850: Laura McCutcheon Founder and Owner of Halelife Bakery
Restaurant Unstoppable with Eric Cacciatore
What's Going on With Glutan Wheat?
i thought maybe i might be glutin in tolerant. So i got tested. Turns out i'm nots i don't know what was going on. Maybe it was a brain fire right now, im i thoughtmaybe i might had an ulcerd. I didn't know whatwas going on. Be mi wav, that's first ow, i heard that. Bei. Well, that's when like, process foods became very, like, more people went from having meat and potatoes and sitting down and having a wholesome dinner to, you like, having a process dinner. And then that ended up being produce more and more and more process food.
With Excitement allow me to introduce to you today's guest: Founder, and Owner of Halelife Bakery, Laura McCutcheon. Laura's diverse background in the world of marketing, advertising, branding, and business development for non-profits and corporations set her up well for success in the food and beverage industry. After being diagnosed with celiac disease, and having a son who also suffered from his own gluten-free illness, Laura moved to Tampa, FL to get the medical support she and her family needed. What started as a gluten-free blog turned into a business that focused on sharing the best gluten-free, vegan, and allergy-free products out there. In 2018 that business turned into Halelife Bakery. Halelife Bakery is a dedicated gluten-free & vegan bakery offering gourmet cupcakes, donuts, cakes, bars, brownies, and more. Focused on providing safe delicious baked goods for those who are living with food allergies, intolerances or specific preferences.
Check out Outwitting The Devil: The Secret To Freedom and Success by Napoleon Hill as mentioned in today's episode
Show notes… Calls to ACTION!!!- Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
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- "Most people's greatest success comes one step beyond their greatest failure."
In today's episode with Laura McCutcheon we will discuss:
- Branding
- Emotional branding
- A restaurant focused on people with allergies and dietary restrictions
- Start where you can
- Using a blog to market your restaurant
- Streamlining processes
- Invent a word for the name of your business
- Retaining employees best practices
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Loyalty
- What is your biggest weakness?
- Loyalty
- What's one question you ask or thing you look for during an interview?
- Are you an empathetic person?
- What's a current challenge? How are you dealing with it?
- Managing growth
- Share one code of conduct or behavior you teach your team.
- Empathy
- What is one uncommon standard of service you teach your staff?
- Patience
- What's one book we must read to become a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- See their team members as humans
- Name one service you've hired.
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- 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?
- Lead by example
- Your only as strong as your team
- Attention to detail and quality control are keys factors in a successful business
Instagram: @halelifebakery
Email: laura@halelifebakery.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!
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Huge thanks to Laura McCutcheon for joining me for another awesome episode. Until next time!
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