Restaurant Unstoppable with Eric Cacciatore

Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bayou Bar, as well as the hottest Hollywood nightclubs, bars, and ultra-lounges. He went independent in 2010, opening his first concept Five0Four, in Hollywood, CA. Ten years later, he's created a family of brands ranging from Michelin-rated fine-dining to fast-casual, all with a central focus on Southern hospitality and Southern cuisine. Check out his website here. To learn more about carbon-neutral operations visit Chef Sammy Monsour's website. Check out Josh's podcast - Full Comp Podcast Check out Principles by Ray Dalia as recommended by Josh in this episode. Check out Traction: Get a Grip On Your Business by Gino Wickman as recommended by Josh in this episode. Check out Good to Great: Why Some Companies Make the Leap...And Others Don't by Jim Collins as recommended by Josh in this 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: "Success is a mindset, not a feeling." In today's episode with Josh Kopek we will discuss: Gratitude Don't be satisfied; be grateful Nightclub hospitality Understanding your failures AND your success Fear in the industry, fear to fail Gender inequities in the restaurant industry Creating a side-hustle to leverage the cost to open your business Passive income - can you leverage it? Invest in people, not businesses Outward vs. inward growth Authentic desperation in trying to make people happy Every restaurant you buy is giving you a new job Southern food on the west coast Damage control in your restaurant when it's needed What is equity worth vs. cash flow? Strategic quitting: if something isn't working, STOP! Ego and vulnerability Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? My vulnerability What is your biggest weakness? My ego What's one question you ask or thing you look for during an interview? "How do you feel about people?" What's a current challenge? How are you dealing with it? COVID-19, "how can I be more of-service?" Share one code of conduct or behavior you teach your team. Attention to detail What is one uncommon standard of service you teach your staff? Everybody leaves happy What's one book we must read to become a better person or restaurant owner? Traction: Get a Grip On Your Business by Gino Wickman GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't do well enough or do often enough? Quit Name one service you've hired. Social media manager What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? justcallFLO.com - virtual reservation systems 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? Focus on your family, they should be your only priority Treat others how you want to be treated Honesty is the best policy Contact info: Instagram: @joshkopel joshkopel.com Josh's podcast - Full Comp Podcast 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 Josh Kopel 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 the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restaurant Daniel. Nina then moved on to Miami where she continued to work in leading restaurants and hotels including Scott Conant's Scarpetta where she served as chef de cuisine. After being runner up on Top Chef season 11, and voted fan favorite, Nina moved to New Orleans to open her own restaurant, Compère Lapin in 2015. In 2018, Compère Lapin was followed by Bywater American Bistro. Go to www.saverestaurants.com as mentioned in today's episode to support restaurants. Go to www.werbig.org to sign the petition to get insurance companies to pay their business interruption insurance claims. 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: "Positive vibes all around." In today's episode with Nina Compton we will discuss: The feeling of hitting a ceiling Being committed to your journey before taking the first step Receiving industry accolades while operating in the red Food cost management Competing on top chef Having so many things on your table and no time to look at them Making sure you sign the right deal Always get a lawyer on your side for establishing business deals Restauranteurs overspend before opening and open in the red The differences in hotel restaurant deals; which is best for you? The effects of AirBnB on your restaurant's neighborhood and your business The effects of COVID on NOLA specifically Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Focus What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? Open-mindedness What's a current challenge? How are you dealing with it? The future Share one code of conduct or behavior you teach your team. Be kind and empathetic What is one uncommon standard of service you teach your staff? Recognition of your guest. SEE them What's one book we must read to become a better person or restaurant owner? The Bible GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? The focus on diversity in restaurants Name one service you've hired. Accounting - ASU Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Micros - HR 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? Use salt Have fun when you're cooking and eating Share with people you love Contact info: Instagram: @ninacompton 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 Nina Compton 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!

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer's Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 733 with Michael Gulotta 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: "We wouldn't do anything out of fear or greed." In today's episode with Drew Delaughter we will discuss: Being a jack of all trades in the restaurant Mentors Learning professionalism What is professionalism? Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path Humility Working with brand new owners who are learning as they go Bridging the gap between BOH and FOH Delegation and how to balance setting a good example and handing out tasks Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humility What is your biggest weakness? "I don't know." What's one question you ask or thing you look for during an interview? Team work, self-motivation What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Be humble What is one uncommon standard of service you teach your staff? Recognizing an opportunity for hospitality What's one book we must read to become a better person or restaurant owner? Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Mentorship mentality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Resy reservation system 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 humble Show up to something that you want to show up to Switch to Resy Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.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 Drew Delaughter 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!

Ariane Daguin is the founder, owner and CEO of D'Artagnan, the renowned gourmet food purveyor. Famous for providing humanely-raised meats, from game and foie gras to organic chicken and prepared charcuterie, the name D'Artagnan is synonymous with top-quality food produced with care. Today we're here to discuss how the meat industry has been impacted by COVID-19, how Ariane has pivoted her company to keep quality meat on American tables, the issues of factory farming that have been brought to light by the pandemic, and why returning to sustainable methods is crucial to the environment and consumer health. Check out Nourishment: What Animals Can Teach Us About Rediscovering Our Nutritional Wisdom by Fred Provenza 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: "Life is short. You might as well do the right thing." "All for one and one for all." In today's episode with arcane Daguin we will discuss: The importance of doing the right thing How COVID affects restaurant vendors The value of education and not cutting corners The silver-lining of COVID on our values Why don't we demand to know where our food comes from in restaurants? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Contact info: D'Artagnan 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 Ariane Daguin 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!

Born and raised in New Orleans, Michael Gulotta began cooking in local restaurants at a young age. After graduating from the Chef John Folse Culinary Institute, he joined the newly opened Restaurant August, where he was named Chef de Cuisine in 2007 and led the award-winning kitchen for 6 years. In 2014 Michael opened Mopho to rave reviews and accolades. Today, Michael has scaled the operation to include Maypop and a second Mopho located in the new Louis Armstrong New Orleans International Airport. Check out The Last Days of Haute Cuisine by Patric Kuh as mentioned in today's episode. Check out The Town That Food Saved: How One Community Found Vitality in Local Food by Ben Hewitt as mentioned in today's episode. Check out The E-Myth: Why Most Small Businesses Don't Work and What To Do About It by Michael E. Gerber 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: "Please and thank you restaurants." In today's episode with Michael Gulotta we will discuss: Respect and disrespect The importance of saying please and thank you even when the situation is stressful Knowing you wanted to be a chef at 8 years old There are too many restaurants Restaurants with awards on the walls and unable to pay the bills People expect high quality for less money - it isn't sustainable for the provider Cooking in Italy and Germany The right way to scale Employees-first culture Investors/partners Getting your staff to take ownership Building a great team - it takes time The unique challenges of NOLA restaurants Crippling stress and learning how to deal with it Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Bull-headedness What is your biggest weakness? Bull-headedness What's one question you ask or thing you look for during an interview? The ability to hold a conversation. "I need to talk to my staff." What's a current challenge? How are you dealing with it? "Figure out what I still have and maintain it moving forward." Share one code of conduct or behavior you teach your team. Please and thank you What is one uncommon standard of service you teach your staff? Always put bullets in our staffs' guns, always have their back, especially if they've been with us for a long time. What's one book we must read to become a better person or restaurant owner? Sapiens: A Brief History of Humankind by Yuval Noah Harari GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Bigger is not better What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? 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? Take the time to stop and look at your business and see how everyone within is operating Make time for yourself Be ok with the fact that to provide fully for your staff you will need to make sacrifices Contact info: Mopho Instagram: @mophonola Personal Instagram: @michaelgulotta Mopho 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 Michael Gulotta 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!

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond. Today we're here to discuss COVID-19 best practices. 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: Providing public health for the community In today's episode with Dr. Kara Farley we will discuss: How to Keep employees and guests safe. What's the Restaurant Owner's Liability? Record-keeping Screening Creating Safe Environment Cleaning Don't need to legally report to the public within 6 feet for 15 minutes Aside from liability, what is the restaurant owners ethical responsibility? What can we do for our employees to make them feel and actually be safer? Whats the process? Screening before the come to work- do you feel sick Temperature check Creating a culture of a common away What's the process look like? Hand washing Why is taking temperature not necessarily the best practice? What if our employees do not want to participate. What happens when one of your employees tests positive. What happens if a guest test positive? What's the latest on what we KNOW about COVID19 What's the best PPE out there, and where can we get it? What's the perfect-case scenario? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Contact info: Email: drfarley@blueoceanhealthservices.com Blue Ocean Health Services 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 Dr. Kara Farley 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!

Dr. Kara Farley is a veteran, wife, mother of two, and physician. The COVID-19 pandemic occurred during Dr. Farley's last tour as a Naval Flight Surgeon. During that time, Dr. Farley was a lead member of the public health emergency services team where she created and implemented protocol aimed at decreasing transmission between sailors and soldiers. During her transition out of the military, she realized that the civilian sector was in need of these same services she created. In June she started Blue Ocean Health Services, which aims to give your business the tools for success during the COVID-19 pandemic and beyond. Today we're here to discuss COVID-19 best practices. 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: Providing public health for the community In today's episode with Dr. Kara Farley we will discuss: How to Keep employees and guests safe. What's the Restaurant Owner's Liability? Record-keeping Screening Creating Safe Environment Cleaning Don't need to legally report to the public within 6 feet for 15 minutes Aside from liability, what is the restaurant owners ethical responsibility? What can we do for our employees to make them feel and actually be safer? Whats the process? Screening before the come to work- do you feel sick Temperature check Creating a culture of a common away What's the process look like? Hand washing Why is taking temperature not necessarily the best practice? What if our employees do not want to participate. What happens when one of your employees tests positive. What happens if a guest test positive? What's the latest on what we KNOW about COVID19 What's the best PPE out there, and where can we get it? What's the perfect-case scenario? Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Contact info: Email: drfarley@blueoceanhealthservices.com Blue Ocean Health Services 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 Dr. Kara Farley 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 2008, Janet Davas founded Liberty's Kitchen. Her vision was to create a place where young adults who had been neglected or criminalized could come for a hot meal, a job opportunity, and a support system. Fast forward 12 years since its inception, we're sitting with Liberty's Kitchen CEO, and longest standing employee, Dennis Bagneris. In that time Liberty's Kitchen has evolved into a workforce development training program, which functions as a social enterprise, dedicated to transforming the lives of the "Opportunity and Vulnerable Youth" population of New Orleans, LA., by providing them with the support to develop self-sustainability, through an intensive 1-year life skills curriculum and employability skills training program, set in a culinary environment. Check out Sapiens: A Brief History of Human Kind by Yuval Noah Harari as mentioned in today's episode! Check out OpenTable 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: "It takes a village." In today's episode with Dennis Bagneris we will discuss: Humans are naturally tribal; we seek the guidance of a group Community The importance of a strong family foundation The banking world/understanding finances Racism and activism Existing to serve the people you employ Applying non-profit operations and culture to a for-profit business You have to know WHAT you're hiring for What can you learn from your employees? Answer: a lot Racism/sexism/ego in our industry Break the mold; if you didn't like how you were trained then don't train your staff that way The realization of how few people of color are CEO's Before you fire someone find out the real reason behind their faults, it may be out of their control and there may be things you can do to help them Advice for creating a non-profit organization Cooking provides and can be a super power Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Self-reflection What is your biggest weakness? Delegation What's one question you ask or thing you look for during an interview? What do they care most about? What's a current challenge? How are you dealing with it? Self-care Share one code of conduct or behavior you teach your team. We want people to leave this place having had a good experience in everything including and beyond the food What is one uncommon standard of service you teach your staff? Interdependence - you can't do it all by yourself What's one thing you feel restaurateurs don't know well enough or do often enough? Investing their time instead of their money What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? SalesForce - CRM on demand 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? Trust your gut - don't ignore it I don't believe anyone is inherently evil - people can be approached correctly and minds can change You have to find something you love in this world to exist in it Contact info: Liberty's Kitchen website Facebook: @LibertysKitchen Instagram: @libertyskitchen 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 Dennis Bagneris 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!

Page Pressley got his start in culinary where he grew up; Santa Fe, New Mexico. He continued on to The Culinary Institute of America in Hyde Park, New York. Upon graduation, Pressley returned to the Southwest to manage kitchens at several highly acclaimed establishments. In 2011, he moved to Austin, Texas to join the Uchi team as sous chef, and later becoming a corporate executive chef for Starr Restaurants. He returned to the line at Pujol in Mexico City until 2015, when he moved back to Austin to head up the opening team at Emmer & Rye as chef de cuisine and partner. Today Pressley serves as Founder & Chef at Foxtail; a seasonally driven experiential at home dining concept. Check out Eat That Frog by Brian Tracy 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: Clear eyes, full hearts, can't lose." In today's episode with Page Pressley we will discuss: Working for free - the benefits Breaking bad habits in the kitchen NOT cooking with recipes If you want something you have to go get it Managing precision and volume Incentive Substance abuse in the industry Emotional intelligence How to teach culture Achieving balance The significance of networking in the industry Opening 5 restaurants in 18 months Opening vs. Operating an existing restaurant Becoming investable Dinner clubs! Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Clarity What is your biggest weakness? Balance What's one question you ask or thing you look for during an interview? What do you do outside work? What's a current challenge? How are you dealing with it? Time management Share one code of conduct or behavior you teach your team. Approach everything with love What is one uncommon standard of service you teach your staff? Approach everything with love 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? Ask what they can do for the people who are serving them Name one service you've hired. Web design - Helms Workshop What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? A general better understanding of how internet connections work 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 show up for the people who show up for you Clear eyes, full hearts, can't lose No amount of work or professional success is worth significant personal sacrifice Contact info: Check out the Fox Tales podcast hosted by Page. Foxtails website info@foxtailsupper.com Social handles: Twitter: @pagepressley Instagram: @pagepressley 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 Page Pressley 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 Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at Popeyes. He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for Chuy's in the mid-2000s. Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 Torchy's was born. 14 years later Mike serves Torchy's as Founder and Chairman and the brand has scaled to 17 locations in the Austin Metroplex area and over 75 locations in all. Check out The 7 Habits of Highly Effective People by Stephen R. Covey 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 Devil is in the details." In today's episode with Mike Rypka we will discuss: The details and why they're important Why you should move on from a restaurant after 2 years Working in different areas of hospitality Letting your team be a part of the creative process Gamifying work Giving your people room to be creative and add value to your organization How much better the culture is when the owners are fewer places removed from the bottom of the heigherarchy Do something unique to stand out Guerilla marketing give lots of food away- get it in their mouth Know your lane and trusting others who are strong where you're weak Ego - get rid of it Catering for Disney and MTV Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you've been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? "If I could drive to El Paso and back with the person and not want to throw them out of the car I think I could work with them on a daily basis." What's a current challenge? How are you dealing with it? Maintaining the integrity of the brand Share one code of conduct or behavior you teach your team. Respect, honor, integrity What is one uncommon standard of service you teach your staff? Treat customers like family What's one book we must read to become a better person or restaurant owner? One Minute Manager by Ken Blanchard and Spencer Johnson 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 focus enough on the food Name one service you've hired. T3 for marketing 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 people with respect Be the best you can be Follow your dreams and your passion Contact info: torchystacos.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 Mike Rypka 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!