Restaurant Unstoppable with Eric Cacciatore 833: Nicole Nocella Chef/Owner at Stalk Restaurant
With Excitement allow me to introduce to you today's guest, Chef and Co-founder of Stalk Restuarant Nicole Nocella. Chef Nicole Nocella is From Londonderry, NH. After high school she spent some time in California, then returned to the Northeast where she became a graduate of Le Cordon Bleu School of Culinary Arts- Cambridge, MA. She's has since spent the majority of her career on the NH Seacoast serving as Chef for notable restaurants such as The Rosa, Row 34, and Jumpin Jay's Fish Cafe. In early 2020, Chef Nicole partnered with John Daniels to open Stalk Restaurant in Dover, NH.
Past guests from the Row 34 restaurant family:
Check out episode 071 with Garrett Harker as mentioned in today's episode
Check out episode 248 with Shore Gregory as mentioned in today's episode
Check out episode 554 with Matty Bailey as mentioned in today's episode
Check out episode 744 with Jamie Bissonnette as mentioned in today's episode
Check out episode 831 with George Bezanson as mentioned in today's episode
Past guests from the Jay McSharry restaurant family:
Check out episode 755 with Dave Vargas as mentioned in today's episode
Check out episode 764 with Kate McGrath as mentioned in today's episode
Check out episode 770 with Will Myska 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.
- Subscribe to the Restaurant Unstoppable YouTube Channel
- Join the private Unstoppable Facebook Group
- Join the email list! (Scroll Down to get the Vendor List!)
- "Invest in your people, not your business."
- "Imperfection is perfection."
- Creating relationships with your crew
- Culinary school?
- Being a woman in the industry
- Sexual harassment in the industry
- Communicating to e poses that they are valued
- Recipe management
- Manager/owner presence
- Retaining employees by creating opportunity
- Taking a break from the industry
- Educating your employees
- Premeal emphasis
- Implement systems and documentation
- Buildout lessons
- Plumbing issues
- Double-check contractor licenses
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Being stern with people
- What is your biggest weakness?
- Asking for help
- What's one question you ask or thing you look for during an interview?
- Where does your passion lie and where does it come from?
- What's a current challenge? How are you dealing with it?
- Free time
- Share one code of conduct or behavior you teach your team.
- Respect your co-workers
- What is one uncommon standard of service you teach your staff?
- Call the guests "guests"
- What's one book we must read to become a better person or restaurant owner?
- White Heat by Marco Pierre White GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Being part of the team and doing any job in the restaurant that's necessary
- Name one service you've hired.
- Accounting
- 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?
- Invest in your people
- Be the role model
- Be strong-willed
Social: @stalkrestaurant
Call Stalk: 603-343-2600
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 Nicole Nocella for joining me for another awesome episode. Until next time!
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