Restaurant Unstoppable with Eric Cacciatore

Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine his skills. Yu's first restaurant, Oxheart, opened in 2012 and was named one of America's Top 10 Best New Restaurants by Bon Appetit. It was his work at Oxheart that earned him the 2016 James Beard Award for Best Chef, Southwest. In 2016 Oxheart closed to make way for Theodore Rex, which achieved similar acclaim. Today Justin Yu is the Chef/Owner/Partner Theodore Rex Restaurant, Better Luck Tomorrow, Public Services Wine and Whisky, and Squable. Show notes… Favorite success quote or mantra: "Head down, eyes up, always be humble." In this episode with Justin Yu, we discuss: Being humble during the come up. How if you show people how bad you want it, you'll get it. Having a vision, and existing intentionally to achieve it. Start acting like an owner and learning what an owner needs to know. How to get the most out of your culinary degree. What it takes to cook at a high-level restaurant. Creating a culture of accountability to achieve excellence. When you catch a team member doing something wrong, giving them the opportunity to self-correct by asking, "Where do you think you are?" How to make someone feel like they're a part of the team. The reality of chasing Michelin Stars. Using pop-ups to get your start. Not working for money early in your career, but working for other assets like knowledge, experience, and relationships. Think of your personal brand and the story you're writing when you're making life decisions. The meaning of humility. Staying lean and scrappy during the early days. Starting small and scaling into your ultimate vision. The impact of partnering with other small business in your community. Being mindful not to work your staff to death. leaning to delegate the small details so you can focus on the big details. The importance of sharing the stories behind your restaurant. How to share the story behind a dish. Why Yu chose to close his restaurant a year after winning the James Beard Award for Best Chef Southwest. Surrounding yourself with great people then getting out of the way for them to do their job. Finding partners with the same values and goals who don't directly compete with your personal strengths. How to healthily disagree with your partners. Making sure you take care of yourself and create a culture of taking care of yourself. Today's sponsor: 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. 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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Sense of calm. What is your biggest weakness? Sense of calm. What's one question you ask or thing you look for during an interview? "What food do you love?" What's a current challenge? How are you dealing with it? Staffing. Share one code of conduct or behavior you teach your team. "Don't trust anybody. Especially, the Chef" What is one uncommon standard of service you teach your staff? Take ownership of everything. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Setting the Table: The Transforming Power of Hospitality in Business What's the one thing you feel restaurateurs don't know well enough or do often enough? Offer Healthcare What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack 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? always have a sense of human Treat your employees like your family. Don't treat your employees EXACTLY like your treat your family Contact info: trexhouston.com @tetsujustin @trexhouston 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 Justin Yu 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 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn Gin was born. Since then, the company they have built around this guiding principle remains proudly independent and purposely small. Show Notes Success Quote Mantra Emil: "Don't be afraid to fail." Joe: "I will greet this day with love in my heart." In this episode with Emil Jättne and Joe Santos we will discuss: What we can learn from our parents Realizing you are on the wrong path and course-correction Learning your industry by starting out in a massive company Intentional plans Branding Brand management Create what you love then sell it Staying authentic Licensing issues Launching a new brand The importance of being proud of your product You need more than just a good product, you need a plan and a brand Brand first/product second Learning how to execute Knowing when to ask for help from professionals who know more than you do Roadblocks - they're inevitable Don't give up hope Live your story Actions speak louder than a story Relationships and so important in the industry Today's sponsor: 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. 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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emil: "Calmly pushing the ball forward." Joe: "Staying even-keeled." What is your biggest weakness? Emil: "Perfectionist." Joe: "Not taking enough time for myself." What's one question you ask or thing you look for during an interview? Emil: "Kindness, working well with others, energy for the brand." Joe: "What do you do on your own time? What is your passion?" What's a current challenge? How are you dealing with it? Emil: "Building a distillery in NYC." Joe: "Navigating bureaucracy." Share one code of conduct or behavior you teach your team. Emil: "Collaborative. Don't think you know everything." Joe: What is one uncommon standard of service you teach your staff? Emil: "Emphasis on the long-run." Joe: "Don't sell; educate." What's one book we must read to become a better person or restaurant owner? Emil: Different: Escaping the Competitive Herd by Youngme Moon Joe: The Alchemist: A Fable About Following Your Dream by Paulo Coelho 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? Emil & Joe: Slack What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? 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? Emil: 1) you can do anything you want but not everything you want 2) don't be afraid to fail or to be different 3) the power of collaboration Joe: 1) focus on what you love 2) swim in your lane 3) have fun Contact info: Brooklyn Gin website Instagram: @brooklyngin Facebook: @BrooklynGin 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 Emil Jättne and Joe Santos 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!

Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco. [Click here for FREE registration to the TRAmarketplace. Enter promotional code "unstoppable19" at checkout] Show Notes Success Quote or Mantra "if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going. In this episode with Nick Marsh we will discuss: Applying ancient history to current problems Consulting Creativity Communication Global inspiration Making mistakes Owners being present every day Partnerships The IMMENSE importance of partnerships There is no ONE right answer Clear-cut branding Building restaurants too fast The importance of making decisions that reflect your vision The history of Chopt prior to Nick's involvement Why Chopt attracted Nick to the brand How to and when to know to scale The positives of waiting 20 years before you scale Creativity is key Smooth and swift execution Lose the ego and listen Today's sponsor: 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. 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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tell the truth What is your biggest weakness? "Slow no" What's one question you ask or thing you look for during an interview? Tell me specifically your organization strategy What's a current challenge? How are you dealing with it? Restaurant over-saturation is urban and coastal regions Share one code of conduct or behavior you teach your team. Assume positive intent What is one uncommon standard of service you teach your staff? Customization What's one book we must read to become a better person or restaurant owner? East of Eden by John Steinbeck 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? Think about real estate strategy What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Custom BOH systems currently in development 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? Don't let hard work be the only thing between you and your goals Smart is good but too smart becomes a liability Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough Contact info: Email: support@choptsalad.com Social: @choptsalad 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 Nick Marsh 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!

Raised in Mexico City, Julian Medina's inspiration was his father's and grandfather's authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, which earned two stars from the New York Times under Julian's leadership. Maintaining his position at Maya, Julian enrolled in the French Culinary Institute, graduating with recognition. Ever since he's been opening restaurants in partnership until 2017 when he opened La Chula, his first solo restaurant. Today Chef Mendina is the chef/owner of Toloache, Coppelia, Tacuba Mexican Cantina, La Chula, and TQS. Show Notes Success Quote or Mantra: "Stay humble, work hard, and run." In this episode with Julian Medina we will discuss: Growing up in Mexico City Discovering a love of cooking Learning how to drink tequila Stay appealing to tourists who don't know anything about your concept Owning and managing A TON of restaurants in NYC Transitioning from full-service to fast-casual Work-life balance The American dream and what it means to someone living it Racism in the industry

In 1977 Drew Niepornt graduated from Cornell University with a degree from the School of Hotel Management and set out on a career in hospitality that has only been matched by few. Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. Over the following 33 years, he would go on to form the Myriad Restaurant Group and has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York. Show Notes Success Quote Mantra "Serve it hot or serve it cold." In this episode with Drew Nieporent we will discuss: The importance of precision Attention to detail The restaurant scene in NYC in the 60's Why choose hospitality over cooking Fake it 'til you make it Serving food on a cruise ship Respecting your staff Profit sharing Controlling anger as the manager Thew importance of working together FOH and BOH Doubting yourself Maintaining culture when a head chef leaves Confidence Celebrity investors The importance of hands-on ownership The difference between chefs and restauranteurs Caution The fear of losing money Strike while the iron is hot Today's sponsor: 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. 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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistency What is your biggest weakness? Don't trust people What's one question you ask or thing you look for during an interview? Business economics What's a current challenge? How are you dealing with it? Someone as clever as myself Share one code of conduct or behavior you teach your team. Keep your hands to yourself What is one uncommon standard of service you teach your staff? Nothing scripted What's one book we must read to become a better person or restaurant owner? Between the World and Me by Ta-Nehisi Coates 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? Share the wealth What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Vero Water 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? Kindness and fairness Serve the best food and attract the best talent Don't believe your own hype Contact info: Tribeca Grill 375 Greenwich St. New York, NY 10012 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 Drew Nieporent 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 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, and Buffalo. Show Notes Success Quote or Mantra "The road to success is always under construction." In this episode with John Stage we will discuss: No straight line to success It's not easy so you must love it How to go from biker to restaurant owner John's history before Dinosaur Bar-B-Que How to name and brand a restaurant The inspiration of long-established forms of cooking Bringing southern food to NYC Mobile foos operations Getting capital Rough opening days Altering the business based on volume Successfully bringing different demographics together at your restaurant Aim, put people in place to help you succeed…and THEN shoot Recognizing when you need help Your culture suffers when you open too many restaurant too soon Selling one of your products in retail Today's sponsor: 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. 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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity and Perseverance What is your biggest weakness? Patience, too eager What's one question you ask or thing you look for during an interview? Curiosity, engagement, body language, a connection What's a current challenge? How are you dealing with it? Lack of people in the workforce Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? One approach does not work for everyone, tailor the experience to the table 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 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? Respect people Love what you do, passion Give back and work with your community Contact info: Dinosaur Bar-B-Que 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 John Stage 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!

Growing up in Laguna Beach, CA, Chef Kim Alter is a graduate of the California Culinary Academy. She went on to work in some of the Bay Area's most notable restaurant kitchens before joining the Daniel Patterson Group where she served as Executive Chef for Haven and Plum in Oakland, CA. Today, Kim Alter is the chef/owner of Nightbird and the adjoining cocktail concept, Linden Room, in San Francisco's Hayes Valley. Show notes… Favorite success quote or mantra: "Success isn't just about what you've accomplished, it's about what you've inspired other people to do." In this episode with Kim Alter we will discuss: You inspire others around you positively Using food to make people happy Food as acceptance Creating impactful "food memories" Mental health in the restaurant industry Tell your staff that they're doing a good job The hard work angle Ego Mentors Learning something new every single day Constantly improve your business Experiencing failure Fear of failure The inevitability of doing something wrong Thoughts on awards The importance of non-transactional relationships in the kitchen Money and waste management in the kitchen Diffusing angry guests Supporting the restaurants in your community Tasting menus Acquiring permits The importance of respect Women in the industry Culture v. Systems Working with your life partner Today's sponsor: 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. 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 EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being humble What is your biggest weakness? Too much time in the kitchen and not enough promoting What's one question you ask or thing you look for during an interview? Personality, goals, how do they treat the dishwasher? What's a current challenge? How are you dealing with it? Issues with the city impeding customer flow Share one code of conduct or behavior you teach your team Treat each other with respect What is one uncommon standard of service you teach your staff? BOH and FOH are one in the same What's one book we must read to become a better person or restaurant owner? The Art of Fermentation by Sandor Ellix Katz Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Social media 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? Put your head down and work hard Treat people with respect Contact info: Night Bird website Instagram: @kimalter @nightbirdsf 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 Kim Alter 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!

7th generation Vermonter, Jed Davis, Graduated from Cornell University with a focus on Hotel Administration. His formative years were spent in New York City learning from master restaurateurs, Daniel Boulud, and Danny Meyer before returning to Vermont to raise a family with his wife and former Union Square Cafe, Maitre D, Noelle Davis. In 2010 with the help of 3 partners and approximately 20 investors, Davis founded Farmhouse Tap and Grill. The restaurant didn't take long to evolve into the Farmhouse Group, which today consist of 5 unique concepts and 7 locations with the addition of El Cortijo Taqueria and Cantina, Guild Tavern, Pascolo Ristorante, and Bliss Bee. The restaurant group also runs two catering operations. Show notes… Favorite success quote or mantra: "If the only thing separating you from success is effort then you have no excuse." In this episode with Jed Davis we will discuss: Early mentors The lack of appreciation given to staff Getting to know the people who work for you/with you The importance of working harder than everyone around you How to deal with unruly customers Being successful in a small market Becoming a person of value Boot-strapping a new brand/restaurant Business plans The importance of having advocates in your community Adapting to an evolving market Sourcing product locally Catering Delivery Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Charisma What is your biggest weakness? Remembering people's names What's one question you ask or thing you look for during an interview? What are you looking for? Why do you want to work with us? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Don't ever let anyone outwork you What is one uncommon standard of service you teach your staff? Find one way to do something else for every guest that their not expecting What's the one thing you feel restaurateurs don't know well enough or do often enough? Thank their employees personally What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? 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? Owning a restaurant is an opportunity for many more than three reasons..... Contact info: The Farmhouse Group 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 Jed Davis 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!

Born and raised in Burlington, VT Will Mcneil is a graduate of the Culinary Institute of America. After graduation McNeil cooked at various locations before becoming a FOH manager for Hen of the wood in 2006. By 2011 McNeil was offered a partnership by Chef Eric Warnstedt. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW in Waterbury, VT. See Episode 625 to hear from Eric Warnstedt. See Episode 613 with Horst Schulze to learn about the 24 Standards of Service. Show notes… Favorite success quote or mantra: Empowering each of our managers to make the right decisions and run the business for us. In this episode with Will McNeil we will discuss: Building the perfect team to surround you Staff first; customer right behind it Will's time at CIA Will's mentors at CIA The most important steps of good service The importance of first and last impressions at FOH Transitioning from Sous Chef to FOH manager Horst Schulte's 24 Standards of Service Smile while delivering discipline A minimalist approach to aesthetics Cutting down FOH costs Importance of a post-service meeting Partnerships Learning as much as you can about restaurant tech and how it serves you Respect for your partners Partnerships as a marriage What's behind a name Opening a second restaurant is always the hardest Inward growth Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic What is your biggest weakness? To detail-oriented What's one question you ask or thing you look for during an interview? Interests outside work/true passion What's a current challenge? How are you dealing with it? Kitchen staffing Share one code of conduct or behavior you teach your team. Treat everyone on staff as equals What is one uncommon standard of service you teach your staff? Greet gusts within 2 minutes What's one book we must read to become a better person or restaurant owner? Kitchen Confidential by Anthony Bourdain Setting the Table by Danny Meyer 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? Care What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Resy PlateIQ 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? Staff first Customers have right-of-way in the restaurant Empower managers Contact info: Websites: Hen of the Wood Prohibition Pig Doc Ponds Eat and Drink in Stowe 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 Will McNeil 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!

Originally from Fort Lauderdale, FL, Eric Warnstedt is a graduate of Johnson and Wales University North Miami. Six years after making the move north to Vermont, in October of 2005 alongside business partner William McNeil, Warnstedt opened Hen of the Wood - Waterbury. It would be the beginning of a commitment to amazing farmers, cheese makers, and others who've made Vermont so special. Fast forward to the current date and the team has scaled their operation to include Hen of the Wood - Burlington, Doc Ponds Eat & Drink in Stowe, and Prohibition Pig just down the street from their original HOTW's in Waterbury, VT. Show notes… Favorite success quote or mantra: "If we can find a harder way to do it, we'll do it." In this episode with Eric Warnstedt we will discuss: Eric's first restaurant job in college Eric's first impression of the restaurant industry Opening a restaurant How NOT TO OPERATE a restaurant The importance of being in touch with nature Cookbooks as Eric's early mentors Where to find mentors Role changes when you scale Business plans Food needs to have soul and roots Learning how to lead The necessary numbers and capital for opening The harsh realities of opening You must be SERIOUS about your restaurant and willing to make it YOUR LIFE Having good relationships with everyone your interact with (vendors) Partnerships The decision to open new locations Make your original location 100% before opening another location Growing from within Staying in your lane Branding Real BBQ in Vermont Buying an existing restaurant The restaurant industry as a whole and what it needs today Today's sponsor: BentoBox helps restaurants grow their business through a connected suite of tools, offering them an integrated website to connect with their guests and drive revenue online. Restaurant owners and operators are able to easily update menus, promote specials, take catering and event inquiries, sell merchandise, gift cards and more. Revel Systems integrates front of house and back of house operations into a single dashboard. Designed to increase security, stability, ease of use, and speed of service, Revel's streamlined ecosystem provides businesses with the right tools to grow. Learn more at revelsystems.com/unstoppable. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Strong vision What is your biggest weakness? Too harsh, too weak What's one question you ask or thing you look for during an interview? What do you want to be doing? What's a current challenge? How are you dealing with it? Getting to know everybody Share one code of conduct or behavior you teach your team. Be open and polite; kindness wins What is one uncommon standard of service you teach your staff? Gracious hospitality What's one book we must read to become a better person or restaurant owner? Radical Candor by Kim Scott 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? Missing the big picture 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 nice to each other Be kind/gracious Plug in/dig deep Contact info: Email: eric@henofthewood.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 Eric Warnstedt 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!