Restaurant Unstoppable with Eric Cacciatore

Kirstina Zhao calls San Antonio, TX home. Prior to taking over the family restaurant, Sichuan House, Kristina was being groomed for the medical field... that didn't happen. Zhao ended up at the University of Texas where she studied Communications and Public Relations. Next, she went into the wireless industry on the B2B side. In 2015, Kristina came back home to San Antonio to help her father with the family restaurant. It didn't take long for her to get her millennial hands knuckle deep into the day-to-day operations. 5 years later she runs the show. Kristina came on my radar by way of Anna Tauzin. Anna is my go-to authority for all things delivery and take-out. So, when she tells me I need to get someone on the show-- I listen. Today we're here to make an example of Zhao's solution for delivery and take out. We share how she came up with her idea and what tools she's using. Show notes… Check out Blinkist: Big Ideas in Small Packages as mentioned in today's episode! Check out Toast POS as mentioned in today's episode! Check out Summer Glen Creative as mentioned in today's episode! Check out Re-turnz app as mentioned in today's episode! 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: "Rule your mind or it will rule you." "Happiness is a state of mind, a way of living; it is not a destination." " Don't take 'no' for an answer." In today's episode with Kristina Zhao we will discuss: Online ordering during COVID-19 The pivot to online ordering - best practices The only person you can control is yourself Proving yourself to your parents/mentors Immigrating to the US (immigrant parents) Communication is key Empathy Food as medicine Mentors The benefit of having a little experience when entering the industry Why Kristina chose Toast POS Using built-in iOS technology to forward your telephone to your cell phone. This allows you to text your guest. How Kristina is using Summer Glen Creative for website hosting and web design. This is just for their landing page. Currently offering complimentary landing pages if you use their hosting*** Using Re-turnz app as their delivery component Social media COVID-19 best practices Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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: The Sichuan House Instagram: @sichuaneats Kristina's Instagram: @xtinazeeeee 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 Kristina Zhao 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!

Mark Estee is an award-winning chef, restaurateur and visionary on a mission to reinvent dining culture as we know it. Today, Estee owns Liberty Food & Wine Exchange in downtown Reno, The Union in downtown Carson City, chez louie inside the Nevada Museum of Art, the historic Overland Restaurant & Pub, and the recently opened Cucina Lupo in Carson City. He's also the managing partner at Campo Mammoth. Estee has been featured on the Food Network and Cooking Channel, is a James Beard Award nominee, was awarded Best New Restaurant by Esquire, and was honored as Entrepreneur of the Year by the Reno Gazette Journal. 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: "Create a culture of learning, caring, and respect." In today's episode with Mark Estee we will discuss: Humility Is culinary school worth it? What makes a great cook BESIDES ability to cook food The business side of cooking What a corporate work experience teaches you Attitude, positive mindset Aim low and adjust and scale based on income Mental toughness is key in this industry Weekly managers meetings Say things in the kitchen with caring a respect and you will get the same treatment COVID-19 Retrain your staff AND YOUR CUSTOMERS when reopening Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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? Leadership What is your biggest weakness? Following the shiny object What's one question you ask or thing you look for during an interview? Can you make marinara sauce? What's a current challenge? How are you dealing with it? Finding balance in my life Share one code of conduct or behavior you teach your team. Respect our products, respect our people What is one uncommon standard of service you teach your staff? Making the customer feel right and heard What's one book we must read to become a better person or restaurant owner? The E-Myth by Michael E. Gerber GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Listen Name one service you've hired. VAST CFO Group - accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Restaurant 365 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? Eat local food Take the job you hate and make it the job you love Strike a balance in life Contact info: Liberyfoodandwine.com Reno Local Food Group All social handles: @markestee 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 Mark Estee 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!

Danielle Rosse was just 22 and recently widowed when she first opened Oceans 234 in 2001. In 2013 She purchased the restaurant to become the sole owner of the establishment and in 2015 she underwent a massive $1.8-million-dollar renovation on the property elevating the guest experience. In addition to Oceans 234 in 2007, Rosse launch The Whale Raw Bar, A neighborhood New England Raw bar in Parkland. After six years of successful business ownership she sold in 2013. Grounds Zero Bootcamp a guided online Bootcamp dedicated to helping restaurants rebuilding their business. Check out episode 437 with David Scott Peters about menu engineering as mentioned in today's episode. Check out Tripleseat Sales and Event Manaent Software as mentioned in today's episode! We interviewed the Founder of Tripleseat. Check out that episode here. Show notes… Calls to ACTION!!! Click Here to save half off on your GroundZero: Virtual Hospitality Bootcamp Enter promotional code "dontstop" for 50% off! 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: "A goal without a plan is just a wish." In today's episode with Danielle Rosse we will discuss: Mentors Budgeting Labor costs Recipe costs Relinquishing control of aspects of your business The 2008 recession Preparing to sell your business Inventory best practices Toast POS and why she uses it Hand-held tablet ordering and how to integrate it into you restaurant COVID-19 reactions and plans; transitioned into a grocery store We must stay relevant, especially during COVID-19 Ground Zero Bootcamp; what is it? Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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? "Sense of responsibility" What is your biggest weakness? "My people skills" What's one question you ask or thing you look for during an interview? "Sense of responsibility" What's a current challenge? How are you dealing with it? "Being open with down revenue" Share one code of conduct or behavior you teach your team. "Everything matters" What is one uncommon standard of service you teach your staff? Empathy What's one book we must read to become a better person or restaurant owner? The Culture Solution by Matthew Kelly Restaurant Prosperity Formula by David Scott Peters GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Budgeting Name one service you've hired. The Largo Group - accounting What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Seven Rooms - Restaurant Reservation Systems Bevinco (now Sculpture Hospitality) 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 time, talent, and resources to give back to your community Care about your team Create the life you want for yourself Contact info: Email: danielle@oceans234.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 Danielle Rosse 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!

A product of Chicago, IL, Joe Fontana gave up his cush office lifestyle to pursue his passion for hospitality and food. At the time, this specific passion was meatballs. So he started where he could, selling meatballs at a farmers market, which lead to a Kickstarter campaign to support his brick and mortar. The meatball thing didn't work out, but it created opportunities, specifically, an opportunity for Fry The Coop. Check out previous episode 425 with Joe Fontana as mentioned in today's episode! Check out It's My Company Too!: How Entangled Companies Move beyond Employee Engagement for Remarkable Results by Kenneth R. Thompson, Ramon L. Benedetto, Thomas J. Walter, and Molly Meyer 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! Check out Clockwork: Design Your Business to Run Itself by Mike Michalowicz as mentioned in today's episode! Check out episode 422 with Juliette Gust about Ethics Suite 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: "Small daily improvements lead to huge advancements." In today's episode with Joe Fontana we will discuss: Maintaining you culture vision Importance of being in the building as the leader to maintain culture Quick slogans and phrases repeated in the kitchen help your staff stay on course Give your staff a solid aiming point When your staff decides to have a fight club in your restaurant The pros and cons of hiring groups of friends Do you need a publicist? Probably The benefits of a soft opening Becoming a neighborhood staple Direct mail marketing Getting your brand on TV, local or national The challenges of scaling from 1 to 2 locations Opening in a food hall Do ONE THING really well Keep your menu small if you can Major benefits of a food hall Marketing Bad experiences are learning experiences Gossip in the restaurant; how do we deal with it? Delivery apps COVID-19 Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Ask about their parents What's a current challenge? How are you dealing with it? Keeping the culture consistent in four different locations Share one code of conduct or behavior you teach your team. If you van't talk while you work, you can't talk What is one uncommon standard of service you teach your staff? Always say 'goodbye' to guests What's one book we must read to become a better person or restaurant owner? Start with Why: How Great Leaders Inspire Everyone to Take Action by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Make things too complicated Name one service you've hired. Carrie Luxum - HR Restaurant Group Bettie Bomb PR What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Jolt - task list for your team 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? God is number one Surround yourself with good people Have goals and dreams and work towards something Contact info: Email: admin@frythecoop.com Social media: @frythecoop Website: Frythecoop.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 Joe Fontana 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!

Eric Bernheim is a partner at Halloran Sage law firm where he skillfully leads his clients through complex real estate transactions. His practice includes transactional work, zoning, land use, and commercial leasing matters focusing on representing restaurant operators interested in expanding throughout the country. With over a decade of experience, Eric's solid understanding of commercial and residential real estate matters provides his clients with peace of mind and confidence. Check out Coronavirus Chronicle #31 with David Denny 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: "Leading our clients to find the best path forward." In today's episode with Eric Bernheim we will discuss: Can you pay rent? If you can, you should. Triple net only Security deposits Abatement Forbearing rent extending terms Condemnation provision Environment provision Landlord defaults Force majeure Leasing Issues How does COVID-19 affect my obligations under my lease? So if my lease doesn't get me out of paying rent, what should I do? What should I do if I have not paid rent and my landlord has sent me a default notice? Can my landlord evict me for nonpayment of rent? Is my landlord in default of its lease obligations? General guidance to help restaurants evaluate their options and work out solutions. With certain important exceptions, leasing parties should exercise patience, restraint, and consider practical short-term workouts only. The most practical approach is for landlords and tenants to focus on addressing key issues over the short-term through a lease amendment or forbearance agreement (Short-Term Workouts), such as: Rent Relief Rent Repayment Tenant Assurances and Reporting and Landlord Forbearance Modification of Operating Clauses, Etc.: . Third Party Consents: Does Force Majeure help? The ability of leasing parties to enter into Short-Term Workouts will depend on their evaluation of a number of critical legal, practical, and financial issues: Tenant's Short-Term Outlook or Business Plan. If occupancy is restricted to 25%, what next? Access to Government Relief Programs. – do they help restaurants? Landlord Ability to Recover Leased Space. Landlord Ability to Prepare and Fit-out Premises for Reletting. Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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: Website: www.halloransage.com LinkedIn: Eric Bernheim 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 Eric Bernheim 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!

Monte Silva has over 40 years of experience in the restaurant industry. He has worked for Wolfgang Puck, Acme Feed & Seed, Fleming's Steakhouse & Wine Bar, Merchants, Bound'ry, Watermark, Piatti Italian Restaurant, and Jeff Ruby Culinary Entertainment. He has 20 years in management as Director of Restaurants, Director of Operations, General Manager, Regional Training Manager, Chef, Wine Director, Service Manager, and Bar Manager. Monte has also worked as a Regional Sales Manager for a Wine Importer in Los Angeles, and consulted at Vine Street Wine & Spirits and Premiere Liquors, as well as for restaurant groups. Check out episode 642 with Johnny Carrabba as mentioned in today's episode. Check out HotSchedules as mentioned in today's episode. Check out OpenTable as mentioned in today's episode. Check out The New One Minute Manager by Ken Blanchard as mentioned in today's episode. Check out It's My Company Too!: How Entangled Companies Move Beyond Employee Engagement for Remarkable Results by Thomas J. Walter, Kenneth R. Thompson, Ramon L. Benedetto and Molly Meyer as mentioned in today's episode. Check out episode 318 with Tom Walter 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: "Attitude determines altitude." In today's episode with Monte Silva we will discuss: Hospitality, gratitude, making people smile Working in restaurants allows you to work literally anywhere in the world Mentors MAJOR ways to cut cost Linen costs Working with Wolfgang Puck How do you make food look sexy? What a manager can do from home to help his/her restaurants Importance of tracking Guest interaction is critical for a manager Hospitality is a team sport How he is dealing with COVID-19 within his restaurants Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Care about people, guests and staff What is your biggest weakness? "Hard for me to watch bad decisions being made that are out of my control." What's one question you ask or thing you look for during an interview? I care more about character than talent What's a current challenge? How are you dealing with it? Raising money during COVID-19 Share one code of conduct or behavior you teach your team. Honesty and owning up to our mistakes What is one uncommon standard of service you teach your staff? Lack of leadership on the floor in most restaurants. Not with us. What's one book we must read to become a better person or restaurant owner? Lessons in Service from Charlie Trotter by Edmund Lawler GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Tell their staff their doing a great job Name one service you've hired. Sculpture Hospitality Inventory Serivices What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? OpenTable Tock 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 Learn empathy Be you Contact info: Email: monteallansilva@gmail.com Instagram: @themontesilva Facebook: @MonteSilva 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 Monte Silva 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!

Jenny Blake (@pivotmomentum) is the founder of Pivot Method, a growth strategy company that helps forward-thinking individuals and organizations map what's next through scalable Pivot programs. She is an international keynote speaker, and the author of Pivot: The Only Move That Matters is Your Next One, Jenny also hosts the popular Pivot Podcast, which CNBC listed among 6 podcasts to make you smarter about your career, and Entrepreneur selected as one of the top 20 female-hosted business podcasts. Check out The Lean Startup by Eric Ries 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: "What you can plan is too small for you to live." In today's episode with Jenny Blake we will discuss: If change is the only constant then we should get used to it To pivot we must drop what is not working and embolden what is working Pivoting is a skill and a mindset; it needs to be continuous The 4 stages of the Pivot are: Plant Determine what are your strengths? What is working? Determiner what is your vision? With COVID-19 you should have two visions: short-term and long-term Scan What strengths can do double-down on? What is your next move? Plan it out Pilot Try something out with little investment to test it out It can help you test the three E's: Do I enjoy this? Can I become an expert? is there room to expand? Launch Actually implementing your new direction Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Contact info: The Pivot Method website The Pivot Method podcast Get The Pivot Method by Jenny Blake here Instagram: @pivotmomentum 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 Jenny Blake 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!

Californian, Denyelle Bruno is a graduate of the University of California, Santa Cruz, and the University of San Francisco where she earned a BA in Psych, and a MA in Organization Development. While in college she climbed the corporate ladder at Macy's, before being recruited by Apple to be a part of their retail team. Other career highlights include 2 years as VP of Retail with PureBeauty, 6 years with Peet's Coffee & Tea as VP of Retail Marketing, and Operation, and 3 years as President for Drybar. Today, and for the past 2.5 years, Denyelle has served Tender Greens as CEO. Check out Punchh 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: "Failure depends on when you end the story" In today's episode with Denyelle Bruno we will discuss: Psychology in hospitality Psychology of retail Living in chaos Bullies Going from slacker to badass boss Realizing that asking for help is better than thinking you know everything Vulnerability and self-awareness Importance of finding a company with a good culture fit for you How to retain customers in an oversaturated market You NEED a loyalty program Incentives COVID-19 best practices/advice - How do we plan for the future? Adaptability is key Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. cteristic you believe most contributes to your success? Confidence What is your biggest weakness? Ice cream What's one question you ask or thing you look for during an interview? What is your go-to karaoke song? What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. To speak up What is one uncommon standard of service you teach your staff? Not speaking from a script 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? Eat at other people's restaurants Name one service you've hired. Cerge IT What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Dispatch by Olo 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? Break the rules Failure is necessary You're gonna die anyway Contact info: Instagram: @denyellebruno 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 Denyelle Bruno 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!

Learn more about Jonathan Plowright here. CLICK THIS FOR FREE ACCESS TO TYPSY STARTING MAY 2020 TO SEPTEMBER 2020 Key Takeaways Typsy is an online training platform for restaurants with videos and courses on training staff Typsy is free right now for COVID-19 training and methods untiL September 30th, 2020, find the service here Typsy has over 700 training videos on their site and always adding more Much emphasis on how to re-open rather than how to adjust to COVID-19 now You can upload your own training videos on Typsy if you have a unique situation to share with the community You can sign up as a business to give access to your team or as an individual Resources mentioned in this Chronicle: Typsy FREE COVID-19 services Submit your own training videos to the Typsy community here

College friends and FreeRange Concepts' founders, Kyle Noonan and Josh Sepkowitz have a combined 22 years of experience in the restaurant and hospitality industry, including hospitality management, operations, acquisitions, divestitures and new store openings for multi-million dollar concepts. It was 2010 when the pair decided to go into business together. After 2 years of planning and with only $50,000 they bootstrapped their first concept, Bowl & Barrel. 7 years later the duo has scaled into 10 total locations consisting of 4 unique concepts with the addition of Mutts Canine Cantina, The Rustic, and The General Public. Kyles first episode was 598. 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: "If you help other people get what they want, you will get what you want." In today's episode with Kyle Noonan we will discuss: Helping others is the heart of hospitality FRC generally opens 2-3 very large restaurants per year, employing hundreds of people Being first to market on a concept Mutts Canine Cantina was a brand new concept taking 5 years to fine-tune and develop it fully Membership models for restaurants FreeRange Concepts is all about "experiences" in their spaces FRC had no take-out model prior to COVID How do you create an experience with take-out The best to-go items are items that are good as leftovers Changing your menu to fit take-out while sticking to your brand The smart and savvy will survive and thrive Today's sponsor: Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. 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? Desire to take care of people What is your biggest weakness? Fearless, a little too fearless What's one question you ask or thing you look for during an interview? A sense of hospitality What's a current challenge? How are you dealing with it? Not knowing what the future holds Share one code of conduct or behavior you teach your team. Take care of the person next to you What is one uncommon standard of service you teach your staff? Create remarkable memories 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? Listen to their consumer Name one service you've hired Champion Management PR Firm What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tablee buzzers for tables connected to servers and managers 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 care of other people Do your absolute best Smile Contact info: FreeRange Concepts website Instagram: @kylenoonan @muttscantina @therusticdallas @thegenpublic @bowlandbarrel Facebook: Kyle Noonan Twitter: @kylenoonan 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 Kyle Noonan 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!