of having key players on your team early on and how Jack and Tom got their key players. Why integrity is so important. Do what you say. Say what you do. Checking your ego at the door. Trusting the people you've surrounded yourself with to make the right decision. Growing your people before growing your physical locations. Jack and Tom's strategy for growth, specifically when determining locations. The role systems have with scaling. How to motivate your team without being aggressive. How good training influences motivation. Today's sponsor: Wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion. What is your biggest weakness? Jack: Organization. Tom: Saying no. What's one question you ask or thing you look for during an interview Likability Share one code of conduct or behavior you teach your team. Be a team player. What is one uncommon standard of service you teach your staff? If something, anything goes wrong, no one gets in trouble, but you HAVE to tell a manager so the restaurant can make it right. What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't listen to their guest. They don't eat in their own restaurants. Make it easy to take guest money. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? a restaurant management system that is hooked into your reservation system. They use Restaurant Connect. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Surround yourself with great people. Be humble. Stick with what sticks. Leave the community better than when you entered it. Contact info: www.jackallenskitchen.com @jackallenskitchen Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jack Gilmore & Tom Kamm for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free

Eric Silverstein spent the first 10 years of his life in Japan, before moving to Atlanta Georgia. He would go on to study marketing, finance, and law at Washington University. In 2010, Silverstein left his life of litigation for a life of roaming the streets of Austin in his food truck, The Peached Tortilla, where he served Asian and Southern-inspired tacos and sliders. Over the years, he has continued to grow the business, turning into a multi-truck operation, boutique full-service catering company, two brick and mortar restaurants, and a social house. Show notes… Favorite success quote or mantra: "You miss 100% of the shots you don't take." -Wayne Gretzky In this episode with Eric Silverstein, we discuss: Why Silverstein left his life of as a lawyer to open a food truck. What Silverstein learned watching his fathers experience with being a restaurateur; don't grow too fast and take your time to build a time. How his experience studying law taught him discipline. How to develop discipline. Why he chose the route of opening a food truck. How he believes the food truck model is broke. Asking for those your respect and admire for help. How growth comes from creating opportunity for people. How owners can get in trouble trying to wear too many hats. As a lawyer, Silverstein's advice to pay close attention to the termination section in contracts; make sure you have terms to exit the agreement. Knowing your target market and giving the people what they want. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard Work. What is your biggest weakness? Incredibly emotional about his business. What's one question you ask or thing you look for during an interview? Hire people who are a good fit for your culture. Silverstein ask's, "Would I invite this person over to my home for dinner?" What's a current challenge? How are you dealing with it? Minimize day to day task so he focus more no workin on this business. Share one code of conduct or behavior you teach your team. Be ready. Be fucking prepared. What is one uncommon standard of service you teach your staff? Silverstein has his team adopt the mentality that the restaurant is their home and that the people they are serving our their actual guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take an honest assessment on their brand. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? TouchBistro If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? It's a marathon; not a sprint. Hard work and determination is half the battle. There is no success without sacrifice. Contact info: www.thepeachedtorilla.com www.barpeached.com www.peachedsocialhouse.com @projectpeached @peachtortilla Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Eric Silverstein for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from Wisconsin, Mark David Buley is graduate of The University of Wisconsin-Stout and the Culinary Institute of America Hyde Park. After his formal education Buley went to work at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met future business partners Bryce Gilmore and Sam Hellman-Mass. In 2012, Buley joined past colleagues to Open The Odd Duck. In 2018, Buley and partners opened their most recent project Sour Duck Market, the teams first crack at fast-casual. Show notes… Favorite success quote or mantra: "Your future depends on many things, but mostly you." In this episode with Mark Buley, we discuss: Understanding that life doesn't get easy, and that if you want to be successful you need to accept that, and then start crushing obstacles in your way. Why successful people in hospitality often did very poorly in school. The benefits from culinary school. Why you need to take risks before you're ready; you'll never be ready. Coming together with a common goal and vision. Keeping calm, cool, and setting the example for your team. Showing your team how much you care for them with your actions. Surrounding yourself with people who make up for your shortcomings. How the team for the Odd Duck came together. Working things like non-compete clauses into your partnership agreement. How to keep your team driven and motivated. How to approach someone in a non threatening way if you believe that are under motivated or underperforming. How to transition from focusing on one location to two locations. How important it is to have someone on your team on the pulse of your finances. Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Attention span. What's one question you ask or thing you look for during an interview? Find out if they're are a team player or not. What's a current challenge? How are you dealing with it? Finding way to keep his team motived and focused on the vision. Share one code of conduct or behavior you teach your team. Always help the dishwasher. What is one uncommon standard of service you teach your staff? Service extends beyond the guests and to your team. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Start with Why: How Great Leaders Inspire Everyone to Take Action. What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't take care of local farms. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast. Hotschedules. Google Drive. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Food and hospitality are always improved by care from the source. All great restaurants are a product of their place and time. Embrace it. How you treat people is everything. Contact info: barleyswine.com oddduckaustin.com sourduckmarket.com @oddduckaustin @barleyswine @barelyswine Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mark Buley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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

Hailing from San Antonio and graduate of St. Mary's University with a BBA in Accounting, Ryan Salts' experience includes working at the 80/20 Foundation and Geekdom prior to helping open Launch SA (formerly Café Commerce). Through Launch SA, Ryan created many of the programs now operating, including Break Fast & Launch, Pitch Tab and San Antonio Entrepreneurship Week. His greatest value is his network and helping provide opportunities for entrepreneurs to create valuable connections. Show notes… Favorite success quote or mantra: Every day is a new day. In this episode with Ryan Salts, we discuss: How powerful taking an interest in others can be. Once you've gained an idea of who is who, helping people connect. What attracted Ryan to entrepreneurism. How part of Ryan's mission with Break Fast & Launch is to paint a realistic picture of how hard it is to opening a food and beverage operation. How beneficial it is for entrepreneurs to get involved with organizations like Launch SA simply for the perspective it offers. What most food entrepreneurs miss when they're opening their food business. Communicating with the regulatory entities instead of seeing them as if they are the bad guys. Setting your business up with the right tools on day one so you don't have to fix things while your business is running. Taking the time to think about what you want to become so you can set yourself up better to get there. Surrounding yourself with not only mentors who have done what you are doing, but also with peers who are going through the same thing. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Contact info: If you have any questions throughout the program please feel free to contact him directly via email or phone ([email protected], 210.885.5914) – Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ryan Salts for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Tim McDiarmid was raised on a farm in rural Canada. After a decade working in some of the most visionary whole foods restaurants in New York City, Tim chose to settle down in sunny, laid back San Antonio. As a single mother, she wanted a flexible profession that would allow her to be with her son as well as focus on the wholesome, playful diet she'd always enjoyed. Tim the Girl Catering was born in 2011. Since then, Tim has won numerous awards and accolades, and opened a second business, The Good Kind Café. Show notes… Favorite success quote or mantra: "Ultimately, nothing is so important that it is worth losing your cool, if things go wrong." In this episode with Tim Mcdiarmid, we discuss: How Mcdiarmids childhood help influence who she is today. What it was like moving to NYC after growing up in rural Canada. How mentors don't necessarily have to be older individual; they can be peers. The power of keeping a cool, calm, and collected persona. Finding a unique selling proposition. Not being gimmicky. Going from working in the business to working on the business. Just believing that when you hire people they will help you make more money so that you can afford them. Build a network, and learn to ask for help. How to get the right people around you. Hire slowly. Fire quickly. Being very clear about your vision so you can attract onto yourself the right people. How having an established brand helps with the hiring process. Knowing when to bring on partners vs hiring for help. How if you think a good business lawyers and consultant is too expensive, just wait until you see how expensive hiring a cheap one could be. Being transparent with your intentions and who you are to attract onto yourself like minded individuals. When things go wrong, taking the time to find out why and to create systems to correct for it. While systems are good, it is possible to have too many systems. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Building an emotional connection with guest and network. What is your biggest weakness? Having too much compassion. What's one question you ask or thing you look for during an interview? Ask, "What is your worst job? How long did you last?" What's a current challenge? How are you dealing with it? Keeping her eye on the big picture while scaling Share one code of conduct or behavior you teach your team. building an emotional connection with their guests. What is one uncommon standard of service you teach your staff? Educate and teach guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It The Second Circle: Using Positive Energy for Success in Every Situation. What's the one thing you feel restaurateurs don't know well enough or do often enough? Make good food. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't let the hard lessons in life harden your heart. Do something you love. Take the time to appreciate the good parts of life. Contact info: TimTheGirl.com TheGoodKind.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge tha

Hailing from Dunkirk, NY, at the age of 19, Chef Stephen Paprocki moved to San Antonio after falling in love with the city during a previous vacation. He's worked at some of the finest restaurants in San Antonio, spent years as an Omni Task Force Chef, as well as received formal training and a degree from Johnson & Wales University. Today, Chef Paprocki wears a number of hats including: Chef; Restaurant Consultant at Top Chefa LLC; Food Entrepreneur with his business Texas Black Gold Garlic; Managing Partner at Pharma from the farm; President of San Antonio's Chef Cooperatives; His most important hat... Mentor for Launch SA. Show notes… Favorite success quote or mantra: One team. One goal In this episode with Stephen Paprockir, we discuss: The difference between the hotel industry and the restaurant industry from an employee standpoint. The importance of finding work life balance. How to get a team to follow you wherever you go. Giving your place of employment plenty of notice before you leave. Doing your research before going into business with an organization. Not getting involved with an organization as a partner if they're not willing to show you the numbers. The power of being open and honest with the people you employ. How the command and control leadership style doesn't work anymore. You need to have fun. Why it is important to enjoy the ride; there is no point in working so hard if you cannot enjoy it. How Stephen got the idea of Texas Black Gold Garlic. Selling a products back to the company you work for. Taking advantage of any local incubators or entrepreneurial support systems you city may offer. How there is opportunity in food as medicine. Knowing where your food comes from. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. Setting standards. One team one goal. What is your biggest weakness? Empathy. What's one question you ask or thing you look for during an interview? Just getting people to show up to the interview is enough of a challenge. What's a current challenge? How are you dealing with it? Find a new property for expansion. Share one code of conduct or behavior you teach your team. Treat people the way they want to be treated. What is one uncommon standard of service you teach your staff? Other bodies. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential: Adventures in the Culinary Underbelly What's the one thing you feel restaurateurs don't know well enough or do often enough? Treat people well. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? One team. One goal. Treat people the way they want to be treated. Think about how you want people to speak about you some day. Contact info: Blackgoldgarlic.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephen Paprocki for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recomme

Former audio engineer, radio personality, and insurance claims adjuster, Jody Bailey Newman took a stab at the food an beverage industry with husband, Steve Newmen, in 2009 with their unique concept, The Friendly Spot. 10 years later, Jody is a leading craft beer entrepreneur and Chief Friend behind The Friendly Spot Ice House, B&D Ice House Hills and Dales Ice House. In addition, Jody often mentors future small business owners and female business owners through Launch SA, and as an SA2020 Ambassador. Show notes… Favorite success quote or mantra: "Have faith. Dive in." In today's episode with Jody Bailey Newman, we discuss: Just diving into what scares you. What made San Antonio a city of opportunity. The role freedom has on happiness and the state of one existence. The importance of having an operating agreement. Doing what gives you peace. Not getting caught up in the past. Why Jody has chosen not to fire people who have stolen from her in the past. How to stay true to who you are. Making decisions that are not just best for your business, but other businesses in your community. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Will try anything twice. What is your biggest weakness? People taking advantage of her good nature. What's one question you ask or thing you look for during an interview? Hiring the wrong people. What's a current challenge? How are you dealing with it? Getting her children to say, "You're good, solid, Mom." Share one code of conduct or behavior you teach your team. Jody encourages her people to look up and open their eyes. What is one uncommon standard of service you teach your staff? No questions asked, "tap out" policy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Good Night Stories for Rebel Girls You can learn just as much from good people as you can from good books What's the one thing you feel restaurateurs don't know well enough or do often enough? Most small business owners are doing what they can, and they should continue doing it. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Find a way to communicate with your staff. Let them choose the channel. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Your family. Quality and diversity in the work place. Contact info: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jody Bailey Newman for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi's Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations. Show notes… Favorite success quote or mantra: "Status quo sucks. There has to be change." "If you don't get better you get worse." In this episode with Akash Kapoor, we discuss: Challenging the status quo. don't just accept things how they are. When developing your brand, really digging at what makes you different. Why its worth taking care of your employees. Never turning people away, even if you're closed. How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low. Some of the reasons why the bar for hospitality and service has been set so low. The story behind Curry Up Now. Having a, "failures not an option mentality." and just knowing in your gut that it will work. Scaling into your business VS going all in on day one. Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes. Having clear expectations. Staying ahead of the curve with your brand. Being mindful of how you can remove barriers the barriers between your guests and your food. How to maintain the quality of your brand and culture while you scale. Using technology to keep your presence and values top of mind at all of your restaurants. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Getting better everyday. What is your biggest weakness? Having high expectations from his team. What's one question you ask or thing you look for during an interview? They have got to love food. What's a current challenge? How are you dealing with it? Making sure there is someone in each one of his restaurants who cares about as much as he does. Share one code of conduct or behavior you teach your team. If you take care of people the people will take care of your P&L. What is one uncommon standard of service you teach your staff? Touch your guest at least 5 times (fast casual concept). What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel C-tuit If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? getting better with your values taking care of your employees and they will take care of your guest. Contact info: CurryUpNow.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Akash Kapoor for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business, Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant." Show notes… Favorite success quote or mantra: "If you do what you love and what you're passionate about, you'll always end up finding the most success." In this episode with Sam Hellman-Mass, we discuss: How to follow your passion. Going after what you want, head first. Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself. That when you take the time to be the teacher you eventually become a master. How to balance being a boss and a friend with relation to your team members. When managing relationships, coming from a place of caring. How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable. Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome. Advice for managing partnerships. Advice for managing team members. How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to. Focus on being the best at one thing. Have a "Unique Selling Proposition". Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand. Build a restaurant where you have roots. When making financial decisions for a restaurant, keep them simple. The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Following his passion. What is your biggest weakness? Being annoying. What's one question you ask or thing you look for during an interview? Will this person still be here when it gets tough? What's a current challenge? How are you dealing with it? Trying to keep his people happy. He's combating this by constantly asking his people what they want/need. Share one code of conduct or behavior you teach your team. Be nice to people. What is one uncommon standard of service you teach your staff? Try to make it a "yes." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take a day off. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedule's Messenger Board. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? A good meal always starts with good ingredients. Serving food that fulfills you, first. Be nice. Contact info: suerteatx.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. H

A retired semi-pro football player, Ben Seabury has been managing and owning food and beverage operations for over a decade. He's scaled a cupcake concept, served as Executive Chef, GM, Direct of Operations, and Founder. Seabury's current title is President of the 1100 Group. The 1100 Group consist of 4 unique concepts, event management, catering, and a consulting division. On top of this Ben also owns Wheelhouse construction, a commercial construction company specializing in restaurants and commercial kitchens. Show notes… Favorite success quote or mantra: "A ship in the harbor is safe, but that is not what ships are built for." In This episode with Benjamin Seabury, we discuss: How you can get the equivalent of a degree in business, by just going to work for the best. Leveraging technology to get dialed in on labor expenses. The importance of taking the high road when departing a business for new opportunities. What Seabury learned about respect; treat your employees as an equal. Why it is so important to respect your body and health. Some hidden challenges of operation a food truck. Some hidden challenges that come with operating a commissary kitchen. If you're going to do it, make sure you are the best at it. Find partners who are strong where you are weak and sharing equity to attract the right people. Advice on how to scale a restaurant group. Before accepting a lease on a space, make sure the space will support the volume you'd need in order to afford the space. When your head chef shows up on day one drunk... don't let them back for day two. Knowing what you know and sticking to what you know. Why our industry need to experience change. Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Transparence and active leadership. What is your biggest weakness? Overextending himself. What's one question you ask or thing you look for during an interview? Hire from your gut. What's a current challenge? How are you dealing with it? Being able to take risk and not think twice about it. Share one code of conduct or behavior you teach your team. expect trouble and be ready to respond to it. What is one uncommon standard of service you teach your staff? Be uniquely you. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential: Adventures in the Culinary Underbelly Principles: Life and Work What's the one thing you feel restaurateurs don't know well enough or do often enough? They treat their employees like people often enough. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel Systems If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind. If you're going to do something, be the best at it. Spend time with family. Contact info: 1100group.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Seabury for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my

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

This is Justin Elliott's second time on the show. For Justin's full story head over to www.restaurantunstoppable.com/557. Having worked in some of the best bars in Austin, Elliott has consistently produced forward-thinking bar programs that have been recognized by Bon Appetit, Playboy, Texas Monthly, Zagat, Southern Living Magazine, Imbibe, Food Republic, Star Chefs and many more. This past year Elliott joined Southern Glazer's Wine & Spirits where he specializes in helping Bars and Restaurant develop their cocktail menus. Today, Elliot is here to take us through his creative process of designing a cocktail menu. Show notes… Favorite success quote or mantra: "Fight chaos every day!" In today's episode, Justin Elliott shares: Where the creative process starts: The physical space should be a crucial place to begin. How the physical space ties back to the menu. What signifiers are and how you can use them to make your menu pop. Why you should not feel compelled to list every ingredient on you cocktail menu. Your objective, when writing a cocktail menu, being to entice the guest to drink what you've created; not to show off what ingredients went into the drink. The level of detail that goes into an award winning cocktail program. Understanding what your employees like. A couple cocktail trends to be aware of going into the future. Resources mentioned: cocktail menu dev checklist Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info: @jdanelliott Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Justin Elliott for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

After early influences at his Uncle's deli, a stint as a professional drummer and a decade of experience at restaurants like New York City's Gramercy Tavern, Roberta's in Brooklyn, Franklin BBQ and Bufalina in Austin, TX, Chef Tedesco opened L'Oca D'Oro in 2016 with business partner Adam Orman. The duo is going into their 3th year of delivering gracious hospitality. Tedesco and Orman are also making waves with their forward thinking no tipping policy. Show notes… Favorite success quote or mantra: Be gracious. Be kind. Listen. In today's episode with Fiore Tedesco, we discuss: How Tedesco got into the industry. How, with no prior experience, Tedesco landed a stage at Gabrielle Hamilton's Prune. He did it with pure persistence. Why it is so important to have confidence in yourself, especially when taking a chance. How powerful a vision and purpose can be. The mindset you need to be a good employee. Why Tedesco and Orman chose to implement a no tipping policy. The challenges of transitioning to a no tipping policy. Resources mentioned: New York Times Article on Tipping Today's sponsor: Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Trusting his intuition. What is your biggest weakness? Being wildly erratic. What's one question you ask or thing you look for during an interview? Can I trust you to be a good compassionate people around you. What's a current challenge? How are you dealing with it? Trusting that the sun will come up tomorrow. Share one code of conduct or behavior you teach your team. Regardless of your race, gender, or orientation we are all the same. What is one uncommon standard of service you teach your staff? Take care of your team first and you'll be better prepared to take care of the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: the Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Regonizing where you sole lives and being able to connect people to it. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Gather If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Faith in man kind is only progressed by continuing faith in mankind. You can only achieve what you dream. Love the people around you. Contact info: www.locadoroaustin.com [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Fiore Tedesco for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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

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

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

Graduate of the University of Colorado Boulder, entrepreneur, health enthusiast, and engineer who likes to build businesses that make the world a more interesting and sustainable place, Anthony Pigliacampo is the founder and co-CEO of Modern Market. Modern Market opened its doors in 2009 with the mission is to serve delicious, healthy food that moves us forward. Since it's first location almost 10 years ago, Modern Market has scaled to 28 restaurants in 5 states with many more in development. Show notes… Success quote or mantra "Onward and upward." "Treat every day like day one." In today s episode with Anthony Pigliacampo, we discuss: How Anthony broke into the industry. What he learned about the food system and food economics while working as an engineer for MacDonalds. How Anthony wanted to create a restaurant that wasn't only economically healthy, but that also served healthy food. The benefits of treating your small business like a big business from day one. How to raise money for a restaurant with no prior experience in the restaurant industry. "Blocking and tackling" projects and challenges. Having cash reserves in the bank to live off during the early lean days. When tackling challenges, starting with the end in mind and reverse engineering a solution. The benefits of having a partner to divide and conquer the work load. Especially, in the early days when you're developing, and fine tuning your systems while managing and growing relationships with guests and team members. It is a lot to do by yourself. Staying dialed into your numbers, so you can track the impact of your efforts and keep your thumb on progress. The significance of trust in a partnership. How partnerships hinge on agreeing to the same long-term goals. While you must agree on the long-term goals, it is actually healthy to disagree on the day-to-day decisions. Why you need to be fully committed to removing yourself from the day-to-day, if you desire to scale. How prioritizing, blocking, and tackling plays its role on removing yourself from the day-to-day. Creating a culture where your line staff is encouraged to speak up and share when they see something being done wrong or something that could be done better. If you want people to buy in, then do what you say you're going to do. Scaling culture: Using technology to expand your reach and presence; Anthony holds live chats that anyone who works for him can attend. Taking the extra time and effort to hire people with the same values as you. Why capitalism is the solution to effective change. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grit. What is your biggest weakness? Disorganization. What's one question you ask or thing you look for during an interview? Energy. What's a current challenge? How are you dealing with it? Scaling his culture at the same rate he's scaling his business. Share one code of conduct or behavior you teach your team. The power of "yes". What is one uncommon standard of service you teach your staff? Instill the level of service that a full service restaurant would deliver in a casual quick service environment. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Pre-Suasion: Channeling Attention for Change What's the one thing you feel restaurateurs don't know well enough or do often enough? They don't think about the impact their food has on the health of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Sticky Chit printers. Sticky paws Par POS Long-Range Systems If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? People need food that makes them feel good. The people make the restaurant. Success is just as much about serving your team as it is about serving your guests. The industry will

Today we're speaking with Anna Tauzin-Rice. Initially, she served the National Restaurant Association as Manager of Digital Innovation, and later as Head of Innovation & Entrepreneurial Services. Today, she serves the Texas Restaurant Association as Vice President of Marketing and Innovation. The topic of our discussion: Do restaurant associations still carry the same weight they use to? This is the first interview of its kind. The mission is to address the topic head on and to get a different perspective. We can't just listen to rumors and form opinions without educating ourselves.The purpose is NOT to shine poor light on a person, organization, or idea. The purpose is simply to ask the hard questions and have a constructive conversation to fully understand. Show notes… Favorite success quote or mantra: "Sell problem you solve, not the product you make." "That which blocks the path, is the path." Here are the specifics of our conversation: Whats the history of restaurant associations? The 4 purposes restaurant associations exist to serve: legislation, education, products & services, community development. How the biggest impact that restaurant associations is in legislation and lobbying for our industry. Why restaurant associations no longer lead in respect to the education functions. How restaurant associations can help you save money. If there has there been an issue in the past with restaurant associations giving priority to their sponsors and affiliates over their members. Some of the variable that has caused restaurant associations to have a less significant impact. What the future of the restaurant association looks like. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info: www.txrestaurant.org 512 457 4100 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Anna Tauzin-Rice for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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