Restaurant Unstoppable with Eric Cacciatore

1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia's at the Mill, South Street Under, Birkby House, and two Fire Works Pizza locations. Show notes… Favorite Success Quote or Mantra. Make people happy. In this episode, we discuss: How it all began for Kevin, and how he fell in love with the industry from an early age. The mentoring that Kevin got from Jim Woodsworth. Longevity of staff 2 for 30 years and another handful for 20 years. What Kevin's wife has taught him over the years. How to give employees what they need. How to push failures back, to focus on being optimistic. Creating a culture where guests feel truly taken care of. 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 open to the staff. The key to our industry is keeping our staff happy. What is your biggest weakness? Not being organized. Thank goodness for my office manager! What's one question you ask or thing you look for during an interview? Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation. What's a current challenge? How are you dealing with it? Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them! Share one code of conduct or behavior you teach your team. Behave like ladies and gentlemen. You are on your own stage. What is one uncommon standard of service you teach your staff? We will prepare anything for anyone, we bring change out to the parking meters for customers. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Theory and Practice of Good Cooking Setting the Table Share an online resource or tool. Our POS System, we review what sells, what doesn't sell If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Trust your gut Be kind to the people around you Stay optimistic and upbeat Contact Info www.tuskies.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 Kevin Malone for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Andrew Dana, we discuss: The difference between success and failure Food versus vibe, and the overall experience for guests Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country The benefit of starting small Branding being an extension of who you are There are no off days, you have to bring the heat every day-bring the energy! How bringing in a professional changed the trajectory of their business The power of nice Building a company culture In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation. Show notes… Favorite Success Quote or Mantra. Try hard, be nice, and give an eff. 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? Showing up, never cutting corners. What is your biggest weakness? I have trouble letting go. What's one question you ask or thing you look for during an interview? We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important. What's a current challenge? How are you dealing with it? Tomorrow is always a day away, you have to bring the heat tomorrow. Share one code of conduct or behavior you teach your team. BE NICE. If the answer CAN be yes, the answer is yes. What is one uncommon standard of service you teach your staff? We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Radical Candor Share an online resource or tool. How I Built This Podcast Blog Prince of Petworth Blog What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google Suite Caviar Wanderlist 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 want starting NOW! Give a fuck Have fun Contact Info Instagram: @timberpizzaco E-Mail: [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 Andrew for joining me for another awesome episode. Until next time!

Almost 10 years ago co-founders Robert Kauffman and Gabriel Malbogat started cooking and delivering food from their dorm room kitchen. Chef on Call was born. Since, Chef On Call has grown into a quick service delivery restaurant phenom. They have grown their dorm room operation to 80 team members and over one million successful deliveries, Chef On Call continues to expand, improve, and innovate in order to provide its customers the best service possible. Show notes… Favorite Success Quote or Mantra. Gabriel: "Do good, be good, and you're going to feel good." Robert: "Treat others you want to be treated." In this episode we discuss: Robert's entrepreneurial bug from early on- at age 14 seeing his Dad run his own retail business. How Robert and Gabriel met in college and how their business would begin together. Knowing your market and how you can serve them. Using influencers to reach new people, using connections to network and capitalize. How Gabe and Rob set up their first commercial space, and the mistakes and successes along the way. How cash flow made a difference for building the business. How to build a brand and how to market it. Offering free food Placing menus everywhere. How the men built multiple locations and hubs for their deliveries. How research in the restaurant industry and your needs will get you the best products. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Homemade fresh, AWESOME quality How to treat your customers and employees What is your biggest weakness? Being too friendly What's one question you ask or thing you look for during an interview? We look for personality and if it would mesh with who we have now. We look for someone who will add positivity to our workforce. What's a current challenge? How are you dealing with it? Trying to open a new restaurant in a new province in Ontario. Getting into a new market, and connecting and networking to make it successful. Share one code of conduct or behavior you teach your team. How to deal with customer call backs, training them how to know how to handle those situations. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Start With Why 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? KDS Maitre de Online Ishop 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? Contact Info Facebook: @chefoncallmtl Instagram: @chef_on_call Twitter: @chefoncallmtl 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 Gabriel and Robert for joining me for another awesome episode. Until next time!

Show Notes: In this episode, we continue to discuss: Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT. How to focus on your team, and how it will serve you well. Stephan's move back to North Fork after the death of his beloved mentor. How important personal care and self care is vital to running a successful career and life. Getting past ego and checking it at the door in order to grow. How can I serve other people? Hailing from Long Island, Chef Stephan Bogardus is a Graduate of the Culinary Institute of America. After graduating he joined The North Fork Table and Inn team as Sous Chef. Over the next 5 years he worked for two additional operations, including restaurant daniell but eventually made his way back to The North Fork Table and Inn to serve as Executive Chef, where he's remains at the helm to this day, almost 3 years after his return. 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? Meditation What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts. What's one question you ask or thing you look for during an interview? I like to ask themselves questions about their interests outside of work. I care more about their morals than their skills, and the person. What's a current challenge? How are you dealing with it? Staffing. We have done everything from having presence at local fairs, to constantly full core press about hiring. Share one code of conduct or behavior you teach your team. Take a quick sprint mid shift- it connects you to your center. A short but intense physical exertion will help you perform better. What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem. 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 Gastrophysics: The New Science of Eating The Book of Joy Share an online resource or tool. Restaurant Unstoppable Podcast! Woop! And Instagram- looking at people's pictures and seeing what others are doing is really beneficial. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Social Media Marketing. AMAZING. 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? Try to be your best self. Remember it's a gift, that's why it's called the present. Shoot for the stars, but settle on the moon. Contact Info www.northforktableandinn.com [email protected] @stephanbogardus 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 Stephan for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this part one episode with Stephan BeGardus, we discuss: DESIRE is going to get you way further than talent. How the love of learning can get you far, and learning from unlikely sources. When you sign up to be a chef, you essentially sign up to be a teacher. How building relationships with like minded professionals can bring you to incredible heights. How putting your nose to the cutting board and working side by side with like minded professionals will bring business to new heights. Taking responsibility for everything in the kitchen at all times. Don't try to be something you're not, just be the most authentic version of you that you can be, and what you can bring to the table. How the guy with crazy desire can surpass the guy with all the talent in the world. Chef Stephan Bogardus is a rising culinary talent whose journey has brought him full circle to his native Long Island and The North Fork Table & Inn. Informed by the region's bounty and the personal relationships with local purveyors, Bogardus' progressive American menu focuses on new interpretations of familiar dishes. Bogardus, who grew up in Cutchogue on Long Island's North Fork, began cooking at age 13 on a local food truck. After graduating from the Culinary Institute of America in 2009, he returned to Long Island and, armed with his resume and a set of knives, he knocked on the door of The North Fork Table & Inn. He was hired by chef/proprietors Gerry Hayden and Claudia Fleming, training directly under Hayden. In 2010, Bogardus headed to Palm Beach to work for Daniel Boulud's Dinex Group. He returned to the North Fork Table & Inn in 2012 as Chef de Cuisine. At the time, Hayden's diagnosis of ALS meant that Bogardus would serve as the hands for his mentor's mind, forging a unique bond between the two chefs. In 2013, Bogardus left for upstate New York to serve as Executive Chef at the Locust Hill Country Club in Rochester. In the fall of 2015, feeling that Bogardus was the natural successor to chef Hayden after his passing, Claudia Fleming called him home to serve as Executive Chef. Since his return, Bogardus and The North Fork Table & Inn have earned rave reviews from Newsday and The New York Times. Outside the kitchen, Bogardus is an accomplished bow hunter, avid yoga practitioner, and Ducati aficionado. Show notes… Favorite Success Quote or Mantra. "Feel the joy." 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 Stephan for joining me for another awesome episode. Until part TWO!

In this episode with Tripleseat's Jonathan Morse, we discuss: The story behind Tripleseat. The pitfalls that come with the old way of managing events. The benefits of using software to manage events. The data you're losing not leveraging event management software. The time you save with event management software. How Tripleseat helps you increase booking and sales. How Tripleseat improves communication. How using Tripleseat helps create standard operating procedures. Graduate of Hartwick College, Jonathan Morse has a work history of customer support and sales in technology communication and business intelligence solutions. Today, Morse serves as Founder of Tripleseat Software LLC the leading web based Sales and Event Management application for restaurants, hotels, and unique venues. Show notes… Favorite Success Quote or Mantra. Just do it. 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! Contact Info Tripleseat.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 Jonathan Morse for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Mike Ganino, we discuss: Mikes new book! How Company Culture for Dummies was create to serve as a step-by-step manual for culture. Why culture can't be created; it can only be molded. How culture starts with you. Why culture, ultimately is all about relationships. The current state of culture in our industry. Where culture in our industry is going Mike Ganino has spent over 20 years working with high growth companies, helping create radical cultures that help create bottom-line results, beloved brands, and engaging employee experiences. Today he's shareing his knowledge, at mikeganino.com, as a sought after speaker, and as the Author of Company Culture for Dummies. Check out mikes first two episodes on Restaurant Unstoppablee: 267: Managing the Employee Life Cycle with Mike Ganino 187: Mike Ganino | The #1 Most Important Number To Track In Your Restaurant Show notes… Favorite Success Quote or Mantra. "Stories are a communal currency for humanity." 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! 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 Mike Ganino 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 seventh generation pasta maker and two time James Beard Nominee, Francesco Buitoni hails from Rome, Italy. Buitoni worked in some of New York's finest kitchens during his come up and even got some front of house work in at Joe Bastianich Otto working as their Sommelier. In 2006, Buitoni, along with wife Michelle Platt, opened Mercato Osteria and Enoteca. 12 years later, they're still going strong. Show notes… Favorite Success Quote or Mantra. BALANCE. My food is balanced, and I like my life to be that way too. In this episode, we discuss: What growing up in the Buitoni Family Business was like, with strong family values. How seeing his grandfather purchase wheat from local farmer's shaped the way Francesco ran his restaurant. Farm to Table- how purchasing food daily is not only good for the food, but also good for relationships. There are no short cuts, how watching his family work together for the same purpose- which was sharing a great product instilled great values and work ethic from a young age. Maintaining consistency. Staying strong until the end! Pushing employees to not "drift" or get too off key even in the last hour of their shift. How Francesco cooked his way through New York, Worked for 5 Restaurant in NY before opening his own restaurant in 2006 from San Domenico and Teodora in Manhattan, to Stoney Creek in Tivoli (now-closed), Gigi in Rhinebeck Ca' Mea in Hudson sommelier and manager for Mario Batali at Otto Pizzeria and Enoteca in New York City. The importance of knowing your market, and being able to fill a need in that area. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency and balance. What is your biggest weakness? Not being able to let go. Trusting that someone will do what I do. What's one question you ask or thing you look for during an interview? I always look for someone who really, really LOVES food. What's a current challenge? How are you dealing with it? Letting go. Haha! Hiring the right people to do the job. Share one code of conduct or behavior you teach your team. Respect, always. What is one uncommon standard of service you teach your staff? We encourage the staff to be themselves and let their personality shine through. We want them to be professional and represent the restaurant well, but we also want them to be themselves, and not scripted. 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 by Danny Meyer 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 true to yourself, and be transparent. Don't take short cuts. Remain loyal. Contact Info [email protected] Thanks for Listening!

Introduction Make sure to check out Anna's previous episode HERE! Entrepreneur since the age of 17, Anna Dolce is a life and business strategist, restaurant and small business expert, writer and speaker. Today we're here to discuss Anna dolce's Latest TED X that was delivered earlier this month titled "Service Isn't Same As Hospitality" Show notes… Favorite Success Quote or Mantra: "It is easy to be heavy, and hard to be light." Today's Sponsors 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! Contact Info Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Anna Dolce for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Taylor Mason, we discuss: Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own. Making sure the market is right for your concept. Being resilient when it comes to raising money. If Banks turn your down, find out why. The benefits of going with a turn-key operation. Keeping your personal expenses low and getting as lean as possible during the early days. How you should focus on what you CAN do when things get hard. Supporting local farms. The power of persistence combine with resilience. Sticking to your guns and not sacrificing your vision. Hailing from Washington, D.C., Chef Taylor Mason is a Graduate of Mount St. Mary's University in Maryland and the Culinary Institute of America Greystone. When it was time to raise a family, Mason along with his wife, Leann Robustelli, decided to move back to the east coast from California and MA(i)SON Urban Eatery was Born in 2011. Five years later the couple opened their second location LUCA. Show notes… Favorite Success Quote or Mantra. "You'll never know the answer if you don't ask the question." 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? resiliency and persistence. What is your biggest weakness? Working too hard. What's one question you ask or thing you look for during an interview? FOH: Hire for empathy BOH: Ask, "What do you read?" What's a current challenge? How are you dealing with it? The learning curve that comes with managing multiple employees. Share one code of conduct or behavior you teach your team. Be more thoughtful in everything you do. What is one uncommon standard of service you teach your staff? Being specific in your use of language and vernacular. 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 Moments: Why Certain Experiences Have Extraordinary Impact. Setting the Table: The Transforming Power of Hospitality in Business. The Alchemist Share an online resource or tool. StoryBrand Podcast What's one piece of technology you've adopted in your restaurant and how has it influence operations? Mortar and Pestle 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 the life you want to live. Look inward; not outward. Follow your hear, your passion, and your purpose. Contact Info MaisonLancaster.com Lucalancaster.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 Taylor Mason for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Federico Castellucci III, we discuss: How you can literally cause your restaurant can burn down if you flirt with your guest's girlfriend. Especially if that guest is a mobster. How vulnerable a high food cost restaurant concept is during a slow economy. Charging what food is worth. There are other ways to provide value without giving food away. Treating your small business as if it were a big business. Making sure all your business partners have the same vision and mission. If they don't, there will be too many people pulling in too many directions. Being intentional with your college experience. Quantitating everything in your business so you can create standards and track progress. Focusing on the aspects of your business that are the most important, especially during the early days. How to create financial sovereignty in your restaurant. The positives and negatives of being in a family business. Using a mission statement and core values to to maintain consistency across multiple brands. Keeping people motivated by creating work that matters. Federico Castellucci III has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to Cornell University, where he studied Hospitality Management. Today, he has taken over the family business and serves as President and CEO of Castellucci Hospitality Group, which consist of 6 unique concepts and locations. Show notes… Favorite Success Quote or Mantra. "Make it more personal." Other resources mentioned BarResturantSuccess.com Inner Circle Royalty Rewards 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? Emotional intelligence What is your biggest weakness? Overly optimistic. What's one question you ask or thing you look for during an interview? Ask questions that get to the core of who people are. Example: Federico suggests having the interviewee tell you about a friend that they had to help. Why did you have to help? How did you help? What's a current challenge? How are you dealing with it? Continuing to grow the brand in an extremely loud market place. Share one code of conduct or behavior you teach your team. Be sincere. Be authentic. What is one uncommon standard of service you teach your staff? Ask a question of the guest to learn more about them. Use that questions to connect or relate and go deeper. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Good to Great: Why Some Companies Make the Leap and Others Don't Share an online resource or tool. Slack Avero Audible What's one piece of technology you've adopted in your restaurant and how has it influence operations? Gather If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Know you get to write the story of your life. When things get tough, just think about how great it is going to make your story. Recognize what makes you happen in life. Use it to make meaning work and relationships. Contact Info email: [email protected] instagram: @fredcast3 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 Federico Castellucci for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Neen James, we discuss: What makes Neen an expert on attention giving and leadership. The impact intentional attention has on your life and career. Why Neen doesn't believe in "work-life-balance". What is meant by "work-life-integration". How work-life-integration is broken into three parts: 1)emotions 2)expectations 3) environment. Why you can't let guilt affect your intentional attention. The role ample sleep play on living intentionally. The impact systems have on living intentionally. Why we're not defined by the amount of hours we work but the quality of work we do in the hours we allot for work. Strategies for living more intentional. Why it is important to say "No." The role creativity plays on being intentional. Teaching your team to be intentional with their attention. Neen James earned her MBA from Southern Cross University As a professional speaker and leadership expert, She is known for challenging her audiences and clients to leverage their focus and pay attention to what matters most at work and in life. Today, Neen joins us to discuss her newly released book, Attention pays. Show notes… Success Quote or Mantra. "When your heart is in your dream, no request is too extreme." Resources Mentioned Momentum neenjames.com Attention Pays: How to Drive Profitability, Productivity and Accountability Folding Time: How to Achieve Twice as Much in Half the Time 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! Contact Info Website: neenjames.com Facebook: @NeenJamesCommunication Instagram: @NeenJames 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 Neen James for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Zach Oakes, we discuss: The most successful emerging brands are the ones that are most open, honest, and transparent. Standing out in the market by adding onto whats already been done; not copying it. How Zach got sucked into being a barista and ultimately roasting; the sense that he was continually able to grow and do things better. Being open and honest with your internal communication, especially when it comes to growing and developing your staff. Developing a play by going to successful people in the industry and asking for guidance. Going to multiple people for advice. Not everyone will give you good advice, so look for trends in the advice you get The importance packaging has on your brand. Creating a brand that is an extension of your personal essence. Telling the story behind the products your brand puts out. Why we need to start educating our guest on the value of food done right. Hailing from Melbourne, Australia Zachary Oakes holds a Bachelor of Business (Law) from Monash University but swears he'll never have a desk job. Today, Oakes is a Roaster, Barista, coffee curator and Chief Playmaker at Profile Specialty Coffee Melbourne. Show notes… Favorite Success Quote or Mantra. Do everything with honesty and integrity. 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? Transparency. What is your biggest weakness? Being too honest. What's one question you ask or thing you look for during an interview? Ask, "What do you stand for? What are your morals and ethics?" What's a current challenge? How are you dealing with it? Trying to convince people they should be willing to spend more money on their coffee. Share one code of conduct or behavior you teach your team. Do everything with honesty and integrity. What is one uncommon standard of service you teach your staff? Never say no. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lesson in Excellence from Charlie Trotter Lessons in Service From Charlie Trotter Share an online resource or tool. baristahustle.com 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? Have purpose for what you do. Stand for something Ask the hard questions. Surround yourself with great people. Contact Info Instagram: @profilecoffeeroasters Website: www.profilecoffee.com.au 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 Zachary Oakes for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Lucas Reeve, we discuss: Whats happened in Reeve's life since first appearing on the show 4 year ago(Episode 056). How creating a family culture with diverse, key players, has allowed the American National Investment Group to experience outstanding growth. Making sure you work into your culture good communication. Implementing systems while simultaneously hanging on to uniques human qualities. The importance of creating systems for guest feedback. Managing changing culture as you grow. What motivates people. Why there is a movement toward non-traditional restaurant venues in corporate and other setting. The benefits to using these corporate settings to jumpstart your career. How online ordering is having a big impact in the busy corporate setting. The challenges of integration design and esthetic into the corporate setting. Lucas Reeve serves as the VP of Brand Development for American National Investments (ANI). ANI is a parent company that develops real estate and lifestyle brands, as well as holding the "Patio Group" under its umbrella. The Patio Group is a hospitality company with 12 restaurant brands and 23 brick and mortar locations throughout California. Lucas specifically works on a new emerging verticals called "Corporate Hospitality Services" Show notes… Favorite Success Quote or Mantra. "Start where you. Use what you have. Do what you can. It will be enough." 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! Resources Mentioned The Great Game of Business, Expanded and Updated: The Only Sensible Way to Run A Business Peak: How Great Companies Get Their Mojo from Maslow GET THESE BOOK FOR FREE AT AUDIBLE.COM Contact Info Lucas Reeve's Linkedin Profile americannationalinvestments.com thepatiomarketplace.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 Lucas Reeve for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Donnie Glass we discuss: How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come. How the military taught him to live on purpose. Not trying to be the next Thomas Keller, instead be the best version of yourself. The journey to becoming a restaurateur is all bout learning "what not to do". Taking time to get to know those you'll be working for; values and visions have to be aligned. That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful. Why a sense of progress is so important to your happiness and well being. Guiding and keeping your team members engaged with constant gentle pressure. INTRO: After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA. Show notes… Favorite Success Quote or Mantra. "Lead from the front." Click here to join the Line Hotel Team... or follow this link: https://www.thelinehotel.com/austin/ 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? Don't waste time. Just do. What is your biggest weakness? Finding the will to do the things he doesn't like to do. What's one question you ask or thing you look for during an interview? Ask, "What do you do when you're not at work?" What's a current challenge? How are you dealing with it? Compartmentalizing: Running a restaurant Opening a restaurant Being a husband any everything else life throws at you. Chef is overcoming this by surrounding himself with really great people and leaning on them for help. Share one code of conduct or behavior you teach your team. Show up on time wearing what you're suppose to be wearing. What is one uncommon standard of service you teach your staff? Anticipatory service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Setting the Table: The Transforming Power of Hospitality in Business Mr. Hockey: My Story Share an online resource or tool. GuildSomm.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? His wrist watch. 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? It all starts at home. You're only as good as your last plate. If you're not enjoying, don't do it anymore. Contact Info GrisetteRVA.com @GrisetteRVA 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 Donnie Glass for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Ted Torres, we discuss: Not waiting for opportunities, creating them. How if you want to be the best you've got to work for the best. Having a positive attitude when receiving criticism; its your time to grow! When giving constructive criticism, be clear that you have the best intentions for that person. Why team work is so critical. How it is OK to ask for help. Making your systems processes and procedures as dumb proof as possible. Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from. Overcoming the fear of failure. The importance of managing your time. Focusing on the WORK and opportunities will come. Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted". The benefits of using your own cash to start a business. Things to consider when negotiating contracts. Using systems to get back time. Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering. Show notes… Favorite Success Quote or Mantra. "Destiny call everyone, but only a few dare to answer." 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? Determination. What is your biggest weakness? Communication. What's one question you ask or thing you look for during an interview? Ask, "Are you willing to learn?" What's a current challenge? How are you dealing with it? Not sacrificing quality for price. Share one code of conduct or behavior you teach your team. Never be later. What is one uncommon standard of service you teach your staff? Every guest is a VIP. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rich Dad's CASHFLOW Quadrant: Rich Dad's Guide to Financial Freedom Share an online resource or tool. Google Suite. What's one piece of technology you've adopted in your restaurant and how has it influence operations? TotalPartyPlanner.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? work hard make the most of your time Love often Contact Info coacatering.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 Ted Torres for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Ian Redshaw, we discuss: How being a star in this industry is about who you are, not just what you do. Why the "corporate scene" didn't jive with Redshaw. How fish rots from the head, so check your ego and attitude. How lies and cutting corners won't take you far. The weight your reputation has in this industry. Letting your weakness become strengths for others. Knowing your demographic. Being mindful and intentional about who you're creating opportunities for. When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture). Managing egos when there are multiple owners. The importance of good communication with multiples owners. Not getting into this industry for the money. Growing your business for the pure purpose of creating opportunities for you community. Not being a afraid to get down and dirty in jobs that are "below you". Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.

Show notes… Favorite Success Quote or Mantra. "Behind every difficulty is opportunity." -Albert Einstein "Smooth is fast." Resources Mentioned My first two episodes with Colton: 219: Colton Shoults | Taking Action with Persistence, Determinism & Creativity 275: How Restaurant Unstoppable is Impacting Lives Jolt- To Schedule a Demo CLICK HERE Revel POS To schedule a demo EMAIL ME [email protected] Zingerman's Guide to Giving Great Service 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! Contacts GrandJunctionSub.com Facebook/GrandJunctionSubs @grandjunctionsubs 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 Colton Shoults for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Ric Scicchitano, we discuss: How to organize your thoughts if you're not a liner thinker with mind mapping and list building. Leaning into your best skills. Being true to who you are. listening to the consumer and the guest. How culinary arts isn't driven by marketing; it's driven by human instinct and emotions. How you should pay attention to those who are successful over listening to the marketers. Knowing where you are strong, and surrounding yourself with people who are strong where you're weak. Don't focus on improving weaknesses; focus on improving strengths. How you should do some research before blindly giving a project to someone. At least have a slight clue. Ric Scicchitano is a Restaurant Executive with a core philosophy that "Better Food Wins Every Time!" A forward-looking brand leader with experience spanning Operations, Marketing, Design & Development, Food Manufacturing and Supply Chain. Over the past 25 years, Scicchitano has worked with growth orientated organizations such as Which Wich Superior Sandwiches and Corner Bakery Cafe. Today Scicchitano serves as Managing Partner at Food & Drink Resources. Show notes… Favorite Success Quote or Mantra. "Better food wins all the time." 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? Ability to understand the big picture quickly and to connect the dots. What is your biggest weakness? Not the best taster. What's one question you ask or thing you look for during an interview? Are they smiling and looking you in the eye? What's a current challenge? Helping people stay true to who they are. Share one code of conduct or behavior you teach your team. Listen; don't wait to talk. What is one uncommon standard of service you teach your staff? Smile more. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lincoln on Leadership: Lincoln on Leadership: Executive Strategies for Tough Times Blink: The Power of Thinking Without Thinking Share an online resource or tool. Amazon Prime Aqua-Calc.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Disposable timer. 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 is not about building a business. It is about being real and true to who you are. No regrets. Be nice to animals. Contact Info Foodanddrinkresources.com @foodanddrinkresources 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 Ric Scicchitano for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Mason Ayer, we discuss: The power of just being nice. Having a business partner that compliments you well. Being open minded when hiring your team. How having a background in law has helped Ayer's restaurant career. Creating systems in your life to be proactive. The importance of regular exercise, meditation, and sleep. The a risk of losing control of your brand when franchising and chasing fast growth. What Ayer didn't enjoy about being a lawyer. How Ayer transformed from lawyer to restaurateur. With multiple locations, struggle and importance of keeping the brand unified. How to wash yourself of the people who don't match the new culture you're creating. Creating systems and layers of financial accountabilities. The benefits of open-book management. Letting your managers have equity in the business. The danger in being TOO trusting. Having a close group of leaders and like-minded individuals you can share ideas with. After earning his Juris Doctor degree from the University of Virginia School of Law, Mason spent several years in the legal world before returning to his family's business, Kerbey Lane Cafe, in Austin, Texas. Today, Mason Ayer is serving as CEO of Kerbey Lane Cafe. Under his leadership, the Cafe has rapidly expanded and cemented itself as an iconic Austin business known for caring service and wholesome food served at reasonable prices. Show notes… Favorite Success Quote or Mantra. Just be nice. 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? Taking care of himself. What is your biggest weakness? Trusting too much. What's one question you ask or thing you look for during an interview? Have the interviewee tell a joke. What's a current challenge? How are you dealing with it? Navigating family business dynamics. Share one code of conduct or behavior you teach your team. Personal growth and education. What is one uncommon standard of service you teach your staff? Allocate 1% of sales to guest appreciation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Great Game of Business, Expanded and Updated: The Only Sensible Way to run a Company Zingermans Guide to Giving Great Service: Treating Your Customers Like Royalty. A Lapsed Anarchist's Approach to Building a Great Business (Zingerman's Guide to Good Leading) A Slice of the Pie: How to Build a Big Little Business Share an online resource or tool. BuildingChampions.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Compeat 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? Offer personal growth to your people. Make sure your family know you love them. Have fun. Contact Info www.kerbeylane.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 Mason Ayer for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Adam Johnson, we discuss: How having the discipline to do the hard things creates the freedom to live the life you want. The value of being a problem solver in this industry. Working in the industry before investing in culinary school. Some unconsidered challenges that come along with operating a food truck. Some of the unconsidered challenges that come along with operating from a commissary. The realistic time it takes to systemize your business if you didn't start with systems in place. How Square POS and Toast POS compare. Questions to ask yourself with getting your next POS. Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of Show notes… Favorite Success Quote or Mantra. "Hard choices, easy life. Easy choices, hard life." Resources Mentioned Restaurant365 QuickBooks Googles G Suite 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? Jack of all trades. What is your biggest weakness? Jack of all trades. What's one question you ask or thing you look for during an interview? Ask: "How did you get into the industry?" "Why are you still in this industry?" What's a current challenge? How are you dealing with it? Seasonality. Share one code of conduct or behavior you teach your team. It is always ok for the customer to be wrong. What matters is that they leave happy. What is one uncommon standard of service you teach your staff? Treat your guest as if they are on vacation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Obstacle is The Way: The Ancient Art of Turning Adversity to Advantage Share an online resource or tool. Google G Suite What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square POS Toast POS 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? Almost everything worth doing is going to be hard. Negatives can be positives, you just haven't realized it yet. Take time to reflect on the things you've actually accomplished. Contact Info [email protected] @thisisajohnson Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Adam Johnson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Mike Milan, we discuss: Being a person of value by solving problems. When in charge, take charge. Fear being the indicator to press on. Leaning into your strengths. Taking away your staff's reasons not to work. How to attract people onto yourself with karma. How recruiting takes non-stop effort every day. Even if you're not hiring, hire people who are a right fit for your business. Make room for them. Setting standards so you can evaluate staff performance. Having a nest egg of people to draw on for employment opportunity. The significance of cashflow. Becoming active in your community to gain loyal customers. Converting the day to day to processes, while not being overly automated. With more than 20 years of experience and an MBA from Baylor University, Mike Milan is VP of Customer Success at Finagraph. Prior to joining Finagraph, Mike was President of J&M Investments which owned and operated various companies in the hospitality staffing, food and beverage, real estate management, and consulting industries. Show notes… Favorite Success Quote or Mantra. "Solve a problem." 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? Having perseverance coupled a strategy. What is your biggest weakness? Being too kind-hearted. What's a current challenge? How are you dealing with it? Financial education of business owners. Share one code of conduct or behavior you teach your team. Treat everyone as if they are your best customer. I will not lie, cheat, steal, or tolerate those who do. What is one uncommon standard of service you teach your staff? Create an "Aura". Acknowledge in minutes Update Resolve Approach What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Start with Why: How Great Leaders Inspire Everyone to Take Action Find Your Why: A Practical Guide for Discovering Purpose for You and Your Team Share an online resource or tool. Business Boot Camp Business Insanity What's one piece of technology you've adopted in your restaurant and how has it influence operations? Quickbooks Cashflowtool.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? Solve a problem Control what you can control Live, love, laugh. Contact Info [email protected] @biztechnitian 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 Mike Milan for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Stefan and Sofia Soltys, we discuss: What Stefan and Sofia learned hospitality observing their parents. Learning from a variety of people and discovering what works for you and doesn't work for you. Assuming what the guest wants and initiating the interaction. Finding the sweet spot between starting too small or starting too big. What good communication looks like. Tips on how to communicate using your body language. Being tired of working for other people. The importance of having a good lawyer when purchasing a restaurant space. Researching your landlord before signing a contract. Trust your gut, but also question it. Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim. Show notes… Favorite Success Quote or Mantra. "Onwards and upwards." 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? High Energy. Attention. Respecting staff. Having fun. What is your biggest weakness? Perfectionist. Too empathetic. What's one question you ask or thing you look for during an interview? Look for nervousness- It says they care. Smile. What's a current challenge? How are you dealing with it? Managing cost. Share one code of conduct or behavior you teach your team. Treat your guest like a friend. Staying on your toes. What is one uncommon standard of service you teach your staff? Having a greater sense of awareness of anticipated needs. Share an online resource or tool. Guild of Sommeliers Podcast. 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 Never Split the Different: Negotiating as if Your Life Depended on It What's one piece of technology you've adopted in your restaurant and how has it influence operations? Merchant Facility 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 it a shot. Be nice . always have fun. Don't sweat the small stuff. Contact Info Instagram: @odessafitzroy Website www.littleodessa.com.au www.francisfoodandcoffee 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 Stefan and Sofia Saltys for joining me for another awesome episode. Until next time!

In this episode with Doug Radkey, we discuss: Why it is so important to love the work you do, ESPECIALLY in this industry. How owning a restaurant goes far beyond a love for to cooking. The importance of networking when you're young. Getting outside your comfort zone. Sacrificing social life to get ahead in your career. Staying organized and living your life off a list of to dos. The 3 key plans you need when opening a restaurant. Feasibility Plan. Concept Develop Plan. Business Plan. Doug Radkey is the owner and founder of Key Restaurant Group, a restaurant/bar start-up development agency in Canada. With 17 years of experience, Radkey is a leading voice in the development of feasibility studies, unique concepts, business plans, marketing plans, memorable menus, guest experiences, and financial management systems. Show notes… Favorite Success Quote or Mantra. Whatever you do, make sure you wake up excited to go to work ever day. If you're not, find new work. Resources mention getflow.com keyrestaurantgroup.com/solutions/ 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? Patience What is your biggest weakness? Being too patient. What's one question you ask or thing you look for during an interview? Ask, "What are three things you use a pencil for?" What's a current challenge? How are you dealing with it? Going through the technology options out there. Share one code of conduct or behavior you teach your team. Be creative. Think outside the box. What is one uncommon standard of service you teach your staff? Empower your team make decisions on the spot. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Your Restaurant Sucks!: Embrace The Suck. Unleash Your Restaurant. Become Outstanding Share an online resource or tool. Typsy FoodableTV.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast Touch Bistro 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? Hire the person. Not their experience Maximize every moment Be innovative. Contact Info Keyrestaurantgroup.com @KeyRestaurants 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 Doug Radkey for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Clinton McIver​, we discuss: Knowing and having the mentality that the hard days make the good days. How Chef McIver fell in love with foods ability to make people happy. The benefits of doing an apprenticeship instead of going to culinary school. The diversity of people you get to experience working in hospitality. Creating the personal mission to learn as much as you can as quick as you can. How success in this industry comes from valuing quality over quantity. Overcoming extreme sickness to come back even stronger than before. Tasting your own food. Channeling out the bad and focusing on the good, and what you want. The proper way board and turn around a failing restaurant. Treating everyone moment of your life as if your future investor is standing right in front of you. Not being willing to trade autonomy for startup capital. Surrounding yourself with key people who are strong where you're weak. Holding high standards for yourself results in attracting onto yourself others who have high standards. Doing whatever it takes to make sure the people who come to your restaurant come back. Clinton McIver​ sharpened his teeth as sous chef at Vue de Monde. However, it was at Clayton Bowls Club where he truly made his name. After finishing at the Clayton Bowls Clube, Mclver got to work building his dream restaurant. I n the Winter of 2016 the 34-seat, Amaru, opened to much acclaim. They're still going strong. Show notes… Favorite Success Quote or Mantra. "The Harder days make the good days. Persistence is key." 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? Determinism. What is your biggest weakness? Discipline and self control to not have too much fun. What's one question you ask or thing you look for during an interview? Ask, "What do you want to achieve in life?" What's a current challenge? How are you dealing with it? Finding key staff members. Share one code of conduct or behavior you teach your team. Hold esteem for yourself. What is one uncommon standard of service you teach your staff? Be real. Be yourself. Have fun. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Alchemist: A Fable About Following Your Dream. Share an online resource or tool. Elizabeth on Food Andy Hayler What's one piece of technology you've adopted in your restaurant and how has it influence operations? Obee 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 relentless for what you want in life. Surround yourself with the people you want to be. Remember to love and have fun. Contact Info AmaruMelbourne.com.au 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 Clinton McIver for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Chris Wade, we discuss: How desire for travel brought Wade to becoming a chef. Nailing down and sticking to basic principles. Discipline to follow standards. Working for the best, but not staying more than 12 months. Not letting the critics get the best of you. Listen to and giving the guest what they want. Creating opportunity on your menu for the big spender and wow factors. The older you get, the less you put on the plate, because of how more confident you are. Not letting ego and partying get in the way of your success. Taking time to be grateful for what you have accomplished instead of being envious of what you've yet to accomplish. Spoiling your guest in the beginning to make them a regular. How regulars come back for the people behind the restaurant, not the food. Graduate of box hill, Chef Chris Wade AKA the Steak Mistro has spent many years cooking and learning alongside the greats, in some of the best-known restaurants in the world. Today Chef wade serves as Executive Chef and Part owner at Steak Ministry, in Melbourne, Australia. Show notes… Favorite Success Quote or Mantra. "It all starts with the right ingredients, then just bring creativity to the table." Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Drive. Passion. What is your biggest weakness? Patience for silly people who don't try their best. What's one question you ask or thing you look for during an interview? Excitement to join his time. What's a current challenge? How are you dealing with it? Preparing for a world tour. Share one code of conduct or behavior you teach your team. Don't lie. Don't work in silence. What is one uncommon standard of service you teach your staff? The level of education and training they give their staff. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard. Stay focused. Forward planning is the key. Contact Info Steak Ministry Bar & Grill ChefChrisWade.com Instagram @ChefChrisWade Facebook/STKMChef 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 Chris Wade 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!

To set up a demo with Untappd, CLICK HERE In this episode, Untappd's Brandon Walker, we discuss: What makes Brandon an expert on Untappd. Untappd's organizational history. How you can use Untappd for marketing. How you can use Untappd for its consumer analytics. The support systems Untappd porvides its users. How Untappd improves customer engagement. How Untappd improves in house efficiencies. The features you can upgrade to on the Untappd platform. How you can get complimentary in house promotions (valued at $300) if you USE MY LINKS to set up a demo. Brandon Walker is the VP of Sales for Untappd for Business (launched in February 2016) - a SaaS product geared to help beer-oriented businesses grow and better connect online. For the past 18 months, Brandon has been building a sales force that's grown from 1 to 60 people. Currently, there are over 14,000 businesses using the Untappd software. Show notes… Favorite Success Quote or Mantra. "Try to always view change as evolution and failure as a stepping stone to success." 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! Contact Info To set up a Demo or to learn more about Untappd for Business, CLICK HERE Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Brandon Walker for joining me for another awesome episode. Until next time!

This is the 2nd interview with Chef Shawn Quade and Veronica Fill. To get the full back story, head over to restaurantunstoppable.com/297. In this episode with Chef Shawn Quade and Veronica Fil, we discuss: The role delegation plays in expanding your business. How delegation and giving people equity in the business increases drive, moral, and overall energy of the team. What Veronica and Chef Quade find appealing about the Los Angelos market. Doing only what you are best at, and surrounding yourself with a team of people who are better at all the other things. How surrounding yourself with great people doesn't just happen; it takes constant, gentle pressure. When opening a second location, getting the first location to the point where it doesn't need you to operate efficiently. The goal being to make yourself redundant on a day to day basis. Sharing the spotlight with your team. How awards and other accolades are becoming a bunch of shit and how they have more to do with advertising and marketing than anything else. Having someone on team to do the boring stuff (organizing contract, managing media, economics, trends, price forecasting). The benefits of pre-ticketed dining. Having definite strategies and goals put in place. Looking at what everyone else is doing, then do the opposite. The difference between the American and Australian markets. Creating new categories to instantly become #1. Having an open-mind toward technology. Show notes… Favorite Success Quote or Mantra. "You can't fail if you haven't stop trying yet." 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! Resources Mentioned Episode 297- My first recording with Chef Quade and Veronica Fil Typsy Tock Contact Instagram @Restaurant_Lume @MrHarrysMark Website RestaurantLume.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 Shawn Quade and Veronica Fil for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Michael Lennox, we discuss: How Lennox became a successful restaurant owner with ZERO restaurant experience. How the opening of the Atlanta Belt Line has been creating new opportunity for local restauranteurs. How Lennox is using skills he picked up from his law and real estate experience as a restaurateur. Key things to consider when negotiating a lease. How to get an SBA loan with no prior industry experience. Surrounding yourself with a team of people who are strong where you're weak. Centralizing the communication between the FOH and BOH through the GM. Keeping your cool under pressure so your negative energy doesn't affect your team. Surrounding yourself with managers who have strong networks. Giving your managers opportunity to grow. Freeing yourself from the day to day with delegation so you can redirect your focus to working on the business. "Shaking the ghost" out of pre-existing restaurant spaces before moving a new restaurant in. Michael Lennox is a 33 year old Atlanta native. Upon returning to his hometown and prior to his career as a restaurateur, Lennox practiced law. Lennox took his first swing at the restaurant industry in 2014 with Ladybird Grove & Mess Hall. Following Ladybird's success, Lennox opened sister restaurants Muchacho and Golden Eagle in the fall of 2017 to much acclaim. Show notes… Favorite Success Quote or Mantra. "Genius is 1% inspiration 99 perspiration." 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? Trusting your team. Early and often. Ask questions later. What is your biggest weakness? Being his own biggest critic. What's one question you ask or thing you look for during an interview? Ask, "What do you like to cook during your free time?" What's a current challenge? How are you dealing with it? Building up the management company. Share one code of conduct or behavior you teach your team. Even if you Don't know that right solution or answer, just try as hard as you can. What is one uncommon standard of service you teach your staff? Put yourself in the guest shoes. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM A Lapsed Anarchist's Approach to: Being a Better Leader. Building a Great Business. Managing Ourselves. to the Power of Beliefs in Business. Share an online resource or tool. Taskworld What's one piece of technology you've adopted in your restaurant and how has it influence operations? Fintech 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? Try the hardest in everything you do. Never tell a line. Always give your friends and family the shirt off your back. Contact Info @ladybirdatlanta @MuchachoATL @GoldenEagleATL Thanks for Listening! Thanks so much for joining us 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 Lennox for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In This episode with Jolt App's Ben Morrell, we discuss: Jolt's company history. Why the Jolt app was created. Some of Jolt's major features. How Jolt saves you time and money. How Jolt helps reduce stress. How Jolt empowers your team, and makes the work place more fun. How much it cost to use Jolt. Ben Morrell is one of Jolt's original ten employees and works as one of their lead account executives. He joined the company when they were still a small garage startup around 5 years ago. In that time he has seen Jolt grow into a company of over 120 employees with thousands of customer worldwide. Jolt has developed some of the industry's leading technology to help streamline operations, boost accountability, visibility, and productivity, and help save restaurant owners thousands of dollars. To learn more about Jolt, CLICK HERE to schedule a one-on-one demo with Ben Morrell or https://calendly.com/benjamin-morrell/30min/ 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! Contact Info [email protected] joltup.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Morrell & Jolt for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Rob Perez, we discuss: Being self aware of your energy level as a leader. If you have high energy, you'll bring people up. If you have low energy you'll bring your people down. No one will exceed your energy. The significance of systems and processes in scaling. Taking advantages of the moment. Choosing to focus on the rainbow instead of the storm. The importance of delegating more instead of trying to do it all. How overworking and not asking for help leads to burnout. Thinking of your brand as a country. The difference between working for corporate operation VS your own independent. Working as a franchise opener so you can get experience with restaurant openings, before opening your own. Telling the story and creating the picture of what you're trying to build before you start building it. Learning to slow down when you communicate. How financial freedom and general freedom from your restaurant comes from volume. You need to earn so much in order to remove yourself from the operation. When you know its time to scale from one location, to two locations, and then to three locations. What led to opening the social enterprise, DV8 Kitchen. How success in a social enterprise comes from not lowering your standards. The role human dignity plays in the success of a social enterprise. Rob Perez got his start in the restaurant business as a young man living in California. He would go on to spend over a decade between the Hard Rock Cafe and Walt Disney Company. In 2008, Perez, along side wife Diane, launched a new casual dining concept in Lexington, KY, Saul Good Restaurant and Pub. In the years that followed, the couple opened two more restaurants under the Saul Good brand. In 2017, the Perez family opened Lexington's first social enterprise restaurant, DV8 Kitchen, with the mission to provide a second chance for individuals recovering from Alcohol and drug addiction. Show notes… Favorite Success Quote or Mantra. " You gotta know your numbers. We're not talking P&L's we're talking your personal #. If you are a 7 no one is every going to be higher than that number." 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? Patience. What's one question you ask or thing you look for during an interview? Look for people who are self-aware. What's a current challenge? How are you dealing with it? Operating in a saturated restaurant market. Share one code of conduct or behavior you teach your team. Know your number. What is one uncommon standard of service you teach your staff? Be proactive Anticipate needs of the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Bible Share an online resource. Micros Pulse PWhat's one piece of technology you've adopted in your restaurant and how has it influence operations? eople Matter Now operates as Snag Hotschedule If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Believe in something bigger than you. Put your family as a prior. Serve people. Contact Info Blue Grass Hospitality Brian Mcardy 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 XXXXXXX for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Mark Jensen, we discuss: Being realistic about the level of work required to open a restaurant. Asking yourself, "Are you willing to handle that level of work?" Traveling and living to find your passion. Being patient during the come-up. Put your nose down, do the work, and give all of yourself. The more your put in now the more you'll get out later. The influence of a Biology Degree in cooking. How blowing up and being angry doesn't work as a leadership style anymore. Scaling from catering, to mobile truck, to brick and mortar. Slowly building your brand and network as your growing. Comparing yourself globally, not locally. Things to be considered when scaling with a food truck. Using Kickstarter to get a little cash and to show investors that you're building momentum. Keeping hope during the loan processes. Abandoning the idea of getting money from investors, at the expense of losing authenticity. Not spreading your team to thin by offering lunch and dinner. The Benefits of Pre-ticked seasonal Sunday supers. Using lists. Being aware of your energy and how your emotions are impacting those around you. Starting in his family's restaurant in Vermont, Chef Mark Jensen was soon working in restaurants in France, Scotland, Italy, and finally back in New England. Eventually, Jensen brought his family to Lexington, KY, where he began Mark Jensen Catering. The catering company evolved to include Fork in The Road Mobile Galley. In the summer of 2015, Jensen took the momentum he gathered from the mobile food truck and opened Middle Fork Kitchen Bar to much acclaim. Show notes… Favorite Success Quote or Mantra. "You should only aspire to what you're willing to achieve." 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? Focus. Perseverance Not taking on more than he's willing to take on. What is your biggest weakness? Thinking he can do it all. Time management. What's one question you ask or thing you look for during an interview? Let the interviewee talk. Find out if they have a plan. What's a current challenge? How are you dealing with it? Overcomeing the day to day. Share one code of conduct or behavior you teach your team. Excellence at all levels. What is one uncommon standard of service you teach your staff? Truthfulness. 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 Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Share an online resource or tool. Heritage Radio Cooking issues with Dave Arnold. The Business of the Business with Phil Collichio. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be yourself. pay attention. Do good. Contact Info [email protected] www.middleforkkb.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 MARK JENSEN for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Billy Terrell, we discuss: Creating a feeling of camaraderie and comfort for your guest. Being able to seperate the good drunks from the bad drunks. Being able to tell bad drunk in the most polite way they're being a bad drunk. Crazy stories from his Bull Riding days. How success doesn't always have to be centered around money. It can also be centered around happiness. The qualities of "bartender's bartenders." As a bartender, why it is smart to put an end to conversations around religion and politics. Love what you do. Your guest will feel it. They'll feel it even more if you don't love what you do. The BBQ culture of sharing what you know. Why sharing what you know is good for business and makes everyone better. Your biggest competition being yourself. Keeping it simple and being patient. Hailing from Red Bay, AL, Billy Terrell got his food and beverage career started bartending. As far back as he can remember, whenever he was in a new city he made it his personal mission to hunt down that cities best BBQ. In 2002 Billy got the cooking itch while in Nashville cooking for inner city youth. That triggered a series of events which ultimately lead to The Beached Big and TinWest BBQ. Favorite Success Quote or Mantra. "If you are putting your name on it, it has to be as good as you can make it." 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? Doing what he likes. Being true to himself. What is your biggest weakness? Time management. What's one question you ask or thing you look for during an interview? Hire people you can get along to. What's a current challenge? How are you dealing with it? Getting over his cold. Share one code of conduct or behavior you teach your team. Believe in what you're doing. If you are saying you are the best, you better believe it. What is one uncommon standard of service you teach your staff? Eye contact. Don't just hand people food, hand them your excitement for the food they're about to eat. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Holy Bible Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Share an online resource or tool. Terry doesn't leverage online resources. He's more into What's one piece of technology you've adopted in your restaurant and how has it influence operations? 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? Listen to your customers... to a point. You can't please them all. Leave a legacy. Love everyone. Contact Info @thebeachedpig 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 BILLY TERRELL for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Carey Bringle, we discuss: What BBQ means to Carey; fellowship. Transparency with why and how you do things and not letting the critics get to you. Mentoring someone to the point where they can go out and start their own then and helping them when the time comes. Starting your restaurant as a side hustle or hobby, and slowing scaling into full time. Being patient for the right location. Finding partners/investors who believe in you and give your free range. Learning from your failures. The risk of not having a back up plan. Developing your personal brand. Networking and strategically aligning your personal brand with other brands that are doing well. Going to other successful restaurateurs for advice when starting your restaurant. Taking the time to figure out the numbers before you open. Sharing your knowledge with those looking to open a restaurant. Making your guest feel like they are a part of the family. Starting a restaurant spending every day doing every job and slowly creating trust, and systems to empower your tea m and slowly remove yourself from the day to day. A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey Bringle developed an appreciation for 'BBQ at a young age. He would spend much of his young adult live being mentor by uncle, Bruce Bringle, and competing as a champion BBQ'er. Bringles famous Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey and of course, some damn good BBQ. On top of all of this Carey recently started his on podcast. Peg Leg Porker Live from the BS corner. Show notes… Favorite Success Quote or Mantra. Opportunity comes often. It knocks as often as you have a trained ear to hear it, a trained eye to see it, a trained hand to grasp it, and a train head trained to use it. 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? Being true to himself. What is your biggest weakness? Loud mouth. What's one question you ask or thing you look for during an interview? Look for fun people. What's a current challenge? How are you dealing with it? Focusing on the most important things, and not spreading himself too thin. Share one code of conduct or behavior you teach your team. Treat everyone like family. What is one uncommon standard of service you teach your staff? Share the tips with everyone. Thats not my job doesn't exist. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Anatomy of Peace: Resolving the Heart From Conflict Share an online resource or tool. Drudge Report Nashville Business Journal Nashville City Paper What's one piece of technology you've adopted in your restaurant and how has it influence operations? Fresh Hospitality 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? Cant never could. Be honest and true to yourself. Work your ass off. Contact Info @Peglegpoker /peglegporker www.peglegporker.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 Carey Bringle for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Deb Paquette, we discuss: How helping people is what drives Chef Paquette. Identifying those who are with you for more than just the job, and helping them through their career. Discovering mentors through books. Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time. Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone. How to show someone the right way to do something. Approaching angry tables with positive energy. The key to good to communication is asking questions and listening. Understanding value in an industry of small margins. The significance of trusting and believing in your people. Learning that not everyone is going to love your style and to not take it personally. Don't let the negative reviews get you down. How to defuse awkward and difficult guest. Taking jobs early on that will teach you about management, systems, and structure. A female potty mouth's opinion on #metoo. Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef. She's won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC. Show notes… Favorite Success Quote or Mantra. "You need work ethic and to be a nice person." 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? Work Ethic. Humor. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? "Do you you play nice with others?" What's a current challenge? How are you dealing with it? The lack of work ethic from the new generation. Share one code of conduct or behavior you teach your team. Communicate everything. If you don't know the answer to something, ask. If you did something wrong, tell me. What is one uncommon standard of service you teach your staff? Being knowledgable servers. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM On Food and Cooking: The Science and Lore of the Kitchen The New One Minute Manager Share an online resource or tool. The Google Machine What's one piece of technology you've adopted in your restaurant and how has it influence operations? vitamix cvap If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? If you're not having fun, dont do it. be Be happy. Eye contact. Love your family. Contact Info ETCH ETC 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 Deb Paquette for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Derin Alemli, we discuss: Being true to yourself. Studying the consumer market. Retaining the human element in a technology driven restaurant. Using catering to scale into a brick and mortar. Using ingredients that can be integrated across multiple menu items. The lean startup methodology. Starting with a "minimal viable product". Keeping your menu simple, yet interesting. How to sell a vision. Using SBA loans to validate the vision and find more funding. What to consider when finding a location. What the flow of a high-tech, low-touch company looks likes. Why Derin decided to go with proprietary technology. Graduate of the University of Central Florida and the University of Chicago, Derin Alemli is a cereal entrepreneur. His first entrepreneurial success, DownBeats, set Derin up to tackle his newest entrepreneurial venture Square Roots Kitchen, a fast casual restaurant using technology to give customers the ultimate meal customization experience. Their theory is that an automated restaurant, if done right, can give consumers an easier and more personalized experience that's fast while allowing to operate with minimal staff members. Show notes… Favorite Success Quote or Mantra. "Be true to thy own self." 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! Contact Info @DerinAlemli @SquareRootsKitchen www.squarerootskitchen.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 Derin Alemli for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Margot McCormack, we discuss: Keeping it simple... Make it taste good. Learning the importance of systems and organization. Understanding that you are the only person that makes your restaurant a priority and giving freedom from your restaurant to your employees. What you can learn from working for a corporate restaurant. Encouraging people who've "got it". The value in doing your own thing. Maximizing the college experience. Welcoming people into your restaurant as if you were welcoming them into your house. Choosing to be a part of the solution and not a part of the problem. When opening a restaurant, start where you can, not where you think you should. Being careful about who you're partnering with. The value of just taking a leap and starting. Scaling from one locations to two locations Nashville native, Chef Margot McCormack is a graduate of UT Knoxville and the Culinary Institute of America. 1995 After spending some time cooking in NYC, Chef McCormack returned to Nashville as Executive Chef of F. Scott's. In 2001 Chef McCormack opened her own restaurant Margot's Cafe and Bar. Five years later she opened her second location, Marche Artisan Foods. Both restaurants are going strong to this day. Also Chef Margot was just nominated for James Beard "Best Chef Southeast". Woot woot! Show notes… Favorite Success Quote or Mantra. "Make it taste good." 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? Work ethic. What is your biggest weakness? Work ethic. What's one question you ask or thing you look for during an interview? hire for hospitality. Hire the person, not what they can do. What's a current challenge? How are you dealing with it? Staffing. Adopting to the cultural changes. Example. Tattoos and piercing are now ok. Share one code of conduct or behavior you teach your team. Bring something to the table. What is one uncommon standard of service you teach your staff? Make a human connection to the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Chez Panisse Pasta, Pizza, & Calzone (Chez Panisse Cookbook Library) The Good Earth A Lapsed Anarchist's Approach to: Being a Better Leader. Building a Great Business. Managing Ourselves. to the Power of Beliefs in Business. Share an online resource or tool. 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? Have fun. Work hard. Make memories. Contact Info @MargoCafe 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 Margot McCormack for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Tandy Wilson, we discuss: How hard word and creativity is enough to make it in this industry. How if anyone tells you they know everything about food or the restaurant business, they're full of shit. Why letting drugs and alcohol run your life is simply not worth it. How good it feels to turn your life around. Applying simple techniques and the striving to be perfect. Keeping your station organized. Going after passion and not the money. The power of having a goal and writing it down. Biting your tougnue and absorbing information. Keeping a journal to document your life. Saying you "buy local" when only a few local items exist on your menu being bs. Advice on how to build a business plan. Knowing your numbers. Sharing growth and opportunity with your people. Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit. Show notes… Favorite Success Quote or Mantra. "With respect, hard work, and creativity, you can get somewhere." 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? Sense of urgency. Consolidation is consideration. What is your biggest weakness? Doesn't know when to stop. What's one question you ask or thing you look for during an interview? Ask, "What book are you reading?" What's a current challenge? How are you dealing with it? Trying to get ahead. Know that every person coming into your restaurant who puts food in their mouth is taking care of your family and team. Share one code of conduct or behavior you teach your team. Don't rip tape. What is one uncommon standard of service you teach your staff? Let the guest be the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Culinary Artistry Share an online resource or tool. For the Small business magazine What's one piece of technology you've adopted in your restaurant and how has it influence operations? Become Excel spreadsheet champion 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 every day. Don't play with politics. Be Who you are. Contact Info Instagram: @tciocciatn @thefarmhousesobro @blackrabbittn Websites: TheFarmHouseTN.com BlackRabbitTN.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Trey Cioccia for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Brett Ottolenghi, we discuss: How Brett got into the business of food importing. Having something to fall back on if your entrepreneurial venture doesn't work. Advice on how to bring a food product to market. Certain logistics that you can get caught up on when bringing a product to market. How doing one thing really well can take you far. Taking whats good and making it better Why Brett founded the Vegas Food Expo (VFX) What to expect at the Vegas Food Expo Trends in the restaurant industry. Why following trends is not always a good idea. Leveraging trends to create new products. Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foods. Ottolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors. In this episode with Brett Ottolenghi, we discuss: How Brett got into the business of food importing. Having something to fall back on if your entrepreneurial venture doesn't work. Advice on how to bring a food product to market. Certain logistics that you can get caught up on when bringing a product to market. How doing one thing really well can take you far. Taking whats good and making it better Why Brett founded the Vegas Food Expo (VFX) What to expect at the Vegas Food Expo Trends in the restaurant industry. Why following trends is not always a good idea. Leveraging trends to create new products. Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foods. Ottolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors. Show notes… Favorite Success Quote or Mantra. "If you really look closely real over night success took a long time." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Contact Info VegasFoodExpo.com www.artisanalfoods.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 Brett Ottolenghi for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Cara Graham, we discuss: Trusting your gut/intuition. The value of working in corporate structure to learn the standards. The authentic personality of your servers coming out in front of your guest. Constantly putting yourself in uncomfortable positions in order to grow. Not being pretentious with your food and beverage knowledge. Learning by constantly taking on new responsibilities. The importance of educating your staff, so your staff can educate your guest. Being confident and sure as a leader. Working together as a team. Giving your people opportunities or risk losing them. Hiring people that mesh well with your team chemistry. How to maintain your cool when someone green is doing something totally stupid. Being open to learning from your staff. The importance of giving back to your community. Hailing from Pegram, TN Cara Graham got her start in hospitality serving while in college. She instantly fell in love. Over the next 20 years she would progress by constantly challenging herself, and taking on tasks she wasn't accustomed to. She climbed the latter from server, to bar tender, to manager, and eventually to general manager at Eastland in Nashville. It was at Eastland where she met her future business partner, Chef Hal Holden Bache. In 2011, together, they opened Lockeland Table Community Kitchen and Bar. Show notes… Favorite Success Quote or Mantra. "Follow your moral compass." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Paying attention. Constantly living in a place of growth. What is your biggest weakness? Worries too much. What's one question you ask or thing you look for during an interview? Pay attention to body language. What's a current challenge? How are you dealing with it? Work-life-balance. She has overcome this by empowering her team. Share one code of conduct or behavior you teach your team. Be kind. What is one uncommon standard of service you teach your staff? Be yourself. Know your menu. Know the stories behind the food. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Feed the Resistance: Recipes + Ideas for Getting Involved Share an online resource or tool. Cherry Bomb Podcast. 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 work hard find what you love. Contact Info [email protected] Email: [email protected] Instagram: @lockelandtable Chef Hal's personal Instagram:@chefhalholdenbache Facebook/lockelandtable 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 Cara Graham 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!

[smart_track_player url="http://traffic.libsyn.com/restaurantunstoppable/456_Chef_Hal_Holden-Bayche_mixdown.mp3" twitter_username="ericcacciatore" ] In this episode with Chef Hal Holden-Bache, we discuss: The new generation being the generation that brings us back to doing things the old way, "Getting their hands in the dirt!" Traditional education not necessarily being the best path. Surrounding yourself with the greatest if you want to be the greatest. ESPECIALLY during the come up. How kitchen culture has evolved to be more supportive and collective. If you bust your ass for others, they'll bust their ass for you. Life in an apprentice program. The importance of learning to cook for the guest and not for yourself. Being mindful of how the menu you write affects your team. The power of a well balanced group of three in a partnership. making a list of nonnegotiable list of things you'll need to be happy.when opening a restaurant. How when you go to work for the best during your come up, the best come to work for you. Your goal being managing managers. Not being one of those chefs who says they lost their life to their restaurant. Creating standards and sticking to them. How to handle critiques. Chef Hal Holden-Bache attended Shepherd University in his home town of Shepherdstown, WV. After graduating, Hal fine-tuned his abilities apprenticing at the world-class Greenbrier Hotel and Resort. When he wasn't apprenticing he was seeking the mentorship of Certified Master Chefs, and world renowned restaurateurs. In 2002 he arrived in Nashville, TN. 10 years later he, along side business partner, Cara Graham, opened Lockeland Table Community and Bar. Six years later they're still going strong. Show notes… Favorite Success Quote or Mantra. "Teamwork makes the dream work!" "Chemistry is more important than talent sometimes." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Social and emotional intelligence. What is your biggest weakness? Desire to be a father. What's one question you ask or thing you look for during an interview? Ask, "What book are you reading right now?" You can learn a lot from a person with this questions. What's a current challenge? How are you dealing with it? making adjustments to his team with the departure of his Sous Chef. Share one code of conduct or behavior you teach your team. Control your emotions. Take care of your health. What is one uncommon standard of service you teach your staff? Treating every person as a VIP 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 Living According to Joe Beef: A cookbook of Sorts Share an online resource or tool. 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? Education. Get it and give it. Its possible to be profitable. Take care of your community. Contact Info Email: [email protected] Instagram: @lockelandtable Chef Hal's personal Instagram:@chefhalholdenbache Facebook/lockelandtable 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 Hal Holden-Bache 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!

n this episode with chef Debbie Sutton, we discuss: What Debbie first liked about the hospitality industry; dealing with and making people happy. Keeping sight of the bottom line. Bad issues in most restaurants starting at the top. How to turn around a failing restaurant. Our responsibility as business owners to see the good and strengths in others, pulling it out of them, and helping them along their path in life. Holding people back from progressing for your own benefit being the worst thing you can do. How success can be defined by how many people you've helped. How the corporate world put people "in a box" and limits creativity. The power of declaring what you want in live. Say it out loud! How Organization is important and if you're not organized find people who are. Focusing on what you do best keeping the cashflow high. While it is good to be the best at one thing, don't put all your eggs in one basket. How less... can be more. Keep it simple. Why knowing what you're able to do and holding your ground is so important during the negotiation process. Learning how and knowing when to say "no". How saying no can lead to trust. Hailing from New York, Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. In 1999 wanting to offer more, she and her Father chose to open their own café' and catering business in White House, TN. Today, Debbie is Owner and Executive Chef of 8 Lavender Lane, a full service catering and foods company managing 1,100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena's. Show notes… Favorite Success Quote or Mantra. "Be inspired by everyone you meet and everything you see. And, inspire someone every day. Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Not living in a box. Optimism. What is your biggest weakness? Organization. What's one question you ask or thing you look for during an interview? Ask, "Why do you want to work here?" What's a current challenge? How are you dealing with it? Expansion Share one code of conduct or behavior you teach your team. Beware of how you present yourself. What is one uncommon standard of service you teach your staff? Do whatever it takes to make the customer happy. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Alexa 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? Inspire people everyday. Be inspired by people every day. Be inspired by everything you see. 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 Debbie Sutton for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Jeff Newman, we discuss: How success comes from the work you do after you've done all your work for the day. Whether busy or slow there is always one speed you move in a kitchen. Taking the time to mold the next generation of professionals. continually questioning what you're doing. Organization and list making. Taking the guest prospective to be proactive. The tiny details that make a big difference. Getting out of your education what you put into it. How to manage people. Being true to yourself. Getting over the fear of just starting. Continuous improvements. Taking care of your employees. Having more money than you think you need. Chef Jeff Newman hails from Lexington, KY and got his start working at the Marriott. While at the Marriott he was offered a scholarship to attend The Culinary Institute of America. After the CIA he fulfilled his obligation with the Marriott and continued to sharpen his teeth at Boone Tavern. In 2014 He partnered Jon Rigsby and opened Blue Door Smokehouse. They've been selling out of brisket daily since. Show notes… Favorite Success Quote or Mantra. "Perseverance and success is based off all the work you do after all the work you've done all day." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity. What is your biggest weakness? Being a dreamer. What's one question you ask or thing you look for during an interview? Hire people who engage you during the interview. What's a current challenge? How are you dealing with it? Not being able to meet the meat demand. Share one code of conduct or behavior you teach your team. Honesty What is one uncommon standard of service you teach your staff? Know your guest's name and whats going on in their live. it has to be genuine. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM A Walk Across America Share an online resource or tool. Mind of a Chef Instagram @reneredzepinoma @anthonybourdain @mikeisabelladc @franklinbbq 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? Authenticity. Acceptance. Be open minded. Eat good food. Contact Info Bluedoorsmokehouse.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 Jeff Newman for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Toa Green we discuss: Opening a restaurant day-by-day, lesson-by-lesson. Building your team. Getting out, connecting with local media, and your community. Paying attention to what your customers want. When you're on to something lean into it and test the market slowly. Getting your people trained to the point where you can leave your restaurant. The impact of doing a few things really well. Giving up on one dream to pursue an even bigger dream. A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners. Show notes… Favorite Success Quote or Mantra. "Step by step, courageously." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being open minded. What is your biggest weakness? being more patient What's one question you ask or thing you look for during an interview? look for: kindness and compassion. people who are well rounded. passion for serving. people who are fun to be around. What's a current challenge? How are you dealing with it? Time. Share one code of conduct or behavior you teach your team. Honesty and openness. What is one uncommon standard of service you teach your staff? Go above and beyond 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 Transforming Power of Hospitality in Business Creative, Inc.: The Ultimate Guide to Running a Successful Freelance Business 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 Jolt 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 yourself live freely and without fear love thy neighbor. 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 Toa Green for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Doug Mullins, we discuss: Anticipating guest needs and exceeding their expectations. Connecting with your guest by listening, processing, and retaining. Growing your community by connecting your guest. Mastering time management to scale. What qualities to look for in employees. How to take over a failing business. Changing atmosphere to change culture. Not over addressing a paticular demographic. entering into a franchise to steal ideas. Finding the perfect balance of systems and culture. The "Nine Box Model". Using organizational charts and chains of command to improve communication and structure. After receiving a degree from western Illinois university, Doug pivoted to a career in sales. 1991 he opened his first bar and grill and would open 3 additional operations by 2005. in 2004 Doug bought into a national sports pub franchise, and then transitioned to become a franchisor consultant for that same operation. In 2014 he joined Ouita Michel Restaurant Group as their Director of Operations, where he remains to this day.

In this episode with Dan Wu, we discuss: Not letting being perfect prevent you from starting. Being the biggest version of yourself. The value of knowing people. Seizing opportunity while it last. Working at different restaurants to learn. Doing well by doing good and tying your brand to other brands that are doing good. Being a skilled chef not being nearly enough to run a successful restaurant. Knowing that everyone struggles in the beginning, and you're not alone. Helping those who are just getting started. Rotating everyone through all the stations so the team grows. When people go to bat for you, how you can't screw it up. Your restaurant brand being an extension of your personal brand. Building a narrative while building your brand. Using Kickstarter to promote opening. Strategy for finding investors. Let your people figure it out on their own before interjecting. Originating from China, when Chef Dan Wu was eight years old he moved to the United States. After graduating college, Wu ate his way through San Francisco and New York. In 2014 Chef Wu managed to find himself on Masterchef. After Masterchef, he started his own podcast the Culinary Evangelist, which ultimately lead to opening his own restaurant Atomic Roman located in Lexington, KY. Show notes… Favorite Success Quote or Mantra. "Don't let perfect be the enemy of good." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Going big. What is your biggest weakness? Discipline to now do too many things. What's one question you ask or thing you look for during an interview? Where do you want to be in X years? What's a current challenge? How are you dealing with it? Staying focused by maintaining interest. Share one code of conduct or behavior you teach your team. See it from the customers point of view. What is one uncommon standard of service you teach your staff? Not nickle and diming people 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? Square T-sheets 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 perfect be the enemy of good Just do it and always do it better the next time. do well by doing good. Good. Contact Info Instagram: @Atomicramen Facebook/Atomicramen 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 Wu for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Daniel Souder, we discuss: Having the courage to lead. Getting out of your comfort zone. How you know when you're ready to lead. Exposing yourself to food and beverage in order to really learning. Being a person of value by becoming a specialist. Treating people like individuals. The significance of creating a niche in a market. How being physically fit is just as important as being mentally fit. To grow from as an organization you need to grow from your core. Establishing yourself in growing communities. If something is not possible. Make it possible. Blaze a path. Not only buy food locally but doing all business locally. Student of Miami University, and Level 2, Certified Sommelier, Daniel Souder came up in Cincinnati, OH. Today, Souder is a sommelier-turned-restauranteur, serving as Co-Owner of Cincinnati's Pleasantry. Show notes… Favorite Success Quote or Mantra. "Leadership is scares because few people are willing to go through the discomfort required to lead." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started. bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of control. Structure. Routine. What is your biggest weakness? Admitting that he has weaknesses. What's one question you ask or thing you look for during an interview? Hire personality and people who are willing to learn. What's a current challenge? How are you dealing with it? Saturation of the market. Grow a little everyday. Share one code of conduct or behavior you teach your team. Do it right the first time. What is one uncommon standard of service you teach your staff? Create a regular by starting a conversation. 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. Tools of titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers. The 15 Commitments of Conscious Leadership: A New Paradigm for Sustainable Success. Share an online resource or tool. The Tim Ferris Show What's one piece of technology you've adopted in your restaurant and how has it influence operations? Reserve. Breadcrumb. Upserve. 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? chill out due dillegence. Be proactive not reactive. Be present. Always be learning Contact Info pleasantryotr.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 Daniel Souder for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Mark Wilson of Total Loyalty Solutions, we discuss: How Wilson got into the business. Why Wilson chose the Little Caesars Franchise. Some of the benefits of operating a franchise. Showing your employees that you're willing to do the work you're asking them to do. How Wilson scaled from 12 to 74 locations. Why Wilson ended up selling his 74 locations. How & why Total Loyalty Solutions was create. The power of capturing email addresses. Using push notifications via smart phone app to stay top of guest mind. How to get people to sign up for your restaurant's app. Key components to a good online ordering platform. What the future of direct marketing looks like. Mark Wilson owned 12 independent locations of Little Caesars Franchises before become the president of group that owned a total of 74 locations. Today, he's vice president of strategic loyalty sales at Clipper Magazine and Total Loyalty Solutions. Success Quote or Mantra "He who hears the most no's will eventually hear the most yeses." Resources Mentioned Total Loyalty Solutions Exclusive for Restaurant Unstoppable Listeners interested in learning more about Total Loyalty Solutions Online Ordering and Mobile Apps - get you first month of any new Total Loyalty Solutions service free by requesting a demo here: CLICK HERE FOR A DEMO Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started. bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Contact Info Total Loyalty Solutions 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 Wilson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Anne Kearney, we discuss: How to properly taste food. Never walking past a piece of trash. Respecting your space. Only hiring committed people. Constantly pushing your people toward perfection. Excellence as a standard. Making an example of those who are doing it right. Finding a good boss. Taking care of your people. Constantly adapting. Chef Anne Kearney is a graduate of the Greater Cincinnati Culinary Arts Academy. She would continue on to New Orleans where she grew under the mentorship of the John Neal and the Emeril Lagasse. Eventually, Kearney had the opportunity to purchase Peristyle restaurant 1995. in 2004 Kearney returned back to Ohio and opened Rue Dumaine.

In this episode with Chef Elizabeth Wiley, we discuss: Being mindful about how you make people feel. How hollering and being an shithead doesn't serve you or your team. How being more organized makes working more fun. Incorporating a debriefing. The importance of knowing yourself. Learning and leveraging a unique skill as point of entry into the industry. Being positive to attract onto yourself incredible people. "Three" being the magic number when it comes to partnerships. Getting front of house and back of house experience to improve your odds of success. Paying for a consultant when opening your first restaurant. Being detailed and realistic about your expenses with a cost analysis. Establishing a personal connection with your guest. Being super frugal and letting your cash determine your growth. Using partners to pump energy and new ideas into your business. Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.