Restaurant Unstoppable with Eric Cacciatore

In this episode with David Fafara, we discuss keeping it simple stupid, giving back to the community, being a hustler, starting small and scaling up, giving before you get, continuous learning, doing one thing really well, educating your staff and guests, scaling a business, and being someone's exit strategy. Chicago native, David Fafara is a graduate of North Park and West Virginia where he focused on physical education and counseling. In 1993 Fafara started a small coffee roaster called Shenandoah Joe. Almost 25 years later, this little specialty coffee roaster has expanded to 4 locations and is a staple in the Charlottesville community.

In this episode, we're joined by business, leadership, and culture consultant, Rudy Miick. We're discussing harassment- what it is, why you can't afford it, how to prevent it from happening, and what to do when it does happen. Also, we discuss how to make your restaurant a "safe space". This is Rudy Miick's 3rd appearance on the show. Check out episode 181 and episode 358. Miick began working in the restaurant industry at the age of 15, was a partner of a restaurant by the age of 24, and has been consulting for the last 40 years. Miick's work has pivoted to focus on successful start-ups, performance improvement, and the growth of restaurants, resorts, and other foodservice operations. You can learn more about Rudy at Miick.com.

In this episode with Jenée Libby we discuss, why she started her podcast (edacious), how to get out of your own head when starting a scary project, your brand as an extension of who you are, using technology to bring people together and promote the truly talented and passionate people in our industry, common threads and characteristics of successful food and beverage people, being generous with your knowledge, not focusing on money, focusing on becoming a person of value, how the Charlottesville community pulled together after the attacks, how to respond to hate, harassment in the workplace, and why you should consider hosting your own podcast. Jenée Libby is a writer of food, fiction, travel, and essay. A struggling photographer, a frustrated novelist, and a lover of diner ephemera. She's obsessed with vintage cookbooks and sells them in her Etsy shop, edacious (cook)booksellers. She's written for C-Ville Weekly, the 2015 Virginia Travel Guide, and UNITE Virginia magazine, Her most recent passion is the Edacious Podcast. Edacious is all about getting people to stop talking ABOUT people in food and to get them talking WITH people in food in an attempt to create connection and strengthen Community.

In this episode, we discuss how Chef Kyle Lee Mcknight got his start in the industry, why he does the work he does, when getting started- how cooking was a vehicle for travel, how cooking to make people change has changed his career, finding sobriety, how life changes once sobriety is found, being emotionally sound, developing emotional intelligence, how to deal with confrontation, training, culture, side hustling your passion, how to get a product to retail, growing and leveraging your network, and why buying food from friends is chef Mcknights mantra. Chef McKnight got his start washing dishes for a par of Adidas. 25 years later he has made a name for himself as a premier chef in the south. He's won multiple accolades for his work and has been invited to cook at the James Beard House. Today he's the founder of Nena's Meats and Provisions and serves as Executive Chef at Full Steam Brewery.

In this episode we invite Bruce Irving back on the shout to answer some Listener questions. The questions answered: Should you let your Facebook followers know when it is not you who is responding on your business page... if it is not actually you reponding? Should you feel obligated to like and respond to guest comments and reviews? Should you allow reviews on your business page? Should we allow our guest to post on our business page? Do we need to claim our business on EVERY platform? Should we respond to reviews on TripAdvisor, Yelp, Google, Facebook? Bruce Irving is the marketing visionary behind SmartPizzaMarketing.com and host of the weekly Smart Pizza Marketing podcast. On his podcasts, he interviews the leading minds of the pizza restaurant industry. Irving, a top marketing consultant and former pizzeria owner, also hosts PizzaTV's Marketing Insights livestream program, which streams at 8 p.m. (ET) every Tuesday on Facebook. You can listen to his Smart Pizza Marketing podcast at www.smartpizzamarketing.com. In addition, Irving speaks at conferences about how to better use social media in your restaurant or small business

In this episode with Howard Solomon, we discuss what made him fall in love with hospitality, the impact of great culture in your business, the "all for one mentality", paying attention to the details, the importance of listening, what Solomon learned from Wolfgang Puck, trying things outside of your comfort zone, how to be a great listener, how empathy is the soul of listening, how to gain trust, how to empower your people A graduate of the University of Iowa and Illinois State University, Solomon served Wolf Gang Puck as Director of Culinary Administration before starting his own Hospitality Consulting Firm, The Solomon Group. During this time Solomon was also an educator, teaching Restaurant Managementment at San Diego State University. Today, Soloman serves as Founder of Solomon 2.0 where his mission is to open the eyes of good leaders and give them a "great leader make-over."

This is the second part of a two-part series! In part two, Chef Scott Crawford and I discuss why shutting the door on opportunity is sometimes the best way to open doors to more opportunities, building a reputation by doing the right things for the right reasons, why you need to pay it forward once you've "figured it out", Keeping it simple, not spending too much money, investing in your people, how to handle the negative energy of a nasty critic, what happens when you have your team's back, why chef has a chiropractor and masseuse come in for his staff once a month Originally from PA, Chef Scott Crawford got his start in the industry as a server and bartender and would accidentally work his way into the kitchen. He built his career working in some of the finest luxury hotels around the nation earning 5 James Beard Semi-finalist awards in the process. In 2016 Chef Crawford open his first restaurant Crawford and Son located in Raleigh, NC.

This is the first of a two-part series! In part one Chef Scott Crawford and I discuss focusing on results, how Chef Crawford found his lane, how to find your passion, working for the best possible people, how to build relationships, giving before you get, what real commitment looks like, building reputations not resumes, blending life and work, how valuing the intangible in life gets you the tangible, the right way to enter a partnership, why you need to be principle in your business, the process for finding your right investors. Originally from PA, Chef Scott Crawford got his start in the industry as a server and bartender and would accidentally work his way into the kitchen. He built his career working in some of the finest luxury hotels around the nation earning 5 James Beard Semi-finalist awards in the process. In 2016 Chef Crawford open his first restaurant Crawford and Son located in Raleigh, NC.

In this episode with Chef Marc Jacksina, we discuss what attracted Chef Jacksina to this industry, why you need to "remember where the fence is", why a clean workspace is more than just a clean workspace, paying attention to your numbers, how to go about making change, the value of incredible service, the customers need is acknowledgement, carving out your niche, how Chef Jacksina found his niche, how to know when you've found your niche, counting inventory, taking the thing you don't know and doing it, what percentage you should take as a partner, why making money is the restaurant business is about volume, being properly capitalized, making the initial leap into ownership, not buying into your own success, how there is a time an place for play and it's not at 5 pm on a Friday, why you need great PR and story, why getting respect from your peers is more important to getting respect from those who hand out rewards, and why the blame game never works. Hailing from NY, where he got his start running neighborhood trattorias, multi-unit corporate restaurants, and a five star Adirondack inn, Marc Jacksina relocated to Charlotte with his wife Lauren, and two sons, Lucas and Ian, in 2004. It was there, where he opened multiple Best New Restaurant award winners including Nan & Byron's, Halcyon, and Lulu. Chef Jacksina is now Executive Chef at Earl's Grocery, an urban provisions larder and cafe serving inspired street food, grab and go dinners, and some of the city's tastiest fried chicken. In addition, Marc hosts the online video series, OrderFire where he interviews leading culinarians, mixologists, restaurateurs, purveyors, and farmers to paint them in a more multidimensional light.

In this episode with Chef Charles Carroll, we discuss the power in building your team, the inspiration behind his new book, and we share "Chef's Seven Rules of Greatness". Chef Carroll is an award-winning chef who travels the world speaking on championship thinking and personal greatness. For his work with US troops abroad, he was personally commended by five U.S. presidents. Chef Carroll current serves as Executive Chef and Houstons Prestigious River Oaks country club. Additionally, Chef Carroll is the Co-author of The Recipe: A Story of Loss, Love, and the Ingredients of Greatness

In this episode with guest, Pablo Fuentes we discuss how success starts with discipline, how to use your team to get inspiration for writing a good job post, the elements of a perfect job post, common mistakes to avoid when writing a job post and ultimately, how to write job posts that convert. Be sure to join us for the LIVE webinar on November 6th! Pablo is the Founder and CEO of Proven, a software company that helps small businesses hire. He is also the host and producer of Small Business War Stories, a podcast where he drives thousands of miles around the country interviewing small business owners and operators and learning about their stories. Today Pablo is here to cover elements of a perfect job post and he'll also share some of the most common mistakes.

In this episode, with Master Sommelier, Alex Lapratt, we discuss hiring those who are persistent about working for you, being positive and humble, knowing your stuff- if you don't know don't make it up, hard work making the difference between the successful and unsuccessful, surrounding yourself with the best, extreme attention to detail, making massive sacrifice to move your career forward, providing opportunity to your team, when you know to break out on your own, intricacies of selecting your partners, how to go from one to two locations, growing people before growing restaurants, and why you should buy instead of lease. Growing up in Detroit, Alex's love for wine came at the young age of 19 years old. His passion for wine provided him with the opportunity to work in some of the finest restaurants the industry has to offer including Michael Mina, The French Laundry, Daniel, Atera, Le Bernardin, and Jean-Georges. Today Alex serves as the Principal and Beverage Director at Atrium DUMBO, and Beasts and Bottles located in Brooklyn, NY.

In this episode, we bring back past guest, Business Manager of Bar Mezzana, Jefferson Macklin, and business partner, Executive Chef, Colin Lynch. When Jefferson first came on the show (episode 228) he and his partners, Colin and Heather Lynch, were in the build-out stage of opening their restaurant, Bar Mezzana. Jefferson, Colin, and Heather all worked with the Barbara Lynch Gruppo, out of Boston, MA. In 2015 they decided to break out and pave their own path. We discuss what Jefferson, Colin, and Heather did that made the opening go well, getting experts to take care of the details, how to resign gracefully when breaking out on your own, why this location stood out to Chef Lynch, how they raised the money, the importance of practicing your pitch, what being a servant leaders looks like during an opening, how to keep your team as motivated as they were on day one, removing those who bring the rest of your team down, the impact of having a tight partnership, sharing your financials with the team, and educating the guest on the cost of serving them right. At the Helm with a combined 30 years of experience in the hospitality business, Colin and Heather Lynch, along with Jefferson Macklin worked together at Barbara Lynch Gruppo for eight years before realizing their dream of opening a restaurant of their own. All three share a passion for creating an amazing dining experience rooted in exceptional hospitality. Most recently, Colin was the Executive Chef for Barbara Lynch Gruppo, while Jefferson served as the President and Chief Operating Officer. Today, Colin, Heather, and Jefferson are the Co-Owners of Bar Mezzana location in Boston's South End.

In this episode, we discuss what makes Erik Shellenberger an authority on the topic of marketing, and we cover the 5 areas you're most likely to find your next NEW customer: word-of-mouth, reviews, search engine optimization, social media, and others. We also discuss the power in paying for a mentor and spending money to make money. Erik Shellenberger is the founder of Bar Marketing Basics where he teaches bar and restaurant owners how to improve their online presence and bring in new customers.

In this episode with Donnie Madia, we discuss the power of collaboration, knowing your strengths, attracting onto yourself those who are strong where you're weak, taking the ideas of others and tweaking them to make them your own, no one person being greater than the whole, having a will to succeed, How Madia and his business partners got the money to start Blackbird, how to attract greatness onto yourself, What makes a successful partnership, the importance of finding the right real estate deal, opening restaurant close to each other, and the power of masterminding. Chicago-born, Donnie Madia got his first lessons in hospitality by observing his mother and aunt caring for and serving guests in their home. It is said that Donnie has mastered the art of collaboration, and is gifted with the ability to see and connect talent. Today, Madia serves as co-founder of One Off Hospitality Group In Chicago IL and has received 5 James Beard Awards acknowledge his work.

In this episode, we discuss how Jen Pelka got her start in the industry, how you got to "fake it till you make it", how to create opportunity for yourself by creating positions, the power of side hustles, having great connections, networking, how to get people to like you, summarizing your brand, picking one thing and being the best at it, focusing on what you're good at, surrounding yourself with those who are good at what you're bad at, using a cause to appeal to investors, hiring with the same vision, and using branded visuals. After a decade of experience leading branded events, influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, Tumblr, Chef Daniel Boulud's iconic Restaurant DANIEL,m Jen Pelka launched Magnum PR in 2015. This past January, Jen took all of her experience helping other restaurants succeed and put it into opening her own restaurant and champagne bar, The Riddler, located in San Francisco, CA.

In this episode with Ian Boden, we discuss the power of gathering and sharing knowledge, how this industry is filled with misfits- which makes it awesome, why abusing your mind and body needs to be a way of the past, correcting processes not people, taking ownership of your people falling short, why Chef Boden needed time away from the kitchen, what brought Chef Boden back to the kitchen, why you need to learn the entire business before opening your restaurant, why Chef Boden's first restaurant failed, knowing the #'s, the importance of your reputation, getting everyone in your restaurant aligned, how to get your people to "drink the Kool-Aid", leading by example, the value of intent, doing what you say you're going to do, learning from your failures, doing market research, and how to set yourself up for financial success Originating from Northern Virginia, Chef Ian Boden got his start at the early age of 13 working in a local French restaurant. He would continue his culinary education at the New England Culinary Institute in Vermont before making his way to New York City, where he stayed until 2007. Back in his home state, Ian made a go at a number of ventures earning national acclaim and 2 James Beard Nomination for "Best Chef Mid-Atlantic" in the process. In 2013, Boden opened his community focused, casual dining restaurant The Shack, and has been crushing it ever since.

In this episode, how Jenny Peterson got her start as a baker, getting work experience before opening your own restaurant, learning what not to do from previous experiences, being a strategic/calculated risk taker, making it fun, honesty, values, trusting your gut, make the most of the slow time, scaling into your vision by taking it slow and steady, the impact colors have on your brand imaging, knowing your lane, asking "are you willing before making all decisions, checking your ego at the door, not correcting people; correcting processes, the impact of doing what you love, knowing and sharing your why. It all began with an Easy Bake Oven. From an early age, Jenny had her hand in whatever her mother was baking. she graduated from the Cordon Bleu cooking school in Paris, then interned in one of the most successful bakeries in Paris, "Boulangerie-Pâtisserie Lohezic." Upon arriving back to Charlottesville, Jenny worked at the Boar's Head Inn, then soon after she continued to pursue her pastry dreams. Today she is the Chef-Owner of Paradox Pastry Cafe located in Charlottesville, VA.

In this episode, we discuss the path Charles Bililies took to get to where he is today, the value of working both FOH and BOH to get the "big picture", how Charles landed a job for Thomas Keller straight out of college, creating your own luck, getting out what you put in, the power of your network, lessons learned from Thomas Keller and Michael Mina, attention to detail, open book finances, creating a company of leaders, doing one thing and doing it well, why planning a restaurant is a full-time job, how Charles raised the money for Souvla, the importance of being scrappy, clarity in identity, doing few things really well, promoting from within, how to motivate your team, when you know it is time to scale, valueing your people, and promoting from within. Charles Bililies attended Johnson and Wales University and Cornell University where he studied Culinary Arts and Hospitality Management. After finishing his formal education he continued to learn under restaurant masters such as Thomas Keller and Michael Mina. In 2014 Bililies opened Souvla- a fine-casual Greek restaurant and wine bar located in Originating in San Francisco, CA, which today has a total of 3 locations.

In this episode, we discuss how Kirk Kelewae got his start in hospitality, never-ending transitional moments, rewarding ambition, taking initiative, creating opportunities for yourself, creating a culture where people feel they can contribute and grow, why mentoring is a "two way street", how to make special experiences, establishing trust with your guest, the transition to management, why being management means you have to work even harder, how to critique a best friend, the importance of opening yourself up to feedback, how to management managers, why you should never higher someone just to "fill a role" and transitioning from fine-dining to fast-casual. Kirk Kelewae is a graduate of Cornell University where he studied Hospitality Administration and Management. In 2008 he joined the team at the Eleven Madison Park as a food runner, which lead to becoming Dining Room Manager, which lead to becoming service director, which eventually lead to becoming General Manager. In 2017 Eleven Madison Park earned the #1 spot on the San Pellegrino Worlds 50 Best Restaurants. Today, Kirk GM at Made Nice.

In this episode, we discuss why you need to "make it exciting", how there is job security in hospitality, how turning your life around is as simple as making the choice to, showing up to work with enthusiasm, using enthusiastic energy lifts those around you, how doing the work opens up doors and creates opportunity, scaling into a high volume restaurant, why choosing the right partner can make all the difference, and why you need to make your operation foolproof. While in high school, Chef Tristan Wraight got his start as a dishwasher at a bakery. He continued to work hard and climbed the ladder to become sous chef at Parson's Chicken & Fish in Chicago. Along the way, he had a few stints as touring Guitarist but eventually found his way back to the kitchen. At some point he found himself in Charlottesville, VA and in 2014 he opened Oakhart Social, which has since been one of the hottest spots in Charlottesville restaurant scene.

In this episode, we discuss the Canlis family history, what mark has learned from his family history, highering people who inspire, the difference between being a "what" and a "who", The biggest lessons Mark learned working under Danny Meyer, how Mark almost got fired from Union Square Hospitality Group, how being honest and earnest saved his job, the role humility plays, the importance of having a company mission, why it's worth putting other people first, a lesson on humility, giving others the benefit of the doubt, being empathetic, the true meaning of hospitality hailing from Seattle, WA Mark Canlis is a graduate of Cornell University and served as a Captain in Air Force Special Operations. After his service, Marked helped open famed restaurateur Danny Meyer's fifth restaurant, Blue Smoke, in Manhattan.He returned back to Seattle in 2003, as a 4th generation co-owner of the family restaurant, Canlis. Canlis is nationally acclaim as one of the finest restaurants in America.

In this episode, we're creating awareness about the Hospitality Sector Registered Apprenticeship Program Developed by the National Restaurant Association Educational Foundation and the American Hotel & Lodging Association. Whether you're looking to become an apprentice or you're a practitioner looking for an apprentice, after listening you'll know where to start. Enlightening us about this new program, we're joined by John Shortt. Shortt is the Director Of Program Development at the National Restaurant Association Educational Foundation and is heading the restaurant industry's first Hospitality Sector Registered Apprenticeship Program.

In this episode, I'm going to solo and sharing the books I most often recommend to learn about systems, culture, finances and more. People often ask me what books I have to suggest. So, in this episode, I'm sharing the biggest "aha moments" I've had since recording episode #1 along with the books I recommend to support said aha moments. Pretty straight forward, right?

In this episode, we discuss the value of getting work experience before attending hospitality or culinary school, getting experience working for others before opening your own restaurant, the definition of service, how to motivate your staff, overcoming the fear of failure, showing your staff you care with family meal, training your staff to the change you want to see in the industry, developing your brand and concept, and how dedication to success can be both a strength and weakness. Originating from upstate New York, since the age of six, Chef Christopher Bates knew he wanted a career the Hospitality Industry. He would go onto attend Cornell University School of Hotel Administration in NY. Today Chef Bates is the Co- of FLX Hospitality Family which includes of FLX Table and FLX Wienery, and Element Winery, all three located in upstate NY.

In this episode, we discuss how a "chip on the shoulder" can serve you, working in the industry before opening your own restaurant, how a partnership can work, starting lean and bootstrapping, leveraging your network and community for help, having a presence in your community before opening a restaurant, how to get your team to "buy in", continually improving operations, how to implement a "hybrid system", The pros and cons of said hybrid system, knowing your destination and finding your own path to get there. In 2006 University of New Hampshire Graduates,--SaraTebbetts and Jack O'Sullivan--took over ownership of the Big Bean Cafe, located in Downtown Newmarket, NH. 11 years later The Big Bean is still going strong and racking in accolades like New Hampshire "best of" Awards. As of the past year O'sullivan has opened his second restaurant, the Oak House, and from what I can tell it seems to be going pretty well!

In this episode, we discuss working with the best to become the best, profit sharing, how being small allows you to be unique, motivating and encouraging your people, being selective with who you allow on your team, having personal high-touch relationships with each of your guest, how your team is a reflection of who you are, and tieing good old fashioned manners and courtesy into your culture. It was over a half century ago when founders Jack and Linda Williams got hitched and began their lifetime dedication to the food industry. Along the way, they helped develop the concept for a well-known steakhouse chain and built 34 restaurants in two decades, becoming their largest and most successful franchisee. In 1989 Jack and Linda Williams would open the first Richie's Diner established in Temecula, California. Today there are a total of 3 Richies Diners and it continues to be a family owned and operated concept.

Alan Silverman hails from Brooklyn and has experienced a lifetime of loving and making a living from food. Alan comes from old school fine dining and has worked in some of the greatest restaurants in New York, Chicago, and LA. Today, Alan has settled in Seattle, where he serves as founder and CFO of Festivals, Inc. In this episode we will discuss: Avoiding mediocrity. Innovation. You're going to have to prove yourself to certain people. Making connections with your customers. You have to impress EVERYONE who comes into your restaurant. Start small and expand slowly. You have to be on a mission to learn. As an owner you need to be physically involved in your kitchen and food service.

Gabriela Vilar is the Chef Owner of Quintana Restaurant, located in Curitiba, Brazil. Vilar has found a way to create a business around her passion of respecting the environment, art, culture, tradition, and food. She isn't only surviving, she's thriving going into her 9th year of business. In this episode we will discuss: If you want to see change you need to enact change yourself. Finding your lane in the industry and sticking to it. The importance of serving others. Art, culture, traditions, food. Thew road that leads you to hospitality. Exhaustion in the restaurant industry. Seeing failures and successes that you learn from. The importance of educating your guests.

In this episode, we discuss the value of finding a mentor, creating system depending restaurants, putting great people in system dependent restaurants, staying lean when opening your first restaurant, being a good listener, living to serve others, and the meaning of hospitality. Kyle Itani spent most of his life around food being raised in a farming family. It wasn't until he was in college when trying to recreate what he was seeing on the food network channel, that he fell in love with cooking. Before long he would find his mentor, Showtaro Kamio and his interest in Japanese cuisine took off. Today He is the Chef/Owner of Hopscotch Restaurant, Itani Ramen, and Thistle Meats- all of which are located in CA.

Chef Trigg Brown is a graduate of the University of Virginia where he studied English Literature. It was while in college he met his mentor, Pei Jen Chang, who helped him develop his interest in Taiwanese food. Brown would go on to work for both the Crafted Hospitality and Starr Restaurants, where he further developed his skills. Today Brown is the Chef/Partner of Win Son, a Taiwanese American restaurant located in East Williamsburg, Brooklyn. In this episode we will discuss: As a leader you need to do the right thing always. The importance of mentors. Finding the RIGHT mentor. Quiet leaders. Hold yourself to a high standard. Sacrifice your time, money, and energy to get what you want and need in this industry. You will get the knowledge you need from the great mind you surround yourself with. Partnerships. The importance of owning your property. Running a successful Kickstarter campaign. Attract good people with good systems.

A graduate of the Culinary Institute of America, Chef Craig Hartman spent 37 years building his career around fine dining, hotels and educating others. In 2010 he deiced it was time to change it up and made a go at fulfilling a lifelong dream to open a BBQ Joint. Today he serves as the chef owner of The BBQ Exchange, located in Gordonville, VA. In this episode we will discuss: Learning from your mistakes. Make yourself better each and every day. Never being satisfied. Being a chef means making people happy. The best path for successfully open a restaurant. Don't lease: buy. Building equity with the building you buy. Very few chefs can do whatever they want in their restaurants and still make enough people happy. Service is key. Partnerships. Being married to your partner. Tell the truth. Catering.

In this episode, we discuss why we need to show up each day to live intentionally. Then we show you how to show up using the IEP Method (Intentional Energetic Presence). Anese Cavanaugh is devoted to helping people show up and bring their best selves to the table in order to create significant positive impact in their lives. She is the creator of the IEP Method®, an advisor and thinking partner to leaders and organizations around the world, and author of Contagious Culture: Show Up, Set the Tone, and Intentionally Create an Organization That Thrives

Xavier ("X") Mariezcurrena, aka Mr. FOH hospitality, and Chef Tony Aiazzi are restaurant dudes and longtime compatriots. Together they have over 32 years experience in hospitality and have worked under names such as Bobby Flay and Charlie Palmer. Today they serve as Co-Founders of ChouxBox, the industry's first web-based "point of purchase" service that helps everyone organize their paperwork, understand purchases, and save time. In this episode we will discuss: Helping people. Partnerships. Don't try to do too much too fast. Blame yourself if your staff can't succeed. You need to able to see yourself married to your potential partners. The restaurant industry as less effort and more reward. Work-life balance. The importance of time management.

Brett Schulman graduated from the Universtiy of Maryland College Park in 1995. He would go on to pursue a career in finance as an equity trader. After losing his passion for finance, Brett changed paths to help his wife run Snikiddy Snacks- a natural snack food company-as their COO. Brett found a new passion - changing the way people think about eating, the way they are eating, and their accessibility to fresh food. Not too long after, he discovered the full-service restaurant, Cava Mezzay. Fast forward almost a decade and Brett serves as CEO of Cava, which includes not only the full-service Cava Messay but also their rapidly growing fast format version of Cava Mezzay, and the line of consumer packaged goods. In this episode we will discuss: Making a big change in your career. Feeling unfulfilled in your work and how to adjust that. Passion is the key to success in your work. If you're not happy, it's up to you to change your life/situation. making BIG transitions. Grocery industry vs. restaurant industry. Numbers. Marketing. Staying true to who you are during growth. CULTURE! Keep it simple. Labor costs. Real-estate. Maintaining culture during expansion.

In this episode, we discuss why online reviews matter more today than ever before, The biggest mistakes restaurant owner make when it comes to online reviews, when the best times are to ask for a review, and the 5 step process to handling online reviews. Matt Hayman is a digital marketing expert based in the UK with over 8 years experience in Search Engine Optimisation and Paid Traffic. He's the founder of ReviewMiner.co and helps businesses large and small grow by harnessing the power of customer reviews.

Chef Brooks Tanner Studied at Cornell University. Brooks is known for his underlining team building abilities and fiscal awareness. His passion is building concrete infrastructures to support high-quality services and educate those on how to waste less, be sustainable and eat well while financially building for their future. Today Chef Tanners serves as Executive Chef at Rockhill located in Cherry Hill, NJ. In this episode we will discuss: You have to expect the unexpected in the kitchen. Going from the dishwasher to the manager/owner. The value of mentors. You need to just "jump in" to learn the most. You need to create the change you want to see. If you don't fail you're not growing. Create a strong support group around you and what you do. Tanner can't stress the importance of forming lasting social relationships with people in your industry. BIG emphasis on CULTURE. Foster the good in your staff and they will become amazing workings and great people. Get comfortable being uncomfortable.

Raised in Simsbury, CT, Jeff Lizotte is a Cornell graduate whose culinary résumé includes experience at David Bouley's Danube and Eric Ripert's Le Bernardin in New York City. During two years in France, he worked for Bordeaux's La Tupina and the Michelin-starred La Bastide St. Antoine in Grasse. This past year Chef Jeff Lizotte was a semifinalist nomini for James Beard Best Chef Northeast for his work as the Executive Chef and Partner at Present Company, CT In this episode we will discuss: It's OK to make mistakes. Culinary theory. Competitive spirit in the kitchen. Starting very young in the restaurant industry. Getting started in the restaurant industry in the heart of NYC. Doing your best to keep your staff happy and stress-free. Learning the culinary arts in France. The importance of mentoring with the right people. Stamina in the kitchen.

Want access to my network of consultants? Email or direct message me your Q's and I'll get an expert on the show to answer them! [email protected] or @ericcacciatore I've never claimed to have all the answer, but after 350 + interviews I guarantee you I know someone who does know the answer to your question. This episode is the first of many to come, where I lean on my network of experts to answer listener questions. Today, Rudy Miick, who first joined me in episode 181 is back to be the question answer-er. Miick began working in the restaurant industry at the age of 15, was a partner of a restaurant by the age of 24, and has been consulting for the last 40 years. Miick's work has pivoted to focus on successful start-ups, performance improvement, and the growth of restaurants, resorts, and other foodservice operations. You can learn more about rudy at Miick.com

Bryan Gibb is the founder of Bolt Coffee Co. Over 4 years ago Bolt Coffee Co. carved out a niche by starting as a mobile coffee catering cart which focused on weddings and other events. They have since scaled into their first brick and mortar location at The Dean Hotel in Providence, RI. Bolt Coffee Co. is A COFFEE COMPANY SEEKING TO CREATE MEANINGFUL IMPACT IN THE PLACE they find themselves. They BELIEVE THAT GOOD COFFEE IS BEST ENJOYED WITH FRIENDS. In this episode we will discuss: COFFEE. Bringing people together around a cup of coffee. Coffee catering. Moving from having a boss to being your boss. Start small and grow. Starting a restaurant with minimal capital. Growing while maintaining culture. Recognize what makes you special and retain it. Changing the normal interactions in the hospitality industry. Using body language to sell coffee. Changing the way you're greeted at a coffee shop. Defying expectations!

Today we're sitting at the Paddle Inn, Josh Childs, Beau Sturm, and Suzi Maitland's newest restaurant, located in Newburyport, MA. In addition to the Paddle Inn, the restaurant group also operates Trina's Starlite Lounge, Parlor Sports, and Audubon. This Restaurant Group is most well known for craft cocktails and high-quality comfort food. In this episode we will discuss: The power of good partnerships. Collaboration! Find your lane and stay in it. Atmosphere can be more impactful than food. Make the effort to take the next step. Going out of your way to make guests happy. Bartending culture. Opening on a shoestring budget. You HAVE TO believe in your restaurant to make it a success. Neighborhood bars.

Michael Krupp is an eclectic, impassioned businessman with a proven history of pushing Boston's restaurant and retail boundaries, he co-owns and oversees business development at Area Four's three locations including an Arcade plus a mobile wood fire catering business. He tackled the Area Four project with the same unrelenting drive to set trends that he has carried throughout his career. In this episode we will discuss: Boston pizza! Getting ahead in this business because people like what you do. Do ONE THING really well in your business! Opening a restaurant in the middle of a economic depression. Partnerships and how to best navigate them. Let the product ride the success, not the other way around. Evolution is a good thing! Know your lane and stay in it. Quality of product. You need sufficient capital to start a restaurant and sustain it. Reinvesting in your company. Surround yourself with the right people. Find mentors and learn everything you can from them!

In this episode we discuss: How experience helps you find your niche and clarity in your "why". Giving at least one year to each job you take. Building relationships and loyalty among other professionals. How to know when you're ready to go all in on opening your own restaurant. Having the right partner. The reality that things will get hard and when times do get hard, you need to take care of yourself, first. H0w establishing culture can help you transition from working in your business to working on your business. What started as a romantic pizza dinner on the floor of a college dorm room in RI, has blossemed into a what is probably one of the best known pizza and hamburger joints in NY City, Pizza Loves Emily. 3 years later they have a total of three locations: Emily Brooklyn, Emmy Squared, and most recently Emily West Village. They've garnered ton attention and have been featured in media outlets such as Vogue, Thrillist, Grub Street, and Travel and Leisure to name of a few.

It was in Boston, MA where David Kennedy got his start in the restaurant industry, as a part-time bartending while working towards his MBA. Today, David is the founder of The Holy Grail, located in Epping, NH, which has been nominated as NH's #1 Irish Pub 7 years running. In this episode we will discuss: Making guests feel special. The host and the dishwasher are the most important part of your restaurant. The importance of saying good-bye and thank you when guests leave. Make guests and team members feel like they matter. Turn your restaurant into a learning experience for your staff. The importance of passion. Looking for the perfect location for your concept. The importance of researching the market that you're trying to break into. Start small. Proper promotion. Creating a really creative loyalty program.

To Nandu's FREE "GET BACK YOUR TIME COURSE" -->https://www.myrpac.com/course/get-back-your-time-training/?ref=5 (limited time) To Nandu's "Profit Accelerator Master Course" ---> https://www.fandbbusinessschool.com/rpac-page Nandku Awatramani (Nandu) is back on the show for the 2nd time consecutively. We just interviewed him yesterday, but we ran out of time. There was still something we didn't get to discuss; why time management is the first step to taking back your restaurant and life. In this episode, Nandu teaches us WHY you need a STRATEGY to get back time in your life. It is not enough to just delegate, you need a proven system. Here is the link to the course Nandu created that teach you the same exact strategy he used to regain time in his life. HE'S GIVING IT TO YOU FOR FREE!

Nandu is a third generation Hospitality Entrepreneur with 18 years in the hospitality industry. He is based out of New Orleans, Louisiana, USA and helps restaurateurs and other F&B business owners make more money, get their time back, and grow their businesses beyond what they could have thought was possible. In this episode we will discuss: reach out and find the right education. Improving revenues by working less. Taking over managing a restaurant unexpectedly. Daily meetings with your staff are essential. Take a minute to say hello and ask how each member of your staff is doing every day. Cultural challenges. Learning another language on the job! Show your employees that you appreciate them. Bringing Italian food to India. Imprint your drive and passion on your employees. Bad business and how to avoid it. Making pizzas for a movie theater! High volume in a small space. Branding and messaging is so important! Knowing when to go for professional help and when not to. Growing your company. Learning to be strategic. Have a plan! Systems, processes, and procedures. Step outside the box. Getting the people who like your restaurant to come back more often rather than only trying to attract new customers. Leading a balanced life of profits and happiness. Hard work is important BUT SO IS SMART WORK!

David Mazur is considered the renaissance man of hospitality. I have had the pleasure of interacting with him as a hospitality professor, general manager, and mentor. His career has spanned over 25 years in hotels restaurants, clubs, consulting and coaching. He has been involved in a half-dozen startups and continues to grow his success. In this episode we will discuss: Teaching business in a college setting. Bartending in New England. Experience equals knowledge. The REAL YOU is not the FACEBOOK YOU! Communicating with the consumer. The conception of Restaurant Unstoppable. The importance of mentors in any aspect off life. Putting yourself out there and the benefits it earns you. Money will come with skills. Don't do it for the money. Restaurant consultancy.

Chef Johnny Ray Zone, an LA native, has worked professionally under some of the best chefs in the world, including Thomas Keller, Gordon Ramsay and Nobu Mat Sue He Sa. In 2014, during a stage at Sean Brock's Husk in Nashville, TN, a local chef introduced Johnny to Nashville Hot Chicken. It was instantaneous love. It is safe to say in the years to follow, Chef Johnny has dedicated is life to mastering the perfect piece of hot fried chicken. You can find his chicken at Howlin' Ray's Nashville Hot Chicken, located in Los Angeles, CA. In this episode we will discuss: Striving for perfection. Hiring customers. The decision to go or not go to culinary school. Mentors in the restaurant industry. The different mindset of someone leaving culinary school with massive debt. The cost of training an employee. Integrity in the restaurant industry. Transitioning from food truck to restaurant. Do one thing well instead of many things well enough. Making guests happy (and encouraging them to come back) is more important than watching the numbers.

A native of Detroit Michigan, Chef Kate Williams studied Food Science at Michigan State University and would later transfer to the French Culinary Institute in NYC. Kate has served under Wolfgang Puck as Sous Chef, and served Detroit's Republic Tavern as Executive Chef. She's received the title of "Top Chef" Detroit and Eater Detroit "Chef of the Year - Semi-finalist." This summer Kate is opening Lady of the House which has already stirred up talk including Eater National's "Most Anticipated Restaurant Openings 2017" and Tasting Table's "Most Anticipated Opening 2017." In this episode we will discuss: Creating a restaurant that emulates your guests dining room. Questioning why you got yourself into the restaurant industry. Making your restaurant more like a home dining room. Serving a community that you love. Finding the "right money" for investment in your restaurant. Creating a business plan for your restaurant concept. Molding your business to serve its surroundings. Making guests feel special.

The idea for The Holy Donut grew out of a craving. Leigh Kellis wanted a donut made with fresh ingredients that she could feel good about eating. Since she couldn't find what she was looking for, she decided to create it herself. Thus, The Holy Donut was born in 2011. Six years later Leigh has scaled The Holy Donut from an apartment kitchen wholesale shop to a 3 locations operation with 80 employees. In this episode we will discuss: creating what you think is missing in your community. The anti-Dunkin' Donuts come to life. Everything's better with potatoes. Making donuts with potatoes. Starting a business with no overhead. The importance of testing the market BEFORE you sink too much money into your idea. Taking the risk of quitting your job to devote yourself to your idea. Welcoming change while staying true to your mission. Take your time before you grow and expand. Working with family. Spreading happiness through food and drink. Food as more than calories to keep you alive.