Podcasts about dog haus

Are you ready to become the “mayor of the mile” in your local market? In this episode of the Local Marketing Lab, Sam Stanovich, Senior VP of Development and Alliances at Big Chicken, shares his recipe for dominating your local market. With over 25 years of hospitality experience, Sam dishes out practical strategies to transform your business into a community cornerstone.Here are some topics discussed in the episode around being the mayor of the mile:Effective community engagementHow to collaborate with local businesses for mutual benefitLeveraging chamber of commerce membershipsThe value of supporting local causes and charitiesCreate impactful content without a big budgetResourcesConnect with Sam Stanovich on LinkedIn.Find a Big Chicken location near you.Learn more about the ServSafe Alchohol program.Watch Tim Sweetman's episode on the Local Marketing Lab.Check out RIP Medical Debt.Other shout-outsCJ from Dog Haus for fun competition of hot dogs vs chicken.Firehouse Subs for their great involvement in the community.Jeff Mauro, the Sandwich King, for advice on persistence when it comes to video content.Zack Oates from Ovation for sponsoring the dog vs chicken showdown.Shawn Walchef for encouraging video content on social.

Dog Haus' gourmet all beef skinless hot dogs, hand crafted sausages and premium burgers made with 100% all-natural humanely raised hormone and antibiotic free beef, all served on grilled Hawaiian rolls, coupled with premium shakes and soft-serve ice cream, plus a beer program that spotlights local brews, have garnered critical acclaim and national attention. Now they have their limited time offer item the Naughty Dog! Take a listen!

How can you optimize large amounts of data from multiple sources? In today's digital world, there is no shortage of data. With endless supplies of information, regardless of niche or vertical, the potential to leverage data to ultimately serve customers better is tremendously favorable for marketers everywhere. Transforming that data smorgasbord into top-tier marketing strategies sets the table for unbeatable brand triumph as shown by Justin Bartek, Vice President of Marketing at Dog Haus.Join us as we discuss: Optimizing large amounts of data to better serve customersSocial media in marketing: where it worksConnecting marketing and operations for a seamless service experience

This week on Anime Pulse we got fake sausages, a duke with blue balls, and a convicted rapist gets the middle finger. Up first Joseph talks about his experience with Dog Haus and a lovely eight plus mile walk, and Andrew might actually have some IRL news for us this week as he promised last time. Then in the industry news Tokyo's High Court says it's ok to call a rapist negative terms, more inaccurate English Dubs, and the good and bad of One-Punch Man season three. And lastly in the reviews Joseph wants to pork his hot blond maid but is cursed with the touch of death, and Andrew attempts to apologize to his girlfriend in the rain but Truck-kun has other ideas.

This week on Anime Pulse we got fake sausages, a duke with blue balls, and a convicted rapist gets the middle finger. Up first Joseph talks about his experience with Dog Haus and a lovely eight plus mile walk, and Andrew might actually have some IRL news for us this week as he promised last time. Then in the industry news Tokyo's High Court says it's ok to call a rapist negative terms, more inaccurate English Dubs, and the good and bad of One-Punch Man season three. And lastly in the reviews Joseph wants to pork his hot blond maid but is cursed with the touch of death, and Andrew attempts to apologize to his girlfriend in the rain but Truck-kun has other ideas.

In a recent episode of "Rock My Restaurant," a thought-provoking podcast hosted by Paul Barron and Tammy Billings, the spotlight was turned towards the innovative intersection of brand and technology within the restaurant industry. The episode featured insightful discussions with executives from Dog Haus, a fast casual pioneer based in Los Angeles, known for its creative approach to Dogs and Burgers and rapid multi-brand growth. Key takeaways from their conversation, focusing on the role of technology in brand expansion, the evolution of loyalty systems, and the technological advancements poised to revolutionize restaurant sales in the future.Multi-brand Growth and Technological SynergyThe executives from Dog Haus discussed a compelling vision for leveraging technology to fuel the growth of multiple brands under one umbrella. The conversation revealed how Dog Haus is not just a restaurant; it's a testament to the power of brand scalability and technological integration.Subscribe nowKey Insights:Strategic Use of Technology: Dog Haus utilizes cutting-edge technology to streamline operations, enhance customer experiences, and manage multiple brands efficiently.Brand Expansion: Technology enables Dog Haus to rapidly expand its brand portfolio, making it easier to test new concepts and scale successful ones.Loyalty Systems of the FutureMuch of the discussion was dedicated to the future of loyalty systems. In an era where customer engagement is paramount, Dog Haus executives shared their vision for innovative loyalty programs beyond traditional point-based systems.Future Trends:Personalization: Advanced data analytics will allow for highly personalized loyalty programs, offering rewards and experiences tailored to individual preferences.Integration with Lifestyle: Loyalty programs will become more integrated with customers' daily lives, offering benefits beyond the restaurant's doors.Technological Advancements Driving Restaurant SalesThe conversation also ventured into speculative territory, discussing the technological advancements expected to drive future restaurant sales. The Dog Haus executives underscore the transformative potential of technology in the restaurant industry. As brands like Dog Haus continue to innovate and adapt, the future of dining looks delicious and digitally dynamic.

Welcome to our milestone 250th episode of the Give an Ovation podcast, where we have assembled an all-star panel of industry experts:

In the 31st episode of the Food On Demand Podcast, hosts Tom and Bernadette interview Michael Boyan, director of digital operations at Shake Shack. They also cover Instacart's big IPO and Kitchen United CEO Michael Montagano departing for Dog Haus. 

In this episode of Take-Away with Sam Oches, Sam talks with three more leaders from the recent Prosper Forum in Amelia Island, Fla.: Andre Vener, cofounder of Dog Haus; Geoff Alexander, president and CEO of Wow Bao; and Josh Halpern, CEO of Big Chicken. They represent three fast-casual concepts that are quickly growing with innovation and talent development at the core of everything they do, and they joined the podcast to offer a look at how exciting young brands can scale while protecting the authenticity of the ideas that made them exciting in the first place. In this conversation, you'll find out why:Tech innovation requires smart tech minds in your leadership positions Carryout innovation is key to alleviating fee fatigue You can't grow without innovation Innovation isn't without bumps in the road; how you navigate those bumps ultimately decides your fateCulture is hard to develop once you're at scale, so start early Your workforce is probably Gen Z, so train them as suchIf you authentically try to meet your teams where they are, they'll give you the benefit of the doubt Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

First up, we'll be exploring the incredible journey of Big Chicken, a fast casual giant that's redefining the way we think about chicken. Stay tuned as we sit down with their visionary CEO, Josh Halpern, to uncover the secret recipe behind their remarkable growth and exciting future plans.Also, in the episode, we'll take you on a savory journey with Dog Haus, the pioneers of gourmet hot dogs and sausages. Join us as we chat with their innovative team about how they've met and exceeded the ever-evolving demands of the next-gen food consumers.The meteoric growth of the Big Chicken brand has been nothing short of extraordinary in the ever-evolving landscape of fast-food chains. Recently, their journey reached a significant milestone with the appointment of Josh Halpern as CEO. This strategic move has injected fresh leadership and vision into the company, propelling it to new heights. Under Halpern's guidance, Big Chicken has embarked on a mission to satisfy taste buds and cater to the next generation of consumers' ever-changing food demands.In a parallel culinary universe, the Dog Haus brand has been making its own waves. Their innovative approach to gourmet hot dogs and sausages has struck a chord with the discerning palates of modern consumers. Dog Haus has brilliantly tapped into the rising demand for elevated, customizable, and socially conscious food options. By understanding the evolving preferences of the next-gen consumer, they've expanded their menu to include plant-based alternatives and unique flavor combinations that resonate with a health-conscious and environmentally-aware audience. As the food industry continues to evolve, Big Chicken and Dog Haus are inspiring examples of how adaptability, innovation, and a commitment to delivering on next-gen food expectations can fuel remarkable growth and success.

Krystal is planning a strategic refranchising program. Dog Haus has a new CEO. And DoorDash is developing an AI voicebot that can take phone orders.

Dog Haus' gourmet all beef skinless hot dogs, hand crafted sausages and premium burgers made with 100% all-natural humanely raised hormone and antibiotic free beef, all served on grilled Hawaiian rolls, coupled with premium shakes and soft-serve ice cream, plus a beer program that spotlights local brews, have garnered critical acclaim and national attention. Open for lunch and dinner daily, guests can choose from signature, one-of-kind Haus creations or customize their own from a selection of more than 30+ quality toppings. Take a listen.

The first Dog Haus opened in Pasadena, California in 2010. Since then, Dog Haus has expanded to include 91 locations throughout southern California. Dog Haus has garnered critical acclaim and national attention for its signature all beef Haus Dogs and handcrafted proprietary Haus Sausages, as well as its 100% genetically tested, humanely raised, hormone- and antibiotic-free Black Angus beef. Many start-up restaurants rely on a celebrity name to drive consumer interest, which calls into question the quality of the food and expertise of the celebrity when it comes to the offering. Consistency of quality is important. Some restaurant brands don't have standards – or don't clearly define the standards – which means different dining experiences between each location or even at the same location. QUOTES “Our advantage is the quality of the food. It's the product itself.” (Justin) “We are created by people who are very much into food. That's been our goal since day one.” (Justin) “Zeroing in on the quality of the product. That's not a different story. So many brands think their product is ‘the best.' What (Dog Haus provides) is reasons to believe why that's true.” (Joseph) “How do you get someone to pay $8 for a hot dog when Costco sells it for $1.50. That's a unique challenge for us. We do that with high quality ingredients. It's not just a hot dog and you know that when you see it.” (Justin) “Quality matters, especially on delivery.” (Justin) “(Some restaurants) make it as cheap as possible and maximize profitability, get the money and go. I think now more than ever, the delivery game has changed that. After I've paid for delivery fees and that (meal) comes back tasting like garbage, that's horrible.” (Joseph) TRANSCRIPT 00:00.00 vigorbranding Everyone and today I'm joined by Justin Bartek you probably remember our episode from early on in the fork tales days I had to have him back because so much has changed since then Justin won't you say hello and ah give us a little update on where you've been and where you are now. 00:16.68 Justin Bartek Yeah, man, it's good to see you Joseph as always in the past few months about five months ago now I joined doghouse worldwide which is a hot dog brand but we do smash burgers hot dogs, gourmet sausages breakfast burritos that are actually killing it. Um. And more so it's very exciting to be over here I've sort of been put in a position to help with those virtual brands that they have called the absolute brands. But I'm also you know there's always so much to do that I've been helping with my own connections and background to all across the organization. So. It's been great. 00:50.71 vigorbranding That's awesome. So um, for those don't remember you you used to be at the Ramen company Jinnya I Still go there. Still love their ramen. 00:56.60 Justin Bartek I'm correct. 00:58.38 vigorbranding Um, and as you said now you're in this new position. Jinnya is a brick and mortar. It's full service. Well it's actually fast casual technically there's counters service. You sit down, you're kind of waited on um, whereas doghouse and and especially the virtual brand world completely different. So how has this transition gone from you gone for you and. 01:04.90 Justin Bartek And. 01:18.23 vigorbranding And what are what are some of the biggest challenges in shifting from this company that you're at now from Virginia as well as the format shift. 01:27.51 Justin Bartek Yeah, sure, um, you know when I came here. It's it's kind of a great time to be here and that you know when the doghouse brand started it started in 2010 as well same as Virginia um, but they were they were kind of a fast casual brand. You know it wasn't really about the bar. Yeah, they had beer. They didn't have full liquor licenses at the time they didn't have the doghouse beer garden concept. It was just doghouse so that's kind of our legacy brand at this point and you could imagine ah ah a doghouse like that might be in in an old Taco Bell like the old school Taco Bell that you know from the seventy s that building though. That's where a doghouse could be now. Got doghouse beer gardens. They've got full liquor licenses. They've got patios. They've got games. They've got you know, just much more of a bar experience. So since I've been over here. We've been talking about how to make this brand more bar. Friendly. How do we make it better. How do we. Increase the happy hour. How do we put it in new drinks. How do we? you know like we're really going through that top to bottom and really you know have a beverage committee now we're working with our drink partners like Coca-cola but we're also looking at the alcohol brands and kind of trying to do some bigger things we're doing. Doing milkshakes which we're going to do some spiked ones coming up which is really cool. So like all these things are in development and we're sort of that brand that's known for really like if we get an idea. Maybe we'll make a virtual brand out of it. Maybe we'll put it on our menu. You know we'll see but like they've been doing that over time and it's led to a lot of success. 02:50.65 vigorbranding That's awesome. Yeah, so I mean it's a completely different format even within doghouse. It sounds like you guys are really ah, evolving and iterating and learning. Um, what's interesting to me is this more immersive experience that you're talking about with the ah beer garden. It's nothing new, but. 02:53.54 Justin Bartek Um, yeah. 03:06.83 Justin Bartek Your. 03:08.66 vigorbranding Shifting from the traditional idea and bringing this in but then thinking about doghouses building this this. Um you know fame around that experience but virtual doesn't offer it So How are you bridging that gap. How do you bring that fun and that immersiveness and that uniqueness that doghouse has into these virtual brands that. Maybe inextricably linked ah for people For example. 03:30.41 Justin Bartek Um, yeah, it's funny. We've got these quirky names like badass breakfast burritos for instance or jail bird which is our wings um just different ideas like that. But what? what? I found what it really comes down to and I don't want to talk negative about any competitors but you know what it is. It's like. Got these brands that might have a celebrity at the Helm or just their name is slapped on it. The food quality is not there people know right away what we've seen. We've done a ton of research on this and really the last six months, especially but. The idea that you know Mr. Biesberger has 800 locations 3000 locations. Whatever that number they want to put on there but how many reorders are they getting after you order that 1 time how many people order that again I would say it's very small. The other thing we have going for us. You know in our like our badass breakfast burrito concept. We we average selling you know hundreds a day of that product right? So it's like that's per location. Mr. Beast we found only sells seven per day at the locations that they have so even though it's a huge volume because there's 3000 of them or whatever that number is they're not selling a ton. You know per location. So what we found is that our advantage is really the quality of the food and we we really try to push that in the forefront from the operations angle from packaging from you know, getting it to a science where we know this is what sells what's good. We know how to make it. We know how to deliver it with our partners or you know even taking that. 04:54.36 Justin Bartek Into direct delivery and that sort of thing so that's the that's the future. But what we what our advantages is the product itself and our food really sells itself like we're getting tons of repeat orders. We've got a great loyalty um to the brand and infinity to the brand. So now. Our next challenge is like how do we make. That doghouse fan know about badass breakfast burritos because it is not inside the 4 walls right? It's not on the menu board is badass breakfast breeze ah jail bird is not on the menu right? It's all virtual. So that's that's our challenge is like how do we connect them or maybe do we not want to connect them right? like maybe we don't need to connect them. Maybe we can license. Badass breakfast burritos with another bigger concept and they can sell that right? So like there's all these ideas out there that we're working on so there's a lot of excitement but really I think what it's come down to is the core products and how they travel and. This badass breakfast burritos I mean it's just it's doing so well, it's 20% of our sales now across the branch. So. It's just really taken off in ah in a huge way. So for my job. It's like how do I what I want to do is make badass breakfast bur briritos and or doghouse what you think of when you think of a breakfast burrito and I know that's hard to do in California but. In Maryland maybe it's easier right? Maybe it's easier in Atlanta you know, like just these other places where breakfast brito culture is not what it is I feel like we can really plant the flag and be that because this product tastes so good and it's really working. So. 06:05.49 vigorbranding Um. 06:16.30 vigorbranding Yeah, that's so much to unpack there. Um, so for clarity purposes the the virtual concepts that you have now solely exist within dog house footprints or do you have them for other ah Kitchens and. 06:25.20 Justin Bartek We? Yes, so we do work with both the main kitchen. So kitchen united is obviously our close partner but we do work with with the others as well in certain instances. You know what I mean but it's very limited and what we've what we've really found. Is we this year. We've sort of. Taken a step back from those so like the kitchen experience the virtual kitchens and really dove more into our own brick and mortar and how to make the execution better from our own stores and so even though we have 6 virtual brands. It's not like we're out here trying to get ghost kitchens for all of them. We're trying to run them from our own kitchens. 06:52.30 vigorbranding Um. 07:03.35 Justin Bartek And that's been sort of the focus for this year but what's great about that is like I said we could turn on a new brand tomorrow and then here's ah, here's another brand here's a different take on it. You know we're always the the real research in the kitchen is what. Is great here because these guys love to cook. They love food and it's like they're always inventive with that. So it's like it's it's a nice feeling to know they're also not scared to say okay, here's a brand like all we need is a logo It's a packaging and we we got the same ingredients for the most part usually so it's um, you know. 07:29.17 vigorbranding Um. 07:30.38 Justin Bartek They're They're very adventurous when it comes to that and then if one sticks great if doesn't we can take it away. You know it's not a lot of not a huge investment. 07:37.27 vigorbranding Yeah,, that's one of the things that I think has been um I don't I mean I'll say scary but I don't mean scary I think so in y'all's case it makes a lot of sense you have footprints you have a kitchen you can take the mitigated risk that is lower cost all things considered and by all things I mean. The the cost of finding a location putting an loa down um securing a building out blow this goes On. Um, so that's great. But I do think that there is a misperception or misconception from a lot of folks that all it is is create a fun name throw a logo together put some packaging together. Wham Bam. Thank you Ma see you later. 07:59.29 Justin Bartek Um, yes, yes. 08:12.67 Justin Bartek Um, right. 08:13.72 vigorbranding And get it out there and I think that my thinking is that it's going to lead to some of these set it and forget it brands. It's going to lead to failure is that something that you see that you're seeing is that something that you guys are worried about. 08:29.36 Justin Bartek I would say not, We're not worried about that and it goes back to the product. We've tried all these brands right? where we always are like let's try this one. Let's see this barstool whatever like but what is it and we get the packaging. We see the food like ah great. 08:40.85 vigorbranding Um, yeah. 08:42.48 Justin Bartek And it's not. It's nothing that I really would ever want to order again and I don't want to trash. Anyone's brands but like it's just the the name of the game you know, but it's like it's like dude like. 08:48.99 vigorbranding Let's track him come on. 08:53.60 Justin Bartek Is Barrstol really spending time to do that research is Mr. Beast really out here testing food like that you know, no, he's not he doesn't have time to do that. We know that and plus when it's not your passion like when I when I see Mario Lopez Tacos do I ever want that? no. 09:00.46 vigorbranding Um. 09:08.96 Justin Bartek Is he known for tacos. No, he's known for being Latin right? like so on du like you just now it's getting stereotypical like it's just funny to me that um you know it's just they don't have the the culinary background right? and I think where doghouse shines is we are. 09:11.54 vigorbranding Um, right. 09:21.30 vigorbranding Right. 09:26.26 Justin Bartek Created by people that are very into food that was the goal from day 1 we use King Hawaiian roles we do we do all these things that are a little different and we really focus on quality like creekstone farms is our our meat provider. Let's say no antibiotics like it's not a joke here like we talk about it but we we need to talk more about it because I think. You know today's guests especially the younger ones they care about those things they care about the environment the planet where where things are sourced. You know they chipotle is you know for what they are if they've done that job of like hey we we're selling you something better. Is it really I don't know but they talk about it right? So we we kind of we're leaning into that as well like let's put it out there what we're doing because. 09:58.27 vigorbranding Right. 10:04.16 Justin Bartek You are paying for that quality and I think you know from what I've heard from our team only being here five or six months you know in the past it's like how do you get someone to pay $8 for a hot dog when Costco sells for a dollar 50 10:15.21 vigorbranding Right. 10:16.77 Justin Bartek So that's ah, a unique challenge for us. But it's like how do we do that with high-quality ingredients telling people about the ingredients making these exotic builds and things that look different. It's not just a hot dog and you know that when you once you see it, you know so it's that's our job to really get in front of people. 10:26.38 vigorbranding Sure, Yeah yeah I Love the approach there and so you're you're really zeroing in on the quality of product That's not a different story I mean everybody thinks Well I won't say everyone that's blanket right? So many people think that their food is quote unquote the best. 10:42.56 Justin Bartek Friend. 10:44.70 vigorbranding Um, but I think what you started to unpack is reasons to believe why it has a better flavor profile those Kings Y and buns the quality of the product. Um, and how you're putting it together and I think that culminates to give the market reasons to not just acknowledge but believe and you're right. 10:52.53 Justin Bartek A. 11:04.48 vigorbranding What does Mr Beast bring to that table. So 1 thing that he has that even y'all don't have is a loudspeaker. Um, you guys have to pay for that right? So you have to go out there to put paid media together. You have to get the you know influencers god forbid I say that word um god I hate that word so much. 11:12.10 Justin Bartek Um, prayers are. 11:18.54 Justin Bartek Let me. 11:23.28 vigorbranding But you have to get influencers to go out there and also add um gravitas to those claims because no one's going to believe it coming from the Brand's mouth. But once the word is out and you've brought someone through that early funnel using marketing speak to a point where they want to try with Mr. Beeer less with little substance. 11:36.34 Justin Bartek You. 11:42.88 vigorbranding With barstool um I'm actually not familiar with their brand I probably their brands I know barstool sports but not their virtual brands. But I would I'd have to imagine Dave Portnoy does have a pretty good stranglehold on pizza and I would say he may have a better stranglehold on pizza than. 11:55.39 Justin Bartek 5 12:02.72 vigorbranding Many other pizza people out there just because of that series I don't know if you've seen it. But yeah. 12:05.11 Justin Bartek Yeah, well, what's funny that brand they don't they didn't they weren't doing pizza. It was wings right? exactly. It's yeah, it's one of those things. Dude it's like um. 12:13.40 vigorbranding Okay, great. Yes, so like why not do pizza. It's like like ah. 12:21.00 Justin Bartek To take it away from virtual for a second just to to talk about this like dobrick dobrick has a pizza shop now here on sunset no one's going there for the quality of the pizza watch any review I I saw one last week with Portnoy testing it and he's like I know you're my boy but dude. And he was really honest like I don't think I'd eat this again, you know and it's like very interesting and what we're seeing with that is like yeah the fame carries it so far. But it's like with any brand. Yeah, you want to open big those are all going to open big because they do have that that megaphone and they can blast that message out hey great but is there are people buying it again. 12:39.10 vigorbranding Um, yeah. 12:55.31 vigorbranding Right. 12:56.59 Justin Bartek You know I mean that's all that I care about because yeah, you'll have this huge splash. Yeah, you might have millions of people interested. But if you don't deliver the first time like any brand people aren't going to go back so over time to to one of the questions you would ask like are are they going to die. Are they going to do this. They might not die some of them are definitely going to die because people aren't going to order them after having it once and then. 13:14.25 vigorbranding Um. 13:16.55 Justin Bartek You know restaurants are not going to serve them anymore. There's because say you know what that one doesn't Work. We're just not seeing any orders. Why are we doing it and I think that's what's going to Happen. It's going to take time. But I think you know even though it's cliche that quality piece matters and especially in delivery because you don't want to get something that sucks or you know you waited Now. It's not good or. All those things matter on delivery in ah in a major way. So yeah, they have the fame and they can say hey here's this virtual Brand I didn't have to do anything I just put my name on it here here's the burger if you order from a different Mr. Beast Did you know that there is no standard like the meat quality doesn't matter to them. They say here's the build but they don't care what meat you're Using. They don't care what condiments. It's just yeah, you use ketchup use mustard to use this meat So every time you have it. It could be a different experience depending on where you get it. That's not really what people look for and brands in my opinion. So another advantage for someone like us who. 14:11.43 vigorbranding Um, yeah. 14:11.70 Justin Bartek Does have that standard and you know what you're getting every time with us. So. 14:16.13 vigorbranding Yeah I think there's like this misconception from folks that are either novice novices to the industry or um, play on ah on a lower scale I think it's a nice way of saying it where those things don't matter and it's like. 14:28.48 Justin Bartek Yeah. 14:32.81 vigorbranding Make it as cheap as possible maximize the profitability get the money and go. But I think now more than ever The the delivery game has changed it I mean you're paying a lot of money you know for something that would otherwise be very like very inexpensive like if I got that same Mr Beast Burger Let's say. 14:42.75 Justin Bartek Yes. 14:51.83 vigorbranding You know at a park out of a truck and it and it wasn't it was different than but the one I'm used to like I probably wouldn't care too much. You know what? I mean I'm like hey it's got the things that's fine. But after I've paid for the fees and the delivery fees and I have to tip the guy. 15:04.59 Justin Bartek Yeah. 15:06.75 vigorbranding You know I'm paying more for all that than I am the actual product and that thing comes back tasting like garbage I mean that's horrible. Yeah. 15:11.67 Justin Bartek Highly disappointing right? like when that happens you're just like and it leads to in the delivery game. It's like I feel like a lot of people just probably have a few favorites. You know I mean they can trust it. They know what they're going to get even if they're like I'm not hungry for Chipotle today but you know if that bowl comes. Gonna be what you want pretty much and it's the same thing every time right? But for others, it's like if I have to do trial and especially with a food like a hamburger. Not the best you know situation for traveling obviously fry same thing like they're gonna get not as good advantage for us tots. 15:32.98 vigorbranding Um, yeah. 15:45.63 vigorbranding A in. 15:46.87 Justin Bartek Tots last longer. You know what? I mean like little things like that where it's like we don't we're not going to lean in to fries the way we set up our virtual menus like tots are going to be number 1 just trying to think in those ways where it's like what what does the guest want and need and then try to outthink them if that makes sense and say. What are we gonna deliver that they don't know they want or can we set it up in a way where it's like they're sort of fallen where where we say this is the best of our menu because we know it's going to take twenty or thirty minutes to get to you so maybe avoid this go with this right? You're still going to get great flavor all that but we' that's. Where we're at now too is really just engineering that menu or the the menus and trying to get them to that place and we're also playing with like you know menu positioning so like on on our virtual brands. What's the order on the dsps versus our own site does it matter. How does it work. what what are the sales differences. All these things we're trying to just get a lot of data right now and. And push that forward and then the other piece kitchen night I mentioned they are a partner but they're actually building an os for us that will live on top of toast where we'll have multibrand ordering and with that in the same basket meaning multibrand loyalty which is really exciting for us because if you're a doghouse. 16:39.73 vigorbranding Um. 16:45.38 vigorbranding In. 16:58.51 Justin Bartek User or fan and you've ordered and we have your history. We know what you're doing but you've never tried Badass Breakfastry here's an email you you got to try this here's your discount here's whatever that is. It's like tying all that together is really exciting because now people really know that the brands are connected in that way and they're like oh I like the doghouse calling y I'll probably like. You know, bad mother KClucker I'll probably like Badass breakfast brito that that looks Amazing. So we'll be able to tie that together so that kind of is going to change our whole marketing strategy Once that's ready to go this year. Um, and then then on my side. Obviously you know me, but ah I push for digital I have a partner with partnership with hyperlocology. 17:18.38 vigorbranding Um, right. 17:34.97 Justin Bartek We're already talking about dialing into that direct ordering once this K U environment's ready because every marketing piece is going to go direct direct orders you know, um, collect the data retarget. 17:43.54 vigorbranding Bright. 17:47.68 Justin Bartek Find lookalikes. The whole thing is going to be dialed in in a way that this brand's never had it before so we're really excited about that because in conjunction with this k u thing with Hyperlocologist help. It's like we're going to drive transactions direct for our own ordering you know and then we'll get away from fees that way we'll be able to subsidize the order. Um, fee or you know the delivery fee through our partners but it's still cheaper than giving them 2025. Whatever you know these guys have signed up for in the past. So that's really exciting and that's just going to open up a new world and I know you you talk about this probably a lot on these pods just in in your career but like the data piece. 18:22.40 vigorbranding E. 18:24.35 Justin Bartek Restaurants still struggle with it because we don't have a data data analyst on our team but we know we need that data. We need to take that data and then. Use it in ways that will help us grow our brand or grow repeat business or grow. You know, like whatever that thing is but we need to harness the data and start using it. So that's that's been a huge goal for this year as well. 18:40.70 vigorbranding Yeah, it's huge I mean everything is providing data these days but rare is the case that you find folks that really know how to use it. So my friend Tammy billings She started abe and aben's been pretty great to look at from outside looking in as far as harnessing some of that. 18:48.40 Justin Bartek Right? yeah. 18:57.49 vigorbranding Sales data and getting really nuanced with when people are buying when people are making buying decisions. Um you know and hopefully hopefully I'll get her on the podcast here soon. But um, you know that's why here at at Vigor Povon we have a data science team for that very reason like it's like we know you have data. But what are you doing? What story are you excavating from that data that can help you make decisions on things like buying behaviors on things like um, where where not just profitability. But how can you maximize that profitability. How can you maximize order counts and order averages. Um, but a lot of it just comes from the gut. 19:33.84 Justin Bartek Definitely yeah. 19:36.44 vigorbranding So that's that's really troubling now one side of this that really we haven't I haven't really dove into it with anyone and but it's really intriguing to me and since you're kind of on the front lines here is the innovations in packaging you know so you mentioned the the french fry game which I mean anybody that works with Frenchchris we know. It just the sweating makes them suck and it's really tough to keep a well-balanced crisp to to a tooth ah balance in there but what innovations crip crip the tooth. Yeah, it's really important. 19:57.39 Justin Bartek Yeah. 20:09.13 Justin Bartek Crisp the tooth. Love it crisp the tooth. Ha. 20:13.69 vigorbranding I'm but I'm borrowing tooth from the Pasta world. But yeah, it's um, what are you seeing as far as innovations and then what kind of Impact. Do you think that's having on the bottom line because as we know innovations when they first come out cost more. Because it takes a while for the very you know the demand to catch up with the supply and therefore drive prices down. 20:32.91 Justin Bartek It's Funny. We we're in the middle of packaging you know like we're figuring out how what package you do want to go with in the near term in the short term. It's like we have some packaging that looks nice, um, with hot dogs a little different so it's like a tray and then you slide it into a box and it keeps it well. But. Is it hot Enough. It's Cardboard. You know it's not.. It's not ideal right? Fryes same thing like we don't have great fry packaging solutions right? now here. But at other brands I worked for like hello guys they solved it if you've seen their fry package. It's pretty awesome. It's got holes in it holds? Well the lid shuts like. 20:50.93 vigorbranding Right. 21:08.74 Justin Bartek I Would love for us to go to something like that. Um, but literally I can't really help you with this because we're in the middle of like trying to figure this out. We've got our designers working on the look and feel but as the actual products like we're taking a look at everything and we're probably like a lot of brands like okay what for our brand. What makes most sense you know like our burgers are pretty big. They're square right? but they're. 21:25.30 vigorbranding Um, yeah. 21:28.63 Justin Bartek Hawaiian roles. So you got to think through that How does that work right? like there's a lot here where things you don't have to worry about at other brands we sell corn dogs like how do you get a corn dog hopped someone in the most in the best way so it doesn't break while it's on the way you know there's things like that. So we're really, we're really in the middle of it right now trying to figure it out just like everybody. 21:41.50 vigorbranding Right. 21:48.20 Justin Bartek Um, but to your point it is a huge I wouldn't say a concern but it's like we need to solve it just like everybody else because we do want to get that quality product to you hot and you know crisp to tooth. 21:57.76 vigorbranding Yeah, it's um, you know may I think obviously there's there's innovations that that happen with the packaging too. But I wonder what what can these dsps delivery service providers for those that don't know. Um, what can they do to help out. You know like I'm I'm surprised we don't have um modular solutions that have both hot and cold that can be put into vehicles. Um, you know because then that would make our jobs a little bit easier when we're thinking about innovating and that hey we know the hot side is going to be capped at one forty one sixty, whatever that that temperature is. 22:33.74 Justin Bartek Pronounce. 22:35.84 vigorbranding Um, but if you're going to provide delivery I think the means of transportation is only 1 facet like you know you're talking about food and and part of that's food safety which is really tough. 22:41.83 Justin Bartek Um, yeah yeah I remember you know a few years ago when it was really happening. Everyone was looking for stickers like how do I seal my bag because before that we didn't even do that right? you might tie it. You might do whatever it's like. 22:54.40 vigorbranding Um, right. 22:57.19 Justin Bartek I Got to seal it to make sure that you know a driver doesn't accidentally grabs some fries out of it or whatever you know, like course the horror stories but it's true. You know you need all that. So um I feel like that part of it. You know was Covid really pushed a lot of you know hey we got to figure out this to go packaging and like. 23:00.80 vigorbranding Um, yeah, um. 23:14.50 Justin Bartek Like you said when I was at Virginia when I started at Virginia 8 stores even had delivery even had online ordering 8 right? We had to build it in two months we had to set it up. We needed to talk to dsps like a lot of our stores didn't even do third party Virginia because they didn't need to. 23:19.49 vigorbranding E. 23:30.95 vigorbranding Um, yeah, well and soups a whole nother level man like get yeah. 23:32.12 Justin Bartek You know and saying like they made enough money. Yeah, and they were just like we're good. We're good. So I know that really from the frontlines of Virginia we had to figure that out within a month or 2 and really get to go and negotiate contracts set it all up with all our franchisees make sure they're on board make sure they know how to execute you know change the packaging. 23:49.11 vigorbranding Um, right. 23:50.64 Justin Bartek We actually set up some some stickers at Virginia that named the which bowl of ramen you you get which sounds so like yeah of course you should do that? No they were using a grease pencil for years because they didn't have a lot of words so like sure whatret then stickers became mandatory we needed it. You know it helped the guest immensely because you're getting 4 bowls if you're ordering 2 rains soup. 23:59.40 vigorbranding Um, yeah. 24:10.90 Justin Bartek Toppings soup toppings knowing which is which is huge and especially for someone who might not order ramen a lot so we saw we saw our guest satisfaction go way up once we started doing that we saw it on reviews. We saw it everywhere like oh we love these stickers because now we you know we really know that that's ours. You know if we have a multiple order So little things like that go a huge go a long way. Um. 24:13.26 vigorbranding Um, right. 24:29.74 Justin Bartek But you know I just think the packaging experience is very top of mind here and we're trying to solve that this year because we know you know it's it's got to be done especially across our brands like we when they started the brands it was right when covid started so like the bag they're like let's do it cheap. 24:38.51 vigorbranding Um, right. 24:49.14 Justin Bartek Here's a stamp of the logo. So literally we've got people at the restaurant stamping bags Badass Breakfast burritos and that was our that was our packaging Now we're like let's pick it up a level. Um, you know we could license this brand potentially to another brand. We got to make sure we have everything died in so we're working through it. But it's all important man. 24:54.32 vigorbranding Um, right. 25:05.35 vigorbranding yeah yeah I mean and I think that's that's the thing there's like no 1 thing that should just be painted over but I do like the idea I mean especially when you're starting something up, um a lot of places want to do it perfect but perfect is undefined because you you don't really know what people are going to be buying in what kind of volume and so. 25:08.57 Justin Bartek F. 25:23.14 vigorbranding You know we're big proponents of like get the things set that you know for sure are borderline immovable but also be ready for that evolution. Be ready to learn and iterate and iterate um quickly and if you were in Silicon Valley God I Hate to say this now considering the the things with the banks but like fail fast. 25:25.92 Justin Bartek Right? yeah. 25:42.10 vigorbranding You know and the whole idea of failing fast is learn. What's not working adjust iterate. Try something new until you get the right thing rather than trying to turn every knob perfectly and wait for the perfect moment because there is no such thing. Um. 25:42.16 Justin Bartek Yep. 25:47.42 Justin Bartek And. 25:55.16 vigorbranding You know how how much of that. Are you guys employing how much of that mentality are you putting to use when you when you think about these innovations. 25:58.61 Justin Bartek We definitely are not not on like packaging per se even though we were talking about that but like happy hour. Let's say we've got different franchisees in different parts of the country and some might say hey we need x on our happy hour menu because this local audience will react and for the longest time. And this is at every brand but they're like no, we have our set thing here. We're sticking with this even though it might help you there. We don't have the bandwidth to create this for you one-off style you know like every brand goes goes through that we've been going through that. But how we're how we're solving for is we're allowing certain franchisees to. Try things. We're setting up committees where it's like there's a packaging committee. Let's say um, there's a happy hour committee. There's all these committees with like maybe 4 to 5 franchise partners but like it's the ones that that's their specialty. Let's say so the guy that sells a ton of delivery. We want him on the packaging because he's going to know right? He's selling the most. So. 26:35.29 vigorbranding Are. 26:53.35 Justin Bartek Um, That's how we've tried to kind of set this up and we'll let them try things then we'll come back together say how's that working for you. How has that impacted sales. How has that impacted your cost etc and then we'll sort of keep the ball rolling and we'll say all right? We're going to implement this now everywhere take this these learnings. This was the best thing because we are of the we're the kind of people that you know. The best idea wins. Not my idea you know it's just we want The best idea we don't care where it comes from. So um, we're really into that now this year. We've honed in on these committees and I think even though I wasn't here what I've learned from this brand is communication communication communication because when Covid happened. 27:13.83 vigorbranding Um, sure. 27:30.17 Justin Bartek Franchisees were freaking out. They didn't have any of the virtual brands. They only had doghouse. They made the decision the first week when everything shut down. Hey let's turn them on. Let's go and it was a complete leap of faith because we didn't know how we were going to do it. We didn't know how to do 6 brands at the same time you know, but like worked our way through had the partners. 27:32.67 vigorbranding Means home. 27:47.92 Justin Bartek Um, the partners had our backs meaning our our founders but then franchisees every week at a weekly call How's it going here's what we're learning kind of triaged our our team. So. It's like you're an expert in delivery. You're an expert in design. You're an expert in this and we would bring things to the table every week as it was happening so like hey. Ah, Panera Bread's doing this and it's working for them and just letting our french disease know like this is what's out here. Everyone kind of became an expert in a certain you know piece of this and then we just would communicate and overcommunicate and I think that really helped this brand survive it. Their sales actually came out higher because when they launched the virtual brands they got about a 30% pop. 28:24.67 vigorbranding Um, nice. 28:25.87 Justin Bartek So It really was a smart thing to do at the time. But even though I wasn't here. It's likeve been talking to our team. It's like that's how we attacked it. You know, just everyone kind of became an expert. Everyone would talk overcommunic communicate and really I found in my career communicating communication in general most important to franchisees to operations for me being a marketer. Um, early ah in my early early days like baha fresh I Just remember going there and like ops didn't talk to marketing or at least they were always at odds they might have talked and it was friendly in the hallway. But when it came to decisions. Everybody's at odds? No One's on the same page. That's how it was there from that job I really took that to heart and said look the only way as a marker I'm going to get things done. 28:52.34 vigorbranding Um, right. 29:04.87 Justin Bartek Are lockstep with ops either good cop, bad cop or what do they need from me to help them and then they'll help me you know So I've always tried to attack it that way in my career but it's coming from a place where it was not like that and it was very obvious and it could've been way better. So I always just tried to take that. 29:13.24 vigorbranding That's right. 29:21.99 Justin Bartek You know as I moved on in my career for sure I have. 29:23.83 vigorbranding There's a good lesson learned. Um I would say 1 idea to bring to the table for you guys this one's free by the way is remove the word committee and I think you should take inspiration from imperialist Britain um and change it to ministry. 29:34.91 Justin Bartek Um, okay I love it I love that I'm gonna put that on my Linkedin. Ah. 29:36.72 vigorbranding So the ministry of packaging innovation like now something you want to put on your resume. But yeah, yeah I am ah the leader of the ministry of amazing marketing solutions I Love it. 29:51.48 Justin Bartek Ah, there you go and you know. 29:53.95 vigorbranding Well so you're kind of at the forefront. It's going on in in the virtual space and um, you know it amazes me every month as I see more and more brands kind of come and I think some are dying off something slower than others some quicker than I expected. Um what? What do you think is next up for. This massive digital shift and and virtual brands and do you think we're going to start to see a convergence of virtual concept that do so well that they actually find a place in brick and mortar. Um, what? What's the big forecast from Senor Bartek 30:23.11 Justin Bartek I think that's going to happen I I think what will happen and it depends if you know maybe at a Ceo level if they'll let it happen but I do I think that licensing brands that are popular is going to become a thing I think we're obviously on the forefront of that now talking to some people. Can't talk about who but like there's some things where it could be thousand locations and it could be tomorrow. So if that happens that as breakfast burrito we become a burrito brand right overnight which is kind of scary but our founding partners are talking about already like you know what? that means like it's a thousand locations where we would do everything we would do all the marketing we would do the packaging all this. We're already preparing for that. But I I really do see that I think a lot of the flyby night celebrity led brands will go away I mean it's just it's gonna happen because of quality control I feel more than anything also in that world. You know when you're whenever you're dealing with celebrity. It could be here today. Gone tomorrow. 31:12.94 vigorbranding Right. 31:21.80 Justin Bartek I mean like yeah Mariah Carey has staying power and she's probably not going anywhere but like do people are people going to care about Mario Lopez if he's not on that show anymore or Mr Beast he could have some who was the other guy online and said something and then he was just erased like the next day right like 31:27.61 vigorbranding Every. 31:35.98 vigorbranding Um, yeah. 31:37.65 Justin Bartek That kind of thing happens and then it's like maybe Mr Beast goes away. He slips up and says one wrong thing all of a sudden. He's banned or whatever right? So I just feel like those type of brands aren't here for the long haul I feel like if it's chef driven or brand driven and you you know that food that's where it's going to be I think you know, um. 31:42.79 vigorbranding Um, yeah. 31:55.92 Justin Bartek Who who does a great job like fukoo you know anything like this you know you're getting from Chang you know mean like Chang is going to kill it. So um I just think it's more chef-d driven more brand driven. It's more about story. You know how it is with the youth you have a kid now. 31:58.90 vigorbranding Um, he's crushing right now. Yeah. 32:10.36 Justin Bartek They they care about the planet they care about. Maybe not yours not old enough to care about anything the the bathroom and food but you know I mean just the the way the world is going I feel I feel like the real stories are more important than ever you know I mean telling your real background telling your real history and then having people buy into that by saying you know what. 32:10.47 vigorbranding Um, yeah, not yet. Yeah is great. 32:29.45 Justin Bartek I Like that too or I'm that way too and I combine into that and I see where these guys are coming from or I see where these ladies they started in their kitchen. They did this whole thing Now they have this brand like I love stories like that even out here I mean I don't know if you've been out here in a little bit but we've got this brand home state which you may have heard of it's it's ah it's. 32:46.81 vigorbranding I Don't know if it did okay. 32:48.33 Justin Bartek Ah, a woman from Texas but she does breakfast tacos and she makes Caso and she's got she's a triplet so she has 2 sisters but it's literally like just they started here. They brought these recipes here and now I think they have 6 or 7 locations but it's a brand I love because it's like the vibe. The music they're making tortillas by hand. 33:06.11 vigorbranding Um, yeah. 33:07.90 Justin Bartek Great food. You know it's just like they're doing a great job and it's the kind of brand that could blow up and that's what you want, You know you mean they have a story they're in the community. They they do donations they work with music artists to do their you know foundational kind of things. It's just like that's a kind of brand I Want to be a part of I don't feel bad spending my money there because I know that she's. 33:17.30 vigorbranding Right. 33:24.40 vigorbranding That's right. 33:25.50 Justin Bartek You know doing it in the community and really doing a great job. So I think brands like that are are what people will focus on in the future and especially the youth think as we grow you know we're old. We don't yeah we like what we like but like these these young kids are are the future Obviously but they're the ones that are like what do they stand for that matters which back when I was. 33:35.57 vigorbranding Um, yeah to bummer date. Yeah. 33:44.37 Justin Bartek I think I went to Burger King and I'm saying I didn't care what their politics were or whatever I went to these restaurants I didn't care now. It's just it's a cultural change and I think those that are equipped to deal with that or at least have a story or bring something to the table are going to be in a better position than those that don't. 33:44.54 vigorbranding Um, yeah. 33:59.33 vigorbranding Yeah I mean I think patrons you're you're tapping into it outside of the philanthropy and the the political statements and stuff like that I think those are all um surface level outputs from a deeper need and I think that need is to feel like a sense of honesty. And the sense of real like you mentioned with home state like I just want to feel like it's real I want to feel like I'm not lining the pockets of some fat cat wall street blah blah blah and you can go down that whole you know rabbit hole. Um, but only because you brought her up I'm going to bring bring us back to that for one second if Mariah Carey opens up a Christmas cookies brand. 34:22.70 Justin Bartek Um, and. 34:36.88 vigorbranding Um, buying them I'm buying them like a lot like I just think our principal that's right, yeah and she doesn't want a lot for Christmas she only wants you and these delicious cookies. Ah. 34:38.50 Justin Bartek Yeah, you know why? ah you she knows Christmas probably better than anybody no to buy a cook. Yes. 34:54.40 vigorbranding Ah, ah, um, that idea is copywritten if you do decide anyone listening to connect with Mariah Miscarry and I expect to be called I want I want royalties and I think it's a brilliant idea in the making. Um. 34:55.62 Justin Bartek See whatever. 35:09.67 vigorbranding So last time we had you on. We asked you what your 1 final meal would be I think it'd be kind of unfair to do that again. Um, so why don't we water that down a little bit and ask you what is your favorite meal right now or your favorite place to eat. What are you loving the most. 35:14.87 Justin Bartek Um, yeah. 35:27.60 vigorbranding Not You can't say anything from doghouse because that's obvious. 35:30.30 Justin Bartek Yeah now. Um you may have been to this spot. But you know Javier's that brand I think there's about 6 of them vegas here couple places. Um dude I love their food I love that whole menu I could I could go there and try something different. 35:36.12 vigorbranding Yeah, yeah, yeah. 35:45.88 Justin Bartek Thirty days in a row and be satisfied every time I mean it's just an amazing experience. So ah, for fine dining mexican food on on the coast like going down there. It's one of my favorite things to do and also the people watching because you could imagine Newport Coast like who's going there and it's just hilarious. 35:50.50 vigorbranding Um, yeah. 36:03.40 Justin Bartek For someone like me I'm just like I love it. So I just like the people watching or load the food. They've got an amazing bar like just attention to detail with javier himself I have a friend that actually it's a random as story but maybe ten years ago the first time I went. 36:03.43 vigorbranding That's right. 36:18.76 Justin Bartek He played on javier's basketball team they were in this like wreck league. So he knew them so we would go there. My wife and I and a couple friends and Javier's there comes to the table and like. 36:23.70 vigorbranding Um, okay. 36:30.30 Justin Bartek I had never been there so I'm just like this is amazing like there's just like is like this every time it's like no because my friend was with us that knows him but he's bringing out kcd is doing the whole thing and it's just like such a nice time but that was the first time I went and then ever since I just like love the brand the attention detail the the quality you know like that's the kind of brands I want to work for or be a part of so. 36:30.52 vigorbranding Yeah. 36:49.78 Justin Bartek I would say Ha Yearss and there's nothing on that menu I wouldn't need but you know the the molay enchiladas are Killer. So yeah. 36:55.94 vigorbranding Cool that sounds Killer man. Um, yeah, next time I around one. Maybe it's Vegas for a trade show or maybe I get out there to to the L a area again. We'll have to we'll have to go look man. Thanks for being so generous with your time and your insights and your ideas It's great having you on again. Um. 37:05.70 Justin Bartek Um, yeah. 37:10.33 Justin Bartek Um, course. 37:14.23 vigorbranding And hope hopes to connect with you real soon. 37:16.71 Justin Bartek Anytime Buddy Thank you. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

How can you optimize large amounts of data from multiple sources? In today's digital world, there is no shortage of data. With endless supplies of information, regardless of niche or vertical, the potential to leverage data to ultimately serve customers better is tremendously favorable for marketers everywhere. Transforming that data smorgasbord into top-tier marketing strategies sets the table for unbeatable brand triumph as shown by Justin Bartek, Vice President of Marketing at Dog Haus.Join us as we discuss: Optimizing large amounts of data to better serve customersSocial media in marketing: where it worksConnecting marketing and operations for a seamless service experience

Fred Langley is the CEO of Restaurant Systems Pro. Fred got his first job in the restaurant industry at the age of 12 as a dishwasher. He worked his way up the ranks and became a restaurateur, opening his first restaurant at the age of 27. He opened his second restaurant only 4 years later. Fred joined Restaurant Systems Pro, formerly known as The Restaurant Expert, in 2004, and became the company's CEO in 2006. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Check out RSP here Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Fred Langley for joining me for another awesome episode. Until next time!

Mike Paton has spent every working day of the last 15 years helping thousands of leaders around the globe run better businesses and live better lives. An EOS Implementer and sought-after speaker, Paton succeeded Gino Wickman and spent five years as EOS Worldwide's Visionary, is the host of the top-rated podcast The EOS Leader, and co-authored two books in the Traction Library - Get A Grip and Process! He's grateful to be living his ideal life - helping others master the timeless disciplines and practical tools of the Entrepreneurial Operating System. Check out all the EOS books, including Traction, Get a Grip, Rocket Fuel, The EOS Life, What the Heck is EOS, How To Be a Great Boss, and Process! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: EOS Worldwide 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 Mike Paton 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!

Daniel del Parada came to America from Buenos Aires, Argentina when he was 23 years old. He moved to Vail, Colorado and started working in restaurants. He then moved to Minneapolis in 2007 and continued to work in restaurants for prominent chefs. In 2017, he opened his first restaurant, Martina. Today he owns/operates 8 locations in Minneapolis. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.martinarestaurant.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 Daniel del Prado for joining me for another awesome episode. Until next time!

Yia Vang is the Chef and Owner of Hilltribe Restaurant Group. Yia Vang immigrated to America with his parents when he was five. He studied PR and communications in college and eventually started cooking for church events. Once he was able to cook and prepare menus from his Hmong heritage, he knew he wanted to be a chef. He started pop ups, a food trailer, food halls, and he even worked with past RU guest Chef Gavin Kasen. Today there are four Hmong Union Kitchen locations and Yia has other concepts as well, such as retail and catering. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Instagram: @yiavang70 @unionhmongkitchen 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 Yia Vang 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!

Welcome to the 1000th episode of Restaurant Unstoppable! Joseph and Lucille Cacciatore are the awesome parents of RU's host, Eric Cacciatore. Joe and Lucille are from different parts of Boston and moved to New Hampshire in the early 80s. In 1989, they opened Joe's Depot Diner in East Kingston, NH. In 1998, they closed their doors after plans for a new location fell through.  This is a story Eric has referenced many times on the show. In this episode, we will hear the story of Eric's parents, and their restaurant, from the owners themselves. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Whatever you do in life, do it with your heart and soul and do it right, and you will be successful." "Never give up. Keep going." In this episode with Joseph and Lucille Cacciatore we will discuss: The realities of owning a restaurant when education and information on how to do so properly were limited Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. 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 Joseph and Lucille Cacciatore 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!

Tobie Nidetz is the host of the Restaurant Legends Podcast and a restaurant business consultant. He began in the industry at age 10 in his father's restaurant. He thought he wanted to be in the film and theater industry, but soon transitioning into culinary. He did a high-profile apprenticeship at age 23 and became a consultant for Lettuce Entertain You at age 25. Eventually he opened his first restaurant in Chicago, which closed in 2017. All the while, Tobie has been a busy consultant. In 2018, he began the Restaurant Legends Podcast, which continues today. Check out this Tipping Comp Worksheet from Tobie (super valuable!): Tipping Comp Worksheet Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Don't be afraid to change what you're worth." In this episode with Tobie Nidetz we will discuss: Franchises Tipping The benefits/negatives of restaurant media Fine dining How to be local and sustainable Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://restaurantlegends.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 Tobie Nidetz 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!

Gavin Kaysen is the award-winning chef and founder of Soigné Hospitality Group in Minneapolis known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession. He opened his first restaurant in 2014 and now opens over 5 concepts in various culinary and hospitality verticals. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Man [is the most surprising thing about humanity] because he sacrifices his health in order to make money, then sacrifices his money to recuperate his health, then he is so anxious about the future that he does not enjoy the present; the result being that he does not live in the present or the future, he lives as if he is never going to die, and then he dies never having really lived." In this episode with Gavin Kaysen we will discuss: Culinary school Self-auditing Fine dining Mentors The true definition of hospitality Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Discipline What is your biggest weakness? Ego What's one thing you ask or look for when interviewing/growing your team? Why? What's a current challenge? How are you dealing with it? Continuing to manage multiple different partners and businesses at the highest level Share one code of conduct or behavior you teach your team. Understand the job fully, more awareness and self-auditing What is one uncommon standard of service you teach your staff? Comp items to guests if they will appreciate it What's one book we must read to become a better person or restaurant owner? Eleven Rings by Phil Jackson 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? opsi What is one thing you feel restaurateurs don't do well enough or often enough? Share our successes and failures with each other If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Stay curious Allow yourself to fail Relish in your success Contact: Instagram: @gavinkaysen 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 Gavin Kaysen for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

David Viana is head chef and partner at Heirloom Restaurant Group in New Jersey. David began his career by attending law school in hopes of becoming an attorney. After 6 months in law school, he left because he was unhappy, and enrolled in culinary school. He worked at many well-established fine dining restaurants and eventually joined Heirloom in 2017. Heirloom now consists of a restaurant and a cooking school simultaneously. Many things about Heirloom are brand new in terms of business models and culture. David was also featured on Top Chef! Check out episode 371 with Jock O'Sullivan as mentioned in today's episode. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Under-promise and over-deliver." In this episode with Sam Hart we will discuss: Partnerships Working in fine-dining Alternate payment and tipping models Attending and teaching a culinary school Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Identifying good people What is your biggest weakness? Pride What's one thing you ask or look for when interviewing/growing your team? Are you capable of passion? What's a current challenge? How are you dealing with it? Opening a restaurant Share one code of conduct or behavior you teach your team. Be selfless What is one uncommon standard of service you teach your staff? A surprise gift for guests What's one book we must read to become a better person or restaurant owner? Unreasonable Hospitality by Will Guidara GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast Resy What is one thing you feel restaurateurs don't do well enough or often enough? Listening to your team If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be fearless Make lots of mistakes Learn from your mistakes Contact: Instagram: @chefdaveviana 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 Viana 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!

Sam Hart is the Chef/Owner of Counter in Charlotte, North Carolina. The first time Sam cooked for others was when he was 21 living in Utah after door-to-door mormons came knocking and looked hungry. He then decided to ditch the advertising industry and go to culinary school at 21. He staged at Alinea in Chicago and worked in many other restaurants in many positions before returning to his home town of Charlotte and opening Counter just two years ago. He has since opened Biblio and is planning his third concept. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "You're always going to have problems in life. The goal is to have better problems today than you had yesterday." In this episode with Sam Hart we will discuss: Pairing music with food Advertising Culture Mental health Working at Alinea Being "counter" to the rest of the industry Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Storytelling What is your biggest weakness? Too trusting What's one thing you ask or look for when interviewing/growing your team? What are your goals? How does Counter play into that? What's a current challenge? How are you dealing with it? Finding a team to replace my current team (because they are going on to bigger and better things) Share one code of conduct or behavior you teach your team. You must be willing to give back what you take away What is one uncommon standard of service you teach your staff? We want to represent every guest, not just the loud and annoying guest What's one book we must read to become a better person or restaurant owner? Running With Scissors by Augusten Burroughs 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? We avoid Instagram What is one thing you feel restaurateurs don't do well enough or often enough? Be open and transparent with their staff If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? This life is precious Meditate Give back Contact: Instagram: @chefloosley @counterclt @bibliocharlotte sam@counterclt.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 Sam Hart 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!

Fast Casual Nation, the trailblazing podcast that's been leading conversations and setting trends in the restaurant industry for years delves into the meat of what makes a food business thrive in a market that's hungry for change. Today, we're honored to have André Vener, Co-founder and Partner of Dog Haus, joining us for an insightful discussion. André, along with his team, took Dog Haus from a single location to a nationwide phenomenon by reimagining comfort food classics and cleverly navigating the industry's shifting landscape. We're going to explore Dog Haus' recipe for success, including innovative partnerships, harnessing ghost kitchen networks, and the launch of The Absolute Brands - a virtual food revolution. We discuss growing with new demographics and reaching new consumers in this ever-evolving fast-casual space. Buckle up and prepare for a hearty serving of industry insights that could change the way you look at your menu, your business, and the future of fast casual dining.Founded in Pasadena, California in 2010, Dog Haus is a renowned franchise chain specializing in hot dogs, sausages, chicken, and burgers. From its humble beginnings, it has now grown into a national franchise, boasting over 50 traditional locations and 75 points of sale across 13 states, with new outlets every month.A pivotal element of Dog Haus's strategy is leveraging consumer data analysis. The company works closely with third-party delivery platforms to understand trending products and subsequently refine their menu offerings. Central to Dog Haus's brand ethos is inclusivity, which has led to their commitment to ensuring menu accessibility for all, regardless of dietary restrictions or beliefs. This focus has resulted in a selection of hormone-free, antibiotic-free, and nitrate-free offerings, along with a range of plant-based protein alternatives.When it comes to introducing a new item on their menu, Dog Haus adopts a detailed process. This involves recognizing a consumer need, ensuring its alignment with their brand identity, considering logistics and distribution, and maintaining stringent standards of taste and quality. They also consider an item's suitability for delivery and create a strategic marketing plan to generate interest before the launch.Dog Haus's innovative use of technology is commendable. They have adopted 1Huddle, a gamification app, for employee learning and training — a tool used by respected entities such as the U.S. Air Force and major sports teams like the Golden State Warriors and the L.A. Rams. Furthermore, the use of the Ovation Reservations platform has played a crucial role in managing their significant delivery sales and obtaining real-time customer feedback, enabling the rapid resolution of issues and prevention of repeated problems.Dog Haus's early adoption of plant-based options through a partnership with Impossible Foods has garnered recognition. The comprehensive menu caters to vegans, vegetarians, and those preferring regular meals, demonstrating respect for all dietary preferences. This early adoption not only positions Dog Haus as a choice for various dietary needs but also enhances its reputation as a trusted source for plant-based meals.In 2019, Dog Haus ventured into the realm of ghost kitchens and has since launched five virtual brands, with BAD-ASS Breakfast Burritos leading the pack. These brands are transparently labeled as powered by Dog Haus, reinforcing their commitment to authenticity and transparency.Dog Haus adheres to its core value of authenticity, especially in terms of expansion and maintaining cultural relevance. This dedication resonates especially with Gen Z customers, who appreciate transparency in food contents and brand identities.Looking towards the future, Vener says they would like to have more people try their food and have the Dog Haus experience. The expansion plans for Dog Haus could include licensing, more stadiums, college campuses, and airports. With a relentless focus on growth and innovation, Dog Haus continues to adapt and excel in the fast-casual dining landscape.

Emily Eldh is the Founder and Owner of The Muffin Drop. Emily learned in her teens that she has an autoimmune disease that was worsened by her diet. She then realized how powerful food as medicine can be, and started creating a diet for herself that healed her. She began making planet-based, gluten-free food options, most-famously her homemade muffins, and started to sell them out of her parents home in Connecticut in 2021. The journey started with the hit banana chocolate chip mini muffin and she has since added many more flavors and does pop ups, wholesale, and nation-wide shipping - all this in under 2 years! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "You miss 100% of the shots you don't take." In this episode with Emily Eldh we will discuss: The benefits of learning from YouTube channels Glute-free recipes Food as therapy and healing Marketing on Instagram to start your business Social media marketing Pop ups Whole sale Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Strength What is your biggest weakness? Over-thinking What's one thing you ask or look for when interviewing/growing your team? Honesty What's a current challenge? How are you dealing with it? Making my product shelf-stable What is one book you think will make us a better person or restaurant owner? The Almanac of Naval Ravikant by Eric Jorgenson GET THIS BOOK ON AUDIBLE What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? TikTok 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? Make others feel heard Create something that creates positivity Lead by example and be honesty Contact: Instagram: @themuffindrop Website: https://themuffindrop.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 Emily Eldh 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!

Carrie Morey is the Founder and CEO of Callie's Hot Little Biscuit. Carrie began her career in sales within the early days of the internet. After baking biscuits to bring to sales meetings, she eventually started baking her own biscuits and selling them online and Callie's Hot Little Biscuit grew from there. She was featured on her own show, called Unwrapped, and started a popular food blog, and has published two books. She has opened 4 brick and mortal locations, and currently operates two in Charleston, having closed the Atlanta and Charlotte locations. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: Personal: "Work hard, play hard." "Business: "Be a biscuit; rise tall, be harm and buttery on the inside, and be open to anyone's jam." In this episode with Carrie Morey we will discuss: Sales Letting people go Being featured on TV shows The importance of PR Opening and closing locations Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Kindness What is your biggest weakness? Trusting What's one thing you ask or look for when interviewing/growing your team? Tell me about your integrity What's a current challenge? How are you dealing with it? Figuring out how to scale Share one code of conduct or behavior you teach your team. Kindness always What is one book you think will make us a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK ON AUDIBLE What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Assembly What is one thing you feel restaurateurs don't do well enough or often enough? Customer service If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard Be kind Believe in yourself Contact: Instagram: @callieshotlittlebiscuit Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Carrie Morey 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!

Karalee Nielsen Fallert is Founder, Partner, and CEO of All Good Industries, based in Charleston, SC. Karalee opened her first restaurant in 1996 at the age of 19, having dropped out of culinary school to do so. She sold that restaurant and went on to work for P.F. Chang's where she learned about expansion and training, among many other useful skills. She moved to Charleston, SC and eventually opened restaurants such as Taco Boy, Park & Grove, The Bounty Bar, and The Royal American. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Growth is the only evidence of life." In this episode with Karalee Nielsen Fallert we will discuss: Opening restaurants Working for big chains and learning from them Hiring and managing friends Creating an institution Why restaurant businesses fail Partnerships and operating agreements Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Vision What is your biggest weakness? All or nothing What's one thing you ask or look for when interviewing/growing your team? Integrity What's a current challenge? How are you dealing with it? Surrounding my self with unicorns Share one code of conduct or behavior you teach your team. Growth-mindedness What is one uncommon standard of service you teach your staff? Every person you encounter is a guest What's one book we must read to become a better person or restaurant owner? The Heart of Business by Hubert Joly 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? Microsoft Teams 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? We're better together Clear is kind You become what you believe Contact: info@allgoodindustries.com Instagram: @karaleefallert 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 Karalee Nielsen Fallert 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!

Ellen Yin is the co-owner of High Street Hospitality Group in Philadelphia, PA. Ellen began working in kitchens at an early age and worked her way up to line cook. She then transitioned her focus onto FOH. Before she even entered college, she knew she wanted to open a restaurant. She studied business at Penn. State in order to better prepare herself for the restaurant industry. She intentionally left the industry in her early 20s to work in advertising and sales so she could save money and further her education in business through those jobs. In 1997 she opened Fork and soon after, she opened Fork, Etc. which did prepared meals and bakery options in 2004. Today, High Street Hospitality owns 5 concepts. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Keep pushin'" In this episode with Ellen Yin we will discuss: The benefits of diversity in a restaurant Business school Raising capital The importance of a network when launching a restaurant Partnerships Rebranding your own business Tipping Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Stubbornness What is your biggest weakness? Could be a better listener What's one thing you ask or look for when interviewing/growing your team? Everybody being on the same page What's a current challenge? How are you dealing with it? New business model Share one code of conduct or behavior you teach your team. Support for team members What is one book you think will make us a better person or restaurant owner? The Culture Code by Daniel Coyle Unreasonable Hospitality by Will Guidara GET THIS BOOK ON AUDIBLE What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Microsoft Teams What is one thing you feel restaurateurs don't do well enough or often enough? Take a rest 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? Personal accountability Giving back The importance of family and friends Contact: Email: careers@highstreethospitality.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 Ellen Yin 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!

Amy DePaoli is Director of Marketing at honeygrow. Amy studied marketing at Providence College and has worked for companies like Pet Value and Victory. She worked for an ad agency as well, which she recommends for anyone in a marketing career. Since April of 2022, she has been Director of Marketing for honeygrow, which has grown to 32 locations. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "One team, one dream." In this episode with Amy DePaoli we will discuss: Consumer behavior All things marketing Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Drive What is your biggest weakness? Distractions What's one thing you ask or look for when interviewing/growing your team? Personality What's a current challenge? How are you dealing with it? Managing an enormous amount of projects of equal weight Share one code of conduct or behavior you teach your team. Charity What is one uncommon standard of service you teach your staff? Treating every guest like an individual What's one book we must read to become a better person or restaurant owner? Why We Buy by Paco Underhill 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? Punchh loyalty program What is one thing you feel restaurateurs don't do well enough or often enough? Be in the restaurants and experience what your staff experiences If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work to live, don't live to work Never go to bed in an argument always let people know how appreciated they are Contact: Email: adepaoli@honeygrow.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 Amy DePaoli 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!

Christine Miles is a Consultant, Executive Coach, Entrepreneur, and author of What Is It Costing You Not to Listen?: The Power of Understanding to Connect, Influence, Solve & Sell. She is the CEO and founder of EQuipt, and for three decades she has been serving organizations by helping them apply human skills to drive results and build cultures of empathy. Today we will be discussing the book, and also the five keep steps to listening and understanding, known as "The listening Path." Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: Life is meant to be understood backwards, but lived forward." In this episode with Christine Miles we will discuss: The Listening Path: The Map/The Stops on the Map The Compass The Flashlight The Water Filter The Footprints Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Instagram: @thelisteningguide On the web: https://equipt-people.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 Miles 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!

Greg Root is a partner at Defined Hospitality. Greg started his hospitality career as a teen-aged caddy at a country club in Pennsylvania. Later he attended Indiana University of Pennsylvania where he studied Restaurant and Hotel Management. He graduated in 2000 and, after working in various roles in various restaurants, he was hired as a manager for Starr Restaurants. After 13 years and attaining the role of Director of Restaurants at Starr, Greg opened his own restaurant and has been a Co-Owner of Defined Hospitality ever since. Check out episode 986 with Al Lucas as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Don't mess it up." In this episode with Greg Root we will discuss: Partners Franchising Opening restaurants Being a manager Lifting up neighborhoods through restaurants Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Go, go, go What is your biggest weakness? Need to listen more What's one thing you ask or look for when interviewing/growing your team? What's your aspirations over the next 5 years? What's a current challenge? How are you dealing with it? Get everything done for our people, more fiscal responsibility Share one code of conduct or behavior you teach your team. People are the priority What is one uncommon standard of service you teach your staff? Watching the initial reactions of our guests What's one book we must read to become a better person or restaurant owner? "Oh, The Places You'll Go!" by Dr. Seuss GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Restaurant 365 What is one thing you feel restaurateurs don't do well enough or often enough? Be a part of the community 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 mess it up Try to get ahead of it all Be proud of what you do Contact: Email: greg@definedhospitality.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 Greg Root 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!

Al Lucas is a Partner at Defined Hospitality in Philadelphia, PA. Al began his career at Chart House where he began as a dishwasher, leaving the company 21 years later as the Vice President of the East Coast. He then moved on to be the Director of Operations at Stephen Starr's company. He worked for Cozy Cafe and Border House and eventually arrived as a Partner at Defined Hospitality. Al Lucas has played a significant role in the openings of several restaurants throughout his career. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Jet pilots to not use rearview mirrors." In this episode with Al Lucas we will discuss: Discipline Hard work and doing the dirty work without complaint Opening 21 years with one restaurant company Losing or maintaining trust within your organization Team building and coaching Standardization HR Open book management Partners Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.definedhospitality.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 Al Lucas 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!

Thomas M. Sterner is the founder and CEO of The Practicing Mind Institute. As a successful entrepreneur, he is considered an expert in Present Moment Functioning or PMF. He is a popular and in-demand speaker who works with high-performance individuals including, athletes, coaches, industry groups and individuals of all ages freeing them to operate effectively within high-stress situations so that they can break through to new levels of mastery. As an expert Present Moment Functioning Coach, he has brought clarity to thousands regarding how they can achieve their goals with less effort, in the least amount of time while enjoying the process. Check out The Practicing Mind, Fully Engaged, and It's Just A Thought all written by today's guest! Check out 1Huddle as mentioned in today's episode! Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "I am not my thoughts. Some thoughts I create, but most of my thoughts happen to me unless I'm in charge of the process." In this episode with Thomas M. Sterner we will discuss: How to better your life, improve your discipline, and control your thoughts with Present Moment Functioning (PMF). Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Check out The Practicing Mind, Fully Engaged, and It's Just A Thought all written by today's guest! Website: https://tomsterner.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 Thomas M. Sterner 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!

Keith Benjamin went to Penn State and threw parties for fraternities while also playing lacrosse. He graduated and worked in sports marketing when he started working at a bar in NYC. After a birthright trip to Israel in 2009, he decided to go "all in" on restaurants as a career. He bought in to a restaurant group in 2011 and convinced his partners to open Uptown Social in 2018 in Charleston, 1,500 miles away from their home base. Today, Uptown Hospitality group has 15 locations across three major cities in the US. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Any person's finest hour, the greatest fulfillment to all her or she holds dear, is that moment when that person works their heart out in a good cause and lies exhausted on the field of battle victorious." In this episode with Keith Benjamin we will discuss: Night life business The importance of locals Bar management and ownership The industry's effects on personal relationships Mental health Marketing Events Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Patience What's one thing you ask or look for when interviewing/growing your team? Well-rounded What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Professionalism What is one uncommon standard of service you teach your staff? Push the buy-back What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? BeatGig LineLeap What is one thing you feel restaurateurs don't do well enough or often enough? Look around If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Pay it forward Be generous Contact: Instagram: @kmbenjo 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 Keith Benjamin 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!

Cynthia Wong is the Founder of Life Raft Treats. Cynthia knew she wanted to become a baker at a very young age. She went to culinary school in San Fransisco and then began working as a bread baker there. She then went off to culinary school in France and returned to the states and became a baker in various restaurants across the nation. She worked as a pastry chef in Atlanta for 12 years and moved to Charleston 8 years ago where she worked in her last restaurant. She burned out of the restaurant industry because she didn't appreciate how she was treated and what was unfairly expected of her. She then created Life Raft Treats in 2018 and it has beeb growing ever since. Life Raft Treats has done pop ups, food carts, food trucks, and now it's a full-on wholesaler. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "It's all I got." In this episode with Cynthia Wong we will discuss: Burning out of restaurants Starting small Chefs stealing credits from their cooks/bakers Inventing a unique product Being nominated for a James Beard Pop ups Food trucks Wholesale Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.   Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? I have a gear that other people don't What is your biggest weakness? I'm really impatient What's one thing you ask or look for when interviewing/growing your team? What's your favorite stupid movie? What's a current challenge? How are you dealing with it? Supply chain and inflation Share one code of conduct or behavior you teach your team. Don't be a asshole and don't let anyone be an asshole to you What is one uncommon standard of service you teach your staff? Try our best to accommodate wacky ideas 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 as generous as you can possibly be Don't be an asshole Don't let anyone be an asshole to you Contact: Website: https://www.liferafttreats.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 Cynthia Wong 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!

Menu innovation is key to differentiating a concept in the crowded and competitive chain restaurant environment. During Winsight's annual Restaurant Leadership Conference, which took place this week in Phoenix, Ariz., we caught up with three top execs to find out what innovation looks like at their operations. Donna Josephson, CMO of Shipley Do-Nuts; Andre Vener, co-founder of Dog Haus; and Frank Paci, CEO of Newk's Eatery, each share their menu strategies and how they've contributed to growth. Listen as they talk about what makes their menus unique, the value of LTOs and seasonality, the impact of tech on menu development and more.

Tia Clark is the Founder of Casual Crabbing with Tia, based in Charleston, SC. Casual Crabbing with Tia is an experience that teaches you the art of crabbing, from throwing a cast net to setting bait and fishing, all on the water's edge. It's for anyone; young or old, skilled or unskilled. Tia is a food and beverage veteran, having started washing dishes at 17 and doing basically every job in a kitchen until in 2017 when she started "Let's Go Crabbing" as an Airbnb Experience. It soon became one of the best and most popular in the world. Today she books the events through her own website and has a full crew. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Work for joy and not money." In this episode with Tia Clark we will discuss: Depression in the restaurant industry Building a work "crew" rather than employees Making a connection with the ocean Substance abuse in the industry Being introduced to crabbing Getting customers to leave positive reviews Charging what your service is worth The importance of creating your own website Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.casualcrabbingwithtia.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 Tia Clark 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!

Mickey Bakst is the Co-Founder of Ben's Friends. Ben's Friends is a community of chefs, bartenders, line cooks, servers, sommeliers, host and hostesses, GMs and owners who have found or are seeking sobriety. Their mission: "to offer community, hope and a path forward for those struggling with substance abuse and addiction." Mickey Bakst has been sober since 1982. He began his restaurant career in the early 70's at a restaurant in Newport Beach, CA. In 1974 he bought into the restaurant and was a co-owner from 1974 until his exit in 1982 when he also go sober. After successfully navigating AA and attaining his sobriety, he rejoined the restaurant industry in the fine dining realm. He is "officially" retired now, after serving as the GM at Charleston Grill. He is known as the "unofficial mayor of Charleston" today. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Sobriety is my super power." In this episode with Mickey Bakst we will discuss: Sobriety Substance abuse in the industry The industry in the 70s and 80s Fine dining Taking care of your people and your guests at an equal measure The future of the industry Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.bensfriendshope.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 Mickey Bakst for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Scott Shor is the Owner/Managing Partner at Edmund's Oast. Scott moved to Charleston in 2004. He began working at Ted's Butcher block in 2007, which had a small craft beer selection. This is where his fondness for craft beer and spirits really took hold. In 2008, he opened Charleston's Beer Exchange. He opened another locations, called Greenville Beer Exchange in 2010 and later sold it. It is still operational today. Finally, in 2017, he opened Edmun's Oast, which now has two locations including a brewery. Today, Edmund's East Brewing Co. sells its products to 8 states. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "You gotta want it." In this episode with Scott Shor we will discuss: What is hard work? How to open a business "wrong" Retail How to garner investors Offering ownership to employees Investing in your people Private events Impact on community Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Willingness to work Surround yourself with amazing people What is your biggest weakness? Unrelenting willingness What's one thing you ask or look for when interviewing/growing your team? People who are genuine What's a current challenge? How are you dealing with it? Rising costs of everything Share one code of conduct or behavior you teach your team. The team puts people first What is one uncommon standard of service you teach your staff? Underberg - digestive bitter What's one book we must read to become a better person or restaurant owner? Unreasonable Hospitality by Will Guirdara GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Apple Watch What is one thing you feel restaurateurs don't do well enough or often enough? Stop and asses what you are doing and why you are doing it 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 can make anything meaningful and make it matter Help people Give back Contact: Email: scott@edmundsoast.com Instagram: @edmundsoast Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Scott Shor 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!

James London is the Chef/Owner of Chubby Fish in Charleston, South Carolina. Chubby Fish is a dock-to-table restaurant where all dishes are sold using fish caught on the day it is served. James decided at the age of 20 to leave drumming in bands behind for a career as a chef and restaurant owner. he attended culinary school and by the age of 26, he was the Executive Chef at a Nico's from 2010-2012. He worked in New York and California until he returned to Charleston and opened his own restaurant, Chubby Fish, in 2018. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Be like water." In this episode with James London we will discuss: Culinary school Working as a executive chef Partnerships When owners clash Opening a restaurant Dock-to-table restaurants Pitching to investors and banks Today's sponsor: Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? I love my people What is your biggest weakness? ADD What's one thing you ask or look for when interviewing/growing your team? 5 year plan? What's a current challenge? How are you dealing with it? Expansion Share one code of conduct or behavior you teach your team. Calmness under pressure What is one uncommon standard of service you teach your staff? Say goodbye to every guest that leaves the restaurant What's one book we must read to become a better person or restaurant owner? The Creative Act: A Way of Being by Rick Rubin 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? POS - Solido What is one thing you feel restaurateurs don't do well enough or often enough? Cook family meal for employees If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be like water The golden rule Be nice to everyone Contact: Website: https://www.chubbyfishcharleston.com Instagram: @chubbyfishchs 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 James London 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!

Randi Weinstein is the Founder of FAB. Randi Weinstein is from Long Island and got her start in the industry in the front of house. After moving to Charleston, she became Director of Events at Wine + Food Festival from 2006 until 2014. In 206 she Founded FAB (Females And Business) which began as one person's vision to create a business workshop for all women in hospitality. The intent of FAB is to be a place for women to connect with others, share stories, become each other's resources, champions, and ultimately, empower one another. Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote/mantra: "Just ask." In this episode with Randi Weinstein we will discuss: When old money combats new money in a city How a hurricane affects a community Events planning The political impact on restaurants The emergence of southern cooking in the national attention The vision of a better restaurant industry in the future Today's sponsor: Ovation - Do you want real-time feedback from your guests instead of 1-star reviews? Ovation uses a 2-question, SMS-based survey, and frictionless integrations with online ordering platforms and other tools to enable restaurants to easily resolve guest concerns in real-time, get more 5-star reviews, discover insights to improve, and drive revenue. Unstoppable listeners who sign up will get$100 off their set-up fee! Visit ovationup.com/unstoppable to learn more. 1Huddle - 1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly. Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Contact: Website: https://www.thisisfab.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 Randi Weinstein for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy”chat with André Vener, partner and co-founder of Dog Haus. Dog Haus is known for its signature all beef Haus Dogs and handcrafted proprietary Haus Sausages, as well as its 100% genetically tested, humanely raised, hormone- and antibiotic-free Black Angus beef from Creekstone Farms. The founding partners are three friends who share a passion for creativity, quality and commitment to community. They are Hagop Giragossian, Quasim Riaz and Andre Vener and they opened their first Dog Haus in Pasadena, California in 2010. Frischling starts out the episode by asking the Trivia Tuesday segment question, “Was Vener a guest at Michael Jackson's funeral?” Where the answer will be revealed at the end of the show. Vener talks about Dog Haus and says they have about sixty locations in twelve states and the restaurant is known for dogs, sausage, burgers, hot national chicken sandwiches, plant-based foods, a kick-ass bar program and their virtual brands. Vener is asked about his foresight to create virtual brands prior to the pandemic and the launch of The Absolute Brands. Vener talks about breaking down the Dog Haus menu to create five different companies by looking at items that were ordered for take out. During the pandemic Dog Haus was able to give their franchisees the opportunity to offer brands that had been created only for ghost kitchens. They would be able to have five concepts to offer for delivery since the bars and restaurants were shut down. Dog Haus went from minus 45% in April to being up 12.5% in the second half of the year with all of the shutdowns. The virtual kitchens started running solely within their stores but have since partnered with Kitchen United, Kroger and CloudKitchen to grow their reach. Vener talks about the convenience of having Kitchen United brands in a grocery store. He shares how you are able to order from multiple brands all in the ease of placing one order. This is also a great way to introduce the name of brands to grocery store customers. To hear Tuesday's Trivia answer and how Vener is bringing Bad-Ass Breakfast Burrito concept to a brick-and-mortar, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and Jimmy Frischling “The Finance Guy”chat with André Vener, partner and co-founder of Dog Haus. Dog Haus is known for its signature all beef Haus Dogs and handcrafted proprietary Haus Sausages, as well as its 100% genetically tested, humanely raised, hormone- and antibiotic-free Black Angus beef from Creekstone Farms. The founding partners are three friends who share a passion for creativity, quality and commitment to community. They are Hagop Giragossian, Quasim Riaz and Andre Vener and they opened their first Dog Haus in Pasadena, California in 2010. Frischling starts out the episode by asking the Trivia Tuesday segment question, “Was Vener a guest at Michael Jackson's funeral?” Where the answer will be revealed at the end of the show. Vener talks about Dog Haus and says they have about sixty locations in twelve states and the restaurant is known for dogs, sausage, burgers, hot national chicken sandwiches, plant-based foods, a kick-ass bar program and their virtual brands. Vener is asked about his foresight to create virtual brands prior to the pandemic and the launch of The Absolute Brands. Vener talks about breaking down the Dog Haus menu to create five different companies by looking at items that were ordered for take out. During the pandemic Dog Haus was able to give their franchisees the opportunity to offer brands that had been created only for ghost kitchens. They would be able to have five concepts to offer for delivery since the bars and restaurants were shut down. Dog Haus went from minus 45% in April to being up 12.5% in the second half of the year with all of the shutdowns. The virtual kitchens started running solely within their stores but have since partnered with Kitchen United, Kroger and CloudKitchen to grow their reach. Vener talks about the convenience of having Kitchen United brands in a grocery store. He shares how you are able to order from multiple brands all in the ease of placing one order. This is also a great way to introduce the name of brands to grocery store customers. To hear Tuesday's Trivia answer and how Vener is bringing Bad-Ass Breakfast Burrito concept to a brick-and-mortar, check out this episode of Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and special host, Rev “The Marketing Guy” bring you this episode on the road from the Fast Casual Executive Summit in Indianapolis. They chat with Kathy Doyle, President and Publisher at Networld Media Group, Jim Bitticks, President and COO at Dave's Hot Chicken, Zack Oates, Founder and CEO at Ovation and André Vener, Partner at Dog Haus. Kathy Doyle stops by to talk about the Fast Casual Executive Summit that is now in its seventeenth year. When they started this model it was about bringing fun networking and learning together to the industry. Doyle says, “I mean I don't care what you do for a living no matter how much you love it. Some days are longer than others. So when you can throw some fun in there and people are having a good time, a lot of things get done and deals get done and people learn and they move forward when they're on the road.” She adds, "so that's the real mission of the Fast Casual Executive Summit.”Dave's Hot Chicken president and chief operating officer, Jim Bitticks stops by to talk about the brand and its start. He says, “Dave's Hot Chicken is a concept that started in a parking lot just five and a half years ago with three guys, nine hundred dollars, an igloo ice chest, an E-Z Up and a portable frier.” Bitticks adds, “They got strategically lucky that a Farley Elliot, a blogger from Eater LA came in on the third day and loved it, posted a blog article on it. The next day they were wrapped around the block and it never stopped.” Dave's Hot Chicken has 84 locations today. Oates, the founder and CEO of Ovation, stops by to chat about the show and The Perfect Pitch, which was a global contest like Shark Tank for fast casual brands. Oates said the winner was Flake Pie, out of Utah. When asked why Oates comes back to Fast Casual Executive Summit each year he says, “This is such a good place to not just meet people but reconnect with people and this is something that's really fun, as I was looking through the agenda last night it's like every single panel has an Ovation customer on it. Which is really cool to see because when we came here two years ago we did not have a single customer that was here.” André Vener, Partner at Dog Haus shares what to expect in his session, he says they will be talking about ghost kitchens and what is going on in that space including Dog Haus' Kroger partnership they have with Kitchen United. They talk about it being a unique opportunity in a grocery store. Dog Haus was created by three friends in 2010 with a passion for hot dogs. Vener says they have about 75 locations, in 20 states. To hear the branded quickfire with the guests, technology that Dave's Hot Chicken has added and more check out this episode Hospitality Hangout.

In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy” and special host, Rev “The Marketing Guy” bring you this episode on the road from the Fast Casual Executive Summit in Indianapolis. They chat with Kathy Doyle, President and Publisher at Networld Media Group, Jim Bitticks, President and COO at Dave's Hot Chicken, Zack Oates, Founder and CEO at Ovation and André Vener, Partner at Dog Haus. Kathy Doyle stops by to talk about the Fast Casual Executive Summit that is now in its seventeenth year. When they started this model it was about bringing fun networking and learning together to the industry. Doyle says, “I mean I don't care what you do for a living no matter how much you love it. Some days are longer than others. So when you can throw some fun in there and people are having a good time, a lot of things get done and deals get done and people learn and they move forward when they're on the road.” She adds, "so that's the real mission of the Fast Casual Executive Summit.”Dave's Hot Chicken president and chief operating officer, Jim Bitticks stops by to talk about the brand and its start. He says, “Dave's Hot Chicken is a concept that started in a parking lot just five and a half years ago with three guys, nine hundred dollars, an igloo ice chest, an E-Z Up and a portable frier.” Bitticks adds, “They got strategically lucky that a Farley Elliot, a blogger from Eater LA came in on the third day and loved it, posted a blog article on it. The next day they were wrapped around the block and it never stopped.” Dave's Hot Chicken has 84 locations today. Oates, the founder and CEO of Ovation, stops by to chat about the show and The Perfect Pitch, which was a global contest like Shark Tank for fast casual brands. Oates said the winner was Flake Pie, out of Utah. When asked why Oates comes back to Fast Casual Executive Summit each year he says, “This is such a good place to not just meet people but reconnect with people and this is something that's really fun, as I was looking through the agenda last night it's like every single panel has an Ovation customer on it. Which is really cool to see because when we came here two years ago we did not have a single customer that was here.” André Vener, Partner at Dog Haus shares what to expect in his session, he says they will be talking about ghost kitchens and what is going on in that space including Dog Haus' Kroger partnership they have with Kitchen United. They talk about it being a unique opportunity in a grocery store. Dog Haus was created by three friends in 2010 with a passion for hot dogs. Vener says they have about 75 locations, in 20 states. To hear the branded quickfire with the guests, technology that Dave's Hot Chicken has added and more check out this episode Hospitality Hangout.

Let BRO! get you out the dog house --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

Andre Vener helped create a household name in Dog Haus (@doghausdogs) with a dynamic approach to classic food choices. Listen to this interview to learn about launching successful restaurant brands, franchising, and scaling with ghost kitchens.  LET US KNOW WHAT YOU LEARNED on Restaurant Influencers, presented by Toast? https://restaurantinfluencers.media Try POPMENU Answering: https://popmenu.com/influencers Make your restaurant better with TOAST tech: https://bit.ly/3vpeVsc

Andre Vener helped create a household name in Dog Haus (@doghausdogs) with a dynamic approach to classic food choices. Listen to this interview to learn about launching successful restaurant brands, franchising, and scaling with ghost kitchens.  LET US KNOW WHAT YOU LEARNED on Restaurant Influencers, presented by Toast? Try POPMENU Answering: Make your restaurant better with TOAST tech:

Dog Haus Interview with Sabrina 03/24/2022

This is the “Who did it first” podcast on the Outpost Media Podcast network. On this show we ask the questions no one is asking.Jeff and Kyle rarely miss lunch. Much to the dismay of their wives and clothing. On a certain day they went to a lovely establishment called "The Dog Haus" to eat some delicious gourmet hot dogs. Then Jeff got to thinking...Who Did it First, Hot Dogs!Follow us on Social Media:Twitter: https://twitter.com/WDIFPodFacebook: https://www.facebook.com/WDIFPodInstagram: https://www.instagram.com/wdifpod/Dog Haus: https://twitter.com/doghausdogs