I’ve spent so much time worried about myself and my own restaurant, I haven’t given much thought to the next generation of restaurateurs coming down the pike.

What do they think about what’s going on? Are they discouraged by what they’re seeing? Do they have any valuable insight to share with us as we try to sort our way through this?

On this episode we sit down with Eric Cacciatore, aspiring restaurateur and podcaster, who offers a unique perspective on the past and future of the hospitality industry.

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SHOW NOTES

The value of networking in person
Business is about relationships
How Restaurant Unstoppable started
There hasn’t been a culture of openness in the hospitality industry
Everyone seems to be doing amazingly until they close down
Lack of vulnerability is isolating
Most successful hospitality leaders are the most generous with their path
Mentors Eric looks up to
It could be the best time to open a restaurant
Lots of opportunities
More human capital than before
Restaurant Unstoppable podcast shows the industry as it is
Intended to be motivating and inspiring
Can be disheartening as the industry is very difficult
Guests are honest with their failures
The best of the best can still be struggling
Two keys to growth in the restaurant industry
Cash flow
People
How the pandemic has affected the podcast
Making new mistakes
The myth of the perfect storm
Eric has learned the best variables to become successful via the podcast
Knowing the lessons stops you from diving in
Start with what you have
Open-book management
Opening your books to your team
Teaching them how to run a business
Being transparent and vulnerable
Increases the bond in the culture
Creates a team of leaders you can promote from within
Vertical integration
Growing deep rather than wide
Investing in the next generation of people
Making the business as airtight as it can be
Developing a solid culture
Expand into a community of businesses
Plans for Restaurant Unstoppable
Creating a network of past guests, listeners, tools, and resources in one place
Creating a restaurant group
Partnering with other restaurateurs
Fear of failure
Due to having a podcast about restaurant success, Eric feels pressure to be successful
Starting where you can
Focusing on organic growth
Having a 10-year goal in mind
Not expecting overnight results
Building relationships
Giving up equity in your business can make you lose autonomy
Words of encouragement
Where there is disaster, there is opportunity
Indians used to burn fields to trigger new growth
You don’t have to do it alone
Know your strengths and weaknesses
Dream with your team
Set great goals

BONUS: WWE Wrestling Trivia