Restaurant Unstoppable with Eric Cacciatore

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 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 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 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.

In this episode with Chef Anthony T Head, we discuss: How Chef Head got into cooking. How cooking can be used to heal. The benefits of working for a restaurant hat has just opened. Having the freedom to fail. The role humility plays as a chef. Having high standards. Why serving your guest should be an intimate experience. The value of educating your team. Using media to educate your guest. Using fear and anger to lead NOT being a solution. Leadership in what you do. Working with people who need a second chance. Mentoring and teaching your people not only what to do, but how to be. Born and raised in Dayton, OH, Chef Anthony T Head is a graduate of Ball State University school of Business. Chef Anthony T Head is the son of the City on the mission to raise up the city and the next generation of restaurateur. Today he's the director of the Culinary Program at Ponitz (PO-NITS) Career Technology Center. Show notes… Favorite Success Quote or Mantra. "A good cook, cooks. A better cook reads. The best cooks write." 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? Communication his passion. His passion for serving others. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? Ask, "Why do you cook?" Then keep asking why. What's a current challenge? How are you dealing with it? Getting the next generation of young people to fail safely. Share one code of conduct or behavior you teach your team. Safety and sanitation. What is one uncommon standard of service you teach your staff? Respect for humanity and family. Empathy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Better: A Surgeon's Notes on Perfromance 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? I love you. I believe in you. I believe in your dreams. Contact Info Facebook/ChefAnthonyHead Instgram: @GemCityChef Twitter: @ChefAnthonyHead 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 Anthony T. Head 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 Shane Anderson, we discuss: Having a "just do it" mentality. Mission driven operations. Letting your intentions be known. Being a part of your community to create opportunities. Existing to create change. Charging enough for your product or service. Constantly evolving and getting better. Taking items off your menu if they're under performing or require too much manpower to support. Using a mobile units to test markets Never under valuing your customers. In 2011 Shane Anderson opened Ghostlight Coffee. Six years later they launched the #GhostTruck, their mobile coffee house. On top of this, Shane's wife, Lezley is in the process of planning a new start-up to develop curriculum and provide training in Ohios emerging Medical Marijuanna industy. The couple also owns Little City Love, an online and wholesale greeting card and home goods company. Show notes… Favorite Success Quote or Mantra. "Just do it." 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? Just-do-it-tiveness . What is your biggest weakness? Paperwork. What's one question you ask or thing you look for during an interview? Ask, what it is they love about their favorite brand and then ask how they can apply that to our brand." What's a current challenge? How are you dealing with it? Paperwork. Share one code of conduct or behavior you teach your team. Don't underestimate the power of being nice. The power of not being pretencious What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Anything Malcolm Gladwell The Tipping Point: How Little Things Can Make a Big Difference Share an online resource or tool. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Shoeboxed Soundtrack Your Brand 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. enjoy it Surround yourself with people you love. Contact Info www.GhostLightCoffee.com [email protected] Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Shane Anderson 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 Eric Soller, we discuss: The significance of positive reinforcement. Using systems to develop attention to detail. Problems being meant for solving; not for getting in your way. Empowering your team so you can gain work-life-balance. How to leverage Pareto's Princle (aka the 80/20 rule). Relentless pursuit for improvement. Not systematizing your restaurant at the expense of losing the human element. How convertible notes work. Controlling the flow of people at your register to pace your kitchen. How to get involved with your community. Eric Soller is a graduate fo the New England Culinary Institute. After graduation he served as operations manager for Solganik Food Group for six years until 2006. He'd go on to serve as Director of Marketing for Hobart, until 2016 which is when he opened Old Scratch Pizza along side wife, Stephanie Soller.

In this episode with Thad and Jessica Kittrell, we discuss: How Thad and Jess got into the industry. Leading by example. Acknowledging your people when they are good at what they do. Knowing you're only as good as your people. Focusing too much on the numbers and not enough on your people leading to failure. Taking jobs to learn specific skills. Using systems, and checklists to stay organized. The power of delegation and using delegation to educate. Finding and communicating your brand. The cons to taking on investors. Finding a partner that compliments you. Getting outside help from those who are strong where you're weak. Opening more restaurants for the purpose of creating opportunity for your team. Constantly growing by teaching people how to do your job. Thad and Jessica Kittrell met in 2002 while working at the Capital Athletic Club, in Columbus, OH. Thad was the Executive Chef. Jessica was the Banquet Managers. From the time they met, they started envisioning what their future would look like as owners of their very own brew pub. In 2012, that vision materialized in the form of 101 Beer Kitchen. 6 years later they're operating three location around the Columbus, OH area.

In this episode with Jeni Britten Bauer, we discuss: Your name being more than just letters and sounds; your know is your reputation. Don't take no for an answer. Keep trying. How Jeni got her start making Ice Cream. Starting small. Collaborating with your community and cross branding products. Continuous improvement. Why you need to be consistent to develop loyalty. Hand picking the people you want on your team. How trusting in others leads to them rising to the occasion. Diversify with retail if possible. Small local community markets serving as incubators. Understanding that your business is able the food; its all about the people. The influence of mail order. The benefits of growing slowly and not taking outside investment. Have great communication skills. Jeni Britten Bauer has been making ice creams professionally for two decades. The first Jeni's Splendid Ice Creams opened in 2002. Her ahead-of-the-trend vision—using whole ingredients and dairy from grass-pastured cows—coupled with inspired flavors sparked the artisan ice cream movement more than a decade before it would become a top food trend. Jeni is a James Beard Award-winning author of two cookbooks and has been recognized by Fast Company as one of the most creative people in business.

In this episode with Zach Weprin, we discuss: How growth comes from living in that place of discomfort. How Fusian came to be. The process of opening a restaurant with ZERO experience. Leveraging technology in place of skilled positions to streamline processes. Acting like a national brand; even if you're not. How giving your guest fewer options serve both the operation and the guest. Using your sales mix to determine what menu items to focus on. Educating your team and guest on your menu. Growing too fast and how to recover. Being careful to not promote people before they're ready. Getting the right people on your team with the skills you're lacking. The power of just starting and being comfortable being uncomfortable. Childhood friends Zach Weprin, Josh Weprin and Stephan Harman love sushi. It was during their college careers that they saw a need for a simple, fresh, and affordable sushi dining option. with this as their inspiration, they set out to create that experience. Fusian opened in may of 2010 as a place where discerning diners can customize sushi rolls in a fun, interactive, and energetic environment. 8 years later they're operating 10 locations throughout Ohio State.

In this episode with Krystle Mobayeni, Co-Founder and CEO of BentoBox, we discuss: Constant never-ending improvement. Why Krystal went into business for herself. What it was about the restaurant industry that drew Krystal in. How restaurant websites and BentoBox, in particular, have evolved over the years. How BentoBox makes it possible to invest in fewer 3rd party tools. The importance of good photography on your website. Why you do not want music playing on your website. Why you need to look at your website as an extension of your brick and mortar property. How a dynamic restaurant website can help you save time. Using your website to complete transactions What the Future of Restaurant Websites look like. Not using technology to replace the human experience. The time you save using a website platform like BentoBox. Krystle Mobayeni is a graduate of Philadelphia University, and the Co-Founder and CEO of BentoBox. BentoBox offers restaurants beautiful, mobile friendly websites that drive revenue and customers — complete with a simple, hospitality-focused management system, hosting and exceptional customer support.

In this episode with Jeff Excell and Lauren Culley, we discuss: Chasing happy. Living with the intent to learn and grow. Being mindful of being a "jerk barista". Focusing less on the product and more on the people purchasing the product. Asking for what you want. Creating a culture of teamwork and pride in your work. How to get FOH and BOH to work together. Setting the professional standard. Creating a feeling of ownership for your team. Keeping a visual catalog of design. How to approach investors. Staying lean, and growing slowly. Building your team and growing internally. Letting your customers decide what your restaurant becomes. knowing you can't please everyone. After experiencing a life altering moment while eating bread at a NYC flea market, Lauren Culley fell in love with baking as a volunteer. She would eventually leave her cushy desk job in editing to pursue baking. It was also around this time she met Partner, Jeff Excell. While in NY the Duo realized that wanted to bring the NY Cafe experience back to Columbus, OH. In 2014, along with Excell, they recreated that experience with Fox in the Snow Cafe. 4 years later they've grown the operation to 2 locations and a third on the horizon.

In this episode with Chris Doody, we discuss: The significance of surrounding yourself the best. Giving people a shot. Having fun at work. Success being contagious. The power of recognizing your people by name. Giving loyalty before receiving loyalty. Having a partner that balances you well. Tips for taking over a failing restaurant. Letting cashflow determine you success. The importance of staying in your lane. What makes a successful fast-casual concept. Being proactive with the pre-launch "leg work". The best marketing being "internal". Culture being what holds your business together during growth. How your culture does not exist until it is on paper. Growing up in his mothers restaurant, and being mentored by one of the best family names in the industry, the Brennan's, Chris Doody spent most of his early years being groomed for greatness in hospitality. In 1992, with a degree in business, Doody, along side brother, Rick, started the Bravo Brio Restaurant Group, with remarkable success. 2008 Doody sold his share of the Bravo Brio restaurants and 2010 the first Piada Italian Street Food fast-casual concept was open. 8 years later they've grown the brand to 42 locations.

In this episode with David Scott Peters we discuss: How your menu is like the heart of your business. How menu engineerING all starts with menu costing cards. What a yield test is. Factoring in spice/consumable. Using batch recipes. Using software in place of continuing updating recipe cards. What is meant by a weight average. Why being great at a few things, is more impactful and profitable than trying to be all things to all people. Making small incremental changes to your menu when raising prices. Where your guests eyes go when they look at a menu. The fonts you should be using on your menu. Where to list the prices on your menu. How to sell the largest margin items on your menu consistently. Aside from being the founder of TheRestaurantExpert.com and serving as a Member coach, David Scott Peters is also a dynamic and engaging speaker. His specialized knowledge targets the independent restaurant owners, whether they own one location or a multi-unit chain.

In my 2nd interview with Cameron (click her to listener to the first episode) we discuss: How to create win-win situations. How loyalty drives partnerships. How building your reputation is continual work. Serving your community by paying it forward with your knowledge. Examples of how Cameron Mitchel is paying it forward. Cameron Mitchell is CEO and founder of Cameron Mitchell Restaurants, headquartered in Columbus, Ohio. A lifelong entrepreneur, Mitchell is an accomplished businessman, culinary expert and nationally recognized restaurateur. With an entrepreneur's energy, vision and passion, Mitchell's sights are set on the development of new restaurant concepts, and the expansion of concepts currently in his company's portfolio.

In this episode with Troy Allen, we discuss: Putting yourself in uncomfortable positions. How marketing and branding starts with your audience. How to deliver your personal brand to an audience. Getting clear about what your brand attributes are. Why Troy Allen developed the 16 Bit brand. Finding concepts that exist in the world and doing them better. What makes for a successful bar-cade. How Educating your employees on how the business works has a huge impact on the business. Building concepts that also do well with corporate events. The importance of getting your employees to buy into brand culture. Growing talent from the inside. Great people helping other great people. Letting your team members individual brand flourish. The value of being first to market. The impact connecting influencers can have on your community. After leaving Kent State, Troy Allen started his career in marketing, specifically with design and branding. In 2013 Troy decided it was time to apply what he learned with a few of his own assets, and Rise Brands was formed. Today, Rise Brands currently has 3 concept in the market consisting of 6 location.

In this episode with Jonathan Plowright, we discuss: The power behind knowing you can choose how you respond to the world around you. Typsy's mission to empower restaurant owners, operators and professionals. The story behind Typsy. The increasing trend of sharing knowledge online. How younger generation learn better with multimedia versus the traditional operations handbook. The impact and benefits of using multi-media learning platforms. The impact of having mass access to information is having on traditional education. Where to learn more about Typsy.com. Jonathan Plowright is the founder and CEO of Typsy, which specializes in providing online video training from the world's best hospitality instructors. They recorded over 300 short skills training videos. Typsy's mission to empower you with access to insider tips and knowledge so you and your teams can skill up, serve the world better and make every hospitality moment exceptional.

In this episode with Joe Deloss, we discuss: Creating Social change with your business. The concept that your idea is bigger than any one person on the team. How the idea for Hot Chicken Takeover came into frame. The benefits of hiring people with a criminal record. Starting with the end experience you want to create and working back from there when developing your brand. Starting where you can. Dinner parties with friends- Dinner parties with friends of friends- popups- brick and mortar. Creating brand awareness along the way. Getting clarity on your brand. Owning your mistakes, and listening to the feedback on how you can improve. How creating a brand that focuses on doing good will result in getting more support from your community. Especially when getting started. When its time to grow- grow your team and team infrastructure, first. The benefits of hiring people with a criminal record, providing them with opportunity, and investing in their needs. Laying down clear paths for growth for your team members; d on't offer your people a job, offer them a career. Joe Deloss is a graduated from Capital University. After graduating he took the path of investment baker turned entrepreneur. In 2013 Deloss discovered Nashville Hot Chicken, and it was instant love. By 2014 his entrepreneurial spirit had take full grasp, and he, along with his wife, opened Hot Chicken Takeover. 4 years later they've expanded to 3 locations.

In this episode with Chef Brian Pekarcik, we discuss: How the team dynamic of a kitchen filled the void after Pekarcik's baseball dreams ended. Making your employees feel valued. If you want to be the best you need to work for the best. Taking a step back in position, if it means being on a better team. Planning each day out to increase productivity. Being the standard you want your team to live up to. How working under a corporate umbrella can limit the creative freedom of a chef. Using your experience, knowledge, and expertise as leverage when finding partners. Taking time to get to know your partners and to create the SAME visions. The dynamics of Chef Pekarcik and Rick Stern partnership. Pushing through your fear. Building a team of strong mangers around you by teaching them how to think. Why now it is more important than every to not burn bridges in this industry. Dialing back scheduled hours to 50-55 a week. Raised in Pittsburgh, Chef Brian Pekarcik is a graduate of John Carroll University in 1997. Pekarcik then moved out to, CA to fine tune his craft while working in some of the most well know kitchen at the time. In 2007 he moved back to PA and would eventually team up with Rick Stern in 2009 to open S + P Restaurant Group. To S+P restaurant Group consist of Spoon, Brgr, G&G Noodle Bar and Willow.

Don't forget to check out Part 1 In this episode with Chef Justin Severino we discuss: What it was like for Severino owning is first restaurant, Cure. What Severino meant by "opening his restaurant for himself" during the Anthony Bourdain, Parts Unknown Feature. The process of evolving Cure's physical space. The process of evolving Cure's people. Not lowering the standard for the people you hire. Growing your people to ultimately replace yourself. Checking your ego at the door. What was different about opening Morcilla, Severino's second restaurant. Justin Severino is a graduate of the Pennsylvania Culinary Institute. Severino made his move west to Santa Cruz, CA where he worked for many staples in the industry and opened Severino's Community Butcher. He would go on to serve as executive chef at Element Cuisine and Sous Chef to at Eleven Restaurant in Pittsburgh. In 2011 opened Cure with national recognition and accolades. In 2015 he opened Morcilla with the same result.

In this episode with Chef Justin Severino we discuss: The power of a team working to serve the same mission. Speaking up if you need help. How school helped Severino stay on one path. Taking a job for what you're going to learn. Pushing your driven team members to their limit, for the sake of their personal growth. Being Fair. Food values. How being good doesn't mean shit... if you can't make money while you do it. How the most important thing in a restaurant is how you make your people feel. What led Severino to open Cure. How to open a restaurant with no money of your own. Awakening the creative part of your mind with a can do attitude. Justin Severino is a graduate of the Pennsylvania Culinary Institute. Severino made his move west to Santa Cruz, CA where he worked for many staples in the industry and opened Severino's Community Butcher. He would go on to serve as executive chef at Element Cuisine and Sous Chef to at Eleven Restaurant in Pittsburgh. In 2011 opened Cure with national recognition and accolades. In 2015 he opened Morcilla with the same result.

In this episode with Raji Sankar, we discuss: Freedom by way of discipline. Anything being possible. The story behind Choolaah. Creating jobs where people meet their full potential. Buying into a franchise model to learn the business. What Raji learned from operating a 5 Guys Burgers and Fries franchise. The result of growing too fast and desperately. Not sacrificing your values. Growing slowly outward. Growth from within. Using competency charts with monetary incentives. Never ending learning. Outsourcing and surrounding yourself with the best. Getting people aligned with the same cause. Creating systems and tracks for training. Educating your guest especially when you're doing something strange or unfamiliar. Educating your team. The importance of everyone buying into your mission, vision, and values when scaling. Using success stories from your team to grow your brand. Raji Sankar left a life of science, tech, and consulting to pursue the life of a restaurateur. In 2004 they started Wholesome International, the business entity that would start opening 5 Guys Burgers and Fries throughout PA, and Oh. It didn't take long before her own vision for Choolaah began to sprout. Today, Wholesome International operates a total of 20 5 Guys locations and they're opening their 5 Choolaah Indian BBQ Location.

In this episode with Chef Keith Fuller, we discuss how the people of this industry are what drew him in, establishing a culture of continuous work, never saying no to your guest, getting rid of the friends who pull you in the wrong direction, how being a dick gets you nowhere, properly pricing menus, being careful with media, the depression that comes with closing a restaurant, what makes a good partnership, and getting the ball rolling on permits and inspections as soon as possible. After working in kitchens such as the award-winning L'Auberge in Dayton, Ohio and Jake's in Manayunk, Pennsylvania, Fuller settled down in Pittsburgh, opening up his first restaurant, Root 174, in 2011. Today, with over 20 years of experience, Keith Fuller is the Chef/Owner of Pork & Beans, a new concept in collaboration with Chef Richard DeShantz.

In this episode with Chef Bill Fuller, we discuss: how Chef Fuller got his start in the industry, where the culture of being "hard" in the restaurant industry comes from, correcting the behavior, not the person, as sous, how to handle an executive chef that is less qualified than you, being mindful of your mood and how you influence those around you, the impact of promoting from within, transitioning from working on the business to in the business, hiring people who are better than you at things, the value of annually self-reviews, and the result of limiting hours worked to 40-45 hrs for line staff and 5-55 hrs for management. Hitchhiking his way from his hometown of Dubois at 18 to venture the country, Bill settled in D.C. as a line cook while studying for his B.S. in Chemistry at GMU. He abandoned his scientific pursuits, trading his lab coat for a chef's jacket. Bill eventually made his way back to Pittsburgh and into the kitchens of Big Burrito Restaurants, and has served as the Corporate Chef since 1997. Today Chef Fuller has garnered the additional title of partner of the Big Burrito Restaurant Group and oversees a total of 19 locations.

In this episode with Mikey Sorboro, we discuss how he got his start in hospitality with a pedicab service; building momentum with low-cost/low-risk opportunities, using youtube to learn; the dynamics of a 3-way partnership; why trust and common goals are the glue to any partnership; how systems and processes are critical to your freedom and expansion; diversifying with bar kitchens, corporate venues, concert venues, and food trucks; recreating yourself with core values, visions, and missions; why he decided not to go the franchise route; how to pull off a fast-casual, full liquore model; using video with social media to share the story behind your restaurant and to make people laugh. Mikey Sorboro is the "Mikey" in Mikey's Late Night Slice. Mikey had an epiphany one night gallivanting about town. With a grumble in his belly and nothing to choose from but gyros and hot dogs, he realized there was a pizza slice shaped hole in the heart of downtown Columbus, OH. It was enormous, and he intended to fill it. By the time Late Night Slice celebrated its five year anniversary, the company consisted of 9 locations and 2 award-winning trucks. On top of these locations and trucks, Mikey is also the owner of Oddfellows Liquor Bar, Located right next to the original Late Night Slice, and Joes Corner tavern.

In this episode with Joe Fontana, we discuss the power of small daily improvements, how it all begins with making the choice to start, what Joe loves about the industry, advice on recruiting/staffing team members, finding and following your why, finding a mentor, how to start a business plan, going to experts for help, testing your concept with popups, setting up a successful Kickstarter campaign, hiring on values, not promoting your opening, starting as lean as possible with low monthly cost, and focusing on cash flow. A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for FryTheCoop.