Restaurant Unstoppable with Eric Cacciatore

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What do the most successful entrepreneurs know, that you don't? Today's most successful Restaurateurs and Restaurant Professionals sharing tips and insights 2-days weekly to help make your restaurant dreams unstoppable! Listen as our guest explain what it takes to be successful in the restaurant ind…

Inspiring interviews with todays most successful restaurateurs 2-days a week!


    • Jun 30, 2022 LATEST EPISODE
    • weekdays NEW EPISODES
    • 1h 24m AVG DURATION
    • 296 EPISODES

    Listeners of Restaurant Unstoppable with Eric Cacciatore that love the show mention: restaurant industry, restaurant business, eric interviews, eric and his guests, restaurant owners, eric asks, unstoppable, hospitality industry, awesome awesome awesome, eric's, thanks eric, industry professionals, food industry, full of energy, restaurants, thank you eric, chefs, manager, biz, aspiring.



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    Latest episodes from Restaurant Unstoppable with Eric Cacciatore

    903: Matt Rolfe Founder Westshore Hospitality Group on Vulnerability-Based Leadership

    Play Episode Listen Later Jun 30, 2022 136:58

    Matt Rolfe is the Founder of Results Hospitality, Westshore Hospitality Group, and Matt Rolfe Hospitality Leadership Coaching. Matt is a leadership trainer who has worked with the top ten percent of the hospitality industry toward unlocking their true potential. As founder of the Results Hospitality and Westshore Hospitality Group, he has worked with hundreds of leadership teams throughout North America. Beginning his career with companies like Bacardi and Labatt/Anheuser Busch, Matt has become an industry expert dedicated to helping leaders and team members examine the human element of their businesses and execute effective communication, and team-building training unique to their needs. Additionally, Matt is the author of You Can't Do It Alone: Focusing on People to Scale, Develop and Lead Your Restaurant. Check out Think and Grow Rich by Napoleon Hill as recommended in today's episode. Check out Atomic Habits by James Clear as recommended 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: "You can't take care of others if you don't take care of yourself." In this episode with Matt Rolfe we will discuss: Childhood trauma Recognize great behavior Relationship with money The differences between a consultant and a coach How to earn and recognize trust? Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: mattrolfe.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 Matt Rolfe 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!

    902: Kevin Scharpf Chef/Owner at Brazen Open Kitchen

    Play Episode Listen Later Jun 27, 2022 123:01

    With excitement allow me to introduce to you today's guest, Kevin Scharpf. Born and raised in Galena, Illinois, Kevin attended the Le Cordon Bleu of Culinary Arts in Minneapolis, MN. His past culinary experience includes the Hotel Sofitel's fine dining restaurant, La Fougasse, the acclaimed Restaurant Daniel in New York City, and a 6-year stint as the Executive Sous of Diamond Jo. In 2014 Kevin received First Place at the Taste of Elegance competition and competed in the National Pork Summit in Napa Valley. In 2016 Kevin was named one of FSR magazine's “40 under 40” Risings Stars. Kevin competed in season 16 of Bravo's ‘Top Chef' and was awarded the 2019 Iowa Restaurant Association's Chef of the Year. In November 2019, Kevin and his team were invited to the James Beard House in NYC as the Featured Chef for the “Dubuque Debut” dinner. 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: "People are drawn to things that are authentic and real, and that's inspiring." In this episode with Kevin Scharpf we will discuss: Authenticity Awareness Mentors Culinary school Working in casinos Structured lifestyle/workstyle What we learn from corporate environments James Beard Awards Location and interior space/decoration Partners Prime Cost Operating a food truck Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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? Weird What is your biggest weakness? Sensitivity What's one question you ask or thing you look for during an interview? Passion What's a current challenge? How are you dealing with it? Personal growth Share one code of conduct or behavior you teach your team. "Hello." What is one uncommon standard of service you teach your staff? Treat guests as if they are guests in your home 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? Social media What is one thing you feel restaurateurs don't do well enough or often enough? Not genuine enough Name one service you've hired. Retail Financial Services - Lance Nieland 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? Passion Love Awareness Contact info: Instagram: @kevinscharpf Facebook: @KevinScharpf Email: chefscharpf@gmail.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 Kevin Scharpf 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!

    901: Corey Mintz author of The Next Supper

    Play Episode Listen Later Jun 23, 2022 102:07

    Corey Mintz is a freelance food reporter (New York Times, Globe and Mail, Eater and others), focusing on the intersection between food with labor, politics, farming, ethics and culture. He has been a cook, a restaurant critic and is the author of How to Host a Dinner Party, which chronicled 192 dinner parties he hosted with fascinating people including politicians, refugees, criminals, artists, academics, acupuncturists, hi-rise window washers, competitive barbecuers and one monkey. Get The Next Supper: The End of Restaurants as We Knew Them, and What Comes After RIGHT HERE! Check out episode 845 with Corey Rosen 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: "Big change starts with little change." Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: Website: coreymintz.ca 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 Mintz 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!

    900: Matthew Swift Founder of Big Grove Brewery

    Play Episode Listen Later Jun 20, 2022 105:12

    With Excitement allow me to introduce to you today's guest, the Founder of Big Grover Brewery, Matt Swift. Matt Swift grew up in the restaurant business. His mom, Faye Swift, opened Sluggers in Coralville, IA when Matt was just a young boy. Matt would go on to work in that restaurant learning about a hospitality first mentality and High standards before opening his first restaurant, Black Stone, in 2007. With numerous partners, Matt has since gone on to open Red's Ale House (2009) Big Grove Brewery Solon (2013), 30 Hop (2014), Pullmans bar (2015), Mosely's Barbecue and Provisions (2016), Big Grove, Iowa City (2017), Saint Burch Tavern (2018), Tribute (2020), and the Iowa Athletic Clun (2021). 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: "Not preparing is preparing to fail." In this episode with Matthew Swift we will discuss: Dealing with a massive floods that ruins your restaurant Partnerships Candor Exiting partners Scaling Transitioning from restaurant to brewery Community involvement Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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? Good at saying yes and following through What is your biggest weakness? Details What's one question you ask or thing you look for during an interview? Energy What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Practice candor  What is one uncommon standard of service you teach your staff? Push atmosphere, respect the guest What's one book we must read to become a better person or restaurant owner? The Culture Code: The Secrets of Highly Successful Groups by Daniel Coyle Extreme Ownership: How U.S. Navy SEALs Lead and Win by Jocko Willink and Leif Babin Atomic Habits:An Easy & Proven Way to Build Good Habits & Break Bad Ones by James Clear 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? 7Shifts What is one thing you feel restaurateurs don't do well enough or often enough? Be present, be on the floor Name one service you've hired. 7Shifts 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? Not preparing is preparing to fail Take the time to know the people around you Practice candor Contact info: Email: matt@biggrovebrewery.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 Matthew Swift 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!

    899: Kelly Valentine on How to Get the Most Out of Pop-ups

    Play Episode Listen Later Jun 16, 2022 68:14

    With Excitement allow me to introduce to you today's guest, Kelly Valentine. Kelly Valentine is the Founder of Femmes in Food where she is a consultant + champion for #ladyowned Food & Beverage brands. She also has a decade of experience designing, curating + operationally executing pop-up dinners + events ranging from intimate gatherings to multi-day experiences. She's worked with street vendors to James Beard award-winning chefs and lives for the magic that's created when you bring strangers together to share a meal at a communal dining table. Check out episode 886 with Dina Samson as mentioned in today's episode. Check out episode 896 with Steph Sellers 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: "Be kind, for everyone you meet is fighting a battle you know nothing about." "I can do hard things." In this episode with Kelly Valentine we will discuss: What is a pop-up? What are the different varieties of pop-ups? When should someone try their first pop-up? What is branding? Taxes and legalities Menu design and sized best practices How to market a pop-up How do pop-ups benefit the host location and the pop-up operator mutually? Track everything What is Femmes In Food? Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: Instagram... Personal: @kellyjvalentine Business: @femmesinfood Website: femmesinfood.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 Kelly Valentine 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!

    898: Ben Smart Executive Chef/Partner at Big Grove Brewery

    Play Episode Listen Later Jun 13, 2022 117:50

    With excitement, allow me to introduce to you today's guest, Executive Chef and Partner at Big Grove Brewery, Ben Smart. An Iowa City native, Ben studied Geo Science at the University of Iowa. After graduating, it didn't take long for Ben to realize that he wasn't cut out for the office life, so he went back to study at Kirkwood Community College in Cedar Rapids to study Culinary Arts. After a few short stints cooking in Iowa City, IA and Kansas City, MO, Ben moved to Woodinville, WA in 2008 to work at The Herbfarm. He didn't know it then, but he would spend the next six years of his career at The Herbfarm. In 2012, Ben and his family were ready to make the move back to Iowa, and coincidently, he got a call from an old family friend for an opportunity to be the Executive Chef at a new restaurant opening in Solon, IA; Big Grove Brewery. Ben jumped at the opportunity. Today Ben is a Partner in Big Grove Brewery in Solon, IA, Big Grove Brewery in Iowa City, IA, Pullmans Bar and Diner in Iowa City, IA, and St. Burch's Tavern in Iowa City, IA. 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: "Show me your friends, I'll show you your future." In this episode with Ben Smart we will discuss: Culinary school Networking Fine dining Mise en place Farm to fork Leadership Soft skills Tapping your professional network Visioning Labor Business partnerships Educating staff CORE values Imposter syndrom Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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? Discipline What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? What is their connection to food? What's a current challenge? How are you dealing with it? All the moving parts Share one code of conduct or behavior you teach your team. Cut the tape What is one uncommon standard of service you teach your staff? Push our BOH team to "table touch" What's one book we must read to become a better person or restaurant owner? The Culture Code: The Secrets of Highly Successful Groups by Daniel Coyle GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast - KDS What is one thing you feel restaurateurs don't do well enough or often enough? Training their people - professional development Name one service you've hired. Bergan KDV - Business solutions 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? Surround yourself with people that challenge you Find something worth sacrificing for Life moves fast, so slow down and try to enjoy it Contact info: Instagram: @biggroveben Email: ben@biggrove.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Smart 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!

    897: Jack Piper on Scaling a CPG From Local Market to Amazon

    Play Episode Listen Later Jun 9, 2022 98:36

    With excitement allow me to introduce to you today's guest, Co-Founder of Jimmy Jack's Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers. Check out episode 870 with Chef Pierre Hilzim and Monica Davidson as mentioned in today's episode. Check out episode 894 with Jack Piper 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: "Win your morning, win your day." In this episode with Jack Piper we will discuss: Start by bottling sauces and selling them in your store, not online Can you at least pull off that much

    896: Steph Sellers Founder of Cookies & Dreams

    Play Episode Listen Later Jun 6, 2022 115:30

    With excitement allow me to introduce to you today's guest, Founder and Chief Cookie Officer of Cookies & Dreams, Stephanie Sellers. Iowa native, Stephanie Sellers, discovered her love of baking as a kid peering over the counter as Mimi (her long-time babysitter) taught her the basics while they baked up a storm. her "hobby" later turned into a full-time business-- baking wedding cakes birthday cakes, & more for the community & local restaurants. Stephanie and her husband went on to open a couple of restaurants where baked goods were always featured. Then, amidst the pandemic in early 2020, Cookies and Dreams was launched. Today Cookies & Dreams has sold close to ONE MILLION COOKIES and have scaled to 4 brick and mortar locations with two more opening in the summer of 2022 throughout Iowa. Check out episode 894 with Jack Piper 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: "There is no secret; keep going." In this episode with Steph Sellers we will discuss: Mentors Problem solving Customer service Closing a business Whole sale Construction and contractors Staffing Pop ups Farmers markets Mental health Motherhood and entrepreneurial leadership Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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? Epically curious What is your biggest weakness? Trying to do too much What's one question you ask or thing you look for during an interview? Good, positive vibe What's a current challenge? How are you dealing with it? Being a new mom Share one code of conduct or behavior you teach your team. Assume positive intent What is one uncommon standard of service you teach your staff? Say "guests" instead of "customers" What's one book we must read to become a better person or restaurant owner? The No Rules Rules Book by Reed Hastings and Erin 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? Text message marketing What is one thing you feel restaurateurs don't do well enough or often enough? Emotional intelligence Name one service you've hired. Break Bread IT Consulting 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 lose sight of what you are passionate about Don't try to do everything by yourself Be mindful of emotional intelligence Contact info: Website: idreamaboutcookies.com Instagram: @idreamaboutcookies 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 Steph Sellers 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!

    895: Roger Beaudoin Founder/President of Restaurant Rockstars

    Play Episode Listen Later Jun 2, 2022 88:54

    With excitement allow me to introduce today's guest, the Founder of RestaurantRockstars.com, Roger Beaudoin. Roger is a 27-year veteran Restaurateur and Founder/ President of Restaurant Rockstars. He is an expert at Staff Training, Operating Systems and Maximizing Restaurant fProfit. Roger is a 2 X Author, Personal Restaurant Coach, Creator of the Restaurant Rockstars Academy, Sales Stars Staff Training, and Co-Creator of the SRV Training APP. Roger is also host of the weekly Restaurant Rockstars Podcast. You can reach him at roger@restaurantrockstars.com Check out episode 371 with Jack O'Sullivan as mentioned in today's episode. Check out episode 413 with Roger Beaudoin as mentioned in today's episode! Check out episode 226 with Roger Beaudoin as mentioned in today's episode! Check out episode 213 with Roger Beaudoin & David Long as mentioned in today's episode! Check out episode 123 with Roger Beaudoin as mentioned in today's episode! Check out Restaurant Strong by Peter LeSar as recommended 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: "Success is about the journey, not the destination." In this episode with Roger Beaudoin we will discuss: Pre-meal meetings are essential Training all staff on all positions, both BOH and FOH Educate, entertain, and inform your guests Why did Roger create Sales Stars? Tracking marketing Internal marketing Constant reinvention Core values and culture You need to leverage technology for the best training and guest experience Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: RestaurantRockstars.com srvnow.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 Roger Beaudoin 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!

    894: Jack Piper Co-Founder of Jimmy Jack's Rib Shack

    Play Episode Listen Later May 30, 2022 121:20

    With excitement allow me to introduce to you today's guest, Co-Founder of Jimmy Jack's Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers. Check out episode 878 with Donald Moore 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: "Win your morning, win your day." In this episode with Jack Piper we will discuss: Ego and pride Cleanliness as a server FOH Constructive criticism Upselling Selling food products online Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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? Exceeding expectations What is your biggest weakness? Overthinking What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Time management Share one code of conduct or behavior you teach your team. You're entitled to nothing All decisions are made in the best interest for the guest What is one uncommon standard of service you teach your staff? Create a joint, not a scene What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast POS Name one service you've hired. Goldbelly 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? You're not entitled to anything, you must earn it Exceed expectations Win your morning Contact info: Instagram: @jimmyjacksribshack Email: jack@jimmyjacksribshack.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Jack Piper for joining me for another awesome episode. Until next time!

    893: Creative Destruction with David Dressler

    Play Episode Listen Later May 26, 2022 61:09

    With excitement, allow me to introduce to you today's guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens' distinctive heart-centered culture. After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs. He is married to Randi and they have two amazing kids. Check out Ten Year Plan: How the Founders of Tender Greens Sacled Their Heart-Centered Brand by David Dressler and Erik Oberholtzer as mentioned in today's episode! Check out episode 882 with David Dressler as mentioned in today's episode. Check out episode 887 with Erik Oberholtzer 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: "When you are lost, go back to where you came from." In this episode with David Dressler we will discuss: What is a purpose-driven organization? The importance of fiscal responsibility Conscious capitalism The Tender Greens purpose Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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: Quiet Advisory website: quietadvisory.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 Dressler 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!

    892: Kevin O'Donnell Owner of Giusto

    Play Episode Listen Later May 23, 2022 118:35

    Born and raised in North Kingstown, Kevin got his feet wet in hospitality early on. Starting as a cabana boy at Bonnet Shores Beach Club at just 15, he then worked at a variety of mom and pop spots throughout high school, gaining experience from dishwasher to pizza cook. It wasn't until he graduated, however, that he truly stepped into the restaurant industry. Under the mentorship of Chef Walter Slater at Junction Pizzeria in Wickford, Kevin truly fell in love with cooking and the undeniable adrenaline of the kitchen. While there, Kevin was inspired to enroll in Johnson & Wales' Continuing Education program which afforded him the chance to intern in Italy – an exciting opportunity to connect with his heritage and explore its cuisine. After four months, he returned home where he met his next mentor – and now-collaborator/Giusto General Manager – Aaron Edwards, and joined him at his new restaurant, Trattoria del Corso, as Chef de Cuisine. Here, Kevin's love for Italian food blossomed, but after a year was pulled back to Italy. For two and a half years, Kevin fully immersed himself in Italian culture and cuisine under Chef Lorenzo Polegri at Ristorante Zeppelin in Orvieto. It's here that he first experienced the creativity of freestyle, non-traditional Italian cooking, and Kevin credits this time and Polegri's tutelage with inspiring him to think outside the box while inside the kitchen. Back in the States, Kevin cooked at the famed Castle Hill Inn in Newport and then the Michelin-starred Del Posto in New York City. Opportunity again came knocking, and he headed back across the pond, this time to Paris. As Executive Chef, Kevin opened L'Office, a tiny bistro that garnered rave reviews and recognition both locally and internationally for its melding of French and Italian cuisine. In 2012, Kevin joined forces with the owners of The Salty Pig in Boston and developed its pasta program. Three years later, the team collaborated on a brand new restaurant concept, and in June 2016 opened SRV with co-chef Michael Lombardi. The Venetian-style Bacaro and wine bar was an immediate success, earning a 4-star review from Boston magazine, James Beard Award nomination, and continued critical acclaim since. Now, Kevin returns home with his high school sweetheart, Sarah, and young son to open his first independent restaurant concept in Newport. Giusto is a labor of love where familiar flavors come together in creative ways for a fun dining experience. Check out episode 269 with Kevin O'Donnell as mentioned in today's episode. Check out episode 861 with David Helbraun 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: "Keep moving and looking ahead. Don't be afraid to evolve." In this episode with Kevin O'Donnell we will discuss: Educating staff Milling your own flour Partnerships Communication Lease negotiation Opening a restaurant within a hotel Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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: Instagram: @giustonewport Website: giustonewport.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 Kevin O'Donnell for joining me for another awesome episode. Until next time!

    891: David Rodolitz Founder & CEO of Flyfish Club

    Play Episode Listen Later May 19, 2022 70:39

    With excitement allow me to introduce to you today's guest, the Founder, and CEO of Flyfish Club, David Rodolitz. David's entrepreneurial drive in the hospitality industry started at an early age. In 2003, he founded Impulse Productions, a premier Event-Planning company that works with some of the largest Fortune 100 & 500 companies around the world. David is a founding partner of the Empellon Restaurant Group, which he operated and built alongside Chef Alex Stupak from 2011 -2019. During this time, he opened multiple concepts, including a 3-star NYTimes, 7,500 sq ft flagship in midtown, NYC. During the pandemic, David started kicking ideas around with friends Gary Vaynerchuk, Josh Capon, and Conor Hanlon to start Flyfish Club (FFC), the world's first member's only private dining club where membership is purchased on the blockchain as a Non-Fungible-Token (NFT) and owned by the token-holder to gain access to our restaurant and various culinary, cultural and social experiences. 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: "I never dreamed of success; I worked for it. In this episode with David Rodolitz we will discuss: Membership models New business models Modernizing and monetizing restaurant models NFT's Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: flyfishclub.com Instagram: Flyfish: @flyfish David: @rodolitz 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 Rodolitz 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!

    890: Michael McHenry Founder of McHenry Group

    Play Episode Listen Later May 16, 2022 103:20

    With excitement allow me to introduce to you today's guest, the Founder of the McHenry Group, Michael McHenry. From selling his first self-built business at the age of 19, Michael has made one thing clear – “a good business only scales or sells.” Over the past decade, this 39-year-old industry disruptor has built a world-class team and honed skills in all aspects of experiential brand and concept creation, culture building and high-performance operations from start-up to multi-million-dollar enterprises. Michael's dedication to “Championing others to their Fullest Potential” is evident having created more than 2500 jobs, 7 viable brands and opening more than 65 restaurants, Michael has a gift for influencing others and creating one of a kind brands. National award-winning concepts under TMG'S crest have changed the course of the restaurant industry. 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: "Championing others to their fullest potential." "I understand what it takes to win, and it's hard." "70% right, 110% sure." In this episode with Michael McHenry we will discuss: Starting as an entrepreneur at 10 years old Branding Metrics Anthropology Being a leader Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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? Never give up What is your biggest weakness? I care too much What's one question you ask or thing you look for during an interview? Can you go all in? What's a current challenge? How are you dealing with it? Removing the romantics of the business Share one code of conduct or behavior you teach your team. Never lie, never steal What is one uncommon standard of service you teach your staff? Be the best part of someone else's day What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Winning by Tim S. Grover GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Take care of their people What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast POS Name one service you've hired. Brand builder 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? The greatest investment is one you make in others Make sure your heart is bigger than your balls Leave the world better than you found it Contact info: Instagram: @michaelmchenry McHenry Group website: themchenrygroup.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 Michael McHenry 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!

    889: Jake Brewer Chief Strategy Officer at Miso Robotics

    Play Episode Listen Later May 12, 2022 91:57

    Jake Brewer is the Chief Strategy Officer of Miso Robotics where he oversees products, innovation, and marketing. He brings leadership, operations and product development experience from the restaurant and food service industry. Prior to Miso, Jake was VP of Restaurant Excellence at CKE Restaurants, the parent company for Carl's Jr. and Hardee's restaurants, where he led multiple functions including restaurant innovation, engineering, ops commercialization/analytics, and field training. Prior to CKE, Jake led teams at Kroger and Yum! Brands in corporate and field operation roles. He has a degree from Purdue University in Industrial Engineering. 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: "Be replaceable as quickly as possible." Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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: Miso Robotics website: https://misorobotics.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 Jake Brewer 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!

    888: Hans Lüttman Managing Partner at Rossoblu and Superfine Pizza

    Play Episode Listen Later May 9, 2022 107:48

    With excitement allow me to introduce to your today's guest, Director of Hospitality and Managing Partner at Rossoblu, Hans Lüttmann. Hans has over 20 years of experience working in fine-dining restaurants with the majority of his career taking place in Los Angeles. His breadth of experience includes a year with Providence, Los Angeles, CA, as captain. Three years with Hatfields Restaurant in West Hollywood, CA, as Server/Sommelier and eventually as Director of Hospitality for an additional four years before joining the Rossoblu team. Hans is proof that if you treat it like you own it, eventually you will. check out Traction by Gino Wickman 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: "Let's take of the restaurant, take care of one another, then let's take care of the guest." In this episode with Hans Lüttman we will discuss: What is the definition of a server? Lessons taken from working at LucasFilm Arrogance Partnerships Coaching Sobriety Leadership Core values Mental health in the industry Meditation Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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? Perseverance What is your biggest weakness? Too much detail What's one question you ask or thing you look for during an interview? What do people misinterpret about you? What's a current challenge? How are you dealing with it? Time Share one code of conduct or behavior you teach your team. Passionate What is one uncommon standard of service you teach your staff? Guests need to be guided What's one book we must read to become a better person or restaurant owner? Traction by Gino Wickman GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Hear and respect their employees What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast POS Name one service you've hired. Facility maintenance 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? Live in the moment Love hard Trust God Contact info: Rossoblu 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, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Hans Lüttman 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!

    887: Biodiversity, Regenerative Farming, and Food Transparency with Erik Oberholtzer

    Play Episode Listen Later May 5, 2022 90:29

    Erik Oberholtzer is a graduate of Johnson and Wales University and has worked in some of the best restaurants around the world. Today, he is a social entrepreneur and Co-founder of Tender Greens. Founded in 2006, Tender Greens is a fine casual restaurant that serves healthy, high-quality food at an affordable price, or in other words, slow food, done fast. In this episode, Erik teaches us about: achieving mindfulness through meditation; why it is important you know your why and to be able to communicate it to others; The power of combining partnerships with “knowing your lane”. In 2020 Erik and his partner walked away from Tender Greens to focus on their individual passions. For Erik, that was improving the broken food system. Today Erik creates awareness about biodiversity, regenerative farming and food transparency. Check out episode 277 with Erik Oberholtzer as mentioned in today's episode! Check out episode 882 with David Dressler as mentioned in today's episode! Check out episode 711 with Denyelle Bruno as mentioned in today's episode! Get The Ten Year Plan by Erik Oberholtzer and David Dressler  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: "Progress over perfection." In this episode with Erik Oberholtzer we will discuss: Biodiversity Regenerative farming Food transparency Convenience culture Conscious capitalism How can all of this make you more profitable? Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: erik@cohere.nyc Instagram: @erikoberholtzer 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 Erik Oberholtzer 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!

    886: Dina Samson Co-Founder and Owner of Rossoblu and Superfine Pizza

    Play Episode Listen Later May 2, 2022 85:01

    Check out regardingherfood.com as recommended by Dina 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: "Take the meeting." In this episode with Pedro Shanahan we will discuss: Learning how to manage people Reaching out to people you know Raising money Dealing with insurance when you have a fire in your restaurant Getting a public adjuster Scaling Empathy vs. compassion Implementing extended training hours for staff to learn while at work Alternative business models for restaurants Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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? Open and flexible What is your biggest weakness? Time management What's one question you ask or thing you look for during an interview? Compassion What's a current challenge? How are you dealing with it? Choosing the right opportunity Share one code of conduct or behavior you teach your team. Compassion What is one uncommon standard of service you teach your staff? Learn one thing new about someone every day What's one book we must read to become a better person or restaurant owner? Kris Plachy's Female Entrepreneurs Podcast GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Check in with their team What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social Media - Peridot Consulting Name one service you've hired. Basecamp - Project Managing Database 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? Build a community around you Take care of yourself Compassion Contact info: Rossoblu website Superfine Pizza 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, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Dina Samson 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!

    885: Pedro Shanahan - How to Get the Most Out of Front Line Staff Positions

    Play Episode Listen Later Apr 28, 2022 79:53

    With excitement allow me to introduce to you today's guest, Spirit Guide, Growth Support Manager and career Barback at Pouring with Heart, Peter (a.k.a. Pedro) Shanahan. Pedro Shanahan had about 10 years of experience working in bars before joining the team at all Seven Grand Whiskey Bar in Downtown Los Angeles, a Pouring With Heart bar concept. Pedro joined the team as a barback, and even though he excelled and was offered a bartender position he chose to remain in his supportive role. However, he would take his support far beyond the expectation of a typical barback. Pedro took it upon himself to learn all he could about whisky, and he would take this knowledge and share it with his coworkers and patrons, earning him the title of "Spirit Guide". His passion for learning and sharing knowledge about spirits led to Seven Grand's "Whiskey Society" A community for whiskey enthusiasts in LA. This effort led to the formation of the Spirit Society Podcast. On top of this, Pedro spearheaded the Pouring with Heart's Wellness Program, where he encourages other team members to meet around their shared wellness interests. Today, Pedro's focus is on being the Growth Support Manager for Pouring With Heart, where he helps team members achieve their life and career goals through the framing of the Pouring With Heart organization. https://www.youtube.com/watch?v=LpFlGKgWWQM 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: "Persistence and energy overcomes all." In this episode with Pedro Shanahan we will discuss: Combating hate with love Failing forward Your culture and defining it The importance of tracking "giveaways" or "promotions" What is "heads up bartending"? Reading body language/alternative forms of communication Scaling culture Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable 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: pedro@pouringwithheart.com Instagram: @pouringwithheart 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 Pedro Shanahan 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!

    884: Massimo Noja De Marco Co-Founder of Kitchen United and CEO of Piestro

    Play Episode Listen Later Apr 25, 2022 115:48

    With excitement, allow me to introduce you to today's guest, Co-founder of Kitchen United, CEO of Piestro, Board of Directors member at Miso Robotics, Strategic Board Member of Ghost Kitchen Brands, Equity Partner at KRP and nurish, Massimo Noja De Marco. Because of his constant pursuit for Innovation in the Food Industry, Massimo made the Top Ten in the 2020 NRN Power List of Restaurant Leaders changing the industry at # 7. This year's list focused on technology and innovation, and featured individuals bringing game changing solutions and unrivaled creativity to the biggest issues facing restaurants today. As CEO and Co-Founder of Piestro, a Fully Automated Pizzeria, Massimo is now raising funds for this new revolutionary Company that will deliver a delicious Artisanal Pizza in 3 minutes or less. After launching Kitchen United in 2017, Massimo drove all aspects of design innovations of KU Kitchen Centers. As KU “Idea Man” Massimo's goal became to design and deliver a perfect workspace for Virtual restaurants. With a keen eye for Innovation and Technology, Massimo sits on the Board of Miso Robotics, has a stake in Bowlton Robotics where he runs Development and advises for OrderMark, Babylon Micro Farms, and Nurish. Automation, Robotics, AI, and Facial Recognition are some of Massimo's priorities. Prior to launching Kitchen United, Massimo owned and operated PH+E, a boutique consulting firm focusing on opening restaurants, hotels and bars across the US, Mexico and Europe. He served as Vice President of Operations for SBE Entertainment, controlling all operational aspects for the Restaurants and Nightlife division. Previously he covered the same role at Wolfgang Puck Catering and Events, overseeing operations for all venues in S. California, including major events and awards shows, such as the Academy Awards. Formerly, Massimo owned and operated restaurants in NYC and Los Angeles and ran the Food and Beverage Department for The Ritz Carlton Marina Del Rey and Hillcrest Country Club in Beverly Hills. Massimo was raised in a seven-generation family in Hospitality in the Lake District outside of Milan, Italy. For three years he ran the family business composed of boutique hotels and restaurants in Italy. 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: "Here's to all the mad ones." In this episode with Massimo Noja De Marco we will discuss: What is Italian hospitality? FOH best practices and true hospitality Correcting systems and profitability Creating the most efficient dine-in/take-out kitchen Creating the first "ghost kitchen" in the US How to attract investors The economics of implementing robotics in your kitchen The future of robotics in the commercial kitchen Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: Connect with Massimo on Linked-In 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 Massimo Noja De Marco 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!

    883: A History of Taverns and Bars and Their Role In Shaping The Future

    Play Episode Listen Later Apr 21, 2022 85:34

    With excitement, allow me to introduce to you today's guest, author, journalists, and historian, Christine Sismondo. Christine Sismondo is the author of America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops I discovered Christine's book while reading Pouring With Heart by Cedd Moses In this book, Christine points out the significant role the hospitality industry played in forming society as we know it today. I believe our industry still holds this transformative power and that's what I hope to explore in this conversation. 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: "No matter what your problem is, no matter how hard you think it will be to solve it, just go to a bar and someone will help you solve it." In this episode with Christine Sismondo we will discuss: The history of taverns/bars Taverns/bars as an early place for Americans to gather Political influence in bars Social influence in the hospitality/bar industry History and reasons for Prohibition Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Fluctuating food prices. Staffing challenges- Now more than ever you need to control costs to remain profitable. MarginEdge is a restaurant management software that lets you see your food and labor costs in real time. By automating your invoice processing and totally digitizing your back office, MarginEdge saves your team hours on paperwork and gives you instant insights to manage your prime costs. Try MarginEdge free for 30 days. No contract. No setup fee. Learn more at marginedge.com/unstoppable   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: America Walks Into A Bar: A Spirited History of Taverns, Speakeasies and Grog Shops Go to Christine's website: christinesismondo.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 Christine Sismondo 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!

    882: David Dressler Co-Founder of Tender Greens

    Play Episode Listen Later Apr 18, 2022 152:22

    With excitement allow me to introduce to you todays guest, David Dressler. David began his hospitality career at age 6, working in a family-run hotel in the Adirondacks. After graduating from the Ecole Hôtelière, David built a career in luxury hospitality with Four Seasons hotels. Combining his professional experience with his personal style, he shaped and scaled Tender Greens' distinctive heart-centered culture. After leading as Tender Greens President and Chief People Officer, David founded Quiet Advisory where he holistically coaches and advises purpose-driven entrepreneurs, executives, and their teams. He is married to Randi and they have two amazing kids. Get David's book, The Ten Year Plan right here. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: Happier at work is happier at home and happier at home is happier at work. In this episode with David Dressler we will discuss: Hospitality abroad vs. in America Systematization and documentation Leadership Partnerships and why they fail or succeed Scaling Recovering from a failing restaurant Lessons learned from a partnership with Danny Meyer Transferring to coaching Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today. 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? Stay in your heart What is your biggest weakness? Judgement What's one question you ask or thing you look for during an interview? Tell me a story about you doing something great What's a current challenge? How are you dealing with it? Balance Share one code of conduct or behavior you teach your team. The golden rule What is one uncommon standard of service you teach your staff? See when you look, hear when you listen What's one book we must read to become a better person or restaurant owner? The Ten Year Plan GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Take care of themselves What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Positive Intelligence Name one service you've hired. PR/branding - Christina Wong 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? Hug everybody that you love as much as possible Talk through things because communication can resolve anything Have fun because life is short Contact info: Quiet Advisory website: quietadvisory.com Socials: @davidtdressler Learn more about the book: tenyearplan.co Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to David Dressler 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!

    881: Cedd Moses - What it means to "Pour With Heart"

    Play Episode Listen Later Apr 14, 2022 81:20

    With Excitement, allow me to introduce to you today's guest, Chief vision Officer at Pouring With Heart, Cedd Moses. Prior to starting Pouring With Heart, Moses was busy creating financial algorithms that made rich people richer. In addition, he opened Liquid Kitty which he sold to purchase the Golden Gopher, the first of Pouring With Heart's bars. Today, Pouring With Heart is a hospitality company that operates twenty-five bars, historic restaurants, and beer halls across Los Angeles, San Diego, Austin, and Denver. Moses and his team of pioneers garnered national recognition for their part in revitalizing downtown LA circa 2002. Today, you can find their bars growing across the country, with Moses also spearheading the For Each Other Fund, a charity that supports Pouring With Heart Bar Staff in Need. Check out episode 877 with Cedd Moses as mentioned in today's episode! Get Pouring With Heart: The Essential Magic Behind the Bartenders We Love by Cedd Moses 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: "The mission is to build 2030 careers by 2030." In this lecture with Cedd Moses we will discuss: What does it mean to "pour with heart" The importance of vulnerability Scripted service loses heart Promote based on values, not seniority What is the significance of a bar back OR a bartender What is the cultural and historical meaning of bars in the USA Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today. 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: Get Pouring With Heart by Cedd Moses right here Website: pouringwithheart.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 Cedd Moses for joining me for another awesome episode. Until next time!

    880: Brittany Valles Co-Owner Guerrilla Tacos, Owner Tiago & GoGo's Tacos

    Play Episode Listen Later Apr 11, 2022 103:31

    With Excitement allow me to introduce to you today's guest, the Owner of Guerrilla Tacos, Tiago Coffee Bar & Kitchen, Gogo's Tacos, and Guerrilla Cafecito. Valles got her start at Coffee Roasters where she met Bill Chait and was recruited to work at Petty Cash Taqueria. During this time, Valles was studying law and started a bookkeeping business, where she'd help fellow business people. It was also during this time that she met Chef Wes Avila, who she partnered with to open Guerrilla Taco's brick and mortar location. 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: "Fake it til you make it." In this episode with Brittney Valles we will discuss: The importance of self-teaching through technology Self-awareness Non-monetary benefits to experiences Kitchen layout Employee-manager relations Punishment vs accountability Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation. Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today. 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? Just go for it What is your biggest weakness? Cocky/ego What's one question you ask or thing you look for during an interview? Flexibility What's a current challenge? How are you dealing with it? growing up while owning a restaurant Share one code of conduct or behavior you teach your team. Having grace What is one uncommon standard of service you teach your staff? teach staff to be individuals What's one book we must read to become a better person or restaurant owner? The New One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Advocate/proactive What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack Name one service you've hired. Accounting - Stanley Price CPA If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have grace Exercise Just because you get a lot of it for cheap, doesn't mean it's good Contact info: Emails: brittney@guerillatacos.com Instagram: @brittneyvalles 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 Brittney Valles 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!

    879: Troy Hooper - 6 Areas of Your Restaurant You Must Understand Deeply

    Play Episode Listen Later Apr 7, 2022 113:43

    With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 760 with Nick Sarillo about creating paths for tangible growth in your restaurant, as mentioned in today's episode. Listen to episode 437 with David Scott Peters on menu engineering as mentioned in today's episode! Listen to episode 840: Trademarks 101 with David Lizerbram as mentioned in today's episode! Listen to episode 675 or episode 765 with Shawn Walchef as mentioned in today's episode! Listen to episode 769 with Kyle Inserra on Real Estate, Scaling, Partners, and Equity as mentioned in today's episode! Listen to episode 771 with Kyle Inserra about Profit First and Partnership Agreements as mentioned in today's episode! Tools recommended in today's lecture include: Meez Yelli Wisetail RestaurantOwner.com Phenium 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: "First seek to understand, then seek to be understood." In this lecture with Troy Hooper we will discuss: These are the 6 areas we will cover today: Onboarding Systematization Financials Supple chain Marketing First build/next location Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.   Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today.   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: krpusa.com Email: troy@krpusa.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 Troy Hooper 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!

    878: Donald Moore Partner DOM Food Group

    Play Episode Listen Later Apr 4, 2022 124:14

    With excitement allow me to introduce to you today's guest Former Chief Culinary Officer and EVP Kitchen Operations at the Cheesecake Factory and Current Partner at DOM Food Group, Donald Moore. Donald found a passion for cooking and the kitchen early on in his life because of the parallels he found between teamwork in the kitchen and on the soccer field. After college, he worked in kitchens all around the country before joining the Cheese Cafe Factory in 2001 as a kitchen manager. He quickly rose through the ranks and by 2010 he was the Chief Culinary Officer for the entire organization. In 2020 Donald left the Cheesecake factory to form DOM Food Group. a Los Angeles-based venture studio that incubates, invests in, operates, and consults the leading scalable food businesses of the future. Check out The Checklist Manifesto: How To Get Things Right by Atul Gawande as highly recommended in today's episode by both Eric and Donald. Donald says this is the best book for multi-unit leadership: Multi-Unit Leadership: The 7 Stages of Building Profitable Stores Across Multiple Markets by Jim Sullivan 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: What you do in the dark puts you in the light." In this episode with Donald Moore we will discuss: Early key mentors Go out, travel, get new experiences High standards What Donald Moore learned at Cheesecake Factory Working as a kitchen manager Importance of checklists Multi-unit leadership You have to demonstrate your values Specific recognition to staff is key Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.   Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today.   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? Constantly hunting or talent What is your biggest weakness? Can't shut it off, mind is always racing What's one question you ask or thing you look for during an interview? Write the job description of what they want to do 100% of the time What's a current challenge? How are you dealing with it? Be hard on standards and easy on people Share one code of conduct or behavior you teach your team. Prioritization What is one uncommon standard of service you teach your staff? Let people swing at you? Hear people out What's one book we must read to become a better person or restaurant owner? The Four Disciplines of Execution (multiple authors) Hungry by Jeff Gordinier Shoe Dog by Phil Knight GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Collaborate What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Hyphen for kitchen robotics Curb Mobility for efficient curbside pickups and delivery routing Acelerate helping mom and pop restaurants be more profitable Name one service you've hired. Have conversations with the people who are providing your business with services 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? Hard on standards, soft on people Gratitude Tune in before you turn on Contact info: Email: donald@domfoodgroup.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 Donald Moore 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!

    877: Cedd Moses Chief Vision Officer Pouring With Heart

    Play Episode Listen Later Mar 31, 2022 131:02

    With Excitement, allow me to introduce to you today's guest, Chief vision Officer at Pouring With Heart, Cedd Moses. Prior to starting Pouring With Heart, Moses was busy creating financial algorithms that made rich people richer. In addition, he opened Liquid Kitty which he sold to purchase the Golden Gopher, the first of Pouring With Heart's bars. Today, Pouring With Heart is a hospitality company that operates twenty-five bars, historic restaurants, and beer halls across Los Angeles, San Diego, Austin, and Denver. Moses and his team of pioneers garnered national recognition for their part in revitalizing downtown LA circa 2002. Today, you can find their bars growing across the country, with Moses also spearheading the For Each Other Fund, a charity that supports Pouring With heart bar Staff in Need.  Grab Pouring With Heart: The Essential Magic Behind The Bartenders We Love by Cedd Moses and Erik Cardona! 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: "Take the high road." In this episode with Cedd Moses we will discuss: How to raise money Building trust Creating win-win-win situations What is a "bartender's bar"? Flipping a horrifyingly disgusting bar Building a restaurant or bar is the same as building up a community Opening ten bars in ten years Core values 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? Pouring with heart What is your biggest weakness? Using my brain too much over my heart What's one question you ask or thing you look for during an interview? Alignment of values ands character What's a current challenge? How are you dealing with it? Meeting our growth goals Share one code of conduct or behavior you teach your team. The beauty of being your self What is one uncommon standard of service you teach your staff? The heart is more important than the brain What's one book we must read to become a better person or restaurant owner? Pouring With Heart: The Essential Magic Behind The Bartenders We Love by Cedd Moses and Erik Cardona Atlas of the Heart by Brene Brown GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Focus on investors instead of staff What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? SmartTab POS Barmetrics Name one service you've hired. Construction 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 of service to others Take the high road Fail forward Contact info: website: pouringwithheart.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 Cedd Moses 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!

    876: Troy Hooper Founder and CEO of Kiwi Restaurant Partners and nurish

    Play Episode Listen Later Mar 28, 2022 146:49

    With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 613 withHorst Schulze on the 24 Standards of Service as mentioned in today's episode! Check out episode 700 with Mario Del Pero 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: "First seek to understand, then seek to be understood." In this episode with Troy Hooper we will discuss: What is an LTO in corporate dining? Troy's time in corporate dining early in his career Farm-to-fork The trails of serving food at a ski resort People and culture first Utilizing data efficiently Invest in each member of your team individually Kitchen robotics The metaverse 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? Empathy What is your biggest weakness? Loud voice What's one question you ask or thing you look for during an interview? Someone who asks questions about out brand and culture What's a current challenge? How are you dealing with it? Capital Share one code of conduct or behavior you teach your team. Self-awareness What is one uncommon standard of service you teach your staff? Connect on a human level and make a connection What's one book we must read to become a better person or restaurant owner? The 7 Habits of Highly Effective People by Stephen R. Covey Twelve And A Half by Gary Vee GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Don't take their heads out of the sand and look up What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Smart phone Name one service you've hired. Geofencing by MNI 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 curious Be kind Be aware Contact info: Website: krpusa.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 Troy Hooper 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!