Restaurant Unstoppable with Eric Cacciatore

Learn more about Aaron Colby here. Key Takeaways what complying with"The new normal" looks like. Adjusting to minimal staff and working from home. Being mindful of the shift within your business and making sure you're documenting these changes appropriate to remain compliant. If your employees are making 1 dollar less an hour making sure they apply for unemployment insurance. Are your people eligible for unemployment if they're fearful of working What the future may look like- from a lawyers perspective. Resources mentioned in this Chronicle: Davis Wright and Tremaine

Learn more about Dean Small here. Key Takeaways You must be positive and, dare we say, excited about the future You must have three strategies: short-, mid-, and long-term Short-term: convenience, restaurant-quality food via pickup, easy and safe as possible for the consumer, delivery plays a big role as well, keep your website up-to-date, Mid-term: reduce your menu, provide what people need, go towards groceries if you can Long-term: Q1 of 2021 is the light at the end of the tunnel; plan for that Resources mentioned in this Chronicle: None

Learn more about Peter Austen here. Key Takeaways People are cute g out what they don't need to do; that includes bars/pubs You have to adapt to lean operations Sell everything you have to your community What you do for your community will come back ten fold Do not forget those who do favors for you now (banks, landlords, etc.) Whether you stay in business is UP TO YOU

Learn more about Elizabeth Blau here. Key Takeaways Family meal best practices Employ waitstaff for deliveries Family style meals are economical Focus on what makes people comfortable Positive outlook is key Resources mentioned in this Chronicle: Postmates Grubhub James Beard Foundation- four resources and update

Chef Kelly Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as co-founder and chef of Bruxie. Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly. Today, there are seven Bruxie locations in California and Nevada, and 18 U.S. locations and 24 international locations in development. 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 mind is like an umbrella; it works best when it's open." In today's episode with Kelly Mullarney we will discuss: Open-mindedness Kelly got his start working for free in order to learn as much as he could Kelly recommends getting kitchen experience before entering culinary school Any experience, good or bad, is a valuable experience The importance of traveling and broadening your horizons Growth happens when you are out of your comfort zone Adaptability and evolution Bring solutions and not problems Take the stress for your team It's better to light a fire within your staff instead of under their ass Working with recruiters Franchising Creation of the Fried Chicken and Waffle Sandwich The pressure of fine dining Creativity can be taxing Branding The future of Bruxie 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? Work ethic What is your biggest weakness? Overthinking What's one question you ask or thing you look for during an interview? It's about personality What's a current challenge? How are you dealing with it? Finding the right people Share one code of conduct or behavior you teach your team. Lead by example What is one uncommon standard of service you teach your staff? Exceed the guest's expectations What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM 7 Habits of Highly Effective People by Stephen R. Covey What's one thing you feel restaurateurs don't know well enough or do often enough? Listen 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 open-minded Don't be afraid to fail but learn from the failures and learn to adapt (Bonus!) Find what makes you happy and be passionate about it Contact info: Bruxie website Franchising with Bruxie Email: info@bruxie.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 Kelly Mullarney 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!

[Audio coming soon] Learn more about Katie Frank here. Key Takeaways Why hope is so important Be of service to your community Someone depends on you so be positive for yourself and everyone who you impact Hope for a more desirable future; it's UP TO YOU Have a vision for your future We need to rally, we can't do it alone Make a list of the negatives first and avoid them Figure out what success looks like in this situation A vision for you and your staff How to take phone orders quickly and efficiently Read back the order Pre-check and re-check and confirm upon delivery Accuracy, politeness, enthusiasm, go the extra mile Resources mentioned in this Chronicle: Zing Train to make your business better. Why Having Hope Matters The Power of Visioning During Transitions How to Give Great Customer Service Over The Phone

Learn more about David Denny here. Key Takeaways Most landlords are being helpful--talk to yours NOW For the relief bill states, you hire the same number of employees, not necessarily the SAME employees The reasons why insurance doesn't cover COVID-19 Some restaurants have created non-profits to feed first-responders Feeding those in need gives you goodwill which will last and keep you alive when this is over This is your chance to plan for the future now that CARES has passed Resources mentioned in this Chronicle: Denney Law Group Texas Restaurant Association Resource Page Davis Wright Tremaine LLP COVID19 Resource page

Dean Small, founder of Synergy Restaurant Consultants, discusses productivity, motivation, and high-volume kitchen work. He shares insights on enhancing restaurant profitability, emotional connections with guests, menu innovation, off-premise catering challenges, and optimizing operations for efficiency and profitability.

Learn more about Bruce Irving here. Key Takeaways Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful Use social media to demonstrate that you are being safe with handling food to reassure them if you close you MUST stay relevant on social media If you are closed create a consistent online presence and talk to your customer base Go live and teach your customers how to cook Engage with your community online Plan your reopen now Resources mentioned in this Chronicle: Check out Bruce's online Pizza Summit here Email Bruce: bruce@pizzamarketing.com

Learn more about Matt Louis here. Key Takeaways If it's impossible for your restaurant to safely and efficiently turn to take and delivery, don't do it; close. Don't play games with public health; take this seriously If you feel uncomfortable operating amid COVID-19 concerns then don't do it Don't go forward with takeout/delivery unless you have solid plan; don't wing it Your staff could be in the most-at-risk demographic Matt is running a marathon on his treadmill as a fundraiser for his staff so…GET CREATIVE! Once again: Plan for WORST-CASE scenario Resources mentioned in this Chronicle: None