Restaurant Unstoppable with Eric Cacciatore

Michael Dorf was born and raised in Milwaukee, WI. After studying Psychology and Business at Washington University, he founded New York City's go-to venue for independent music, the Knitting Factory, in 1986. As Knitting Factory Chairman and CEO, Dorf helped bring the concert house to global prominence by expanding into Europe and Asia via tours, branded festivals, and record production and sales. Dorf was recognized as a pioneer in producing music on the Internet, through a variety of strategic relationships with Apple Computer, Intel, MCI, and Bell Atlantic. During his Knitting Factory tenure, he produced over 200 recordings, a television series, and built a new venue in Los Angeles. In 2002, he left his operating responsibilities and sold his equity position to pursue other endeavors, including a Carnegie Hall concert fundraiser series, founding a Hebrew school, and winemaking. By 2008, Dorf had conceptualized a venue that brought his love for both the making and enjoyment of wine under one roof and created City Winery –Manhattan's first fully-functional winery, restaurant, music venue and private event space. City Winery offers a wide selection of wines, exquisite cuisine and intimate performances from iconic performers. Dorf expanded his company in 2012 with the opening of City Winery Chicago. Subsequent years have brought new venues to Nashville, Atlanta, Boston, and Washington DC, with Hudson Valley and Philadelphia. Check out Indulge Your Senses: Scaling Intimacy in a Digital World by Michael Dorf 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: "You gotta love what you do." "Indulge your senses." In this episode with Michael Dorf we will discuss: Starting out in the music industry Marketing Making wine Unique challenges with an urban winery Numbers come first! Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Endorphins What is your biggest weakness? Over-indulgence What's one question you ask or thing you look for during an interview? Uniqueness What's a current challenge? How are you dealing with it? People/labor Share one code of conduct or behavior you teach your team. Considerate What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? The Overstory by Richard Powers GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Take care of their employees What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Pre-order your beverages before you arrive at the restaurant on our website Name one service you've hired. Fox Greenberg PR - NYC 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? Think outside the box Selfish philanthropy Team leader Contact info: Website: citywinery.com Email: michael@cit

With Excitement allow me to introduce to you today's guest, Founder, and CEO of Bikky, Abhinav Kapur. Abhinav is a graduate of Washington and Lee University where he earned a BA in International Political Economics. He'd spend the next 10 years or so as a banking analyst before founding Bikky in 2017. Bikky is a data and marketing platform for restaurants, which helps consolidate guest data and make it actionable for targeted marketing. 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: "May I be unafraid of the known and the unknown. May I be unafraid of my friend or enemy. May I be unafraid of the light or the dark. May I be unafraid of everything in my path and may peace come to me from all sides." In this episode with Abhinav Kapur we will discuss: Abhinav's life as an entrepreneur The creation of Bikky What can Bikky do for you? What is the future of Bikky? What needs to change in the restaurant industry? Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: blueoakbbq.com Instagram: @blueoakbbq 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 Abhinav Kapur 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 Pierre Hilzim, President of Kajun Kettle Foods, is a NOLA native who learned to cook at the tender age of ten from his father, the Executive Director of the Louisiana Restaurant Association. After spending several years running high-end restaurants in San Francisco and designing kitchens for award-winning chefs from Italy, Chef Pierre returned home in 1981 to found Kajun Kettle Foods. The chef named his signature dish, the Crawfish Monica, after his wife and partner, Monica Davidson, who joined Kajun Kettle shortly after its creation. She has a degree in linguistics from UC Berkeley and has lived in five countries; in addition to English, Monica speaks French, Spanish, and German. Her early career was as an executive with Macy's, California. Monica now manages Kajun Kettle's Personnel, Marketing and Public Relations Departments. 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: "If you don't love it, you will live it, so learn to fall in love with it." "Most people underestimate the power of great food." In this episode with Chef Pierre Hilzim and Monica Davidson we will discuss: The seasonal nature of retail and restaurants The benefits to being multilingual Squashing bribery and corruption in a restaurant What is a Research Chef? Food manufacturing and processing The power of networking Food science Going into business with family/spouses? Women business owners Trademarking a product or menu item Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Pierre: Passion Monica: Passion What is your biggest weakness? Pierre: Get tired Monica: Passion What's one question you ask or thing you look for during an interview? Pierre: Passion Monica: Integrity What's a current challenge? How are you dealing with it? Pierre: Keeping everything focused Monica: COVID Share one code of conduct or behavior you teach your team. Pierre: Respect Monica: Caring about the customer What is one uncommon standard of service you teach your staff? Pierre: Do all that's possible Monica: Learn as much as you can about your 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 is something restaurateurs don't do well enough or often enough? Pierre: Recognize their employees Monica: Recognize how important the guest is 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? Pierre: Passion, love, stick to it Monica: Don't forget the people that helped you get to where you are, give back to your community, appreciate the wonder and fun and power of food Contact info: Website: kajunkettle.com Email for Pierre: [email protected] Email for Monica: [email protected] Thanks fo

Doug York is an Exeter, NH native. He left for college in New York City at the end of the last century and found music instead. Doug and his friend created the hip hop group Granite State which performed and released 3 albums until about 2016 when they disbanded. After working for the school system in Exeter, Doug decided mid-pandemic to open a coffee shop called 7North Coffee Company. Eric and Jared produced a nonfiction miniseries podcast about Doug's journey to open the coffee shop. It has now been open for 1.5 years and the business has changed and grown since we conducted our final interview with Doug for the project back in April of 2021. For this episode, Eric and Jared sit down with Doug to reflect on 7North Coffee Company and the 7North podcast. With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil's days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team. 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: "Ignore the short-term noise because if you invest in the long-term, you'll see it through." "Fail fast, fail often." In this episode with Doug York we will discuss: What has changed within the 7North business since the podcast ended? How has the 7North Podcast affected Doug's business? Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info: 7North on Instagram: @7northcoffee 7North website: 7northcoffee.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 Doug York for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

A Louisiana native, Ronnie was always enamored with Southern heritage and foodways. While earning his Bachelor's in Business Management, Ronnie spent every spare minute in small mom and pop kitchens and earned his college drinking money at a beloved barbecue joint. That experience changed his entire trajectory. In 2012, Ronnie and Phil created Blue Oak BBQ, changed the face of 'cue in NOLA and beyond, and never looked back. 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: "Work hard and have fun." In this episode with Ronnie Evans we will discuss: Franchising? Pop ups Securing funding BOH Real estate Health insurance in restaurants Personal growth The importance of understanding psychology in the restaurant industry Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Get hyped up too easily What's one question you ask or thing you look for during an interview? Great attitude and great work ethic What's a current challenge? How are you dealing with it? People/labor Share one code of conduct or behavior you teach your team. Honesty What is one uncommon standard of service you teach your staff? always have a smile on your face 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 is something restaurateurs don't do well enough or often enough? Appreciate their people What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast On-line Ordering Name one service you've hired. Accounting - Tim Baudier at DTS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard Have fun Save some time for your family Contact info: Website: blueoakbbq.com Instagram: @blueoakbbq 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 Ronnie Evans 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!

https://youtu.be/eANwcMQ_1EM 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: "You can assure success if you show up on time, do more than anybody expects you to do, and you always ask if people need help." In this episode with Laurie Jo Jensen we will discuss: Cockroaches, flies, rodents Legal Safety Minimal impact Communication Licensing Products recommended: Nisus Rockwell Labs J. T. Eaton Victor PT Alpine Fly Away Repellent Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: 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 Laurie Jo Jensen for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil's days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team. 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: "Whether you can or cannot, it's up to you." In this episode with Philip Moseley we will discuss: Knowing you want to open a restaurant in 5th grade Partnering with your best friend Visioning and goal setting The significance ofd the name Blue Oak Pop ups and proof of concept Open book management Misconduct in the industry Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Reaching out to people and always adapting What is your biggest weakness? Juggling too much at once What's one question you ask or thing you look for during an interview? Let the conversation go where it goes What's a current challenge? How are you dealing with it? Making the right decisions for the team Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? The customer is. not always right but you should always be smiling 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 is something restaurateurs don't do well enough or often enough? Communicate What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Accounting - Tim Baudier at DTS Name one service you've hired. Slack If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard Respect others Be yourself Contact info: Website: blueoakbbq.com Instagram: @blueoakbbq 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 Philip Moseley for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm a

With excitement, allow me to introduce today's guest, CEO and founder of Rever Networks, Paul Barron. Paul Barron has over 20 years in technology, media and business has created the perfect storm for what has become one of the fastest-growing technology, crypto, and investing platforms available. His mission started with helping Microsoft create the powerhouse developer community that has driven them to become a market leader. Not stopping there Barron was the chief engineer in a societal shift in retail and consumer science via a new data science platform. And today he strives to help others with life-changing strategies. Check out The Chipotle Effect by Paul Barron Check out Episode 258 with Paul Barron as mentioned in today's 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: "Blockchain fixes everything." In this episode with Paul Barron we will discuss: What is an asset class? What is blockchain? What is an NFT? Decentralization Dystopian potential Impact on real estate User/guest experience changes for the future Impact on loyalty programs How will blockchain affect HR? Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: [email protected] Twitter: @paulbarron 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 Barron for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Chef Frank Brigtsen and his wife Marna are the owners of Brigtsen's Restaurant, in the Riverbend neighborhood of Uptown New Orleans. Frank began his culinary career in 1973 while attending Louisiana State University. In 1979, he apprenticed at Commander's Palace Restaurant under the guidance of Chef Paul Prudhomme. In 1980, Frank became the first Night Chef at K-Paul's Louisiana Kitchen when the restaurant began dinner service. During his seven-year tenure with Chef Prudhomme at K-Paul's, Frank attained the position of Executive Chef. Paul and the late K Prudhomme were instrumental in helping Frank and Marna open Brigtsen's in 1986. 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: "In cooking, color is flavor, and brown is the color of flavor." "We always have time to do it right." In this episode with Frank Brigsten we will discuss: Providing opportunities to your staff How Hurricane Katrina affected the NOLA restaurant scene Multi-unit? The importance of growth Creating a cooking school Lease negotiation The broken economics of the restaurant industry Labor and costs Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? 100% effort What is your biggest weakness? Not giving 100% effort What's one question you ask or thing you look for during an interview? Do you have the fire and the desire? What's a current challenge? How are you dealing with it? Unpredictability of food markets Share one code of conduct or behavior you teach your team. Be their friend 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 is something restaurateurs don't do well enough or often enough? Be proactive rather than reactive What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? POS system: Positouch 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? Pass it on Don't forget your loved ones Leave a mark and do good Contact info: Brigsten's website: brigstens.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 Frank Brigsten 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

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC's General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant. Check out episode 843 with Patrick Whalen to hear his story in a traditional RU interview format! https://youtu.be/UsQBgPfc2uA 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: "Tell me I can't and I'll show you I can." In this workshop with Patrick Whalen we will discuss: The status of The 5th Street Group restaurants before March of 2021 Why/when they identified a problem and fixed it with the Tip The Kitchen model Employee retention under the Tip The Kitchen model Guest retention under the Tip The Kitchen model Tip The Kitchen is a business model How to execute Cultural buy-in The numbers Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Twitter is the best place for news on Tip The Kitchen: @tip_kitchen 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 Patrick Whalen for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Owner of Banh Mi Boys, Peter Nguyen. New Orleans had been embracing Vietnamese food for some time before 2015 when Peter Nguyen opened Bahn Mi Boys, but when it was Peter's turn, he wanted to do something different, that was when he decided to own the Banh Mi niche. Prior to opening Banh Mi Boy, Peter had ZERO restaurant experience. Six years after opening, Peter has opened his second location in the New Orleans Uptown area and has begun the process of franchising. 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: "If you're tired of starting over, stop giving up." In this episode with Peter Nguyen we will discuss: Franchising Corner the market Labor Positive reinforcement Visual branding Why Banh Mi Boys uses Clover Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Creativity What is your biggest weakness? OCD What's one question you ask or thing you look for during an interview? Read body language What's a current challenge? How are you dealing with it? Franchising, manageability Share one code of conduct or behavior you teach your team. Treat people with respect What is one uncommon standard of service you teach your staff? Go above and beyond always What's one book we must read to become a better person or restaurant owner? Radical Candor by Kim Scott GET THIS BOOK FOR FREE AT AUDIBLE.COM What is something restaurateurs don't do well enough or often enough? Work a shift, check on staff What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Homebase Name one service you've hired. Golden Bakery 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? Stay passionate Always give off good energy Care about other people more Contact info: Instagram: @banh.mi.boys Website: bmbsandwiches.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 Peter Nguyen 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 serv

David Helbraun is the Founding Partner and Chairman of Helbraun Levey. Prior to founding the firm in 2005, David opened and owned Pyramid Coffee Company, a multi-unit coffee bar/cafe company based in Manhattan. He is a lifelong entrepreneur who has been running successful businesses in New York City for years. David recently served as the Chair of the Hospitality Law Committee of the NYC Bar Association, an industry group comprised of over 40 of New York City's top hospitality attorneys who regularly comment on the laws and regulations affecting the industry. He is also a board member of ROAR and has proudly served as a founding board member of Drive Change, a non-profit organization that trains formerly incarcerated young people in hospitality as a way to reintegrate them to the workforce. David is an avid Deadhead and jazz listener and also a hopeless Mets fan. He is admitted to practice in New York. 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: "Success is 10% inspiration and 90% perspiration." In this workshop with David Helbraun we will discuss: Finding the proper space for your concept (white box vs key money) Finding the right Broker Once you find a space, what do you need to discuss with the landlord Rent escalation/abatement Personal guarantees Term sheets Exit strategy Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Contact info: Email: [email protected] Website: helbraunlevey.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 David Helbraun 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!

Kevin Cornish opened the original KC's Rib Shack in 1998. Prior to that he owned a printing company in Manchester, NH, as well as a rock club in Miami. The rock club lasted about 5 years from late 80's to mid-90's when he returned to Manchester. After barbecue-ing with friends he decided to open up his own restaurant. The first location was in Litchfield, NH and had only a handful of tables. The concept soon moved to the much bigger city of Manchester. Now, KC's Rib Shack is a staple in Manchester with over 300 seats. 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: "We are in the hospitality industry first and foremost." In this workshop with Kevin Cornish we will discuss: Staff longevity BBQ mail order Operating a music venue and bar Being busy but not making money Proof of concept Pop ups When investors pull out Where passion gets you when money fails Opening a restaurant in the 90s with 4,000 dollars Guerilla marketing Email marketing Facebook marketing Yelp Mug clubs RestaurantOwner dot com Labor Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hospitality What is your biggest weakness? Push-over What's one question you ask or thing you look for during an interview? Longevity, loyalty What's a current challenge? How are you dealing with it? Labor and food cost Share one code of conduct or behavior you teach your team. Make people feel welcome What is one uncommon standard of service you teach your staff? Always smile 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? BentoBox Name one service you've hired. KDS with Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't open a restaurant Charge what you need to charge Expect restaurant ownership to be hard Contact info: Website: ribshack.net 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 Kevin Cornish 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, resource

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This is part 3 of 3 of the Kitchen Design and Layout workshop. See part 1 right here. See part 2 right here. Check out Foodservice Reports magazine as suggested in today's show. Check out Foodservice Equipment and Supplies magazine as suggested in today's show. https://www.youtube.com/watch?v=v4x8C7Wp0hM 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: "Be sure you are right, then full steam ahead." In this workshop with Stephani Robson we will discuss: Start at your goal and reverse engineer Consider your menu Consider if your equipment will fit in your space Where to acquire equipment Where do get your information Consider getting your entire line equipment from the same manufacturer Cleaning best practices for buying equipment Where to get your equipment Embrace or avoid tech in your equipment Buying new or used or lease? What to lease? Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: 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 Stephani Robson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Carol Lawrence. Carol has over 30 years of experience managing and marketing various restaurants, including her own. She started at the age of 12 peeling potatoes. From there she worked her way up to the dishwasher, line cook, at Belmont Hall before making her way to the Weathervane Restaurant where she waitresses for two weeks before being offered the Dining Room Manager position. Carol bought her first restaurant in September 1987 when she was just 23 years old. Since this time, she has earned national exposure for the Red Arrow Diner through print, television, and radio media as well as expanded the brand to three locations across New Hampshire. Check out episode 827 with Bobby Marcotte as mentioned in today's episode. Check out Goldbelly 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: "Have a diner day." "Did I make it better today?" In this workshop with Carol Lawrence we will discuss: Being a first time restaurant owner Diner culture and history Hiring young people in this industry Trust and track Mentors Negotiating ownership terms Meals tax Operating a 24/7 restaurant Marketing Scaling Closing a restaurant Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being present and listening with open ears What is your biggest weakness? Learning the numbers What's one question you ask or thing you look for during an interview? What are your strengths and weakness? What's a current challenge? How are you dealing with it? COVID, menuing, price changing, and staff Share one code of conduct or behavior you teach your team. Open and honest and communication, love your job What is one uncommon standard of service you teach your staff? Ringing the virgin bell (making your guests feels special through events) What's one book we must read to become a better person or restaurant owner? Grinding It Out: The Making of McDonald's by Ray Kroc and Robert Anderson In-N-Out Burger: A Behind-the-Counter Look at the Fast-Food Chain That Breaks All the Rules by Stacy Perman GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Payroll - Trivantus 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? Keep your history (record so you can remember) Listen to your gut Be open to feedback Contact info: Red Arrow Diner website 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

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. This is part 2 of 3 of the Kitchen Design and Layout workshop. See part 1 right here. Check out episode 378 with Charles Bililies 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: "Be sure you are right, then full steam ahead." In this workshop with Stephani Robson we will discuss: Kitchen Layout + Design part 2, including: Storage Prep Trash Pest control Cooking line Receiving Hand sinks Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: 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 Stephani Robson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Chef Gary Kim. Chef Kim was Born in Seoul, South Korea and moved to the United States when he was 5 years old. Eventually he and his family found themselves in Portsmouth, NH, where Gary attended high school. Gary had always been drawn to the kitchen, but it wasn't until he was with the Black Birch that he started taking his career seriously. While at Black Birch, Gary was encouraged to start his own kimchi and fermentation business, which eventually evolved into Anju Noodle Bar. After a couple years at Anju, Gary sold his share of Anju, and spent the next few years traveling doing pop-ups and generally traveling in LA, Seattle, Denver, The Virgin Islands, U.K., Italy, Spain, and Boston. In May of 2018 Gary partnered with JGroup to open Mr. Kim's. Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as recommended in today's episode Check out Traction: Get A Grip On Your Business by Gino Wickman 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: "Positive vibes only." In today's episode with Gary Kim we will discuss: Work/life balance Efficiency of motion Closing a restaurant Exit strategy Ramen and Kimchi Popups Proof off concepts New business models for restaurants Today's sponsor: 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. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity What is your biggest weakness? Ruminating What's one question you ask or thing you look for during an interview? How do you deal with a challenging or difficult situation What's a current challenge? How are you dealing with it? Sitting still Share one code of conduct or behavior you teach your team. Sense of urgency and efficiency of motion The team environment What is one uncommon standard of service you teach your staff? Pre-shift motivation What's one book we must read to become a better person or restaurant owner? The Mindset Mentor - podcast GET THIS BOOK FOR FREE AT AUDIBLE.COM What is one thing you feel restaurateurs don't know well enough or do often enough? Find a way to show your staff that you are grateful for them Name one service you've hired. Ramen noodles from Sun Noodle What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Slack: Where Work Happens If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Be grateful Have fun Contact info: Instagram: @chefgarykim 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 automati

With excitement, allow me to introduce to you today's guest: Emeritus Faculty of The Hotel School of Cornell University, Stephani Robson. Until her recent retirement, Dr. Stephani Robson was a member of the faculty at the Cornell University School of Hotel Administration for almost 30 years, where she taught literally thousands of students and executives about development and planning for hotels and restaurants. Prior to joining academia, she designed commercial kitchens for just about every kind of operation: restaurants, hotels, airports, hospitals, universities, and more. 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: "Be sure you are right, then full steam ahead." Today's sponsor: 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. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. 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 info: Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephani Robson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Chef Ferrel Alvarez. Ferrel break into the industry at the age 15 dishwashing, working as a prep cook, and eventually graduating from Cincinnati Culinary Arts Academy in 1998. Ferrell made his way to Tampa, Florida to further his professional career working at country clubs and the Tampa landmark, Mise en Place. Mise en Place founder, Chef Marty Blitz, transitioned Ferrell from lead cook to Chef De Cuisine. Ferrell's next project was Cafe Dufrain as Executive Chef. In December of 2013, Chef Alvarez opened his own restaurant, Rooster & the Till with his friend and business colleague, Ty Rodriguez. In the first ten months of being opened, Rooster & the Till had earned Best New Restaurant and Best Chef from Creative Loafing and Best New Restaurant from Florida Trend Magazine. Today Chef Ferrel Alvarez owns 3 total concepts, Rooster & The Till, Nebraska Mini Mart, and Gallito Taqueria. 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: "Constant progression." In today's episode with Laura McCutcheon we will discuss: Culinary school Kitchen behavior Organization What having a child does to your career Personal struggles affecting a career Today's sponsor: 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. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity What is your biggest weakness? Self critic What's one question you ask or thing you look for during an interview? Good people What's a current challenge? How are you dealing with it? Keeping up with all that I want to achieve Share one code of conduct or behavior you teach your team. Positivity What is one uncommon standard of service you teach your staff? Be yourself What's one book we must read to become a better person or restaurant owner? The Obstacle Is The Way: The Timeless Arte of Turning Trials into Triumph by Ryan Holiday GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. FusionPrep: Training, Safety, and Compliance Platform What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Tock: Reservations 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? Family first Be a good person Positive mindset/live with humility Contact info: Rooster & The Till website Instagram: @roosterandthetill @ferrelalverez 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 grea

Check out Finish Big: How Great Entrepreneurs Exit Their Companies On Top by Bo Burlingham as mentioned in today's episode. Check out episode 705 with Krimsey Lilleth. 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: "I would just like to remind everyone that we're all going to die." Today's sponsor: 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. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. 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 info: Krimsey's website Krimsey's book: The Cajun Vegan Cookbook 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 Krimsey Lilleth for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With Excitement allow me to introduce to you today's guest, chef Jeannie Pierola. Jeannie Pierola grew up working in her family's beachside resort just outside of Tampa. When Jeannie got older she was able to convince her parents to open a restaurant. Like most first-time restaurant owners, Jeanie realized she had much to learn and decided she better go work for someone who knew what they were doing. This realization brought her to one of the most well-known steak houses in the country, Bern's Steak House. At Bern's Jeannie started at the bottom and would eventually earn the title of Executive Chef. With this experience, Jeannie traveled consulting for steak houses around the world before deciding to return to Tampa, FL. Today Chef Jeanie is the Chef/Proprietor of Edison, Edison's Swigamajig, and Counter Culture. All three restaurants are located in Tampa, FL. Check out Restaurant Strong: First Principles Of Restaurant Outperformance And How To Make Them Yours by Peter LeSar as recommended 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: "Truth in menuing." In today's episode with Laura McCutcheon we will discuss: What is "truth in menuing?" Proper capitalization Business planning Service Popups Today's sponsor: 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. Talk To The Manager - Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of humor What is your biggest weakness? Emotional temper What's one question you ask or thing you look for during an interview? Hints about their work ethic What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Truth in menuing What is one uncommon standard of service you teach your staff? Be yourself What's one thing you feel restaurateurs don't know well enough or do often enough? Eat in their own restaurants and see the whole experience Name one service you've hired. Jamison B. Bake House 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 Love your work family Love yourself Contact info: Edison Food + Drink Lab on Instagram: @edison_food_drink_lab Edison website Edison's Swingamajig on Instagram: @edisons_swingamajig Edison's Swingamajig website Counter Culture on Instagram: @counter_culture_tampa Counter culture website 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

The final episode of The Story of 7North features a conversation between Jared, Eric, Doug and Jeremiah about ego and pride. Pride can take you quite far, but once you arrive at your goal, what then? This is a shorter episode, an epilogue of sorts. Thank you for coming on this journey with us. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. Find out more about 7North Coffee Company here. Find out more about Restaurant Unstoppable here. Find out more about Su Madre Podcasts here.

In episode 3, Doug's mentors echoed the same major criticism for Doug: he needs more balance in his life and in his business. This episode heavily features a conversation between Jared, the host, and Doug's wife, Beth York, all about work/life balance. We get to hear her side of the story, finally, in a revealing and candid conversation about what it's like to share a life with someone as driven, motivated, and determined as Doug York. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts. Find out more about 7North Coffee Company here. Find out more about Restaurant Unstoppable here. Find out more about Su Madre Podcasts here.

In episode 3 we will explore how Doug obtained mentors within his community to help him open 7North Coffee Company. We will hear from Jeremiah Vernon of Vernon Family Farm in Newfields, New Hampshire, and Kath Gallant of Blue Moon Evolution in Exeter, New Hampshire. We will also hear from Doug's very first employee, someone who sees Doug as his own mentor. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts. Find out more about 7North Coffee Company here. Find out more about Restaurant Unstoppable here. Find out more about Su Madre Podcasts here.

At the end of chapter 1 we were informed that Doug York, owner of 7North Coffee Company, used to be a successful rapper as a part of the rap group Granite State, based in New Hampshire. In this episode we will explore how becoming a successful rapper helped Doug on his current journey as a restaurateur. The Story of 7North is a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts. Find out more about 7North Coffee Company here. Find out more about Restaurant Unstoppable here. Find out more about Su Madre Podcasts here.

Welcome to episode 1 of The Story of 7North, a co-production of Restaurant Unstoppable, Su Madre Podcasts, and 7North Coffee Company. This is a nonfiction, narrative-driven podcast. It is meant to be consumed in order. The Story of 7North is the the story of Doug York, an Exeter, NH native who opened a coffee shop during a pandemic. Doug had never owned a business prior to the conception of 7North Coffee Company, and he had never worked as a barista. But 7North is open today and thriving. How did he pull it off? Listen to this heartfelt and inspiring podcast miniseries to find out. You will be guided by a humorous and high-energy narrator. You will hear voice memos that Doug recorded throughout his journey, interviews with key players, and candid conversations with Doug himself, and those closest to him, about what it takes to open and run a business. To hear every episode of The Story of 7North RIGHT NOW you can find it on its own podcast page on Spotify or Apple Podcasts or anywhere you get your podcasts. Find out more about 7North Coffee Company here. Find out more about Restaurant Unstoppable here. Find out more about Su Madre Podcasts here.

With excitement allow me to introduce to you today's guests: Rudy Miick and Bob Sloop. Rudy Miick is the man behind a Miick consulting in Bob Sloop runs Kaizen Management. In today's episode we explore alternative means for a more equitable business model. 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!) Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: Rudy Miick: Miick.com Robert Sloop and Kaizen Management: www.kaizen-management.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 Rudy Miick and Robert Sloop for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With Excitement allow me to introduce to you today's guest: Founder, and Owner of Halelife Bakery, Laura McCutcheon. Laura's diverse background in the world of marketing, advertising, branding, and business development for non-profits and corporations set her up well for success in the food and beverage industry. After being diagnosed with celiac disease, and having a son who also suffered from his own gluten-free illness, Laura moved to Tampa, FL to get the medical support she and her family needed. What started as a gluten-free blog turned into a business that focused on sharing the best gluten-free, vegan, and allergy-free products out there. In 2018 that business turned into Halelife Bakery. Halelife Bakery is a dedicated gluten-free & vegan bakery offering gourmet cupcakes, donuts, cakes, bars, brownies, and more. Focused on providing safe delicious baked goods for those who are living with food allergies, intolerances or specific preferences. Check out Outwitting The Devil: The Secret To Freedom and Success by Napoleon Hill 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: "Most people's greatest success comes one step beyond their greatest failure." In today's episode with Laura McCutcheon we will discuss: Branding Emotional branding A restaurant focused on people with allergies and dietary restrictions Start where you can Using a blog to market your restaurant Streamlining processes Invent a word for the name of your business Retaining employees best practices Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Loyalty What is your biggest weakness? Loyalty What's one question you ask or thing you look for during an interview? Are you an empathetic person? What's a current challenge? How are you dealing with it? Managing growth Share one code of conduct or behavior you teach your team. Empathy What is one uncommon standard of service you teach your staff? Patience What's one book we must read to become a better person or restaurant owner? Fierce Conversations: Achieving Success at Work & In Life, One Conversation At A Time by Susan Scott GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? See their team members as humans Name one service you've hired. Milan Marketing What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Clover and TrazOro If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Lead by example Your only as strong as your team Attention to detail and quality control are keys factors in a successful business Contact info: Instagram: @halelifebakery 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

With excitement allow me to introduce to you today's guest, Peter LeSar. Perter is the founder of Restaurant Development Theory and the author of Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Work For You. Peter co-founded two restaurants: Donde Jose, recognized by The World's 50 Best Restaurants Discovery Series as one of the 50 "next generation dining destinations" around the globe; and Lo Que Hay, named as one of the"15 best new restaurants openings" through the Americas. Prior to his restaurant openings, Peter operated a publicly-traded hospitality company both as interim CEO and Long-time CFO ($125million of revenue with 5,000 employees and operations in 7 countries). he has been the president of an Asian hospitality company with $50+ million in revenue and 1,350 employees. Join Peter at www.peterlesar.com where he helps restaurants to bridge the knowledge they need to scale from small businesses into large ones. Check out Peter's book: Restaurant Strong: The First Principles of Restaurant Outperformance and How to Make Them Yours 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: "There's a lot more that we don't know about our own spot in the world than we even realize we don't know." In today's episode with Peter Lesar we will discuss: Everything covered in the book +PLUS MORE Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Conviction What is your biggest weakness? Too creative What's a current challenge? How are you dealing with it? Getting the word out Share one code of conduct or behavior you teach your team. Take off time for thinking What is one uncommon standard of service you teach your staff? Be yourself 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 thing you feel restaurateurs don't know well enough or do often enough? Learn Name one service you've hired. Canva 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? One on one counts more than anything else The history of the relationships with people matters incredibly Get a dog Contact info: Restaurant Strong Community on Facebook 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 Peter LeSar 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, ple

With excitement allow me to introduce to you today's guests, co-founders, and COO of Lolis Mexican Cravings Josue and Maria Dolores "Lola" Garcia and Miguel Miranda, respectively. Josue got his entrepreneurial start slinging tamales to pedestrians in Guanajuato, Mexico. Handing out tamales evolved into owning a restaurant. Eventually, Josue would hire Lola and it didn't take long before the two were falling in love. Josue and Lola migrated to the United States in the early 2000s with the American dream of starting a restaurant empire. After moving from Guanajuato, Mexico, to Tampa, FL, the married couple worked as cooks in a food court at the mall. During their time as cook Josue's old habit awakened, and Josue and Lola started supplying tamales to all of their co-workers and the other workers at the food court. Eventually, their reputation grew enough to where they could start a catering company. In 2014 they opened their first brick and mortar- Today they have 3 locations and they're growing! 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: "If you can see it in your mind, you can put it in your hands." In today's episode with Josue and Maria Dolores "Lola" Garcia and Miguel Miranda we will discuss: You need to know your talents You need to know what you want Be a student Starting a successful business in Mexico during a recession Believing in yourself and your talents Food trucks Surviving while under capitalized Menu size and complexity Quality plus speed equals success Fighting the perception that your first store is the best store Culture is everything Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Consistency What's a current challenge? How are you dealing with it? the new Loli's location Share one code of conduct or behavior you teach your team. Believe What is one uncommon standard of service you teach your staff? Quality What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Consider their impact on the environment Name one service you've hired. My Restaurant CFO What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? MarginEdge 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? My wife My kids My employees Contact info: Lolis website Instagram: @lolis_mexicancravings Facbook: @lolismexican 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 Josue and Maria Dolores "Lola" Garcia and Miguel Miranda for joining me for another awesome epi

With excitement allow me to introduce to you today's guest, COO of Rocky Coast Printworks, Lisa Duff. Rocky Coast Printworks specializes in making brands look their best. From fully custom apparel to logo merchandise for retail and giveaways, they are your one-stop shop for the best quality products at the most competitive prices. The question we're answering: What do first-time swag (t-shirts and hats) purchasers not consider? Lisa will take us through the most common mistakes to avoid, share best practices, and then she will coach us through the swag process. 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: "Start by doing what's necessary, then what's possible, and suddenly you are doing the impossible." Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: 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 Lisa Duff for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest Co-founder and Co-owner of Strategic Hospitality, Benjamin Goldberg. Strategic Hospitality, co-founded with his brother, Max Goldberg, is a Nashville-based hospitality company shaping the city's dining landscape by continuously introducing innovative, one-of-a-kind concepts. Properties include Paradise Park Trailer Resort, The Patterson House, Merchants Restaurant, The Catbird Seat, Pinewood, The Band Box, Bastion, Henrietta Red, Downtown Sporting Club, and Locust. Strategic Hospitality also provides consulting and management services to other hospitality groups. Founded in 2006, Strategic Hospitality has experienced steady growth annually and continues to revolutionize the dining scene. 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 remember how you make them feel, not what you say." In today's episode with Ben Goldberg we will discuss: Opening your first restaurant at 23 Early mentors Advice on getting investors Transparency Forced to learn because you are undercapitalized Location Being stubborn early in your career Deliver a product worth going out of the way for Going into business with family Ego Giving up control The importance of asking your team what they want Setting quarterly and annual goals Evolving operations Tech stacks Implementing Toast POS Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Not delegating enough What's one question you ask or thing you look for during an interview? A good person What's a current challenge? How are you dealing with it? Ramping up multiple restaurants at the same time Share one code of conduct or behavior you teach your team. Make people happy What is one uncommon standard of service you teach your staff? Go above and beyond What's one book we must read to become a better person or restaurant owner? The Ride of a Lifetime: Lessons learned from 15 Years as CEO of The Walt Disney Company by Bob Iger GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Rest Name one service you've hired. Bevinco | VF Financial What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest Be kind Surround yourself with amazing people Contact info: Strategic Hospitality online 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 Benjamin Goldberg for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to m

Corey Rosen is the founder and an active staff member of the National Center for Employee Ownership, a private, nonprofit membership, information, and research organization in Oakland, CA. The NCEO is widely considered to be the authoritative source on broad-based employee ownership plans. He cofounded the NCEO in 1981 after working five years as a professional staff member in the U.S. Senate, where he helped draft legislation on employee ownership plans. Prior to that, he taught political science at Ripon College. He is the author or co-author of over 100 articles and numerous books on employee ownership, and co-author (with John Case and Martin Staubus) of Equity: Why Employee Ownership is Good for Business (Harvard Business School Press, 2005). He has appeared frequently on CNN, PBS, NPR, MSNBC, and other network programs; and is regularly quoted in The Wall Street Journal, The New York Times, BusinessWeek, and other leading publications. He has lectured on employee ownership on six continents. Check out The Great Game Of Business by Jack Stack as recommended in this episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Employee ownership is a way to make capitalism work for everybody." In today's episode with Corey Rosen we will discuss: We are talking about ESOPs and Corey's book Equity: Why Employee Ownership Is Good For Business Check out Corey's other books on his author page Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: NCEO.org 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 Corey Rosen for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Chef Andy Little. Chef Little came to Nashville in 2013 by way of central Pennsylvania where he grew up on traditional Pennsylvania Dutch cooking. After realizing "orchestral musician" was not his career path, Little took up a server position to pay his way through school and discovered his love of the restaurant kitchen. Little graduated from the Culinary Institute of America and began his rising career in the industry first working under Patrick O'Connell at The Inn at Little Washington before a stint at Pennsylvania's Evermay-on-the-Delaware, which eventually led him back to his hometown to spearhead the fine dining restaurant at The Sheppard Mansion. Now a 2017 and 2018 James Beard Award semifinalist for Best Chef Southeast, Little helms the kitchen at popular restaurant Josephine, where Pennsylvania Dutch roots meet Southern hospitality for a distinct and thoughtful experience beloved by guests. Check out Atomic Habits by James Clear as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "A little bit better everyday." In today's episode with Andy Little we will discuss: Staring as a server Team environments in the kitchen Attending the C.I.A. Should you go to culinary school? Networking in the restaurant world Discipline Be unique within a specific standard Recipe execution - what makes the end result taste different? The Nashville food scene explosion in the early 2010s Seeking momentum markets Sharing a curated YouTube list with your team If you can't teach and inspire, you can't lead The interview process The desire to help your employees grow and leave your restaurant when they are ready Give your staff the tools and knowledge to be better than you Identifying when you are in over your head Branding Chasing success on social media Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Dogged persistence What is your biggest weakness? Dogged persistence What's one question you ask or thing you look for during an interview? Attitude AttitudeWhat's a current challenge? How are you dealing with it? Staffing 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? Personal engagement on a human level; we don't just take orders What's one book we must read to become a better person or restaurant owner? The Story of Ferdinand by Munro Leaf and Robert Lawson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Clear perspective of what they want for themselves Name one service you've hired. Allen Benton Bacon What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? iPhone If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Try to get a little better every day be a good person Be yourself Contact info: Josephine On 12th website Josephine on Instagram: @josephineon12 Andy Little on Instagram: @chefandylittle 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

Working as a dish-washer all the way up to executive level management, Patrick has developed a service-centered style where knowledge, passion, and a drive to excel are paramount. After almost a decade of learning the trade by working in New York City, Patrick, bound to his North Carolina roots, moved his family back South and was hired as Butter NC's General Manager. Under his leadership, Butter NC became established as the premier nightclub establishment in the Southeast and received numerous awards for excellence in service. Guided by his entrepreneurial spirit, Patrick was in search of a strategic, collaborative partnership to open a new type of restaurant that complements his passion for good food and his detailed business acumen. Friends and former colleagues Alejandro Torio and Mills Howell expressed similar thoughts and their combined strengths led to the creation of 5Church Restaurant. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Why not us?" "There's only we." In today's episode with Patrick Whalen we will discuss: Running a casino Advice on restaurant openings Being empathetic Retaining staff Events Tip pool systems Personal life informing career decisions Public perception of your company False-modesty Balancing ego and modesty Recognizing initiative The "Tip The Kitchen" system Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Very good public speaker What is your biggest weakness? Impatient What's one question you ask or thing you look for during an interview? What do you want to do? What's a current challenge? How are you dealing with it? Unreasonable people Share one code of conduct or behavior you teach your team. Say what you mean and do what you say What is one uncommon standard of service you teach your staff? Highly unscripted at tables What's one book we must read to become a better person or restaurant owner? The Art Of War by Sun Tzu GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Share information with their employees Name one service you've hired. The Bradley Projects - architecture What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Avero - unlock your restaurant's potential 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 empathetic Be reasonable Work hard Contact info: Twitter: @tip_kitchen Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Patrick Whalen 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 wi

With excitement allow me to introduce to you today's guest, Meredith Sandland. Prior to co-authoring Delivering the Digital Restaurant: Your Roadmap to the Future of Food, Meredith spent two decades in consulting, corporate strategy, and restaurant development. After Building 1,000+ restaurants the Chief Development Officer at Yum! Brands' Taco Bell, Meredith observed that the on-demand economy was starting to affect restaurants. Meredith joined ghost kitchen start-up, Kitchen United as employee #4 to create their business model, raise initial capital, and serve as the public face of the Google Venture-backed disruptor. Check out the book: Delivering The Digital Restaurant: Your Roadmap To The Future Of Food by Meredith Sandland and Carl Osbourn Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "If your actions inspire others to dream more, do more, and become more, you are a leader." In today's lecture with Meredith Sandland we will discuss: All of the major points discussed in full detail in the book Delivering the Digital Restaurant Today's sponsor: Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. 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. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Contact info: You can buy the book right here! Get the book straight from the authors at www.deliveringthedigitalrestaurant.com Check out learn.delivery 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 Meredith Sandland 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 Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years of not working in a restaurant, Brandon felt the industry calling him back and joined both Green Hills Grille and Mere Bulles as the Director of Operations. In addition, Brandon is the host of Nashville Restaurant Radio, where he's produced over 200 episodes featuring local chef interviews, leadership interviews, and more! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Failure is simply the opportunity to try again, this time more intelligently." "Whether you think you can or you think you can't, you're right." In today's episode with Brandon Styll we will discuss: The significance of the word "they" Don't see yourself as a victim What can you to do make EVERY guest happy Creating win-win situations The amazing feeling of approval What is the price of convenience? How we treat employees and why they're finding other professions Substance abuse in the industry Switching from hospitality to food sales Selling produce Enthusiasm and energy Intentional pricing The importance of utilizing a culture index Advice on effective purchasing Hitting rock bottom Getting sober Meditation What makes the Nashville restaurant industry unique and what can we all learn from it? The importance of supporting other restaurants in your community Momentum markets Today's sponsor: 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. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Enthusiasm What is your biggest weakness? Arrogance What's one question you ask or thing you look for during an interview? Enthusiasm What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Do the right thing, empower staff to make the right decision What is one uncommon standard of service you teach your staff? Relationships What's one book we must read to become a better person or restaurant owner? Traction: Get A Grip On Your Business by Gina Wickman GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? 1 on 1 with staff, check in with your team more often Name one service you've hired. Neat Mixology What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenput for digital checklist 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 sweat the small stuff Focus on what you have control over Love hard Contact info: Nashville Restaurant Radio website Instagram: @brandon_nrr Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment sectio

David Lizerbram is an attorney in private practice. He is also the host of Products of the Mind, a podcast about the intersection of business + creativity. Products of the Mind is produced by Mana Monzavi. David was born in Philadelphia and raised in North County San Diego, California. After graduating from the University of Southern California School of Cinema-Television (now the School of Cinematic Arts) and USC's Marshall School of Business, he received his J.D. from Loyola Law School in Los Angeles. David speaks regularly about legal matters, and has presented on a legal education panel at San Diego Comic-Con every year since 2008. In 2011, David was appointed by California Governor Jerry Brown to the Board of Directors of the 22nd District Agricultural Association, which is responsible for oversight of the Del Mar Fairgrounds. He served in that position until the conclusion of his term in 2015. He also served on the Board of Directors of the San Diego Music Foundation and was a co-founder of the Craft Beer Association of San Diego, a think tank focused on promoting San Diego County's dynamic craft beer industry. David lives in North Park, San Diego with his wife, Mana Monzavi and their son, Miles. David Lizerbram & Associates was founded in 2005 in San Diego, California with the goal of providing high-quality legal services to entrepreneurs both locally and nationwide. Since the firm's creation, David has assisted with a large variety of business matters. His clients have varied in size from solo entrepreneurs to publicly traded companies. David has provided legal guidance on multimillion-dollar rounds of fundraising, negotiated strategic partnerships with nationwide businesses and nonprofits, managed international intellectual property portfolios, and advised many innovative startups. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "What you don't know CAN hurt you, BUT, knowledge is power." In today's workshop with David Lizerbram we will discuss: All things trademarks. Listen for the full breakdown! Today's sponsor: Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. 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. 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 info: www.lizerbramlaw.com Twitter: @davidlizerbram 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 Lizerbram 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

Mell Harrington is the Chef and Owner at Sunday Supper Society in Kittery, Maine. Mel grew up working in the restaurant industry since the age of 15 & has never been happier. Most days you can find her in the garden planning dinner or in the kitchen making fresh pasta. Her love for food, travel & culture shines through in everything she does. Mel is currently working towards her sommelier certification, learning to speak Spanish & growing a garden. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Bitches get shit done." In today's episode with Mel Harrington we will discuss: Leaving the industry only to return The importance of travel The benefits of a financial background before entering the restaurant industry Investors Why isn't restaurant work, especially FOH, respected more? The host position Getting fired Partnerships Transition from FOH to baking Today's sponsor: 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. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My work ethic and drive What is your biggest weakness? Perfectionism What's one question you ask or thing you look for during an interview? Positive attitude What's a current challenge? How are you dealing with it? Perfectionism Share one code of conduct or behavior you teach your team. Be welcoming and kind What is one uncommon standard of service you teach your staff? Attention to detail What's one book we must read to become a better person or restaurant owner? The Alchemist by Paul Coelho GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? We've lost sight of the passion Name one service you've hired. Annie's Garden Microgreen farm What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Universe - website design If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Work hard toward what you want Don't take any shit Contact info: www.sundaysupperme.com to book a seat Instagram: @sundaysuppersociety.me 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 Mel Harrington 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!

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here. Check out Josh's podcast - Full Comp Podcast Check out previous episode 736 with Josh Kopel Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "Success is a mindset, not a feeling." In today's workshop with Josh Kopel we will discuss: The 3 keys: Revenue Amplify Frequency Today's sponsor: 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. 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 info: www.restaurantcasestudy.com www.joshkopel.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 Josh Kopel 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!

Corey grew up in the industry as his parents owned fast casual restaurants in Fort Collins, Colorado, where he learned first hand the good, the bad and the ugly that comes with operating. In 2015, Corey joined New York City based Relay Delivery as the first employee, helping define the optimal delivery playbook used by hundreds of restaurants. Seeing a need in the market to further enhance the off-premise business model for restaurants, he co-founded Zuul in early 2018, New York's first ghost kitchen solution. Today, Zuul licenses their proprietary ghost kitchen technology, allowing restaurant operators across the country an opportunity to achieve a much-improved economic model for delivery while also enhancing the consumer experience. Check out episode 769 with Kyle Inserra as mentioned in today's episode. Check out episode 835 with Michael Chernow as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "You can beat the person that won't give up." In today's episode with Corey Manicone we will discuss: Franchising Hardships in the industry Negotiating your lease What Corey learned from big companies outside the restaurant industry Virtual Brands Best practices for dealing with 3rd party delivery Today's sponsor: 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. 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! Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Twitter: @coreymanicone 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 Corey Manicone 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!

Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database. Check out Matt's previous workshop 811: Leveraging Your Marketing To Build A Database Of Customers Episode 799: WORKSHOP-5 Ways To Turn Instagram Followers Into Orders with Rory Balkin and Rev Ciancio was mentioned! Episode 820: Business Planning Workshop with Stephani Robson was also mentioned! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "The hardest part about writing your own story is knowing that you're worth the ink." Contact info: www.mattplapp.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 Matt Plapp 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!

On the eve of his 17-year milestone of sober living, Michael Chernow, the celebrated serial entrepreneur, restaurateur, fitness expert, and celebrity chef—who has spent more than a decade launching legacy dining destinations such as The Meatball Shop and Seamore's—is taking a rest from restaurants to make healthy breakfasting habitual in his newest venture - Kreatures of Habit. Kreatures of Habit is a brashly branded functional food brand based on a positive daily habit, which Michael exclaims with an expletive, "helps people live their best fuckin' lives." Kreatures of Habit is a love letter to Chernow's own mindful morning breakfast and triumphs over addiction. The PrOATagonist, the brand's heroic inaugural product, combines plant-based protein (30g), gluten-free oats, and essential vitamins + minerals for an equally craveable and convenient breakfast. Prepped in less than 3 minutes, wellness-minded breakfasters have the option of enjoying The PrOATagonist in taste-bud tantalizing flavors such as Chocolate, Blueberry Banana, and Vanilla. A fellow podcast host at the helm of Born or Made, Michael Chernow, who has founded hospitality ventures The Meatball Shop and Seamore's, appeared on Food Network's Beat Bobby Flay, Kitchen Casino, and Chopped, co-authored cookbooks, and landed magazine spreads for his Olympian-like physique, possesses a resume with marathon-like momentum. A poster child for how to live a life well-lived and reach business mogul status, Chernow adopted positive habits that allowed him to replace alcohol with nutrition and fitness and propel his ascent in the New York restaurant scene. In this next act, he takes on breakfast. Please let me know if you are interested in recording with Michael and learning more about Kreatures of Habit. Would love to connect the two of you! I've included a few more details below for reference. Thank you, Jordan Within a podcast interview, Michael can speak to the following aspects of his entrepreneurial and personal journey to excellence: The Sobering Truth - Explore how Michael's recovery from addiction and how positive daily habits and small decisions made on a consistent basis from the beginning of the crux to his success in business and life. The Renaissance Restaurateur - In addition to his past culinary endeavors and upcoming Kreatures of Habit launch, Chernow hosts his own podcast, Born or Made, is an ambassador for Ten Thousand, Muy Thai boxer, a pro status men's physique bodybuilder as well as advisor at Two Hands and Find my Formula, an investor in Greenpoint Fish and Lobster, and husband and father of two young sons. My Morning Machinations - Wake up to Michael's morning routine, which starts at 5:30am and includes technical training for marathons, bodybuilding, and boxing competition, mindfulness practices, and a self-created protein-backed oatmeal recipe, which laid the foundation of Kreatures of Habits' The PrOATagonist. Pandemic Pivot - Hear firsthand how Michael conceptualized Kreatures of Habit after a decade in the restaurant world and why he believes the time is now for direct-to-your-doorstep functional food staples. Show notes… Calls to ACTION!!! 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: "The business of business is relationships and the foundation of relationships is trust." In today's workshop with David Scott Peters we will discuss: Partners Business plans Entrepreneurship Meatballs Surround yourself with people who can help you QSR vs. full service Today's sponsor: 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. 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! Meez One platform

CLICK HERE to schedule your discovery call with David Scott Peters and redeem your $1,000 off... only available to Restaurant Unstoppable Listeners. Email [email protected] with your name and email to get the 3 free bones mentioned in today's episode. In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting. In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities. David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business. Check out his website: davidscottpeters.com David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 5 previous episodes including: Check out episode 141: Helping Put The Power Back In The Hands Of Independents Check out episode 437: Where To Start With Menu Engineering Check out episode 578: How To Build A Budget Check out episode 639: 7 Steps For Creating Great Managers Check out episode 763: Checklists 101 Click here to Join the RUNetwork and Get 30-days access on me-- FREE. https://www.youtube.com/watch?v=eO-drVzsffo Show notes… Calls to ACTION!!! 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: "You can have the one bad day, it's what you do the next day that defines you." In today's workshop with David Scott Peters we will discuss: 1 Trailing 12 Month Sales 2 Sales % by Category 3 Cost of Goods Sold 4 Labor $ and % by Position 5 Fixed or Variable? 6 Create a Plan 7 Forecasting Sales Join the network to receive all the tools and resources from each workshop including today's. Today's sponsor: 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. 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! Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Email: [email protected] Restaurant Coaching | David Scott Peters | Lower Food and Labor Costs 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 Scott Peters 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

With Excitement allow me to introduce to you today's guest, Chef and Co-founder of Stalk Restuarant Nicole Nocella. Chef Nicole Nocella is From Londonderry, NH. After high school she spent some time in California, then returned to the Northeast where she became a graduate of Le Cordon Bleu School of Culinary Arts- Cambridge, MA. She's has since spent the majority of her career on the NH Seacoast serving as Chef for notable restaurants such as The Rosa, Row 34, and Jumpin Jay's Fish Cafe. In early 2020, Chef Nicole partnered with John Daniels to open Stalk Restaurant in Dover, NH. Past guests from the Row 34 restaurant family: Check out episode 071 with Garrett Harker as mentioned in today's episode Check out episode 248 with Shore Gregory as mentioned in today's episode Check out episode 554 with Matty Bailey as mentioned in today's episode Check out episode 744 with Jamie Bissonnette as mentioned in today's episode Check out episode 831 with George Bezanson as mentioned in today's episode Past guests from the Jay McSharry restaurant family: Check out episode 755 with Dave Vargas as mentioned in today's episode Check out episode 764 with Kate McGrath as mentioned in today's episode Check out episode 770 with Will Myska 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: "Invest in your people, not your business." "Imperfection is perfection." In today's workshop with Nicole Nocello we will discuss: Creating relationships with your crew Culinary school? Being a woman in the industry Sexual harassment in the industry Communicating to e poses that they are valued Recipe management Manager/owner presence Retaining employees by creating opportunity Taking a break from the industry Educating your employees Premeal emphasis Implement systems and documentation Buildout lessons Plumbing issues Double-check contractor licenses Today's sponsor: 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. Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being stern with people What is your biggest weakness? Asking for help What's one question you ask or thing you look for during an interview? Where does your passion lie and where does it come from? What's a current challenge? How are you dealing with it? Free time Share one code of conduct or behavior you teach your team. Respect your co-workers What is one uncommon standard of service you teach your staff? Call the guests "guests" What's one book we must read to become a better person or restaurant owner? White Heat by Marco Pierre White GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Being part of the team and doing any job in the restaurant that's necessary Name one service you've hired. Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy If you got the news

With excitement allow me to introduce to you today's guest, host of the Agents Of Change podcast, and president of Flyte New Media, Rich Brooks. Rich Brooks is founder and president of flyte new media, a web design and Internet marketing firm in Portland, Maine. His monthly flyte log email newsletter and web marketing blog cover topics such as search engine optimization, blogging, social media, email marketing, and building websites that sell. 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: "Luck favors the prepared." In today's workshop with Rich brooks we will discuss: The 4 lenses: Find Focus Fashion Frame Today's sponsor: 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. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. 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 info: Flyte New Media website Listen to Agents Of Change 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 Rich Brooks for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, Chef/Partner of Earth's Harvest Kitchen, Chef George Bezanson. After years of traveling and cooking through Boston, New Hampshire, and Florida Chef George returned to Manchester, NH to open The Bridge Cafe, Mint Bistro, and Pressed Cafes. After a series of unfortunate events, Chef George made the conscious decision to step down from his leadership position to focus on his mental health. Now living on the NH Seacoast, Chef George most recently was part of the Row 34 team in Portsmouth before joining Earth's Harvest. Chef George is inspired by the farm-to-table vision that is becoming more prevalent in the culinary community and he wants to bring the quality of fine dining to everyday food. 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: "You are the most important person." In today's episode with George Bezanson we will discuss: Learning from a mentor instead of culinary school Learning by failing early on as a chef Learning how to gain respect instead of demanding it The differences between chef and owner Advice for young Sous/Executive chefs Controlling costs Writing menus The responsibility of leaders Start small Partnerships Importance of contracts Making the decision to step down Today's sponsor: 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. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stamina What is your biggest weakness? Insecurity What's one question you ask or thing you look for during an interview? Do you have a passion to do this? What's a current challenge? How are you dealing with it? To stay inspired Share one code of conduct or behavior you teach your team. Respect and keep internal issues out of the eyes of the guest What is one uncommon standard of service you teach your staff? Clean What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain The French Laundry y Thomas Keller GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Offer health insurance Name one service you've hired. North Country Smokehouse Favorite Foods in Somersworth, NH What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast Online Ordering 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? Experience, Spend time with your family, Take care of yourself mentally and physically Contact info: Earth's Harvest on Facebook Earth's Harvest on Instagram: @earthsharvestkitchen 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

With excitement allow me to introduce to you today's guest, the founder and CEO of Restaurant HR Group, Inc. Carrie Luxem. You can find Carrie Luxem at her website www.carrieluxem.com or read her book Restaurant Operator's HR Playbook here. Carrie Luxem is the founder and CEO of Restaurant HR Group, Inc. and Carrie Luxem LLC and she is laser-focused on her mission to create more restaurant and leadership success stories. She is the author of Restaurant Operator's HR Playbook and will be publishing her second book (a soft skills playbook) in early 2022. With a restaurant industry focused HR career that has spanned over 20 years, Carrie is frequently sought out for her modern, yet simple and effective advice. She has been named as one of the top 50 women innovators in the restaurant industry and has been featured in Entrepreneur Magazine, Inc Magazine, Restaurant News, Pizza Today and Independent Restaurateur. She has a weekly column with 1851 Franchising, actively posts articles and videos on social media, and has appeared on several radio shows and dozens of restaurant industry and business-focused podcasts. 753: Workshop – Carrie Luxem on HR Systems and Recruiting 321: Carrie Luxem on Your Team Won't Care About You Until You Care About Them 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: "Let's do what's right, not what's easy." In today's workshop with Carrie Luxem we will discuss: 12 Tips to Properly Terminate Employees Know the rules for your state Provide an employee handbook Take the onboarding to heart Track and document employee performance Coach your team Creating improvement plans Initiate corrective action Gather documentation and input Keep it private Be professional and to the point Share legally required information Learn from each termination Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Meez One platform to organize, cost, scale, and share your recipes. With a built in database of thousands of ingredient yields and unit conversions for laser accurate costs. Train your teams with step by step video and image slideshows that live right alongside the recipe. Build ops guides and SOPs, create and upload content in seconds. Never let anyone make the wrong outdated recipe again, all the while keeping your IP safe and secure. Contact info: Find Carrie's book Restaurant Operator's HR Playbook here www.carrieluxem.com www.restauranthrgroup.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 Carrie Luxem for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest, co-founder of Bartaco and Barcelona Wine Bar and CEO of Taste Maker Acquisition Corps, and I should mention you hold titles with Wisely, US Foods and Upwards Projects Restaurant Group, Andy Pforzheimer. Andy is a graduate of Harvard University. After graduating he traveled to France to explore his passion for cooking. He continued is his culinary adventures in the United States throughout the late 1980s and early 1990s. During this time he worked for notable chefs including Jeremiah Tower at Stars, Anne Rosenzweig at both Arcadia and the "21" Club and Patrick Healy at Colette. He thought he had his fill of cooking and went to work as the original food editor for Matha Stweart Living magazine. Turns out, he prefers to work on his feet and before long he was back in kitchens with the catering and consulting businesses he started. It was during this time he met his business partner, Sasa Mahr-Batuz. The two opened the first Barcelona Wine Bar location in 1996 which they scaled to 6 locations. In 2010, Pforzheimer and Mahr-Batuz started Bartaco. In 2012 they took on a partner in Hal Rosser and Rosser Capital, opening even more restaurants. In June 2018, with 32 restaurants in 14 states, they sold Barteca to Del Frisco's Restaurant Group for $325 million. 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: "What you tolerate becomes your standard." In today's episode with Andy Pforzheimer we will discuss: Doing literally whatever it takes to work in the best restaurants when you're starting out Prime cost Maximizing seating Working for Martha Stewart Partners Failing Salvaging waning restaurants Usefulness of lawyers Negotiating leases Reverse engineering from you "Why" Today's sponsor: 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. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. 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! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? I can be didactic What's one question you ask or thing you look for during an interview? They have to care deeply about the job What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Look in the mirror and say "is this who I am?" What is one uncommon standard of service you teach your staff? We want the guest to know something personal about their server What's one book we must read to become a better person or restaurant owner? How To Win Friends And Influence People by Dale Carengie GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? They don't know how to seat a room Name one service you've hired. TideSmart Insights (formerly Confidential Consumer) for secret shopping What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Wisely If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaura

With Excitement allow me to introduce today's guest Co-founder Korgen Hospitality Group and Author of The Surprise Restaurant Manager, Ken McGarrie. Ken is also the author of the book The Surprise Restaurant Manager. Ken McGarrie is the cofounder of Korgen Hospitality, a nationwide consulting firm dedicated to helping restauranteurs reach their absolute potential with effective leadership and maximum profitability. For the past two decades, he has helmed many successful restaurants, bars, and entertainment-based venues with a relentless focus on anticipatory service, staff empowerment, and attentive hospitality. He has helped launch new concepts and train hospitality leaders throughout the U.S. and Canada. After failing to start an exceptional college band with only average talent, Ken worked as a server/bartender while writing for magazines and newspapers. He started in management the same way that many people do – by surprise. When his GM asked if he would take a set of keys and open the restaurant on occasion, he was suddenly promoted to manager with no training or preparation, like so many others in the industry. Ken went on to open and manage numerous successful restaurants and entertainment venues. With Korgen Hospitality, he has an exceptional client list, including helping open over a dozen restaurants with Celebrity Chef Fabio Viviani nationwide. 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: "You can do anything in this world that you're big enough to do." In today's workshop with Ken McGarrie we will discuss: The six rules for all first time managers are: Don't become an elitist Avoid discovery-based learning Eyes open, mouth closed Distance yourself socially Advocate success Manger meal etiquette Today's sponsor: 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. PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com. 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 info: [email protected] Get Ken's book here Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ken McGarrie 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!