Restaurant Unstoppable with Eric Cacciatore

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

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME. In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway. Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017. Show notes… Favorite success quote or mantra: "Whenever work gets overwhelming, remember, it's just a restaurant." In this episode with Arlin Smith, we discuss: How Arlin got his start in the restaurant business and what it was that drew him in. When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent. How to hold someone accountable. If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management). If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic. Being mindful of who you partner with. Don't rush in! Go into partnership where the percentage of ownership is not determined by how much capital was initially invest. Letting your core values determine your brand. Knowing the value of your people and making sure they know how much you value them. Other things to consider when selecting your business partners. The benefits of establishing a separate brand for your restaurant group. Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Good listening and responding. What is your biggest weakness? Chicken wings. Patience. What's one question you ask or thing you look for during an interview? Give me an example of a time you really took care of someone in the dining room. Look for passion in the story. The details of it. What's a current challenge? How are you dealing with it? Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car. To overcome this challenge, Smith is delegating more. Share one code of conduct or behavior you teach your team. Delegation. What is one uncommon standard of service you teach your staff? Being generous. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast POS What's the one thing you feel restaurateurs don't know well enough or do often enough? Put their staff first. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Play good music on vinyl Be generous. Be kind. Contact info: BigTreeHospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the s

Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee. Show notes… Favorite success quote or mantra: "Be authentic and consistent. Also, surround yourself with people who make you better." In this episode with Harlan Scott, we discuss: How Harlan got his start in hospitality and ultimately fell in love with it. Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs. When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity. Using your pay check to invest in assets so you're not entirely dependent on your job. Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community. Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued. How to be your own cheerleader without sounding egotistical. Creating culture with your presence. The way you work will set the pace and standard for everyone else. Don't build a business unless you have equity in it. How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team. The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals. Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners. better edict for counter service. Resources mentioned: 477: The benefits of open-book management with Mason Ayer The Great Game of Business: The Only Sensible Way to Run a Company The Four Agreements Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Authenticity What is your biggest weakness? Insecurity of how others perceive him What's one question you ask or thing you look for during an interview? Look for people who have ambition and dreams that go beyond collecting a paycheck from you. What's a current challenge? How are you dealing with it? Staying Relevant. Connect with each individual guest so relationship is what brings them back. Share one code of conduct or behavior you teach your team. Be transparent and authentic. What is one uncommon standard of service you teach your staff? Be real. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rocket Fuel: The One Essential Combination That will get You More of What You Want from Your Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Amazon Prime. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not building enough systems and structure into your business. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be authentic and genuine to a fault. Love unconditionally. Contact info: Industrytx.com HarlanScottHospitality.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment se

Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen Show notes… Favorite success quote or mantra: "Work Smarter; not harder." In this episode with Pete Sueltenfuss, we discuss: The benefits of keeping your head down and mouth shut early in your career. Just be a sponge. What will/can happen when you're not ready to run a kitchen, but you do anyway. Sueltenfuss admiration for Chef Jamie Bissonnette leadership style. Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH. How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster. When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place. How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional. Why it is so important to share your knowledge with your people. Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians." Why everyone on your team needs to have the same shared vision. Things to include in your partnership agreements. The power of transformative relationships in business. How growth comes from retaining guest not driving new guest in. The challenges of going from 1 to 2 locations. Extending your your trust. Letting your people make mistakes and learn how to create their mistakes. Living your life of a list. Resources Mentioned Steve DiFillippo of Davio's Chef Jamie Bissonnette of Toro Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? personability What is your biggest weakness? Confidence What's one question you ask or thing you look for during an interview? Confidence What's a current challenge? How are you dealing with it? Becoming more confident. Share one code of conduct or behavior you teach your team. Hospitality. What is one uncommon standard of service you teach your staff? Hospitality. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Apprentice: My Life in the Kitchen If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Patience What's the one thing you feel restaurateurs don't know well enough or do often enough? Say, "Thank you." If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat your Community well. Be a good friend. Don't be too hard on yourself. Contact info: [email protected] Othersidedeli.com @Othersidedeli Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Pete Sueltenfuss for joining me for another awes

Hailing from Pennsylvania, Mark Marchionni has been in the restaurant business for 30 years — in Philadelphia, Vermont and Florida. About five years ago, Mark and his wife Stacey decided to make the move back to New England and settled on Rochester, NH. In 2014 Revolution Taproom and Grill was Born and in 2015 they were Name New Hampshire Magazines, "Best new Restaurant" Show notes… Favorite success quote or mantra: "Beer is proof the god loves us and wants us to be happy." Ben Franklin In todays episode with Mark Marchionni, we discuss: How you can learn just as much from the bad bosses as you can from the good. How the guest may not always be right, but you have to treat them like they're right. The importance of having your concept nailed, even down to the smallest features and details. Being mindful when placing change orders during your restaurant's build out. The cost can quickly add up. Getting things in writing, especially when you're speaking to the city. Going into every new restaurant opening with your eyes open and whatever you think its going to cost add $50,000-$100,000 more. Demographics and other things to consider when selecting a site. Being the change you want to see. Having a complete vision of what you want your restaurant to look like. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. What is your biggest weakness? Understanding that common sense isn't all that common. What's one question you ask or thing you look for during an interview? Personality. What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. Sell. Be knowledgable about the menu What is one uncommon standard of service you teach your staff? never underestimate what people don't know What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Art of War. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Google.com What's the one thing you feel restaurateurs don't know well enough or do often enough? Get to know the restaurant business before opening their own restaurant. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? RSI If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Leaving the people of tomorrow with wisdom. Try Don't regret not trying. Contact info: www.revolutiontaproomandgrill.com 603 244 3022 Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Mark Marchionni for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon. Show notes… Favorite Success Quote or Mantra. Michael "You need humility to see the word as it is, but audacity to imagine how it could be." Rob "Be a day one company, every day." -Amazon In this episode with Michael Oxton and Rob Burns, we discuss: What Michael, Mike, and Rob were doing, before owning Night Shift Brewing. How Rob starting brewing beer as a way to feed his hunger to create. Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life." Finding partners that bring unique strengths to the table. Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research. Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles. Having a solid logo being key when developing your brand. Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created. Tying your story into your brand. The impact of being a quality driven brand. Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive. Going to masters and mentors when you need help. Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture. The role transparency plays in a partnership. Resources mention Predictive index Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Rob- positivity. Michael-optimism. What is your biggest weakness? Rob- Giving positive feedback Michael- following in love with an idea and getting tunnel vision. What's one question you ask or thing you look for during an interview? Rob- Look for passion. Michael- Look for humility. What's a current challenge? How are you dealing with it? Rob- Growing the business in a responsible way. Michael- Asking, "What's 2019 looks like?" Share one code of conduct or behavior you teach your team. Rob- Trust. Michael- Delivering a clear message. What is one uncommon standard of service you teach your staff? Be approachable and accessible by educating your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Together is Better: A Little Book of Inspiration Originals- How Non-Conformists Move the World. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Armadillo Insight What's the one thing you feel restaurateurs don't know well enough or do often enough? Rob-identifying weakness and hiring where you're strong. Michael- focus on customer problems. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Rob Challenge the status quo. Follow your passions. Love what you do. Michael Cultivate a lifestyle that keeps you smiling and laughing. Stay focused. assume you're wrong more o

Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina's Starlite Lounge, the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore. To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356 Show notes… Favorite Success Quote or Mantra. "Just keep swimming. "Breathe, motha' fucka'. Breathe." In this episode with Chef Suzi Maitland, we discuss: Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath. Why you need to constantly be learning and asking "why". As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves. Why you no longer NEED to have a burger on your menu. How to mentally prepare for a difficult ticket in the BOH. How to let people know you care. How good communication is about listening and being open to other peoples ideas. When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus. Asking for help when you need it. Treating it like you own it. Being aware that the actions you take are equal to the standards your set. How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing. Resources mentioned My interview with Suzi's business partners Josh Childs and Beau Sturm: http://restaurantunstoppable.com/356 Basecamp Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Suzi asks, "What is your biggest weakness." What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. Be honest. What is one uncommon standard of service you teach your staff? Get to know your people. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business The Four Agreements. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be? Certistar What's the one thing you feel restaurateurs don't know well enough or do often enough? Not enough restaurant owners in their restaurants. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Find where you fit in the most. Be there. Don't stay where you're not happy. Cornbread Recipe. Contact Info [email protected] Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Suzi Maitland for joining me for another awesome episode. Until next time! Restaurant

Hailing from Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucius.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting. This is Martha's 2nd time on the show. To listen to Martha's first interview, head to www.Restaurantunstoppable.com/497. Today, Martha is here to discuss why you need to be mindful of your tone and how tone helps create repeat customers. Show notes… Favorite Success Quote or Mantra "Enjoy the food your serving. Be happy about it and spread the joy on the plate." In this episode with Martha Lucius, we discuss: Staying in your lane, do the things that make you happy, and partner with the people who are strong with where you're week. Focusing on being the best at what you do so you can attract onto yourself the best. Why getting specific with your vision, core values, and mission is so important when your have partners Being mindful of the tone you're putting out What tone is. The 3 channels to be delivering your tone. Brand Imaging. Social media. Connecting with businesses through Linkedin In house. Stripping formalities. Resources Mentioned Martha's first interview with Restaurant Unstoppable: 497: Slowing Down to Speed Up with Martha Lucius Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact Info Marthalucius.com [email protected] Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Martha Lucius for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Originally from Eastern Texas, Patrick Patterson landed on the steps of the Food Fight Restaurant Group in Madison, WI where he quickly rose from part-time bartender to first time GM & owner. In 2015, Patterson and his family relocated to the NH Seacoast where Patterson took the title of GM at Block Six, a restaurant at 3S Artspace. That is where the story ended when we last spoke with Patterson. Head over to RestaurantUnstoppable.com/322 to pick up where we left off. Today Patterson serves at the GM of Cornerstone Artisanal Pizza and Craft Beer, located in Portsmouth NH. Show notes… Favorite Success Quote or Mantra. "Be Kind." In this episode with Patrick Patterson, we discuss: The challenges of operating a "for profit restaurant" under a "non-profit umbrella." How not having cashflow makes rebranding difficult. Having menu items that meet guest needs. Why Patrick had to "fire himself" from Block Six. The long term impact of being selfless. Building a team of good being who believe in "being kind." Why the industry seems to be so transitional. Resources Mentioned A list of Ari Weinzweig's Books Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact Info Cornerstone Brewery and Craft beer [email protected] Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Patrick Patterson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

For more than 20 years Dan Sachs has helped businesses use hospitality practices to strengthen employee morale, customer retention, and profit. Today, Sachs serves as president of Meerkat Restaurant Advisory and as professor of entrepreneurship, hospitality management, and service leadership at DePaul University. We're here to discuss his newly released book, The Million Dollar Greeting: Todays Best Practices for Profit, Customer Retention, and a Happy Work Place. Show notes… Favorite Success Quote or Mantra. "The key to successful hospitality is all empathy." In this episode with Dan Sachs, we discuss: How the command and control ways of the past no longer work; today you need to help you employees understand why. What Sachs learned from mentors, Danny Meyer and Drew Nieporent. How over standardization is ultimately a detriment to the industry. Staying consistent to your vision. The 3 Sections of Dan's new book, The Million Dollar Greeting: Today's best Practices forProfit, Customer Rentention, and Happy Workplace.. Scaling slowly and purposefully. The Evangelist-practice what they preach. Structure around their values. Practice what your preach. The Transformer- The evolved with the times. The Pragmatist. -Combination of the Evangelist and Transformer. Focused on customer service. Get Dan's new book here: Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact Info Dan Sach's Linkedin Profile TheMillionDollarGreeting.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Dan Sachs for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Raised in the Washington D.C. area, Shandee Chernow attended Vanderbilt Uinverstity and graduated Magna Cum Laude. Later in life, as a sales woman, Shandee developed food allergies, which made taking clients out for dinner burdensome. She thought to herself, "There has got to be a solution!" Not long after, CertiStar was created. CertiStar's mission is to protect and improve the safety and dining experience of patrons vulnerable to food allergens. Today we are here to discuss real challenges and best practices when it comes to accommodating individuals with food Allergies Show notes… Favorite Success Quote or Mantra. "Don't worry about being successful, but work towards being significant and the success with naturally follow." In this episode with Shandee Chernow from Certistar, we discuss: The real challenges that exist around food allergies. How if we're proactive, we can prevent the industry from becoming over regulated. The potential that you could be held liable if someone becomes ill from food allergies in your restaurant. How if you become known for catering to individuals with special dietary needs it can really help your bottom line. There is a niche to be filled here. The 5 ways to better serve those with food allergies. Encourage Conversation making people feel welcome getting the data. Don't ask how severe the allergy is. Knowing the Basics. Breads, chips, salsa... the staples in your restaurant. Having a minimum of one staff member on the floor at all times who is very knowledgeable on all ingredients on the menu. Keeping a list of menu items and ingredients accessible at all times. Make sure everyone knows where it is! Going Purple! Use the color code system Get your Purple Cutting Board Here! Rule of thumb: treat food allergy surfaces like raw chicken surfaces. All surfaces need to be washed when being used to serve someone with food allergies. Allergy friendly salads. Arranging items in salad units in a way the prevents 8 common food allergens (eggs, peanuts, milk, fish, nuts, soybean, shelfish, and wheat) to not cross contaminated other containers. Separating Fryers and grills. If you have dedicated grills and fryers for food allergens you're opening your restaurant up to more business. What to do when someone has a server food allergen reaction in your restaurant. What the future of managing food allergies in your restaurant looks like using certistar. Why if you are super accommodating to those who have food allergies and aversion, you should be marketing it. Resources mentioned Certistar Be sure to use promotional code "UNSTOPPABLE" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission! Allergy Eats Also check out my episode with the founder! Warning this is some OG content... Purple Cutting Board Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Contact Info Certistar.com Be sure to use promotional code "unstoppable" Shandee has agreed to kick back 10% of proceeds to the Restaurant Unstoppable mission! Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Shandee Chernow for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change. Show notes… Favorite Success Quote or Mantra. "Feel free to get in over your head." "With great power comes great responsibility." In this episode with Anthony Myint, we discuss: The power of social media to snowball an interesting story or movement. How you can use pop-ups to grow you brand. Putting yourself in the position to learn by doing. Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups. keeping your tribe informed by blogging or sharing what you're up to on social media. Donating to charity to build community. Going against the grain and not being afraid to stand out. The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts. The impact restaurant can make on climate change by going carbon neutral. Having the "if not use then who else" mentality. What a "zero carbon footprint" restaurant is. Here is a great video that dives much deeper into some of the topics covered today. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? openmindness. Altruistic approach to life. What is your biggest weakness? Overcommitting. What's one question you ask or thing you look for during an interview? Myint looks for a sense of humor. What's a current challenge? How are you dealing with it? Making ends meet. Share one code of conduct or behavior you teach your team. Follow the golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming. Share an online resource or tool. Carbon Footprint Calculator Story in the LA Times last week on Zero Foodprint http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Restaurants can be a part of the renewable food system. We can have a delicious revolution Changing the system starts with you as an individual. Contact Info [email protected] Zero Food Print Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Anthony Myint for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from British Columbia, but growing up in Oregon and Seattle, Luke Dirks is a graduate of Seattle Pacific University. Shortly after completing his degree in English and literature, Dirks began his career in hospitality. In 2007 Dirks joined Stumptown Coffee Roasters as a General Manager and grew into the role of Regional Wholesale Director. Dirk's passion for running restaurants eventually caught back up with him in 2011, when he joined Happy Cooking Hospitality. In summer of 2015 Dirks moved back to Portland, OR for good to joined forces with Joshua McFadden to form Submarine Hospitality, which acquired ownership of Ava Gene's restaurant just before opening Tusk. The accolades continue to roll in. Show notes… Favorite Success Quote or Mantra. "No unimportant people." In this episode with Luke Dirks, we discuss: What is meant by having a "no unimportant people" mentality. Why being a bus boy/girl is a great way to get started in this industry. You get to see everything from the top and bring it all together. Identifying whether you want to be a flash in the pan type restaurant or a long term restaurant and how the effect the way your make decisions. Taking a pay cut to be a part of something greater and to learn skills that will ultimately lead to more opportunities. How much of Stumptown Coffee Roaster's success was due to their ability to share the story and to develop a brand that resonated with guests. How doing the complete opposite of what everyone else is doing can be beneficial. When being involved with a 50/50 business partner the importance of having the same vision and goals. Stripping away unnecessary formalities; people respond better to authentic communication. How you're going to see more partnership in the industry going forward. Tips on better time management. Being thoughtful about location and foot traffic. The challenges of opening a big restaurant VS scalling into a big restaurant Considering if a physical space allows for elasticity in labor management. Finding a partner that is strong where you're weak. Starting a restaurant with an over aching brand. How to develop regulars. Developing yourself before developing your restaurant. Being ok with being the guy behind the scenes. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being someone who has a great sense of empathy. What is your biggest weakness? Getting excited or distracted too easily What's one question you ask or thing you look for during an interview? Find interesting people to work for you. What's a current challenge? How are you dealing with it? Navigating the issues with labor. Share one code of conduct or behavior you teach your team. Teach your managers that they hold both the highest and lowest position in the restaurant. They might be the boss, but they occasionally got to get dirty to earn the respect from their team. What is one uncommon standard of service you teach your staff? Locally sourced aggressively seasonal. Share an online resource or tool. How I Built This. RFA Taps. Slow Burn What's one piece of technology you've adopted in your restaurant and how has it influence operations? Resy Tock Plate IQ If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? No unimportant people. Sticking to a local supply chain. Have fun. Contact Info [email protected] AvaGene's Tusk Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Luke Dirks for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value t

Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new. If you're interested in Andrew's courses CLICK HERE Show notes… Favorite Success Quote or Mantra. "You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting." In this episode with Andrew O'Brien, we discuss: O'Brien's back story and what makes him an authority on the topic of PR. Not letting the world act on you, but taking control of life and acting on the world. Owning your own issues. How publicity starts locally by getting involved with your community. Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience? Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic [email protected]. Instead go to the websites team page and get the email from someone specific. The right and wrong way to deliver a pitch. How public relations is about developing real and meaningful RELATIONSHIPS. How to get a return on investment with your public relation efforts. Becoming a subject matter authority. How being real and vulnerable is the best approach to public relationships. Resources mentioned: CLICK HERE FOR ACCESS TO ANDREW'S LEVERAGED INFLUENCE TRAINING OR HERE https://ericcacciatore.krtra.com/t/w6K2yqWCNLZa Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Contact Info LeveragedInfluence.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Andrew O'Brien for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife. Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France. In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place. Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest. Today, Chef Paley, is a respected cookbook author and Owner of 4 restaurants: Paley's Place, Imperial, Headwaters, and The Crown. Show notes… Favorite Success Quote or Mantra. "Enjoy the moment." In this episode with Vitaly Paley, we discuss: Why you need to enjoy the day to day. The impact of working with a passionate team. How behind every great restaurant is a great person. seek out and learn from those great people. How the REAL learning process starts after you graduate culinary school. What Paley learned about business while working for Danny Meyer. The benefits of working with your spouse. The power of journaling and documenting life lessons. Relocating to a market where you have a better shot a being the best. If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth. Staying lean, especially in the early days. Being careful not to do too much too fast. Staying focused on doing a few things really well instead of everything thing really well. Not treating all your team members like "employees" but instead being a transformative mentor. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being in the right place at the right time. What is your biggest weakness? Never sure. Lack of ego. What's one question you ask or thing you look for during an interview? Discover whether or not they like people Lack of ego. What's a current challenge? How are you dealing with it? Young people not willing to put in the time to learn. Slowing the process down. Share one code of conduct or behavior you teach your team. Stay positive. Ask, "How can I do this?" What is one uncommon standard of service you teach your staff? Never be familiar, but always exp ress you're friendly. Being as knowledgeable about the food and the restaurant. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transformating Power of Hospitality in Business . Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef Share an online resource or tool. google. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google docs. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what makes you happy. Do what makes you happy. Follow your bliss. Contact Info @Vit0Bike /VitalyPaley Paley's Place, Imperial, Headwaters, and The Crown. Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Vitaly Paley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask. Show notes… Favorite Success Quote or Mantra. "Don't suck." In this episode with Greg Denton, we discuss: How Denton's desire to make his dad proud is what got him started in the restaurant industry. What it was like being interviewed by and working for Thomas Keller at the French Laundry. How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience. How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership. Finding a balance between sternness and easy going. That a true chef doesn't value awards; they value their business and their craft. The complexities of dating those you work with. The importance of understanding your demographic. How it is not enough to be in the community; you need to be interwoven throughout the community. How your best publicist is yourself. Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away. Finding partners that allow you to focus on what you do best. How trying to do too much and not having a clear identity is a recipe for disaster. Sponsors Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu le your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistently asking people to give it their best. What is your biggest weakness? Still gets jealous of other peoples success. What's one question you ask or thing you look for during an interview? He looks for people with empathy and who are willing to defend the guest. Share one code of conduct or behavior you teach your team. Start the day aggressively so the rest of the day goes smoothly. What is one uncommon standard of service you teach your staff? He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Charlie Trotter's Seafood. Share an online resource or tool. The Joe Rogan Experience. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Opentable If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid of hard work. Be as fair as possible. Be patient Love life and work. Contact Info @oxpdx /oxrestaurant [email protected] oxpdx.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Greg Denton for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland's Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions. Show notes… Favorite Success Quote or Mantra. "Those who believe they can or can't are right." In this episode with Michelle Cairo, we discuss: What Cairo learned from her farther and how her father influenced who she is today. What Cairo learned about herself after working in bigger, corporate operations. Why it is so important to understand numbers in your business. Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process. Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen. How Cairo took a six figure pay cut to make Olympia Provisions work. Taking the Plan, Execute, Measure, Correct approach to becoming profitable. How Cairo dealt with extreme success. Using the numbers to project growth and take risks. The pros and cons to operating with partners. Having balance between being "the maker" and being a business. Getting creative to form new channels of revenue. If you can dream it you can do it. How you learn more when you're open to learning. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Optimism. Positivity. What is your biggest weakness? Being a know it all. What's one question you ask or thing you look for during an interview? Ask questions to get after whether or not who's being interviewed is an authentic person. What's a current challenge? How are you dealing with it? Cash flow. They're combating this challenge by leveraging the profit first mentality. Share one code of conduct or behavior you teach your team. Own your own shit. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Untethered Soul: The Journey Beyond Yourself Profit First:Transform Your Business From Cash-Eating Monter to a Money-Making Machine. Scaling Up: How a Few Companies Make It and Why the Rest Don't Share an online resource or tool. Yoga with Adriene Down Dog What's one piece of technology you've adopted in your restaurant and how has it influenced operations? Google Sheets Use these Promotion codes to save 20% on your first year! (CODES EXPIRE 12/18) G Suite Basic: HC9EPFCAMMY3JH6 G Suite Business: HCJRAMTW6H7EA99 If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? look at every problem as an opportunity. Be nice to yourself. Enjoy every moment. Contact Info [email protected] @itscairotime Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michelle Cairo for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon. Show notes… Favorite Success Quote or Mantra. "Never waste a crisis." In this episode with Nate Tilden, we discuss: How to make the most of a bad situation. Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business. Paying attention to what the universe tells you. Doing what interests you until you've found your passion. How if you can dream it you can do it. Taking jobs for who you're going to work with and what you're going to learn. How you can use lighting to influence your guest. The power of a positive attitude. How to raise a half million in 90 days. The rules of the bar. Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner. If going into business with partners, making sure they have the same vision. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? His ability to deal with crazy shit while staying positive. What is your biggest weakness? Spreading himself too thin. What's one question you ask or thing you look for during an interview? Ask where people want to be later in life. What's a current challenge? How are you dealing with it? Underperforming restaurants. Share one code of conduct or behavior you teach your team. Be nice to each other. What is one uncommon standard of service you teach your staff? Do the job you hate the most better than everyone else and you'll never have to do it again. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business Cryptonomicon Share an online resource or tool. Instagram. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Tock. Resy. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Opportunity is just around the corner. Do what you think you love. Practice positive thinking. Contact Info [email protected] Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nate Tilden for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea. Show notes… Favorite Success Quote or Mantra Start where you are. Work with what you got. Do the best you can do. In this episode with Tony Tellin, we discuss: How most masters consider themselves students before masters, because they never stop learning. How Tellin got into tea. Why we should make "having fun" a core value. Creating an "we" environment instead of a "us and them" environment. How curiosity and proactivity has served Tellin's in life. A little back ground info on Steve Smith. The role authenticity and being yourself has in branding. Focusing on being the best version of yourself instead of focusing on being like others. As a mentor, letting your people fail in order to learn. If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard. Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU50 wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stay moving. What is your biggest weakness? Easy distracted. What's one question you ask or thing you look for during an interview? Make the interview personal. Go with your heart instead of your brain. What's a current challenge? How are you dealing with it? Teaching. Share one code of conduct or behavior you teach your team. Just get started, "throw a dart". What is one uncommon standard of service you teach your staff? Making something foreign approachable. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Many lives, Many Men, Many Masters Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Revel Fuso tea packing machine If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Slow down a bit. Have fun. Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun. Contact Info SmithTea.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Tony Tellin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat. Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. Today Eli is the founder Olympia Provisions, Oregon's first USDA-approved salumeria, and six additional restaurants. Show notes… Favorite Success Quote or Mantra. "Whether you think you can or can't, you're right." "Fatigue will make cowards of anybody." In this episode with Elias Cairo, we discuss: What Elias learned about hustle while studying his father. Why dropping out of high school was the right move for Elias. How Elias got the opportunity to apprentice in Sweden. The importance of following your gut. Taking initiative to learn more. Recognizing and capitalizing on opportunities in a market. Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success. Being mindful of your energy and how you treat people. Never sacrificing on quality. Sharing the bounty with your team when times are good. Creating and living core values. The impact of open book management. How to open a meat processing plant. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Lead by example. Doing what he says he's going to do. What is your biggest weakness? Chasing shinny pennies. What's one question you ask or thing you look for during an interview? Ask, "Where do you see yourself in 5 years?" What's a current challenge? How are you dealing with it? Finding new talent. Share one code of conduct or behavior you teach your team. If you ever lose your temper you're not doing it right. What is one uncommon standard of service you teach your staff? Keeping your staff knowledgable and educated on the product. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The machine that changed the world Setting The Table Why We Work Share an online resource or tool. 15five If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Create a moment of pause in your world. Be grateful for everything you have and do. Nothing should be given to you, it has to be earned Contact Info [email protected] @olympiaprovisions @EliasCairo Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Elias Cairo for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Born in Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn't looked back. By 2008 He was named one of Food & Wine's Best New Chefs in America and has been nominated for more James Beard Awards than he cares to remember. 15 years after opening his first Restaurant they have grown the restaurant group into 16 locations and they're still growing. Show notes… Favorite Success Quote or Mantra. Work hard. Be honest. Keep it simple. In this episode with Ethan Stowell, we discuss: How being instilled with work ethic and discipline influenced Stowell at a young age. Why earlier in your career you should be less focused about what you are making and more intentional on where you're working. How success in life and the kitchen is all about being organization. How a kitchen should be run. How time has only made being honest easier. What mistakes Stowell made in his earlier career. How less fancy more casual dinning concepts can be more profitable that find dining. How to get to 70% Profit. How to get guest into a regular cycle of coming in. The impact of getting involved with your community. How the recession made Stowell Restaurant Group stronger, because it made them pay closer attention to the numbers. Stowell idea of the current and future state of the industry. Why you should think twice about jumping around hen you're early in your career. Give your employer at least a year before jumping to the next learning experience. How you shouldn't expect the work force to adapt to you, instead you need to adapt to them. Resources mentioned 153: Angela Stowell |Its Important For Us To Give Back Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he's made a name for himself opening 13 full-service restaurants, an event space, a cooking school, cater company, and product line all under the Tom Douglas. Tom is also known for being a wine collector, author, and radio show host . This 2012 James Beard Outstanding Restaurateur can be found at any of his restaurants on a given day putting in the work along with 1000 of his co-workers to create a successful restaurant group Show notes… Favorite Success Quote or Mantra. "Deliciousness served with graciousness." In this episode with Tom Douglas, we discuss: What graciousness looks like according to Douglas. The value in enjoying the craftsmanship in food. How the work ethic you bring can change others. How there is a trend in Seattle of undervaluing food. Why Tom recommends no one open a business until their 30's. Never taking family's money who can't afford it. What Tom did wrong in his first business: not leaving any operating capital. Opening restaurants near one another so you can continue to have a presence at each while scaling. As you become more successful, never losing sight of how important your early partners and investors were to your success. Don't get greedy when the time comes to pay them back. Structuring your partnerships with buy out plans in the beginning and clearly defined roles. Being ready for and forecasting all possible expenses, especially if you agreed to a triple net agreement. Once in the position, only open additional restaurants when you have your own cash to invest. How scaling has much to do with recognizing roles, knowing who best for each role, and who wants the role. How being the best often stems from recognizing that you're not the best. While loyalty is a important, not letting it overrule decisions when it comes to finding the best person for a job. Certain challenges that come along with Seattle City Council regulating policies. Your responsibility to take care of your community as a business owner. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Effort. What is your biggest weakness? Age What's one question you ask or thing you look for during an interview? Look for people who want to "take care of the village." What's a current challenge? How are you dealing with it? Labor. Douglas is dealing with this challenge by being willing to train and take on staff with little to no skill. Share one code of conduct or behavior you teach your team. Respect your team. What is one uncommon standard of service you teach your staff? Serve and take care of your team and they'll serve your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Read cook books to get inspired to be the best cook you can be. Share an online resource or tool. Big Tray What's one piece of technology you've adopted in your restaurant and how has it influence operations? Digital Signage. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have friends and treating them with grace. Respect. Community. Contact Info HotStoveSociety.com Tomdouglas.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Tom Douglas for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With 23 years experience Oliver Stormshak has worked in all aspects of the industry including barista, manager, roaster, production, and green coffee buyer. He is passionate about improving lives around the world through quality coffee, equatable trading, and global transparency. In 2010, with Sam Schroeder Oliver purchased Olympia Coffee Roasting. Together they've grown the brand to 5 locations through Seattle. Show notes… Favorite Success Quote or Mantra. "Focus on doing good in the world. Business should exist to do good in the world." In this episode with Oliver Stormshak, we discuss: What it was about being a barista that sucked Oliver in. What Oliver learned about creating systems while working Starbucks. Leading with too much passion and not enough compassion. Demystifying complicated and intimidating things to make it more approachable. What discipline looks. If you hire someone to do a job and to make a change in your business, let them do the job. Constant improvement in what you do. Knowing that you can't change an organizations passion, values, and vision. You're better off trying to find an organization that has passions, values, and visions that align with your own. Why Oliver chose to buy Olympia Coffee roasting VS compete with it. Making it a core value to only do business with those who have the same core values. Creating the infrastructure before growing so you have something to grow into. Only hiring people who share your values. Taking the focus off of yourself and putting it on everyone else your business touches. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination. What is your biggest weakness? Fear of failure. What's one question you ask or thing you look for during an interview? Determination. What's a current challenge? How are you dealing with it? Staffing. They're combating this challenge by always looking for ways to improve them benefits package Share one code of conduct or behavior you teach your team. Empathy. What is one uncommon standard of service you teach your staff? Connect on a personal level 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 Espresso Coffee: Professional Techniques Share an online resource or tool. Sprudge. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Instagram. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Lead with your heart Be remembered as a great employee Be remembered for great quality. Contact Info @olympiacoffee 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 Oliver Stormshak 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!

Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia from 2009 to 2011. He served senior consulting positions at IBM, The Asia Group, and Healy Consultants in Singapore. In 2014, tired of corporate careers that left them stuck behind desks eating fattening fast-food, Ryan and Leena Rommann decided to change things up. They quit their jobs, packed their bags, and journeyed from Singapore to Olympia, WA. In 2015 Miso was born to bring a love of life, food, and family to each bite of their guest took. Show notes… Favorite Success Quote or Mantra. "Smile." In this episode with Ryan and Leena Rommann, we discuss: When it comes to customer service, avoid negative experiences at all cost. One negative experience can ruin the entire experience. Why "running capital" is so important when opening a restaurant and how to calculate it. Starting small to keep overhead expenses low. How only serving fresh food helps cut down on the amount of storage space you need. Advice on developing your customer profile and adopting your menu to fit that profile. When trying to get media, make the journalist's job as easy as possible. The social media strategy Ryan and Leena used to promote their business. Establishing clear lanes for yourself and your partners and staying in them. What good service looks like. The qualities that make for best employees. Treating your employees like partners. The power in keeping your operation simple. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Ryan & Leean: Passion for Health and fitness. What is your biggest weakness? Ryan: Getting too personal about the business. Leena: Letting the business spill into personal life. What's one question you ask or thing you look for during an interview? Ryan: "Why here? Why Miso?" What's a current challenge? How are you dealing with it? Growing the new customer base. Share one code of conduct or behavior you teach your team. Treat your guest the same way you'd treat your mom or grandmother. What is one uncommon standard of service you teach your staff? Always greet and acknowledge. Check on the table. Invite them back on their way out the door. 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 Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time. Onward: How Starbucks Fought for Its Life Without Losing It's Soul Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot. Share an online resource or tool. Social Media If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat others the way you want to be treated. Smile. Do what you want to do. Contact Info www.misofitfastfresh.com @misofitfastfresh 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 and Leena Rommann 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 Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking at a young. After Apprenticing throughout France, Rautureau landed in Chicago at the ripe age of 20. After some time in LA, he found himself in Seattle where he became the chef/owner of Rover's Restaurant in 1987. By 1998 Rautureau won Best Chef Pacific Northwest from the James beard Foundation. Today Rautureau is the Chef Owner of Loulay and Luc, located in Seattle, WA. Show notes… Favorite Success Quote or Mantra. "It starts with fresh, local, seasonal ingredients. The rest of it is hoping not to screw it up." In this episode with Chef Thierry Rautureau, we discuss: The challenges Rautureau faced as a young apprentice moving from the country to the big city with a mentor who wouldn't teach him anything. How every working experience is an opportunity to learn; even if the only lessons are what not to do. The power of knowing you can do anything you put your mind to. Finding partners who excel in parts of the business you don't excel at. How there is no end to your craft. The learning never stops. The importance of learning the basics before trying to get creative. When taking over a restaurant, why you should consider changing the restaurant's name. When the chef leaves, so do his guests. New chef, new brand. Distilling a clear message for your customers that explains who your and your restaurant are, and what it is that you do. Hiring people with the same spirit and passions as you. Never say no to any opportunity with the media. As you start growing your team members to the point were you can remove yourself from the day to day, use that free time to get involved with your community and media. Making sure you keep your business fresh with renovations and updates. How to raise $450,000 with nothing but an email list, your name, and an idea. If you are opening a restaurant, take time to sit with restaurant owners in your community to learn as much as possible about running a restaurant. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Never give up. What is your biggest weakness? Being all over the place. What's one question you ask or thing you look for during an interview? Look for spirit; the shine in their eye. What's a current challenge? How are you dealing with it? Finding staff. Share one code of conduct or behavior you teach your team. Be on time. Be ready to work when it is time to work. What is one uncommon standard of service you teach your staff? As a chef, go to the table when something goes wrong. Mistakes happen. Be real. Apologize. 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 Updated Edition :Adventures in the Culinary Underbelly Share an online resource or tool. New York Times. What's one piece of technology you've adopted in your restaurant and how has it influence operations? dinerware 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? Say hi to those in the streets. Don't let anyone go hungry. The kids are our future. Be grateful for what you have and who you are. Contact Info TheChefinthehat.com TheChefinTheHatfre 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 Thierry Rautureau 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

Hailing form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South Seattle Community College's Culinary Arts program, and has never looked back. After working in Seattle and Los Angeles Kitchens, Martinson returned to Olympia Washington to Raise her family and begin her culinary instructor career. Martinson instructed until 2012, at which point she fulfilled her dream of owning her own pastry shop. In 2016 the Martinson's opened their second location. Show notes… Favorite Success Quote or Mantra. "If I wouldn't sell it, we're not going to buy it." In today's episode with Phoebe Martinson, we discuss: Not half-assing your work and doing it right the first time. Maximizing available space for guests, not employees. Creating a culture where, "thats not my job doesn't" never gets spoken. Why it is important to cross-train. Learn ingsomething from every job you have, but you'll learn more if you're open to it. Advice on working with contractors. What to do when your guest is not always right. What Phoebe did differently than the two restaurants that failed prior to her taking over the space. Showing an sharing your excitement to live out your dream. How saying hello and goodbye to your guest doesn't matter if it is not done in a sincere way. How to transfer sincerity to your employees. The process for creating processes and systems in your business. How "yes" is always the answer, unless yes means getting out of your lane, because being a specialist is far more impactful than being everything to everyone. Opening locations 2, 3, and 4 near by so you don't have to compete with others. The challenges of bringing on a business partner who is also your own child. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Mind over matter. What is your biggest weakness? Sugar. What's one question you ask or thing you look for during an interview? Just chat with people like you would anyone else. Get to know them. What's a current challenge? How are you dealing with it? Balance. Delegating more. Share one code of conduct or behavior you teach your team. Move with urgency. What is one uncommon standard of service you teach your staff? Be sincere. 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 Revisted: Why Most Small Businesses Don't Work and What to Do About It. Share an online resource or tool. Talech What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love. Surround yourself with good, healthy people. Have some fun. Contact Info [email protected] @phoebespastrycafe /phoebespastrycafe 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 Phoebe Martinson 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 Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restaurants and hotels, Van Lierop decided to settle down and open an old fashioned drive through concept. The consistency in quality and freshness that results from this business model has propelled Van's Burger to the top of the Washington Burger Scene, despite being known as the burger place that is never open Show notes… Favorite Success Quote or Mantra. "Tomorrows happiness starts today." In this episode with Erica Van Leirop, we discuss: How Erica's first "restaurant boss" treated her like family, how that made her felt, and how she is different today because of it. Establishing a culture of service. Not letting others be in charge of your destiny. In a drive-up business model, positioning the intercom a set car length away so when the food finishes the car is just rolling up. Responding and pivoting to market demand and needs. Tracking guest request to know how to pivot and adapt to the market. How Erica makes the most of her highway reader sign. The power of doing few things really well. Using good communication to focus on the guest you already and growing that loyalty. Being active in your community. Advice on how to respond to guest reviews. Using daily events and occurrences as social media opportunities to bring the public in on the behind the scenes of your business. Why it is so importance to learn your guest's names. Being mindful of the words you use i.e. instead of saying, "You're welcome." say, "Thank you." Today's Sponsor Soundtrackyourbrand.com Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. BarRestaurantSuccess.com Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. What is your biggest weakness? tendency to procrastinate the big stuff. What's one question you ask or thing you look for during an interview? Is this typically what you look like? What's a current challenge? How are you dealing with it? Suppliers not having what they ordered. Share one code of conduct or behavior you teach your team. Be Grateful. Great your guest right away. What is one uncommon standard of service you teach your staff? using appropriate verbiage. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Life Changing Habit of Tidying Up: The Japanese Art of Decluttering and Organizing. Share an online resource or tool. Restaurant Unstoppable What's one piece of technology you've adopted in your restaurant and how has it influence operations? Big Arrow Sign. Square. 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. Have fun. Contact Info [email protected] Vansburger.com @vansburger2000 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 Erica Van Lierop 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!

Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Armenta, John Nestor, Virginia Dalbeck, and Ed Buenaventura met in California during the early 2000s. In 2010, Felipe, John, and Virginia returned to Felipe's hometown of San Angelo, Texas to open the first Cork & Pig location. With the success of their first location, the chefs partnered with Ed to open additional locations in Odessa and Fort Worth. Today, Cork & Pig Tavern and its sister restaurant Red Oak Kitchen continue to delight diners every day. Show notes… Favorite Success Quote or Mantra. Stop and small the roses. In this episode with Ed Buenaventura and John Nestor, we discuss: Treating it like you own it and acknowledging your team members who treat it like they own it. Being a connector and keeping in touch with your future team members. Starting a business in markets that are under serviced, so you have a better opportunity to be the best. Working out a formula for locations selection. Make a list of "must haves" and only buy when all the boxes have been checked. Defining clear lanes when in partnerships. If you're a FOH person, what to look for in a BOH person to partner with. The struggle of conforming to market demands. Ed's ability to give constructive, honest, feedback in a fashion that is non confrontational and mutually beneficial. Growing your people before growing the company. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? John Determination to succeed. Ed Determination to Succeed. What is your biggest weakness? John Inability to let go. Ed Admin paperwork. What's one question you ask or thing you look for during an interview? John What can you do to better yourself and this company? Ed Try to get a general sense of whether the person has passion or hospitality, naturally. Ask behavioral questions, "If you were put in this situation, what would you do?" What's a current challenge? How are you dealing with it? Ed hiring great talent John Developing a path to positive culture for his team. Share one code of conduct or behavior you teach your team. John Trust Ed Professionalism Care for and respect oneanother What is one uncommon standard of service you teach your staff? Encourage the FOH and BOH to work together. Force them to get to know one another. Make sure your team understands the "why" behind everything. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Talk to the Snail Share an online resource or tool. BambooHR What's one piece of technology you've adopted in your restaurant and how has it influence operations? Aspect. 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 devoted to family Write down your passwords Leave someting great behind. find the silver lining in all situations. treat everyone with respect. Contact Info [email protected] [email protected] Corkandpig.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 Ed Buenaventura and John Nestor 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!

from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. He is a frequent contributor to trade publications including Nation's Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations. Show notes… Favorite Success Quote or Mantra. "Balance and surrender." In this episode with Matthew Mabel, we discuss: How having a natural talent for pulling teams togethers has served Mabel. How culture is going to be the most crucial piece to your success in the next 20 years. The power of being hot and happening. How every dining decision is a self reflection. Being mindful of the music you're playing in your restaurant. The four elements to success being capability, opportunity, strategy, and an atmosphere of trust. Discovering your capabilities and surrounding yourself with those who are capable where you're not. Advice on partnerships. Why you need a strategy to grow. How growing a company with a high level of trust start with you becoming a person with high level of trust. Getting clarity on your brand and communicating your brand well. What you have that clarity on your brand and culture, INCULCATE it every day. Why you culture will determine your success in the future. Using certain language to to live your culture every day. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Clarity. What is your biggest weakness? Lack of tactical ability. What's one question you ask or thing you look for during an interview? Whats the vision of where you're going?? What's a current challenge? How are you dealing with it? Making sure everyone knows two things: Going forward its all about culture and uniqueness It's a landlords market. Share one code of conduct or behavior you teach your team. Every Restaurateur has the right to succeed, but every restaurant doesn't. What is one uncommon standard of service you teach your staff? Don' t assume the restaurant industry is going to be hard because it's suppose to be. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Power of Now Lessons in Service from Charlie Trotter. Share an online resource or tool. All in one tools Surrender.biz What's one piece of technology you've adopted in your restaurant and how has it influence operations? Private dining and event management software: TripleSeat, Gather On Screen Ordering. Revel If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be as good to yourself as you are to your guest no barriors everything you do is frelect Contact Info Surrender @Surrender.inc Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matthew Mabel 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!

Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990's. He arrived with several years of restaurant experience, and turned that experience into the well-known Two Rows brand. After Sixteen years as a partner and manager of several locations, Baine and his Allen location weathered the economic decline and continues to remain a flagship of the Allen, TX restaurant scene. Previously, Baine served on the board of directors for the Texas Restaurant Association and served as president of the Greater Dallas Restaurant Association. Show notes… Favorite Success Quote or Mantra. "Gotta make love to them." "Don't come to work for the money." In this episode with Baine Brooks we discuss: What Baine learned about Hospitality from observing his Grandmother. What commitment looks like; treating the restaurant you're working at like you own it. Getting back into the kitchen as a FOH guy looking to learn more about the dishes and BOH. Getting your employees to think about what to do instead of just telling them what to do. Recognizing, appreciating and loving everyone down to the people who deliver your food and how it comes back around. The power a smile has. How to become so value to a restaurant group that you ear equity. Make a valuable product and don't give it away. Why it is so important to know the standards. How to get your team on the same page and working together. Creating fun incentives to go the extra mile like holding auctions for your staff from points they earn doing something right. Not letting your pride and ego get in the way of business decisions. Maintaining your brand when opening a second location. The power of humility in admitting failure. Diversifying your business to create multiple channels of revenue. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Honest, humility, thankfulness. What is your biggest weakness? Gives too many chance. What's one question you ask or thing you look for during an interview? Do you have any bills? Look to see how clean they keep their car. What's a current challenge? How are you dealing with it? Make love to them. Share one code of conduct or behavior you teach your team. Make love to them. What is one uncommon standard of service you teach your staff? Never forget "please and thank." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Who Moved My Cheese? Share an online resource or tool. Google YouTube What's one piece of technology you've adopted in your restaurant and how has it influence operations? Schedulefly.com If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love thy neighbor as yourself self. Take yourself out of the equations. Let the work you do speak for you. Contact Info TwoRows.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 Baine Brookes 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!

Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family's Dallas, TX restaurant. Today, and for the past 14 years, she's following in her families foot steps as the Chef/Owner of Elke's Market Cafe, which has been named best "Neighborhood Restaurant" by D Magazine. Show notes… Favorite Success Quote or Mantra. "Success is painful." "Living your dream is actually a thrilling nightmare." In this episode with Elke Marsh, we discuss: How growing up in the restaurant business has crafted who Elke is today. The impact of getting to know and love your guest. People want to be known, seen, and heard. How the youth of today struggle with social experience, because they're too consumed by technology. Developing a leadership style that doesn't belittle or degrade anyone. What happens when you open a restaurant and let other people run it. How there is a lack of pride in today's work force. Starting small and scaling your business over time, and how it keeps you fresh and interesting. Educating your staff on the value of wasted food, and providing incentives such as profit sharing to motivate your staff to pay attention to the bottom line. The impact corporations over saturating the market are having on the independent market. While challenging at time, the benefits of working with special needs employees. The fruits of generosity bares. Learning to be patient with yourself. How Elke and her husband, Tim keep their home partnership separate from their work partnership. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Willingness to work hard. What is your biggest weakness? Working too hard. What's one question you ask or thing you look for during an interview? Do they make eye contact? How is their hand shake? Are they willing to learn? What's a current challenge? How are you dealing with it? Employment. Share one code of conduct or behavior you teach your team. Be friendly. What is one uncommon standard of service you teach your staff? Know your customers name. 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 the Deal Share an online resource or tool. Restaurant Industry. Gift. Food packaging. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love with passion. Give to others. Never stop trying to have happiness. 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 Elke Marsh 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 Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a recognized authority on Mexican cuisine and culture. To date Chef Johnny Hernandez is responsible for an extremely successful catering business and 14 restaurants with 2 on the way. Show notes… Favorite Success Quote or Mantra. You have to do what you love so you don't work a day in your life. In this episode with Chef Johnny Hernandez, we discuss: How he feeds off his people's motivation and sense of responsibility and it drives him. Exercising discipline. How Chef Johnny Hernandez crafted his brand around his interests story and values. Why you need to open your ears and listen to everyone who speaks to you; you never know where you're going to learn something. Why Hernandez chose to focus on catering during the earlier portion of his career. Looking at your first few jobs out of college as continued education. Why it is beneficial to become a specialist and carve out a niche. How Hernandez transition from working in his business to working on his business. Empowering your people to think for themselves. Giving your people something worth working for in your mission statement. How Hernandez has gone as far as growing his own heritage, non-GMO corn for the purpose of providing the best possible meal for his guest Investing in your people. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work. What is your biggest weakness? Hard to say no. What's one question you ask or thing you look for during an interview? Make your interviewee comfortable. Once they get comfortable their true self comes out. What's a current challenge? How are you dealing with it? Managing growth and aligning talent with the right responsibilities and skill set. Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Only hiring people with a certain heart for hospitality. 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 Transformative Power of Hospitality in Business. Good to Great: Why Some Great Companies Make the Leap and Others Don't The Army's Handbook. Share an online resource or tool. The Tasting Table What's one piece of technology you've adopted in your restaurant and how has it influence operations? Good communication skills If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Find your calling Be Patient Do your part in developing the youth today. Contact Info ChefJohnnyHernandez.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 Johnny Hernandez 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 John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book. Show notes… Favorite Success Quote or Mantra. "Stay humble, think everything through, work your ass off, and appreciate others." In this episode with John Tesar, we discuss: How the people you associate with will define who you become as a restaurateur. Always being aware of who is around you and who they know. How we should become familiar with the standards before breaking lose and getting creative. How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision. Being well aware of how difficult this industry is before committing to it. Starting with low rent and lawyers in your corner. Accepting that success doesn't come with its fair share of failures. How creditability is one of the most important things you can have when trying to open a restaurant. Bringing on partners that can do everything you can't do and rewarding them with equity. The threat of things getting too "business driven" at the expense of losing your honesty. Episode Sponsors Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Caring what others thought of him. Maintaining his caring nature. What's one question you ask or thing you look for during an interview? Passion and the potential for loyalty. What's a current challenge? How are you dealing with it? Staffing Realtors charging too much for overpriced properties. Share one code of conduct or behavior you teach your team. Mutual respect and no drama. What is one uncommon standard of service you teach your staff? Create a family atmosphere. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Knife: Texas Steakhouse Meals at Home. What's one piece of technology you've adopted in your restaurant and how has it influence operations? His dry aging technique. 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 hard. Respect others. Listen to others opinions Contact Info @ChefJohnTesar facebook/chefjohntesar www.chefjohntesar.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 John Tesar 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!

Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher's Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn't take long for Paul to get back into hospitality. Paul has held positions at Morrison's Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane's Chicken Fingers. Today, Paul serves as CEO of Dat Dog which consist of 4 locations throughout New Orleans, LA. Show notes… Favorite Success Quote or Mantra. "The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact." In this episode with Paul Tuennerman, we discuss: How working in a restaurant made Tuennerman feel like he belong to part of a family. The impact mentors made on Tuennerman's life and why you should be a mentor too. How Tuennerman has created opportunities in his life with his authenticity and genuine nature. How Tuennerman's early life of adversity has made him into a survivor, and better man today. How "fixing things" in an organization starts with finding the right people. How this industry all boils down to relationships. How to get people to work together. Painting a vision and getting people to buy in. When you make it about everyone else, they com along for the ride. How to get your team to buy in and feel like they have a steak in the success of the business. Attention to detail being a good quality for marketing. Strategy on breaking into new markets. The impact of doing one thing better than everyone else. Some of the challenges that come with franchising. Why you won't get better by simply telling people to do better. You got to show them what better looks like and help them get there. Using Key Performance indicators to track your growth. Investing time and energy into your people. Explaining to your people why you want them to do something instead of just telling them to do it. Leveraging volume. How to show your people you exist to serve them. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Block out time first thing every morning to read and educate himself on the industry . What is your biggest weakness? Moves too fast. What's one question you ask or thing you look for during an interview? Ask: What do you want to be when you grow up" Look for: imagination and people who don't limit themselves. What's a current challenge? How are you dealing with it? Helping his team find and settle into their roles. Share one code of conduct or behavior you teach your team. Do not snipe at one another. What is one uncommon standard of service you teach your staff? The answer is yes. Now, whats the question? What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Extreme Ownernship: How U.S. Navy Seals Lead and Win Share an online resource or tool. NationsRestaurantNews QuickserviceMagazine.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast Tab's Theoretic food cost tool 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 not about you. It's never about you. The most important people in your origination are your crew. You've got to be fair. 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 Paul Tuennerman 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!

KC Andrew Hensley hails from ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from dishwasher to bar owner and everywhere in between. In 2011 Hensley moved to Austin and 2 years later he started the In The Weeds Facebook Group, where their mission is to better the lives of the people in the hospitality industry through education, community, and positivity. Show notes… Favorite Success Quote or Mantra. "If your actions inspire others to dream more, learn more, do more and become more, you are a leader." In this episode with KC Andrew Hensley, we discuss: The mission behind the "In The Weeds Community." What KC learned from the panel of restaurant employees he moderated in San Antonio. The biggest lesson: your employees what you to know who they are. Recognizing when your employees are "off", and taking the initiative to see whats making them off. How to join an In The Weeds Facebook Group. Contact Info In The Weeds (Service Industry of America) InTheWeedsJobs.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 KC Andrew Hensley 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 life changing trip to Greece, Keith Richards and his wife Amy founded Taziki's Cafe in 1998. Over the proceeding 30 years they have since "smartly" grow this "fresh-casual" franchise to 85 locations in 17 states. Richards also heads the company's signature charity, the Hope Program, helping children with special needs. Show notes… Favorite Success Quote or Mantra. "Combine extraordinary food with meaningful connection." In this conversation with Keith Richards, we discuss: The power of human connection and treating your guest like family. Failure, not being an option. Putting others first. Why you should always donate food instead of money to charitable causes. Donate food is better marketing. Leveraging technology to tighten systems. How technology can weed out the dishonest employees. The story and heart behind the branding and the impact it has. Providing purpose for special needs individuals. Connecting with other restaurateurs in your community to share knowledge and support. Today's Sponsor Soundtrackyourbrand.com Soundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. BarRestaurantSuccess.com Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being kind to others. What is your biggest weakness? Focus. Living off a list has helped with this challenge What's one question you ask or thing you look for during an interview? Are you coordinated? Are you a team player? What's a current challenge? How are you dealing with it? Maintaining the same culture while scaling the Tazikis brand. Share one code of conduct or behavior you teach your team. Respect others. Work together. What is one uncommon standard of service you teach your staff? Greet people at the door. Pre clearing , even in a fast-casual setting. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Conscious Capitalism: Liberating the Heroic Spirit of Business Death by Meeting: A Leadership Fable about Solving the Most Painful Problem in Business Share an online resource or tool. QSR Magazine What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square POS Fresh Hospitality If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take care of others. Show that your faith will make you successful. Be a great father. Contact Info TazikisCafe.com @Tazikis 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 Keith Richards 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!

Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia. Feather opened Ipanema Cafe in 1998, Garnett's Cafe in 2009, The Roosevelt (with Lee Gregory) in 2011, and was a founding partner of WPA Bakery in November 2012. Garnett's at The Valentine opened in June 2017 and well as Laura Lee's. Show notes… Favorite Success Quote or Mantra. "Make yourself happy. Keep moving forward." In this episode with Kendra Feather, we discuss: Not letting the media pin you up against your friends in the industry. Looking at other restaurants in your community as allies and collaborating with them. Creating your own "board of advisors." Growing your people, so you can step away and focus on other projects. Create healthy, friendly competition between your neighboring restaurants. Not chasing trends, instead chase what matters to you. Being your own publicist. Finding your own lane and partnering with those who are strong where you are weak. This allows you to focus on doing what you do best with 100% of your bandwidth. Creating opportunity for others. What Kendra did differently with her most successful restaurant. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Having the occasional "pity party." What's one question you ask or thing you look for during an interview? If they shit job their former job, don't hire them. What's a current challenge? How are you dealing with it? Cooking in a kitchen that she hasn't cook in for 13 years. Share one code of conduct or behavior you teach your team. Be nice. What is one uncommon standard of service you teach your staff? Cultivate servers that are seen and not heard. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Tribe of Mentors: Short Life Advice from the Best in the world. Share an online resource or tool. The Tim Ferris Show Reddit What's one piece of technology you've adopted in your restaurant and how has it influence operations? Yelp Reservation Orderly 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 leave behind for the good of humanity, what would they be? He who is happiness wins. Happiness is not what you always think Contact Info @rooseveltRVA @LauraleesRVA @GarnettsRVA @IpanemaVEG 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 Kendra Feather 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!

Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Hud dleston is the head of design and user experience for Snags innovation lab. For the past two years his innovation group has been working to solve a problem for the epic that is our labor shortage. In this episode with Rob Huddleston of Snag Work, we discuss: The history of Snag. What makes Rob the man for the job to create a solution for the labor shortage issue. How Snag Work plans to execute the "gig economy" with the hospitality industry. The challenges of the gig economy in the hospitality industry. What the gig economy for hospitality will look like for both owners and hourly employees. The data you get from allow a rating system between the Owner and gig worker. How to know when Snag Work will be in you city. 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. Contact Info www.snag.work @snagwork Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Rob Huddleston 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!

Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade. Show notes… Favorite Success Quote or Mantra. "You've got to know the basics before you can break the rules." In this episode with Jay Bayer, we discuss: Paying your dues before making your moves. Constantly improving communication. The importance of being reliable and dependable. Taking a risk. The importance of a team that can communicate and work together. How quality of product influences moral. How to communicate directly and sternly, yet in a caring way. Why you should never berate someone in front of co-workers. Wait until after service in a private setting. How culture comes from the top down, so be mindful of what culture you're projecting. Using food and beer to foster relationships. Getting a sweet deal on restaurant space by being someones exit strategy. How getting out of the way empowers your people. How giving your people the opportunity to create and contribute increase their buy in. The benefits of being an "industry" focused bar. How you go further if you choose to collaborate instead of competing against one another. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Team builder. What is your biggest weakness? Stubborn. What's one question you ask or thing you look for during an interview? Find out if they're can pick up on the details. What's a current challenge? How are you dealing with it? Time management. Share one code of conduct or behavior you teach your team. empowering your people to contribute and create. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Guns Germs and Steel Eat that Frog! Attention Pays Share an online resource or tool. Facebook What's one piece of technology you've adopted in your 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? empower your people with the tools they need Actively maintain your culture. Make time for you. Contact Info [email protected] @jaybayerjr 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 Jay Bayer 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 Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond. Show notes… Favorite Success Quote or Mantra. "Live the "yes" philosophy." In this episode with Christ Staples with discuss: The philosophy of yes. Empowering your team to say yes and make the guest happy. The difference between hustling your guest and suggestively sell to them. Being empathetic of your people. Knowing that you exist to serve your team and that it is not other other way around. Being open minded and adaptive to the people around you. Providing feedback for your team to help them grow. Creating restaurant teams that match the restaurants geographic. Concept, environment, and buzz being just as important if not more important than the food. Putting together teams that put together teams. Seeing and bringing out the potential in your people simply by making them aware of their potential. How to earn a seat at the table. When to say no in a culture of yes. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? charisma What is your biggest weakness? Being too inward focused. What's one question you ask or thing you look for during an interview? Ask, "What is one trying relationship you've experience, and what did you do to resolve it?" What's a current challenge? How are you dealing with it? Cultivating good people. Share one code of conduct or behavior you teach your team. Ask yourself: Is what you're doing best for the guest? Is what you're doing best for the business? If you can answer "yes" to both questions you're doing the right thing. What is one uncommon standard of service you teach your staff? Always make eye contact when you're within 10 feet from a guest. Always share words with a guest if you're within 5 feet. Teaching their people autonomous and their unique selves. 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 Kitchen Confidential Share an online resource or tool. NationsRestaurantNews Candid Culture What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest with yourself. Never lie. Care for other people. Contact Info eatrp.com @cstaplesdrink Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chris Staples 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 Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109. Show notes… Favorite Success Quote or Mantra. "It's all about community." In this episode, we discuss: Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life. He attributes his life and success to this upbringing His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment. Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning. Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned. Mendosa's experience with Gail. Gail really drove home the fact that your relationship with local farmers is THE most important. Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas. Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment. Mendosa's experience at Mas Tapas & Tabla Got right to work, regardless of having his trainer not show up for his first day. Level of intimacy that goes into creating Tomas' menu items. Worked there for 4 years. Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit. The delicate balance of having fun with coworkers outside of work and maintaining professionalism. The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint. Andrew Kole Mitchell Beeran Ian Redshaw Shelly Robb The building of Lampo Pizza & Prime 109 The formation of the team Researching locations, other pizza locations that were needed in Charlottesville. The timeline from concept to opening. Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners. Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing. Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being pretty good on the fly with strategy, and being adaptable. Building teams. What is your biggest weakness? Trying to do it all alone. What's one question you ask or thing you look for during an interview? Passion and authenticity. What's a current challenge? How are you dealing with it? Staying focused and staying positive and energetic. Share one code of conduct or behavior you teach your team. Respect each other. Listen and respect. What is one uncommon standard of service you teach your staff? Be an open source. Everyone has a voice, and deserves to be listened to. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lao-tzu's Taoteching Share an online resource or tool. Reddit What's one piece of technology you've adopted in your restaurant and how has it influence operations? Scales- converting everything to weights. Converting every recipe to weights. Ipads-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? Sense of community. Look back on what we were able to create in your community. Honesty and integrity. Sense of humility. Contact Info www.lampopizza.com [email protected] Social Media: @prime109cville @lampo_pizza 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 Uns

A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in some of NJ and NY's finest kitchens. Once In VA Sparatta helped restaurateurs Paul Keevil, Chef Jason Alley & Michele Jones in opening their acclaimed Pasture. in 2012 Sparatta Broke off on his own to open Heritage restaurant, which was followed by Sparatta's 2nd restaurant, Southbound a few years later. Accolades and awards have been rolling in for both restaurants every since. Show notes… Favorite Success Quote or Mantra: "Focus on making people happy." In this episode, we discuss: It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. His mentor, Craig taught him the importance of the science in cooking- had him and the staff read about the science in cooking, why things happen the way they do, why food reacts the way they do, and why things taste the way they do. What Joe really learned is how to survive, and how to get through a shift where the stress and stakes were super high. Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 "most important restaurants" in America by the Opinionated About Dining Guide. The growth that happened in his career with his move from NY area to Richmond, VA. Putting in a massive amount of time in previous restaurants working for free or minimum wage to gain experience so that he was sought out when he moved to Virginia. The 10,000 hour rule! Become a master of your craft. The opportunity to open a new restaurant in Richmond, and how he did it on a tight budget. Using the people in his life who knew what they were doing to save a lot of money on work in Heritage restaurant. The importance of brightening up and re-naming the restaurant. The importance of investing in your mental health. Joe's struggle with alcohol as a coping mechanism during an incredibly stressful year of opening a restaurant, buying a house and having his first child. His involvement in the community withBen's Friends. How much more present and focused he is since being sober. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Making people happy What is your biggest weakness? Lack of time What's one question you ask or thing you look for during an interview? Good eye contact and a good hand shake. What's a current challenge? How are you dealing with it? Having enough time for my family. I am trying to find great people that I can trust so I can be able to take the time when I need it. Share one code of conduct or behavior you teach your team. Try to act with integrity. Act and treat people the way that you would like to be treated. Be respectful. What is one uncommon standard of service you teach your staff? Consistency of service. And how we try to treat people as if they are family members. We want them to feel at home, and feel a level of comfort that is lost in this industry sometimes. 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 Tableby Danny Meyer Lessons in Excellenceby Charlie Trotter Share an online resource or tool. Ideas in Food Instagram What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google Drive- it has been so easy to share with folders, shareable documents. 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 not about you. It's about the guest. Try to make it nice. Contact Info www.heritagerva.com www.southboundrva.com Find us on Instagram and Facebook! If you are looking for help with substance abuse or addiction, and want to join Ben's Friends, please visit: Ben's Friends Ben's Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. Thanks for Listening! Thanks so much

Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia and Virginia. His résumé includes Richmond Restaurant Group, Max's on Broad, Kabana and the Hard Shell, not to mention stints at the Greenbrier in West Virginia and restaurants in Hawaii. Mike is set to open his first restaurant, Perch in just a few short weeks! Show notes… Favorite Success Quote or Mantra: "Push yourself." In this episode, we discuss: Mike's finance background Working in a job that wasn't feeding him- gave him a sense of longing for more after 10 years in industry. "There's more out there, I want to spend 10,000 hours of my working life doing what I'm passionate about." Training at culinary school under Chef Frank Leake, who was trained under Andre Soltner How Chef Leake built a foundation for Mike's culinary career Taught him respect and promptness, was recognized for his drive and set up with great opportunities. His transition into working after culinary school: Worked under Chef Roy Yamaguchi Learned valuable lessons from his Uncle Dennis, who owned a banquet hall, and how important it is to offer something that only you can, and "not to make the same mistakes he did." Using his financial background to evaluate risks of moving onto new restaurants and gaining new experiences. How Mike started marketing and fundraising: When he moved to Richmond, VA, he saw a massive opportunity to connect with people. Fundraised for Feed More and March of Dimes as well as various other charitable organizations in town. Went to Food Festivals and networked with potential investors (you never know where your next investor is, so don't pre-judge ANYONE!) Raised money by saying "yes" to everything and giving back. Tried various things until it stuck- "the Spaghetti Factor." Mike's time at restaurant Patina and how it influenced how he managed people: Pushed them to have more drive. Show them he cared by being there and working his ass off. Educated them without being condescending. The importance of attention to detail. "If you want to be something or do something, you have to be a lobbyist for yourself. I can take that energy and put it into my own stuff, make it more efficient, and I can enjoy it better. More better, mo' betta," he says, laughing. The importance of getting to know your guests: Mike's attention to detail about his guests is admirable. He truly pays attention and listens to their stories and interests. This helps create more of a personal, customized experience for guests. Takes notes so he remembers names, kids names/ interests and their menu preferences. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hustle! What is your biggest weakness? Over-committing. What's one question you ask or thing you look for during an interview? What do you want to do when you grow up? Looking for passion and drive. What's a current challenge? How are you dealing with it? Finding the drive of staff- I want a team, not just a staff. Share one code of conduct or behavior you teach your team. Excel in everything you do, be hospitable, work hard. What is one uncommon standard of service you teach your staff? "Ho'okipa" You're always executing what you learn from the past- be genuine in your hospitality. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Outliersby Malcolm Gladwell Culinary Artistry The E-Myth Masteryby Michael Gerber Soul of a Chefby Michael Rulman Share an online resource or tool. www.restaurantbusiness.com www.jamesbeard What's one piece of technology you've adopted in your restaurant and how has it influence operations? The lighting in my restaurant. 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? Give back to the community. Be a good father. Live life to the fullest! Contact Info: www.perchrva.com [email protected] Facebook: @percharva Instagram: @perch_rva @mike_ledesma 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,

Today we're here to talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are the fines and repercussion for not following the law? What are your options to follow the law? Here to answer these questions, Again, PaulStuart General Counsel of Soundtrack Your Brand and AndreasLiffgarden chairman and founder at Soundtrack Your Brand. Success Quote or Mantra "Have a horses common sense." In this episode we discuss: The value of music. What you need to know about playing music in your restaurant. Why we need to pay 3 invoices. What some of the streaming options are. What happens if you play music without the right licenses. The moral argument of paying for music. The difference between playing the right music VS the wrong music in your business. 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. Paul Stewart and Andreas Liffgarden Contact Info Soundtrack Your Brand 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 Paul Stewart and Andreas Liffgardenfor 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 University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days! Show notes… Favorite Success Quote or Mantra. "Tell me I can't do something." In this episode we discuss: How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can. How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food. Being prepared to execute things in a wonderful way Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about. Appreciation for the craft and the level of attention to the food. How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests. Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts. His mom sending him "Best Chef of French Cuisine" articles for knowledge Having a partner who cooked and family's cooked well, from different backgrounds Became drawn to NY restaurant scene as a dancer Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things. Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu. Learned a lot of business tricks from Bill. Being savvy about the humanity of his chefs and relations with customers. Reciprocity. Reminding employees that they were in the hospitality industry, and they had to show kindness. Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability. "Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble." The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution. Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials. Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Behave like an Afghan WARLORD What is your biggest weakness? Fast women, 24 carat gold and 96 proof liquor What's one question you ask or thing you look for during an interview? Absolute devotion. Actions speak louder than words. Quiet, confident and competency. What's a current challenge? How are you dealing with it? Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients. Share one code of conduct or behavior you teach your team. Cooperation. What is one uncommon standard of service you teach your staff? There is no other way but the right way. There are no short cuts. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Prophet Share an online resource or tool. Podcasts Amicus with Dahlia Lithwick Stay Tuned with Preet This American Life TANIS Rabbits The Moth What's one piece of technology you've adopted in your restaurant and how has it influence operations? A diving arm mixer and sheeter! Square POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Eat as many sandwiches as you can...never turn down a sandwich. Hot dogs are the universal sign of happiness. Be kind to everybody. Contact Info www.qualitypieva.com Facebook: @309avon Instagram: @qualitypieva 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 usi

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C. As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood. Show notes… Favorite Success Quote or Mantra. "He who is not courageous enough to take a risk is one who not go far." In this episode, we discuss: Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude. Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food. Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do. While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors. The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career. Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team. How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine. How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team. Haidar's experience at Nora Poullion's restaurant Restaurant Nora inspired him to develop strong relationships with farmer's. Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today. How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry Pushing them to not limit themselves Inspiring them to go after their dreams is a reflection on his own career and what he can share. The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition. Gut feelings. Always trust your gut. Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs! Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being a good coach and treating people with respect. What is your biggest weakness? Having a FOH presence- learning to practice touching the tables and being with guests. What's one question you ask or thing you look for during an interview? Chef Karoum looks for balance between men and women on his team. What's a current challenge? How are you dealing with it? Not becoming complacent and growing every day. Identify what you want to work on and develop a plan. Share one code of conduct or behavior you teach your team. Being conscience of what you're doing and how you're affecting the world around you. What is one uncommon standard of service you teach your staff? If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted in your restaurant and how has it influence operations? Smartphone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be afraid to give it a shot. Karma can be a real bitch. Treat people the way you'd want to be treated. Whatever you're serving, whether it's food or drink- only put out things that you're proud of. Contact Info information@restaurantchloe

With a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants. In 2016, together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry. Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder & CEO of Worksmith, a co-working space for the food and beverage industry. Show notes… Favorite Success Quote or Mantra. "Work harder than you think you did yesterday." In this episode, we discuss: Michael's beginning in the restaurant industry: his time in hospitality management school how he listened to what the universe was saying 2010 Nam 2011 Attica Ben Shewry manager front of house work a couple of nights for free. stage Left beverage managers Kasey Monico rockwell and sons 2015 Liberty Bar Assistent GM- Howd you know you were ready 2016 Grow Assembly 2017 Worksmith Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like. community hospitality mental health 2018 new restaurant Capitano Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Being stubborn What's one question you ask or thing you look for during an interview? If people ask you more questions than you ask them. What's a current challenge? How are you dealing with it? Building more capital Share one code of conduct or behavior you teach your team. Don't be fake, be genuine. What is one uncommon standard of service you teach your staff? How to touch the table: how to interrupt the table without speaking. 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 Start with Why Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square 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 something that you love that doesn't feel like work. Take care of your tribe. Find the right balance between what makes money and what you believe in. Contact Info [email protected] [email protected] @bar.liberty @worksmithio 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 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 Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto's Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario. Show notes… Favorite Success Quote or Mantra. Learning how to work together with the community is key In this episode, we discuss: Shaun's start in the hospitality industry after high school The importance of getting real life experience before investing in college Taking jobs based on what you are going to learn, and not necessarily make money How taking some time away can make a comeback in the industry stronger Physical and mental burnout and recovering from that stress in a high stress, large corporation Shaun's time in the butchering industry, strengthening his support for local farmers and butchers Adding music into your venue to offer more to community Maintaining the value of your restaurant and growth Supporting local community and impacting the lives of people who support your restaurant Lifelong learning from mistakes, and allowing them to work FOR you, not against you Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? fresh local and foraged What is your biggest weakness? Not saying no What's one question you ask or thing you look for during an interview? What's your favorite thing to eat at home? What's your comfort food? What's a current challenge? How are you dealing with it? Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more. Share one code of conduct or behavior you teach your team. Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning. What is one uncommon standard of service you teach your staff? Give everything as much respect as you can. 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 What's one piece of technology you've adopted in your restaurant and how has it influence operations? Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest with yourself. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees. If you're going to do something, be passionate about it. Contact Info www.brucewinebar.ca/ Facebook: @brucewinebar Instagram: @brucewinebar & @crowbarandvariety 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 Shaun 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 Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109. Show notes… In this episode with Mitchell Beerens, we discuss: Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs. How the quality of the food you makes is all based off the quality of ingredients you use. Being more then just a boss; be a teacher and mentor. Taking the surplus and paying it forward to your guest. Going beyond nourishing the body to nourishing the soul. Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out. Not mistaking small failures for total failures. Knowing you're only as good as your employees. Tracking your costs of good sold. Having an "anything is possible" attitude. The power of being friends with your business partners. Identifying "lanes" with your partners. Conflict mediation in your partnership agreement. If you want to be happy, don't chase money; chase autonomy. Telling people what you want and putting your intentions out into the universe. Resources Mentioned 480: Creating an ecosystem that thrives with Ian Redshaw Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion. What is your biggest weakness? Being able to read when people aren't totally happy. What's one question you ask or thing you look for during an interview? Are they willing to do anything? What's a current challenge? How are you dealing with it? Improving communication. Share one code of conduct or behavior you teach your team. Be nice. 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 Share an online resource or tool. Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using. What's one piece of technology you've adopted in your restaurant and how has it influence operations? ChefTech Focus POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be nice. Surround yourself with quality people. If you didn't like me, I don't give a fuck. Contact Info @mceatsalot81 @lampo_pizza @prime109 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 Mitchell Beerens 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 form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting. Show notes… Favorite Success Quote or Mantra: "Some people dream it. Other people do it." In this episode, we discuss: How being a server helps you be a better person. Building a community in your establishments and infusing that into your company culture. 2013 become a consulting, her path to creating that vision come to life. Working under her mentor helped her understand the breath of her job now. Making sure she was present and setting up for when she wasn't there. How slow to speed up, is successful. Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Slow down to speed up. What is your biggest weakness? Getting too excited about what is happening. Staying focused first. What's one question you ask or thing you look for during an interview? I really get into what was your favorite job, why did you like it, and who was your boss? What's a current challenge? How are you dealing with it? Hiring & Staffing. Share one code of conduct or behavior you teach your team. Be intellectually curious. And also, having a code of etiquette and also What is one uncommon standard of service you teach your staff? Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Power of Habit Setting the Table What's one piece of technology you've adopted in your restaurant and how has it influence operations? Shopkeep Homebase Quickbooks 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? Get rid of chaos Reset Slow down to speed up Contact Info [email protected] (410) 963-6441 Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Martha for joining me for another awesome episode. Until next time!