Restaurant Unstoppable with Eric Cacciatore

Learn more about Kristen Carrol here. Learn more about Pam Curry here. Key Takeaways You have the ability to sell your product on Facebook via Messenger Getting people up and running in less than 24 hours for under $200 This is your chance to communicate to your customers to NOT use 3rd party apps for delivery and only use your own New technology being developed within the industry on how to market to and communicate with your customers Resources mentioned in this Chronicle: Try the demo here. (contactlesspickup.net/demo)

Field Failing is a graduate of Cornell University where he earned both his B.A. and his MBA. After working in finance and failing to become a professional cyclist it was time to return to his passion for cooking. He filled the fridge in his New York apartment with brines and marinades and set out to make the perfect chicken. By 2012 he was confident enough in what he had to open Fields Good Chicken. 8 years later Fields Good Chicken has scaled to 6 locations through New York, NY. 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: "Talent without grit is just potential. Talent with grit is unstoppable." In today's episode with Field Failing we will discuss: What is grit? How can we benefit from it when facing adversity We can let COVID control us or see the silver linings and make the best of it The importance of running a small company as if it is a large corporate structure Where following your heart early in your career gets you An excitement for ingredients Sustainable packaging for to-go orders "Giving a fuck" in a kitchen starts with the leader Actions speak louder than words in the kitchen Field worked in finance so we discuss it for a solid chunk of the episode Food cost What influences the numbers in a restaurant on the daily? Constantly push your brand and rebrand if necessary; don't wait! The importance of talking through your problems out loud even to someone who doesn't have the answers The need to scale healthy food Field is trying to make grilled and roasted chicken healthy and delicious Joining a restaurant group to get the funds to open Joining Aurify Brands Food quality is number one according to Field Don't say that you care; SHOW that you care You should always be working on your brand, don't settle, things change Motivated and happy people are just as important as food quality How is Fields Good Chicken adapting to COVID-19 Fields Good Chicken was one of the first NYC restaurants to start feeding healthcare workers for free 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? Attention to detail. Being mission-driven and putting people first What is your biggest weakness? "Obsessing over details to the point where I latch onto the negative before seeing the positive." What's one question you ask or thing you look for during an interview? I look for ambition and drive. Ask where they see themselves in 5 years What's a current challenge? How are you dealing with it? Operational execution being perfect every time Share one code of conduct or behavior you teach your team. Be kind What is one uncommon standard of service you teach your staff? Friendly greeting, make the guest feel comfortable, friendly farewell What's one book we must read to become a better person or restaurant owner? The Good Job Strategy: How the Smartest Companies Invest in Employees to Lower Costs and Boost Profits by Zeynep Ton Chasing Excellence: A Story About Building the World's Finest Athletes by Ben Bengeron GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Use technology Name one service you've hired Hungry Studio for branding, design, and creative direction What's one piece of technology you've adopted within your restaurant walls and how has it influence 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? Family is most important Treat each other with kindness and put people first Take risks Contact info: Instagram: personal: @fieldfailing the restaurant: @fieldsgoodchicken Website: FieldsGoodChicken.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 Field Failing 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 Rory Balkin and Donut Digest here. Follow Rory Here: @donutdig Key Takeaways Rory and Donut Digest have created the Coronavirus Restaurant Response Plan We have pivoted and survived in our own scrappy ways and now it's time to take it to the next level Even though your food (donuts, eat.) may not be essential, you can still be of value to your customers and community Diminish your menu for higher margin We need to get creative in what we sell at this time Some pizza shops have created a "pizza subscription service" You cannot over-communicate your efforts to keep customers safe Websites, online ordering, gift cards, virtual products, online workshops, social media The response is no longer short-term, we can start planning our response long-term because this is undoubtedly going to last Resources mentioned in this Chronicle: Find the Donut Digest "Coronavirus Restaurant Response Plan" here. Toast NOW was discussed; find it here. Ordering.app is a new, easy way to order online BentoBox was also discussed; find them here. It'sOnMe App can be found here. Find Rory on almost all social media channels @donutdigest

Learn more about Sam Oches here. Key Takeaways Who will suffer more, small businesses or big chains? Big chains are down an average of 20% while small business crew at 70%-90% Small business have a closer-knit community to keep them afloat – utilize it Smaller operations have support and space to pivot We have bottomed-out, most-likely it gets better from here Dining rooms will not be full again until treatments or vaccines are available The labor pool and real estate will be much better after Resources mentioned in this Chronicle: Be a part of the conversation at QSR Magazine at qsrmagazine.com/tellus QSR Magazine's Fast Forward Podcast Email: sam@qsrmagazine.com

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu's Bakery and Café for 15 years. In January of 2006, they sold Lulu's allowing them to begin construction on Green, San Antonio's first vegetarian restaurant. Four years later they opened the first Earth Burger Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy. 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 fishing is best where others won't go." In today's episode with Chef mike Behrend we will discuss: Focus on being good and different rather than the best at something everyone else does Operating a 24-hour diner Owning a restaurant with family (mother in this case) Keep track of numbers to track your business The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team Do you want a line out the door or empty seats? Rebranding your restaurant. Should you do this? Why would you? Build your business as something you would sell later on. Keep the value high Becoming a vegetarian Creating a vegetarian restaurant in Texas in 2006 Garner gains on social media before you even open Surviving a recession How to thrive within a college town Sustainability Adapting to 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. 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? Be present, look people in the eye What is your biggest weakness? Too optimistic or too trusting What's one question you ask or thing you look for during an interview? Tell me about the last place you worked. If you let people talk they will tell you everything. What's a current challenge? How are you dealing with it? Keep a personal touch in an impersonal situation Share one code of conduct or behavior you teach your team. Slow down and really be present with the guest What is one uncommon standard of service you teach your staff? They have to be experts in what we do and sell What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM How To Win Friends and Influence People by Dale Carnegie Dave's Way by Dave Thomas The Fog of War: Lessons from the Life of Robert S. McNamara by James Blight and Janet Lang What's one thing you feel restaurateurs don't know well enough or do often enough? The more successful we see, the more distance between you and your crew. Your team has the answers. Name one service you've hired. TheCFOToGo for CPA - Brian Potts in San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Bentobox POS Homebase by US Foods - Labor management 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 Be generous Give God the glory Contact info: DM Mike on Instagram: @thevegking Website: eatatgreen.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 Chef Mike Behrend 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!

Key Takeaways Focus today is mainly on the Thomas Keller lawsuit against his insurance company Fine dining is being hit hardest in our industry; it's a business model that doesn't translate AT ALL to pickup only US insurance companies have approx. 800 billion put away for claims; that is nowhere near enough to fund the US restaurant industry during COVID-19 If you have "business interruption" insurance you should probably file a claim Most insurance policies have a window of time after the even before you can no longer file a claim; act quickly Many policies have a "virus exclusion" so be aware of that before you file a claim Use social media to gather public support Resources mentioned in this Chronicle: Email: ben@axslawgroup.com Here is a link to the AXS Law Group YouTube channel And more specifically a playlist related entirely to COVID-19 and the law

Learn more about Christi Christian here. Key Takeaways Things are moving so fast that ideas you had a week ago could be moot now More and more we are encouraged to eat takeout The 9 ways to market your restaurant Take your menu and scale it down to what people want the most and what can travel well Up your sanitation and show your customers that you are actually doing it. Hospitality first – it starts with the leader Day-specific promotion Create "boxes" for whole meals – valued price Alcohol promotions – package wine with other items – discount it – check state regulations Prepare for upcoming holiday events – promote them! Community – help each other out – we are all in this together Don't be afraid to seek out help Resources mentioned in this Chronicle: Check out www.contactlesspickup.net here An article about UV light use in commercial kitchens here and here

Interested in Toast as your POS? Contact me for an introduction! Eric at restaurantunstoppable dot com Learn more about Toast POS here. Learn more about Kevin Hamilton and the Toast POS leadership team here. Learn more about Chris Dimmick here. Key Takeaways Toast POS is free for the next 3 months Toast launched Rally for Restaurants with four main pillars: How to rally companies and individuals to help reduce restaurants' operating costs How do we motivate consumers to help support their local restaurants? Get the government's attention for help support small- to medium-sized businesses To recruit other tech partners to achieve these goals Rally for Restaurants aims at helping all restaurants; not just Toast customers Chris Dimmick is a Toast POS user who used the new services for online ordering/pickup for his bar Toast NOW is free and helps users transfer to online ordering, etc. Be aggressive about managing online presence with Toast Encourage your guests to use YOUR online ordering app and not other, more expensive third-party services Resources mentioned in this Chronicle: Toast POS website Toast NOW is free RallyForRestaurants.com

Learn more about Dr. Emily Williams Knight here. Key Takeaways CARES Act and how it works The purpose of hope and setting dates The restaurant industry is a 3-5% profit margin industry, we cannot survive on savings The June 1st deadline is unrealistic The industry needs a government plan to carry them through December AT LEAST Workers are incentivized to stay home for health, safety, and more money from unemployment (because of tips) but the CARES Act encourages employers to rehire staff by a certain date; these two mechanics conflict; it doesn't work. Many small businesses cannot access PPP loans With a PPP loan there is: no personal guarantee, no collateral, no test elsewhere which speeds up the process but limits options Before making decisions, talk to your accountant EIDL (Economic Injury Disaster Loan) loans are available as well Every state has a Restaurant Association that can help you specifically CARES Act is federal, it applies to all states If you opened your business after February 1st you are not eligible for PPP loans but you are eligible for a small business loan Your fear of changing your business model should be gone now, take this opportunity to improve your business Resources mentioned in this Chronicle: Texas Restaurant Association website breaks all this down for specifically hospitality industries Email Dr. Knight: eknight@txrestaurant.org Chamber of Commerce website (specific to your area) SBA website Lobby for more money and more relief and extended deadlines here TX Restaurant Relief Fund Contact Information at Texas Workforce Commission Unemployment insurance support department staff: (512) 463-2236, (512) 475-0435, or (800) 628-5115; ui.ombudsmen@twc.state.tx.us and ombudsman@twc.state.tx.us Office of the Commissioner representing Labor: (512) 463-2829 or (800) 832-2829;laborinfo@twc.state.tx.us

Learn more about Jennifer Desrosiers here. Key Takeaways Go cashless if you can Whatever you do during the crisis should still align with your mission statement Let your mission statement guide you through tough decisions during the pandemic Feed healthcare workers if you can Pop Ups—are they safe? How do we carry them out? Resources mentioned in this Chronicle