Podcast appearances and mentions of nick sarillo

Dr. McKinley is joined by Nick Sarillo, owner and operator of two large pizza restaurants in the Chicago area. With his family roots in the restaurant business, Nick set out to make his own dream happen. The purpose statement on their website says it all: “Our dedicated family provides this community an unforgettable place; to connect with your family and friends, to have fun and to feel at home!” Listen in to this conversation that covered managing generation Z employees to leading from purpose and intention.

Martha Hoover had zero restaurant experience prior to 1989; up to this point, she was a sex crime prosecutor. Not having any experience did not stop her, and neither did the sexism from her male counterparts. She would soon prove them wrong with the creation of  Café Patachou. Now, 33 years later, Café Patachou scaled to become Patachou Inc. where Martha is the owner/operator of 6 unique brands (Café Patachou, Petite Chou, Napolese, Public Greens, Bar 114, and Apocolypse Burger) consisting of 14 total locations across Indianapolis. In addition, she has created The Patachou Foundation where she and her team directly feeds and educates 1,000 food-insecure children in Indianapolis. Check out episode 745 with Chris Schultz about knowing when to scale as mentioned in today's episode! Check out episode 910 with Kristen Barnette as mentioned in today's episode! Check out episode 760 with Nick Sarillo as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The perception of abundance creates disdain for resources." In this episode with Martha Hoover we will discuss: The creation of waste in our industry, waste of all kinds Is it possible to achieve "work/life balance" ever? Opening a restaurant with no prior restaurant experience The price of food The difference between cash flow and profit Passionate about food When to scale How to scale Restaurant industry awards Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. 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? Delusion What is your biggest weakness? Delusion What's one thing you ask or look for when interviewing/growing your team? How does this person fit in with our values? What's a current challenge? How are you dealing with it? Maintaining relevancy and continuing to operate an organization that is distinguished from other restaurants Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Sheer understanding that people come to our restaurants for a reprieve from their life What's one book we must read to become a better person or restaurant owner? Imaginable by Jane McGonigal 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? Foodager - Craftable If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do unto others as you would do to yourself Know thyself Aways speak truth to power Contact info: Email: martha@cafepatachou.com Website: https://www.patachouinc.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 Martha Hoover 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!

Nick Sarillo, Founder and President, Nick’s Pizza & Pub, joins John Williams to talk pizza! Nick tells us about how long he’s been in the pizza business (opened the Crystal Lake restaurant 27 years ago), how the pizza business runs in his family, what kind of pizza is served at Nick’s, how they managed business […]

Nick Sarillo, Founder and President, Nick’s Pizza & Pub, joins John Williams to talk pizza! Nick tells us about how long he’s been in the pizza business (opened the Crystal Lake restaurant 27 years ago), how the pizza business runs in his family, what kind of pizza is served at Nick’s, how they managed business […]

With excitement allow me to introduce you to today's guest, Founder and CEO of Kiwi Restaurant Partners and nurish, Troy Hooper. With 30 years of hospitality management in luxury and casual dining, Troy brings a breadth of knowledge and diverse experience to KRP. Troy has built new concepts, redesigned and rebranded existing restaurants and hotels, and improved upon well-established venues throughout the U.S. for iconic brands such as Hilton Corporate properties, Sheraton, TPC Golf Clubs, as well as luxury Caribbean resorts, and exclusive private memberships clubs. A business and operations specialist, Troy has a proven track record of aggressive top and bottom-line growth while attracting and training top talent and creating robust cultures that deliver world-class service. Check out episode 760 with Nick Sarillo about creating paths for tangible growth in your restaurant, as mentioned in today's episode. Listen to episode 437 with David Scott Peters on menu engineering as mentioned in today's episode! Listen to episode 840: Trademarks 101 with David Lizerbram as mentioned in today's episode! Listen to episode 675 or episode 765 with Shawn Walchef as mentioned in today's episode! Listen to episode 769 with Kyle Inserra on Real Estate, Scaling, Partners, and Equity as mentioned in today's episode! Listen to episode 771 with Kyle Inserra about Profit First and Partnership Agreements as mentioned in today's episode! Tools recommended in today's lecture include: Meez Yelli Wisetail RestaurantOwner.com Phenium Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "First seek to understand, then seek to be understood." In this lecture with Troy Hooper we will discuss: These are the 6 areas we will cover today: Onboarding Systematization Financials Supple chain Marketing First build/next location Today's sponsor: This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ's VendorPay network. With PlateIQ's VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ's VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.   Through the combination of innovative bar and restaurant inventory management software and highly-skilled inventory management experts, Sculpture Hospitality uses drilled-in reporting functionalities to find opportunities in your inventory management processes where you can drive real profit growth. Are you interested in learning more about how you can use data to improve your restaurant or bar's profitability? Get in touch with Sculpture Hospitality today.   Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Website: krpusa.com Email: troy@krpusa.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Troy Hooper for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Nick Sarillo is the CEO of one of the top ten busiest independent pizza companies in per-store sales in the U.S. In an industry in which the average annual turnover rate is more than 150 percent, Nick's Pizza & Pub boasts less than a 25 percent employee turnover rate. He is a leading expert in leadership, organizational culture, employee engagement, and executive development. He also serves as a mentor and coach to entrepreneur's, CEO's, and leaders from technology startups to the health and fitness, retail and manufacturing industries. This Episode is Sponsored By: We wholeheartedly recommend Talkspace for therapy. You can sign up online and start therapy the same day. You can text, video, or send voice-messages to your licensed therapist making it incredibly convenient to have virtual sessions from the comfort of your home. Talkspace is affordable, has thousands of licensed therapist with years of experience, and secure. To match with a licensed therapist today, go to: millionaire-interviews.com/talkspace and make sure to use code millionaire to get $100 off your first month. BKA Content, a writing agency with 10+ years of experience, now offers a monthly subscription that will do it all for you. They offer different sized packages depending on how many blogs per month you like and you'll also have a dedicated account manager that will do all your keyword research, topic creation, and blog writing. If you sign up right now, you can get up to one month worth of blogs for free, go to: millionaire-interviews.com/BKAContent   First impressions are everything, so if you're looking to make an impact with your online content, you need Issuu, the easiest way to make your creative ideas come to life and share everywhere you want to be seen. Issuu is the best platform to create and distribute beautiful digital content from marketing materials to magazines, to flipbooks and brochures, and more. Get started with Issuu today for free, or if you sign up for premium account, you'll get 50% off when you go to millionaire-interview.com/issuu and use promo code millionaire at checkout. The Exit Planning Institute is the only organization that offers the certified exit planning adviser credential and provides professional advisers the training, knowledge, tools, and network needed to help business owners build more valuable and transferrable companies. The CEPA credential program is a 1-week course that is available both in person and online, listeners receive a special offer when they register, enter code: Exit at checkout to receive $1,000 off retail price for any remaining 2021 program. Register today at millionaire-interviews.com/earncepa When it comes to your next business read, you have options. You could pick up that trendy, buzzworthy business book or you could learn the timeless, buzzword free, lessons of a straightforward modern classic. I'm talking about Good Profit by Charles Cook, a CEO with real world track record of decade upon decade of actual exponential business growth. If you want the lessons from someone who has actually done it? Start by visiting: millionaire-interviews.com/goodprofitbook   Tam in Japan had an online connection problems during his one-on-one call with Austin, which means that we will never know how we can help him. However, if you want to know how we can help you on our one-on-one Patreon call, then become a member today by signing up at: millionaire-interviews.com/patreon     Want to Support the Show? Well we'd love for you to join our Patreon Group!  What's in it for you?  Well you'll instantly get a scheduled call from Austin, where he'll help you with your current or future business... Sign-Up Now at millionaire-interviews.com/patreon.

Let's talk pizza and how YOU can get more than a "Slice Of The Pie" in your restaurant with owner and author Nick Sarillo. Nick is the author of "A Slice of the Pie: How to Build a Big Little Business and the owner/founder of "Nick's Pizza & Pub". What I want to discuss from the book #1 - Page 39 "Nick's Values" #2 - Page 169 "Huddle Structure" #3 - Chapter 3 "Let People Be Themselves"

Click here to Join the RUNetwork and Get 30-days access on me-- FREE. Plus get the bonus assets mentioned in today's episode.  The Shed Restaurant in Libby, MT- Executive Chef Opportunity  Nick Sarillo is today's guest. He is the founder and CEO of Nick's Pizza and Pub with locations in Crystal Lake and Elgin, IL. He is also the author of A Slice of the Pie: How To Build A Big Little Business. Additionally, Nick is the founder of the Trust and Track Institute. Check out episode 099 and episode 170 with Nick Sarillo! Check out episode 743 with Rudy Miick as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "I inspire purpose and values in people's work and life." In today's workshop with Nick Sarillo we will discuss: Workshop details, along with tangible resources provided by Nick Sarillo, can be found here when you become a member. That link gets you your first 30 days for free! Today's sponsor: 99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest! Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Contact info: Nick's Trust and Track Institute website Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nick Sarillo 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!

Nick Sarillo is the founder of the Trust & Track Institute and Nick's Pizza & Pub – the sixth busiest independent pizza company in per-store sales in the United States. Founded with the purpose of providing the community with an unforgettable place where families could relax and have fun, Nick's Pizza & Pub was recently named one of the Top 25 Best Small Businesses in the country by Forbes Magazine. Nick credits his company's success to his purpose-driven culture, which is the focus of his book, A Slice of the Pie: How to Build a Big Little Business (Portfolio; 2012). Nick is a regular speaker at entrepreneurship and HR conferences, and his insights have been featured in The New York Times, The Economist, Inc., Fast Company and Investor's Business Daily. What you'll learn about in this episode: How to drive a trust that helps you grow through the tough times How to build systems around purpose and values Why it is so significant to shift from the mindset of a manager solution to a purpose and value solution How Nick views millennials and what has been the key to being so successful with 70% of Nick's Pizza and Pub's workforce being under the age of 25 Why Trust and Track is so powerful and how it is the complete opposite of command and control leadership How Nick defines culture Why it is so important to be explicit in defining your purpose The three keys to effective communication Why Nick does not want people coming to him seeking permission at work Additional resources: Facebook: https://www.facebook.com/nsarillo Twitter: @NickSarillo Linkedin: https://www.linkedin.com/in/nickfsarillo/

Nick is the CEO of one of the top ten busiest independent pizza companies in per-store sales in the U.S. In an industry in which the average annual turnover rate is more than 150 percent, Nick’s Pizza & Pub boasts less than a 25 percent employee turnover rate. Nick’s restaurants have won the National Restaurant Association/American Express “Good Neighbor Award” four times and have been featured in Chicago’s Bestfor having “Great Pizza and [a Great] Company.”

If you interested in cutting Restaurant costs, check out our Free Tools.  We talk about just how much people are saving with these ways of cutting Restaurant costs.   We look at the myths about the kind of food that you have in the restaurant, and how great food just doesn't speak for itself. It's the economy stupid - no, often it isn't.  There might be fundamental issues with your Restaurant that you need to fix. Everyone will love my Restaurant - no they won't.  And try to appeal to everyone is a great way to have an average Restaurant. You can't create a great culture in a Restaurant.  Wrong, there are lots of ways that you can do it.  Check out Nick Sarillo and Carrie Luxem, they are experts in building great Restaurant cultures.  9 (yes number 9 in our list of the Top 7 Restaurant Myths :) ).  You can't make money in Restaurants.  Yes you can, you need a plan, a great team, some great products and you need to execute on it. For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

Instilling authenticity in a service business is one thing; adding fun to it is another. Incorporating this culture in a business is crucial to its success and growth. Nick Sarillo introduced both values to his restaurant, and no wonder it has become one of the top ten busiest independent pizza restaurants in the United States. Nick is the Founder and CEO of Nick’s Pizza and Pub. He’s also the bestselling author of Slice of Pie. Nick imparts how he made “fun” a part of their culture and showed transparency on a daily metric with his people. Learn more about his passion for teaching and the most important tool in his business toolbox. Love the show? Subscribe, rate, review, and share! Here’s How » Join the Business Done Differently community today: findyouryellowtux.com Business Done Differently Facebook Business Done Differently Twitter Business Done Differently YouTube Do You Stand Out? Take The Yellow Tux Quiz

On this week’s donothing podcast, I sat down with the founder of Nick’s Pizza & Pub, Nick Sarillo. The creator of the innovative “trust-and-track” management style, Nick launched one of the country’s most successful pizza restaurants and also proved that purpose-driven, community-focused leadership can reap immense rewards. From starting out as a carpenter to launching his own family-friendly restaurants outside of Chicago, Nick’s success serves as a great example of why living your purpose and values truly works. By putting his people first and supporting their growth, Nick’s Pizza experiences low turnover, high engagement and stellar profit margins. In addition to running Nick’s Pizza and Pub, Nick is a TEDx speaker and the author of A Slice of the Pie: How to Build a Big Little Business. He is also the founder of the Trust and Track Institute, where Nick and other coaches train leaders on how to achieve success through honesty and accountability. Connect With Nick Sarillo Website Trust & Track Institute Website Twitter LinkedIn Facebook Purchase Nick Sarillo’s Book, A Slice of the Pie: How to Build a Big Little Business Buy It Here

We discuss the Just Eat half year results.  Our advice is always to try and negotiate on the rates that they charge.  There can be a big variation between the commissions that they charge different restaurants - so negotiate and see how much you can save.  (Or you can get Free Restaurant OnLine Ordering with FROLO) :)   This episode covers People and Processes so that you can take a holiday. People.   We've talked to some experts on Restaurant hiring and culture, like Nick Sarillo from Nick's Pizza and Pub in Chicago and Carrie Luxem, from Restaurant HR Group, about how to hire right for your company and how to retain great people.  Getting the hiring right is a big part of building a strong team and a strong team is a team that can function when you are away on your holiday. Process The last P in the 3Ps of taking a holiday is process.  How do you do everything in your Restaurant?  Clear communication about what the job entails and how it needs to be done. We look at a couple of examples around how process can make a big difference in your business and how it can build trust into your business.  Too many businesses don't do inventory and they are afraid to leave the business because they are worried that too much stock will walk out the door if they aren't there. Too many restaurants are only open when the owner is physical in the Restaurant.  If you had great processes, you can then open longer, which can dramatically increase profitability.  Have a listen to this because it can make a big difference. Some tech we use are Slack and Zoom.  This helps our teams communicate.  Confluence is a great tool to keep all of your procedures.  This is great for recipes and for all of your opening and closing routine procedures.  IP cameras are a great way to provide a powerful tool to help with trust.  It is good to be able to review the video for instances when a customer claims a hair is in their soup, or someone working the till, or the staff member that doesn't do any work.   Helping Restaurant owners take a holiday is a big thing for us, so if you've used any of our tips or tools to take a holiday, please send us a photo! For more information on this podcast, check out our show notes. If you liked this episode, please leave a review in iTunes.  It really helps us to get the word out and share it on our Facebook page. For Free Tools  to build your Restaurant business, check out our free tools page.  We've helped restaurants around the world build the Restaurant that they always wanted with our tools.  Our free booking tool has taken over $25,000,000 in seats booked.

    We look at Just Eats latest profit results.  Orders growth is slowing and they are relying more for Revenue growth on top placement, which is where Restaurants pay for higher results in the Just Eat listings.  In Australia, Menulog has struggled with the entry of UberEats and Deliveroo and our Free Restaurant OnLine Ordering system. In this podcast we look at how you can build a community in your Restaurant.  Looking at a place like Nick's Pizza and Pub, you can see the way that Facebook represents the integrated, community focused marketing plan that Nick Sarillo has at Nick's. Marketing with suppliers.  Telling the story of your suppliers can really help you to tell your story better.  Your suppliers are often struggling to get traction with their customers, so if you are marketing heir great produce, you may be able to access marketing funds or resources like a wine maker from your local winery to help run a wine tasting.  You can even run joint marketed events, engaging with not only your email marketing list, but possibly your suppliers. Marketing to journalists.  There are a lot less journalists now, which means that journalists are very time poor.  This means that you can start telling a story about your Restaurant that is newsworthy.  (Hint:  The best place to interact with Journalists is on Twitter.)  In dealing with bloggers and journos, have a think about the way that Danny Meyer in Setting the Table.  Every restaurant should have a PR plan and Facebook can be a great way of driving your PR plan. We like to use email marketing with Facebook.  You can upload your email list into Facebook (if you are happy to) to increase the conversion rate of campaigns by running an ad to people who have already received an email. The 9th way of our 8 ways  to use Facebook to grow your restaurant is to use Facebook for market research.  This means that you can have better dishes on the menu and you are creating connections and relationships with people as they help you to create the dishes that they want.  These customers will be more likely to come into your Restaurant to try that meal when they see that meal advertised.  

Rudy Miick joins me on the show today to talk about how leadership and training can build a business for long term success.  Mentioned In This Episode Miick Companies Website Rudy Miick on Twitter Miick Companies on Facebook Big Bon Pizza  Nick Sarillo of Nicks Pizza Smart Pizza Marketing Mastermind Smart Pizza Marketing Email (the best email) SPM Marketing Platform Thanks For Listening Thank you for taking the time to listen to this episode. I hope that you have found it to be valuable. If you have a question or comment you can email at Bruce@smartpizzamarketing.com  Like us on Facebook too for updates and interesting marketing articles Leave us a quick Review If you did find this information valuable it would be awesome if you could share it using the social media buttons on the side of the post. Also, please leave a quick review on Itunes or Stitcher… would really help grow the show and get more guests on to help you grow your business and marketing.

Paul chats with Nick Sarillo of Nick's Pizza and Pub about what shaped his business and life.

Last week, I was so intrigued by what Nick Sarillo shared with us around trust-and-track leadership that I wanted to dig deeper. Today, we are fortunate to have Kelsey Smith, Director of Nick’s University, here to take us behind the scenes to learn more about creating success with Millennials, with a focus on her story […] The post 010 – Kelsey Smith on Trust-and-Track leadership and the Millennial workforce appeared first on Conscious Leadership Weekly.

This week launches our Millennials in the Workforce Series where we highlight the generation who is coming into the workforce and changing how we run our businesses. This series was inspired by the huge response to Simon Sinek’s recent interview on Inside Quest where he answers the “Millennial question.” Simon Sinek gives a great overview […] The post 009 – Nick Sarillo on how to manage a Millennial workforce appeared first on Conscious Leadership Weekly.

Nick Sarillo is an expert in building a great culture.  He run's Nick's Pizza and Pub in Chicago.  It is America's third largest independent pizza Restaurant. Nick was a building by trade (he built the restaurant!) and he has taken the skills from his building business in managing a team across to his Pizza business.  Nick is an expert in building culture.  I was lucky enough to eat at Nick's and it is a great experience.  His staff have a very low turnover, love working at the Restaurant, truly believe in the values of the business. Nick practices open book accounting.  Unlike a lot of businesses that talk about it, Nick really does do it.  I've seen it!  I have seen the P+L up on the wall for all to see. Have a listen to this podcast and have a think about your approach to hiring and managing a team.   In Tech Focus, we look at Canva, a great tool to help you put text and create Social Media content quickly and easily. We finish off with a quote from Sun Tzu.

Profitable Hospitality is the goal of all Restaurant owners, but it can be very hard to achieve.  We look at 7 areas that Restaurant, Cafe and Take Out owners can impact profitability and we look at ways that you can improve profitability in each of the areas. 1.  Your business plan and the sample P+L.  What are the KPIs that you need to be looking at to achieve profitability. 2. Your Marketing Plan. 3.  Hiring and training.  How much money are you wasting on bad hiring practices and how many great employees leave your Restaurant because it isn't a great place to work.  We will cover one great tip we have used to find the great employees, which is very cheap to use!  We talk about how Nick Sarillo builds a great Restaurant culture. 4.  Wage costs.  How do you look at your wage costs?  5.  Rent.  We cover an interesting way to look at your rent and 1 way that may help you save a little rent per month. 6.  Managing your food and bev costs.  What is the number 1 way to decrease your food costs without decreasing the quality of your food?  Why not use some of the food costing tools from Sysco? 7.  Menu Engineering.  What is the process for Menu Engineering and how should you do that?  What is the number one most profitable phrase in Restaurant Marketing and are you using it? 8.  What is the 8th item of our list of the Top 7 things to do to increase your Restaurant Profitability?  You'll have to listen to the podcast to find out :)   We look at Big Huey's Diner, their awesome menu and some of the great things that they are doing to increase profitability in their restaurant.  

Almost everyone loves pizza. Almost no one loves policy, especially employees. If you’re planning to grow a business, it pays to know in advance how your policies will affect the way your employees work for you, because that will affect your success. Better yet, don’t bother with policies at all. But are you ready to put your policy book in the company shredder? Today’s guest, Nick Sarillo, is the founder and CEO of Nick’s Pizza and Pub, a restaurant that boasts a turnover rate that is 125% lower than the industry standard, and Nick credits his management style and lack of restrictive policies for earning his employees’ overwhelming support… PLUS: The amazing story of Nick’s big failure, and the unexpected way he went against the ‘smart people in the room’ to turn it around How policy keeps you from being an effective leader Giving employees ultimate freedom while still making the right choices The all-or-nothing test to make sure everyone is on board with you This episode isn’t just for companies with large teams. If you’re an entrepreneur looking to grow your business, you NEED to implement Nick’s management style with your first employee – all the way to your 50th. KEY POINTS: At 5:00 – Nick describes the tearful moment he sent the email that would mark the end of his restaurant empire, and the amazing response he got that saved it. At 11:00 – Nick explains how it wasn’t pity that saved his business; it was the company culture he had went to great pains to design and implement, one FREE of policy. At 13:00 – Nick tosses the policy book out the window and explains how to handle team conflicts without becoming the company police. At 17:00 – Danny and Nick discuss how existing companies can use his system to transition existing policy-centric cultures to those that offer employees more freedom to make good decisions. At 22:00 – Nick discusses ‘culture,’ and how the loudest voice in the room usually defines it. He also explains how to shift it away from negativity.

We talk to Nick Sarillo, authour of A Slice of the Pie, and talk about Purpose and Culture. We discuss what is Culture, how to come up with your purpose and values, how it can help you with hiring and retention.  We also discuss Open Book accounting - what is it, how does it work and how can it benefit your Restaurant.   Nick runs one of the largest independant Pizza Restaurants in the United States and has focused on the Culture at Nick's Pizza and Pub for many years.  He has studied widely in the area and has immense practical experience in building a business with a great culture.  

Its Talking Tuesday! On most Tuesdays I go solo, but this week we have a special REPEAT guest, Nick Sarillo joining us to discuss numerous topics covered in his book: A Slice of the Pie: How to Build a Big Little Business.  We do a lot of talking at Restaurant Unstoppable about the importance of having purpose, building a good culture, and developing trust and respect among your community and team members, but it is not always so clear how to do it right. Thats why this book is a must read for anyone looking to grow a success restaurant. Nick doesn't just tell us to grow an amazing culture, he shows us how by making an example of his own success. There are tons of leadership, business, and culture building books out there, but this book is unlike others in that it written by someone who is in the industry, sharing what works, but more importantly, how to make it work.   

Listen to this interview to learn: The most important aspect of a business is not it's product or people or process, but another "p" word The importance of making your company values current and present to each employee so that employees can use values in day-to-day decision making The case of the burned bottom pizza, and the broader lessons any business owner can draw from it Why you need to oversee multiple health dimensions of a business for all stakeholders What exceptional factors drives higher profits and lower turnover in a traditionally slim margin and low commitment business that you can model in your business Nick Sarillo talks with Bill Ringle about creating an empowered work culture for small businesses.

Listen to this interview to learn: The most important aspect of a business is not it's product or people or process, but another "p" word The importance of making your company values current and present to each employee so that employees can use values in day-to-day decision making The case of the burned bottom pizza, and the broader lessons any business owner can draw from it Why you need to oversee multiple health dimensions of a business for all stakeholders What exceptional factors drives higher profits and lower turnover in a traditionally slim margin and low commitment business that you can model in your business Nick Sarillo talks with Bill Ringle about creating an empowered work culture for small businesses.

Nick Sarillo is the founder, CEO and “Primary Keeper” of the Purpose and Operational Values of Nicks Pizza & Pub – The sixth busiest independent pizza company in per-store sales in the United States. Additionally, he is the author of A Slice of the Pie: How to Build a Big Little Business. Nick's insights have been featured in The New York Times, The economist, Inc. Fast Company and Investors Business Daily. In this episode Nick really drives  home the value of having a great team and community to support your restaurant.

Nick Sarillo is the founder, CEO and “primary keeper” of the Purpose and Operational Vales of Nick’s Pizza & Pub – the sixth busiest independent pizza company in per-store sales in the United States. Founded with the purpose of providing the community with an unforgettable place where families could relax and have fun, Nick’s Pizza & Pub has margins nearly twice that of ... Read More

Moe Abdou, Founder of 33voices interviews Nick Sarillo, Founder & CEO of Nick's Pizza & Pub

Joining me for episode #157 is Nick Sarillo, founder of Nick's Pizza & Pub and author of the new book (out September 13) called A Slice of the Pie: How to Build a Big Little Business. I had a chance to meet Nick and visit one of his restaurants in 2010 after I blogged about an Inc. magazine article about their culture and their approach to operations. It was great talking to Nick about his new book and what I call the "Like Lean" mindsets and approaches that remind me of the challenges and opportunities that organizations face with Lean Manufacturing or Lean Healthcare. I hope you'll take a listen. To point others to this, use the simple URL: www.leanblog.org/157. You can find links to posts related to this podcast there, as well. Please leave a comment and join the discussion about the podcast episode. For earlier episodes of the Lean Blog Podcast, visit the main Podcast page at www.leanpodcast.org, which includes information on how to subscribe via RSS or via Apple iTunes. You can also listen to streaming episodes of the podcast via Stitcher: http://landing.stitcher.com/?vurl=leanblog If you have feedback on the podcast, or any questions for me or my guests, you can email me at leanpodcast@gmail.com or you can call and leave a voicemail by calling the "Lean Line" at (817) 776-LEAN (817-776-5326) or contact me via Skype id "mgraban". Please give your location and your first name. Any comments (email or voicemail) might be used in follow ups to the podcast.