Podcasts about table the transforming power

Unhappiness at work causes poor performance, disengagement, mistakes, absenteeism, mental health issues, and ultimately poor customer experience and anemic sales.But defining happiness at work seems so squishy. Is the leader's job to make people happy? Garrett Delph looks at happiness the way I look at empathy - as an intentional business strategy that can be operationalized and scaled.Today, we talk about the causes of unhappiness in a business culture, why increasing happiness and decreasing stress are good for the bottom line, how clarity plays a huge role in engaging your people, and what it looks like from a process and operations point of view. He shares why culture is operational and that people need a structure that enables them to understand expectations, communicate easily and safely, and collaborate - or they will just leave. We had a great conversation about how empathy is linked to happiness and why it needs to be modeled and discussed from the top. Lastly, Garrett leaves you with two paths to take if you suspect your business could be more effective, so you can take the next right steps to improve results. To access the episode transcript, please search for the episode title at www.TheEmpathyEdge.comKey Takeaways:Clarity is a form of empathy at work - when we are clear, we help people avoid anxiety, stress, and confusion, which leads to greater happiness.You have to balance the load with your managers - if you don't know what they are doing or who they are managing, you cannot understand where the workflow bottlenecks are.We are all needed for the business to function. And people need direction and instruction to ensure we're all on the same page."As leaders, often we hire great people and we buy the lie ‘hire great people and set them free' not realizing you can't do that, or you fail the people." — Garrett DelphThe Empathy Edge Episode References: Dr. Tracy Brower: The Secret to Happiness at WorkBrent Lowe and Susan Basterfield: How Innovative Organizations Lead and Scale - No Managers RequiredSetting the Table: The Transforming Power of Hospitality in Business by Danny MeyerFrom Our Partner:SparkEffect partners with organizations to unlock the full potential of their greatest asset: their people. Through their tailored assessments and expert coaching at every level, SparkEffect helps organizations manage change, sustain growth, and chart a path to a brighter future.Go to sparkeffect.com/edge now and download your complimentary Professional and Organizational Alignment Review today.About Garrett Delph, Founder & CEO, Clarity OpsGarrett Delph stands at the forefront of business transformational solutions for the new generation of leaders. He is the Founder and Chief Clarity Officer of Clarity Ops, LLC. A serial entrepreneur, he has established a track record of founding three successful international businesses that have collectively generated over $50 million in revenue. Garrett's new-generation business solutions are created for leaders who need faster, easier, and more profitable step-by-step ways for scaling businesses.Connect with Garrett:Clarity Ops: clarityops.coX: x.com/garrettdelphLinkedIn: linkedin.com/in/garrettdelph Connect with Maria:Get Maria's books on empathy: Red-Slice.com/booksLearn more about Maria's work: Red-Slice.comHire Maria to speak: Red-Slice.com/Speaker-Maria-RossTake the LinkedIn Learning Course! Leading with EmpathyLinkedIn: Maria RossInstagram: @redslicemariaFacebook: Red SliceThreads: @redslicemariaWe would love to get your thoughts on the show! Please click https://bit.ly/edge-feedback to take this 5-minute survey, thanks!

Raaz Herzberg is the chief marketing officer and VP of product strategy at Wiz. Wiz hit $100 million ARR within 18 months (the fastest growth in startup history) and, five years in, is generating over $500 million ARR. It also serves over 45% of the Fortune 100. Raaz was one of the first five employees at Wiz, joining as the first product manager, and helped the team pivot to what may be the most intense PMF in history. Before Wiz, Raaz led security products at Microsoft, including Azure Sentinel. In our conversation, we discuss:• How Wiz pivoted from their initial idea and found deep product-market fit• What Raaz learned about listening to customers• Why she moved from product to marketing, despite no prior experience• How she thinks differently as a marketer with a product background• Lessons learned from scaling a hypergrowth startup like Wiz• Much more—Brought to you by:• WorkOS—Modern identity platform for B2B SaaS, free up to 1 million MAUs• Rippling—Automate HR, IT, and finance so you can scale faster• Cloudinary—The foundational technology for all images and video on the internet—Find the transcript at: https://www.lennysnewsletter.com/p/building-wiz-raaz-herzberg—Where to find Raaz Herzberg:• X: https://x.com/raazherzberg• LinkedIn: https://www.linkedin.com/in/raazh—Where to find Lenny:• Newsletter: https://www.lennysnewsletter.com• X: https://twitter.com/lennysan• LinkedIn: https://www.linkedin.com/in/lennyrachitsky/—In this episode, we cover:(00:00) Raaz's background(02:54) Early challenges and Wiz's essential pivot(06:41) Finding product-market fit(11:31) Lessons from early customer interactions(14:54) The power in speaking up when you don't understand something(17:46) How Wiz pivoted from their initial idea(23:52) Marketing and leadership insights(34:12) The challenges of being a marketing leader(28:05) Following the “heat” in your organization(30:22) How Raaz found success as CMO(34:01) Common CMO mistakes(36:23) Creating noise and standing out(40:28) Embracing failure and taking risks(44:53) The importance of clear communication(48:32) The “dummy” explanation(51:00) Building trust and company culture(53:45) Contrarian corner(56:34) Lightning round—Referenced:• Wiz: https://www.wiz.io/• An inside look at Deel's unprecedented growth | Meltem Kuran Berkowitz (Head of Growth): https://www.lennysnewsletter.com/p/an-inside-look-at-deels-unprecedented• Velocity over everything: How Ramp became the fastest-growing SaaS startup of all time | Geoff Charles (VP of Product): https://www.lennysnewsletter.com/p/velocity-over-everything-how-ramp• Assaf Rappaport on LinkedIn: https://www.linkedin.com/in/assafrappaport/• How LinkedIn became interesting: The inside story | Tomer Cohen (CPO at LinkedIn): https://www.lennysnewsletter.com/p/how-linkedin-became-interesting-tomer-cohen• Shardul Shah on LinkedIn: https://www.linkedin.com/in/shardul-shah-3589062/• Doug Leone on LinkedIn: https://www.linkedin.com/in/douglas-leone-a2714/• Jeff Horing on LinkedIn: https://www.linkedin.com/in/jeffhoring2009/• RSA Conference: https://www.rsaconference.com/• Microsoft acquires Adallom to advance identity and security in the cloud: https://blogs.microsoft.com/blog/2015/09/08/microsoft-acquires-adallom-to-advance-identity-and-security-in-the-cloud/• Imposter syndrome: https://www.psychologytoday.com/us/basics/imposter-syndrome• Careers at Wiz: https://www.wiz.io/careers• Setting the Table: The Transforming Power of Hospitality in Business: https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763• No Rules Rules: Netflix and the Culture of Reinvention: https://www.amazon.com/No-Rules-Netflix-Culture-Reinvention/dp/1984877860/• Gong: https://www.gong.io/• The Wire on HBO: https://www.hbo.com/the-wire• Raaz's pen holder recommendation: https://www.paper-republic.com/products/le-loop-penholder—Production and marketing by https://penname.co/. For inquiries about sponsoring the podcast, email podcast@lennyrachitsky.com.—Lenny may be an investor in the companies discussed. Get full access to Lenny's Newsletter at www.lennysnewsletter.com/subscribe

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This is a Vintage Selection from 2007The ConversationThe Restaurant Guys are thrilled to host master restaurateur Danny Meyer to discuss his new book and the Guys' favorite restaurants.  Check out the secret to his success across multiple venues. The Inside TrackThe Guys have the inside scoop of what it's like to work for Danny Meyer and his organization as they have more than a few friends who have done so for years. They know that the Union Square Hospitality Group practices this "radical" form of hospitality starting with their team members.  BioDanny Meyer opened his first restaurant Union Square Cafe in 1985 at the age of 27. Thirty years later, Danny's Union Square Hospitality Group (USHG) comprises some of New York's most acclaimed restaurants, including Gramercy Tavern, The Modern, Maialino, and more. Danny and USHG founded Shake Shack, the modern-day “roadside” burger restaurant, in 2015. He has written several books notably The Union Square Cookbook co-authored with Chef Michael Romano and Setting the Table.Meyer has been generously recognized including the 2017 Julia Child Award, the 2015 TIME 100 “Most Influential People” list.  USHG's restaurants and individuals have won an unprecedented 28 James Beard Awards, including Meyer accepting Outstanding Restaurateur (2005) and Who's Who of Food and Beverage in America (1996). InfoDanny Meyer's bookSetting the Table: The Transforming Power of Hospitality in BusinessOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi Restauranthttps://www.catherinelombardi.com/Stage Left Wineshophttps://www.stageleftwineshop.com/Reach out to The Restaurant GuysTo hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguyshttps://www.restaurantguyspodcast.com/

What I learned from rereading George Lucas: A Life by Brian Jay Jones.----Get access to the World's Most Valuable Notebook for Founders at Founders Notes.comYou can read, reread, and search all my notes and highlights from every book I've ever read for the podcast. You can also ask SAGE any question and SAGE will read all my notes, highlights, and every transcript from every episode for you. A few questions I've asked SAGE recently: What are the most important leadership lessons from history's greatest entrepreneurs?Can you give me a summary of Warren Buffett's best ideas? (Substitute any founder covered on the podcast and you'll get a comprehensive and easy to read summary of their ideas) How did Edwin Land find new employees to hire? Any unusual sources to find talent?What are some strategies that Cornelius Vanderbilt used against his competitors?Get access to Founders Notes here. ----(0:01) George Lucas unapologetically invested in what he believed in the most: himself.(1:00) George Lucas is the Thomas Edison of the modern film industry.(1:30) A list of biographies written by Brian Jay Jones(6:00) Elon Musk interviewed by Kevin Rose (10:15) How many people think the solution to gaining quality control, improving fiscal responsibility, and stimulating technological innovation is to start their own special-effects company? But that's what he did.(17:00) When I finally discovered film, I really fell madly in love with it. I ate it. I slept it. 24 hours a day. There was no going back.(18:00) Those on the margins often come to control the center. (Game of Thrones)(21:00) As soon as I made my first film, I thought, Hey, I'm good at this. I know how to do this. From then on, I've never questioned it.(23:00) He was becoming increasingly cranky about the idea of working with others and preferred doing everything himself.(34:00) Francis Ford Coppola: A Filmmaker's Life by Michael Schumacher. (Founders #242)(42:00) The film Easy Rider was made for $350,000. It grossed over $60 million at the box office.(45:00) The Founders: The Story of PayPal and the Entrepreneurs Who Shaped Silicon Valley by Jimmy Soni. (Founders #233)A Mind at Play: How Claude Shannon Invented the Information Age by Jimmy Soni and Rob Goodman (Founders #95)Steve Jobs & The NeXT Big Thing by Randall Stross. (Founders #77)(47:00) What we're striving for is total freedom, where we can finance our pictures, make them our way, release them where we want them released, and be completely free. That's very hard to do in the world of business. You have to have the money in order to have the power to be free.(49:00) You should reject the status quo and pursue freedom.(49:00) People would give anything to quit their jobs. All they have to do is do it. They're people in cages with open doors.(51:00) Stay small. Be the best. Don't lose any money.(59:00) That was a very dark period for me. We were in dire financial strait. I turned that down [directing someone else's movie] at my bleakest point, when I was in debt to my parents, in debt to Francis Coppola, in debt to my agent; I was so far in debt I thought I'd never get out. It took years to get from my first film to my second film, banging on doors, trying to get people to give me a chance. Writing, struggling, with no money in the bank… getting little jobs, eking out a living. Trying to stay alive, and pushing a script that nobody wanted.(1:02:00) “Opening this new restaurant might be the worst mistake I've ever made."Stanley [Stanley Marcus of Neiman Marcus] set his martini down, looked me in the eye, and said, "So you made a mistake. You need to understand something important. And listen to me carefully: The road to success is paved with mistakes well handled."His words remained with me through the night. I repeated them over and over to myself, and it led to a turning point in the way I approached business.Stanley's lesson reminded me of something my grandfather Irving Harris had always told me:“The definition of business is problems."His philosophy came down to a simple fact of business life: success lies not in the elimination of problems but in the art of creative, profitable problem solving. The best companies are those that distinguish themselves by solving problems most effectively.Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer. (1:05:00) My thing about art is that I don't like the word art because it means pretension and bullshit, and I equate those two directly. I don't think of myself as an artist. I'm a craftsman. I don't make a work of art; I make a movie.(1:06:00) I know how good I am. American Graffiti is successful because it came entirely from my head. It was my concept. And that's the only way I can work.(1:09:00) Creative Selection: Inside Apple's Design Process During the Golden Age of Steve Jobs by Ken Kocienda. (Founders #281)(1:21:00) The budget for Star Wars was $11 million. In brought in $775 million at the box office alone!(1:25:00) Steven Spielberg made over $40 million from the original Star Wars. Spielberg gave Lucas 2.5% of Close Encounters of the Third Kind and Lucas gave Spielberg 2.5% of Star Wars. That to 2.5% would earn Spielberg more than $40 million over the next four decades.----Get access to the World's Most Valuable Notebook for Founders at Founders Notes.com----“I have listened to every episode released and look forward to every episode that comes out. The only criticism I would have is that after each podcast I usually want to buy the book because I am interested so my poor wallet suffers. ” — GarethBe like Gareth. Buy a book: All the books featured on Founders Podcast

As human beings, our brains are wired to solve problems. This can make long-term investment strategies, like passive investing, surprisingly challenging, especially if you're not accustomed to the ups and downs of the market – it can feel pretty unintuitive to stay the course when your instinct is to take more active steps to solve the problem! So, how can investors remain firm in their strategy and not get spooked by market changes? Joining us today to unpack this question is financial journalist, Nicolas Bérubé, whose new book From Zero to Millionaire: A Simple and Stress-Free Way to Invest in the Stock Market serves as a guide to investors on how to grow their wealth and achieve good portfolio diversification at a low cost. We talk with him about the contents of his book, his observations on financial media and its effect on investors, how to stay committed when making long-term investments, and more. We also spend the top half of the show discussing a popular idea we've seen posted by influencers online, namely that investing in stocks will give you a return of 10% or more per year on average, and the flaws in their arguments. Tune in for a deep dive into investor psychology, financial media, and much more!   Key Points From This Episode:   (0:01:42) A breakdown of the flaws in the trending online theory being posted by influencers claiming that investing in stocks will give you a return of 10% or more per year on average. (0:09:17) Taking a longer-term view of the US stock market (and other global markets), how it's changed in the past 100 years, and what this means for investors today. (0:16:12) Relevant findings from various papers on US and global stock market returns, US stock market valuations, performance, the impact of survivorship bias, and more. (0:27:01) Why it can be so difficult to capture market return as an investor, and a breakdown of how best to approach historical data. (0:33:33) Talking with Nicolas Bérubé about what he learned from his failed options trade before he started studying markets and the research that helped him become a market optimist. (0:38:24) An overview of Indo-American investor, Mohnish Pabrai, and what Nicolas learned from meeting him. (0:41:05) Unpacking the difference between investing in the stock market and playing in the stock market and the importance of having an infinite vision when investing. (0:44:52) How Nicolas would explain the benefits of index funds and index investing to a novice and why behaviour is the number one obstacle to investor outcomes. (0:48:29) The effect of financial media on investors from Nicolas's perspective as a journalist. (0:51:52) Advice on whether to delegate your investment actions to a financial professional or do it yourself ie. automatic transfers using a robo advisor. (0:56:14) What people should be looking for if they do seek out financial advice and Nicolas's opinion on what investors struggle with most. (0:59:58) Aftershow section: future topics for the show, why we're excited to see more of Mark McGrath, updates on our 24 in 24 reading challenge, upcoming meetups, and more.   Links From Today's Episode: Rational Reminder on iTunes — https://itunes.apple.com/ca/podcast/the-rational-reminder-podcast/id1426530582. Rational Reminder Website — https://rationalreminder.ca/  Rational Reminder on Instagram — https://www.instagram.com/rationalreminder/ Rational Reminder on X — https://twitter.com/RationalRemind Rational Reminder on YouTube — https://www.youtube.com/channel/ Rational Reminder Email — info@rationalreminder.ca Benjamin Felix — https://www.pwlcapital.com/author/benjamin-felix/  Benjamin on X — https://twitter.com/benjaminwfelix Benjamin on LinkedIn — https://www.linkedin.com/in/benjaminwfelix/ Cameron Passmore — https://www.pwlcapital.com/profile/cameron-passmore/ Cameron on X — https://twitter.com/CameronPassmore Cameron on LinkedIn — https://www.linkedin.com/in/cameronpassmore/ Mark McGrath on LinkedIn — https://www.linkedin.com/in/markmcgrathcfp/ Mark McGrath on X — https://twitter.com/MarkMcGrathCFP 24 in 24 Reading Challenge — https://rationalreminder.ca/24in24 Nicolas Bérubé on LinkedIn — https://www.linkedin.com/in/nicolas-b%C3%A9rub%C3%A9-27b9b111b/ From Zero to Millionaire — https://fromzerotomillionaire.com/ The Motley Fool — https://www.fool.com/ Rob Carrick — https://www.theglobeandmail.com/authors/rob-carrick/ Andrew Hallam — https://andrewhallam.com/ Somebody Feed Phil — https://www.imdb.com/title/tt7752034/ Everybody Loves Raymond — https://www.imdb.com/title/tt0115167/ Shake Shack — https://shakeshack.com/#/ Figure 01 AI Robot Video on LinkedIn — https://www.linkedin.com/feed/update/urn:li:activity:7173681028664901634/   Books From Today's Episode:   From Zero to Millionaire: A Simple and Stress-Free Way to Invest in the Stock Market — https://fromzerotomillionaire.com/ The Algebra of Wealth: A Simple Formula for Financial Security — https://www.amazon.com/Algebra-Wealth-Formula-Financial-Security/dp/0593714024 A Random Walk Down Wall Street: The Time-Tested Strategy for Successful Investing — https://www.amazon.com/Random-Walk-Down-Wall-Street/dp/0393358380 Everyone Believes It; Most Will Be Wrong: Motley Thoughts on Investing and the Economy — https://www.amazon.com/Everyone-Believes-Most-Will-Wrong-ebook/dp/B00655BGBG The One-Page Financial Plan: A Simple Way to Be Smart About Your Money — https://www.amazon.com/One-Page-Financial-Plan-Simple-Smart/dp/1591847559 Setting the Table: The Transforming Power of Hospitality in Business — https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763   Papers From Today's Episode:    ‘The Equity Premium' — https://onlinelibrary.wiley.com/doi/full/10.1111/1540-6261.00437 Scott Cederburg research: ‘Long-Horizon Losses in Stocks, Bonds, and Bills: Evidence from a Broad Sample of Developed Markets' — https://www.paris-december.eu/sites/default/files//papers/2023/4393_scederburg_2023_complete.pdf Jules H. Van Binsbergen Paper: Is The United States A Lucky Survivor: A Hierarchical Bayesian Approach — https://rodneywhitecenter.wharton.upenn.edu/wp-content/uploads/2020/12/30-20.Wachter.VanBinsbergen.pdf

Today, we're replaying my conversation with Danny Meyer. He is the founder and CEO of Union Square Hospitality Group, which comprises some of the most acclaimed restaurants in New York, like Gramercy Tavern and Union Square Café. Danny is also the founder and chairman of Shake Shack, which began in NYC but is now a publicly traded company with hundreds of locations worldwide. Our conversation focuses on how great hospitality leads to a great business, regardless of what sector it's in. We discuss why hospitality is the starting point for Danny's business philosophy, why first impressions matter, Danny's concept of ABCD - always be connecting dots, how to scale hospitality, and how to build a business with essentialism and soul. Please enjoy this conversation with Danny Meyer. Listen to Founders Podcast For the full show notes, transcript, and links to mentioned content, check out the episode page here. ----- This episode is brought to you by Tegus. Tegus is the modern research platform for leading investors. Tired of running your own expert calls to get up to speed on a company? Tegus lets you ramp faster and find answers to critical questions more efficiently than any alternative method. The gold standard for research, the Tegus platform delivers unmatched access to timely, qualitative insights through the largest and most differentiated expert call transcript database. With over 60,000 transcripts spanning 22,000 public and private companies, investors can accelerate their fundamental research process by discovering highly-differentiated and reliable insights that can't be found anywhere else in the market. As a listener, drive your next investment thesis forward with Tegus for free at tegus.co/patrick. ----- Invest Like the Best is a property of Colossus, LLC. For more episodes of Invest Like the Best, visit joincolossus.com/episodes.  Past guests include Tobi Lutke, Kevin Systrom, Mike Krieger, John Collison, Kat Cole, Marc Andreessen, Matthew Ball, Bill Gurley, Anu Hariharan, Ben Thompson, and many more. Stay up to date on all our podcasts by signing up to Colossus Weekly, our quick dive every Sunday highlighting the top business and investing concepts from our podcasts and the best of what we read that week. Sign up here. Follow us on Twitter: @patrick_oshag | @JoinColossus Editing and post-production work for this episode was provided by The Podcast Consultant (https://thepodcastconsultant.com). Show Notes: (00:00) Welcome to Invest Like the Best (03:41) First question – Danny's experience as a tour guide in Italy (08:17) Why hospitality is the center of business focus (08:19) Setting the Table: The Transforming Power of Hospitality in Business (11:50) Early lessons at creating an environment of hospitality  (15:17) His strategy ABCD and learning from a trout fisherman relate and relate to hospitality (20:45) Scaling hospitality  (24:56) What kind of people make a hospitality business work (29:34) How to be an effective leader (33:00) Handling mistakes well in the role of hospitality  (36:28) Creating the spark in the early part of entrepreneurial ventures (40:32) When its time to start something new vs expand something you are already doing (45:52) The excellence reflex and an example of this in his career (50:25) Kindest thing anyone has done for him

What I learned from reading How To Make A Few Billion Dollars by Brad Jacobs. ----Get access to the World's Most Valuable Notebook for Founders by investing in a subscription to Founders Notes----Come and build in-person relationships at the Founders Only conference----(0:01) I'm what's called a moneymaker. I've started five companies from scratch—seven if you include two spin-offs and turned them all into billion dollar or multibillion-dollar enterprises.(2:00) I love working with outrageously talented people to deliver outsized returns for shareholders in public stock markets.(5:00) All of the successful people I know have rearranged their brains to prevail at achieving big goals in turbulent environments where conventional thinking often fails.(5:00) The single most powerful pattern I have noticed is that successful people find value in unexpected places and they do this by thinking about business from first principles. —  Zero to One: Notes on Startups, or How to Build the Future by Peter Thiel (Founders #335)(7:00) So much of success in business comes from keeping your head in a good place.(8:00) I'm an ambitious person by nature and a dealmaker by inclination.(9:00) Episode #295: I Had Dinner With Charlie Munger(13:00) Listen to Think Big and Move Fast: Brad Jacobs on Invest Like the Best (14:00) Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer. (Founders #20)(15:00) If you want to make money in the business world, you need to get used to problems, because that's what business is.(20:00) I am not surprised when things don't go perfectly. That is the nature of the universe.(21:00) Listen to this incredible conversation between Charlie Munger and John Collison on Invest Like The Best. (28:00) Invest in technology. The savings compound, it gives you an advantage over a slower moving competitor, and can be the difference between a profit and a loss. (Lesson from Andrew Carnegie)(31:00) How Larry Gagosian Reshaped The Art World by Patrick Radden Keefe. (Founders #325)(36:00) While the rental industry overall was slow to computerize, the larger regional players were more tech-savvy. By 1997, nearly all of them were running on software developed by a company called Wynne Systems.I bought Wynne.Owning Wynne accomplished two things.We had an industry-best platform that we could continue to develop internally for our own use, and the acquisition gave us access to aggregated, anonymized data on macro-trends across the industry.This gave us a high-level view of emerging market trends, such as equipment gluts or shortages in the making. We could proactively adjust our pricing and asset management, while the rest of the industry was being reactive.(40:00) The deals I've avoided have contributed more to my success than the deals I've done.(42:00) I love these questions for a business and a family:“What's your single best idea to improve our company?"and"What's the stupidest thing we're doing as a company?"(47:00) There are few mistakes costlier than hiring the wrong person.  An empty seat is less damaging than a poor fit.----Get access to the World's Most Valuable Notebook for Founders by investing in a subscription to Founders Notes----Come and build in-person relationships at the Founders Only conference----“I have listened to every episode released and look forward to every episode that comes out. The only criticism I would have is that after each podcast I usually want to buy the book because I am interested, so my poor wallet suffers.” — GarethBe like Gareth. Buy a book: All the books featured on Founders Podcast

In this episode, we dive deep into the world of hospitality, restaurant culture, and the changing landscape of the food industry. Our guest, Patti Simpson, is a seasoned professional who has played a pivotal role in reshaping the culture and policies at Union Square Hospitality Group (USHG), the company behind iconic restaurants like Shake Shack. Join us as we ask the tough questions and explore the dynamics of an industry in transformation. Tough Questions & Industry Transformations Get ready for the challenging questions. We ask Patti about the decision-making processes during the pandemic, including the controversial topic of employee layoffs. We explore the reasoning behind USHG's vaccination-only policy and discuss the potential role of technology, like robots and AI, in the future of hospitality. We also address the sensitive issue of tip policies in the industry. As the conversation unfolds, we examine the evolving landscape of restaurant culture and what it means for both employees and customers. Patti shares insights into how USHG is adapting and innovating to meet the changing needs of the industry. Listen to witness firsthand how organisations like USHG are committed to continuous improvement. Resources: Union Square Hospitality Group website: https://www.ushg.com/ Find out more about USHG's Hospitality Quotient: https://hq.ushg.com/ Connect with Patti Simpson: https://www.linkedin.com/in/pattisimpson/ Danny Meyer's Book, Setting the Table: The Transforming Power of Hospitality in Business. https://www.harpercollins.com/products/setting-the-table-danny-meyer?variant=32122420363298 Why These 7 Leadership Books Require Your Attention: https://truthliesandwork.com/truth-lies-work-podcast/the-7-books-leaders-should-be-reading_1999/ How to Recruit for Culture Fit (HINT: Don't) https://truthliesandwork.com/truth-lies-work-podcast/how-to-recruit-for-culture-fit_2226/ Why Women in Leadership Matters, A Case Study with MKG https://truthliesandwork.com/truth-lies-work-podcast/women-in-leadership-mkg_2355/ You'll find all our past episodes on our website: https://truthliesandwork.com/ Connect with Al and Leanne Join the Conversation on LinkedIn: https://www.linkedin.com/company/truthlieswork/ Connect with Al on LinkedIn: https://www.linkedin.com/in/thisisalelliott/ Connect with Leanne on LinkedIn: https://www.linkedin.com/in/meetleanne Email: Hello@truthliesandwork.com Book a Call with Al & Leanne: https://oblonghq.com/book/ WATCH THE PODCAST ON YOUTUBE! https://www.youtube.com/channel/UC3_hIyk9KjxJQ1lZWhiaqDw

In this episode of the 5 Leadership Questions podcast, Todd Adkins and Dan Iten are joined by Danny Franks, the Connections Pastor at the Summit Church in Raleigh, North Carolina, as they discuss the book, "Unreasonable Hospitality" by Will Guidara. The book tells the story of Will Guidara, a New York restaurateur, and his experience running the number-one restaurant in the world. The podcast explores the book's main points, such as the importance of exceptional service and authentic connections, and how they apply to leadership and first impressions within the church. BEST QUOTES “They really focused on the service and what happened in the dining room versus what happened in the kitchen. As church leaders, we can really learn a lot about that as we learn to set up the table for guests as they enter our building.” – Danny Franks “It's important for us to understand that in the context of the church, we need to be aware of where the culture has shifted and to adjust accordingly. Not to water down what we do, if anything, to distill down what we do to serve better.” – Todd Adkins “No matter what industry you're in, service is ultimately important.” – Todd Adkins “When you do your job in color, it means that you make people feel great about the job that you're doing for them. You're doing it to make an authentic connection, which is hospitality.” – Danny Franks “There are certain fads that come and go with the church world, but taking care of humans, that's not ever going to go away. That's something that we need to continue to think about as we try to make people feel welcome and ready to worship the Lord coming into a Sunday service.” – Danny Franks “Repetition is extremely important. Whether it's our vision and values, or any of those things, you can't assume that somebody understands why you're doing it.” – Todd Adkins “A lot of leadership is shifting from being intuitive to intentional, and that's where you get the gains.” – Todd Adkins “Being in the local church, my primary role is built around creating a culture that takes outsiders and makes them insiders.” – Danny Franks “I think a lot of times, especially in the climate that we're in too many people have too few expectations for churches, and they just kind of show up expecting to be disappointed if they show up at all.” – Danny Franks Yes, it's a clear command from Scripture that we must show hospitality. But it's not supposed to point to itself. It's got a point beyond itself as a signpost straight to the Gospel. We can't get that wrong.” – Danny Franks “If we are continually failing, in the implicit or explicit promises that we made to people, and we're not even measuring up to their low expectations for us, we might not ever get a chance to point them to the gospel.” – Danny Franks RECOMMENDED RESOURCES Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect by Will Guidara All My Knotted-Up Life: A Memoir by Beth Moore Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer Inside the Magic Kingdom: Seven Keys to Disney's Success by Tom Connellan The Gospel Comes with a House Key: Practicing Radically Ordinary Hospitality in Our Post-Christian World by Rosaria Butterfield

What I learned from reading Paul Renner, The Art of Typography Paul Renner was the designer of the Futura typeface, the author of over 120 published works, and a public lecturer and teacher. Join me in this conversation as we study the life, work, and mind of Paul Renner. --- (3:15) Renner's intersection with Jan Tschichold in episode 1 (12:44) Michael Bierut, Seventy-Nine Essays on Design "Waiting for Permission" (15:52) General Jim Mattis, Call Sign Chaos: Learning to Lead ( 22:13) Know All of the Details Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer Ogilvy on Advertising by David Ogilvy (26:18) Extreme Ownership: How U.S. Navy SEALs Lead and Win by Jocko Willink (40:10) The New Typography by Jan Tschichold (54:06) Typologia by Frederic Goudy (01:01:33) The Father of Spin: Edward L. Bernays and The Birth of Public Relations

Join our special guest Kelly MacPherson, from the mega-James Beard award winning Union Square Hospitality Group (USHG). More than a trailblazer, she's been a Game Changer for her entire career.  Kelly shares her remarkable journey in hospitality and retail, from configuring her first POS network to becoming one of the early female CTOs -- and she continues to revolutionize how restaurants operate.Despite plans for retirement, she canceled them to join USHG and lead their Technology and Supply Chain division, driven by the brand's core pillars of "Enlightened Hospitality," a term coined by their famous founder, Danny Meyer. Moments to listen for:Kelly's mission to change how we deliver Reporting & Analytics.Her quest to use data for powerful storytelling.Building exceptional Employee-First Experiences with a mobile-first strategy.The Connected Restaurant. What it is and how USHG is delivering it.The timeless tech question: Best in Class or All-in-One Solutions?Importance of partnerships and open collaboration among tech companies.The journey to CTO and what convinced Kelly to come out of retirement.The path to achieving “Enlightened Hospitality,” and how USHG does it.Related Episodes:    The Future of Data Starts Here – Darien Bates        AI Inside & Outside the Four Walls – Phil Crawford, CKE     Here's What Innovation Looks Like – Amir Hudda, CEO of QuRelated Assets:     Article: How Software Architecture Impacts Restaurant Performance     White Paper: What is a Unified Commerce Platform? Connect with Kelly on LinkedInSetting the Table: The Transforming Power of Hospitality, by Danny Meyer 

Noah Berk has over 20 years experience in B2B marketing, sales, and strategy and is a co-founder of OBO, a technology performance group. Established in 2016, OBO helps solve the digital challenges of modern organizations by partnering with some of the top software companies in the world. Join Jim Barnish and Noah Berk as they discuss outbound email marketing, the pros and cons of partners, and optimizing HubSpot, Salesforce, and Monday.com. 3 Key TakeawaysProfessional Service Organizations

Tonight, Drama, Dee, Anand, and Kevin discuss airline retail and much more! - written by ChatGPT Timeline of What Was Discussed: “Woke” Anand has a bone to pick with Elon, how the right has taken over the media, and the political clown show. (2:45)  How does Bud Light stop the leak? (23:55)  Traveling is HOTTER than ever, but the act of traveling still sucks. (29:50)  What is politics? (1:18:25)  What percentage of people believe Epstein was killed by natural causes? (1:25:07)  Related Links/Products Mentioned  Watch Elon Musk's full interview with CNBC's David Faber  DeSantis raises $8.2 million in first 24 hours after campaign launch  E130: DeSantis's Twitter Spaces, debt ceiling, Nvidia rips, state of VC, startup failure & more  SeatBoost: A Powerful New Product and Model for Airlines.  Watch The Men Who Built America Full Episodes, Video & More    The Rise and Fall of the Third Reich: A History of Nazi Germany  In the Garden of Beasts: Love, Terror, and an American Family in Hitler's Berlin  Setting the Table: The Transforming Power of Hospitality in Business  JRE#1986 – Jack Carr  Connect with Kevin!  LinkedIn  IG: @seatboost  Connect with Group Chat! Watch The Pod #1 Newsletter In The World For The Gram Tweet With Us Exclusive Facebook Content We're @groupchatpod on Snapchat  

In this episode of the Business Broken to Smokin' Podcast: Lodestone True North's Head Coach Mark Whitmore and our guest Chrissy Myers (CEO of AUI https://auiinfo.com/ ) discuss part 2 of the book Grit by Angela Duckworth (Website: https://angeladuckworth.com/ ). Growing grit from the inside out. 0:00 Intro 2:03 Chrissy's top 5 Strengths in Strengths Finder (Clifton Strengths)… https://www.gallup.com/cliftonstrengths/en/strengthsfinder.aspx 13:17 Book Club: Grit Part 2 - “Growing from the inside out” 13:37 Character quality of grit: consistent action over time 16:15 How do you describe grit? 20:19 General take away on the book Grit as a whole 22:06 If you had read this book 20 years ago, how would you be different? 24:47 Variety vs. vocation 25:38 Job to career to calling 35:54 Professionals practice, amateurs don't 42:01 Practice purpose intentionally, and deliberate practice 44:57 Book reference: Culture Code by Daniel Coyle 47:00 “Business, like life, is all about how you make people feel. It's that simple, and it's that hard.” ― Danny Meyer, Setting the Table: The Transforming Power of Hospitality in Business 47:44 What things in your life have been grit generating? 50:08 ETC show choir shoutout https://etc-schoolofmusicalarts.org 52:50 After reading this book is there anything you will do differently in parenting? 1:01:30 Is it a good idea to have gritty employees? 1:04:00 How would you interview someone to find out if they are gritty? Ask “how” questions… 1:12:18 Book reference: Miracle Morning by Hal Elrod 1:16:01 Book reference: Mindset by Carol S. Dweck - growth vs fixed mindset 1:19:21 Book reference: Personality isn't permanent by Dr. Benjamin Hardy 1:20:14 Anything in the book that didn't resonate with you? 1:21:30 Grit vs. Obsession 1:24:11 Grace is giving someone more time to get it right 1:25:40 Quote from the book, “As a psychologist, I can confirm that grit is far from the only-or even the most important-aspect of a person's character.” 1:26:27 The three virtue clusters: will, heart, & mind Website: www.lodestonetruenorth.com Website: www.bigeasydesk.com LinkedIn Mark: https://www.linkedin.com/in/mark-whitmore-lodestone/ LinkedIn Lodestone: https://www.linkedin.com/company/lodestone-true-north Lodestone Online Courses: lodestone.thinkific.com Podcast: YouTube (video) https://youtube.com/@lodestonetruenorth Spotify (video or audio) https://open.spotify.com/show/3QCsZ7fyKr4z804oTac3FU Apple Podcasts (audio) https://apple.co/3O4uv4H Other Podcast Platforms https://lodestonetruenorth.com/podcast/ **Credits** Music - Love is a long road by Tom Petty

What I learned from rereading My Life and Work by Henry Ford.--Support Founders sponsors: Tegus is a search engine for business knowledge that's used by founders, investors, and executives. It's incredible what they're building. Try it for free by visiting Tegus.and Sam Hinkie's unique venture capital firm 87 Capital. If i was raising money and looking for a long term partner Sam is the first person I would call. If you are the kind of founder that we study on this podcast and you are looking for a long term partner go to 87capital.com--[7:45] True education is gained through the discipline of life.[8:00] Land's Polaroid: A Company and the Man Who Invented It by Peter C. Wensberg. (Founders #263)[9:40] Reading this book is like having a one-sided conversation with one of the greatest entrepreneurs to ever live who just speaks directly to you and tells you, “Hey this is my philosophy on company building.”[12:40] His main idea is that business exists for one reason and one reason only —to provide service for other people.[12:50] Everything I do is serving my true end — which is to make a product that makes other people's lives better.[13:47] A sale is proof of utility.[15:00] The sense of accomplishment from overcoming difficulty is satisfying in a way that a life of leisure and ease will never be.[16:00] I think Amazon's culture is largely based on one thing. It's not based on 14. It's based on customer obsession. That is what Bezos would die on the hill for.  —Invest Like The Best: Ravi Gupta[20:04] Later Bezos recalled speaking at an all-hands meeting called to address the assault by Barnes & Noble. “Look, you should wake up worried, terrified every morning,” he told his employees. “But don't be worried about our competitors because they`re never going to send us any money anyway. Let's be worried about our customers and stay heads-down focused.” — The Everything Store: Jeff Bezos and the Age of Amazon by Brad Stone (Founders #179)[20:40] Henry Fords philosophy: Get rid of waste, increase efficiency through thinking and technology, drop your prices and make more money with less profit per car, watch your costs religiously, when needed bring that business process in house, and always focus on service.[21:15] Money comes naturally as the result of service.  —Henry Ford[21:56] Churchill by Paul Johnson. (Founders #225)[22:10] Churchill tells his son “Your idle and lazy life is very offensive to me. You appear to be leading a perfectly useless existence.”[23:45] 3 part series on the founder of General Motors Billy Durant and Alfred Sloan:Billy Durant Creator of General Motors: The Story of the Flamboyant Genius Who Helped Lead America into the Automobile Age by Lawrence Gustin. (Founders #120)Billy, Alfred, and General Motors: The Story of Two Unique Men, A Legendary Company, and a Remarkable Time in American History by William Pelfrey. (Founders #121)My Years with General Motors by Alfred Sloan. (Founders #122)[24:16] Henry Ford's ONE idea that was different from every other automobile manufacturer:He was determined to concentrate on the low end of the market, where he believed that high volume would drive costs down and at the same time feed even more demand for the product. It was a fundamental difference in philosophy.  — Billy, Alfred, and General Motors: The Story of Two Unique Men, A Legendary Company, and a Remarkable Time in American History by William Pelfrey. (Founders #121)[25:50] There must be a better way of doing that. And so through a thousand processes.[27:59] The only way to truly understand what you're doing is to do it for a long time and focus on it.[28:30] It's unbelievable how much you don't know about the game that you've been playing all your life. — Mickey Mantle[32:25] One idea at a time is about as much as anyone can handle.[35:45] Picking up horse shit used to be a job.[37:30] That is the way with wise people — they are so wise and practical that they always know to a dot just why something cannot be done; they always know the limitations. That is why I never employ an expert in full bloom. If ever I wanted to kill opposition by unfair means I would endow the opposition with experts. They would have so much good advice that I could be sure they would do little work.[38:20] I cannot say that it was hard work. No work with interest is ever hard.[40:45] None of this works unless you bet on yourself. And usually you are not in the best position when you have to make this decision.[49:59] The most beautiful things in the world are those from which all excess weight has been eliminated.[50:15] Rick Rubin: In the Studio by Jake Brown. (Founders #245)[54:10] I can entirely sympathize with the desire to quit a life of activity and retire to a life of ease. I have never felt the urge myself.[55:30] I don't wanna make a low quality cheap product. I wanna make a high quality cheap product. To do that he's literally got to invent the ability to mass produce cars —which did not exist before Henry Ford.[56:00] A principle rather than an individual is at work. And that the principle is so simple that it seems mysterious.[56:25] He says if we can save 10 steps a day for each of the 12,000 employees that I have, you will save 50 miles of wasted motion and misspent energy every day. The way Ford's brain works is very similar to the way Rockefeller's brain works. — Titan: The Life of John D. Rockefeller by Ron Chernow. (Founders #248)[58:25] What a line! : No one ever considers himself expert if he really knows his job. A man who knows a job sees so much more to be done than he has done, that he is always pressing forward and never gives up an instant of thought to how good and how efficient he is. Thinking always ahead, thinking always of trying to do more, brings a state of mind in which nothing is impossible.[59:10] I refuse to recognize that there are impossibilities. I cannot discover that any one knows enough about anything on this earth definitely to say what is and what is not possible.[59:30] Not a single operation is ever considered as being done in the best or cheapest way in our company.[1:01:05] Continuous improvement makes your business likely to survive economic downturns.[1:05:27] “The definition of business is problems." His philosophy came down to a simple fact of business life: success lies not in the elimination of problems but in the art of creative, profitable problem solving. The best companies are those that distinguish themselves by solving problems most effectively. — Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer. (Founders #20)[1:06:38] The best companies are those that distinguish themselves by solving problems most effectively.[1:06:53] That is the point that Henry Ford is making. You should thank your stars for the problem that you're having because once you solve it, you will now have better problem solving abilities. And therefore it's likely over time, that your company becomes more successful as a result of you being forced into this very difficult position to actually grow and acquire these new skills, because business is problems.[1:08:45] Lucas unapologetically invested in what he believed in the most: himself. —George Lucas: A Life by Brian Jay Jones. (Founders #35)[1:12:35] Henry Ford distilled down to five words: maximum service at minimum cost.[1:18:52] Every advance begins in a small way and with the individual.—Get 60 days free of Readwise. It is the best app I pay for. I could not make Founders without it.----“I have listened to every episode released and look forward to every episode that comes out. The only criticism I would have is that after each podcast I usually want to buy the book because I am interested so my poor wallet suffers. ” — GarethBe like Gareth. Buy a book: All the books featured on Founders Podcast

If lawyers are really that bad, why do you pay them so much? It's probably because they play a crucial role in solving whatever problem you are facing. However, before you go back to complaining… listen to this episode to learn how to maximize your effectiveness and minimize your costs when working with your lawyer! Also, if you're considering a career in law, this episode is a must-listen!Rori Malech is a commercial real estate attorney at Hunton Andrews Kurth LLP, an AmLaw 100 international law firm, representing local and national developers, REITs, institutional equity investors, institutional and non-institutional lenders, and hotel owners and operators with their commercial real estate development and finance transactions. Rori is a frequent speaker and panelist on the hospitality industry, finance and preferred equity transactions.In today's episode, we discuss…When Rori realized that she was destined to become a lawyer.What mistakes investors and developers make when they work with their lawyers and how you can avoid these pitfalls.What aspiring lawyers should consider before attending law school or choosing what aspect of law they want to specialize in.How attorneys can be a valuable partner on your deal rather than just a necessary expense. What the Dean of Rori's law school told her class on the first day of school.If you like inspiring stories from successful business leaders or you want a glimpse into who I inherited my passion for real estate and work ethic from, tune into today's interview!Keep Making Milestones, Ben MalechIf you want to learn more about Rori, you can find her at:Rori's LinkedIn: https://www.linkedin.com/in/rori-malech-24232420/Rori's Law Firm Profile: https://www.huntonak.com/en/people/rori-malech.htmlResources Mentioned:Setting the Table: The Transforming Power of Hospitality in Business - Danny MeyerProject Destined: projectdestined.comTo learn more about Ben, connect with him through:Ben's Website: https://benmalech.com/Ben's LinkedIn: https://www.linkedin.com/in/benjamin-malech/Ben's email: benmalech@carswell.ioMusic Credits: Sweeter Vermouth Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b…

Check out Meez: www.getmeez.comMeez on Instagram - [@getmeez]Meez on LinkedIn - https://www.linkedin.com/company/getmeezKorin: Justinkhanna.com/KorinDoorDash: Justinkhanna.com/DoordashYelp: Justinkhanna.com/YelpCheck out Meez: www.getmeez.comMeez on Instagram - [@getmeez]Meez on LinkedIn - https://www.linkedin.com/company/getmeezThe E-Myth Revisited: Why Most Small Businesses Don't Work and What to Do About It - https://amzn.to/3tsYURcHigh Output Management - https://amzn.to/373R1dpSetting the Table: The Transforming Power of Hospitality in Business - https://amzn.to/3CetqC7Re-Work - https://amzn.to/3vCTxl3The Lean Startup: How Today's Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses - https://amzn.to/3HGsQyqPlaying Bigger Than You Are: How to Sell Big Accounts Even if You're David in a World of Goliaths - https://amzn.to/36W3XBXFooled by Randomness: The Hidden Role of Chance in Life and in the Markets - https://amzn.to/3hFeu6MZero to One: Notes on Startups, or How to Build the Future - https://amzn.to/3hBDbRk—What's next?

Topics: Grimsmo's Swiss could have an air leak OR a bad batch of coolant Okuma MB-4000H is here but the coolant tank is delayed! Willemin, Kern, and Speedio Updates Saunders shares his tour experience at Creations Unlimited - Video Coming Soon! Decision Making & Organizational Chart Changes Emphasis on Communication, ERP Data Tracking     GOOD READS Setting the Table: The Transforming Power of Hospitality in Business by Daniel Meyer Small Giants: Companies that Choose to be Great Instead of Big by Bo Burlingham High Output Management by Andrew Grover

Metaphors are powerful drivers for our mind—they allow us to quickly convey complex information to better understand abstract ideas. How do you think about business-building? Are you building a machine, managing a house, running a restaurant, or something else altogether? In this episode, we are discussing helpful aspects of all three analogies, and countering the role of entropy in any organic system.

In "Setting the Table: The Transforming Power of Hospitality in Business," Author and Restauranteur Danny Meyer writes about what he learned in creating and running restaurants, including the concept of something called Enlightened Hospitality which can be applied in any business. This discussion took place on a 2006 episode of "Conversations On The Coast with Jim Foster" originating in San Francisco, California.

Danny Meyer's 2006 book, “Setting the Table” has been considered a must-read for anyone in the hospitality industry since it was published. But has the coronavirus pandemic highlighted some issues with a “customer is always right” mindset? On this episode of the Happy Mouth podcast, chef Nyesha Arrington and restaurateur Philip Camino reflect on Meyer's book and how times might have changed. Listen to Philip and Nyesha discuss ‘Setting the Table': Danny Meyer wrote “Setting the Table” in 2006 “Setting the Table” is considered an industry-standard read The book covers “enlightened hospitality,” which covers emotional intelligence, relationships, and an emphasis on customer satisfaction Food & Wine writer John deBary penned an article where he questioned if it's time to rethink that approach The “customer is always right” approach has led to customer entitlement While the coronavirus pandemic saw even more hostile behavior from customers, it was common enough beforehand 80% of restaurant workers say they've seen or experienced hostile behavior from customers 67% of workers say their tips have diminished by at least 50% compared to pre-pandemic times With a worker shortage, it might be time to rethink the employee experience and how to handle difficult customers Links: Happy Mouth Podcast Instagram Food & Wine - It is time to rethink Danny Meyer's ‘Setting the Table' Setting the Table: The Transforming Power of Hospitality in Business Food & Wine - The customer is not always right We have a lot more content coming your way! Be sure to check out our other shows: Full Comp The Happy Mouth Morning Show Restaurant Marketing School The Playbook

In this bonus episode, we will go behind the scenes of our show partner Bizimply   Michael will be talking to Founder Gerard Forde and CEO Conor Shaw of https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (Bizimply) who will share their journeys in hospitality and big tech companies.  Gerard will share the why and the story behind Bizimply that he started back in 2015. How they went from start-up wilderness to scale up tech company. You will find out that they are obsessed with the industry and how to solve many of its problems by ensuring that frontline managers are empowered to run their businesses like clockwork and spend more time on the shop floor developing their people.   Along the way, we dive into the culture, digitalisation, prediction for the future of hospitality and much more. Books from the episode: https://www.amazon.co.uk/gp/product/B007NC24KW/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=B007NC24KW&linkCode=as2&tag=hospitalit010-21&linkId=0f666248e2b0e4e37821dcfc14556354 (Setting the Table: The Transforming Power of Hospitality in Business) https://www.amazon.co.uk/Ben-Jerrys-Double-dip-Values-Money/dp/0684834995/ref=sr_1_2?crid=19OEYNTX71NBI&dchild=1&keywords=ben+and+jerry&qid=1620076104&s=books&sprefix=ben+and+jerry%2Cstripbooks%2C157&sr=1-2 (Ben and Jerry's Double-dip: Lead with Your Values and Make Money Too) https://www.amazon.co.uk/Pour-Your-Heart-Into-Starbucks/dp/0786883561/ref=sr_1_1?crid=GWTDLVSJPFJ8&dchild=1&keywords=howard+schultz&qid=1620076018&s=books&sprefix=Howard+shu%2Cstripbooks%2C164&sr=1-1 (Pour Your Heart Into It: How Starbucks Built a Company One) https://www.amazon.co.uk/When-Cultures-Collide-Leading-Across/dp/147368482X/ref=sr_1_1?crid=3JYZ8LXN8BS2U&dchild=1&keywords=when+cultures+collide&qid=1620075904&s=books&sprefix=when+cultures+%2Cstripbooks%2C158&sr=1-1 (When Cultures Collide: Leading Across Cultures ) https://www.amazon.co.uk/gp/product/1260143015/ref=as_li_tl?ie=UTF8&camp=1634&creative=6738&creativeASIN=1260143015&linkCode=as2&tag=hospitalit010-21&linkId=c1ffc7eaeb9570cfd6dc13c103feec46 (Unlearn: Let Go of Past Success to Achieve Extraordinary Results) Connect with the podcast: https://colossal-designer-2784.ck.page/40ada1483a (Join the Hospitality Mavericks newsletter): https://rb.gy/5rqyeq (https://rb.gy/5rqyeq)   More episodes for you to check out https://www.hospitalitymavericks.com/podcast (here) A big thank you to our sponsor Bizimply who are helping progressive leader and operators making every shift run like clockwork! Head to our website at https://www.bizimply.com/?utm_source=partner&utm_medium=referral&utm_campaign=mavericks (www.bizimply.com) or email them directly at advice@bizimply.com. This podcast uses the following third-party services for analysis: Podcorn - https://podcorn.com/privacy Chartable - https://chartable.com/privacy Support this podcast

In today's episode, Dr. Mike Pownall and Katie Ardeline discuss the premise that the customer is not always right!  The discussion begins with an article about customer entitlement and the effect that has on staff, drawing comparisons to the veterinary industry. The second article talks about how some overworked practices are trying to reduce the number of problem clients on their books. As always if you have any questions or would like to hear us discuss a topic please reach out to info@oculusinsights.net or visit www.advicebyoculus.com and www.oculusinsights.net Articles: Practices using pandemic to shed problem clients – report The Customer Is Not Always Right Book: Setting the Table: The Transforming Power of Hospitality in Business

In this episode, I have a conversation with Alan Springate. Alan is the owner of one of my favorite area restaurants, eeZ Fusion & Sushi located in Birkdale Village. Alan and I talk about his background in the restaurant business, and the winding road he took toward the concept we know now as eeZ Fusion & Sushi. The conversation reminds me of something James Clear wrote in his book, Atomic Habits: In business, and in life, it is unlikely that your actual path will match the journey you had in mind when you set out.  Enjoy!From the  eeZ Fusion & Sushi website:“Get ready for a modern and fresh take on the food you love. Located in the heart of Birkdale Village for well over a decade, eeZ Fusion & Sushi has long been heralded as the spot for the freshest, most creative and innovative sushi for miles around.With just a touch of classic Asian culture, eeZ is the perfect spot for gathering with friends, a family outing or a special date night. Portions are hearty, flavors are bold and eeZ will leave you looking forward to your next visit.Master Sushi Chef Rifali Almunir's creations include beautifully presented sashimi, nigiri, basic rolls and unique dishes that feature antibiotic free, all natural meats and sustainably fresh caught seafood delights that are hand-cut daily. Every dish on our menu is fully customizable at the guest's request.Whether you're looking or a noodle bowl for the kids, fresh grilled fish, or a night of never-ending sushi, there really is something for everyone at eeZ. Our staff is well trained on food allergies and will bend over backwards to make sure your needs are met!”Web: https://eezfusion.com/IG: https://www.instagram.com/eezfusion/FB: https://www.facebook.com/eeZFusionandSushi/ Businesses recognized in this episode:AlphaGraphics Cornelius              https://www.alphagraphics.com/centers/cornelius-north-carolina-us565.htmlFreeman's Screenprintinghttps://www.freemanscreenprinters.com/ T1 Visionshttps://www.t1visions.com/Books recommended in this episode:Keep It Simple: Unclutter Your Mind to Uncomplicate Your LifeBy Joe Calloway      Buy it here >> https://amzn.to/37OjUqCSetting the Table: The Transforming Power of Hospitality in BusinessBy Danny Meyer     Buy it here >> https://amzn.to/33WwJhA(We may receive a monetary commission if you buy something or take an action after clicking one of these links. The Best of LKN is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.)Podcast mentioned:How I Built This with Guy Raz     https://www.npr.org/podcasts/510313/how-i-built-this Follow The Best of LKN on Facebook and Instagram:FB: https://www.facebook.com/thebestoflknIG: https://www.instagram.com/the_best_of_lkn/ Our homepage: https://thebestoflkn.com/ Thanks for following The Best of LKN podcast!Support the show (https://www.paypal.com/paypalme/epicjourneymedia)

My guest today is Danny Meyer, the founder and CEO of Union Square Hospitality Group, which compromises some of the most acclaimed restaurants in New York like Gramercy Tavern and Union Square Café. He’s also the founder and chairman of Shake Shack, which began in New York City but is now a publicly traded company with hundreds of locations worldwide. Our conversation focuses on how great hospitality leads to a great business, regardless of what sector its in. We discuss why hospitality is the starting point for Danny’s business philosophy, why first impressions matter, Danny’s concept of ABCD - always be connecting dots, how to scale hospitality, and how to build a business with essentialism and soul. The other day, when my young son went ice skating and fell a lot he said to me “well you learn from your mistake so you try to make as many of them as you can.” You’ll hear Danny say something powerfully similar late in the conversation. It’s a lovely thought, then, that I found out my son, my firstborn, was a boy in one of Danny’s restaurants, in a reveal orchestrated by his incredible team. I really hope you enjoy our conversation.   This episode of Invest like the Best is brought to you by Tegus. Tegus has built the most extensive primary information platform available for investors. With Tegus, you can learn everything you’d want to know about a company in an on-demand digital platform. Investors share their expert calls, allowing others to instantly access more than 10,000 calls on Square, Snowflake, or almost any company of interest. All you have to do is log in. Visit https://www.tegus.co/patrick to learn more.     This episode of Invest Like The Best is also sponsored by Assure. Assure is changing the way investors manage private transactions.   With Assure, investors can eliminate nearly all the admin cost of private investment. On top of that, they handle all the backend, legal, taxes, accounting, and compliance. All of it, with a straightforward one-time fee. Learn more and try Assure for yourself at https://www.assure.co/patrick.   For more episodes go to InvestorFieldGuide.com/podcast. Sign up for the book club and new email newsletter called “Inside the Episode” at InvestorFieldGuide.com/bookclub. Follow Patrick on Twitter at @patrick_oshag   Show Notes (3:41) – (First question) – His experience as a tour guide in Italy (8:17) – Why hospitality is the center of business focus             (8:19) – Setting the Table: The Transforming Power of Hospitality in Business (11:50) – Early lessons at creating an environment of hospitality (15:17) - His strategy ABCD and learning from a trout fisherman relate and relate to hospitality (20:45) – Scaling hospitality (24:56) – What kind of people make a hospitality business work (29:34) – How to be an effective leader (33:00) – Handling mistakes well in the role of hospitality (36:28) – Creating the spark in the early part of entrepreneurial ventures (40:32) – When its time to start something new vs expand something you are already doing (45:52) – The excellence reflex and an example of this in his career (50:25) – Kindest thing anyone has done for him   Learn More For more episodes go to InvestorFieldGuide.com/podcast. Sign up for the book club and new email newsletter called “Inside the Episode” at InvestorFieldGuide.com/bookclub. Follow Patrick on Twitter at @patrick_oshag  

Do you get thrown off your game when the world doesn’t behave like you think it should? As an entrepreneur, you have a vision for how you want things done in our business, but what happens when a client or team member doesn’t understand or maintain your standards? Let’s take a look at things that can put us off kilter, and learn to course correct while avoiding a meltdown.Today, we’re going to examine the ways we get triggered when things don’t work according to plan, and how to use that awareness to institute a new, more effective way of responding so you don’t get freaked out when things get out of whack.I’m sharing a passage from what might be my favorite business book ever. It’s called, “Setting the Table: The Transforming Power of Hospitality in Business” by restauranteur Danny Meyer, then digging into his management style and giving you my take on his “salt shaker method.” You’ll hear 3 hallmarks of effective leadership according to Meyer, and learn how to incorporate the principle of “constant gentle realignment” in your business and life to maintain your vision and integrity … without losing your shit when it gets challenged by others (or even yourself).I’ll share the inspirational story of a client who, after learning to lean into the cycle of disappointment and realignment, finally achieved his goal of buying the perfect property for his retreat center. Plus, we’ll dig into a tool called the “Sunday Summit.” It’s been a game changer for hundreds of our Uplevel students over the years, and I bet it will help you, too. 

Today’s episode is sponsored by BLUBlox. By now hopefully you are familiar with the company since I’ve chatted about them a bit but, if not, please go listen to the extremely informative episode with their founder Andy Mant. Light hygiene is super important and BLUblox is helping make sure you’re taken care of with their blue light blocking glasses. When they realized that many of the blue light blocking glasses out there were not backed by science and were cheaply made, BLUblox created a company that flips all that on its head. They performed years of research, studies, and clinical tests to find the way to optimally manage light. Instead of just focusing on blue-light, they found that in order to see any notable health benefits you need to block specific frequencies of light at specific times of day. BLUblox offers three different types of lenses: Sleep+, SummerGlo, and BluLite. I wear my BluLite during the daytime while working since majority of my job is spent on my laptop and/or cellphone and they have helped immensely with my eyestrain and technology induced headaches. They are the only daytime computer glasses to filter down across the entire blue light spectrum. Plus, I think they look super stylish. If you’re interested in grabbing a pair for yourself, use code FRECKLED for 15% off and free shipping. Go to www.BLUblox.com/freckled and get shopping Follow Danny Meyer: Instagram: @dhmeyer @ushgnyc Website: www.ushgnyc.com  Purchase his book Setting the Table: The Transforming Power of Hospitality in Business   Follow me: Instagram: @freckledfoodie Website: freckledfoodie.com TikTok: freckledfoodie Youtube: Cameron Rogers / Freckled Foodie Pinterest: Freckled Foodie   This episode was edited by Tim Flanzbaum 

As the second half of the year begins, it's important to ensure that you set yourself up for success. It's been an unconventional year so far, to say the least. But as we settle into this adjusted way of life, we need to better plan for what's to come.Having a process, no matter how small, will get you closer to the goals you want to achieve. However, accountability is key in achieving your goals, both to yourself and others. Today we talk about everything we're doing to get ready for the second half of 2020, as well as some actionable items to help you in your own planning. Main Takeaways Take inventory of your accomplishments to date. This will help you determine if your goals for the rest of the year are attainable. Set up your goals in the format of Objective > Key Results > Commentary. This will help you see what you were trying to accomplish and what actually happened - which is the best kind of insight into your business.  Look for a peer group or a mentor to help talk through the results,  or lack thereof. This will bring good insights to the surface.  Break down your goals into their component parts and figure out where you need to pivot to achieve them.  Figure out what you need to say no to (including other goals) in order to get your most important goals back on track. Creator of the Day Teddy Williams Jr.  American Wolf: A True Story of Survival and Obsession in the West by Nate Blakeslee Resource of the DaySetting the Table: The Transforming Power of Hospitality in Business by Danny MeyerThought Of The Day“As a creator with vision, your job is to keep bringing that vision back to center and moving forward with your values, no matter what the world has to say about it.” ~ @nathanbarryLinks The Future Belongs to Creators 058 — A Step-by-Step Guide to Achieving your Minimum Viable Income Powells.com Start building your audience for freeWith ConvertKit landing pages, you can build a beautiful page for your project in just a few minutes. Choose colors, add photos, build a custom opt-in form, and add your copy. All without writing any code! Check out landingpages.new to get started.Stay in touch Apple Podcasts Spotify Twitter Facebook Instagram

(Recast) Jake and Jonathan finally get the recognition they deserve by the people at InVision!

Filling in for Barrett today is the wonderful Haley Janicek. Haley is the head of the Creator Sessions series here at ConvertKit. Today, we answer questions about who are our dream creators for Creator Sessions, some of our upcoming creator sessions, and more!Today's Questions Are you using past creators for future installments of Creator Sessions? Who is on your dream list and your realistic list of creators to have on Creator Sessions? What are some upcoming Creator Sessions? Links Matt Kearney Creator Session Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer Tiny Desk NPR Creator Sessions Start building your audience for freeWith ConvertKit landing pages, you can build a beautiful page for your project in just a few minutes. Choose colors, add photos, build a custom opt-in form, and add your copy. All without writing any code! Check out landingpages.new to get started.Stay in touch Apple Podcasts Spotify Twitter Facebook Instagram

Mario Del Pero grew up in his family's meat processing business. He would go on to study International Relations at the University of Southern California and was on the path to becoming a career lawyer. Instead, he took a job at a Mexican grill where he started as a barback's back. Eventually, he became the Director of Operations at that Mexican grill. In 2005, Mario, along with his wife, Ellen Chen, opened Mendocino Farms Sandwich Market in Southern California. 15 years later they've grown their business to 17 locations. This is my second interview with Mario Del Pero. CLICK HERE to get caught up with Episode 414! Check out Episode 613 with Horst Schulze where we discuss his "24 standards of service" as discussed in today's episode! Check out Episode 632 with Nick Marsh as mentioned in today's episode! Check out The Lean Startup by Eric Ries 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 it was easy everyone would be doing it." "Good is the enemy of great." In today's episode with Mario Del Pero we will discuss: Restaurant success is a team sport Many people are good, few people are great Looking back to look forward What we can learn from greatness (even professional athletes) Your competitors are essential to your own success The "unstoppable" mindset Surround yourself with people who compliment you "Evolve of die" You must mingle with you fellow restaurant owners The 3 ways to scale culture Recruiting and assimilating the right team Living the rituals Coaching Mario Del Pero's new book "The Coaching Cure" Retain the magic while scaling Staying IN your business The difference between city and suburban dining when scaling Franchise or no franchise? Reasons against franchising for Mendocino Conscious capitalism 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? Inspiring others What is your biggest weakness? Not paying attention to the downside What's one question you ask or thing you look for during an interview? Asking about their coaching styles What's a current challenge? How are you dealing with it? Not watering down your "whys" Share one code of conduct or behavior you teach your team. Selling happy. Don't do standard food. Living a higher purpose of creating transformative relationships. What is one uncommon standard of service you teach your staff? Can I make some talking room What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Fundamentals: 9 Ways to Be Brilliant at the New Basics Setting the Table: The Transforming Power of Hospitality in Business The Fred Factor: How Passion in Your Work and Life Can Turn the Ordinary into the Extraordinary Conscious Capitalism: Liberating the Heroic Spirit of Business Talent is Overrated: What Really Separates World-Class Performers from Everybody Else What's one thing you feel restaurateurs don't know well enough or do often enough? Stay hungry, don't reinvent themselves, get beyond mediocrity Name one service you've hired. Michael Antochi - third party vendor/purchaser Architects What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Facepay - in the future Virtual Drive-Thru - in the future Flyby 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 a student of life Seek out mentorship Start with you "whys" Contact info: mario_delpero@yahoo.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 Mario Del Pero 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!

Production team:Host : Maria XenidouProducer: Julie-Roxane KrikorianIntroduction Voice: David Bourne  Contact us:impactlearningpodcast@gmail.com  Music credits:Like Lee performed by The Mini VandalsTransition sounds: Swamp Walks performed by Jingle Punks Where to find Travis Wilson:On LinkedInAbout Travis  Intentionalprofessional.comThe Career Minute Podcast Mentioned in this episode:The University of IowaNorthwestern UniversityCornell CollegeSt Louis UniversityCo-Active Training Institute (formerly Coaches Training Institute or CTI)Seth GodinThe Marketing Seminar altMBALeBron James Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer An Introduction to Vertical Development Nick Petrie on LinkedInCarl Sanders-Edwards on LinkedInVertical Leadership Development: Developing Leaders for a Complex World – Part I by Nick Petrie (2013)Nick Petrie’s Website: Vertical Leadership Development A blog post about Action LogicsTorbert’s Action Logics - A leadership perspectiveBill Torbert’s WebsiteWhat is Action Inquiry? Listen to this episode and explore: Travis' childhood: the importance of treating others with respect and kindness (2:19)His journey through college: majoring in film production and getting in touch with his creativity (4:31)Moving to Chicago: a short-lived career in the film industry (8:57)Figuring out a new career after reaching out to people and learning about different paths (12:11)Becoming a Residence Life Coordinator at Northwestern: what he learnt during this time (13:40)Moving to Saint Louis to become a training and development specialist: what surprised him in this role (17:44)Joining career services in a small career school in Minnesota (21:57)Leaving higher education and joining Mayo Clinic (24:30)How a coach development program led him to join the leadership and organization development at Mayo Clinic (26:05)The importance of being a champion for people (29:58)Using tension to create the next generation of leaders (34:24)Starting his private career coaching practice (38:00)The Marketing Seminar: Joining the Akimbo community and becoming a coach (39:09)The difference between training and development in corporations and online learning programs: a sense of agency and freedom (42:06)The importance of owning our learning journey independently of our environment (47:33)Travis’ advice to a college student who hasn’t decided what they want to do after college (51:47)What he would like to leave his mark on during his lifetime: leading us into a world where corporations are here to serve society, not the other way around (52:54)The power of our attention (56:35)The concept of vertical development (57:45)Where to find more about Travis and his work (1:00:57)Maria's takeaways related to Travis’ career journey and profound ability to connect with humans (1:02:02)

Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona. Show notes… Favorite success quote or mantra: Hospitality is a big work made up of a bunch of little actions In this episode with Nathan Ares, we discuss: The meaning of hospitality How you can accomplish anything if you don't who gets the credit. How little things compound and make a big difference. Using processes and systems to create consistency. Winning guest's over by "writing the end of the story". Wishing your team members the best when they move on from you. How daily summaries can help you stay in check. Why it's so important to never burn bridges in this industry. How enthusiasm transfers. Being someone exit strategy. Being truthful. Building your email list. How to get press. Grassroots marketing. Pitching investors. Scrappiness. Selecting partners. Privately responding instead of publicly responding when you get a bad review. Working on the business instead of in it. Getting your personal finances as lean as possible before opening your restaurant. Turning around a failing restaurant. Dividing and conquering with partnerships.  Today's sponsor: Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. 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.    Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hospitality What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Ask: What do you want to do outside of here? What to look for: Someone who wants to leave you for a better opportunity. What's a current challenge? How are you dealing with it? Getting everyone to by in. The best way to get your team to buy-in is by leading by example. Share one code of conduct or behavior you teach your team. Always be nice. Leave whatever happened at the door. What is one uncommon standard of service you teach your staff? If you have the slightest feeling your guest didn't love what they got from your. Comp it. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It Setting the Table: The Transforming Power of Hospitality in Business.  What's one thing you feel restaurateurs don't know well enough or do often enough? Care for who comes through the door Name one service or person you've hired Dala at FJI Design Insta @fji.design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Compeat 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? Seak to understand. Be nice. You're not owed anything. Contact info: email: Admin@prepandpartry.com Insta @prepandpastey @augustrhodes @commonerandco 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 Nathan Ares 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!

Vern Toland is CEO of TOLAND XL a Training and Coaching Company dedicated to “Empowering Leaders and Teams to Win Big!”. He is also the host of the VERN TOLAND XL EXPERIENCE Podcast where he discusses topics to help people “Live their XL Life!”. As an INTRA-PRENEUR Vern has built several highly successful and profitable Direct Sales Divisions for top Vacation Ownership brands like Hilton, Holiday Inn, Diamond, and Marriott/Vistana. Don’t miss a bit as you listen to this episode as you surely wait every word he utters, there’s just so much value to flood you over with. His wisdom on the topic of leadership truly speaks how he walks the talk. *Get all my best tools, templates, guides HERE* - (http://www.luisryan.com/book) * Partner with me here* - (http://dominatewithluis.com/) *JOIN THE FACEBOOK GROUP!* - (https://www.facebook.com/groups/pdvip) Topics Covered: - How to become an effective leader - What personality traits to look for in a leader - Why you need to get your ego in check when you become a leader - Why you need to be vulnerable to being a leader - Steps to take to continue evolving as a better leader - How do you help other people develop themselves and discover their strengths - What helpful tools to use to help your people begin a journey of self-awareness - Some more important skills to develop to become a highly effective leader - How to get true respect from your people - Why you need to have fun with your team Resources Mentioned: “Setting the Table: The Transforming Power of Hospitality in Business” by Danny Meyer “How to Become CEO: The Rules for Rising to the Top of Any Organization” by Jeffrey J Fox “The 7 Habits of Highly Effective People: Powerful Lessons in Personal Change” by Stephen Covey Connect with Vern Toland Email: vern@verntoland.com (mailto:vern@verntoland.com) Phone number: (407) 234-6874 LinkedIn (https://www.linkedin.com/in/verntoland) Connect with Luis: Website  (http://www.luisryan.com) Instagram (https://www.instagram.com/luisryandiaz/?hl=en) Facebook Group (https://www.facebook.com/groups/pdvip/) Facebook (https://www.facebook.com/luisryan4) This podcast uses the following third-party services for analysis: Chartable - https://chartable.com/privacy

Chris Gunter (@vegetabledoc) / TwitterFood Safety Talk 3: Be the Ball (Chris Gunter, Guest) — Food Safety TalkSharpie ✓ Yuge font ✓ Random all caps ✓ Zelensky spelled wrong ✓ Yep, Trump wrote this | Donald Trump’s “I Want Nothing” Note | Know Your MemeApplied Ecology | NC State UniversityBen Reading | Applied Ecology | NC State UniversityFarm to Table - Understanding and Making KimchiRetail HACCP and Variances | NC State ExtensionSourdough – Public Science LabDr Sarah L Desmarais - NC StateSara Elnakib, RD, MPH, CHES (Rutgers NJAES)Modeling yeast spoilage in cold-filled ready-to-drink beverages with Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Candida lipolyticaSiobain Duffy Ecology Evolution and Natural ResourcesRStudioOutbreak of Hepatitis A Virus Infections Linked to Fresh Blackberries | CDCTimeline of Outbreak of Hepatitis A Virus Infections Linked to Fresh Blackberries | CDCMap and case count for Outbreak of Hepatitis A Virus Infections Linked to Fresh Blackberries | CDCOdds ratio - WikipediaAbout Us | Fresh ThymeSome boxes of Cheese Nips are being recalled - CNNChopped golf balls in hash browns prompts recallOutbreak of E. coli Infections | E.coli Infections | November 2019 | E. coli | CDCFDA, CDC and other health partners investigated outbreak of E. coli O157:H7 possibly linked to romaine lettuce, outbreak appears to be over | FDAFDA hid romaine-related outbreak from public view for more than 6 weeks | Food Safety NewsFDA Discloses New E. Coli Romaine Outbreak After It EndsOutbreak Announcement via Tweet - Now, that is Transparency | Marler Bloghttps://foodpolicy.rutgers.edu/docs/pubs/2007_Public%20Response%20to%20the%20Contaminated%20Spinach%20Recall%20of%202006.pdfAmazon.com: Setting the Table: The Transforming Power of Hospitality in Business eBook: Danny Meyer: Kindle StoreCooler Case Cleaner - Kaivac Cleaning SystemsEvaluation of data transformations used with the square root and schoolfield models for predicting bacterial growth rate. | Applied and Environmental Microbiologyhttps://www.fda.gov/files/food/published/Bad-Bug-Book-2nd-Edition-%28PDF%29.pdfYersinia enterocolitica O:3 Infections in Infants and Children, Associated with the Household Preparation of Chitterlings | NEJMhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3375761/pdf/09-1101p1_finalR.pdfCarrots and lettuce cause outbreak in Bay - NZ HeraldLetterkenny (TV series) - WikipediaUrban Dictionary: ChelGroup Hopes to Prevent “Opossum Dropping” on New Year’s EveDegens | Letterkenny Wikia | FANDOM powered by Wikia‘The World Is Covered by a Thin Layer of Feces’ - Google SearchMann Brand/Private Brand U.S. Products - Mann Packaging Product RecallDirty Headphones: Common tech accessory likely to blame for uptick in infections, doctors say | abc11.comFish Poisoning in Travelers: Ciguatera and Scombroid | Travelers’ Health | CDC

Why would a man pursuing a career in law and politics suddenly give it all up and gamble his future on a restaurant? Just ask St. Louis native Danny Meyer, who turned that one restaurant into a hospitality empire and eventually founded Shake Shack, the beloved burger spot with over 250 locations around the world. Aside from the countless awards Danny Meyer has earned as a restaurateur, he also penned Setting the Table, which distills his philosophy on hospitality and leadership. But in his earlier years, he wouldn’t have predicted this future for himself.  After the success of his first restaurant, he wanted to prove to himself that it wasn’t a fluke. That challenge brought him face to face with a harsh reality: he was a horrible manager. If he was going to make both restaurants work, he had to sharpen his leadership skills and instill the values of enlightened hospitality into his team so they could carry on in his absence. This self-improvement mission would be the spark for Danny’s restaurant empire: Gramercy Tavern, Blue Smoke and Jazz Standard, Shake Shack, The Modern, and many more. Today, with his philosophy of enlightened hospitality and belief in the importance of building community wealth, Danny Meyer continually prods the restaurant industry to level up and create better career opportunities for its workers, while challenging himself to share his insights with new industries through his investment fund. Key Topics: Introducing Danny. [00:42] Why Danny wrote Setting The Table in secret. [01:51] Missing out on genuine interactions in a highly transactional society [03:08] Danny’s philosophy on hospitality as an organizational principle. [04:12] The turning point of Danny’s professional life. [06:53] Developing a unique leadership style by managing volunteers. [10:04] Having a growth mentality towards employees. [11:42] Early lessons from Rich Melman. [12:42] Finding and hiring for the 51%. [14:16] Why Danny was so hesitant about opening a second restaurant. [16:45] Being forced to become a better manager. [18:14] Managing difficult family dynamics. [19:41] Why you shouldn’t spend too much money on your first venture. [20:31]  Learning what it means to be responsible to your investors. [22:28] Early inspiration for Shake Shack. [25:25] Restoring Madison Square Park. [25:51] Testing Danny’s theory of enlightened hospitality with a hot dog cart. [27:17] Building community wealth. [30:06] The role Shake Shack plays in the Madison Square Park community. [30:51] The downside of the tipping system. [32:45] Taking the restaurant industry to the next level. [37:25] Managing with constant gentle pressure. [41:32] Investing in enlightened hospitality. [43:11]   Mentioned in this Episode:   Danny Meyer’s Book | Setting the Table: The Transforming Power of Hospitality in Businesshttps://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755   Rich Melman, Founder and Chairman of Lettuce Entertain You Enterpriseshttps://www.leye.com/about/partners/?richard-melman Bill Shore’s Book | The Cathedral Within: Transforming Your Life by Giving Something Backhttps://amazon.com/Cathedral-Within-Transforming-Giving-Something/dp/0375758291 Share Our Strength https://www.shareourstrength.org/ Enlightened Hospitality Investments https://ehi.fund/ Resy https://resy.com/ Goldbelly https://www.goldbelly.com/ Salt & Straw https://saltandstraw.com/ Dig https://www.diginn.com/ Madison Reed https://www.madison-reed.com/ Thanks for listening!Be sure to subscribe now on Apple, Google, Spotify, Stitcher, TuneIn, or wherever you like to listen to podcasts. Follow the Take the Long View Podcast on Instagram @takethelongviewpodcast and Facebook, and follow host Matt Hall on Instagram @matthallstl, Twitter @matthallhig, or on LinkedIn Connect with the Hill Investment Group on Instagram @hill_investment_group, Facebook@hillinvestmentgroup, Twitter @takethelongview, and on LinkedIn

September 27, 2019 - The power of client experience as a differentiator in today’s competitive marketplace. Danny Meyer opened his first restaurant, Union Square Cafe, in 1985, and has since grown Union Square Hospitality Group into one of the most renowned and influential organizations in the world. Danny will draw on his experience as a pioneering leader in the hospitality industry, sharing insights from his entrepreneurial beginnings and over three decades in the business. He’ll address the critical difference between service and hospitality, the power of client experience as a differentiator in an increasingly competitive marketplace, and how USHG’s innovative spirit has taken the group to new frontiers, transcending the restaurant industry and contributing to the evolution of New York City neighborhoods. Danny was also honored to be names the 2017 Julia Child Award Recipient.

Jake and Jonathan finally get the recognition they deserve by the people at InVision---with an asterisk, though! Among other stuff, Jake & Jonathan discuss toilets (again!), how hospitality skills and working in a restaurant make you a better designer, and some boooooooks! Links: Book: Design Is How It Works: How the Smartest Companies Turn Products into Icons---Jay Greene---Amazon.com Ace Hotel Book: Setting the Table: The Transforming Power of Hospitality in Business Paperback --- Danny Meyer---Amazon.com Our 15 favorite design podcasts---InVision Blog Powell's Books Book: Recursion: A Novel Hardcover --- Blake Crouch---Amazon.com Book: Wool---Hugh Howey---Amazon.com Book: Bird Box: A Novel---Josh Malerman---Amazon.com Book: The Road---Cormac McCarthy---Amazon.com Book: Sprint by Jake Knapp Book: Make Time by Jake Knapp AJ&Smart + Jake Knapp Official Design Sprint Masterclass: ajsmart.com/masterclass

In Episode 6, we chat with Flash Coughlin, Head of Workplace, at Envoy. We’ll talk about why he centers hospitality within his workplace experience strategy, how he kept Twitter operating with a complex network of extension cords on the eve of their new office opening, and why peanut butter and chocolate is the perfect food.About Flash CoughlinFlash is a self-proclaimed East-Coaster, born in NYC and raised in New Jersey. After finishing up school at the University of Vermont, he packed up his car and moved to San Francisco. That was 15 years ago, and he now calls the Lower Haight neighborhood of the city home. His career here in San Francisco has been in non-profits, hospitality, food and beverage, and of course, tech. He spent his first seven years working in Procurement Management and the last eight in Workplace and Facilities Management.Show notes and related linksDanny Meyer, Setting the Table: The Transforming Power of Hospitality in BusinessSpokeDensityStudio OA BIG About EmpoweredWhat does it take to radically transform and disrupt our workplaces? How can we bring about the changes we need and wish to see in the physical and virtual spaces we spend over a third of our waking lives in? Empowered: Envisioning Workplaces That Work explores what thriving, diverse, and innovative workplaces look and feel like, and what makes them tick. Spoiler alert: it’s the people. In conversation with the folks doing this vital work, join me, Susannah Magers, a content creator at Envoy, as we engage in timely discussions about the workplace experience and celebrate those who challenge the status quo in all aspects of the contemporary workplace through the lens of the all-important human elements. Hear workplace experience leaders, creative problem solvers, and other cultural producers reveal how they create the workplaces they want to see in the world: their wins, pain points, and all the moments in between.Find Empowered OnlineWe all have a story to tell. You can read Empowered episode recaps on the Envoy blog, as well as discover more resources on how to challenge the status quo in your workplace.

Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine his skills. Yu's first restaurant, Oxheart, opened in 2012 and was named one of America's Top 10 Best New Restaurants by Bon Appetit. It was his work at Oxheart that earned him the 2016 James Beard Award for Best Chef, Southwest. In 2016 Oxheart closed to make way for Theodore Rex, which achieved similar acclaim. Today Justin Yu is the Chef/Owner/Partner Theodore Rex Restaurant, Better Luck Tomorrow,  Public Services Wine and Whisky, and Squable. Show notes… Favorite success quote or mantra: "Head down, eyes up, always be humble." In this episode with Justin Yu, we discuss: Being humble during the come up. How if you show people how bad you want it, you'll get it. Having a vision, and existing intentionally to achieve it. Start acting like an owner and learning what an owner needs to know. How to get the most out of your culinary degree. What it takes to cook at a high-level restaurant. Creating a culture of accountability to achieve excellence. When you catch a team member doing something wrong, giving them the opportunity to self-correct by asking, "Where do you think you are?" How to make someone feel like they're a part of the team. The reality of chasing Michelin Stars. Using pop-ups to get your start. Not working for money early in your career, but working for other assets like knowledge, experience, and relationships. Think of your personal brand and the story you're writing when you're making life decisions. The meaning of humility. Staying lean and scrappy during the early days. Starting small and scaling into your ultimate vision. The impact of partnering with other small business in your community. Being mindful not to work your staff to death. leaning to delegate the small details so you can focus on the big details. The importance of sharing the stories behind your restaurant. How to share the story behind a dish. Why Yu chose to close his restaurant a year after winning the James Beard Award for Best Chef Southwest. Surrounding yourself with great people then getting out of the way for them to do their job. Finding partners with the same values and goals who don't directly compete with your personal strengths. How to healthily disagree with your partners. Making sure you take care of yourself and create a culture of taking care of yourself. Today's sponsor: 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.  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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of calm. What is your biggest weakness?  Sense of calm. What's one question you ask or thing you look for during an interview? "What food do you love?" What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. "Don't trust anybody. Especially, the Chef" What is one uncommon standard of service you teach your staff?  Take ownership of everything. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Offer Healthcare What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack 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 have a sense of human Treat your employees like your family. Don't treat your employees EXACTLY like your treat your family Contact info: trexhouston.com @tetsujustin @trexhouston 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 Justin Yu for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from Ranchi, India, Akash Kapoor started studying business communication, law, finance, and economics in the mid 80's. In the summer of 2009 after being inspired by Roi Choi's Kogi BBQ trucks, Akash and a few of his friends immediate got to work planning their Indian street food concept. Two months later, Curry Up Now was officially in business. 10 years later, Kapoor and his team has scaled the operation to, at one point 5 food trucks, 6 brick and mortar locations and the team also started accepting franchisees into their model. To date they are developing 41 total locations. Show notes… Favorite success quote or mantra: "Status quo sucks. There has to be change." "If you don't get better you get worse." In this episode with Akash Kapoor, we discuss: Challenging the status quo. don't just accept things how they are. When developing your brand, really digging at what makes you different. Why its worth taking care of your employees. Never turning people away, even if you're closed. How in today's market, it has never been easier to exceed guest expectation, because they bar has been set so low. Some of the reasons why the bar for hospitality and service has been set so low. The story behind Curry Up Now. Having a, "failures not an option mentality." and just knowing in your gut that it will work. Scaling into your business VS going all in on day one. Being super cautious about hiring the right people. Imagine who your perfect employee is, then hiring for those attributes. Having clear expectations. Staying ahead of the curve with your brand. Being mindful of how you can remove barriers the barriers between your guests and your food. How to maintain the quality of your brand and culture while you scale. Using technology to keep your presence and values top of mind at all of your restaurants. Today's sponsor: 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.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Getting better everyday. What is your biggest weakness?  Having high expectations from his team. What's one question you ask or thing you look for during an interview? They have got to love food. What's a current challenge? How are you dealing with it? Making sure there is someone in each one of his restaurants who cares about as much as he does. Share one code of conduct or behavior you teach your team. If you take care of people the people will take care of your P&L. What is one uncommon standard of service you teach your staff? Touch your guest at least 5 times (fast casual concept). What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Take care of their guests. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Revel C-tuit 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? getting better with your values taking care of your employees and they will take care of your guest.  Contact info: CurryUpNow.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 Akash Kapoor for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from Boston, MA, and a Graduate of Boston University Questrom School of Business,  Sam Hellman-Mass has previously worked at the Montagna Restaurant at the Little Nell Hotel in Aspen, where he met Bryce Gilmore and later moved to Austin and helped him open Barley Swine, and Odd Duck. Under Hellman-Mass's leadership, The Odd Duck received much acclaim. With this success in his back pocket, in 2017 Hellman Mass broke off on his own to open Suerte, a Mexican restaurant specializing in house-made masa . Just this past year Suerte was one of 50 Nominees for Bon Appetit's "Best New Restaurant." Show notes… Favorite success quote or mantra: "If you do what you love and what you're passionate about, you'll always end up finding the most success." In this episode with Sam Hellman-Mass, we discuss: How to follow your passion. Going after what you want, head first. Making the most of your job experiences by asking questions, being curious, and constantly creating learning opportunities for yourself. That when you take the time to be the teacher you eventually become a master. How to balance being a boss and a friend with relation to your team members. When managing relationships, coming from a place of caring. How working hard doesn't only create opportunities, but it also improves your skill, making you even more valuable. Having a way to settle disputes in a partnership. It could be a system or a personal that determines the final outcome. Advice for managing partnerships. Advice for managing team members. How you'd be surprised at what people would be willing to share with you if you show an interest in them and what they're up to. Focus on being the best at one thing. Have a "Unique Selling Proposition". Be mindful of the story you are telling on your quest to be the best. Use that story to develop your brand. Build a restaurant where you have roots. When making financial decisions for a restaurant, keep them simple. The benefits of being empathetic, open minded, and considerate of other peoples feelings and thoughts. Today's sponsor: 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.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Following his passion. What is your biggest weakness? Being annoying. What's one question you ask or thing you look for during an interview? Will this person still be here when it gets tough? What's a current challenge? How are you dealing with it? Trying to keep his people happy. He's combating this by constantly asking his people what they want/need. Share one code of conduct or behavior you teach your team. Be nice to people. What is one uncommon standard of service you teach your staff? Try to make it a "yes." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Take a day off. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hotschedule's Messenger Board.  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? A good meal always starts with good ingredients. Serving food that fulfills you, first. Be nice. Contact info: suerteatx.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Sam Hellman-Mass  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 an Austin native and graduate of Texas Culinary Academy, Evan LeRoy has garnered international acclaim as a top tier barbecue chef cooking at NYC's Hill Country Barbecue Market and Austin's Freedmen's Bar. He's traveled as far as Russia and Australia to train and teach his skills. In 2017, he and business partner, Sawyer Lewis, opened Leroy and Lewis and was quickly identified as one of the best BBQ options in Austin. Show notes… Favorite success quote or mantra:  "BBQ may not be the road to world peace, but it's a start."  In this episode with Chef Evan LeRoy, we discuss:  Why LeRoy transitioned from writing about food to cooking food.  That culture comes from the top down. If you want people to respect and work well with each other you need to respect and work well with your people. Set the tone.   How the best restaurants ask their people to treat the business like they own it. They also teach them how to own it.  Using photos and videos to maintain standards, especially with recipes and plating.  How to create a high level of accountability. How you really don't know something until you can teach it.  If you want to be the best at something, go to work for the people who are the best at what it is you want to do.  Taking care of your people AND the numbers.  Joining teams that have the same standards as you. Creating a team of people who compliment you well.  Using pop-ups to create buzz.   Using double-and-out-loans to start your business.  The realities of operating a food truck.  The power of finding a niche' or a "unique selling proposition" Why a mission is so important, not necessarily for attracting business, but to keep you and your team going.   Creating repeat guests by pushing them out of their comfort zone with samples, specifically, samples that are unique to your business.  Finding the fine balance between controlling the business with systems while also giving your people freedom to exceed expectations.   Today's sponsor: 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.  BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being able to see the big picture. What is your biggest weakness? Organization. What's one question you ask or thing you look for during an interview? LeRoy asks himself, "Can I see this person doing the dirtiest job?" What's a current challenge? How are you dealing with it? Combating the constantly changing weather. Especially when estimating what needs to be purchased.  Share one code of conduct or behavior you teach your team. Good communication. What is one uncommon standard of service you teach your staff? Be willing and patient to explain everything on the menu.   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business Leadership in Turbulent Times.  What's the one thing you feel restaurateurs don't know well enough or do often enough? Most restaurant owners or either connected to the money or connect to the work, but in oder to be successful you need to be connected to both.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? groupme If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work together. It's better to be different than the best. operate honestly.  Contact info: @evanleroyBBQ @Leroylewis 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 Evan LeRoy 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!

Originating from Cypress, TX, Chef Nic Yanes kicked off his hospitality career working FOH while in high school. It wasn't until college when the transition to BOH was made. Yanes went out to study Culinary Arts at Western Culinary Institute. Between 2004 and 20011, Yanes bounced between Dallas TX and Portland Oregon fine tuning his craft. In 2012, found himself in Austin, TX taking on the role of Chef at Uchi. Eventually he would earn the title of Creative Director. In 2015 Yanes broke off on his own to open Juniper and has been landing on the cities best of lists ever since. Show notes… Favorite success quote or mantra: "Respect." In this episode with Nic Yanes, we discuss:  If you want to make changes in your life sometimes it takes changing your environment and the people you're surrounding yourself with.  The role confidence plays in leading.  As a line cook, manage your managers. Be proactive. Anticipate their needs.   The importance of systems in your business. Using technology to systematize your business so you can use your time more wisely.  Living the expectations  and standards you set for your staff. Why being condescending, mean, and short with people doesn't pan out in the long-run.  How if you're not happy in a job or just where you are in life in general, make a pivot. Do something about it.  Making all new hires start at the bottom and work there way to the top. They may know how to cook, but do they know your cultures?   Before opening a restaurant in a city you're new to, spend some time working for the best in that city. develop a network, and tie your personal brand to other successful personal brands.  While valuable, staging short-term, is not enough to really absorb and learn from the greats. Give the restaurants you work for at least a year.  Being less focused on the cash that is coming in and more focused on the cash going out. Work with what cashflow you've got. Stay lean. Don't assumed a bunch of cash is going to start flooding in.  How being a restaurateur is just as much about being a business man as it is about being a creative.   Resources mentioned:  437: Menu Engineering with David Scott Peters The Lean Startup: how Todays Entrepreneurs Use Continuous Innovation to Create Radically Successful Businesses.   561: Philip Speer On Bouncing Back After Losing It All   Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Not wanting to let anyone down. What is your biggest weakness? Not wanting to let anyone down. What's one question you ask or thing you look for during an interview? Ask where they go out to eat. Look for honesty. What's a current challenge? How are you dealing with it? Continually staying creative.  Share one code of conduct or behavior you teach your team. Be timely.  What is one uncommon standard of service you teach your staff? Be nice.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Engage with their staff on a personal level.  What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack 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 respectful. Pay attention to the pennies Have a beer.  Contact info: @JuniperAustin  juniperaustin.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 Nic Yanes  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!

Priyanka Aribindi interviews Danny Meyer, the CEO of Union Square Hospitality Group (Shake Shack, Union Square Cafe, Gramercy Tavern, Maialino, and more), and the author of “Setting the Table: The Transforming Power of Hospitality in Business,” to discuss hospitality and service—what his restaurants have become known worldwide for—and what politicians and campaigns can learn from his principles to win over voters.

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME. In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway. Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017. Show notes… Favorite success quote or mantra: "Whenever work gets overwhelming, remember, it's just a restaurant." In this episode with Arlin Smith, we discuss: How Arlin got his start in the restaurant business and what it was that drew him in. When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent.  How to hold someone accountable. If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management). If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic. Being mindful of who you partner with. Don't rush in! Go into  partnership where the percentage of ownership is not determined by how much capital was initially invest.  Letting your core values determine your brand.  Knowing the value of your people and making sure they know how much you value them.  Other things to consider when selecting your business partners. The benefits of establishing a separate brand for your restaurant group. Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent.   Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Good listening and responding. What is your biggest weakness? Chicken wings. Patience. What's one question you ask or thing you look for during an interview? Give me an example of a time you really took care of someone in the dining room. Look for passion in the story. The details of it. What's a current challenge? How are you dealing with it? Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car. To overcome this challenge, Smith is delegating more. Share one code of conduct or behavior you teach your team. Delegation. What is one uncommon standard of service you teach your staff? Being generous. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast POS What's the one thing you feel restaurateurs don't know well enough or do often enough? Put their staff first. 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? Play good music on vinyl Be generous. Be kind. Contact info: BigTreeHospitality.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 Arlin 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!

  Suzi Maitland was born in Tacoma, WA and raised in Tallahasee, FL. She eventually found herself in New England where attend Cambridge Culinary Institute and crossed paths with future business partner Beau Sturm while work Metropolitan Club. Today, along side additional business partners Jay Bellao, Emma Hollander, Josh Childs and, Maitland serves as executive chef and owner of two Trina's Starlite Lounge,  the Paddle Inn, Parlor Sports, and Audubon all located in and Along Boston's North Shore. To check out my interview with Chef Suzi's business partners, head www.RestaurantUnstoppable.com/356 Show notes… Favorite Success Quote or Mantra. "Just keep swimming. "Breathe, motha' fucka'. Breathe." In this episode with Chef Suzi Maitland, we discuss: Keeping your cool during stressful situations; just keep swimming, and don't forget to breath motha' fuck'. Breath.  Why you need to constantly be learning and asking "why". As a leader, hover from a distance and let your people figure it out on their own. If they don't figure it out on their own, help by nudging. Try not to just do it for them. Your people have to be empowered and create the habit to think for themselves. Why you no longer NEED to have a burger on your menu. How to mentally prepare for a difficult ticket in the BOH. How to let people know you care. How good communication is about listening and being open to other peoples ideas. When using one kitchen for two restaurant be smart about cross utilizing ingredients to both menus. Asking for help when you need it. Treating it like you own it. Being aware that the actions you take are equal to the standards your set. How there can be opportunity in opening a restaurant in a city that is on the upswing. While the opportunity in these types of communities are great, they still come with high risk. Even if your timing is just a little off, it can mean the difference of success or failing. Resources mentioned My interview with Suzi's business partners Josh Childs and Beau Sturm: http://restaurantunstoppable.com/356 Basecamp Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.   Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow.     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Suzi asks, "What is your biggest weakness." What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. Be honest. What is one uncommon standard of service you teach your staff? Get to know your people. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business The Four Agreements.  If there was one tool or resource that you wish you had now -- or wish you had when you were getting started-- what would it be? Certistar What's the one thing you feel restaurateurs don't know well enough or do often enough? Not enough restaurant owners in their restaurants. 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? Find where you fit in the most. Be there. Don't stay where you're not happy. Cornbread Recipe. Contact Info Paddleinnnewburyport@gmail.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Suzi Maitland 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!

  Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon.   Show notes… Favorite Success Quote or Mantra. "Never waste a crisis."  In this episode with Nate Tilden, we discuss:  How to make the most of a bad situation. Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business.  Paying attention to what the universe tells you.  Doing what interests you until you've found your passion.  How if you can dream it you can do it.  Taking jobs for who you're going to work with and what you're going to learn.  How you can use lighting to influence your guest.  The power of a positive attitude.  How to raise a half million in 90 days.  The rules of the bar.  Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner.      If going into business with partners, making sure they have the same vision.  Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? His ability to deal with crazy shit while staying positive. What is your biggest weakness? Spreading himself too thin. What's one question you ask or thing you look for during an interview? Ask where people want to be later in life.  What's a current challenge? How are you dealing with it? Underperforming restaurants.  Share one code of conduct or behavior you teach your team. Be nice to each other. What is one uncommon standard of service you teach your staff? Do the job you hate the most better than everyone else and you'll never have to do it again.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business  Cryptonomicon Share an online resource or tool. Instagram.  What's one piece of technology you've adopted in your restaurant and how has it influence operations? Tock. Resy. 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? Opportunity is just around the corner. Do what you think you love.  Practice positive thinking.   Contact Info Nate@Clydecommon.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 Nate Tilden 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!

Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia from 2009 to 2011. He served senior consulting positions at IBM, The Asia Group, and Healy Consultants in Singapore. In 2014, tired of corporate careers that left them stuck behind desks eating fattening fast-food, Ryan and Leena Rommann decided to change things up. They quit their jobs, packed their bags, and journeyed from Singapore to Olympia, WA. In 2015 Miso was born to bring a love of life, food, and family to each bite of their guest took.   Show notes… Favorite Success Quote or Mantra. "Smile." In this episode with Ryan and Leena Rommann, we discuss:  When it comes to customer service, avoid negative experiences at all cost. One negative experience can ruin the entire experience. Why "running capital" is so important when opening a restaurant and how to calculate it. Starting small to keep overhead expenses low. How only serving fresh food helps cut down on the amount of storage space you need. Advice on developing your customer profile and adopting your menu to fit that profile. When trying to get media, make the journalist's job as easy as possible. The social media strategy Ryan and Leena used to promote their business. Establishing clear lanes for yourself and your partners and staying in them. What good service looks like. The qualities that make for best employees. Treating your employees like partners. The power in keeping your operation simple. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Ryan & Leean: Passion for Health and fitness. What is your biggest weakness? Ryan: Getting too personal about the business. Leena: Letting the business spill into personal life. What's one question you ask or thing you look for during an interview? Ryan: "Why here? Why Miso?" What's a current challenge? How are you dealing with it? Growing the new customer base. Share one code of conduct or behavior you teach your team. Treat your guest the same way you'd treat your mom or grandmother. What is one uncommon standard of service you teach your staff? Always greet and acknowledge. Check on the table. Invite them back on their way out the door. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time.  Onward: How Starbucks Fought for Its Life Without Losing It's Soul  Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot.  Share an online resource or tool.  Social Media 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 others the way you want to be treated. Smile. Do what you want to do. Contact Info www.misofitfastfresh.com @misofitfastfresh 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 Ryan and Leena Rommann for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Hailing from Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109.   Show notes… In this episode with Mitchell Beerens, we discuss:  Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs.  How the quality of the food you makes is all based off the quality of ingredients you use.  Being more then just a boss; be a teacher and mentor.  Taking the surplus and paying it forward to your guest.  Going beyond nourishing the body to nourishing the soul. Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out.  Not mistaking small failures for total failures.  Knowing you're only as good as your employees.  Tracking your costs of good sold.  Having an "anything is possible" attitude.  The power of being friends with your business partners.  Identifying "lanes" with your partners.  Conflict mediation in your partnership agreement.  If you want to be happy, don't chase money; chase autonomy.  Telling people what you want and putting your intentions out into the universe.  Resources Mentioned 480: Creating an ecosystem that thrives with Ian Redshaw Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Passion. What is your biggest weakness? Being able to read when people aren't totally happy.  What's one question you ask or thing you look for during an interview? Are they willing to do anything?  What's a current challenge? How are you dealing with it? Improving communication.  Share one code of conduct or behavior you teach your team. Be nice. What is one uncommon standard of service you teach your staff? Be nice.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business  Share an online resource or tool. Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using.   What's one piece of technology you've adopted in your restaurant and how has it influence operations? ChefTech Focus POS  If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be nice. Surround yourself with quality people. If you didn't like me, I don't give a fuck.  Contact Info @mceatsalot81 @lampo_pizza @prime109 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 Mitchell Beerens for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Chef Taylor Mason, we discuss: Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own.  Making sure the market is right for your concept.  Being resilient when it comes to raising money. If Banks turn your down, find out why.  The benefits of going with a turn-key operation.  Keeping your personal expenses low and getting as lean as possible during the early days.  How you should focus on what you CAN do when things get hard.  Supporting local farms. The power of persistence combine with resilience. Sticking to your guns and not sacrificing  your vision.   Hailing from Washington, D.C., Chef Taylor Mason is a Graduate of Mount St. Mary's University in Maryland and the Culinary Institute of America Greystone. When it was time to raise a family, Mason along with his wife, Leann Robustelli, decided to move back to the east coast from California and MA(i)SON Urban Eatery was Born in 2011. Five years later the couple opened their second location LUCA. Show notes… Favorite Success Quote or Mantra. "You'll never know the answer if you don't ask the  question." Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? resiliency and persistence. What is your biggest weakness? Working too hard. What's one question you ask or thing you look for during an interview? FOH: Hire for empathy BOH: Ask, "What do you read?" What's a current challenge? How are you dealing with it? The learning curve that comes with managing multiple employees.  Share one code of conduct or behavior you teach your team. Be more thoughtful in everything you do.  What is one uncommon standard of service you teach your staff? Being specific in your use of language and vernacular.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Power of Moments: Why Certain Experiences Have Extraordinary Impact.  Setting the Table: The Transforming Power of Hospitality in Business.  The Alchemist  Share an online resource or tool. StoryBrand Podcast What's one piece of technology you've adopted in your restaurant and how has it influence operations? Mortar and Pestle 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? Create the life you want to live.  Look inward; not outward.  Follow your hear, your passion, and your purpose.  Contact Info MaisonLancaster.com Lucalancaster.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 Chef Taylor Mason for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Donnie Glass we discuss: How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come.  How the military taught him to live on purpose.  Not trying to be the next Thomas Keller, instead be the best version of yourself.  The journey to becoming a restaurateur is all bout learning "what not to do".  Taking time to get to know those you'll be working for; values and visions have to be aligned.  That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful.   Why a sense of progress is so important to your happiness and well being.  Guiding and keeping your team members engaged with constant gentle pressure.  INTRO: After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA.  Show notes… Favorite Success Quote or Mantra. "Lead from the front." Click here to join the Line Hotel Team... or follow this link: https://www.thelinehotel.com/austin/ Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Don't waste time. Just do.  What is your biggest weakness? Finding the will to do the things he doesn't like to do.  What's one question you ask or thing you look for during an interview? Ask, "What do you do when you're not at work?" What's a current challenge? How are you dealing with it? Compartmentalizing: Running a restaurant Opening a restaurant Being a husband any everything else life throws at you.  Chef is overcoming this by surrounding himself with really great people and leaning on them for help.   Share one code of conduct or behavior you teach your team. Show up on time wearing what you're suppose to be wearing.  What is one uncommon standard of service you teach your staff? Anticipatory service.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Setting the Table: The Transforming Power of Hospitality in Business Mr. Hockey: My Story Share an online resource or tool. GuildSomm.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? His wrist watch. Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? It all starts at home. You're only as good as your last plate. If you're not enjoying, don't do it anymore. Contact Info GrisetteRVA.com @GrisetteRVA 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 Donnie Glass for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Stefan and Sofia Soltys, we discuss: What Stefan and Sofia learned hospitality observing their parents. Learning from a variety of people and discovering what works for you and doesn't work for you. Assuming what the guest wants and initiating the interaction. Finding the sweet spot between starting too small or starting too big. What good communication looks like. Tips on how to communicate using your body language. Being tired of working for other people. The importance of having a good lawyer when purchasing a restaurant space. Researching your landlord before signing a contract. Trust your gut, but also question it. Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their  restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim. Show notes… Favorite Success Quote or Mantra. "Onwards and upwards." Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? High Energy. Attention. Respecting staff. Having fun. What is your biggest weakness? Perfectionist. Too empathetic. What's one question you ask or thing you look for during an interview? Look for nervousness- It says they care. Smile. What's a current challenge? How are you dealing with it?  Managing cost. Share one code of conduct or behavior you teach your team. Treat your guest like a friend. Staying on your toes. What is one uncommon standard of service you teach your staff? Having a greater sense of awareness of anticipated needs. Share an online resource or tool. Guild of Sommeliers Podcast. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business Never Split the Different: Negotiating as if Your Life Depended on It What's one piece of technology you've adopted in your restaurant and how has it influence operations? Merchant Facility 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? Give it a shot. Be nice . always have fun. Don't sweat the small stuff. Contact Info Instagram: @odessafitzroy Website www.littleodessa.com.au www.francisfoodandcoffee 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 Stefan and Sofia Saltys for joining me for another awesome episode. Until next time!  

In this episode with Mark Jensen, we discuss: Being realistic about the level of work required to open a restaurant. Asking yourself, "Are you willing to handle that level of work?"  Traveling and living to find your passion.  Being patient during the come-up. Put your nose down, do the work, and give all of yourself. The more your put in now the more you'll get out later.  The influence of a Biology Degree in cooking.  How blowing up and being angry doesn't work as a leadership style anymore.  Scaling from catering, to mobile truck, to brick and mortar. Slowly building your brand and network as your growing.  Comparing yourself globally, not locally.  Things to be considered when scaling with a food truck.   Using Kickstarter to get a little cash and to show investors that you're building momentum. Keeping hope during the loan processes.  Abandoning the idea of getting money from investors, at the expense of losing authenticity.  Not spreading your team to thin by offering lunch and dinner.  The Benefits of Pre-ticked seasonal Sunday supers.  Using lists. Being aware of your energy and how your emotions are impacting those around you. Starting in his family's restaurant in Vermont, Chef Mark Jensen was soon working in restaurants in France, Scotland, Italy, and finally back in New England. Eventually, Jensen brought his family to Lexington, KY, where he began Mark Jensen Catering. The catering company evolved to include Fork in The Road Mobile Galley. In the summer of 2015, Jensen took the momentum he gathered from the mobile food truck and opened Middle Fork Kitchen Bar to much acclaim. Show notes… Favorite Success Quote or Mantra. "You should only aspire to what you're willing to achieve."   Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started!     Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus. Perseverance  Not taking on more than he's willing to take on.  What is your biggest weakness? Thinking he can do it all. Time management.  What's one question you ask or thing you look for during an interview? Let the interviewee talk. Find out if they have a plan. What's a current challenge? How are you dealing with it? Overcomeing the day to day. Share one code of conduct or behavior you teach your team. Excellence at all levels. What is one uncommon standard of service you teach your staff? Truthfulness. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table: The Transforming Power of Hospitality in Business Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Share an online resource or tool. Heritage Radio Cooking issues with Dave Arnold. The Business of the Business with Phil Collichio. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be yourself. pay attention. Do good.  Contact Info Chef@middleforkkb.com www.middleforkkb.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 CHEF MARK JENSEN for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Toa Green we discuss: Opening a restaurant day-by-day, lesson-by-lesson.  Building your team.  Getting out, connecting with local media, and your community.  Paying attention to what your customers want.  When you're on to something lean into it and test the market slowly. Getting your people trained to the point where you can leave your restaurant.  The impact of doing a few things really well.  Giving up on one dream to pursue an even bigger dream.  A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners. Show notes… Favorite Success Quote or Mantra. "Step by step, courageously."  Today's Sponsor   Gusto-  "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started   bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being open minded.  What is your biggest weakness? being more patient  What's one question you ask or thing you look for during an interview? look for: kindness and compassion. people who are well rounded. passion for serving.  people who are fun to be around. What's a current challenge? How are you dealing with it? Time. Share one code of conduct or behavior you teach your team. Honesty and openness. What is one uncommon standard of service you teach your staff? Go above and beyond for hospitality.  What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Setting the Table : The Transforming Power of Hospitality in Business Creative, Inc.: The Ultimate Guide to Running a Successful Freelance Business  Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square Jolt 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 yourself live freely and without fear love thy neighbor. Contact Info Toa@Crankandboom.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 Toa Green 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!

What I learned from reading Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer. This is not a typical business book (0:30)Why don't you just do what you've been thinking about doing your whole life? (4:00)How Danny learned from other founders on what to do and what to avoid (8:00)The smartest business decision I ever made (18:00)Optionality as a non-negotiable (20:00)Inadequate focus on core product (23:30)The founding of Shake Shack is an example of this great quote from Jeff Bezos: "We know from our past experiences that big things start small. The biggest oak starts from an acorn. If you want to do anything new you've got to be willing to let that acorn grow into a little sapling and finally into a small tree and maybe one day it will be a big business on its own." (27:00)Advice from Stanley Marcus (Neiman Marcus): "The road to success is paved with mistakes well handled." (38:00)“I have listened to every episode released and look forward to every episode that comes out. The only criticism I would have is that after each podcast I usually want to buy the book because I am interested so my poor wallet suffers. ” — GarethBe like Gareth. Buy a book: All the books featured on Founders Podcast

What I learned from reading Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer. If you want to listen to the full episode you’ll need to upgrade to the Misfit feed. You will get access to every full episode. These episodes are available nowhere else.As a bonus you will also get lifetime access to my notebook that contains key insights from over 285 podcasts and lectures on entrepreneurship.The Misfit Feed has no ads, no intro music, no interviews, no fluff. Just ideas from some of the greatest entrepreneurial minds in history. Upgrade now.

We are talking about Hospitality today, our book of the week is Setting the Table: The Transforming Power of Hospitality in Business. Cocktail of the Week:Singapore SlingThis is one of those drinks that everybody has heard of, but doesn’t get ordered very often and a lot of people have no idea what’s in it. I borrow this recipe from Tristan Stevenson’s Book The Curious Bartender: The artistry and alchemy of creating the perfect cocktail1 ¼ oz London Dry Gin2 oz Cherry Heeing Liqueur Barspoon of Benedictine ½ oz Fresh Lemon Juice 2 dashes Aromatic Bitters Club Soda to top Build in a Highball glass (or sling glass). Stir with ice. Top with Club Soda. Lemon garnish.

Michael LaVitola is the CEO and Founder of Foxtrot, a startup that could be thought of as a curated cornerstore with on-demand delivery. It is basically what you imagine your ideal convenience store would look like with an in store cafe and a ton of super cool beer, wine, food, gifts, and basic necessities.  Use code "ab079e" for $10 off your first order In This Episode You Will Learn: Why Michael decided to start Foxtrot What the first version of the product looked like Why they moved away from on demand to retail Why they splurged on pricey retail spots Why they will be having a coffee bar in all their stores going forward How they curate the products they stock What are their best selling and weirdest products What Michael thinks of Amazon's acquisition of Whole Foods What the future of retail looks like How they plan to differentiate themselves from Amazon's offerings Why it is important to know who your ideal investor really is Selected Links From The Episode: New Venture Challenge Craig Wortmann, Professor at Northwestern Kellogg Eater Favorite Books: Shoe Dog: A Memoir by the Creator of Nike by Phil Knight Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer Steve Jobs by Walter Isaacson

Mimi Bernham has been bartending in NYC for many years.  From crazy nightclubs to now working behind the stick at the great Porchlight Bar, the first dedicated cocktail bar from Danny Meyer’s restaurant group.  At Porchlight the bar team is doing amazing cocktails.  The staff & the hospitality are amazing. We talk to Mimi about her experiences as a bartender, the bar program at Porchlight and why joining the United States Bartenders’ Guild is so valuable for Bartenders. It the Bartender Journey Podcast Number 161.  Listen with the audio player on this page or: ·     Subscribe on iTunes ·     Listen on Stitcher Radio ·     Subscribe on Android We also talk about Bar Institute Baltimore.  It was an amazing three day educational and bonding event.  Classes were held all day, plus a tasting floor.  Events were held throughout the city at night.  Its was a wonderful event and we can not recommend it highly enough.  Bar Institute is taking the event “on the road”. It is extremely affordable and you will not be disappointed! Upcoming 2016 Bar Institute events: May 1-3 – Southwest in Phoenix June 12-14 – Central in Austin August 21-23 – Southeast in Miami Sept. 25-27 – Northwest in Portland Nov. 6-10 – Nationals in New York   On the next Bartender Journey Podcast we will feature an interview with Britany & Lindsey from Bar Institute!  Make sure you are subscribed to the show so that the new episodes download to your phone automatically.   Thank you to Nightclub & Bar for naming Bartender Journey on of the 7 Best Hospitality Podcasts! Book of the Week:  Danny Meyer’s Danny Meyer’s Setting the Table: The Transforming Power of Hospitality in Business. Cocktail of the Week - Mary Pickford: Appearing in Gourmet Magizine in 1943, the Mary Pickford was, named for the silent film star and co-founder of United Artists.  This drink is widely attributed to Eddie Woelke, (also creator of the El Presidente cocktail), who fled to Cuba during Prohibition. 2 oz. white rum (I used Montanya from Colorado). 1 oz. pineapple juice 1 barspoon grenadine 1 barspoon maraschino liqueur Tools: shaker, strainer Glass: cocktail Garnish: brandied cherry Help keep the Bartender Journey Podcast alive! Visit the Tip Cup page to show your support! Toast of the Week: To all the days here and after 
May they be filled with fond memories, happiness, and laughter.

Gracie is a manager at the Historic Drake hotel. She has recently been named to the Ontario Culinary tourism alliance's top 30 under 30 because of her passion for the industry her commitment to excellence and her ability to get things done. She's a powerhouse who just happens to look like she's 12 a fact I can tease her about because she's my little cousin and I love her to bits. Habit of Thought: What can I do to make this situation better? Habit of Action: Take action that would make a situation better! Greatest area of strength:  “I get shit done” “I follow up and follow through” Training for this area: Make lists, be efficient, do a couple of things at a time and most of all, be clear on what you're doing so you only have to do a thing once. Book: Setting the Table: The Transforming Power of Hospitality in Business - Danny Meyer Web resource: http://buddhify.com http://www.calm.com Contact: Linkedin - Gracie Goad

Like last week, this week's Talking Tuesday is discussing Danny Meyer's Setting the Table: The Transforming Power of Hospitality in Business. In his book he shares "5 A's for effectively addressing mistakes." If used,  these 5 A's can help you convert unsatisfied guest into raving fans. Look, we all know that its a matter of time before someone makes a mistake; it happens. Mistakes make us human, its how we handle these mistakes, that that will define what type of human we are. When faced with mistakes, do not admit defeat and settle for an unhappy guest; choose to recognize a mistakes as an opportunity to take action and  show the world how freaking awesome your restaurant is. If  you arm yourself with the knowledge that failure isn't when you make a mistake, but instead, its when you fail to capitalize on the opportunities that come with the mistakes you made, you and your team, will become truly unstoppable.  

Its Talking Tuesday, and that means I'm going solo! Today we're talking about how to attract, hire, and keep great people; hands down one of the biggest challenges in this industry. The advice I'm sharing in this episode comes straight from the most recommended book on the show:  Setting the Table: The Transforming Power of Hospitality in Business, by Danny Meyer. I shredded through his book with the mission of highlighting all the little bombs of knowledge I could find regarding attracting, hiring, and keeping great people. Two things will happen after listening to this episode: 1) you'll have a new outlook on hiring and training your staff, and 2) you'll be one step closer to becoming unstoppable.

1.Click this text, go to iTunes,   2. Click "View in iTunes" blue button   3. Subscribe and give us a rating! Thanks! JOE FULD,  is the founder of "The Campaign Workshop" a Democratic political consulting firm based in Washington DC.  Joe is known for his creativity and commitment to the causes and campaigns.  In this episode, Joe unveils his timeline in an enjoyable and highly interesting story format. So if you are interested in a career in politic, make sure you  listen to this episode as well as episode #6 at Politics of Success. Now, without further ado, let's get right into the conversation with Joe. BOTTOM LINE UP FRONT: Find the work you love. BOTTOM LINE UP FRONT QUESTIONS:  Are you a MAC or PC and what brand of phone do you use? Joe uses a MAC Book Air and he is talking to us today on it with Skype (Sound is Good). What is your favorite technology, hardware or software?   Big fan of WordPress, with SEO Yoast, and  Contactually (used for contact management). What is your favorite quote? “If opportunity doesn't knock, build a door” Milton Berle   (Define what your goals are and others can see how they can help you achieve these goals." What are your favorite books? Delivering Happiness: A Path to Profits, Passion, and Purpose.  By Tony Hsieh,  Setting the Table: The Transforming Power of Hospitality in Business by Danny Meyer,  The Signal and the Noise: Why So Many Predictions Fail — but Some Don't by Nate Silver, The Victory Lab: The Secret Science of Winning Campaigns by Sasha Issenberg and Plunkitt of Tammany Hall by Senator George Washington Plunkitt (Ret). What is the best advice you have ever received?  Find work that you love to do. LEISURE:  Joe loves to enjoy his family and has a passion of cooking especially with his kids. CONTACT INFORMATION:   Website: www.TheCampaignWorkshop.com A must read blog: http://thecampaignworkshop.com/blog/ YOUR FAVORITE FOOD: Natural food and local produce. Meatballs is a family favorite.