Restaurant Unstoppable with Eric Cacciatore

Find out more about Patricio Wise here. Key takeaways Farmers and grocery stores need help right now Don't just default to unemployment Closing your doors and leaving your employees on their own is irresponsible Surviving is enough right now Reinvent yourself based on the circumstances Don't cut corners Don't do delivery unless you already have insurance; if you don't have it GET IT! Offer things like toilet paper and essentials to your customers and employees Resources mentioned in this Chronicle: Toast POS for delivery/pickup This session brought to you by Seasoned.co/unstoppable – You don't always need an employee- You don't always need a job- You always need community. Seasoned has got it all.

Find out more about Carrie Luxem here. Key takeaways Furlough or lay off? Do what you can to keep your employees with you Treat employees like family Make sure to check in with your team Even if you don't know what to do, you must communicate that to them There is no such thing as a small concern, every concern matters to the person asking the question Get away from the chaos if you can Metal health is key Designate one person as a point of contact for your team Resources mentioned in this Chronicle: Carrie's Website RestaurantHRGroup.com Families First Coronavirus Response Act https://docs.google.com/document/d/1LmnNaqAUTLBfhJRvfHQ3S1vvPwuUSbGBYZNbJhwpASk/edit?usp=sharing Tell Congress to Support Restaurants https://actnow.io/33vA1gB?fbclid=IwAR0CnjULAWQPiUgr-o8tBEX2iamyl-490xm7Kvc8m2g7CjGPRxkGcMf2FjU Danny Meyers Interview with CNBC's Squawk on the Street https://www.cnbc.com/video/2020/03/20/shake-shack-founder-danny-meyer-on-how-coronavirus-pandemic-is-decimating-restaurant-industry.html This session brought to you by Seasoned.co/unstoppable - You don't always need an employee- You don't always need a job- You always need community. Seasond got it all

Find out more about William Lo here. Key takeaways The purpose of the curbside challenge is to encourage people to follow the COVID-19 guidlines Lo's restaurant has decided to close to flatten the curb Pay the staff early if you can Before closing, give all your food to you employees COVID-19 is growing by over 100,000 weekly worldwide The struggle some of us are going through: stay open and make money or do the right thing and shutdown? Reach out to your city/town and ask about reducing your taxes to pay your staff Still need to plan for worst-case scenario You MUST be creative in these times Resources mentioned in this Chronicle: #curbsidechallenge on Facebook This session brought to you by Seasoned.co/unstoppable - You don't always need an employee- You don't always need a job- You always need community. Season got it all.

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. Check out Harri - Talent Technology Software for the Needs of Hospitality - as mentioned in today's episode! Catch Jason's book Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant 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: "Show up. For your team. For yourself. The hustle is real." In today's episode with Jason Berkowitz we will discuss: Emphasis on community Taking responsibility The psychology of managing others Going deep with training The importance of empathy Impose your values on those around you to be consistent in operations Be humble Keep kitchen work in perspective; you're not saving lives on the operating table Give your team the tools and attitude to thrive and then get out of their way Attention to detail in all aspects of the restaurant experience Lean in and listen Be yourself when dealing with guest, don't be fake Take a step back and coordinate Efficiency in the dining room The restaurant is an art installation Importance of confidence when leading Quarterly reviews vs quarterly reviews HR Positives of online scheduling Accountability Being sustainable 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? "My energy" "use it like a tool, not a weapon." What is your biggest weakness? "Get lost in the office. Need to be in the weeds more." What's one question you ask or thing you look for during an interview? "Passion" Question about something they love What's a current challenge? How are you dealing with it? California laws changing unexpectedly Share one code of conduct or behavior you teach your team. Understanding What is one uncommon standard of service you teach your staff? Be authentic, don't say things you don't mean What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Traction: Get a Grip on Your business by Gino Wickman Please Don't Sleep With The Host: And 49 Other Tips For Managing A Functional And Profitable Restaurant What's one thing you feel restaurateurs don't know well enough or do often enough? Side work sheets, addressing when things aren't being done properly Name one service you've hired. Aaron Colby at Davis Wright Tremaine LLC Also, check out Episode 702 with Aaron Colby ArrowUp Training What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Harri - Talent Technology Software for the Needs of Hospitality Plate IQ - Automate Your Restaurant's Invoice Processing 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? Laugh first, laugh at yourself Hold the door open for people more often, literally and figuratively Say thank you more often 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!

Key takeaways Join the Facebook group Industry United We need to think of the restaurant industry as an aligned industry going in the same direction Mental health is key to this situation It's important to realize for your mental health that you are not alone in this We need to start spreading GOOD information Reach out to insurance brokers and landlords Stay liquid as long as possible Apply for an SBA loan Resources mentioned in this Chronicle: Industry United Facebook group Greg Hill Foundation SBA website www.pickupfixe.com Mental health hotlines

Find out more about Chris Dimmick here. Key takeaways Opened first concept on Thursday and Dayton shut down restaurants on Sunday Support your Government leaders to shut down - it's the right thing now Make your team the priority Offered employees $10 per hour to volunteer at Dayton Food Bank Turn on all revenue opportunities Get loud on social media Take gift card purchases and give it to your team Help your team with unemployment How to delivery alcoholic drink - Ohio allows this Embrace social media advertising Only focus on what you can control Resources mentioned in this Chronicle: Toast POS - online ordering Slack - team communication

Find out more about Brad Cecchi here. Key takeaways How to adapt How to optimize curbside pickup Developing a website for pickup - pickupfixe.com Fine-dining world is the worst-case scenario for pickup/curbside-only Add to your menu for pickup and curbside, get creative Shelter-in-place in Sacramento-what is it like? Try to get rent relief in any form from your landlord Look into getting catering contracts with hospitals - people on the front lines need to eat well Can community support and goodwill dry up? Farms and vendors are affected just as much as restaurants - try to make mutually beneficial deals with them Resources mentioned in this Chronicle: Stripe - Online Payment Processing for Internet Business www.pickupfixe.com

Find out more about Akash Kapoor here. Key takeaways A city in full lock-down: San Fransisco The biggest Corona Chronicle operation yet: 46 locations in development/4 opened in the last few weeks Franchised locations and how they are affected Best practices for gift card purchases at this time Loyalty, gift cards, POS right now and always Trimming the fat, making sure the people who can't work now have a job to come back to when it's over Serving free, hot meals for staff who aren't working currently Who will be affected more? Big or small operations? Plan for the worst and hope for the best

Key takeaways 45-day survival mindset. Straight to the "save money" mindset. "Cut the fat." Keep who needs you the most. Speak with the people you owe the most money to, first, for a deferment; you want to stay as liquid as possible. Talk to the bank about a loan deferment. Negotiate terms with the landlord. Adopt delivery (the ordering app). Meal deal. Don't discount. Take care of your restaurant brothers and sisters. It's time to come together. Resources mentioned in this Chronicle: TheOrdering.app

Find out more about Brooks Tanner here. Key takeaways Create fresh canned products to sell. The point is not to profit, but to slow the bleeding and get cash flow to your team. Let your employees know grocery stores are hiring. Got extra toilet paper and other dry goods in storage? Supply and demand, baby- Sell it. Get on regular conference calls with other operators in your community. Sell gift cards and forward the cash to your staff. Think out of the box. Ask, "what other services can I offer?" Keep your mind wide open. Resources mentioned in this Chronicle: Coronavirus COVID19 Global Cases by Th Center for Systems Science and Engineering.