Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest, CEO of The Little Beat, Little Beat Table, Le Pain Quotidien. For nearly 16 years Becky Mulligan was living the "intrapreneurial" lifestyle while climbing the executive ladder within the Starbucks organization. While at Starbucks she held the title of District Manager; Regional Director NC, VA, & SC; Direct of Mobile Ordering & Pay; Director of Program Development; Director of US Prioritization, Planning, & Promotion; and Regional Direct WA. Check out Servant Leadership: Learn the Most Effective Soft Skills to Become a Servant Leader and Guide Your Team to Success by Liam Taylor as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results as mentioned in today's episode! Check out episode 709 with Field Failing 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: "Seek patience and passion in equal amounts. Patience alone will not build the temple. Passion alone will destroy its walls." -Maya Angelou In today's episode with Becky Mulligan we will discuss: Playing several roles in various types of companies Find out what your team members want from your employment and company Lessons learned from Starbucks Scaling and driving culture Servant leadership Love your brand The "visioning" process Be intentional Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Bbot is the leading contactless order and pay solution for the hospitality industry. With Bbot, guests can use their smartphones to order what they want, when they want at bars, restaurants, hotels, food halls, and more. They can also order from home with extensive takeout, delivery, and catering services, commission-free. Bbot also creates branded interactive menus and table signage, ensuring the best customer experience. By increasing check size and turn times, Bbot can boost revenues over 30%, while enabling your staff to cover twice as many tables. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Presence What is your biggest weakness? I want to do too much too fast What's one question you ask or thing you look for during an interview? Passion for the product, people who challenge me and tell me when something is not right What's a current challenge? How are you dealing with it? Getting restaurants reopened/opening new restaurants Share one code of conduct or behavior you teach your team. Vulnerability, authenticity, humility What is one uncommon standard of service you teach your staff? Sharing the knowledge you team has for food What's one book we must read to become a better person or restaurant owner? The Servant Leader: How to Build a Creative Team, Develop Great Morale, and Improve Bottom-Line Performance by James A. Autry GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Be present with their people What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Meez - The recipe tool for professional chefs If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have courage Be real Be kind Contact info: Instagram: @eatlittlebeet Email: info@thelittlebeet.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 Becky Mulligan 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!

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant, CMC®. This certification is only given after meeting the highest global standards and ethical canons of the profession. Less than 1% of all consultants have achieved this level of excellence. He is also a member of Foodservice Consultants Society International (FCSI) and has served as a Worldwide board member, Chairman of the Americas, and Chair of Continuing Professional Standards for the Foodservice Industry. Rudy's worked with over 1,750 restaurateurs to shift their dreams to achieved goals. He & his team have over 350 successful restaurant start-ups. And, his client success is consistent in a myriad of industries: restaurants, hospitality, resorts, healthcare, technology, manufacturing, martial arts, retail, film, fitness and more. Rudy also gives his time as a consultant/coach for the Boulder Small Business Development Center. Check out The Great Game of Business: The Only Sensible Way to Run a Company by Jack Stack and Bo Burlingham as lauded by both Eric and Rudy today.

With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly! Check out Restaurant365 as mentioned in today's episode. Check out episode 774 with Bruce Irving as mentioned in today's episode! Check out Clubhouse: Drop-in audio chat as mentioned in today's episode. Check out Toast POS as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The key to success is finding value in collaboration.." In today's episode with Thomas Kelly we will discuss: Digital marketing Fast-casual Fine dining Staging in NYC Setting new, more reasonable, standard for our industry Operations Food trucks Catering Commissary kitchens The people behind the brand Pivoting early on Finding the right collaborators, investors, and partners You NEED a partner Inventory Labor management Instagram marketing/branding Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Empathy What is your biggest weakness? Operations What's one question you ask or thing you look for during an interview? What's your favorite food? What's a current challenge? How are you dealing with it? Finding exciting real estate Share one code of conduct or behavior you teach your team. Treat people well What is one uncommon standard of service you teach your staff? Don't be scripted What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Focus on systems and processes Name one service you've hired Finance accounting - OCHRA What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Zenreach: Walk-Through Marketing Bentobox Lunchbox: Next- Gen Enterprise Online Ordering If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Slow down and enjoy the people are are physically close to you Contact info: Instagram: @mexicue -OR- @thomaskelly3 Email: tk@mexicue.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Thomas Kelly for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Phillip Phillips is the co-owner of Chicken and the Wolf and Lone Wolf Banh Mi in Tulsa, OK. Check out episode 728 with Mike Rypka as mentioned in today's episode! Check out episode 772 with Mike Bausch 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: "Customers will forgive bad food but customers will never forget bad service" In today's episode with Phillip Phillips we will discuss: Existentialism Accepting that we are all not perfect, but there is no excuse for bad service Getting into the industry at 15 y/o Food trucks Being told "No" early on in your career Ego Over-saturated markets Do ONE THING really well From professional musician to restaurateur Commissary kitchens Systems for scaling Debt The reality of restaurant reality TV Building a brick and mortar Why does Phillip Phillips think 7Shifts is a great tool? Coming back BETTER after COVID-19 Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humor What is your biggest weakness? Humor What's one question you ask or thing you look for during an interview? Character What's a current challenge? How are you dealing with it? Growth. Planning overcomes the challenges. Share one code of conduct or behavior you teach your team. Empathy What is one uncommon standard of service you teach your staff? It always needs to be right if it's not right, throw it away. What's one book we must read to become a better person or restaurant owner? The Power of Now by Ekhart Tolle GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't do well enough or do often enough? Reflect Name one service you've hired. My entire management team! What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? 7Shifts If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? We're on a rock hurtling outer space We're following a ball of fire that's hurtling into the void You're life might not be as meaningful as you think Contact info: Instagram: @chickenandthewolf -OR- @lonewolftulsa www.lonewolftulsa.com -OR- www.chickenandthewolf.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 Phillip Phillips 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!

Get the Ghost Kitchen Bootcamp Course! The Restaurant Boss Ryan Gromfin is today's guest. Ryan's culinary journey began as a teenager after watching the great chefs and personalities on TV. This led him to the Culinary Arts program at Johnson & Wales. After graduating with honors, Ryan worked in countless restaurants, at 5 Star Hotels, and operated 4 restaurants. Other owners took note of his success and began seeking his advice. As The Restaurant Boss, Ryan is the most followed restaurant coach in the world and a professional speaker, helping Restaurant Owners and Operators increase profits, improve operations, and scale and grow their businesses. Check out episode 256 about the difference between managers and leaders with Ryan Gromfin. Check out episode 313 about budgeting and tracking with Ryan Gromfin. Check out episode 687 with Steve Reggiani and Joe Scalo, founders of the 8it app as mentioned in today's episode! Check out 99designs as mentioned in today's episode! Show notes… Calls to ACTION!!! Get the Ghost Kitchen Bootcamp Course! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Show me your calendar and I'll predict your success." In today's workshop with Ryan Gromfin we will discuss: The 7 Ghosts: Ghost brick Multi-ghost brick Ghost Operator Ghost Outsource Multi-source concept Single Ghost/multi-concept Multi-ghost facility Check out Ryan's Restaurant Unstoppable-exclusive course on ghost kitchen! Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Contact info: The Restaurant Boss website Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Ryan Gromfin for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With excitement allow me to introduce to you today's guest Founder and CEO of the McNellie's Restaurant Group Elliot Nelson. Elliot Nelson went to the University of Notre Dame for college. During his junior year, he left South Bend to study abroad in Dublin, Ireland. While there, he fell in love with the atmosphere and unique hospitality that he experienced every time he walked into classic Dublin pubs. Upon returning to Tulsa, Nelson made it his mission to recreate the Irish Pub feel in his hometown. He opened James E. McNellie's Public House in March of 2004 in what had been a lonely and rather desolate corner of downtown Tulsa. 17 years later, McNellie's and the area around it are thriving. Today the McNellies Group consist of 10 brands: McNellie's Downtown; McNellie's South City; El Guapo's Downtown; Howdy Burger; Fassler Hall; Dilly Diner; Yokozuna; The Tavern; Dust Bowl Lanes & Lounge; Elgin Park Check out episode 778 with Rachel Cope as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you're not impressive then by default you are unimpressive." "The complacency of today is the direct enemy of tomorrow." In today's episode with Mike Bausch we will discuss: Start with the end in mind What makes Ireland's hospitality different from ours? Judging success by how long the guest stays in the building Location Passion Networking Social intelligence Opening blunders Opening an Irish bar on St. Patrick's Day Marketing Building a neighborhood around your restaurant/bar Smile and get the order right...that's it! Creating/sustaining culture People in this industry need vacations! Ghost kitchen/events centers Packaging for take-out Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Ecolab: Streamline your clean with Ecolab's new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Perseverance What is your biggest weakness? Guiness What's one question you ask or thing you look for during an interview? "Where do you get your news?" What's a current challenge? How are you dealing with it? COVID-19, retaining staff Share one code of conduct or behavior you teach your team. Treat everyone with respect What is one uncommon standard of service you teach your staff? Try to get to yes What's one book we must read to become a better person or restaurant owner? Love in the Time of Cholera by Gabriel García Márquez GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Don't say thank you enough to staff Name one service you've hired. Tater Headz, LLC What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Basecamp - project management software If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind to eachother Guiness is like drinking a hug I hope my kids have a sense of adventure Contact info: Instagram: @elliotmcnellies www.mcnelliesgroup.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 Elliot Nelson for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With Excitement allow me to introduce to you today's guest CEO Found of Meez Josh Sharkey. Josh is joining us today because my guest mentors have been recommending Meez on the show, and because Meez has come up a few times in conversation within the network. Meez is a recipe tool for professional chefs and organizations. It's one part recipe tool, one part costing tool, and one part e-learning platform. Meez has agreed to pay Restaurant Unstoppable a 25% commission on all new leads! If you're interested in leveraging this tool in your business, Please: USE OUR LINKS Check out The Flavor Bible by Karen Page as mentioned in today's episode! Check out this video demo for Meez! Special thanks to The Little Beats Geoff Kornberg! Go to www.restaurantunstoppable.come/780

In today's episode, we make an example of Co-founder and President of A Good Egg Dining Group, Keith Paul! Before starting his first restaurant, Keith Paul was a Sales Rep for Ben E. Keiths Food Distributor, where got a crash course about the restaurant business and made invaluable network connection. In 2000, Paul opened his own restaurant Cheever's, which still serves Oklahoma city to this day. Today, A Good Egg Dining Group consists of 9 unique concepts: Cheever's, Iron Star Urban Barbecue; Red PrimeSteak; Republic Gastropub; Tucker's Onion Burgers; Kitchen No 324; The Drake; Barrios; and Mexican Radio. Check out RestaurantOwner.com as mentioned in today's episode! Check out The Speed of Trust: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode. Check out the highly recommended Setting The Table by Danny Meyer as mentioned in today's episode! Check out Peak: How Great Companies Get Their Mojo from Maslow by Chip Conley as mentioned in today's episode! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The meaning of life is to find your gift, the purpose of life is to give it away." In today's episode with Keith Paul we will discuss: Curious about human nature Hiring/firing Leveraging your wholesalers What is courtesy in the hospitality industry? Promotion Collaboration Finding the right city for your concept Creating a good business plan Scaling How to establish trust How to schedule Inventory control Growing too fast? Open-book management Profit sharing? "Writing the end of the story."

Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on us. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Brittany and Eric (but mostly Brittany) suggested some really great resources. If you're interested in ANY of these, please use RUNetwork links..... Chowly - "Simplifying technology for restaurants." Restaurant 365 - "Restaurant Management Software." Toast POS - "All-in-one restaurant POS." Revel - "Leading cloud-based iPad POS system." Plate IQ - "Simplify and automate your accounts payable." Postmates - "Food delivery, groceries, alcohol - anything from anywhere." Quickbooks - Accounting "Run your whole business." Contact info: 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 Brittany McCrary for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

With Excitement allow me to introduce to you today's guest Founder and CEO of 84 Hospitality, Rachel Cope! Rachel recommends the book The New Food Lover's Companion by Sharon Tyler Herbst and Ron Herbst 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: "Figure it out." In today's episode with Rachel Cope we will discuss: Walk the way you talk Starting in the industry in a corporation Tell people "good job" often Treat staff with kindness and inclusiveness You NEED to be consistent with your hours of operation Learning to make dough from a school of pizza making Gaining capital Splitting equity Partnerships Scaling Pop-ups as a way to get a concept started