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4 episodes with restaurant365
2 episodes with restaurant365
2 episodes with restaurant365
2 episodes with restaurant365
2 episodes with restaurant365
Send us a textWhat's Inside This Episode?00:00 – Live from the National Restaurant Show Carl visits Chicago and joins Rich Faltot at Point B's new Restaurant Technology Innovation Center.“We're stood in a room with 70 screens — and not one is for show.”01:00 – Why restaurant tech stacks are broken Legacy systems, data silos, fragmented integrations, and the cost of doing nothing.POS replacements are “open heart surgery” for restaurantsTransformation takes 18–36 months on averageSuccess requires aligned leadership and future-facing thinking“The best stack isn't best-in-class. It's best for you.”06:00 – Customer obsession: the north star for tech decisions Rich outlines how leading brands maintain focus—on the guest experience, not shiny tools.The best operators spend time in-store, watching, listening, learningEvery tool must make things easier for the team and better for the customer“If the tech's not helping your guest, it's not helping your business.”13:00 – Point B's ‘Digital Safari' and art-of-the-possible workshopsReal-world immersion through drive-thru, kiosk, and delivery UX testingCross-industry inspiration (NASCAR, Disney) drives better solutions“We get rid of mental boundaries so they can dream—just scary enough.”20:00 – Inside the tech center Carl takes a walking tour of the new Tech Center, featuring:Multiple full-stack POS environments: Toast, PAR, Qu, Aloha and moreIntegrated back-of-house systems: Restaurant365, SynergySuite, Decision LogicTraining and deployment environments built for test, learn, and change management“We're not here to sell tech. We're here to help restaurants get it right.”Support the show
In this episode, CJ talks to Jessica Lanier, CFO of Restaurant365 and the first CFO guest on the podcast who has firsthand experience as a founder. On top of this, every company she has worked for has been acquired, so she has a wealth of knowledge on all things M&A. She talks about what makes a great CEO-CFO relationship and why a good relationship with the CRO is also so important. She also explores the benefits of operating a company at scale and whether private and public companies require different skills. Jessica shares her most extreme experience of M&A, what finance leaders should expect after their companies are acquired, and the role of trust and credibility in this process. She also discusses her framework for evaluating a company you may want to work for, before offering profound advice on recognizing when you're ready for your next role. If you're looking for an ERP head to NetSuite: https://netsuite.com/metrics and get a customized KPI checklist.—SPONSORS:NetSuite provides financial software for all your business needs. More than 37,000 thousand companies have already upgraded to NetSuite, gaining visibility and control over their financials, inventory, HR, eCommerce, and more. If you're looking for an ERP platform ✅ NetSuite: https://netsuite.com/metrics and get a customized KPI checklist. Maxio is the only billing and financial operations platform that was purpose built for B2B SaaS. They're helping SaaS finance teams automate billing and revenue recognition, manage collections and payments, and put together investor grade reporting packages.
Are you looking for the right program for your restaurant? Don't look further... check out our interview with Julianne about Restaurant365. Amazing! Learn more about Restaurant365 here!
Are you looking for the right program for your restaurant? Don't look further... check out our interview with Julianne about Restaurant365. Amazing! Learn more about Restaurant365 here!
The restaurant industry in the U.S. is expected to pass $1 trillion in sales for the first time this year, despite wider economic pressures on consumer Learn more about your ad choices. Visit podcastchoices.com/adchoices
#updateai #customersuccess #saas #business Kris Sundberg, the Senior VP of Customer Success at Restaurant365 joins the hosts Kristi Faltorusso, Jon Johnson & Josh Schachter. They discuss how they leverage AI for predictive analysis, the potential benefits of benchmarking and data insights for competitors in the market, and the impact of COVID on their clients in the restaurant industry. Kris delves into the company's unique approach to client engagement and cost management, and the exciting new addition to Restaurant365- Mickey Powell. Timestamps 0:00 - Preview 1:20 - Josh forgets to record, Mickey joins Restaurant365 7:32 - Meet Kris 8:49 - Is having CS report to the CRO a good idea? 11:22 - Commisioning CSMs for retentions and upsells 14:14 - What does a CS Ops analyst do? 18:35 - Managing a team of 260 CSMs 21:10 - Ensuring customer enablement and engagement 25:00 - Kris rehired and outsourced work to former employees during Covid-19 30:05 - How does this outsourcing work at Restaurant365? 32:20 - Focus on Minimizing Customer Turnover and Payroll 35:00 - AI in CS 38:50 - Benchmarking customers against their competitors 42:00 - Closing ___________________________
In this episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Theresa Montanaro, Regional Director of JSC Management for Burger King in New England; Jennifer Chavez, Chief Financial Officer of G2G Management Group, LLC; and John Hernandez, Chief Executive Officer of G2G Management Group, LLC.They discuss the fast-food and restaurant industry's future, touching on leadership, technology, and innovation. They talk about starting in entry-level roles and the path to leadership, the significance of technology like AI and Restaurant365 in enhancing efficiency, and the role of kiosks in customer engagement. The importance of nurturing young talent and the strategic expansion of their companies is a highlight.Key Takeaways:(04:23) Leveraging AI to monitor team engagement and enhance customer interactions.(04:58) Theresa highlights the comprehensive use of Restaurant365 for various operational needs.(07:10) The importance of company culture in hiring and promoting young employees to leadership roles.(08:59) The current and future implementation of kiosks at Burger King locations.(11:09) Introduction of a special loyalty program at JSC locations with exclusive offers.(23:45) Starting out as a waitress.(32:10) Jennifer emphasizes the significance of dashboards in providing real-time data to owners and operators.(40:58) Food Service Feud.(59:43) John discusses the effectiveness of legacy brands like Denny's in resonating with younger generations and the importance of targeted advertising and social media presence at the store level.(01:04:29) John's favorite Boston-born celebrity.Resources:JSC ManagementG2G ManagementRestaurant365
In today's episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Paul Walker of Village Inn, and Yildris Rodriguez-Ross, Chief Financial Officer of Fresh Dining Concepts, LLC.Paul and Yildris share the history of their companies and their involvement in the restaurant industry. They highlight the significance of familial and professional relationships that have underpinned their businesses' growth over decades. Yildris and Paul also emphasize the critical role of R365 technology in facilitating expansion and operational efficiency.Key Takeaways:(01:00) The Walker family's restaurant business saga starts in the 1950s.(03:05) The business thrives on strong family ties.(04:20) Navigating through challenges, including a significant franchisee insolvency.(05:25) R365 technology plays a pivotal role in business administration.(07:15) Paul's early job experiences molded his professional diligence.(09:10) Competitive spirit and sports are fundamental to the Walker family ethos.(10:15) Quality and innovation hold value in franchise partnerships.(11:30) In the food business, the drawbacks of valuing efficiency over quality.(16:15) How to lose customers and taint your brand.(26:07) Yildris worked in accounting before transitioning to hospitality.(31:44) Yildris was one of Restaurant365's first clients.(37:57) Data overload is an issue, so customizable dashboards focused on actionable KPIs are valuable.(39:23) Different teams like operations, finance, and culinary need tailored dashboard views.
In this episode RunningRestaurants.com Founder Jaime Oikle interviews Tony Smith, CEO and Co-founder of Restaurant365. They discuss the state of the restaurant industry, touching on concerns about a potential recession, the impact of inflation, and the ongoing labor challenges. They delve into the role of AI and data intelligence in restaurant management, including forecasting, inventory, and employee scheduling. They explore how technology can give managers time back by automating administrative tasks, allowing them to focus on guest experience and operate more like owners. The conversation also covered the significance of decision-making and leadership within the industry. Tony teases future developments for Restaurant 365, such as tip automation and enhancements to their workforce management suite. The episode concludes with a few book recommendations from Tony & Jaime. Timestamps and other highlights from the episode include: Current industry trends and concerns (00:00:44) Discussion about the uncertainty in the restaurant industry, potential recession impact, and the alleviation of inflation concerns. Restaurant 365's primary pillars (00:02:59) Overview of the three main areas: accounting, operational software, and workforce management, along with the focus on providing better intelligence tools. AI and data intelligence in the industry (00:04:19) Exploration of the applications of AI and machine learning in the restaurant industry, including sales forecasting, accounting functions, and employee training. Automating administrative tasks (00:06:34) The system's ability to give managers time back to focus on guest experience and important tasks, leading to them thinking more like operators. Empowering managers and operators (00:07:51) Discussion about how the system turns managers into operators, allowing them to make impactful decisions and have a more significant role in the business. Labor challenges and solutions (00:09:41) Addressing the labor crunch, wage inflation, and successful strategies for hiring, retaining, and incentivizing employees. Restaurant Transformation Tour and community involvement (00:11:25) Insights into the regional and national shows aimed at providing valuable information, bringing partners together, and fostering a sense of community within the industry. Cultural initiatives and employee engagement (00:14:09) The importance of a culture focused on growth and learning, investing in employees, and providing intrinsic value in the workplace. Prime cost control and profit management (00:16:07) Discussion about the significance of prime cost control, including food and labor costs, and its role in the overall profit and loss statement for restaurants. The profit and loss report (00:17:18) Discusses the significance and frequency of profit and loss reports in Restaurant 365, emphasizing its importance in the restaurant industry. New offerings and future plans (00:18:34) Highlights the recent release of tip automation and the expansion of workforce management suite, as well as the ongoing investment in business intelligence and machine learning. Decision-making and leadership (00:19:42) Tony shares his recent reading on decision-making, the impact of AI, and the importance of human nature in decision-making. Book recommendations and decision-making (00:21:38) Explains the concept of decision-making and betting, and additional book recommendations. Be sure to check out the episode... Find out more at https://www.restaurant365.com & https://www.runningrestaurants.com.
In this episode of Hospitality Hangout, hosts Michael Schatzberg, known as "The Restaurant Guy," and Jimmy Frischling, referred to as "The Finance Guy," are joined by Morgan Harris, Co-Founder and Chief Customer Advocate of Restaurant365.Morgan shares his journey from a CPA at PWC to a passionate entrepreneur determined to help restaurants thrive. He delves into the unique challenges that restaurant accounting and operations present and explains how his vision to address these issues led to the creation of Restaurant365. Morgan also highlights the company's strategic partnerships with accounting firms to effectively reach more restaurant operators by relying on a trusted network of Restaurant365 experts.Key Insights:Restaurants possess distinctive accounting needs that require specialized solutions.Inventory management significantly impacts accounting processes.The importance of tracking inventory outside of traditional accounting software.The necessity for restaurants to generate profits for sustainability.Fundamental principles of accounting, including debits and credits.The integration of accounting and inventory management within Restaurant365.The misconception surrounding the complexities of restaurant businesses.Challenges faced by early adopter restaurants due to outdated technology.The significance of establishing partnerships for the advancement of restaurant technology.How outsourced accounting services contribute to increased sales for restaurants.
Restaurant365 Solutions Engineer Rich Sweeney (of Top Chef fame!) explores how the right tech stack can answer the following question for restaurants: How can we make your life easier? From data insights into the factors driving restaurant profits and losses to new artificial intelligence (AI) tools, R365 has some amazing solutions available for today's busy operators. Don't miss this episode of the Restaurant and Retail Revel(ations) podcast for more on the value of seamless tech integration for restaurateurs.
Tony Smith is the CEO and co-founder of Restaurant365, a company that's helping improve the fortunes of more than 40,000 restaurants with its back-office management software. The leader stands out for his commitment to transparency and desire to help businesses thrive. Listen to this interview to learn about bringing numbers to life with software, the value of in-person events, and how to avoid burnout. Sponsored by: Toast: All-In-1 Restaurant POS — https://bit.ly/3vpeVsc
Tony Smith is the CEO and co-founder of Restaurant365, a company that's helping improve the fortunes of more than 40,000 restaurants with its back-office management software. The leader stands out for his commitment to transparency and desire to help businesses thrive. Listen to this interview to learn about bringing numbers to life with software, the value of in-person events, and how to avoid burnout. Sponsored by: Toast: All-In-1 Restaurant POS —
The price of food continues to go up and up, but surprisingly that hasn't (yet?) played out as pressure on the wider restaurant industry.
The price of food continues to go up and up, but surprisingly that hasn't (yet?) played out as pressure on the wider restaurant industry.
My guest this week is Allison Sword.Allison is the Senior Manager of Revenue Enablement at Restaurant365. She has an incredible track record in the industry in sales enablement and has been around since the beginning.She was a sales leader herself before that, bringing tons of experience to her role.She's also very involved in the WiSE community in Chicago and learned a lot from meeting and networking with people in the space.We sat down and unpacked her experiences and reassembled them into a practical format for all of you listening.Specifically, we talked about onboarding and Alison's take on what she calls “Leader-First Onboarding.”This conversation had been a long time coming with Allison, and I'm glad we got the chance to record it for all of you.So please sit back, relax, and enjoy my episode with Allison Sword.Allison Sword LinkedIn - https://www.linkedin.com/in/allison-sword
Joining me this week is Allison Sword, the senior manager of revenue enablement at Restaurant365. She has an incredible track record within sales enablement, and has been been around basically since the beginning. She was a sales leader herself before that and brings so much unique perspective and experience to the role. She's also very involved with the WiSE community in Chicago and has connected and grown a lot through networking with other women in the space.In this "Rapid Fire 5" segment, I gather her first thoughts on five key questions related to learning and enablement.Allison Sword LinkedIn - https://www.linkedin.com/in/allison-sword/
In this HCI Podcast episode, Dr. Jonathan H. Westover talks with Tony Smith about preventing burnout in industries with high turnover rates. Tony Smith (https://www.linkedin.com/in/tony-t-smith/) is Co-Founder and CEO of Restaurant365, the world's only all-in-one, cloud-based, restaurant-specific accounting, back office and reporting solution. Smith earned his bachelor's degree in business management and information systems from Brigham Young University. After earning his degree, Smith joined John Moody and Morgan Harris as Director of Services at Dynamic Methods, a consulting company that assesses business issues, especially accounting needs, that can be solved with a software as a service (SaaS). After dissecting the restaurant industry, Smith's work with Dynamic Methods led him to co-found Restaurant365 in partnership with Moody and Harris, where product direction and strategy has been his main focus. Smith has a passion for trying out new restaurants, spending time with his family, singing and watching college football. Please consider supporting the podcast on Patreon and leaving a review wherever you listen to your podcasts! Check out Shopify at www.shopify.com/hci. Check out the HCI Academy: Courses, Micro-Credentials, and Certificates to Upskill and Reskill for the Future of Work! Check out the LinkedIn Alchemizing Human Capital Newsletter. Check out Dr. Westover's book, The Future Leader. Check out Dr. Westover's book, 'Bluer than Indigo' Leadership. Check out Dr. Westover's book, The Alchemy of Truly Remarkable Leadership. Check out the latest issue of the Human Capital Leadership magazine. Each HCI Podcast episode (Program, ID No. 592296) has been approved for 0.50 HR (General) recertification credit hours toward aPHR™, aPHRi™, PHR®, PHRca®, SPHR®, GPHR®, PHRi™ and SPHRi™ recertification through HR Certification Institute® (HRCI®). Each HCI Podcast episode (Program ID: 24-DP529) has been approved for 5.00 HR (General) SHRM Professional Development Credits (PDCs) for SHRM-CP and SHRM-SCPHR recertification through SHRM, as part of the knowledge and competency programs related to the SHRM Body of Applied Skills and Knowledge™ (the SHRM BASK™). Each HCI Podcast episode is also recognized by the Association for Talent Development to offer Recertification Credits and has been approved for 0.50 recertification hours toward APTD® and CPTD® recertification activities. Learn more about your ad choices. Visit megaphone.fm/adchoices
James McGehee (Dave's Hot Chicken) and Morgan Harris (Restaurant365) are true Digital Hospitality leaders. Both men have a full understanding of what it takes to grow a business while remaining true to the foundation of what allows such expansion in the first place. But in the fairly new, yet rapidly expanding, digital space, what exactly is the state of hospitality? How do companies of a large magnitude maintain a digitally hospitable capacity? On this episode of the Digital Hospitality podcast (sponsored by our friends at Restaurant365) and hosted by Shawn Walchef, Dave's Hot Chicken CFO James McGehee provided a simple definition: “Delivering the expected experience at the right time”. WHAT DID YOU LEARN on this episode of the show? Let us know by leaving a comment! Email our Cali BBQ Media team to get in touch podcast@calibbq.media. EPISODE TAKEAWAYS — K.I.S.S.E.S: The acronym KISSES stands for Keep It Simple, Sustainable, Efficient, and Scalable. This effectively describes the strategy for creating a perpetually positive customer experience at Dave's Hot Chicken. Extraordinary Over Convenience: James McGehee of Dave's Hot Chicken understands that the best way to deliver consistently as a restaurant is to be the best version of your brand. As he puts it, "extraordinary food will always win". The People Are The Stars: An average of 4+ stars on Yelp is a gold standard of restaurant reviews. Morgan Harris of Restaurant365 knows that is not achievable without the help of the everyday workers involved Check out this interview to learn about effectively scaling a business, being extraordinary in your life, and the integral role of the unseen people at restaurants. https://www.youtube.com/watch?v=z0Iu8dMIeCU PODCAST CHAPTERS: [01:38] - Dave's Hot Chicken Growth [07:26] - Product Evolution [09:54] - Pandemic Lessons for Restaurants [13:52] - Being Extraordinary Matters [16:28] - Hiring Top Talent Inspiring Restaurant Leaders: Cali BBQ Media founder and podcast host Shawn Walchef caught up with the two restaurant industry leaders at the Restaurant Transformation Tour stop in Hollywood, which Cali BBQ Media was at to document and also take part in the excitement. The sold out event was hosted by Restaurant365 and drew lots of talent from the restaurant and hospitality industries to The Wiltern in Los Angeles. Products may change and technology will inevitably evolve, but both James McGehee and Morgan Harris have an astute ability to sift through what will work and what will not. READ MORE: Restaurant365 Makes Restaurant Accounting Sexy featuring CEO Tony Smith (DH136) James McGehee understands that the best way to deliver consistently as a restaurant is to be the best version of your brand. “At the end of the day, it starts with extraordinary food. People may argue that it's now convenience over extraordinary food. I will say extraordinary food will always win over convenience. - James McGehee on the Digital Hospitality podcast Be sure to check out the full interview and follow Dave's Hot Chicken (@daveshotchicken) and Restaurant365 (@restaurant365) on social media for the latest information on both innovative companies. -Feature Article by Cali BBQ Media Writer TJ Void. Get in touch with TJ at tjvoid@calibbq.media. What is the Restaurant Transformation Tour? The Restaurant Transformation Tour is R365's latest contribution to the restaurant industry. People gathering and enjoying community is the essence of the restaurant industry, and the central motivation for the Restaurant Transformation Tour. In the midst of the fun and music, however, there is also an immense amount of learning opportunities for participants. Learn more: Restaurant Transformation Tour 2022 ABOUT RESTAURANT365 : Restaurant365 is an all-in-one restaurant management software that puts profit at...
There's a reason more than 12,000 restaurants trust Restaurant365 to help them become more profitable. Led by inspiring CEO Tony Smith, Restaurant365 knows — and loves — restaurants. “We have four core values. Our first one is we love good food,” Tony Smith said on the Digital Hospitality podcast, hosted by restaurant owner Shawn P. Walchef of https://calibbq.media. “We love the restaurant industry and we help restaurants thrive and grow.” Check out this Digital Hospitality podcast episode with Restaurant 365 CEO Tony Smith to learn about co-founding the all-in-one restaurant management software company, increasing profits and efficiency for restaurants, and the rockstar-themed Restaurant Transformation Tour 2022 stop in Los Angeles at the historic Wiltern theater. https://www.youtube.com/watch?v=erOB8yGwXR4 WATCH RESTAURANT365 INTERVIEW ON YOUTUBE 3 Takeaways from this Episode — Restaurant Accounting Made Sexy: When Tony Smith first started Restaurant365, accounting was a general, unsexy necessity of business in general. He and his team set out to meet the complications that are unique to restaurant accounting. [WATCH] A.A.V: Always Adding Value: Tony Smith and the team at Restaurant365 begin with the fundamental question of "what value is this idea going to add" when strategizing their next move. They understand that, though it is important, a successful business is more than just a positive Yelp review. In an industry where technology is being introduced at a rapid pace, the goal for Restaurant365 continues to be meeting needs and adding value. [WATCH] Restaurant Transformation Tour: In person events are back! Restaurant365 is jumping back into things with the exciting, rockstar tour-themed Restaurant Transformation Tour that aims to cover all things to enhance restaurant success. [WATCH] Restaurant365 CEO Tony Smith Owning and operating restaurants provides a set of trials that are unique to the industry. Tony Smith and Restaurant365 are doing their best to streamline the process to make their customers profits go up. Prior to co-founding Restaurant365, the CEO honed his digital skillset with a software consulting company. As he spent his days researching, designing, and implementing accounting solutions, his love for good food never waned. The merging of the two interests created the framework for the core values of Restaurant365. Restaurant365 Core Values Love Good Food Share Positive Vibes Solve Problems, Together Relentlessly Seek Greatness Though technology can be complicated, Restaurant365's mission is to simplify the technology chain of restaurants for seamless integrations with other vital restaurant tech like Toast. That sort of forward-thinking goal, and Tony Smith's previous work experience, allows the leader to see gaps in production that may be inhibiting the growth of a company. In this case, that gap was the general approach many restaurants took regarding their accounting. The particular challenges that come with that part of a successful restaurant is something Smith and his team are targeting to help with Restaurant365. “Most everyone was using a generic accounting product,” Smith describes about why they created Restaurant365 “Our mission was to make the phrase restaurant accounting mean something because restaurants run uniquely.” Starting in 2011 from personal finances, Tony Smith and co-founder John Moody began their journey creating what Smith deems as their “core system”. In just over a decade, they have gone from a small 5 foot table and Moody dragging a suitcase around the National Restaurant Show to now putting on their own major events with the Restaurant Transformation Tour. Restaurant Transformation Tour 2022 — The Restaurant Transformation Tour is R365's latest contribution to the restaurant industry. People gathering and enjoying community is the essence of the restaurant industry...
Tony Smith is the CEO & Co-Founder of Restaurant365, a rapidly growing, industry leading restaurant software platform. In his current role, he focuses energy on company vision & long-term strategy, building an engaging & inviting culture, and the growth of individuals & the business. A lifelong learner, he earned his bachelor's degree in business management and information systems from Brigham Young University, Magna Cum Laude, and has been recognized for leadership with awards such as Innovator of the Year from the OC Business Journal. A dad-joke connoisseur, Smith enjoys having fun while trying out new restaurants, spending time with his wife and 4 lovely daughters, singing, and watching college football.Connect with Behind Company Lines and HireOtter Website Facebook Twitter LinkedIn:Behind Company LinesHireOtter Instagram Buzzsprout
In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Tony Smith, CEO and Co-Founder of Restaurant365, to discuss rising food costs, labor shortages and how his company is using technology to combat both of those challenges within the industry.Smith co-founded Restaurant365 over ten years ago and works with over thirty thousand businesses. The restaurant management software developed by Restaurant365 allows operators to experience the only cloud-based, all-in-one restaurant accounting, payroll and HR, inventory, scheduling and reporting software that can also seamlessly integrate to their POS, vendors, and banking partners.When asked about launching Restaurant365, and how he got his start in software development, Smith shares that he never had any intention of going into the field and that he actually didn't even have a computer in his home growing up. Smith also shares that he was rather intimidated by them. He talks about his time at college and deciding that he should probably become familiar with computers, as he assumed he might be working with them at some point in his career, this led to him studying both business management and information systems. He says, “My first job out of college was working in software and I was doing that with a couple of other guys, John Moody and Morgan Harris, and the 3 of us were the ones that eventually decided to start Restaurant365 together.”The guys chat about the importance of operators embracing technology but how that can lead to tech fatigue. Smith shares that from day one, the goal at Restaurant365 was to make connecting restaurants with the best technology as simple as possible. He says, “We really wanted to solve that for restaurants. We looked at this huge industry, and there were so many tools, it was crazy for a restaurateur to be buying 10 tools to run their business because they're not tech people, so they didn't really understand how to connect them together. And so that was really the goal for us, was to make this simple and make data immediately accessible, and so in order to do that, you need all your data in one place.”Frischling asks Smith about upcoming industry conferences and which subjects he thinks will be the hot topics. Smith shares that unfortunately the issues of food costs and labor shortages continue to drive conversations. He shares that while he's seen restaurant sales up 10%, he has also noticed food costs up 12% and labor up by 10%.Smith shares some insights on how Restaurant365 can provide some relief for such challenges with the company's software forecasting feature. He says, “You've got to be able to forecast what you're going to be doing in your restaurant in the coming days, weeks, by daypart.” He adds. “You want to know those things and the better the forecast, the more accurately you can shoot for your employee schedule as well as the menu items you're going to be selling. When you get down to honing in on those order quantities, getting suggested quantities because you're forecasted, you're gonna keep that food cost low, you're gonna have less waste and the same thing on the labor side, and those are things that we help restaurants squarely within our tool.”To hear Smith's thoughts on the company's culture, his predictions on future technology, and more from his chat with Schatzberg and Frischling, check out this episode of The Hospitality Hangout on iTunes!This syndicated content is brought to you by Branded Strategic Hospitality.
In the latest episode of Hospitality Hangout, Michael Schatzberg “The Restaurant Guy'' and Jimmy Frischling “The Finance Guy'' chat with Tony Smith, CEO and Co-Founder of Restaurant365, to discuss rising food costs, labor shortages and how his company is using technology to combat both of those challenges within the industry.Smith co-founded Restaurant365 over ten years ago and works with over thirty thousand businesses. The restaurant management software developed by Restaurant365 allows operators to experience the only cloud-based, all-in-one restaurant accounting, payroll and HR, inventory, scheduling and reporting software that can also seamlessly integrate to their POS, vendors, and banking partners.When asked about launching Restaurant365, and how he got his start in software development, Smith shares that he never had any intention of going into the field and that he actually didn't even have a computer in his home growing up. Smith also shares that he was rather intimidated by them. He talks about his time at college and deciding that he should probably become familiar with computers, as he assumed he might be working with them at some point in his career, this led to him studying both business management and information systems. He says, “My first job out of college was working in software and I was doing that with a couple of other guys, John Moody and Morgan Harris, and the 3 of us were the ones that eventually decided to start Restaurant365 together.”The guys chat about the importance of operators embracing technology but how that can lead to tech fatigue. Smith shares that from day one, the goal at Restaurant365 was to make connecting restaurants with the best technology as simple as possible. He says, “We really wanted to solve that for restaurants. We looked at this huge industry, and there were so many tools, it was crazy for a restaurateur to be buying 10 tools to run their business because they're not tech people, so they didn't really understand how to connect them together. And so that was really the goal for us, was to make this simple and make data immediately accessible, and so in order to do that, you need all your data in one place.”Frischling asks Smith about upcoming industry conferences and which subjects he thinks will be the hot topics. Smith shares that unfortunately the issues of food costs and labor shortages continue to drive conversations. He shares that while he's seen restaurant sales up 10%, he has also noticed food costs up 12% and labor up by 10%.Smith shares some insights on how Restaurant365 can provide some relief for such challenges with the company's software forecasting feature. He says, “You've got to be able to forecast what you're going to be doing in your restaurant in the coming days, weeks, by daypart.” He adds. “You want to know those things and the better the forecast, the more accurately you can shoot for your employee schedule as well as the menu items you're going to be selling. When you get down to honing in on those order quantities, getting suggested quantities because you're forecasted, you're gonna keep that food cost low, you're gonna have less waste and the same thing on the labor side, and those are things that we help restaurants squarely within our tool.”To hear Smith's thoughts on the company's culture, his predictions on future technology, and more from his chat with Schatzberg and Frischling, check out this episode of The Hospitality Hangout on iTunes!This syndicated content is brought to you by Branded Strategic Hospitality.
With excitement allow me to introduce to you today's guest, CEO of Kaizen Business Management, Robert Sloop. With more than thirty years of experience within the food service industry, and internationally recognized as one of the industry's leading financial professionals in the sector, Bob has been CFO for some of the industries leading multi-concept restaurant groups, including Jean-Georges Management, Gotham City Restaurant Group, Toscorp Inc., Blue Shore Grill LLC./Coco Blue.and Academia Barilla. In addition to his operational experience, Bob was also divisional controller of Albert Fisher Foods, a $3.2 billion dollar publicly traded international foodservice supplier with more than 80 locations worldwide. Bob acts currently as Chief Executive Officer of Kaizen Management, LLC, a New York-based management consulting firm specializing in process improvement, cost reduction, and restaurant financial systems implementations. Bob also holds a general partner position with Kaizen Capital Advisors which supplies equity capital to the restaurant industry. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Knowledge is power. It doesn't matter how much money you make, it's about how much you let get away." Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives. Contact info: Email: rsloop@kaizen-management.com Find Robert in the Restaurant Unstoppable Network Kaizen Business Management website: kaizen-management.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Robert Sloop for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database. Check out Matt's previous workshop 811: Leveraging Your Marketing To Build A Database Of Customers Episode 799: WORKSHOP-5 Ways To Turn Instagram Followers Into Orders with Rory Balkin and Rev Ciancio was mentioned! Episode 820: Business Planning Workshop with Stephani Robson was also mentioned! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The hardest part about writing your own story is knowing that you're worth the ink." Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Contact info: www.mattplapp.com Email: matt@mattplapp.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day. Check out episode 742 with Keith Sarasin as mentioned in today's episode. Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Live life, eat , work, and play like there's no tomorrow." In today's episode with Chris Viaud we will discuss: Race perceptions in modern America Mentors at Johnson & Whales Culinary school advice The importance of culture and how to efficiently implement it Popups Becoming a master of time management Learning from the corporate food world Lessons learned from opening a restaurant for the first time What a trip to Europe taught Chris about food relations A chaotic, highly anticipated opening Budgeting an opening Partnerships with friends Breaking up a partnership The importance of lawyers in business creation Leaning on tech when you need it Today's sponsor: Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Personable What is your biggest weakness? Getting in my own head What's one question you ask or thing you look for during an interview? What do you like to do on your off-time? Want to relate to a future employee What's a current challenge? How are you dealing with it? Structure and scheduling for myself Share one code of conduct or behavior you teach your team. Treat others the way you would like to be treated What is one uncommon standard of service you teach your staff? Our guests are part of our family so we try to relate to them on a personal level What's one book we must read to become a better person or restaurant owner? Yes Chef: A Memoir by Marcus Samuelson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Relate to your staff Name one service you've hired. Ethos And Ables Creative for marketing What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Google Drive plugins If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family comes before everything Treat others with love and respect Live, love, and share your culture Contact info: Email: chris@greenleafmilford.com Social Media: @chefchrisviaud Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chris Viaud for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
With Excitement Allow me to introduce to you today's guest, Founder and CEO of Ovation, Zack Oates. Zack Oates is an author, husband, father, entrepreneur, and hot tub aficionado (but not in that order, necessarily). He was voted Top 100 Entrepreneurs, rang the NASDAQ bell, won the world's biggest business competition, and started 3 companies. He went on over 1,000 dates before he got married and wrote a book, Dating Never Works...Until it Does. He currently is Founder and CEO of Ovation, an actionable guest feedback platform for restaurants that specializes in text communication. Check out Zack's pervious episode right here! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Choose to live an extraordinary life for an ordinary one will always waiting." In today's episode with Zack Oates we will discuss: Growing up in the hospitality industry Mormonism Why Zack created Ovation What Ovation can provide to your business Today's sponsor: Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Email: zack@ovationup.com www.ovationup.com/unstoppable 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 Zack Oates 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!
Owner and founder of Talula's Table, and Co-owner and founder of Talula's Garden, Talula's Daily, The Love, Aimee Olexy. One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of Talula's Table, a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it “The Toughest Table in America.” Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia's most notable restaurants: Talula's Garden, Talula's Daily and The Love. Check out Tock as mentioned in today's episode. Check out Google Chrome's Momentum as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "My body is not a temple." The restaurant industry is hard. Embrace it. In today's episode with Aimee Olexy we will discuss: Learning EVERY station An interest in small, independant businesses Risk taking in the industry; it's a good thing Learning from corporate hotels Don't serve experiments, serve refined dishes/experiences Hard lessons from opening your first restaurant Selling a business and a concept Documenting and tracking Partnerships Today's sponsor: Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Super energized, never tired What is your biggest weakness? Slow to make change What's one question you ask or thing you look for during an interview? Do you go the extra mile? What's a current challenge? How are you dealing with it? Commuting, parking, urban issues Share one code of conduct or behavior you teach your team. Smile, be positive What is one uncommon standard of service you teach your staff? If a guest looks unhappy, we approach them and stay ahead of their needs What's one book we must read to become a better person or restaurant owner? Keeping Sharp by Sanjay Gupta GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Publicist - Nicole Cashman - Cashman and Associates What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Taylor Company - drink machines/blenders If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind Be generous Be curious Who should be my next Guest Mentor? Steven Starr Contact info: Instagram: @talulastable www.talulastable.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 Aimee Olexy for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
With excitement allow me to intro owner-operator Acorn Grill Restaurant Brandon Knoepfle. Check out episode 782 with Ryan Gromfin as mentioned in today's episode. Brandon recommends Hireme - hiring software for restaurants! Brandon also recommends Ovation - Restaurant Unstoppable hosted an Ovation workshop in the restaurant Unstoppable Network and you can check that out right here. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Patience and persistence makes for an unbeatable combination for success." In today's episode with Brandon Knoepfle we will discuss: Growing up in restaurants Working at Applebee's and finding mentors there Going to prison Living with addiction The power of writing/journaling Bootstrapping and building out a gutted restaurant Learning how to build a restaurant through audio books Branding and marketing Learning marketing through app development Creating a name for your restaurant and your concept Consumer-first marketing approach The hiring process Creating checklists Using profit first Partnerships Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic What is your biggest weakness? The negative side of my personality What's one question you ask or thing you look for during an interview? A genuine smile What's a current challenge? How are you dealing with it? My lack of skills. Always learning and absorbing Share one code of conduct or behavior you teach your team. Run a tight ship. What you do outside work is your business, but at the restaurant, you're here to work What is one uncommon standard of service you teach your staff? Find a way to deeply connect with your staff and customers What's one book we must read to become a better person or restaurant owner? Never Split The Difference: Negotiating As If Your Life Depended On It by Chris Voss GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Putting themselves first. Letting their family go by the wayside Name one service you've hired. Sweetly Simplified Solutions for social media marketing What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? 7Shifts If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't stop trying Be willing to say yes Be mindful Contact info: www.acorngrill.com Instagram: @acorngrill_ 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 Brandon Knoepfle for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Matt Plapp is an AVID Marketer, CrossFitter, Author, Speaker, Consultant & Business Coach. He's owned his marketing firm since 2008 and since then he has helped hundreds of companies market with a purpose, that purpose is ROI! Since 2016 they've changed their focus to restaurants and today they help restaurants all over the world with their ROI Engine marketing platform. Matt's two books in the restaurant marketing field are, "Don't 86 Your Restaurant Sales" & "Sell More Slices" and his third book comes out next week, titled "Restaurant Marketing That Works." Today we're here to talk about using marking to build a customer database. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The hardest part of writing your own story is knowing you are worth the ink." Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Contact info: www.mattplapp.com Email: matt@mattplapp.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Matt Plapp for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
With Excitement allow me to introduce to you today's guest, Owner of two 17st BBQ locations, The Warehouse event Center, OnCue Consulting and Co-author of Peace, Love and Barbecue and Praise the Lard, Amy Mills. Barbecue heiress Amy Mills, daughter of barbecue legend Mike Mills, is considered the industry's go-to girl for all things barbecue. She is the James Beard Award-nominated author of Peace, Love and Barbecue, a television personality, and a branding, marketing and PR pro. Her company, OnCue Consulting, offers premiere barbecue industry education and she consults with restaurants and barbecuers world-wide. Amy divides her time between Boston, Southern Illinois and barbecue destinations across the country. She always wanted to be a glamorous heiress. Little did she dream her fortune would lie in barbecue. Check out Start With Why by Simon Sinek as mentioned in today's episode! Check out Shopify and Goldbelly as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Generosity is a recipe for success." In today's episode with Amy Mills we will discuss: BBQ in Missouri BBQ competitions Food competitions in your town will boost the entire community's economy Good marketing Hiring best practice Advice on writing and publishing a book Retail and merchandise Multiple channels of revenue Visual branding Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you'll receive 2,000 FREE text messages - contact our team! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Cheerfully flexible What is your biggest weakness? Holding grudges What's one question you ask or thing you look for during an interview? The servant heart; the giver, not the taker.. How will you recover when dealing with a difficult guest What's a current challenge? How are you dealing with it? Recovering from the pandemic, findingnstaif and keeping team members happy through staff shortages Share one code of conduct or behavior you teach your team. All for the team What is one uncommon standard of service you teach your staff? The greeting and the goodbye. Make people feel seen and thanked. What's one book we must read to become a better person or restaurant owner? This Is Marketing by Seth Godin Atomic Habits by James Clear GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Pay attention to food cost Name one service you've hired. Robin Insley - Communication and Branding Meridith Paulhus - Graphic Design and Food Styling Arthur Agency in Carbondale, Illinois - Graphic Design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Toast 7Shifts If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? BBQ is a culture not a concept Shine a light on your region Create a legacy and loyalty in a community Contact info: Instagram: 17thstreetbbq Email: amy@17bbq.com Website: 17bbq.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 Mills for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
With excitement allow me to introduce to you today's guest, Founder and CEO of Restaurant365, Tony Smith. Tony Smith is Chief Executive Officer and a Co-founder of Restaurant365. Tony's career has centered on using software to solve business issues across various industries. Prior to starting Restaurant365 he was Director of Services at Dynamic Methods, a software consulting company focused primarily on designing and implementing accounting and operations software solutions. From the beginning at Restaurant365 he spent the majority of his time designing and creating an innovative product that would move the restaurant industry forward. Today he primarily focuses on company vision, culture, growth and long-term strategy. He earned his bachelor's degree in business management and information systems, magna cum laude, from Brigham Young University. Tony enjoys life while trying out new restaurants, spending time with his girls – wife and 4 daughters, singing and watching college football. Check out episode 776 with Jeff Dixon as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "It's suppose to be hard. If it wasn't hard, everyone would be doing it." In today's workshop with Tony smith we will discuss: Similarities between software and restaurant startup business Restaurant365 and what it can provide for your business Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Contact info: restaurant365.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 Tony Smith for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
A Salesforce Marketing Champion, Irvine Pardot User Group Co-Leader, Marketing Campaign Manager at Restaurant365, Brittany Rhyme, chats about paid digital advertising and how it ties in with your overall marketing automation strategy. Takeaways Brittany’s favorite Pardot Life Hack: Using Engagement Studio in conjunction with ad campaigns to track which ad creatives are the most successful and which content is resonating with each persona. Before developing a new ad campaign, focus on who the audience is, analyze historical data, look to see what content has been successful in the past, and have a clear campaign goal. Understanding your buyer personas and where they are is key to having a successful ad campaign. Switch up the content and update your ad copy when testing with your ads campaign. This avoids the “billboard effect” by frequently refreshing the wording in your content. Put yourself in the shoes of your target audience. Refer back to customer stories to really get in the buyer’s mindset while writing ads. “It takes a certain level of creativity to write ads. You just need to think back to your persona, who you are talking to, and what you are offering them versus what you are trying to get them to do.” ~Brittany Career Advice: Speak at a Pardot User Group. Share with the community! Useful Links LinkedIn: https://www.linkedin.com/in/brittanyrhyme/ Twitter: https://twitter.com/brittanyrhyme Restaurant365: https://www.restaurant365.com Pardot Landing Pages vs. LinkedIn Lead Gen Forms: https://thespotforpardot.com/2019/03/21/linkedin-advertising-should-you-use-pardot-landing-pages-or-linkedin-lead-gen-forms/ Shout Outs 23:14 Ben LaMothe 38:51 Stephanie (Yen) Lin 39:56 Dede Sabey 41:57 Irvine Pardot User Group Social #MarketingChampion #Ads #PPC #Personas #PaidAdverts #EngagementStudio #TrailblazerTalk #Salesforce #Pardot #SalesforceCertified #PardotLifeHackers #SalesforceOhana Ways to Tune In iTunes - https://podcasts.apple.com/us/podcast/pardot-life-hacks/id1476702195 Spotify - https://podcasters.spotify.com/podcast/3gTNQj4WnIPN0awdA8Qpan Stitcher - https://www.stitcher.com/podcast/cheshire-impact/pardot-life-hacks?refid=stpr iHeart Radio - https://www.iheart.com/podcast/269-pardot-life-hacks-48758528/ Google Play - https://playmusic.app.goo.gl/?ibi=com.google.PlayMusic&isi=691797987&ius=googleplaymusic&apn=com.google.android.music&link=https://play.google.com/music/m/Izjdvuefegnmrmlradp2l7rnqvm?t%3DPardot_Life_Hacks%26pcampaignid%3DMKT-na-all-co-pr-mu-pod-16 YouTube - https://youtu.be/Xw6vZgcSV9A
With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly! Check out Restaurant365 as mentioned in today's episode. Check out episode 774 with Bruce Irving as mentioned in today's episode! Check out Clubhouse: Drop-in audio chat as mentioned in today's episode. Check out Toast POS 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: "The key to success is finding value in collaboration.." In today's episode with Thomas Kelly we will discuss: Digital marketing Fast-casual Fine dining Staging in NYC Setting new, more reasonable, standard for our industry Operations Food trucks Catering Commissary kitchens The people behind the brand Pivoting early on Finding the right collaborators, investors, and partners You NEED a partner Inventory Labor management Instagram marketing/branding Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Operations What's one question you ask or thing you look for during an interview? What's your favorite food? What's a current challenge? How are you dealing with it? Finding exciting real estate Share one code of conduct or behavior you teach your team. Treat people well What is one uncommon standard of service you teach your staff? Don't be scripted What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Focus on systems and processes Name one service you've hired Finance accounting - OCHRA What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenreach: Walk-Through Marketing Bentobox Lunchbox: Next- Gen Enterprise Online Ordering If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Slow down and enjoy the people are are physically close to you Contact info: Instagram: @mexicue -OR- @thomaskelly3 Email: tk@mexicue.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 Kelly 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!
Billie is an implementation consultant at Restaurant365, an Irvine-based software startup that provides accounting solutions for restaurants. Billie's education and experience aren't typical for his field – he got a bachelor's degree in history before realizing his passion for numbers and getting a master's in accounting. He spent several years as a business owner in Laos before returning to California. In addition to his business experience, Billie is a big foodie and is always a great resource for restaurant recommendations.
Tony and I spoke last year about the amazing company he was leading and building here. He is the co-founder and CEO of Restaurant365, which he started in Orange County in 2011 and over the last 8 years has built the company into a leading back-office solution provider to restaurants. Earlier in 2019 the company raised $88 million in a series C funding round. His world class investors include ICONIQ Capital, Tiger Global Management and Bessemer Venture Partners.The company won the best ERP SaaS Award in 2018 and has been recognized in a number of other industry awards as well. Tony has been a finalist for Ernst & Young’s entrepreneur of the year, as well as received other industry and entrepreneur accolades. He’s very humble about the company’s explosive growth and success, though.Prior to Restaurant365 he was a key member of the team and board member at Dynamic Methods, a Microsoft-focused reseller and solutions partner. Tony has been in Orange County for over 15 years and is building a company of significance here. He also has good perspective on OC vs. other tech centers as he opened an office in Austin a few years ago. He is a great example of an innovative Orange County leader. One of his many words of wisdom in this conversation was "fist bump the messenger." Listen and learn what that means!
Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts. Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode. Check out Square POS 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: "Mistakes stop here." If there's any question, there's no question." In today's episode with Jeremy Mandrell and Anne Ng we will discuss: Lessons Jeremy took from culinary school Commitment to excellence From food science to food prep and cooking Applying science to food Maintaining a level of ridiculously high standards How to attract great people to your organization Defeating your own laziness Getting your foot in the bakery door via farmer's markets Proof of concept How to develop regulars Quality of quantity Food trucks 3-way partnerships are best Pop-ups Converting a condemned house into a bakery Start where you can The decision to close a shop NOT because it was losing money Sexism in the industry How have restaurants changed? The future of the industry Today's sponsor: QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. 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. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Anne: approachability Jeremy: hard work What is your biggest weakness? Anne: stubborn Jeremy: cookies What's one question you ask or thing you look for during an interview? A team player, driven What's a current challenge? How are you dealing with it? Keeping up with standards from staff and food Share one code of conduct or behavior you teach your team. Integrity, standing up for what you believe in, doing the right thing even when nobody is watching What is one uncommon standard of service you teach your staff? Discipline What's one book we must read to become a better person or restaurant owner? The Goal: A Process of Ongoing Improvement by Elijayu M. Goldratt and Jeff Cox GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Say thank you to your team Name one service you've hired. Graphic Design: Jamie Stolarski - San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Slack - Where work happens If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Always strive to be better Never settle for anything less than the expectation Don't lose yourself in your work Contact info: www.bakerylorraine.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 Jeremy Mandrell and Anne Ng 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!
Jae Kim got his start in the food and beverage industry as the owner of a coffee shop — while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi’Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi’Lantro brand in Austin, Texas. Check out Business Plan Pro 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: “To be dedicated, to be authentic, to be resilient, and be thankful.” In today's episode with Jae Kim we will discuss: From a food truck to 8 brick-and-mortar locations EOS – Entrepreneur's Operating Systems Location is key Stay focused Take the leap Take action, stop dreaming Business plans The power of planning and physically writing things down You must reach out to mentors Food truck start-up advice The potential power and impact of social media Loyalty programs – Kim's opinion on the three best: Paytronix Thanx Loyalty3 Realities of food trucks Inventing a food item – Kimchi fries Shark Tank TV show Learning from mistakes Franchising Consulting – should you hire outside? Discipline Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which “it factor” habit, trait, or characteristic you believe most contributes to your success? Grit What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Culture – do they fit your culture What's a current challenge? How are you dealing with it? Growth Share one code of conduct or behavior you teach your team. Dedicated, authentic, resilient, thankful What is one uncommon standard of service you teach your staff? Customer first always What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Shoe Dog: A Memoir by the Creator of NIKE by Phil Knight The Ride of a Lifetime: Lessons Learned From 15 Years as CEO of the Walt Disney Company by Bob Iger Principles: Life & Work by Ray Dalio Name one service you've hired. Interior Designer Kim Lewis – Austin, TX – www.kimlewisdesigns.com What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Restaurant 365 Google Docs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have fun Live in the moment Love Contact info: Chi'lantro BBQ 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 Jae Kim 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!
For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- Everbowl- with its headquarters in San Diego, CA. In its first 3 years, Everbowl has opened 19 locations in 2 states. He's also got "superfuel coffee" label, which they're selling at retail and on Amazon. Check out The Jordan Harbinger Show Podcast as mentioned in today's episode. Check out The Smart Passive Income Blog 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: "If you can crave the result so intensely, the work becomes irrelevant." In today's episode with Jeff Fenster we will discuss: Micro-goals: what are they? How can they help? Entering a business/market with zero experience as a advantage Penetrate a market with fresh eyes 90% of restaurant fail because everyone comes from the same background and does things generally the same Relationship capital Digital marketing Creating the concept of Everbowl Benefits of turn-key Giving away food for free gets people through your doors and your food in their mouths Team members leave restaurants because of lack of opportunities Growth; can you grow too fast? Jeff says no. Vertical integration You NEED a coach and a mentor Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Relentless What is your biggest weakness? Lack of patience What's one question you ask or thing you look for during an interview? Can you make friends and have fun? What's a current challenge? How are you dealing with it? Juggling family and business, trying to give 100% to each Share one code of conduct or behavior you teach your team. Be remarkable What is one uncommon standard of service you teach your staff? Making friends with every customer and make sure no one leaves unhappy What's one book we must read to become a better person or restaurant owner? Relentless: From Good To Great To Unstoppable by Tim S. Grover GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Don't look outside their own industry Name one service you've hired. Solomon Ward Attorneys at Law - San Diego, CA What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenefits Online HR Software Xero Accounting Software 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 friends and have fun Get one percent better every day Be relentless Contact info: Email: jeff@everbowl.com -OR- connect@jefffenster.com Social media: @fensterjeff -OR- @everbowlcraftsuperfood 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 Jeff Fenster for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of Restaurant Unstoppable to look. Additionally, I share my vision for the future. I' d like Restaurant Unstoppable to grow beyond just myself. The way you grow anything is by injecting yourself in an entity. Injecting your mission, vision, values, then letting it share beyond you. Sharing it with others who resonate, slowing growing community and support over time. In this episode (and below), I share my mission, vision, and values with you. If what I share with you resonates, join the unstoppable community! Show notes… Mission To inspire, empower, and transform the restaurant industry. Vision We will be a network for the most respected and successful hospitality thought leaders to selflessly share their stories, knowledge, values, and ideas with those who are eager to learn. Realizing the full potential of the collective - access to expertise, support from their peers - we will drive a new era of humanity and empathy in the restaurant industry. Core Values We are a purpose-driven organization. Our aim is to be the most trustworthy source of transparent information to help the restaurant and hospitality industry find balance and self-awareness. We put service to others ahead of our own ambition. We place the good of the tribe before our own personal gain. We are students of life. We are hungry for ideas and knowledge and surround ourselves with smart people. We will constantly be learning. We will frequently check the status quo, including our own. Restlessness and open minds lead to great discovery. There is more information in the world than one individual can ever know; no one has all the answers. We value integrity over expediency. The easy road will not tempt us. We will be consistent and deliver on our promises. We understand that outer growth begins with inner growth. We can only improve others by improving ourselves, first. We will measure success by the quality delivered, and the lives made better. We will make it all painfully authentic. a.k.a. cool, tight, bitchin'. Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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. 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!
Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry completely. However, his irrational stubbornness had other thoughts. Thompson decided to give everything he had – personally and financially - to develop a new dining and entertainment experience. In 2012 Punch Bowl Social, a multifaceted, surprisingly intimate, social gaming, and dining space was born. As of today, Punch Bowl Social consists of 19 locations with an additional 6 slated to open in the next 14 months. Show notes… Favorite success quote or mantra: "is this was your last day on earth what would you do?" In this episode with Robert Thompson, we discuss: The intricacies of growing an iconic brand. With 19 restaurants, Thompson still doesn't feel like a success. How better than average design and concept, still won't make up for bad real estate. While it's good to be confident, over-confidence can lead to arrogance. Staying humble. recovering from failure. Starting with the end in mind; who is your target market? knowing your market. Reconnecting with the guest. Injecting your presence into the brand. Using technology and data to select your location. Transitioning into a new neighborhood gracefully. How Punch Bowl Social compartmentalizes its space to balance events and standard guest. Thompson's plan to maintain their authenticity as the scale beyond 19 location. Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Grind What is your biggest weakness? Grind What's one question you ask or thing you look for during an interview? People pipeline What's a current challenge? How are you dealing with it? Try to find out if they're competitive. Share one code of conduct or behavior you teach your team. Zero tolerance for abuse. What is one uncommon standard of service you teach your staff? Moral obligation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Double Your Profit in Six Months or Less. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not thinking about the guest. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? e-sites. 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? Look to the horizon Remember that you could die tomorrow Kiss your kids and wife. Contact info: robertceo@punchbowlsocial.com put "Restaurant Hall-of-Fame" in the subject line if you want a job! 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 Robert Thompson 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!
Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Restaurant Management while Jennifer focused on Elementry ed. Eventually, the sisters found their way to Boulder, CO. In 2000 they opened their first restaurant Trilogy Wine Bar, which had a successful 9-year run before they sold in 2009. After 3 years away from the industry, the sisters decided it was time to open their second restaurant, Shine Restaurant & Potion Bar, also in Boulder, CO. On top of this, the sisters have opened their own beer brewery, herbal beverage company (Shine Potions) written cookbooks, and they curate special events under the shine sisters brand. Show notes… Favorite success quote or mantra: "Tap into your magic." In today's episode with Jessica, Jill, and Jennifer Emich we will discuss: What we learn from our parents Importance of will power Traveling abroad to gain perspective Lessons learned from opening quickly Choosing the right city for your concept Open-mindedness Let go of expectations Going into business with friends/family/spouses Partnerships Hiring staff that propel your message and culture with you Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Authenticity and letting things evolve on their own What is your biggest weakness? Taking things personally sometimes What's one question you ask or thing you look for during an interview? Passion and where do you want to be in 5 years? What's a current challenge? How are you dealing with it? You never know how many seats will be filled each day Share one code of conduct or behavior you teach your team. Respect each other and be kind What is one uncommon standard of service you teach your staff? Be able to read your customer get them to open up What's one book we must read to become a better person or restaurant owner? The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer Eat Drink Shine: Inspiration from Our Kitchen: Gluten-Free and Paleo Friendly Recipes From the Blissful Sisters. GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of yourself and balance What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Open Table 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? Connection and community Tap into your magic Feed people to their heart Contact info: Website: ShineBoulder.com email: sisters@shineboulder.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 Jessica, Jill, and Jennifer Emich 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!
As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy's focus is on leadership development, sales building, and profitability. His methodology is driven by the creation of vibrant, values-based business cultures, no matter the industry. Today we're here to discuss the inevitability of Artificial Intelligence (AI) and how you can choose to react to it. Show notes… Favorite success quote or mantra: "Work with a sense of purpose. Be well" In today's episode with Rudy Miick, we discuss: Living with purpose What AI (artificial intelligence) is Why we need to accept it. 3 reason why people work Why "inspired" workforce is what you want to create. How profit-sharing and open-book management feed into an inspired workforce. How to create an inspired workforce What "defined excellence" looks Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: Miick.com Rudy@Miick.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Rudy Miick for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!
Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an opportunity at Little Nell, in Aspen, CO. He spent the next 4 years further refining his skills at Frasca Food & Wine in Boulder, CO, as well as Cyrus Restaurant, in Napa Valley, CA, before returning back to Little Nell in 2010, but this time as the Executive Sous Chef. In 2010 Redzikowski joined forces with Bryan Dayton to open Oak in Boulder, CO. Oak was followed in 2015 with Acorn, located in Denver, CO, and not long after Brider opened, also located in Denver, CO. Show notes… Favorite success quote or mantra: "Treat it like it's yours and someday it will be." In today's episode with Steve Redzikowski we will discuss: Do it right the first time Staying organized Ambition Surround yourself with the best Make mistakes once and never again Learning standards Learning for the best early on in your career Doing stages Networking Standards Teaching Scaling Partnerships Insurance Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Technology What's one question you ask or thing you look for during an interview? Great attitude What's a current challenge? How are you dealing with it? Finding people with the great attitude Share one code of conduct or behavior you teach your team. Lead by example What is one uncommon standard of service you teach your staff? Respecting each other in the workplace What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer Culinary Artistry by Andrew Dornenburg and Karen Page The Flavor Bible by Andrew Dornenburg and Karen Page GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Don't spend enough time with their employees What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Schedule Fly 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? Treat people with respect Treat other how you want to be treated Lead by example Contact info: Email: steven@oakatfourteenth.com Instagram: @steverino1234 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 Steve Redzikowski 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!r
Albuquerque native, Tanya Sanchez, developed a passion for food at a young age while cooking with her father. Her dreams of becoming a restaurant owner began to bubble up during her years as a college student working in both corporate and independent restaurant settings. Fast forward through 10 years in marketing, design, and as a small landscaping business owner, and it was time for Sanchez to take action on her dreams of being a restaurant owner. In 2015 the process leading into what would become Brixens started. It's been nearly a 5 years uphill battle for Sanchez, overcoming one hurdle after another. Her hard work and dedication are finally paying off as Brixens is rapidly becoming a staple in Albuquerque's dining scene. Show notes… Favorite success quote or mantra: "If you settle for good you will never have the courage or the motivation to be great." In this episode with Tanya Sanchez we will discuss: Parents as mentors Show guests you care Treat your team as well (or better) than your guests Lead by example Major differences between corporate and independent Importance of systems vs. heart Don't be afraid to take advice from your team The IMMENSE importance of lawyers Partnerships Labor and overtime management Budgeting POS systems and the best ones to utilize and why Inventory time management Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Constant desire to learn and to get better. What is your biggest weakness? Take on too much and try to do too many things at once; prioritize. What's one question you ask or thing you look for during an interview? The best servers walk with a sense of purpose so we have an exercise that tests that. Also test their ability to sell a food item. What's a current challenge? How are you dealing with it? Labor Share one code of conduct or behavior you teach your team. Do whatever you can to blow the guest's mind What's one book we must read to become a better person or restaurant owner? Zingerman's Guide to Giving Great Service GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Appreciate your team and tell them so. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast Open Table 7 shifts Foodager Tablee 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? Your actions matter Keep getting better, don't be complacent Let the people that you love know that you love them Contact info: Brixens website Email: tanya@brixens.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 Tanya Sanchez 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!
French-born Damien Watel got his start in the restaurant industry at the age of 25 working for his uncle's two Dallas restaurants. In 1999 Chef Watel opened Bistro Vatel, which had an 18-year run and earned Watel recognition as one of the great chefs in the nation, before closing in 2017. Chef Watel's most recent project, Bistr09, is the ninth restaurant project Chef Damien Watel has undertaken in the collaboration of his wife, Chef Lisa Astorga-Watel. In addition, The Watels own and operate Bite in Southtown. Show notes… Favorite success quote or mantra: "It's not about the skills, it's about the character." In today's episode with Damien Watel we will discuss: The right questions to ask in an interview looking for new team members Growing up in France Learning the passion of cooking from his father and visiting great restaurants in France Cooking school and training in Paris Humility Cell phones in the workplace Pleasing people is our business Risks of opening Balancing creativity with the business side of restaurant ownership Go where your target market is All Watel's restaurants leading up to Bistr09 Dealing with partners Dealing within surrounding businesses that share your space Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Calm and collected What is your biggest weakness? Numbers side of the business What's one question you ask or thing you look for during an interview? What do you do on the weekends? What's a current challenge? How are you dealing with it? To realistically get where I want to be. "Soften the dream." Share one code of conduct or behavior you teach your team. Always think twice. Give people a second chance. What is one uncommon standard of service you teach your staff? Be close to your customers and understand what they individually want What's the one thing you feel restaurateurs don't know well enough or do often enough? Meet with their friends and support each other What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS and reservation system 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? Life is too short so live it the way you intend to More time for family and friends More time for your passion Contact info: Bistr09 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 Damien Watel for joining me for another awesome episode. Until next time!
Chef/Owner Lisa Astorga-Watel grew up in Santiago, Chile, before moving to Houston, Texas where she attended The Culinary Art Institute. Astorga-Watel's ambition started early wit the opening of her own catering business to cover her expenses while in school. Following her formal training, she served as a private chef for celebrity, Tommy Lee Jones. It was during this time in her career she was able to travel the world developing her pallet and culinary repertoire. It was also during this time she met her future husband and business partner Chef Damien Watel. Together the couple owns Bite and Bistr09 Show notes… Favorite success quote or mantra: "Shoot for the moon. If you miss you'll hit a star." In this episode with Lisa Astorga-Watel, we discuss: What took Lisa off the path of fashion and on a new culinary path. Taking chances and risks early in your career to set yourself up with experience and opportunity How to deal with being a woman in a male-dominated industry. The impact of a well-groomed, well-dressed staff. Lisa's advice for progressing quicking within an organization. How to become someone people want to network with. The sacrifice that comes with being a personal chef for celebrities. Other challenges of being a personal chef. What good communication with your business and life partner looks like. Recognizing those who want it and giving them an opportunity. Taking zoning into consideration when opening a restaurant. Imprinting your personal identity onto your restaurant. Maintaining your presence in a restaurant, even when you are absent. Giving your staff a sense of ownership, and significance, especially in the eyes of your guest. Always anticipate your opening taking longer than you think. Opening restaurants in close proximity so you can compound on pre-established relationships. Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Patience What is your biggest weakness? Time away from her son. What's one question you ask or thing you look for during an interview? Honesty What's a current challenge? How are you dealing with it? Showing up today a better version than herself, yesterday. Share one code of conduct or behavior you teach your team. Be on time. What is one uncommon standard of service you teach your staff? encourage your team to work together. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential The Alchemist What's the one thing you feel restaurateurs don't know well enough or do often enough? Consistency What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS Yelp Reservations If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be good. Be Kind. Be the best you can be. Contact info: Websites: Bite Bistr09 Instagram: @lisa_astorga_watel Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lisa Astorga-Watel 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!
The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts. In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America. Show notes… Favorite success quote or mantra: "If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can." In this episode with Scott Roberts we will discuss: Operating a 100-year-old restaurant Modernizing an old business Cash-only operation Inheriting a business from parents Consistency Quality control Systems, processes, and procedures Passing on a legacy to new generations The meaning of Texas BBQ to a community Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Caring about people; customers and employees What is your biggest weakness? An unpaved parking lot What's one question you ask or thing you look for during an interview? Desire What's a current challenge? How are you dealing with it? Finding people with desire Share one code of conduct or behavior you teach your team. Pick up trash when you see it; translates into quality everywhere else What is one uncommon standard of service you teach your staff? Smile and be respectful What's one book we must read to become a better person or restaurant owner? Raving Fans by Ken Blanchard Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Care What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Indeed.com If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Family legacy passed on to my daughter The look of the space The feel, the experience Contact info: Salt Lick website contact page 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 Roberts 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!
Israeli native, Ben Poremba moved to St. Louis to earn a BA in philosophy from the University of Missouri. He also attended University of Gastronomic Studies in Parma, Italy. Today Poremba is Chef/Owner of Bengelina Hospitality Group, the St. Louis-based, award-winning operator of Nixta and Bar Limón, Elaia, Olio, La Patisserie Chouquette, and The Benevolent King. Poremba is a three-time James Beard Award semifinalist in the category of Best Chef-Midwest, and he continues taking the St. Louis dining scene by storm. Show notes… Favorite success quote or mantra: “Food of love for the love of food.” In this episode with Ben Poremba we will discuss: Show Notes Think of every customer as family Restaurant as a social hub Learning from your parents Not following conventional restaurant rules The history of food The philosophy of food Failures Catering Networking Living and being intentional Finesse in the industry Long-term gain vs. short-term gain Political motives in building a restaurant Strong community roots and growth Finding the balance between caring enough without losing sight of “it's just food” The importance of an identity Remove yourself from the restaurant Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Words What is your biggest weakness? Words What's one question you ask or thing you look for during an interview? What do you want to do or be? What's a current challenge? How are you dealing with it? Having to physically be back in the kitchen. Share one code of conduct or behavior you teach your team. Do things with intention. What's one book we must read to become a better person or restaurant owner? Maxims by La Rochfoucauld GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Authentic community outreach. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Human Resources! 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? Commitment to people and NOT processes Stay committed to a place Creativity Contact info: Email: ben@bengelina.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ben Poremba 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!
After 16 years of working in the pizza biz from delivery driver to store manager, Nick Bogacz built the confidence to open his own pizza place in 2012. Today, Bogacz is the President and Founder of Caliente Pizza & Drafthouse. An inspiring leader and team builder, he has grown his company to nearly 200 employees and 5 locations in 7 years. Show notes… Favorite success quote or mantra: "Make it happen." In this episode with Nick Bogacz we will discuss: Becoming a leader early in life Learning leadership from coaching sports Natural leadership inclination Doing everything in your job to the absolute fullest Craftsmanship Necessary evils in the pizza business Marketing Adapting to new challenges Mentors Learning from failures Finding your niche The best job interview practices Lessons learned from the best marketing books and mentors What you can learn from big companies like Domino's Teach by example Sacrifice Resilience Find out what works and run with it Facebook marketing Scaling quickly Self-awareness and emotional intelligence Today's Sponsors: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Law of attraction What is your biggest weakness? Time What's one question you ask or thing you look for during an interview? A smile What's a current challenge? How are you dealing with it? Smile Share one code of conduct or behavior you teach your team. Our draft list is above and beyond What is one uncommon standard of service you teach your staff? Stay true to who you are What's one book we must read to become a better person or restaurant owner? The Pizza Equation: Slicing Up How To Run a Successful Pizza Enterprise by Nick Bogacz Guerrilla Marketing by Jay Conrad Levinson Think and Grow Rich by Napoleon Hill The Ultimate Sales Machine by Chet Holmes GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Relax What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? THR!VE POS System 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 it happen attitude Don't underestimate the importance of family You NEED passion Contact info: Nick's book is available now: The Pizza Equation Instagram: @caliente_pizza and @nickbogaczofficial Email: pizzadrafthouse@gmail.com Website: www.pizzadrafthouse.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 Nick Bogacz 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!
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