Restaurant Unstoppable with Eric Cacciatore

Jamila West is the owner of Rosie's in Miami. Jamila began working in restaurants at the age of 16 as a buster. She attended and graduated from both the C.I.A. and Johnson and Wales. She worked for upscale restaurants in New York, LA, Kuwait, Dubai, and Miami. She and Chef Akino West opened The Copper Door, a bed and breakfast, in Miami, which operated from 2018-2020. They transitioned that business into the currently thriving Rosie's Miami, a full-service Southern-American restaurant. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Capitalize on things that are easy for you." In this episode with Jamila West we will discuss: Self-awareness Graduating from both the C.I.A. and Johnson and Wales Working Kuwait as a young restaurant professional Restaurant openings Training Being in business with your significant other Mental health in the industry Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of people What is your biggest weakness? Organization What's one thing you ask or look for when interviewing/growing your team? Smile What's a current challenge? How are you dealing with it? Evolving the business financially Share one code of conduct or behavior you teach your team. Have pride in what you are doing What is one uncommon standard of service you teach your staff? Uniform choice What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? xtraCHEF What is one thing you feel restaurateurs don't do well enough or often enough? Being on the floor and out of the office If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Give back to your community Lead by example Have fun Contact: Instagram: @rosiesmia Website: https://www.rosiesmia.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 Jamila West 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!

John Kunkel is the Founder & CEO of 50 Eggs Hospitality. John founded 50 Eggs back in 2004. This world-renowned hospitality group houses several forward-thinking concepts, including Capri, Spring Chicken, Wakuda, Yardbird, Spritz, and Chica. 50 Eggs Hospitality Group is a full-service culinary and hospitality firm focusing on developing cutting-edge brands that deliver unparalleled dining experiences throughout the United States and abroad. For John's full story and background, check out episode 250 with John Kunkel when he was first featured on Restaurant Unstoppable. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "The Man in the Arena." by Theodore Roosevelt In this episode with John Kunkel we will discuss: Expansion, scaling, growth, and the future of both the industry and 50 Eggs Hospitality Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Patience What's one thing you ask or look for when interviewing/growing your team? Passion, enthusiasm What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Integrity What is one uncommon standard of service you teach your staff? Hospitality, personalize service What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast Tock Restaurant 365 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? High integrity, do the right thing Take care of the ones you love Do your best, no matter what Contact: Website: https://www.50eggsinc.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to John Kunkel 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!

Ian Fleischmann is the Executive Chef at Fabel Miami. Chef Ian began in the industry at the age of 14 as a dishwasher. From 2009-2013 he worked at Yamato Japanese Steakhouse where he became a Sous Chef. He then attended culinary school and got his start in the hotel restaurant industry at the Four Seasons in Denver. He moved on to Brava by Brad Kilgore and then over to Highgate Hotels, from Groot Hospitality in Miami. He opened Fabel Miami in December of 2022. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Do or do not. There is no try." In this episode with Ian Fleischmann we will discuss: Efficiency Organization "Briefing" and "debreifing" High volume hotel restaurants Developing a personal style in cooking Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Brute force What is your biggest weakness? Ego What's one thing you ask or look for when interviewing/growing your team? Honesty and consistency What's a current challenge? How are you dealing with it? Finding honest people Share one code of conduct or behavior you teach your team. Consistency What is one uncommon standard of service you teach your staff? Don't say no to the guest What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Whisk xtraCHEF What is one thing you feel restaurateurs don't do well enough or often enough? Manage finances property If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do or do not Don't put too much stock in the moment Take some time off Contact: Instagram: @ian_fleischmann 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 Ian Fleischmann for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

David Foulquier is the Chef/Owner at We All gotta Eat!. He began his career working for Daniel Boulud. He attended the University of Miami and transferred to Florida International University to finish up his studies in culinary and hospitality management. He then worked for Jean George and eventually took a job as a cook in Barcelona at Restaurante Hofmann. At the age of 25, he opened his first restaurant, Fooq's, in Miami. He is now the owner of 5 concepts with three more opening soon. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Be the best at what you do." In this episode with David Foulquier we will discuss: The role of a host in FOH Customer retention Privilege in the industry Partnerships Pop ups What happens when an influencer brings attention to your restaurant Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Instagram: @we.all.gotta.eat @eleventhstreetpizza @noz17nyc Email: [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 David Foulquier 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!

Leo Holtzman is the co-founder of SoCal Cantina and founder of Cocktail Conjuring, Inc. Leo first started tending bar in Orlando when he attended UCF triple majoring in Theatre, Psychology and Hospitality Management. Bartending was just a means to an end until he could make it as a full-time close-up magician. Upon graduation he moved back to Miami and worked as a magician/performer for various events and companies while working a few nights a week at Cadillac Ranch. Eventually he became the bar manager of Cadillac Ranch while the performing season was in a lull. In 2012, he wanted to take his talents to Las Vegas and saw that his best opportunity was to work for the new hip and chic hotel, SLS South Beach. SLS had/has plans for a large scale resort in Las Vegas set to open Labor Day weekend 2014. He landed an entry level job at SLS as a bar back at Katsuya's Dragon Lounge mixology bar. This was his first introduction to the world of "mixology". He learned everything from the bottom and within 6 months was the head bartender/manager and was in charge of all normal duties of the bar program including cocktail design. During his time with SLS he also took on consulting and worked various events including the Lucky Rice festival and Bacardi Legacy competition. His talents did not go unnoticed and in 2014 he partnered with Patrick Gleber, owner of Tobacco Road, to open Cocktail Collection and put his magic career on hold. Cocktail Collection was the hottest bar in Miami, featuring a rotating original cocktail menu and local artist show cases. Cocktail Collection has received numerous accolades from various mediate outlets and critics including the only 5 star cocktail lounge/bar rating on YELP in the greater Miami area. It was loved by guests and critics, a rare feat in today's hospitality market. Then without notice Tobacco Road and Cocktail Collection were demolished to make way for the new high rises of Brickell. But Leo kept on bringing his cocktails and hospitality though Cocktail Conjuring events, pop-ups and consulting for select venues including Norwegian Cruise Line and The Palms Hotel and Spa. Then out of nowhere AJ Billapando contacted Leo with an idea. AJ had remembered one night at Cocktail Collection where he had the best cocktails of his life and a surreal experience of Leo performing close-up magic for a group of him and his friends. The cocktails and experience was unpretentious yet sophisticated- something he wanted SoCal to embody. After a brief call, the two met and came up with SoCal Cantina over night. They opened a week later in Brickell and were a wild success. SoCal Cantina offers out-of-this-world margaritas as well as some classics from Cocktail Collection menu (smoke fashion anyone??). The drinks pair perfectly with quite simply the best tacos you will ever have. Since our last conversation in February of 2021, SoCal Cantina has opened another location in Tuscaloosa, AL. They are currently looking at opportunities to open new locations in Las Vegas and Austin, TX. Check out episode 794 with Leo Holtzman as mentioned in today's episode! Check out episode 966 with Sam Caucci Founder and CEO of 1Huddle as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Do it now." In this episode with Leo Holtzman we will discuss: Expansion outside your city Partnerships "Percentage rent" Finding the right market for your concept Buildouts Guerrilla marketing Checklists Training Coaching - make it fun! Franchising Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecast

Travis Talbot is the Principal + Lead Strategist at Hospitality Arts Group. Travis got started in the industry at the age of 9 working for his mother on a farm in Canada. Travis has worked in so many areas of the industry, from night clubs to restaurants, from concert venues to food trucks. He experienced ownership for the first time when he opened Crush Champagne Lounge in Vancouver in 2003, and again with Snatch Rock n' Roll Lounge in Calgary. Today he serves as Principal + Lead Strategist at Hospitality Arts Group and will soon be operating Apex Fox Coaching. Check out episode 966 with Sam Caucci as recommended in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "What's your plan?" In this episode with Travis Talbot we will discuss: The difference between a plan and intention Behavioral economics The difference between management and leadership Working with Live Nation and putting on shows Menu engineering Post-COVID menu design Ownership Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Diligence What is your biggest weakness? Passion What's one thing you ask or look for when interviewing/growing your team? Understanding, do we understand them and do they understand us? What's a current challenge? How are you dealing with it? Marketing, getting the word out Share one code of conduct or behavior you teach your team. Kindness, just be nice What is one uncommon standard of service you teach your staff? The follow-up, after the check is dropped What's one book we must read to become a better person or restaurant owner? Be Our Guest: Perfecting the Art of Customer Service by The Disney Institute GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack What is one thing you feel restaurateurs don't do well enough or often enough? They don't have a plan 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 Be kind Adventure Contact: Website: Apex Fox Coaching Website: Hospitality Arts Group Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Travis Talbot 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

Sam Caucci is the Founder and CEO of 1Huddle. Before founding 1Huddle, Sam was in the business of training professional athletes across the US as the General Manager of Perfect Competition. He then became a Strategy Consultant in the same career field. Later, in 2018, he founded 1Huddle which is a coaching and development platform that uses quick-burst mobile games to more quickly and effectively educate, elevate, and energize a company's workforce. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "What you tolerate, you encourage." In this episode with Sam Caucci we will discuss: Starting in the sports franchise world Onboarding Finding and retaining talent Creating an optimal-performance environment Generative learning Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://1huddle.co/ 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 Sam Caucci 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!

Robert Guarino is the Owner and head Coach at 5 Napkin Burger in NYC. Robert started in the industry as a teenager bussing tables. He then went to the Cornell Hotel School. In 2001 he met his long-time partner Simon Oren, who took him on as the GM at Marseille. In 2007 they opened Nizza together in 2007 and then in 2008, 5 Napkin burger was opened. 5 Napkin Burger scaled up to 7 locations, but has since scaled down to 2 core locations in NYC. Robert has also been a part of other concepts in the same neigborhood as 5 Napkin Burger, such as Playa Betty's and Schmackary's Cookies. Please use this link if you are interested in Ovation based on recommendations in today's episode: www.ovationup.com/unstoppable Check out episode 799 with Rev Ciancio as mentioned in today's episode. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "If you're not getting better, you're getting passed." "Greatness is many, many small acts, but each one is doable." In this episode with Robert Guarino we will discuss: Opening and closing restaurants How to create a great casual dining experience, a "meeting place" Systems Training Scaling forward and scaling back Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Natural empathy What is your biggest weakness? Wanting to do everything What's one thing you ask or look for when interviewing/growing your team? Are they excited? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. No assholes What is one uncommon standard of service you teach your staff? Say yes What's one book we must read to become a better person or restaurant owner? In Search of Excellence by Thomas J. Peterson and Robert H. Waterman, Jr. GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Say thank you What is one thing you feel restaurateurs don't do well enough or often enough? Bikky 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 to others Have fun doing what you do Find great people to love and work with Contact: Instagram: @restaurantlifer Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Robert Guarino for joining me for another awesom

Keely Beasecker entered the restaurant industry in 1982. Before that, she was a competitive swimmer at Auburn in Alabama. When she left competitive swimming, she began working at Quincey's Steakhouse in South Carolina. There, she became a master of FOH. In 1991, she and some partners opened the first Niffer's in Auburn, AL. In 1994 they opened a second location which closed in 1996. In 2001, the true second Niffer's location opened and today there are 3 total Niffer's locations. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Improve everyday by 1%." In this episode with Keely Beasecker we will discuss: Discipline in the industry Comparing the restaurant business with competitive swimming Opening a second location too far from your first Opening and closing a second location Expansion in order to give better opportunities to your staff Checklists Prime cost Cell phones in the workplace Kids these days Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Heart What's one thing you ask or look for when interviewing/growing your team? What did you do today to better the company? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Have fun What is one uncommon standard of service you teach your staff? Never have a tea glass below the halfway point What's one book we must read to become a better person or restaurant owner? Jon Gordon GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Restaurant Systems Pro What is one thing you feel restaurateurs don't do well enough or often enough? Train 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? Fun Love Laughter Contact: Email: [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 Keely Beasecker 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!

Tanner Agar began his hospitality career as a Segway delivery driver in Chicago as a teen. Since then, he has had a very storied career in many avenues and places in the industry. He has worked in 6 countries, including Canada, Spain, France, Tanzania, and New Zealand. He believes he grew the most at his job in Spain. In 2017, he Co-Founded Rye in Dallas with his business partner, Nick. Today he is the CEO of Walkabout Hospitality Group, under which Rye and Apothecary, another of his restaurant creations, operates. A second location of Rye has also opened recently. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "I don't want to get to the end of my life having lived only the length of it, I want to have lived the width of it as well." In this episode with Tanner Agar we will discuss: Business partners It's all about the team Valuing employee input Treat your guests like possible future investors Marketing Surviving a fire in your restaurant Employee benefits Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Excellence is the habit What is your biggest weakness? Demanding more than is necessary sometimes What's one thing you ask or look for when interviewing/growing your team? Knowledge-based questions until exhaustion What's a current challenge? How are you dealing with it? Handing off everything to a new group of people Share one code of conduct or behavior you teach your team. Respect the work that we're doing What is one uncommon standard of service you teach your staff? Not allowed to hold a dirty dish in front of the guest What's one book we must read to become a better person or restaurant owner? Rebel Chef: In Search of What Matters by Dominique Crenn GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Work from home technology - Microsoft Suite What is one thing you feel restaurateurs don't do well enough or often enough? They don't let other people do the work while also making sure they have the support 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? Drink deeply from books and other sources from people who are different from you Be yourself because everyone else is already taken Remember that since you can't take it with you, don't leave anything on the table Contact: Instagram: @tagaragar @rye.restaurant @apothecary_bar @barleybyrye 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 appre

Sandy Korem is the Founder and CEO of Festive Kitchen in Dallas, TX. Sandy was a nurse long before she was the CEO of a catering company. She left a nursing career because of the hours and raised two kids. Then she began catering. She began in 1991 by baking brownies in a 100 sq. ft. commissary kitchen for a burger joint. Around 1996 was when she had her first true catering experience cooking for 100 people at a house party. She then moved on to a 1,400 sq. ft. kitchen and grew her business. In 2011 she created a separate retail space for selling her baked goods. Today, Festive Kitchen has 4 locations and 2 of them are retail locations. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Don't panic; punt." In this episode with Sandy Korem we will discuss: Catering Starting with no experience Starting small A first catering experience Experiencing an egg recall for thousands of products Budget Packaging Systems! Today's sponsor: For restaurants, large costs can pop up fast, but traditional loans are too slow. That's why you need Zinch – They're a direct lender that can fund up to $250,000 in less than 2 days. Apply online and you can get a response within 24 hours. Right now, my listeners get their application fee waived by going to financingthatworks.com. Loans made or arranged pursuant to a California Finance Lenders Law license. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: [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 Sandy Korem 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!

As a student at the University of Texas, Kyle Gorden developed a romance…with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant– not just any restaurant– a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Maggie Gordon is the President at Dillas. She majored in Business and PR in college. She joined Dillas shortly after its founding. Today, Dillas has 7 locations and looks to open 5 more in 2023. Check out episode 699 with Kyle Gordon as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: Maggie: "Get out of your comfort zone because that's where the magic happens." Kyle: "Leap and the net will appear." In this episode with Kyle and Maggie Gordon we will discuss: PR and marketing Letting go, releasing the "perfectionism" mentality Delegation Branding Drive-through Digital checklists Training Marketing Life and business partners Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: [email protected] Instagram: @dillasquesadillas Website: https://dillas.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 Kyle and Maggie Gordon 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!

Fred Langley is the CEO of Restaurant Systems Pro. Fred got his first job in the restaurant industry at the age of 12 as a dishwasher. He worked his way up the ranks and became a restaurateur, opening his first restaurant at the age of 27. He opened his second restaurant only 4 years later. Fred joined Restaurant Systems Pro, formerly known as The Restaurant Expert, in 2004, and became the company's CEO in 2006. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "We don't show up to get everything we want, we show up to give everything we have." In this episode with Fred Langley we will discuss: Communicate with your vendor NOT being ready to open a restaurant when you open your first Budgets Real estate Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Youtube: @RestaurantSystemsPro Restaurant Systems Pro website to sign up! 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 Fred Langley 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!

Jack Gibbons is the coo of FB Society in Dallas, TX. Jack Gibbons was a Business major at The University of Dallas. He started working at Pappas Restaurants in 1983 as a server and worked his way up to Concept Leader within the company across 25 years. He joined Twin Peaks as their President when they had only 4 locations in 2007 until 2015. In 2007 he started FB Society with a business partner and it has 8 concepts operating today with Gibbons as the company CEO. Check out episode 819 with Clay Dover as mentioned in today's episode! Check out episode 694 with Kulsoom Klavon as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Having the courage to create experiences never imagined." In this episode with Jack Gibbons we will discuss: The intentionality of language Food halls Branding Scaling Real estate strategy Challenges to the industry as a whole going forward Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Coffee What is your biggest weakness? Taking on too much What's one thing you ask or look for when interviewing/growing your team? Real people, not fake What's a current challenge? How are you dealing with it? Getting the best people who are smarter than I am Share one code of conduct or behavior you teach your team. Professionalism What is one uncommon standard of service you teach your staff? Quality of ice and glassware What's one book we must read to become a better person or restaurant owner? Unreasonable Hospitality by Will Guidara GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? 1Huddle - gamification of training What is one thing you feel restaurateurs don't do well enough or often enough? Eat in their own restaurants If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Spend as much fun with your family as you can and do fun things together Pour yourself into your work and if you're going to create a product, make an exceptional product If you're going to spend time with people at work, make sure they are exceptional people and doing fun things together Contact: Website: https://www.fb-society.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 Jack Gibbons for

Joanna Kelley is the Founder and Owner of Cup Of Joe in Portsmouth, NH. Joanna was raised by her grandparents in Rochester, NH. She began working in a bar around 19 years old. She attended UNH for marketing and then entered the hospitality industry again at Uno's, a large chain restaurant. She eventually began working as a marketing manager at their Boston offices. Eventually she teamed up with Portsmouth restaurateur Joe Kelley (no relation) of Joe's New York Pizza, Fat Belley's, and The Thirsty Moose. With his financial investment, Joanna opened Cup of Joe, albeit with full creative control. Cup of Joe just celebrated 5 successful years serving downtown Portsmouth, NH. Joanna is also the Assistant Mayor of Portsmouth! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "If you have 5 minutes, and someone asks you to do something; do it." In this episode with Joanna Kelley we will discuss: Benefits of working in a corporate restaurant Marketing Investors and partnerships Going into business with friends, should you? Live music in your restaurant Seasonal restaurants/cafe Employee benefits Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Ability to connect with people What is your biggest weakness? Ability to connect with people What's one thing you ask or look for when interviewing/growing your team? How can I make you a better leader? What's a current challenge? How are you dealing with it? Balance Share one code of conduct or behavior you teach your team. If you were to remove yourself from a situation, would you react the same? What is one uncommon standard of service you teach your staff? Make people feel at home, remember their names What's one book we must read to become a better person or restaurant owner? The Mountain Is You by Brianna Wiest GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? TikTok What is one thing you feel restaurateurs don't do well enough or often enough? Take care of our 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? Understand that the world is bigger than you and your problems This, too, shall pass It is always easier to be kind Contact: Instagram: @cupofjoenh Website: https://www.cupofjoenh.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 forge

Eli Kulp is the Chef and Partner at High Street Hospitality and the host of the CHEF Radio Podcast and is based in Philadelphia, PA. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Hard work always always always pays off." In this episode with Eli Kulp we will discuss: Legacy Outliers Culinary school Philadelphia food and restaurant scene Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: CHEF Radio Podcast Delicious City Podcast Instagram: @elikulp 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 Eli Kulp 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!

Jamie Schrotberger is the CEO at Spread Bagelry. Jamie Schotberger went to school for finance and economics. He began working after that at investment firm Black Rock where we focused on recognizing businesses that were disruptors in their markets while also being scalable. He left that company to serve as the CFO at Garces Group, where he met Brooks Tanner, Spread Bagelry's current COO. Jamie joined Spread Bagelry as the CEO in 2019 and plans to scale the business to 50 locations within just a few years. Spready currently has 10 locations, and looks to open 8 more before the end of 2023. Check out episode 955 with Brooks Tanner as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Inspire and encourage." Instead of Command and Conquer. In this episode with Jamie Schrotberger we will discuss: Reducing the commoditization of bagels Fast casual Different generations use restaurants differently Growing too fast Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humility What is your biggest weakness? Too optimistic What's one thing you ask or look for when interviewing/growing your team? Culture, will they elevate the entire group? What's a current challenge? How are you dealing with it? Growth, product distribution Share one code of conduct or behavior you teach your team. Don't think small, think about future growth What is one uncommon standard of service you teach your staff? Notice people and understand "the other side of the counter" What's one book we must read to become a better person or restaurant owner? Principles by Ray Dalio GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast and Extra Chef 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 Have humility Treat everybody with the same amount of respect and care Contact: Email: [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 Jamie Schrotberger 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 s

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. The last time Chef Tanner joined the show, he served as Executive Chef at Rockhill located in Cherry Hill, NJ. Today, he is the COO at Spread Bagelry. Check out episode 360 with Brooks Tanner as mentioned in today's episode. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "People and culture." In this episode with Brooks Tanner we will discuss: Catering The good parts of the grind Working alongside your people as a leader Consulting Franchising Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: [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 Brooks Tanner 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!

Kyle Inserra is a 17-year restaurant industry veteran, and commercial real estate professional focused on the nurturing and strategic growth of emerging Hospitality, Lifestyle, and Retail brands nationally. His industry knowledge, coupled with an insider's perspective of what it means to be a restaurant operator day in and day out, allows him to relate to his clients' ever-changing needs. Mr. Inserra is at the forefront of both restaurant and real estate trends and spends a significant portion of his time creating content on multiple social media platforms. In addition, his two podcasts, The National Restaurant Owners Podcast and Commercial Real Estate School – have Kyle speaking with forward-thinking thought leaders in both the hospitality industry and commercial real estate space on a current industry topic on a weekly basis. Check out episode 769 with Kyle Inserra! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Move fast and make mistakes along the way." In this episode with Kyle Inserra we will discuss: Real estate The future of restaurant real estate The future of vending machines Branding Marketing The metaverse Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: NROP on Spotify NROP on Apple Podcasts Instagram: @kyleinserra 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 Kyle Inserra 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!

Scott and Jesse Spellman are co-owners at Utopia Bagels. They are father and son, respectively. They have an additional co-owner as well, Anthony Panteleo, who is one of the original founders. Utopia Bagels was opened in 1981 in Whitestone, NY by Anthony and two other partners. Scott began working at the shop around 2010 and began a co-owner in 2013. They began by using the old world process of individually hand-rolling bagels, kettle boiling them, and baking them in their 1947 carousel oven. Today, Utopia Bagels is extremely popular, with lines out the door almost daily, over 62,000 Instagram followers, and wholesale. They can be found on Goldbelly, and exclusively on Uber Eats for delivery. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: Hands on. Do it today and not tomorrow. Quality first." In this episode with Jessie and Scott Spellman we will discuss: Wholesale Partners Bagels Helping employees grow Expansion Catering The best practices of building a following on Instagram Goldbelly Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hands on Time Management What is your biggest weakness? Shooting for the stars Taking on too much at once What's one thing you ask or look for when interviewing/growing your team? Simple things should come quickly What's a current challenge? How are you dealing with it? Keeping growth going Share one code of conduct or behavior you teach your team. Cleanliness Make the person next to you better What is one uncommon standard of service you teach your staff? We get your order correct What's one book we must read to become a better person or restaurant owner? Fear and Loathing in Las Vegas by Hunter S. Thompson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Egg mixer, tape machine, conveyor belt If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be true to yourself Love what you do Don't put off anything to tomorrow if you can do it today Contact: Instagram: @utopiabagels Website: utopiabagelsny.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 Jesse and Scott Spellman for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast.

David Kirschner is the Founder, CEO and Executive Chef of dineDK Private Dining. New Jersey native and Johnson and Wales graduate, Kirschner knew from a young age that he wanted to work in restaurants and he set out on a very traditional path working for successful restauranteurs, building his skills, reputation, and network. Kirschner work for acclaimed restaurateurs such as Thomas Keller, Michal Mina, David Drake, and Daniel Boulud before leaving the traditional restaurant scene for a more non-traditional business model with the Tasting Table. The Tasting Table gave chef Kirschner a whole new set of skills like food media, dealing with gatekeeps, hosting special events, and staffing for special events. With these new skills, he launched dineDK in 2015 Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Make it happen 24/7." "Hold the line." In this episode with David Kirschner we will discuss: Culinary school Profitable restaurants Private dining Catering Opening vs. operating restaurants Structure and process Tracking progress Running a kitchen in an event space Creating experiences The private chef world Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Following up What is your biggest weakness? Overthinking What's one thing you ask or look for when interviewing/growing your team? Service-minded? What's a current challenge? How are you dealing with it? Sustainable growth Share one code of conduct or behavior you teach your team. Honor What is one uncommon standard of service you teach your staff? Anticipate needs What's one book we must read to become a better person or restaurant owner? Culinary Artistry by Karen Page and Andrew Dorenburg GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Copper - CRM What is one thing you feel restaurateurs don't do well enough or often enough? Be mindful of life outside the restaurant If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take care of others Be honest and do right by people Get enjoyment out of everything you do Contact: Website: https://www.dinedk.com Instagram: @dinedk Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note

Today's guest, Scott Landers, is the founder of Figure 8 Logistics, a consulting firm that specializes in delivery for the restaurant industry. Prior to figure 8 Logistics Landers was a civil engineer, and found his way onto the team of the New York City-based restaurant Dig Inn, where is focus was on developing their delivery program. He's opened his skills up to the rest of the industry with Figure 8 Logistics. Check out episode 777 with Scott Landers as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Slow is smooth, and smooth is fast." In this episode with Scott Landers we will discuss: Native delivery Biggest changes from 2 years until now with delivery What is a "sustainability engineer?" Menu engineering for digital and delivery spaces How do people discover new places to eat? Thoughts on "pay to play" visibility on delivery apps Supply chain Branding Sustainability Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: figure8.delivery Hotline: 212-888-7700 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 Scott Landers 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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Jarrett Stieber is the Chef and Owner of Little Bear in Atlanta, GA. Jerrett's interest in cooking began when he was 15 years old while watching cooking shows on TV. Throughout high school, he worked in restaurants. After leaving college in Asheville, NC, he entered culinary school where he did an internship at Restaurant Eugene in Atlanta, and continued working there after graduation. He worked at famed restaurant Abattoir and says he grew the most as a professional chef at The Empire, where he worked and learned until he left in 2013. He then began working a pop up with his friends who were doing the same thing, but with coffee. The coffee business eventually left him alone in his pop up, called Eat Me Speak Me, where he worked for 7 years until he finally opened his first restaurant, Little Bear, in 2020. Little Bear survived the pandemic through successfully pivoting to take-out. Today, Little Bear is thriving in Atlanta. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Trust your gut." In this episode with Jerrett Stieber we will discuss: Culinary school Butchery Toxic kitchen culture Mentors Pop ups Partnerships Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Goofiness What is your biggest weakness? Goofiness, or working too much What's one thing you ask or look for when interviewing/growing your team? Are you an asshole? What's a current challenge? How are you dealing with it? Wednesday-Thursday before 7PM reservations Share one code of conduct or behavior you teach your team. Don't be an asshole What is one uncommon standard of service you teach your staff? Answering dumb questions What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Quickbooks What is one thing you feel restaurateurs don't do well enough or often enough? Pay their staff well If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Trust your gut Don't be an asshole It's just food Contact: Website: https://littlebearatl.com/ Instagram: @littlebearatl 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 Jarrett Stieber 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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Fares Kargar is the Owner of Delbar Restaurant and Bibi Eatery in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations and the brand new concept Bibi's Eatery, which is soon to open in the Ponce City Market in Atlanta. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "This, too, shall pass." In this episode with Fares Kargar we will discuss: Iranian hospitality Immigrating to America Going to management school for hospitality Working in a Waffle House Taking intentional steps toward ownership Learning how not to treat staff Setting and managing expectations Restaurant numbers Silent partners Fast expansion Consistency is key Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Don't quit until the job is done What is your biggest weakness? Forgetful What's one thing you ask or look for when interviewing/growing your team? Personality What's a current challenge? How are you dealing with it? Hard for me to let go, let other take responsibility Share one code of conduct or behavior you teach your team. Answer to the standard, bot the position What is one uncommon standard of service you teach your staff? Never say no What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Click Up What is one thing you feel restaurateurs don't do well enough or often enough? Appreciate themselves and 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? Manage expectations Appreciate people around you This, too, shall pass Contact: Instagram: @delbaratl 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

Growing up in New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met his business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. Now, Seven Chan is the co-owner of concepts Poke Burri, Lifting Noodles Ramen, Bok You ATL, and Atlanta Teriyaki. Check out episode 615 with Seven Chan as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "I am not a king; I am a conqueror." In this episode with Seven Chan we will discuss: Fast casual Expansion Franchising Challenges with expansion Balancing travel with being at home Building and operating bars for the first time The secrets to online restaurant popularity Robotics in the restaurant industry Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Contact: Website: https://www.ksprestaurantgroup.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 Seven Chan 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!

Ford Fry is the Founder and Co-Owner of many, many restaurants, including Jct. Kitchen. Ford was raised in Texas and attended the New England Culinary Institute. He worked for several respectable restaurants and people in Florida, California, Colorado, and Texas before finally opening his own restaurant in Atlanta in 2007, that being Jct. Kitchen. Ford doesn't like the term "restaurant group" but he founded an entity that is basically that, called Ford Fry Restaurants. Ford Fry Restaurants currently owns/operates 13 concepts across 19 locations in Atlanta, Houston, Nashville, and Charlotte, NC. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Fine is not fine." In this episode with Ford Fry we will discuss: New England Culinary Institute Helping open massive companies Cooking for robust flavor rather than unique ideas Fundraising advice Training Employee benefits Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "Fine is not fine." What is your biggest weakness? I don't know how to say no What's one thing you ask or look for when interviewing/growing your team? "Where do you want to go?" Can I get them there? What's a current challenge? How are you dealing with it? Disseminating the culture Share one code of conduct or behavior you teach your team. Blame-free environments What is one uncommon standard of service you teach your staff? Servant leadership What's one book we must read to become a better person or restaurant owner? The Experience Economy by B. Joseph Pine II and James H. Gilmore GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Compeat If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat your staff as your most valuable asset Fine is not fine; get better every day Ask what makes your experience more unique or more memorable Contact: Instagram: @fordfry 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 Ford Fry 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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Growing up in Texas, twin brothers Jonathan and Justin Fox were inspired by Texas heat and southern spice. After moving from Fort Worth to Atlanta, Justin and Jonathan were homesick for Texas-style barbecue and after being unable to find the flavors they grew up with, the twin brothers decided to take matters into their own hands. With no professional training, Jonathan and Justin began throwing backyard gatherings for friends and family to test out their barbecue skills. Small gatherings grew into cooking for over 250 people, a barbecue catering operation was born. After a pop-up stint at Smith's Olde Bar in 2005 where Fox Brothers was named "Runner-up Best Barbecue in Atlanta", the brothers decided to open their own restaurant. In 2007, The Brothers along with partner Beau Nolen, opened the Candler Park location on Dekalb Avenue and began welcoming guests with their signature style of smoked brisket, pulled pork, wings, and a mix of original side dishes seven days a week. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "If you ain't learning, you ain't living." In this episode with Jonathan Fox we will discuss: Advice for first time BBQers Finding your unique selling point How to stand out today Finding a brick and mortal location Parking problems with a very popular restaurant Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? The best service and best food What is your biggest weakness? Always trying to have the best service and food What's one thing you ask or look for when interviewing/growing your team? Something about them and who they are and what brings them to us? What's a current challenge? How are you dealing with it? Remember to say no Share one code of conduct or behavior you teach your team. Connect with people and make positive experiences What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Micros Avero What is one thing you feel restaurateurs don't do well enough or often enough? Stay on quality 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 learning, you're not living Be proud of what you do Just because you have it doesn't mean you need to sell it Contact: Website: http://www.foxbrosbbq.com Instagram: @foxbrosbarbq Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jonathan Fox 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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link Damián Otero is the Owner/Operator of Rreal Tacos, Sabores del Plata, and Cafe At Pharr in Atlanta, Georgia. Damián Otero is a serial entrepreneur. Prior to entering the restaurant industry, he was a business owner and salesman. In August of 2014, he purchased an existing restaurant called Sabores del Plata in Atlanta, GA that he was personally a fan of. He purchased the restaurant for $75,000, and reopened it as the owner/operator after spending only $105,000. At that time, he was only 21 years old. His mother was, and still is, the manager of Sabores del Plata. Later, in 2021, he purchased Rreal Tacos, also in Atlanta, which he has grown to multiple locations, quadrupled sales, and gained over 36,000 Instagram followers in under 2 years. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "You have to create a vision large enough that other people's dreams can fit into it, where you can bring A-players into it with you, and everyone comes out better in the end." In this episode with Damián Otero we will discuss: The differences between the industry 10 years ago vs. today Branding Sales Instagram marketing The benefits of Toast POS Growing too fast Menu engineering Digital menu engineering Restaurant marketing Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Uncorruptable character What is your biggest weakness? Opening up What's one thing you ask or look for when interviewing/growing your team? Does this person fit into the position 10 years from now? What's a current challenge? How are you dealing with it? Not growing too fast Share one code of conduct or behavior you teach your team. Be happy, uncorupatble character What is one uncommon standard of service you teach your staff? Integrating technologies in a natural way in the restaurant What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast Ovation 7shifts MarginEdge What is one thing you feel restaurateurs don't do well enough or often enough? Marketing 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 a good person Uncorruptable character Go above and beyond Contact: Instagram: Personal: @damianceo Cafe At P

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link David Bancroft is the Chef/Owner of Acre and Bow & Arrow, both in Aubur, Alabama. David grew up on his grandfather's farm. As a kid, David became interested in BBQ and started practicing the art of BBQ in his early teens. He attended University of Auburn and studied finance and accounting. He got his start in the restaurant industry at Amsterdam Café in Auburn, where he eventually turned that restaurant around financially, starting with re-engineering the menu. He soon moved on to open his own restaurant, Acre, in 2013. Acre is named such because it sat on a full acre of land which was farmed and provided food for the restaurant itself. Later, in 2018, David opened Bow & Arrow, a southern Texas-style BBQ joint mixed with Alabama potluck style food gatherings. David and his concepts have won or been nominated for many industry awards, including James Beard. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Many of life's failure's are people that did not realize how close they were to success when they gave up." In this episode with David Bancroft we will discuss: Learning BBQ in your teens Working at a fresh fish restaurant in Alabama Working at your first restaurant that serves frozen fish after working with only fresh Taking over menu engineering at an existing restaurant Menu engineering Fund raising Getting nominated for a James Beard Award Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Charisma What is your biggest weakness? Vulnerability What's one thing you ask or look for when interviewing/growing your team? Investment in our culture and restaurant What's a current challenge? How are you dealing with it? Entitlement in the workforce Share one code of conduct or behavior you teach your team. The Golden Rule What is one uncommon standard of service you teach your staff? Be aware of body language, be aware of your surroundings What's one book we must read to become a better person or restaurant owner? Letters To A Young Chef by Daniel Boulud GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy Toast What is one thing you feel restaurateurs don't do well enough or often enough? Trust their leaders 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? Follow your heart Allow yourself to be vulnerable Don't stop loving Contact: Website: https://www.acreauburn.com/ Instagram: @davidbancroft Email: [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 David Bancroft 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

Kathleen Wood is the Founder of Kathleen Wood Partners. She holds a Bachelor of Science degree in Hotel, Restaurant, and Management from the University of Wisconin and a Masters in Business Administration from Loyola University in Chicago. For over 20 years, Kathleen has been a corporate and entrepreneurial leader, business owner, and business innovator. She is a public speaker and an author of many books. We will be discussing her 6 key ingredients for success in business. Check out Kathleen's book Founderology as mentioned in today's episode. Check out episode 290 with Kathleen Wood as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "The clearer the leader, the clearer the team, the clearer the business." In this episode with Kathleen Wood we will discuss: The six key ingredients for success! Vision Team Direction Systems Brand Culture Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.kwoodpartners.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 Kathleen Wood 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!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link Andy Husbands is the Chef/Owner of The Smoke Shop BBQ in Boston, MA. After a storied career cooking and traveling, which you can find out about here, Chef Andy owned and operated Tremont 647 for 20 years, from 1996-2016. in 2018, he opened The Smoke Shop BBQ in Boston, which he created with the intention of scaling the concept. There are currently five locations in and around the Boston area. Check out The Thrill of the Grill by Christopher Schlesinger as mentioned in today's episode! Check out all of Andy's books: Pitmaster Wicked Good Burgers Wicked Good Barbecue The Smoke Shop's Backyard BBQ Grill To Perfection Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Every day - just a little bit better." "Have the best time possible in all circumstances." In this episode with Andy Husbands we will discuss: Having a competitive nature The importance of "getting involved" Establish roots before you open your own restaurant Leadership advice Empathetical management Is your concept scalable? The importance of a multi-cultural team Responding to reviews Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Ability to roll with it What is your biggest weakness? Too quick What's one thing you ask or look for when interviewing/growing your team? Can they be pushed? What's a current challenge? How are you dealing with it? Growing quickly Share one code of conduct or behavior you teach your team. Community What is one uncommon standard of service you teach your staff? Treat everybody like Grandma What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Built to Last by Jim Collins GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast POS What is one thing you feel restaurateurs don't do well enough or often enough? Take time off and vacations 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? Enjoy Focus Relax Contact: Instagram: @andyhusbands Website: thesmokeshop.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 Andy Husbands 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!

Barry Sorkin is the Co-Founder and Co-Owner of Smoque BBQ in Chicago, IL. He got his first taste of the restaurant industry when he worked at Red Lobster as a bar tender and a manager in his 20s. He left the industry to pursue a career in journalism and IT. Feeling unsatisfied, he quit his job in 2005 and, with the help of 4 partners, opened Smoque in Chicago in December of 2006. Smoque quickly proved to be too popular and too busy for their space so they expanded their existing 3 years later. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: No mantra. "Take it as it comes/don't get bored." In this episode with Barry Sorkin we will discuss: Business plans Management Labor and food cost Pricing BBQ Opening a restaurant Partnerships Delegation Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Organization What's one thing you ask or look for when interviewing/growing your team? Character What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Treat people like family What's one book we must read to become a better person or restaurant owner? Raving Fans by ken Blanchard Zingerman's Guide To Great Service by Ari Weinzweig GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? xtrachef What is one thing you feel restaurateurs don't do well enough or often enough? Thank their employees If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Treat people with respect Take pride in what you do Enjoy the ride Contact: Email: [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 Barry Sorkin 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 fr

Andrew Choi and Patrick Bouaphahn are the Co-Owners of Jinei Motto, a restaurant/bar in Chicago. Andrew is FOH while Patrick is BOH. Andrew Choi moved around a lot as a youth because he had parents in the military, but in 2015, when he was 14, he landed in Chicago. Andrew had his first job in the restaurant industry at Sushi Dock, where he and Patrick first met. Andrew and Patrick became good friends there, and were eventually let go for drinking on the job together. Andrew then moved on to FOH work at Bohemian House in Chicago and stayed there only for 6 months before working with Patrcik again at Union Sushi. Soon after leaving the restaurant industry COVID happened and Andrew decided to team up with Patrick to create Jinsei Motto, which exists inside an existing distillery, called C.H. Distillery. Jinsei Motto and C.H. Distillery are two separate entities operating out of the same space. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "The actual prize is the journey, so you have to enjoy it." In this episode with Andrew Choi we will discuss: Distilling The world and industry of sushi Bettering yourself in order to better your restaurant The benefits of pop ups Contracts The very unique business model of Jinsei Motto Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grind What is your biggest weakness? Too emotional, not enough time What's one thing you ask or look for when interviewing/growing your team? Team work, take initiation What's a current challenge? How are you dealing with it? Taking the next step (possible brick and mortar) Share one code of conduct or behavior you teach your team. Gratitude What is one uncommon standard of service you teach your staff? Cleanliness What's one book we must read to become a better person or restaurant owner? Ishmael by Daniel Quinn Twelve and a Half by Gary Vaynerchuk GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Apple products (iWatch and AirPods) 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? (Andrew/Patrick) Family/Family Trust yourself and believe in yourself/Time Don't take things so seriously and do what you want to do/Trust Contact: Website: https://www.jinseimotto.com/ Instagram: @jinsei_motto Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Andrew Choi and Patrick Bouaphanh 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

Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the Boca Restaurant Group in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, Daisies, in Chicago. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "If you're not having fun, you should be doing something else." In this episode with Joe Frillman we will discuss: Work/life balance Culinary school thoughts Burnout Checklists The industry now vs. how it was in 1999 Italian cuisine Farming Service charges Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Letting things go What's one thing you ask or look for when interviewing/growing your team? What's your favorite color? What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Don't be a dick What is one uncommon standard of service you teach your staff? Hello and Goodbye to every single customer What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast RASI - restaurant accounting What is one thing you feel restaurateurs don't do well enough or often enough? Spend time with their team 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 Take time for yourself Contact: Website: https://www.daisieschicago.com/ Email: [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 Joe Frillman 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, p

David Sloan is a Managing Partner at Venture Kitchen. He is also the former CEO and Founder of Naf Naf Grill. David started a financial career soon after school and built it up for 10 years. One day around 2010, while driving through Chicago, David saw a restaurant specializing in shawarma falafel, a food he had enjoyed with his family while living and traveling in Paris as a kid. It was the best shawarma he had ever tasted, so he asked the owner if he wanted a partnership, and a partnership was formed. The restaurant was called Naf Naf and it was in a "hole in the wall" location. With the newfound partnership, David and his partners built out a new location for Naf Naf, changed the name to Naf Naf grill, and opened 6-7 months after leaving the old location. Naf Naf Grill was instantly popular and a second location opened roughly a year after the first. a third location followed just a few months later. Today, Naf Naf Grill has 38 locations. David also opened Taqueria Invicto, a Mexican restaurant. He also started a charity organization looking to solve child hunger, called One Feeds Two, which has provided now over 20 million meals to hungry kids. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "I like to live my life knowing I'm going to die." In this episode with David Sloan we will discuss: Passion Buying an existing restaurant Location Building a chain restaurant Franchising Growing very fast Creating brands Assembly line operations Restaurants in the MetaVerse Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Myself What's one thing you ask or look for when interviewing/growing your team? Love and passion What's a current challenge? How are you dealing with it? Real estate in the suburbs Share one code of conduct or behavior you teach your team. Be a good person What is one uncommon standard of service you teach your staff? Delicious food What's one book we must read to become a better person or restaurant owner? Can't Hurt Me: Master Your Mind and Defy The Odds by David Goggins GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Lunchbox What is one thing you feel restaurateurs don't do well enough or often enough? Get inside the restaurant and work with the staff in the physical space If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Love your family Find your passion Never give up Contact: Venture Kitchen website: https://www.venturekitchen.co/ Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Sloan 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!

Brian Duncan is the Founder of Down To Earth Wine Concepts LLC. Brian is a Chicago native and graduated from Illinois State University. In 1992 he joined the Chicago restaurant Spruce with owner Dan Sachs and Chef Keith Luce. In 1999, Brian and Dan Sachs opened Bin 36, a 13,000 square foot restaurant in downtown Chicago. Shortly after that, Brian created Bin 36 Wines, to make and sell his own wines. In 2008, Brian began attending seminars and public speaking opportunities about wine and education. In 2015, Brian created Down To Earth Wine Concepts LLC, a consulting company which pulls from all of Brian's expertise: public speaking, hospitality, business ownership, food and wine education, and corporate team building exercises. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "You have to have humility." In this episode with Brian Duncan we will discuss: Public speaking Humility Wine education Staff training How to run a profitable wine program Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Contact: Instagram: @obrion Facebook: @downtoearth Email: [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 Brian Duncan 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!

Brad Parker is the Founder and CEO of Parker Hospitality in Chicago, IL. Brad worked at Starbucks as a teenager and needed up getting into real estate after college. He started his entrepreneur journey by starting a luxury car rental service in Chicago. He eventually, along with his business partner, decided to open a bar. American Junkie opened in 2013 and Brad and his partner sold the business in 2015. That same year, Brad opened The Hampton Social as a sole proprietor. The Hampton Social intentionally targets women 25-40 because Brad's sister claimed American Junkie was too male-oriented. Brad also puts an emphasis on making his restaurant spaces Instagram-friendly, so that guests naturally and enthusiastically do his marketing for him. The Hampton Social currently has 8 locations with more on the way in cities such as Miami and Nashville. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Anything is possible, but you need to put one foot in front of the other." In this episode with Brad Parker we will discuss: Opening a bar with a partner Operating a bar Systems, systems, systems Food costing Importance of checklists Public perception Raising capital Growing too fast Changing customer habits Dealing with online review culture Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I rarely sleep What is your biggest weakness? Not the best listener What's one thing you ask or look for when interviewing/growing your team? Do they fit our culture? What's a current challenge? How are you dealing with it? Labor and consistent culture Share one code of conduct or behavior you teach your team. Always find a way What is one uncommon standard of service you teach your staff? Every customer leaves happy What's one book we must read to become a better person or restaurant owner? Row the Boat by P.J. Fleck and Jon Gordon GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Sunday - pay at the table What is one thing you feel restaurateurs don't do well enough or often enough? Focus on the asset and not the people If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Take a chance and do it You can't take your money with you You want to be known for how you treat people, not what you built Contact: Website: https://www.parkerhospitality.com Instagram... Parker Hospitality: @parkerhospitality Hampton Social: @thehamptonsocial Brad: @bradparker_hospitality 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 t

Michael Muser is the Co-Owner of Ever, After, and The Canvas in Chicago, Illinois. Michael studied theater in college in Southern California. After graduating and waiting tables in SoCal, he decided to train as a sommelier. He worked as Wine Director under Chef Curtis Duffy at Avenues in The Peninsula Hotel, a 5-star hotel in downtown Chicago. There the team earned two Michelin stars. In 2011, Michael and Chef Curtis left Avenues to open their own restaurant, called Grace. They left Grace in 2017 after a failed attempt to buy the restaurant from majority stakeholders. In 2020, Chef Curtis and Michael opened Ever in Chicago. In October of 2022, they opened a cocktail lounge called After. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Give them (your employees) them the tools they need to be successful. hold them to the highest standard possible and get out of the way." In this episode with Michael Muser we will discuss: The relationship with staff Working in a hotel Advice on choosing a location BOH layout Partnerships Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? I show up What is your biggest weakness? Too emotional What's one thing you ask or look for when interviewing/growing your team? a real sense of commitment What's a current challenge? How are you dealing with it? Finding committed employees Share one code of conduct or behavior you teach your team. Always remember that the person you are talking to is dealing with a million things that you don't know anything about. What is one uncommon standard of service you teach your staff? Name check What's one book we must read to become a better person or restaurant owner? The Alchemist by Paulo Coelho GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock reservation system What is one thing you feel restaurateurs don't do well enough or often enough? Restaurants at a particular price point who don't have ceiling (exposed, painted air ducts are ugly) 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? Show up Be early Stay late Contact: Email: [email protected] Instagram... Ever: @everrestaurant After: @afterloungechicago Michael: @photo_muse 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

Gino Wickman is the author of many books, including Traction: Get A Grip On Your Business, Rocket Fuel: The One Essential Combination That Will Get You More of What You Want from Your Business, The EOS Life: How To Live Your Ideal Entrepreneurial Life, What The Heck Is EOS?, and others. Gino's creation, E.O.S., stands for Entrepreneurial Operating System, and his book Traction is the book that teaches you the systems in EOS. Gino Wickman skipped college and went right into the workforce, saving money while working at a machine shop straight out of high school. After four years of working and saving money, Gino decided to start his entrepreneurial journey. After a few essential failures and minor successes, Gino found himself working in real estate. By his early 20's, he was making 6 figures in real estate. He worked for his dad, Floyd Wickman, in his own real estate training company. When that company sold, Gino stayed on for a year and a half to transition the new team. Finally, Gino started creating EOS in his mid-late 20's. Since then, across 20 years, Gino built and fleshed out the EOS and wrote 8 books to guide users and adopters. Today, over 150,000 companies round the world utilize EOS. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "You get everything you want out of life if you help enough people get what they want." In this episode with Gino Wickman we will discuss: Communication The 10 disciplines for the successful entrepreneurs The importance of saying no Imposter syndrome Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Contact: Gino's website: ginowickman.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 Gino Wickman 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!

Edward Slingerland is Distinguished University Scholar and Professor of Philosophy at the University of British Columbia, where he also holds appointments in the Departments of Psychology and Asian Studies. Educated at Princeton, Stanford and UC Berkeley, he has taught at the University of Colorado, Boulder, the University of Southern California and the University of British Columbia. Dr. Slingerland is an expert on early Chinese thought, comparative religion and cognitive science of religion, big data approaches to cultural analysis, cognitive linguistics, digital humanities and humanities-science integration. Edward Slingerland is the author of the recent book Drunk: How We Sipped, Danced, and Stumbled Our Way To Civilization. He also penned a book called Trying Not To Try: The Art of Science and Spontaneity. Today, we are discussing the ideas, messages, and philosophies found in his book Drunk, and how they can benefit the restaurant industry. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite successes quote or mantra: "Effortless action." In this episode with Edward Slingerland we will discuss: Alcohol Education Alcohol myths and misconceptions Alcohol benefits A new possible hypothesis for how humans discovered alcohol How different cultures drink The affect of alcohol on underdeveloped brains (teenagers) Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Contact: Website: https://www.edwardslingerland.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 Edward Slingerland 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!

Evan Mallett is the Chef and owner of The Black Trumpet in Portsmouth, NH. This is Evan's second time on the show, originally featured as our very first guest! Evan opened The Black Trumpet in 2007. In 2011 and 2013 he was a semi-finalist for James Beard Awards. The Black Trumpet is still open and thriving today in scenic Portsmouth, NH. Evan injects his restaurant with an emphasis on seasonal dishes and a farm-to-fork mentality. Check out episode 002 with Evan Mallett as mentioned in today's episode! Check out Black Trumpet: A Chef's Journey Through Eight New England Seasons by Evan Mallett as mentioned in today's episode. Check out episode 874 with Jay McSharry as mentioned in today's episode! Check out episode 930 with Martha Allen as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite successes quote or mantra: "It's healthy to aspire, but don't expire." In this episode with Evan Mallett we will discuss: Losing a team member to suicide The technology of cooking Alcohol in the restaurant industry Criticism and communication Compassion and empathy Staffing Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Email: [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 Evan Mallett 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!

Rachel Miller first fell in love with cooking while working at a small restaurant on the coast of Virginia, where she's from. It was there that she discovered the sensory impact of terroir, since the restaurant sourced ingredients from nearby farms and local fishermen. She also discovered a love for butchering and charcuterie, which quickly propelled her to move to Boston to pursue an entry level butchering job at Lionetti's in the South End. Over the next 12 years, Rachel studied and cooked every day working her way up in some of the best kitchens in Boston, most notably as Chef de Cuisine at Clio, Ken Oringer's flagship restaurant. Prior to Clio, she was named one of Zagat's 30 Under 30: Boston's Hottest Up and Comers, as Executive Sous Chef at Bondir. Once Rachel ran out of opportunities operating other chef's kitchens she decided to move forward and open her own restaurant. For over 2.5 years she worked as a private chef and booked Nightshade Pop Up dinners in and around Boston and the North Shore, learning and growing into her own style. In October of 2019 she opened her first baby, Nightshade Noodle Bar in downtown Lynn, MA where she lives and can be found cooking on the line every night. Follow Rachel for a glimpse from behind the scenes of the Nightshade Noodle Bar kitchen and her next project, Sin City Superette, next door. Check out episode 923 with Brendan Vesey as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Everything I do is to the best of my ability." In this episode with Rachel Miller we will discuss: Travel when you are young Mentors Ego Pop ups Insurance Marketing Building a diverse clientele Creating an email list Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Compassion What is your biggest weakness? Compassion What's one thing you ask or look for when interviewing/growing your team? "Why are you here?" What's a current challenge? How are you dealing with it? Hiring Share one code of conduct or behavior you teach your team. "Everything we do is to the best of our ability." What is one uncommon standard of service you teach your staff? Keep a record of what regulars order to reference the next time they come in What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy What is one thing you feel restaurateurs don't do well enough or often enough? Thank 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? Apply an admin fee and pay everyone fairly Do everything to the best of your ability Keep your sidewalk clean Contact: Email: [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 ranking

Martha Allen is the Executive Director at Extra Table. Extra Table fundraises to purchase new, healthy, and shelf-stable food to be delivered monthly to food pantries and soup kitchen across Mississippi. Extra Table supplies Mississippians with an average of $74,000 dollars of food per month to 57 food panties, all within Mississippi. Martha Allen grew up on the Mississippi delta and was taught by her parents at an early age to always help others. She began working in the non-profit sector and met Robert St. John at a fundraising event. Extra Table was originally the idea of Robert St. John, a well-known and successful Hattiesburg restaurateur. Robert was so impressed with Martha that he knew when he met her that he needed to hire her. A mere 15 days after interviewing for the position, Martha was living in Hattiesburg and working at Extra Table with the mission of feeding hungry Mississippians fresh and healthy food. Check out episode 928 with Katie Dixon as mentioned in today's episode! Check out episode 929 with Robert St. John as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "I want to be remembered and I want my mark on the world doing good to help those who can't help themselves." In this episode with Martha Allen we will discuss: Fighting hunger Budgetary concerns for a non-profit like Extra Table The importance of getting attorneys involved Fundraising events Sponsors Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Contact: Extra Table website: www.extratable.org Extra Table on Instagram: @extratable Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Martha Allen 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!

Robert St. John grew up in Jackson, Mississippi. At age 19, Robert entered the restaurant industry at a delicatessen where he became the manager. During his very first shift at that job, he decided that he wanted to make restaurants his career. After struggling with substance abuse in his early adulthood, Robert got completely clean in 1983 and went to school to study the industry and in 1987 he opened his first restaurant, The Purple Parrot, in Hattiesburg, Mississippi. He opened that restaurant with 2 other partners, and he believes partnerships are the right way to go toward success in this industry, still to this day. His restaurant group, New South Restaurant Group, now has 10 unique concepts throughout Mississippi. New South Restaurant group includes: Crescent City Grill, Tabella, The Midtowner, Ed's Burger Joint, The Mahogany Bar, El Rayo, Highball Lanes, The Capri Theater, The Pearl, and Lakewood Social. You can check them all out right here. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite successes quote or mantra: "Onward." In this episode with Robert St. John we will discuss: Get a little bit better every day The benefits of partners Restaurant culture Labor shortage today Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion What is your biggest weakness? Not being able to say no What's one thing you ask or look for when interviewing/growing your team? Happy people What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Honesty What is one uncommon standard of service you teach your staff? Look for every opportunity to say yes What's one book we must read to become a better person or restaurant owner? Unreasonable Hospitality by Will Guidara GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? The Restaurant Unstoppable Podcast (thank you, Robert!) What is one thing you feel restaurateurs don't do well enough or often enough? Don't prioritize their family 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? Prioritize family Prioritize friends Prioritize coworkers Contact: nsrg.com robertstjohn.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Robert St. John for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Katie Dixon is the Head Chef and owner at Birdhouse Cafe in Hattiesburg, Mississippi. When she was a kid, Katie was served "love on a plate" by her grandmother at large family gatherings where food was always the center of the proceedings. When she got older, she studied marketing and business in college. In 2015, Katie started Shine Cafe, a small health-conscious pop-up operating out of a Vitamin Shoppe. There she focused on meal prep and making sweet treats healthier. Today there are four Shine Cafe locations. In 2016 she was a contestant on Master Chef with Gordon Ramsey. Upon returning to Mississippi, she created Birdhouse Cafe. In 2017 she competed in The Next Food Network Star and finished in the top 5. She again returned and created Birdie's in Jackson, Mississippi. She has since taken on catering, in addition to teaching cooking classes. She has also just released her first book, titled Be Nourished: From My Heart To Your Table. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite successes quote or mantra: "The wind is against the plane when it flies." In this episode with Katie Dixon we will discuss: Being "scrappy" in this industry Meeting the needs of the customer Stay true to yourself The importance of travel Meal prep programs Being on Master Chef Keep it simple Mentors Meal prep best practices Catering Cooking classes Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Gratitude What is your biggest weakness? Saying yes to everything What's one thing you ask or look for when interviewing/growing your team? A huge heart to see people succeed What's a current challenge? How are you dealing with it? Spreading myself too thin Share one code of conduct or behavior you teach your team. Always see the best in others Make people feel better when they leave than when they arrived What is one uncommon standard of service you teach your staff? We employ people from the ARC - special needs adults What's one book we must read to become a better person or restaurant owner? The Art of Living by Epictetus The War of Art by Steven Pressfield GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zoom call every day between all locations What is one thing you feel restaurateurs don't do well enough or often enough? Forget to slow down and reset 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 take anyone or anything for granted Smile every day and remember the little things Enjoy each day as if it's your last Contact: Instagram: @chefkatiedixon Website: https://www.chefkatiedixon.net/ 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 Katie Dixon for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Paul Tuennerman is the Executive Vice President at Sticky's The Finger Joint. This is Paul's third time on the Restaurant Unstoppable podcast. Paul has over 40 years in the restaurant industry, starting back in 1976 when he was a teenager. After serving in the Navy, Paul got his true professional start in the industry at Morrison's Hospitality Group in 1988-1994. He then went on to Wood Dining Services, Inc. from 1994-1999 and then The Dunhill Group from 1999-2004. He then landed the Vice President role at Piccadilly Cafeterias where he did many great things for that company, including developing highly successful growth programs, and attaining a 95.7 close ratio on proposed business opportunities. He moved on to Raising Cane's where he served as the Senior Vice President of business development. Then, in 2018 he became the CEO of Dat Dogs Enterprises, LLC. He has a website where he doles out consulting advice, and you can find it at www.tuennerman.com. As stated in the opening sentence, Paul now serves at the Executive Vice President at Sticky's The Finger Joint. Check out episode 513 with Paul Tuennerman as mentioned in today's episode! Check out episode 909 with Jonathan Sherman as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) In this episode with Paul Tuennerman we will discuss: Scaling The necessary tools for business ownership Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is the team management platform for restaurants. From hiring to scheduling, training, and retaining, they've got the tools you need to help you run your business with ease. Better understand your restaurant, hit your labor targets, and keep your entire team connected. Plus, 7shifts integrates with POS and payroll systems you already use and trust! Join over 30,000 restaurants using 7shifts today. Restaurant Unstoppable listeners get 3 months for free. Sign up here: https://www.7shifts.com/unstoppable Contact: Email: [email protected] Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Paul Tuennerman for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Get Neal's book Cure: New Orleans Drinks and How To Mix 'Em launching on October 25th! Check out Drunk by Edward Slingerland as recommended in today's episode. Check out America Walks Into A Bar by Christine Sismondo as recommended in today's episode. Check out episode 877 with Cedd Moses as mentioned in today's episode! Check out episode 881 with Cedd Moses as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Positions are replaceable, people are not." In this episode with Brandon Landry we will discuss: The importance of learning history Working as a server in NYC Different types of management styles Fine dining Partnerships Finding a mentor Closing a restaurant Automation Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Genuinely like people and am interested in what they have to say Pursuit of understanding people What is your biggest weakness? Organization What's one thing you ask or look for when interviewing/growing your team? Empathy What's a current challenge? How are you dealing with it? Growth Share one code of conduct or behavior you teach your team. Treat other people the way that you want to be treated What is one uncommon standard of service you teach your staff? More comping than most people do Acknowledge people What's one book we must read to become a better person or restaurant owner? Pouring With Heart by Cedd Moses Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack What is one thing you feel restaurateurs don't do well enough or often enough? Take time for ourselves If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Restaurant industry is like golf: it doesn't matter what everyone else around you is doing, it matter what youare doing Treat people (everyone) the way you want to be treated Be empathetic Contact: Neal's book, Cure: New Orleans Drinks and How to Mix 'Em launching October 25th! Cure website: https://www.curenola.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 Neal Bodenheimer 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!

Brandon Landry is the Founder and CEO of Walk-On's, which had its first store open in Baton Rouge, LA. Today, there are 70 Walk-On's locations. Brandon attended LSU where he was a "walk-on" for their basketball team. He learned the importance of being a part of a team at that time, and the essential role that the walk-on has among all the players and staff. Brandon decided to open a restaurant before he graduated in 2000, so he started working in them and found himself a mentor. In 2003, when Brandon and his then-business partner were only 23, the first Walk-On's location opened in Baton Rouge. Since then, the franchise has scaled to 70 locations and has attracted an investment from Saints QB Drew Brees, who is today a co-owner. Check out episode 915 with Peter Sclafani as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "People don't care who much you know, they care how much you care." In this episode with Brandon Landry we will discuss: Business plans Acquiring funding Correcting inconsistencies Opening a restaurant and realizing you are not what you wanted to be when you opened Identifying and maintaining standards Splitting up partnerships Franchising Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic What is your biggest weakness? Trust too much What's one thing you ask or look for when interviewing/growing your team? "Have you ever been a part of a team?" What's a current challenge? How are you dealing with it? Scaling culture Share one code of conduct or behavior you teach your team. Create trust What is one uncommon standard of service you teach your staff? "Rumble" - the team beats on the tables and does a rally cry twice per day What's one book we must read to become a better person or restaurant owner? Start With Why by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? KDS: Aloha and Toast What is one thing you feel restaurateurs don't do well enough or often enough? Clearly define their purpose 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? Positive people change the world It's not about tough love; you have to love them and then you can be tough Always have to value and foster relationships Contact: Website: https://walk-ons.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 Brandon Landry 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 sh

Susan Spicer is the Chef/Owner of Bayona, Mondo, and Rosedale in New Orleans. She is a highly respected figure and chef in NOLA, and nationwide. Susan got her start in 1979 at the age of 26 as a cook, and soon after that, she was staging in Paris. In 1982, back in NOLA, she opened Savoire Faire inside a hotel as the Chef De Cuisine. In 1986 she was a part of the opening team at Bistro at Madison de Ville, also in NOLA. After a trip out west to California where she worked mostly catering and events, she returned to NOLA and opened Bayona in 1990. Mondo came later, in 2010. Her most recent restaurant, Rosedale, is a casual concept, again...in NOLA! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Love what you do and begin with the end in mind." In this episode with Susan Spicer we will discuss: Dining outside Finding a mentor How and where to learn about cooking Being a woman in the industry in the 1980s How to manage people Standards The grind of fine dining Partnerships Turn key operations Food cost, waste, managing numbers Hosting events Closing a business Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sincerity What is your biggest weakness? Judgemental What's one thing you ask or look for when interviewing/growing your team? Looking for a spark when food is mentioned or discussed What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Invested What is one uncommon standard of service you teach your staff? Trying to connect with guests What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy Toast What is one thing you feel restaurateurs don't do well enough or often enough? Recognize their regulars 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 animals in your life Be engaged with what you do Read books Contact: Rosedale website: https://rosedalerestaurant.com/ Email: [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 Susan Spicer 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,

Brendan Vesey is the Chef/Owner of Botanica Restaurant and Gin Bar. Upon Graduating the University of Virginia Chef Brendan Vesey found himself serving as an officer in the US Navy. Since finishing service in 2005, his nose has been to the grindstone growing and developing as a professional Chef. In 2014, he opened his second restaurant, The Joinery, located in Newmarket NH, which, unfortunately, was a casualty of the pandemic. His third concept, Botanica Restaurant, and Gin Bar, which Vesey opened in 2019, was able to survive the pandemic and is thriving today. When he's not leading his team at the Joinery he serves as an adjunct hospitality professor at Great Bay Community College and serves as a local leader for chefs collaborative. We highly recommend that you check out episode 286 with Brendan Vesey before you listen to this episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Just do it right. make it perfect and real, because everything was never the deal." In this episode with Brendan Vesey we will discuss: Small menus Regulars Juxtaposition on your offerings - mix up what you offer every so often Scaling Internal growth and scaling The decision to close a restaurant Operating out of a small kitchen How to raise profits Profit first Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Harder on myself than anyone else could ever be What is your biggest weakness? Harder on myself than anyone else could ever be What's one thing you ask or look for when interviewing/growing your team? A level of engagement about anything What do you do outside of work that excites you? What's a current challenge? How are you dealing with it? Managing my time and work/life balance Share one code of conduct or behavior you teach your team. Be nice to each other What is one uncommon standard of service you teach your staff? The staff is the star of the show What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bordain GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tock - reservation system What is one thing you feel restaurateurs don't do well enough or often enough? Take care of 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? Don't over-promise Be your toughest critic be nice to the people that are doing things for you Contact: Website: botanicanh.com Instagram: @botanica_nh 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