Restaurant Unstoppable with Eric Cacciatore

A Business, Management and Arts podcast
Good podcast? Give it some love!

Best Episodes of Restaurant Unstoppable

Mark All
Search Episodes...
In this episode with Troy Allen, we discuss:  Putting yourself in uncomfortable positions.  How marketing and branding starts with your audience. How to deliver your personal brand to an audience.  Getting clear about what your brand attributes are.  Why Troy Allen developed the 16 Bit brand. Finding concepts that exist in the world and doing them better.  What makes for a successful bar-cade. How Educating your employees on how the business works has a huge impact on the business.  Building concepts that also do well with corporate events.   The importance of getting your employees to buy into brand culture.  Growing talent from the inside.   Great people helping other great people.  Letting your team members individual brand flourish.  The value of being first to market. The impact connecting influencers can have on your community.  After leaving Kent State, Troy Allen started his career in marketing, specifically with design and branding. In 2013 Troy decided it was time to apply what he learned with a few of his own assets, and Rise Brands was formed. Today, Rise Brands currently has 3 concept in the market consisting of 6 location.
The idea for The Holy Donut grew out of a craving. Leigh Kellis wanted a donut made with fresh ingredients that she could feel good about eating. Since she couldn’t find what she was looking for, she decided to create it herself. Thus, The Holy Donut was born in 2011. Six years later Leigh has scaled The Holy Donut from an apartment kitchen wholesale shop to a 3 locations operation with 80 employees. In this episode we will discuss: creating what you think is missing in your community. The anti-Dunkin' Donuts come to life. Everything's better with potatoes. Making donuts with potatoes. Starting a business with no overhead. The importance of testing the market BEFORE you sink too much money into your idea. Taking the risk of quitting your job to devote yourself to your idea. Welcoming change while staying true to your mission. Take your time before you grow and expand. Working with family. Spreading happiness through food and drink. Food as more than calories to keep you alive.
A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond. Show notes… Favorite Success Quote or Mantra. "Live the "yes" philosophy." In this episode with Christ Staples with discuss: The philosophy of yes. Empowering your team to say yes and make the guest happy. The difference between hustling your guest and suggestively sell to them. Being empathetic of your people. Knowing that you exist to serve your team and that it is not other other way around. Being open minded and adaptive to the people around you. Providing feedback for your team to help them grow. Creating restaurant teams that match the restaurants geographic. Concept, environment, and buzz being just as important if not more important than the food. Putting together teams that put together teams. Seeing and bringing out the potential in your people simply by making them aware of their potential.  How to earn a seat at the table.  When to say no in a culture of yes.  Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? charisma  What is your biggest weakness? Being too inward focused.  What's one question you ask or thing you look for during an interview? Ask, "What is one trying relationship you've experience, and what did you do to resolve it?"  What's a current challenge? How are you dealing with it? Cultivating good people.   Share one code of conduct or behavior you teach your team. Ask yourself: Is what you're doing best for the guest? Is what you're doing best for the business? If you can answer "yes" to both questions you're doing the right thing.  What is one uncommon standard of service you teach your staff?  Always make eye contact when you're within 10 feet from a guest. Always share words with a guest if you're within 5 feet.  Teaching their people autonomous and their unique selves.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table  Kitchen Confidential  Share an online resource or tool. NationsRestaurantNews Candid Culture What's one piece of technology you've adopted in your restaurant and how has it influence 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 with yourself.  Never lie. Care for other people.  Contact Info eatrp.com @cstaplesdrink 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 Chris Staples for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode, we discuss the path Charles Bililies took to get to where he is today, the value of working both FOH and BOH to get the "big picture", how Charles landed a job for Thomas Keller straight out of college, creating your own luck,  getting out what you put in, the power of your network, lessons learned from Thomas Keller and Michael Mina, attention to detail, open book finances, creating a company of leaders, doing one thing and doing it well, why planning a restaurant is a full-time job, how Charles raised the money for Souvla, the importance of being scrappy, clarity in identity, doing few things really well, promoting from within, how to motivate your team, when you know it is time to scale, valueing your people, and promoting from within.  Charles Bililies attended Johnson and Wales University and Cornell University where he studied Culinary Arts and Hospitality Management. After finishing his formal education he continued to learn under restaurant masters such as Thomas Keller and Michael Mina. In 2014 Bililies opened Souvla- a fine-casual Greek restaurant and wine bar located in Originating in San Francisco, CA, which today has a total of 3 locations.
Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days!   Show notes… Favorite Success Quote or Mantra. "Tell me I can't do something." In this episode we discuss: How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can. How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food. Being prepared to execute things in a wonderful way Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about. Appreciation for the craft and the level of attention to the food. How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests. Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts. His mom sending him "Best Chef of French Cuisine" articles for knowledge Having a partner who cooked and family's cooked well, from different backgrounds Became drawn to NY restaurant scene as a dancer Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things. Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu. Learned a lot of business tricks from Bill. Being savvy about the humanity of his chefs and relations with customers. Reciprocity. Reminding employees that they were in the hospitality industry, and they had to show kindness. Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability. "Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble." The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution. Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials. Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Behave like an Afghan WARLORD What is your biggest weakness? Fast women, 24 carat gold and 96 proof liquor What's one question you ask or thing you look for during an interview? Absolute devotion. Actions speak louder than words. Quiet, confident and competency. What's a current challenge? How are you dealing with it? Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients. Share one code of conduct or behavior you teach your team. Cooperation. What is one uncommon standard of service you teach your staff? There is no other way but the right way. There are no short cuts. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Prophet Share an online resource or tool. Podcasts Amicus with Dahlia Lithwick Stay Tuned with Preet This American Life TANIS Rabbits The Moth What's one piece of technology you've adopted in your restaurant and how has it influence operations? A diving arm mixer and sheeter! Square POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Eat as many sandwiches as you can...never turn down a sandwich. Hot dogs are the universal sign of happiness. Be kind to everybody. Contact Info www.qualitypieva.com Facebook: @309avon Instagram: @qualitypieva   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 Tomas for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode with Dan Margolis, we discuss why Dan fell in love with the industry, the importance of having a mentor, setting goals, humility, controlling your anger, recognizing your staff, the threat in redefining your brand too often, staying fresh, trusting your managers when transistioning to the role of Director of Operations, what to do when you get complacent, transitioning from DO to CEO, the responsibilites of a CEO, how to turn a struggling restaurant around, leveraging technology, leveraging data, and the importance of being a  mentor to someone else.  Dan Margolis earned a Bachelors Degree in Hotel and Administration from the University of Nevada-Las Vegas, and an MBA from California Lutheran University. Over the past 11 years, Dan has held the title of Assistant GM, GM, and Director of Operations, for a number of restaurant groups. Today Dan holds serves as of CEO for  Brendan's Irish Pub & Restaurant in Ventura County California.  
Show Notes: In this episode, we continue to discuss: Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT. How to focus on your team, and how it will serve you well. Stephan's move back to North Fork after the death of his beloved mentor. How important personal care and self care is vital to running a successful career and life. Getting past ego and checking it at the door in order to grow. How can I serve other people? Hailing from Long Island, Chef Stephan Bogardus is a Graduate of the Culinary Institute of America. After graduating he joined The North Fork Table and Inn team as Sous Chef. Over the next 5 years he worked for two additional operations, including restaurant daniell but eventually made his way back to The North Fork Table and Inn to serve as Executive Chef, where he's remains at the helm to this day, almost 3 years after his return.     Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Meditation What is your biggest weakness? I frequently reprioritize, and I need to trust my instincts. What's one question you ask or thing you look for during an interview? I like to ask themselves questions about their interests outside of work. I care more about their morals than their skills, and the person. What's a current challenge? How are you dealing with it? Staffing. We have done everything from having presence at local fairs, to constantly full core press about hiring. Share one code of conduct or behavior you teach your team. Take a quick sprint mid shift- it connects you to your center. A short but intense physical exertion will help you perform better. What is one uncommon standard of service you teach your staff? It's all about the solution and not the problem.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table Gastrophysics: The New Science of Eating The Book of Joy Share an online resource or tool. Restaurant Unstoppable Podcast! Woop! And Instagram- looking at people's pictures and seeing what others are doing is really beneficial. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Social Media Marketing. AMAZING. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?   Try to be your best self. Remember it's a gift, that's why it's called the present. Shoot for the stars, but settle on the moon.  Contact Info www.northforktableandinn.com Stephan.bogardus@gmail.com @stephanbogardus Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Stephan for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.   Show notes… Favorite Success Quote or Mantra: "Some people dream it. Other people do it."   In this episode, we discuss: How being a server helps you be a better person. Building a community in your establishments and infusing that into your company culture. 2013 become a consulting, her path to creating that vision come to life. Working under her mentor helped her understand the breath of her job now. Making sure she was present and setting up for when she wasn't there. How slow to speed up, is successful.   Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Slow down to speed up. What is your biggest weakness? Getting too excited about what is happening. Staying focused first. What's one question you ask or thing you look for during an interview? I really get into what was your favorite job, why did you like it, and who was your boss? What's a current challenge? How are you dealing with it? Hiring & Staffing. Share one code of conduct or behavior you teach your team. Be intellectually curious. And also, having a code of etiquette and also What is one uncommon standard of service you teach your staff? Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Power of Habit Setting the Table What's one piece of technology you've adopted in your restaurant and how has it influence operations? Shopkeep Homebase Quickbooks 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? Get rid of chaos Reset Slow down to speed up Contact Info martha@marthalucious.com (410) 963-6441 Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Martha for joining me for another awesome episode. Until next time!    
  Hailing form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South Seattle Community College’s Culinary Arts program, and has never looked back. After working in Seattle and Los Angeles Kitchens, Martinson returned to Olympia Washington to Raise her family and begin her culinary instructor career. Martinson instructed until 2012, at which point she fulfilled her dream of owning her own pastry shop. In 2016 the Martinson's opened their second location. Show notes… Favorite Success Quote or Mantra. "If I wouldn't sell it, we're not going to buy it." In today's episode with Phoebe Martinson, we discuss: Not half-assing your work and doing it right the first time. Maximizing available space for guests, not employees.   Creating a culture where, "thats not my job doesn't" never gets spoken. Why it is important to cross-train. Learn ingsomething from every job you have, but you'll learn more if you're open to it. Advice on working with contractors. What to do when your guest is not always right.  What Phoebe did differently than the two restaurants that failed prior to her taking over the space. Showing an sharing your excitement to live out your dream.  How saying hello and goodbye to your guest doesn't matter if it is not done in a sincere way. How to transfer sincerity to your employees. The process for creating processes and systems in your business. How "yes" is always the answer, unless yes means getting out of your lane, because being a specialist is far more impactful than being everything to everyone.  Opening locations 2, 3, and 4 near by so you don't have to compete with others. The challenges of bringing on a business partner who is also your own child. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Mind over matter. What is your biggest weakness? Sugar. What's one question you ask or thing you look for during an interview? Just chat with people like you would anyone else. Get to know them. What's a current challenge? How are you dealing with it? Balance. Delegating more. Share one code of conduct or behavior you teach your team. Move with urgency. What is one uncommon standard of service you teach your staff? Be sincere. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The E-Myth Revisted: Why Most Small Businesses Don't Work and What to Do About It.  Share an online resource or tool.  Talech What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what you love. Surround yourself with good, healthy people. Have some fun. Contact Info Phoebe@phoebespastrycafe.com @phoebespastrycafe /phoebespastrycafe   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 Phoebe Martinson 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!
Nandu is a third generation Hospitality Entrepreneur with 18 years in the hospitality industry. He is based out of New Orleans, Louisiana, USA and helps restaurateurs and other F&B business owners make more money, get their time back, and grow their businesses beyond what they could have thought was possible. In this episode we will discuss: reach out and find the right education. Improving revenues by working less. Taking over managing a restaurant unexpectedly. Daily meetings with your staff are essential. Take a minute to say hello and ask how each member of your staff is doing every day. Cultural challenges. Learning another language on the job! Show your employees that you appreciate them. Bringing Italian food to India. Imprint your drive and passion on your employees. Bad business and how to avoid it. Making pizzas for a movie theater! High volume in a small space. Branding and messaging is so important! Knowing when to go for professional help and when not to. Growing your company. Learning to be strategic. Have a plan! Systems, processes, and procedures. Step outside the box. Getting the people who like your restaurant to come back more often rather than only trying to attract new customers. Leading a balanced life of profits and happiness. Hard work is important BUT SO IS SMART WORK!
In this episode with Chef Elizabeth Wiley, we discuss: Being mindful about how you make people feel.  How hollering and being an shithead doesn't serve you or your team.  How being more organized makes working more fun.  Incorporating a debriefing.   The importance of knowing yourself.  Learning and leveraging a unique skill as point of entry into the industry.  Being positive to attract onto yourself incredible people.  "Three" being the magic number when it comes to partnerships.  Getting front of house and back of house experience to improve your odds of success.   Paying for a consultant when opening your first restaurant.  Being detailed and realistic about your expenses with a cost analysis. Establishing a personal connection with your guest.   Being super frugal and letting your cash determine your growth. Using partners to pump energy and new ideas into your business.  Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.
Hailing from Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto’s Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario. Show notes… Favorite Success Quote or Mantra. Learning how to work together with the community is key In this episode, we discuss: Shaun's start in the hospitality industry after high school The importance of getting real life experience before investing in college Taking jobs based on what you are going to learn, and not necessarily make money How taking some time away can make a comeback in the industry stronger Physical and mental burnout and recovering from that stress in a high stress, large corporation Shaun's time in the butchering industry, strengthening his support for local farmers and butchers Adding music into your venue to offer more to community Maintaining the value of your restaurant and growth Supporting local community and impacting the lives of people who support your restaurant Lifelong learning from mistakes, and allowing them to work FOR you, not against you   Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? fresh local and foraged What is your biggest weakness? Not saying no What's one question you ask or thing you look for during an interview? What's your favorite thing to eat at home? What's your comfort food? What's a current challenge? How are you dealing with it? Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more. Share one code of conduct or behavior you teach your team. Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning. What is one uncommon standard of service you teach your staff? Give everything as much respect as you can. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Kitchen Confidential What's one piece of technology you've adopted in your restaurant and how has it influence operations? Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share. 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 with yourself. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees. If you're going to do something, be passionate about it. Contact Info www.brucewinebar.ca/ Facebook: @brucewinebar Instagram: @brucewinebar & @crowbarandvariety   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 Shaun for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
  In this episode with Cara Graham, we discuss: Trusting your gut/intuition. The value of working in corporate structure to learn the standards. The authentic personality of your servers coming out in front of your guest. Constantly putting yourself in uncomfortable positions in order to grow. Not being pretentious with your food and beverage knowledge. Learning by constantly taking on new responsibilities. The importance of educating your staff, so your staff can educate your guest. Being confident and sure as a leader. Working together as a team. Giving your people opportunities or risk losing them. Hiring people that mesh well with your team chemistry. How to maintain your cool when someone green is doing something totally stupid. Being open to learning from your staff. The importance of giving back to your community. Hailing from Pegram, TN Cara Graham got her start in hospitality serving while in college. She instantly fell in love. Over the next 20 years she would progress by constantly challenging herself, and taking on tasks she wasn't accustomed to. She climbed the latter from server, to bar tender, to manager, and eventually to general manager at Eastland in Nashville. It was at Eastland where she met her future business partner, Chef Hal Holden Bache. In 2011, together, they opened Lockeland Table Community Kitchen and Bar.   Show notes… Favorite Success Quote or Mantra. "Follow your moral compass." Today's Sponsor   Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started   bentobox- Bring your restaurant’s hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Paying attention. Constantly living in a place of growth. What is your biggest weakness? Worries too much. What's one question you ask or thing you look for during an interview? Pay attention to body language. What's a current challenge? How are you dealing with it? Work-life-balance. She has overcome this by empowering her team. Share one code of conduct or behavior you teach your team. Be kind. What is one uncommon standard of service you teach your staff? Be yourself. Know your menu. Know the stories behind the food. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Feed the Resistance: Recipes + Ideas for Getting Involved Share an online resource or tool. Cherry Bomb Podcast.  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind work hard find what you love. Contact Info Cara@lockelandtable.com Email: employment@lockelandtable.com Instagram: @lockelandtable Chef Hal's personal Instagram:@chefhalholdenbache Facebook/lockelandtable Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Cara Graham for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Hailing from Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb  and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109. Show notes… Favorite Success Quote or Mantra. "It's all about community." In this episode, we discuss: Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life. He attributes his life and success to this upbringing His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment. Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning. Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned. Mendosa's experience with Gail. Gail really drove home the fact that your relationship with local farmers is THE most important. Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas. Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment. Mendosa's experience at Mas Tapas & Tabla Got right to work, regardless of having his trainer not show up for his first day. Level of intimacy that goes into creating Tomas' menu items. Worked there for 4 years. Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit. The delicate balance of having fun with coworkers outside of work and maintaining professionalism.  The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint.  Andrew Kole Mitchell Beeran Ian Redshaw  Shelly Robb The building of Lampo Pizza & Prime 109 The formation of the team Researching locations, other pizza locations that were needed in Charlottesville.  The timeline from concept to opening. Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners. Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing.     Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being pretty good on the fly with strategy, and being adaptable. Building teams. What is your biggest weakness? Trying to do it all alone. What's one question you ask or thing you look for during an interview? Passion and authenticity.  What's a current challenge? How are you dealing with it? Staying focused and staying positive and energetic. Share one code of conduct or behavior you teach your team. Respect each other. Listen and respect. What is one uncommon standard of service you teach your staff? Be an open source. Everyone has a voice, and deserves to be listened to.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Lao-tzu's Taoteching Share an online resource or tool. Reddit What's one piece of technology you've adopted in your restaurant and how has it influence operations? Scales- converting everything to weights. Converting every recipe to weights. Ipads-google docs. 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? Sense of community. Look back on what we were able to create in your community. Honesty and integrity. Sense of humility.  Contact Info www.lampopizza.com lampo@lampopizza.com Social Media: @prime109cville @lampo_pizza 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 Loren for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and "go for it", the importance of finding a mentor, hard work paying off, every role in a restaurant being critical, how being young, inexperienced, and hungry can hinder and help you, how to handle people, not taking a closing restaurant personally if you're a young executive chef, the impact of running a sustainable restaurant, emotional sustainability, knowing when you're wrong, and trusting in your employees. Born and raised in Oswego, NY, Jeff Deloff,  at 16 Jeff took a job as a dishwasher and has never left the restaurant business.  He enrolled in the Culinary Institute of America in 2005.  After graduating he worked in several restaurants in NY, the most recent as Executive Chef at Bistro 197 in Oswego.  In the fall of 2015, Jeff left for Charlottesville to take the position of Executive Chef at Threepenny Cafe.  Jeff is committed to developing relationships with area producers and to spearheading Threepenny's mission to source locally, sustainably, humanely and healthfully.  
  In this episode with Chef Marc Jacksina, we discuss what attracted Chef Jacksina to this industry, why you need to "remember where the fence is", why a clean workspace is more than just a clean workspace, paying attention to your numbers, how to go about making change, the value of incredible service, the customers need is acknowledgement, carving out your niche, how Chef Jacksina found his niche, how to know when you've found your niche, counting inventory, taking the thing you don't know and doing it, what percentage you should take as a partner, why making money is the restaurant business is about volume, being properly capitalized, making the initial leap into ownership, not buying into your own success, how there is a time an place for play and it's not at 5 pm on a Friday, why you need great PR and story, why getting respect from your peers is more important to getting respect from those who hand out rewards, and why the blame game never works.  Hailing from NY, where he got his start running neighborhood trattorias, multi-unit corporate restaurants, and a five star Adirondack inn, Marc Jacksina relocated to Charlotte with his wife Lauren, and two sons, Lucas and Ian, in 2004. It was there, where he opened multiple Best New Restaurant award winners including Nan & Byron's, Halcyon, and Lulu. Chef Jacksina is now Executive Chef at Earl’s Grocery, an urban provisions larder and cafe serving inspired street food, grab and go dinners, and some of the city’s tastiest fried chicken. In addition, Marc hosts the online video series, OrderFire where he interviews leading culinarians, mixologists, restaurateurs, purveyors, and farmers to paint them in a more multidimensional light.
Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best. Show notes… Favorite success quote or mantra: "The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best." In This Episode with Lucas Sin, we discuss: Sin's mission to open Chinese restaurants in order to spread culture and share stories.   How Sin opened his first restaurant at the age of 16 in Hong Kong. When you're getting started, "Just do it!" Start where you can, as small as you can.  The Story behind YPOPUP. The benefits of getting your start with Pop-ups. How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you. Opening a restaurant in the city you know and love the most. Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.   If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you. Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand.  Having a mission that people with money want to get behind. If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic. The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs.  How to approach someone, with a larger following than your own, to do a collaborative pop-up event. What data to pay attention to when determining your next location. The strategy and reasoning of opening restaurants on or near college campuses. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity. What is your biggest weakness? Distracts easily. What's one question you ask or thing you look for during an interview?  Curiosity. What's a current challenge? How are you dealing with it? Making sure the employees in his restaurants are as happy as they can be. Share one code of conduct or behavior you teach your team. Don't screw up. What is one uncommon standard of service you teach your staff? Assume everyone in your restaurant is confused. It will force you to go the extra step in service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM   Thinking, Fast and Slow If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? What's the one thing you feel restaurateurs don't know well enough or do often enough? Took more risk with cuisine. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? WhenIWork 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? Kindness and empathy. Don't knock high heat cooking. Chinese food is pretty good. Contact info: junzi.kitchen/  @junzikitchen @Lucas.sin Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lucas Sin for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode, we discuss how Jen Pelka got her start in the industry, how you got to "fake it till you make it", how to create opportunity for yourself by creating positions, the power of side hustles, having great connections, networking, how to get people to like you,  summarizing your brand, picking one thing and being the best at it, focusing on what you're good at, surrounding yourself with those who are good at what you're bad at, using a cause to appeal to investors, hiring with the same vision, and using branded visuals. After a decade of experience leading branded events, influencer marketing, content strategy, and media relations in-house at OpenTable, Gilt Taste, Tumblr, Chef Daniel Boulud's iconic Restaurant DANIEL,m Jen Pelka launched Magnum PR in 2015. This past January, Jen took all of her experience helping other restaurants succeed and put it into opening her own restaurant and champagne bar, The Riddler, located in San Francisco, CA.
In this episode with guest, Pablo Fuentes we discuss how success starts with discipline, how to use your team to get inspiration for writing a good job post, the elements of a perfect job post, common mistakes to avoid when writing a job post and ultimately, how to write job posts that convert. Be sure to join us for the LIVE webinar on November 6th!  Pablo is the Founder and CEO of Proven, a software company that helps small businesses hire.  He is also the host and producer of Small Business War Stories, a podcast where he drives thousands of miles around the country interviewing small business owners and operators and learning about their stories. Today Pablo is here to cover elements of a perfect job post and he'll also share some of the most common mistakes.
Desk Jockeys, Michael Oxton, Mike O'mara and Rob Burns started home brewing in 2007. By 2012 Night Shift Brewing was an official licensed brewery with the mission to create and share a world class culture built around their passions. This belief influences everything from their branding, to their sales service, to their staffing, to their Taproom environment, to their processes on the production floor. 2 years and much increase in demand they made the move to their current 30,000 sq. ft. facility with they have a new restaurant space on the horizon. Show notes… Favorite Success Quote or Mantra. Michael "You need humility to see the word as it is, but audacity to imagine how it could be." Rob "Be a day one company, every day." -Amazon In this episode with Michael Oxton and Rob Burns, we discuss:  What Michael, Mike, and Rob were doing, before owning Night Shift Brewing. How Rob starting brewing beer as a way to feed his hunger to create. Why you should be questioning your path, especially if it feels like you're on the wrong one. The other option? Risk living a "grey life." Finding partners that bring unique strengths to the table. Starting where you can and finding unique ways to get feedback and create awareness about what you're doing. Michael, Mike, and Rob got starting brewing beer for parties they would host. The would use the parties as market research. Doing the work yourself, so you can learn the work and create the systems. Once the systems are made and you know how your business operators, then start plugging more talented/better suited people into those roles. Having a solid logo being key when developing your brand. Getting creative with your labeling and doing things like promoting local business that have menu items which pair well with what you've created. Tying your story into your brand. The impact of being a quality driven brand. Creating quality control systems, especially when you start product high quantity batches. Mistake can become very expensive. Going to masters and mentors when you need help. Being mindful of the current state of your company culture as well as being mindful of the individuals on your team who are having both positive and negative influences on your overall company culture. The role transparency plays in a partnership.  Resources mention Predictive index Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.   Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Rob- positivity. Michael-optimism. What is your biggest weakness? Rob- Giving positive feedback Michael- following in love with an idea and getting tunnel vision. What's one question you ask or thing you look for during an interview? Rob- Look for passion. Michael- Look for humility.  What's a current challenge? How are you dealing with it? Rob- Growing the business in a responsible way.  Michael- Asking, "What's 2019 looks like?" Share one code of conduct or behavior you teach your team. Rob- Trust.  Michael- Delivering a clear message.  What is one uncommon standard of service you teach your staff? Be approachable and accessible by educating your guest.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Together is Better: A Little Book of Inspiration Originals- How Non-Conformists Move the World.  If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Armadillo Insight What's the one thing you feel restaurateurs don't know well enough or do often enough? Rob-identifying weakness and hiring where you're strong.  Michael- focus on customer problems.  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? Rob Challenge the status quo. Follow your passions.  Love what you do.   Michael Cultivate a lifestyle that keeps you smiling and laughing. Stay focused. assume you're wrong more often than you're right. 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 Michael Oxton and Rob Burns for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode, we're creating awareness about the Hospitality Sector Registered Apprenticeship Program Developed by the National Restaurant Association Educational Foundation and the American Hotel & Lodging Association. Whether you're looking to become an apprentice or you're a practitioner looking for an apprentice, after listening you'll know where to start.  Enlightening us about this new program, we're joined by John Shortt. Shortt is the Director Of Program Development at the National Restaurant Association Educational Foundation and is heading the restaurant industry’s first Hospitality Sector Registered Apprenticeship Program.
In this episode with Federico Castellucci III, we discuss: How you can literally cause your restaurant can burn down if you flirt with your guest's girlfriend. Especially if that guest is a mobster.  How vulnerable a high food cost restaurant concept is during a slow economy.  Charging what food is worth. There are other ways to provide value without giving food away.  Treating your small business as if it were a big business.  Making sure all your business partners have the same vision and mission. If they don't, there will be  too many people pulling in too many directions. Being intentional with your college experience.  Quantitating everything in your business so you can create standards and track progress.  Focusing on the aspects of your business that are the most important, especially during the early days.  How to create financial sovereignty in your restaurant.  The positives and negatives of being in a family business.  Using a mission statement and core values to to maintain consistency across multiple brands.  Keeping people motivated by creating work that matters.  Federico Castellucci III has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after, as a teenager, he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to Cornell University, where he studied Hospitality Management. Today, he has taken over the family business and serves as President and CEO of Castellucci Hospitality Group, which consist of 6 unique concepts and locations.   Show notes… Favorite Success Quote or Mantra. "Make it more personal."  Other resources mentioned  BarResturantSuccess.com Inner Circle Royalty Rewards  Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emotional intelligence  What is your biggest weakness? Overly optimistic. What's one question you ask or thing you look for during an interview? Ask questions that get to the core of who people are.   Example: Federico suggests having the interviewee tell you about a friend that they had to help. Why did you have to help? How did you help?  What's a current challenge? How are you dealing with it? Continuing to grow the brand in an extremely loud market place.  Share one code of conduct or behavior you teach your team. Be sincere.  Be authentic.  What is one uncommon standard of service you teach your staff? Ask a question of the guest to learn more about them. Use that questions to connect or relate and go deeper.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Good to Great: Why Some Companies Make the Leap and Others Don't  Share an online resource or tool. Slack Avero Audible  What's one piece of technology you've adopted in your restaurant and how has it influence operations? Gather If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Know you get to write the story of your life. When things get tough, just think about how great it is going to make your story.  Recognize what makes you happen in life. Use it to make meaning work and relationships.  Contact Info email: Federico@CHGrestaurants.com instagram: @fredcast3 Thanks for Listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!  If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Federico Castellucci for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Bryan Gibb is the founder of Bolt Coffee Co. Over 4 years ago Bolt Coffee Co. carved out a niche by starting as a mobile coffee catering cart which focused on weddings and other events. They have since scaled into their first brick and mortar location at The Dean Hotel in Providence, RI. Bolt Coffee Co. is A COFFEE COMPANY SEEKING TO CREATE MEANINGFUL IMPACT IN THE PLACE they find themselves. They BELIEVE THAT GOOD COFFEE IS BEST ENJOYED WITH FRIENDS. In this episode we will discuss: COFFEE. Bringing people together around a cup of coffee. Coffee catering. Moving from having a boss to being your boss. Start small and grow. Starting a restaurant with minimal capital. Growing while maintaining culture. Recognize what makes you special and retain it. Changing the normal interactions in the hospitality industry. Using body language to sell coffee. Changing the way you're greeted at a coffee shop. Defying expectations!
Zane and Brandon Hunt hail from Detroit, MI. They came to Austin, almost 10 years ago with the idea to open a pizza joint. In 2011 they started where they could, with a mobile food trailer they named Via 313 Pizza. Their vision was to offer the first Detroit style option outside of Detroit. It didn't take long for their native Detroit style pizza to take center stage within the Austin community. One trailer became multiple trailers and by 2014 the works to open their first brick and mortar location was in motion. Today. Via 313 operates 2 trailers and 3 brick and mortar locations. Show notes… Favorite success quote or mantra: "If you can't change your people, change your people.  In this episode with Zane and Brandon Hunt, we discuss:  Approaching successful people asking to learn from them. You'll be surprised how many people are willing to share their knowledge.   Understanding that you do not need to be good at everything to run a successful business. You just need to know what you're good at and who is good at what you're not.  When scaling, offloading the things you're not good at or don't enjoy doing, first.  Why you need to do something if you expect people to invest in you. People don't invest in ideas. People invest in other people and what their capable of. Show people what you got.  Starting where you can, and scaling into your ultimate vision.  Creating your systems, processes and procedures while you're still small so you have something to scale into.   Matching your vision with a community and demographic that will support it.   Giving up responsibility to people who want it so you can create balance in your life.  Knowing your strengths and staying in your lane.  What you know where you're strong, look to other business owners to partner with.     Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Great food, attention to detail, and taking care of your people at all costs. What is your biggest weakness? Over expanding too fast. What's one question you ask or thing you look for during an interview? Hire your weakness.  What's a current challenge? How are you dealing with it? Staffing. Higher pay. Don't ask, "What can you do for me?" Instead, ask, "What can I do for you?" Share one code of conduct or behavior you teach your team. Be truthful. What is one uncommon standard of service you teach your staff? Bring free ice cream to first time guest.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Think and Grow Rich How to Win Friends and Influence People.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Spend money on things that will help them make more money.  What's one piece of technology you've adopted within your four walls of your restaurant and how has it influence operations? Toast If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what makes you happy. Don't sweat the small things. Give it back to your community.  Contact info: via313.com @via313 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 Zane and Brandon for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
David Mazur is considered the renaissance man of hospitality. I have had the pleasure of interacting with him as a hospitality professor, general manager, and mentor. His career has spanned over 25 years in hotels restaurants, clubs, consulting and coaching. He has been involved in a half-dozen startups and continues to grow his success. In this episode we will discuss: Teaching business in a college setting. Bartending in New England. Experience equals knowledge. The REAL YOU is not the FACEBOOK YOU! Communicating with the consumer. The conception of Restaurant Unstoppable. The importance of mentors in any aspect off life. Putting yourself out there and the benefits it earns you. Money will come with skills. Don't do it for the money. Restaurant consultancy.
Rate Podcast
Get episode alerts
Subscribe to receive notifications by email whenever this podcast releases new episodes.

Subscribe to receive notifications by email whenever this podcast releases new episodes.

Recommend This Podcast

Recommendation sent

Join Podchaser to...

  • Rate podcasts and episodes
  • Follow podcasts and creators
  • Create podcast and episode lists
  • & much more

Podcast Details

Started
Apr 19th, 2016
Latest Episode
Mar 30th, 2020
Release Period
Daily
No. of Episodes
511
Avg. Episode Length
About 1 hour
Explicit
No

Podcast Tags

Do you host or manage this podcast?
Claim and edit this page to your liking.
Are we missing an episode or update?
Use this to check the RSS feed immediately.