Restaurant Unstoppable with Eric Cacciatore

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 Krimsey's Cajun Kitchen in North Hollywood, CA: The World's First 100% Vegan Cajun Restaurant, was born! Today, they'er about to go into their second location with their mission is to spread "Good Voodoo" for themselves, our Earth, and all our planet's inhabitants. Check out RestaurantOwner.com as mentioned in today's episode. Check out Episode 437 with David Scott Peters about menu engineering as mentioned in today's episode. Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Krimsey's Pop-up Checklist Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "I remind myself everyday that I'm going to die." In today's episode with Krimsey Ramsey we will discuss: Recognize mortality Veganism Activism Be welcoming Lifestyle changes based on morals Women in male-dominated professions Working with family Second-generation spaces Stay small in the beginning so you can pivot Testing the market in festivals and pop-ups, farmer's markets How to break into a festival for a pop-up Testing your market in your back yard Costs and budgets in the early days Burning out in the early months of opening The importance of collaborating with others in your community YOU have to set up you employees to succeed Rating your employee's performance as a specific incentive to make more money Substance abuse as an escape from restaurant industry stress Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. 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? "Being myself and having that translate into the business." What is your biggest weakness? "Telling myself I suck too often." What's one question you ask or thing you look for during an interview? "Find out if they're engaged and connected." What's a current challenge? How are you dealing with it? "Focusing on one thing at a time." Check out Nir Eyal's book "Indistractable" as mentioned here 👆🏽 Share one code of conduct or behavior you teach your team. "Be transparent and connected." What is one uncommon standard of service you teach your staff? "Be playful and connect with guests. Have a good time." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Recovery: Freedom from Our Addictions by Russell Brand What's one thing you feel restaurateurs don't know well enough or do often enough? "Telling your team EXACTLY what you want." Name one service you've hired. David Scott Peters - Food and Labor cost tracking What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Google Docs 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? Everyone go get a therapist Listen to people when they talk, put the phone away and be present Go outside more Contact info: Instagram @krimseys 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 Krimsey Ramsey 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!

Chronicle # 28: Start rebuilding NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com RestaurantOwner.com is giving owners and operators 90 days of FREE membership. Email Jim at Jim@restaurantowner.com Let them know I sent you. Audio here Key Takeaway The resources the RestaurantOwner.com is providing its members. Understanding that we're in this together. Is April 12 a realistic time to get back to business? Plan for longer Hows the landscape going to change? Who will recover quicker? Larger operations or smaller operations? Resources mentioned in this Chronicle: RestaurantOwern.com/covid19 Email Jim or Joe to get 90 days free jim@restaurantowner.com Joe@restaurantowner.com

Key Takeaway During hard times it's always amazing to see the unqique ways come together. Donald sayers created a way to tip bartenders and servers when you have a drink. Its called ServiceIndustry.tips Resources mentioned in this Chronicle: ServiceIndustry.tips

Find out more about Patrick Mulvaney here. Key Takeaways Dealing with mental health during these anxious times. Stepping up and being there for those in your community who need you. Patrick and Mulvaney are preparing 400 meals a day. Don't wait for funding, just take care of people... they'll take care of you. being mindful of social distancing while you serve your community. Holding family meals to maintain business culture. Using your unique skills and network to serve your community and farmers. Use this as a time to love, learn, and build each other up. We'll come out stronger. Resources Mentioned: None

Find out more about Jillian and Suerte here. Key takeaways Maintain culture by staying connected with your team while physically separated Suerte chose WhatsApp because it's less concerned with "work" WhatsApp and communication with your team allows you to get to know each other better and become closer while physically separated WhatsApp has a Coronavirus Information Hub on their website which makes this easier Suerte has a tri-weekly newsletter given to everyone on their team Suerte had to lay-off their staff so they are providing meals to those who got laid-off Suerte has decided to close temporarily in order to take care oft heir people first File a mass-unemployment application for your entire staff Keep up team morale as best you can during this time Resources mentioned in this Chronicle: WhatsApp group chatting Slack for group communication more related to work In the Weeds Facebook group (Austin Service Industry) Seasoned App

Key takeaways How their drive-through burger stand was up 39% Why Erica still decided to make the hard decision to close, despite the willingness of her staff to continue working. We ask, "Is it the socially responsible thing to stay open?" Staying in contact with your people via social media. Working ON the business during this slow time. Resources mentioned in this Chronicle: None

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence. Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management. His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operations for Umami Burger and COO for Tocaya Organica. Today Jason serves as CEO and Founder of ArrowUp Training, a stylized safety, anti-harassment training and supervisory coaching n program for restaurants. Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant Check out Jason's previous episode: #703! 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: "Be nice." In today's episode with Jason Berkowitz we will discuss: The inspiration for writing the book The 15 Tips discussed today are: Be the best "YOU" that you can be Dress everyday like it's your first day of work Work like you own the place but remember that you don't Know the 5 things the owner checks when he walks into his restaurant Vibe Lighting Temperature Cleanliness Gross sales Know the difference between a "Wow" and a "Holy shit" customer Embrace the law of averages Please don't sleep with the host Embrace your staff's ambitions, support them Provide you new hires with proper training and materials Lower the bar Respect your chef and their kitchen Take care of your feet For every problem you kill, another will rise in their place People fire themselves The noose fits just as easily on the hangman's neck Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant's website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. 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. Contact info: www.arrowuptraining.com Email: jason@arrowcertificztion.com Social handle: @jdberko 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 Jason Berkowitz 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!

Find out more about Rudy Miick here. Key takeaways You must confront your fear Hotels kitchens are also moving to pickup only The solution is not black and white Find out what you can do with the cash you have on hand Domino's is hiring 20,000 workers this week Everyone's sense of cleanliness and sanitation will improve The restaurants that give to and help their communities will come out of this better than they entered it Keep healthy while quarantined; eat healthy and stay active Resources mentioned in this Chronicle: Check out Rudy's and Bruce Irving's online Pizza Summit here Chronicle # 22: Have multip

Find out more about Kristen Corral here. Key takeaways Make multiple plans Shuttled down- Just too unsafe for staff. Chatbots have been helpful Work on your recovery strategy now. Keep the conversation online going. You need to stay top of mind. Resources mentioned in this Chronicle: none

Find out more about David Scott Peters here. Key takeaways We're a cashflow business and we don't have the cash flow to survive Establish a 12-week cash flow budget Depending on what your cash flow budget tells you will determine how you handle this situation. Become a grocery store. Our restaurants may be closed, but there is still work to be done. Work ON your business. Continue to nurture relationships. Continue to serve your community Resources mentioned in this Chronicle: David Scott Peters Cashflow tool - Email David for tool RestaurantOwner.com- COVID-19 Resources Page