Restaurant Unstoppable with Eric Cacciatore

After over a decade of practicing law, Michael Peticolas left bailiffs and briefcases behind for barely and brews (at least that's what he thought) when he opened Peticolas Brewing Company in 2010. In the first year, Michael and wife, Melissa, were the sole brewers, sales reps, and distributors and they still managed to win gold at the Great American Beer Festival …and again in their third year. In 2013 Peticolas was elected to the board of directors of the Texas Craft Brewers Guild. Shortly after, the board elected Peticolas as co-chair of the legislative committee, which has been integral to changing Texas laws that have long hindered craft brewerys. Show notes… Favorite success quote or mantra: "We don't want to be big, we want to be great." In today's episode with Michael Peticoles we will discuss: Don't try to be bigger, try to be better Passion for beer Branding When do you know a skill can become a business No hesitation! Learn as much as you can about business before opening one Writing a proper business plan Establish core values BEFORE formulating a business plan Your company should directly reflect your own values Avoiding the corporate structure Have a dialogue with your guests Honest, friendly, down-to-earth Genuine values are key Self-funding a restaurant/brewery opening Creating a market Attention to details Fighting for your industry 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. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Unconventionality What is your biggest weakness? My knees What's one question you ask or thing you look for during an interview? Understanding of who we are, what we want to do, and an internal drive What's a current challenge? How are you dealing with it? Competition Share one code of conduct or behavior you teach your team. Have fun What is one uncommon standard of service you teach your staff? Treat everybody like family What's one thing you feel restaurateurs don't know well enough or do often enough? Take time AWAY from work Name one service you've hired. Method: CRM What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Method: CRM 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? Honest Friendly Down-to-earth Contact info: Website: www.peticolasbrewingcompany.com Instagram: @peticolasbrewing 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 Michael Peticolas 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!

Since 2003, Nir Eyal has founded two tech companies and has taught at the Stanford Graduate School of Business and the Hasso Plattner Institute of Design at Stanford. He is the author of the bestselling book, Hooked: How to Build Habit-Forming Products and Indistractable: How to Control Your Attention and Choose Your Life. In addition to blogging at NirAndFar.com, Nir's writing has been featured in The Harvard Business Review, TechCrunch, and Psychology Today. 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: "Real success is being happy for the success of others." In today's episode with Nir Eyal we will discuss: His newest book titled Indistractable Serve those around you before yourself Forming good habits Using new understandings of psychology to form good habits The problem of "distraction" Defining "distraction" and "traction" Distraction is merely your desire to escape discomfort Myths about will power Reactive work vs. reflective work The importance of reflecting on what you are doing day by day Focus and mental health- the greater your mental health the greater your ability to be indistractable. Email management Today's sponsor: Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Contact info: NirandFar.com to get more from Nir Eyal www.indistractable.com to order the book 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 Nir Eyal 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!

Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC. After a move to Dallas, Andrew spent his time inspiring tomorrow's chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students. Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX 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: "Make new mistakes every day." In this episode with Andrew Savoie, we discuss: Learning from our mistakes. Knowing when it's ok to quit. The role communication plays in creating a culture with high standards. The difference between people showing up to a "job" VS showing up to live out their passion. Do whatever it takes to get on the best restaurant teams. Even if you have to work for free. Surrounding yourself with equally passionate individuals. Investing your time into people who are worth it. Earning respect. Finesse. Mise en place. Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant. Preparedness. Your responsibility to set your coworkers, specifically incoming shifts, up for success. Teaching and treating employees as individuals. They don't all learn the same way. Before opening, do research. What is your market missing? Establishing roots in a community before opening your business in it. Creating space within your restaurant for a line to form. You don't want people waiting outside. Believe in your friends and family. When people want to help out. Use it. Never stop networking. Other episodes mentioned in today's show: 552: Rob Evans on Growing By Taking Chances 569: David Denney on What To Know Before Entering a Partnership 183: David Denney on Protecting Your Restaurant From Food-born Illness 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. CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business. Learn more at trycake.com/unstoppable 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Intensity. What is your biggest weakness? Anxiety. What's one question you ask or thing you look for during an interview? Respect. What's a current challenge? How are you dealing with it? Managing humans. Get to know your people. Share one code of conduct or behavior you teach your team. Teach your people to do the right thing when nobody is looking. That's integrity, baby! What is one uncommon standard of service you teach your staff? Teaching your staff about human behavior. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Read local publications Culinary Artistry The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs. Name one service you've hired David Denney- Denney Law Group What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Revel 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 Learn Choose happiness. Contact info: www.residenttaqueria.com @residenttaqueria 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 Andrew Savoie 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!

Nathan Ares is a native of Boston, MA and was raised in Tucson, AZ where he got an early starting working in some of Tucson's most well-known restaurant establishments. After a stint working at Los Vegas' SushiSamba, Ares made the move back to Tucson to partner with Brian Morris in opening Prep and Pastry. Six years later the single location has scaled into Ares Collective which consists of 3 Prep and Pastry locations, Commoner & Co, and August Rhodes Market. All located in Arizona. Show notes… Favorite success quote or mantra: Hospitality is a big work made up of a bunch of little actions In this episode with Nathan Ares, we discuss: The meaning of hospitality How you can accomplish anything if you don't who gets the credit. How little things compound and make a big difference. Using processes and systems to create consistency. Winning guest's over by "writing the end of the story". Wishing your team members the best when they move on from you. How daily summaries can help you stay in check. Why it's so important to never burn bridges in this industry. How enthusiasm transfers. Being someone exit strategy. Being truthful. Building your email list. How to get press. Grassroots marketing. Pitching investors. Scrappiness. Selecting partners. Privately responding instead of publicly responding when you get a bad review. Working on the business instead of in it. Getting your personal finances as lean as possible before opening your restaurant. Turning around a failing restaurant. Dividing and conquering with partnerships. Today's sponsor: Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hospitality What is your biggest weakness? Organization What's one question you ask or thing you look for during an interview? Ask: What do you want to do outside of here? What to look for: Someone who wants to leave you for a better opportunity. What's a current challenge? How are you dealing with it? Getting everyone to by in. The best way to get your team to buy-in is by leading by example. Share one code of conduct or behavior you teach your team. Always be nice. Leave whatever happened at the door. What is one uncommon standard of service you teach your staff? If you have the slightest feeling your guest didn't love what they got from your. Comp it. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-myth Revisited: Why Most Small Businesses Don't Work and What to Do About It Setting the Table: The Transforming Power of Hospitality in Business. What's one thing you feel restaurateurs don't know well enough or do often enough? Care for who comes through the door Name one service or person you've hired Dala at FJI Design Insta @fji.design What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Compeat 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? Seak to understand. Be nice. You're not owed anything. Contact info: email: Admin@prepandpartry.com Insta @prepandpastey @augustrhodes @commonerandco 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 Nathan Ares 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!

Aaron Chamberlin's family has been working in the restaurant industry since the 1930's, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a very early age, and already had him cooking in the kitchen by the age of nine. A few years later, at the age of 14, he'd hold his first job in the industry. Aaron would go on to work at some of the best restaurants in the country, from New York City, San Francisco, Boston, Los Angeles, and in Phoenix. In the early 2000's Aaron returned to Phoenix where he joined the La Grande Orange Hospitality Group. Aaron has since gone on to open his very own St. Francis and Phoenix Public Market Cafe. Check out Episode 437 with David Scott Peters as mentioned in today's episode! Check out Episode 613 with Horst Schulze as mentioned in today's episode! Show notes… Favorite success quote or mantra: "Win the fucking day." In today's episode with Aaron Chamberlin we will discuss: Food service in the family Winning the day, every day Training and how to do it right Avoiding culinary school Showing you care to attract the mentors you need Working in a 3 million dollar kitchen Persistence Creating your own culinary school Tough start in the industry The importance of learning what NOT to do Violent kitchens Regrets Thriving through chaos Serving 3,000 customers a day Ego Proactive vs. reactive Transitioning from artist to business person Partnerships 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Systems What's one question you ask or thing you look for during an interview? Intellectually curious What's a current challenge? How are you dealing with it? Dealing with a recovering from turmoil Share one code of conduct or behavior you teach your team. "Win the fucking day!" What is one uncommon standard of service you teach your staff? "Every day light someone up." What's one thing you feel restaurateurs don't know well enough or do often enough? Spend time with their teams Name one service you've hired. BrandLoyal What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Social Media - Instagram 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? Dedication Drive Discipline Contact info: Instagram: @aaron_chamberlin www.chefaaronchamberlin.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 Aaron Chamberlin 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!

In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hiro, Waite made the move to San Diego where he weaseled his way into the kitchen of Cafe Japengo where he further refined his skills. Six years later Waite opened his first business, The Fish Joint (which later rebranded as Pickled Ginger Catering & Events) which was followed by Wrench and Rodent Seabasstropub, and The Whet Noodle all located in Oceanside, CA. For his next project, Davin is partnering Jessica Waite and Christopher Logan, a plant-based, zero-waste restaurant named The Plot. Show notes… Favorite success quote or mantra: "The future is unwritten." "Live in a way that the teenage version of myself would be proud of me." In today's episode with Davin Waite we will discuss: Food in the family Zero waste Married to your business partner (literally) Successes and failures The importance of travel Collaboration with restaurants near you Enjoying the rushes in a busy restaurant Learning from many different cultures and cooking Ego in the industry Ask questions and always learn Keeping a notebook and writing in the kitchen The birth of modern sushi Mentors Branding The decision to open your own restaurant Common mistakes in opening a restaurant Costs and bottom lines Gaining focus throughout your career 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Waking up every morning excited about life What is your biggest weakness? Smoking cigarettes What's one question you ask or thing you look for during an interview? "Were you born to do this?" What's a current challenge? How are you dealing with it? Quitting cigarettes Share one code of conduct or behavior you teach your team. If it's not "wow" then don't send it out What is one uncommon standard of service you teach your staff? Tasting menus What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain The Art of War for Managers by Gerald A. Michaelson and Steven W. Michaelson GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Value your own time Name one service you've hired. Solstice Interiors What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Smart phones Instagram Toast 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? Try to make a difference Things don't have to be perfect Be good to each other Contact info: Instagram: @davinwaite Email: davinwaite@gmail.com The Plot website: www.theplotrestaurant.com Wrench and Rodent website: www.seabasstropub.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 Davin Waite 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 descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year run, Stacey decided to rebrand to The Trails Eatery and expanded the restaurant footprint to twice the size, but her success was followed by near-total failure in 2011. On the edge of losing total hope, Stacey reached out to the Food Network and Robert Irvine's Restaurant Impossible for help and the rest is history. Check out Episode 641 with Greg Scheinman as mentioned in today's episode! Show notes… Favorite success quote or mantra: "The magic is in the details." In today's episode with Stacey Poon-Kinney we will discuss: Growing up in kitchens Connection through food The value of money and hard work Valuable lessons learned at big franchises Volume hides everything Mentors When it is and is not appropriate to flip out on your team Structure in the kitchen Being pregnant in a managerial role in the kitchen Taking over an existing restaurant Get tax records if you're taking over restaurants Butts in seats earns money Regulars are key to success Always look for a lesson in bad situations Community is no longer spacial Applying to Restaurant Impossible for help and what that's like The importance of insurance Water damage and how to deal with it Dealing with a break-in Fear is a great motivator POS customer service 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. Foodager and Bevager have reinvented hospitality management. With these tools, you'll lower your food cost by up to 5% on your kitchen inventory and lower your pour cost by up to 10% on your bar purchasing. Don't forget the 30 hours of labor you'll save each month. Additionally, Bevager and Foodager integrate with countless POS and accounting software. To learn more head to bevager.com/unstoppable or foodager.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Communications What is your biggest weakness? Communication What's one question you ask or thing you look for during an interview? Kindness, consideration, a sense of humor What's a current challenge? How are you dealing with it? Time Management Share one code of conduct or behavior you teach your team. Vintage hospitality What is one uncommon standard of service you teach your staff? Challenge staff to remember three new names of customers What's one book we must read to become a better person or restaurant owner? One Minute Manager by Ken Blanchard Book of Awakening by Mark Nepo GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Way Front marketing in San Diego What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? ToDoist list making service Yelp Nowait Toast POS Insight Timer meditation app 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? Live from your heart Ask questions Say thank you Contact info: Website: www.thetrailseatery.com Instagram personal: @spkcooks Instagram business: @thetrailseatery Facebook: @TheTrailsEatery Twitter: @TheTrailsEatery 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 Stacey Poon-Kinney 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!

After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitness enthusiast, Anisha was frustrated that she couldn't scratch her pizza itch without being unhealthy. In 2017 she set out to solve her problem by developing a healthier alternative to the traditional pie. In January of 2019 Power Haus Pizza and Smoothies, located in San Diego, was born. Show notes… Favorite success quote or mantra: "Live intentionally." In today's episode with Anisha Blodgett we will discuss: Opening a restaurant within the last year Most-current challenges Food halls Healthy pizza Free events to find out if there's a demand for your food Taking risks Hiring when you're desperate Don't settle Labor shortages Avoiding stress Work/life balance Hosting events that double as education Recognize what brings people in and going all in on it Catering Branding Design 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. Wisetail's user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? "Teaching myself things." What is your biggest weakness? "Too trusting." What's one question you ask or thing you look for during an interview? "Do I want to work with this person?" What's a current challenge? How are you dealing with it? "Bring in more revenue." Share one code of conduct or behavior you teach your team. "Bring the energy." What is one uncommon standard of service you teach your staff? "Encouraging guests to try different foods." What's one book we must read to become a better person or restaurant owner? Hug Your Customers by Jack Mitchell GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one thing you feel restaurateurs don't know well enough or do often enough? Organization Name one service you've hired. Whiplash for SEO in San Diego What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Trello Toast 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? Live your life the way that makes you the happiest Surround yourself with good people Quality time with yourself Contact info: Instagram: personal @asliceof.life Instagram: business @PowerhausPizza 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 Anisha Blodgett 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!

Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his career at ultra-luxury hotels, including the Dorchester Hotel in London and The Waldorf Astoria in New York City. After consulting with Sysco, and taking a few stabs as an operating partner, Sobek made the move to San Diego in 2015 where he partnered with David Creviston to open The Corner Drafthouse. Show notes… Favorite success quote or mantra: "Always do the right thing because it's always the right thing to do." In today's episode with Dan Sobek we will discuss: Empowering your staff to do the right thing Lead by example Admit your mistakes Culinary schools Mentors Major lessons learned from hotels Knowing expectations and exceeding them Realizing when you need to take a break Consulting Navigating and finding the best vendors Partnerships Best practices for lease negotiations The desire to help others The importance of self-care Other Resources Mentioned Check out episode: 613: Horst Schulze on the 24 Standards of Service Check out episode: 579: Horst Schulze on The 3 Fundamental Gust Expectations 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Too emotionally-involved sometimes What's one question you ask or thing you look for during an interview? Ask up-front personal questions (without getting too personal) What's a current challenge? How are you dealing with it? The labor market in San Diego is incredibly challenging Share one code of conduct or behavior you teach your team. always do the right thing because it's the right thing to do. What is one uncommon standard of service you teach your staff? Emphasize the importance of guest interaction What's one book we must read to become a better person or restaurant owner? The 7 Habits of Highly Effective People by Stephen R. Covey Excellence Wins by Horst Schulze GET THIS BOOK FOR FREE AT AUDIBLE.COM Name one service you've hired. Chemistry PR - social media/marketing PR company Flores Financial - accounting company What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Aloha POS Upserve - credit card 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? Life is incredibly short and very precious - live every day to the fullest and don't take anything for granted Say yes more often Try new things Contact info: Email: dansobek@gmail.com Website: www.thecornerdrafthouse.com Instagram: @sobekdan Facebook: @DanSobek 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 Dan Sobek 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!

The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from hosting cooking competitions, to publishing podcasts, to catering events of all sizes. Yes, you heard me say publishing podcasts. On top of being recognized as one of the best places to get BBQ in Southern California, if not THE BEST place, Walchef is the founder of Digital Hospitality where he guides fellow restaurateurs via video and audio content, through an ever-evolving digital world. Show notes… Favorite success quote or mantra: "If we can't tag you, we can't pimp you." In today's episode with Shawn Walchef we will discuss: Social media Trying to be the best Collaboration Being a parent Branding You have to be willing to live your brand Being at odds with your partners Embrace your community Yelp and how to utilize sites like it Embracing events Finding a crew that can execute better than you The best, most efficient way to show sports events at your restaurant/bar Always learn, always evolve Promoting Instagram-worthy food Best social media practices 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. Wisetail's user-friendly platform focuses on engaging, growing, and empowering your workforce while enabling your culture to thrive in multi-site businesses. It is easily configurable to an organization's brand and technical specifications. In addition, Wisetail provides a social community for their customers to share best practices and continuously improve the learning experience. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity What is your biggest weakness? Financial accountability What's one question you ask or thing you look for during an interview? Heart What's a current challenge? How are you dealing with it? Life is just a series of positive challenges Share one code of conduct or behavior you teach your team. Make memorable moments What is one uncommon standard of service you teach your staff? It's our job to engineer memorable moments, make the story extend beyond our four walls What's one book we must read to become a better person or restaurant owner? Story Brand by Donald Miller The Power of moments by Chip Heath and Dan Heath GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't know well enough or do often enough? Promoting themselves What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Up n' Go mobile payment services 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? Get involved Stay curious Lead with love Contact info: Website: calibbq.media Email: shawn@calicomfortbbq.com Twitter: @CaliBBQMedia Instagram: @calibbq Facebook: @CaliComfortBBQ Check out Shawn's podcast here: Digital Hospitality: a Cali BBQ Media Podcast 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 Shawn Walchef 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!