Restaurant Unstoppable with Eric Cacciatore

Chronicle #3: Paul Tuennerman- New Orleans, LA Find out more about Paul Tunnerman here. Key takeaways We will get out of this better The Waren act and how it applies Business interruption insurance Survive to serve another day New Orleans has allowed only delivery and curbside pickup Everyone wants you to survive so reach out to banks and landlords to find out how they can help What opportunities exist because of this? Reach out to others in the industry Connect with Paul

Chronicle #2: Kathryn Lott- Southern Smoke Foundation- Houston, TX Find out more about Kathryn Lott here. Key takeaways You have to look to the future But you have to wait before you see the actual damage Fear is the biggest problem here Do not kick anyone out of a building-family or business-while this is happening Resources mentioned in this Chronicle: Find out more about 501(c)(3) foundations here. Learn more about Southern Smoke Foundation here. Learn more about Atlanta's The Giving Kitchen here. Learn more about Portland's Family Meal here.

This is the first of many Coronavirus Chronicles. I've been wanting to dedicate an entire episode to this for a bit now, but everything is moving too fast. It's far better to create and publish content in real-time as everything unfolds. In my research and understanding of this pandemic, the single most important takeaway I've garnered is that we need to get aligned. Not just the industry, but globally. The quicker we can spread good knowledge. The quicker we can come out of this and get back to business as we knew it. Find out more about Jonathan Horowitz here. Key takeaways We got to pull together and be there for our communities- that's what we do in the restaurant industry. Transition to more takeout and delivery. Figure out how to take care of your people the best you can. help them find new employment. Utilize social media to share your story about how you are adapting to the hard times and what your guests can do to help. The measure to which we've adapted already to overcome this challenge being so impressive and promising. Talk to the local representatives and make sure they know how important it is that we lobby for potential aid. Resources mentioned in this Chronicle: Get in touch with your elected official here.

Jae Kim got his start in the food and beverage industry as the owner of a coffee shop -- while in college! Unfortunately, that business failed, but it left him with a burning desire to try again. In 2010 Chi'Lantro was founded. Chi'Lantro started as a food truck serving a fusion of Korean and Mexican cuisine. Today, there are eight restaurants, two food trucks, and two trailers under the Chi'Lantro brand in Austin, Texas. Check out Business Plan Pro 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: "To be dedicated, to be authentic, to be resilient, and be thankful." In today's episode with Jae Kim we will discuss: From a food truck to 8 brick-and-mortar locations EOS - Entrepreneur's Operating Systems Location is key Stay focused Take the leap Take action, stop dreaming Business plans The power of planning and physically writing things down You must reach out to mentors Food truck start-up advice The potential power and impact of social media Loyalty programs - Kim's opinion on the three best: Paytronix Thanx Loyalty3 Realities of food trucks Inventing a food item - Kimchi fries Shark Tank TV show Learning from mistakes Franchising Consulting - should you hire outside? Discipline 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? Grit What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Culture - do they fit your culture What's a current challenge? How are you dealing with it? Growth Share one code of conduct or behavior you teach your team. Dedicated, authentic, resilient, thankful What is one uncommon standard of service you teach your staff? Customer first always What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Shoe Dog: A Memoir by the Creator of NIKE by Phil Knight The Ride of a Lifetime: Lessons Learned From 15 Years as CEO of the Walt Disney Company by Bob Iger Principles: Life & Work by Ray Dalio Name one service you've hired. Interior Designer Kim Lewis - Austin, TX - www.kimlewisdesigns.com What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Restaurant 365 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? Have fun Live in the moment Love Contact info: Chi'lantro BBQ website 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 Jae Kim 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!

Mario Del Pero grew up in his family's meat processing business. He would go on to study International Relations at the University of Southern California and was on the path to becoming a career lawyer. Instead, he took a job at a Mexican grill where he started as a barback's back. Eventually, he became the Director of Operations at that Mexican grill. In 2005, Mario, along with his wife, Ellen Chen, opened Mendocino Farms Sandwich Market in Southern California. 15 years later they've grown their business to 17 locations. This is my second interview with Mario Del Pero. CLICK HERE to get caught up with Episode 414! Check out Episode 613 with Horst Schulze where we discuss his "24 standards of service" as discussed in today's episode! Check out Episode 632 with Nick Marsh as mentioned in today's episode! 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: "If it was easy everyone would be doing it." "Good is the enemy of great." In today's episode with Mario Del Pero we will discuss: Restaurant success is a team sport Many people are good, few people are great Looking back to look forward What we can learn from greatness (even professional athletes) Your competitors are essential to your own success The "unstoppable" mindset Surround yourself with people who compliment you "Evolve of die" You must mingle with you fellow restaurant owners The 3 ways to scale culture Recruiting and assimilating the right team Living the rituals Coaching Mario Del Pero's new book "The Coaching Cure" Retain the magic while scaling Staying IN your business The difference between city and suburban dining when scaling Franchise or no franchise? Reasons against franchising for Mendocino Conscious capitalism 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? Inspiring others What is your biggest weakness? Not paying attention to the downside What's one question you ask or thing you look for during an interview? Asking about their coaching styles What's a current challenge? How are you dealing with it? Not watering down your "whys" Share one code of conduct or behavior you teach your team. Selling happy. Don't do standard food. Living a higher purpose of creating transformative relationships. What is one uncommon standard of service you teach your staff? Can I make some talking room What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Fundamentals: 9 Ways to Be Brilliant at the New Basics Setting the Table: The Transforming Power of Hospitality in Business The Fred Factor: How Passion in Your Work and Life Can Turn the Ordinary into the Extraordinary Conscious Capitalism: Liberating the Heroic Spirit of Business Talent is Overrated: What Really Separates World-Class Performers from Everybody Else What's one thing you feel restaurateurs don't know well enough or do often enough? Stay hungry, don't reinvent themselves, get beyond mediocrity Name one service you've hired. Michael Antochi - third party vendor/purchaser Architects What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Facepay - in the future Virtual Drive-Thru - in the future Flyby 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 a student of life Seek out mentorship Start with you "whys" Contact info: mario_delpero@yahoo.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 Mario Del Pero 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!

As a student at the University of Texas, Kyle Gorden developed a romance... with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant-- not just any restaurant-- a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Today, Dillas has scaled to 4 locations and two additional locations on the horizon. Check out Episode 513 with Paul Tuennerman as mentioned in today's episode! Check out Contagious Culture by Anese Cavanaugh 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: "Leap and the net will appear." In today's episode with Kyle Gordon we will discuss: Fear is the obstacle Making quesadilla's the main course of a restaurant Underserved markets Intentionally seeking out a mentor Everyone has ideas; it's not enough to have an idea; you must be able to execute Interview best practices Tough on standards, easy on people Systems Strong focus with complicated/elaborate menu items Scaling "Flow cooking" Efficiency Listening to customers to form your menu Family investors Opening struggles "Phase training" Fix your current problems before expansion Stay humble 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? Enthusiasm, energy, great listener, genuine heart What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Eye contact, smile What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Professionalism, integrity, language, maturity What is one uncommon standard of service you teach your staff? Attention to details What's one book we must read to become a better person or restaurant owner? The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? One-on-one's and operational audits Name one service you've hired. Nick Ouimet - Bird Dog Supple Chain What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Oracle POS Jolt - Operations Platform 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 unconditionally happy Happy them where they are Invest your time; don't waste it Contact info: kylegordon@dillas.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 Kyle Gordon 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!

Iliana and Ernesto married in Mexico City and shortly after moved to Oaxaca, where Iliana had deep family roots and where she wanted to open a restaurant specializing in Oaxacan cuisine. The restaurant flourished until 2006, when the community experienced a period of political unrest, causing Iliana and Ernesto to sell their restaurant and move to the United States. Not long after their arrival to Austin, Ernesto began planning the El Naranjo trailer as a first step to learn about the Austin market and its culinary scene. In May 2012, El Naranjo Restaurant & Bar finally opened, and they've consistently been recognized as one of the best traditional Mexican Cuisine restaurants in Austin. In 2014, the Mexican Government granted de la Vega with the prestigious Ohtli Award in recognition of her work in furthering Mexican gastronomy. The Ohtli is the greatest award given by the Mexican Government to Mexican citizens living abroad. In the same year, she was named the Hispanic Female Entrepreneur of the Year by the Hispanic Chamber of Commerce. 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: "Hard work. Be true to yourself. Be honest." In today's episode with Iliana de la Vega we will discuss: Growing up cooking in Mexico Importance of partners Business partnership with your spouse Oaxacan cuisine Early mistakes and how to fix them Presence in the kitchen as an owner Turmoil in Mexico in the early 2000's Political upheaval and strikes interrupting business Moving to the USA as a Mexican Testing a market Retaining staff Training staff Patiently educating you customers Rising costs 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? Honesty What is your biggest weakness? Don't get enough sleep What's one question you ask or thing you look for during an interview? Eye-contact and honesty What's a current challenge? How are you dealing with it? Make the restaurant happen for REAL, success Share one code of conduct or behavior you teach your team. The best service is the one you don't notice What is one uncommon standard of service you teach your staff? Know the menu perfectly, must know all terms and meanings What's one thing you feel restaurateurs don't know well enough or do often enough? Be present in the restaurant Name one service you've hired. Tabulate accounting What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Open Table 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? Work hard Study Be open to learn more Contact info: El Naranjo website 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 Iliana de la Vega 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!

Co-owners Roberto Espinosa and Eric Wilkerson both went to the University of Texas and met after Espinosa opened the original Tacodeli location in Austin, TX in 1999. Over the past twenty years, Tacodeli has expanded their menu while still making sure to source ingredients locally whenever possible. Founder Roberto Espinosa was born and raised in Mexico City and the menu shows these roots, from the ingredients, to the cooking techniques they use. They now have 11 locations with 6 in Austin, 4 in DFW and 1 in Houston. Check out "Jolt - The Operations Platform for Any Business" 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: "Don't just be the best at what you do, be the only who does what you do." In today's episode with Eric Wilkerson we will discuss: Important to enjoy what you do It's about relationships and experience; not just food Accountability is key in an owner/operator Spanish/Mexican food restaurants Learning about the industry before diving in Starting small Choosing a location Going from consulting to opening/operating Be close to the work and appreciate it Getting your staff ready for expansion Business models for expansion 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? Give it our all, make people feel we truly care, gratitude What is your biggest weakness? Over-think, over-analyze What's one question you ask or thing you look for during an interview? Personality What's a current challenge? How are you dealing with it? Responsibly growing their business, labor pressures Share one code of conduct or behavior you teach your team. Be yourself What is one uncommon standard of service you teach your staff? Development and cultivation of relationships with guests What's one book we must read to become a better person or restaurant owner? The Richest Man in Babylon by George S. Clason GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? See a macro-level perspective of our industry, be less reactive Name one service you've hired. The Butler Bros. in Austin, TX for help with branding What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Clipboard, physical clipboard with checklists 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? If it was easy, everybody would be doing it (restaurant-specific) If you're feeling stressed, take a step back, it's only a taco (restaurant-specific) Stay humble (restaurant-specific) Slow down and enjoy life (personal-specific) Contact info: eric@tacodeli.com Tacodeli website 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 Wilkerson 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!

Jon Alexis is the owner of TJ's Seafood Market (2 locations) and Malibu Poke (2 Dallas locations and 1 Austin location). TJ's Seafood Market is celebrating 30 years as a family-owned business. Under Alexis's vision, TJ's has expanded from a neighborhood favorite fish market to two award-winning restaurants with fish markets, plus a robust catering company. Malibu Poke is Jon's fast-casual poke concept known for it's uber-fresh ingredients. Malibu Poke also features a unique tech-based self-serving kiosks which allow guests to choose facial recognition features that "remember" their order history. Check out vCFO.com as mentioned in today's episode! Nir Eyal has a whole chapter dedicated to Slack in his book Indistractable: How to Control Your Attention and Choose Your Life 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 longest journey begins with a single step." In this episode with Jon Alexis we will discuss: Just start Lean into an underserved market Changing the perception of seafood Do everything in order to make the experience better for the guest Taking all the risk on yourself Systems Budgeting How to create a "problem solving machine" Automated ordering Trial and error in finding the best way to order seafood Fish-driven over chef-driven seafood experience Utilizing the normally unused parts of fish in creative ways People want options Value of educating your staff on everything you serve Surprising benefits to not being first to market Approaching Poke from new and fresh angles "Fast-fine" dining Using tech to improve the hospitality experience Only make decisions based on "will it make the experience better?" Over-fishing and what we can do about it The truth about "bycatch" Don't take the BS of you industry home with you Aqua-farming; 5 key factors: Are the fish raised in the environment they are meant to live in? Does the aquafarm have clean water circulation? Does the aqua farm produce more protein than it takes out? Is the feed they are using high-quality? The quality of antibiotics 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? Effort What is your biggest weakness? Inability to delegate What's one question you ask or thing you look for during an interview? Tell me about the best boss you've ever had Share one code of conduct or behavior you teach your team. If it would get you fired in a 9-5 you can't do it here What is one uncommon standard of service you teach your staff? Answer every question with another question 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? Why WON'T a guest come to your restaurant (as apposed to why they WOULD) Name one service you've hired. Cintas - The Cleaning Service What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Slack - Where Work Happens BentoBox website design 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? Life is hard, food is good, enjoy your meals We don't have the responsibility to be good to the people around us; we have the opportunity Realize that waking up everyday is a blessing Contact info: TJs Seafood Market website Malibu Poke website 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 Jon Alexis 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!

Megan and Dino Santonicola are owners of Partenope Ristorante located in Dallas, Texas. They are a dynamic duo with Dino, a master of pizza, and Megan, with her 20 years of experience in the Dallas restaurant and hospitality industry. In 2011, Dino became the executive chef and master pizzaiolo of Cane Rosso in Dallas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum to 9 locations from Dallas to Houston to Austin. Megan and Dino met while working at Cane Rosso where Megan developed and guided the growth of operations of Cane Rosso. She has been involved in the Dallas restaurant and hospitality industry since 1999 with concepts such as The Green Room, Dragonfly and Hibiscus. She was also the food and beverage director at the Hotel Palomar and Central 214 for 4 years. 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: "Nothing in the world can replace persistence." In today's episode with Dino and Megan Santonicola we will discuss: Persistence is free; UTILIZE IT! Growing up in Italy Old-school mentorships Too focused on scaling these days; enjoy the work! Knowledge is power in this industry Shortcuts lead to negative consequences Pizza! Restaurant groups Scaling Location scouting Staffing struggles Overstaff when you first open to compensate for dropouts and potential bad hires Business cards for restauranteurs? "Choose your partners very, very well" Empower and recognize your staff 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 Dawn Professional Dawn Professional is the #1 dish detergent found in almost every commercial kitchen in the US. Dawn Professional has long-lasting suds that clean 58% more dishes per sink. Using Dawn Professional reduces sink changeovers by 35%. Using Dawn Professional saves you up to 6,000 gallons of hot water per year vs. private label. Dawn Professional is a mild product with proprietary large molecules break down grease, but don't penetrate the skin. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Control freaks What's one question you ask or thing you look for during an interview? Is this what you really want to do? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Tone: passionate, intentional, welcoming, relaxed What is one uncommon standard of service you teach your staff? We really believe in what we do and stay true to our mission 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? Stick to your brand and thank your staff Name one service you've hired. Accounting What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Tabit POS 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 should work in hospitality for at least 6 months Smiling goes a long way There's one word that's synonymous with pizza and that's a party so everybody relax and have a good time Contact info: Partenope website Instagram: @partenoperistorante Facebook: @partenopedallas 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 Megan and Dino Santonicola 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!