Restaurant Unstoppable with Eric Cacciatore

Born, raised, and trained in Switzerland, Chef Kloeti moved to the United States to enrich his classical French cooking background with other cultures. Before make the move to VT, Kloeti absorbed experience from New York City's 4-star Lespinasse to upcountry comfort food in Hawaii, and back to NYC's Manhattan as Chef de Cuisine in the St. Regis Hotel. In pursuit of work-life balance, in 2002 Kloeti left the big city to open Michael's on the Hill Restaurant in Waterbury, VT. Show notes… Favorite success quote or mantra: "Don't take yourself too seriously." In this episode with Michael Kloeti we will discuss: The family dynamic of a kitchen Keeping your mind open Ignorance Sympathy and empathy Problem solving The importance of being part of a team The importance of being quiet and listening to others Dealing with unions Eye-opening experiences How to motivate people who just work for a paycheck Know yourself before you try to tell others how to be The problem with chefs who get angry at staff and thrown tantrums Controlling your emotions in the workplace Giving second and third chances Avoiding debt Failure is not an option Learning from failures Community 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? Giving people second chances What is your biggest weakness? Giving people third chances What's one question you ask or thing you look for during an interview? Personality What's a current challenge? How are you dealing with it? Finding qualified staff Share one code of conduct or behavior you teach your team. Don't take yourself too seriously What is one uncommon standard of service you teach your staff? Hospitality What's one book we must read to become a better person or restaurant owner? The Old man and the Sea by Ernest Hemingway 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? Hospitality What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cell phones 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 take yourself too seriously Be open-minded Recognize your own ignorance Contact info: Michael's On the Hill 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 Michael Kloeti 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!

Zeb Stewart has a history of success in Brooklyn, New York. As designer and owner/ operator of cherished Williamsburg hotspots Union Pool, Hotel Delmano, and Café Colette, Zeb has played a significant role in the growth and development of the neighborhood's social scene over the years. In 2016 Zeb joined forces with Jud Mongell and Warren Baired to form Brightside Hospitality. With their over 60 years of combined experience, the trio offers a full range of consulting services. Show notes… Favorite success quote or mantra: "Authenticity is everything." In this episode with Zeb Stewart we will discuss: Don't chase the "cool" Building for yourself Zeb's eye for design How a space dictates the flow of space in a restaurant Forcing organic interactions on your space Partnerships First restaurants as learning experiences Know your lane and stay in it Managing good mental health Getting yourself out of the day-to-day work in the restaurant Your relationship with your customers as an open conversation Sharing and balancing multiple restaurants Learning from others every chance you get Building a healthy community for your team Starting a restaurant group Consulting 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? Emotionally involved What is your biggest weakness? Too emotionally involved What's one question you ask or thing you look for during an interview? Trying to connect with the candidate What's a current challenge? How are you dealing with it? How to move forward without abandoning in your past projects Share one code of conduct or behavior you teach your team. Give everyone a chance, break up with a customer if necessary What is one uncommon standard of service you teach your staff? Fight for the clientele, let people know you want them back What's one book we must read to become a better person or restaurant owner? A Pattern Language by Christopher Alexander 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? Travel 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? Do what you love or don't do it Love who you're with Be kind to strangers Contact info: Brightside Hospitality website Instagram: @zeberino 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 Zeb Stewart 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 Albany graduate, Lauren Brie Lynch had 10 years food and beverage experience before joining forces with Jay Janawsky, and Chad Vigneulle to open Harlem Public in 2011. With the moment the team went on to open At The Wallace in 2014, followed by The Honey Well in 2016. All three restaurants continue to go strong to this day. Addition, there is a food hall opening on the horizon in Washington Heights. Show notes… Favorite success quote or mantra: "Make something good and the money will come." In this episode with Lauren Brie Lynch we will discuss: How technology can positively impact you as the owner Knowing your lane and staying in it Defining roles The importance of mentoring your younger staff Stress management The numbers game for opening Risk factors Opening/building pains and how to deal Theft Building relationships with your staff The importance of checklists Social media Aesthetic is secondary The ins and outs of partnerships Technology in the restaurants Empower your staff 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? Communication What is your biggest weakness? "Getting stuck in my own head" What's one question you ask or thing you look for during an interview? Do I want to hang out with this person What's a current challenge? How are you dealing with it? Remaining open-minded and staying relevant Share one code of conduct or behavior you teach your team. Be welcoming What is one uncommon standard of service you teach your staff? Asking how the guests is doing What's one book we must read to become a better person or restaurant owner? The Tipping Point by Malcolm Gladwell The Checklist Manifesto by Atul Gawande Daring Greatly by Brené Brown 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? Humanizing staff What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Fintech PlateIQ Quickbooks Toast BevSpot 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? Other people will come in and do something better I want to be like the cheers bar that welcomed anybody Many ways to skin a cat Contact info: Social media: @harlempublic @thehoneywellnyc @atthewallace 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 Lauren Brie Lynch 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 in Ethiopia, Beejhy Barhany made it to the USA by way of Kenya, Uganda, Europe, Isreal, and South America before setting roots in New York City. In 2000 Barhany founded Beta Israel of North America, a non-profit organization dedicated to educating about the culture and heritage Ethiopian Jews. In 2014 Barhany, and husband, Padmore John, opened Tsion Café in the historic Harlem district of Sugar Hill. 5 years later the café continues to thrive, serving the community as a place to put differences aside and to celebrate the arts over Ethiopian and Israel inspired food. Show notes… Favorite success quote or mantra: "Follow your instincts." In this episode with Beejhy Barhany we will discuss: Beejhy's childhood in escaping Ethiopia A general history of Ethiopian Jews The melting pot of Jerusalem when Beejhy arrived there Beejhy's early influences and mentors Beejhy's life in the Israeli army The importance of discipline The power of momentum, "keep moving" The importance of learning from other people who are very different from you The importance of travel Beejhy's time traveling through South America Why Beejhy settled in NYC The MASSIVE importance of community and helping others Very friendly competition Choosing a location for your business The hardships of dealing with contractors Obtaining permits for your business Scaling into a more robust liquor and beer selection The more you do, the better you become at doing Being true to who you are in life and your business The importance of being face-to-face with your guests Importance of training Advice for venues that want entertainment (live music) Introducing new and different cuisine to a market 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? Determination What is your biggest weakness? Perfectionist What's one question you ask or thing you look for during an interview? Understanding and aligning with the vision What's a current challenge? How are you dealing with it? Need to be more firm with staff Share one code of conduct or behavior you teach your team. Honesty, integration into our culture, all about family and providing a wholesome experience What is one uncommon standard of service you teach your staff? What you are providing must be something you would want for yourself What's the one thing you feel restaurateurs don't know well enough or do often enough? Go to other restaurants and businesses to learn from them and see what you can do better What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb (Upserve) software 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 honest Be compassionate Be patient Contact info: Website: tsioncafe.com Instagram: @tsioncafe Email: tsioncafe@gmail.com Call: 212-234-2370 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 Beejhy Barhany 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!

Steve Difillippo started his restaurant career at a young age and would go on to attend Boston University and Cambridge School of Culinary Arts. In 1985, He took over Davio's of Boston at the young age of 24. 33 years later he has grown the Davio's brand to 10 separate locations which include 5 locations in MA, 2 Locations in PA, one location in Manhattan, Atlanta, and Irvine, CA. The Davio's brand also has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls. Lastly, Mr. DiFillippo is the author of the restaurant business book It's All About The Guest: Exceeding Expectations in Business and in Life, The Davio's Way Catch Steve DeFillippo's first appearance in Episode 003 of Restaurant Unstoppable. Show notes… Favorite success quote or mantra: "Follow your passion. Figure out what you want to do in life and do it." In this episode with Steve DeFillippo we discuss: Julia Child Learning to cook as a child The love of serving people and cooking Passion for people If you're not a people person, don't get into the restaurant industry Food is important but hospitality matter more Mentors Learning how to deal with people Pay attention (situational awareness) Learn more from people in other environments Mindfulness Never quitting Do your best, but don't worry about winning It's not about money, its about knowledge Loving what you do The history of Davio's prior to Steve's acquisition The importance of culture The importance of adhering to your own standards The importance of a to-do list Knowing when to grow Can't have your head in the sand Self-awareness Accountability 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? Run every morning What is your biggest weakness? Eat too much What's one question you ask or thing you look for during an interview? "What do you do to be philanthropic?" What's a current challenge? How are you dealing with it? Finding the right people Share one code of conduct or behavior you teach your team. Be yourself What is one uncommon standard of service you teach your staff? do whatever it takes. Eye contact. Never say no. What's one book we must read to become a better person or restaurant owner? The TB12 Method by Tom Brady 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? They don't take care of their people as much as they should. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Cameras 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? Love what you do. Show up every day, give it your all, don't coast Never forget where you came from, stay humble Contact info: Email: steve@davios.com Davio's website Twitter: @stevedefillippo Instagram: @daviosrestaurant 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 Steve DeFillippo 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!

Zaid Ayoub has a background in entrepreneurship, angel investing, and start-up growth. Today, he serves as SAJJ Mediterranean's founder & CEO. Currently SAJJ Mediterranean consists of nine brick-and-mortars and two food trucks, with the goal of having 20 corporate-owned locations in the works by end of 2020. SAJJ was recently named one of the Top 100 Fastest Growing Private Companies in the Bay Area by San Francisco Business Times, as well as one of QSR's 40/40, indicating that industry authorities expect the brand to continue along this trajectory. Show notes… Favorite success quote or mantra: Make people healthier and happier. In this episode with Zaid Ayoub, we will discuss: The similarities between running a tech company and a restaurant Consistency and freshness People and culture are the most important aspect of your business no matter the industry Transparency The restaurant industry as a grind and the need for time off Marketing Keeping the numbers clean and organized Customer-focused Learning lessons the hard way Catering Food trucks Be proactive, not reactive Attracting investors Scaling Speed bumps in scaling Open-concept restaurants Brand ambassadors The benefits of constant gentle pressure How to scale your culture 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? Honesty and being a "doer" What is your biggest weakness? Move to fast, too trusting What's one question you ask or thing you look for during an interview? Personality, humility, friendliness What's a current challenge? How are you dealing with it? Maintaining culture while growing Share one code of conduct or behavior you teach your team. Transparency, be open What is one uncommon standard of service you teach your staff? Be open and generous What's one book we must read to become a better person or restaurant owner? War and Peace The Discipline of Market Leaders GET THIS BOOK FOR FREE AT AUDIBLE.COM What's the one thing you feel restaurateurs don't do well enough or often enough? Understanding the customer, both needs and behavior What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Survey Monkey Google Drive Plate IQ ZenPut 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 transparent Focus Know its all about people. Contact info: zaid@sajjstreeteats.com SAJJ Mediterranean 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 Zaid Ayoub 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!

Los Angeles native and Cornell University Graduate, Chris Simms, is a third generation restauranteur who has built his company Lazy Dog Restaurants on the philosophy of taking care of people first. Today, there are 30 Lazy Dog Restaurant & Bar locations across California, Nevada, Colorado, Illinois, and Texas with future growth planned for Georgia, Florida, Virginia and more. The company expects to double within 3-4 years. Each Lazy Dog restaurant employs about 200 people, and the restaurants lead the industry with high volumes and the lowest employee turnover. Show notes… Favorite success quote or mantra: "Never settle" In this episode with Chris Simms, we will discuss: Making people happy with food and what it means to Chris The hospitality gene Going above and beyond Exceeding expectations The definition of hospitality The importance of knowing more than just food and hospitality in your restaurant endeavors Chris's time with PF Chang's The importance of keeping your cool in heated situations Emotional capital Being humble People over numbers The opposite of hospitality Understanding when to scale Profitability Compiling a business plan prior to opening Maintaining culture as you scale and why it's important Today's sponsor: 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. 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. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Emotional intelligence What is your biggest weakness? Emotional intelligence What's one question you ask or thing you look for during an interview? Look for givers, natural-born, hospitality-driven people What's a current challenge? How are you dealing with it? Building 14 restaurants across the country in the next 15 months Share one code of conduct or behavior you teach your team. Never settle What is one uncommon standard of service you teach your staff? Empowerment, empowering our teammates to take care of our guests What's one book we must read to become a better person or restaurant owner? The Coaching Habit 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? Listen to the guests and listen to your teammates What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Wisely - Smarter Front-of-House 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? Never settle Be humble Empathize Contact info: chris@lazydogrestaurants.com Lazy Dog Restaurants 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 Chris Simms for joining me for another awesome episode. Until next time!

Kristi Turner is the Chief Marketing Office at Compeat Restaurant Management Software who just recently achieved Hospitality Technology Top Women in Restaurant Tech Lifetime Achievement Award. Compeat is arguably the most comprehensive and integrated Accounting, Back Office, Workforce and Intelligence solution in the restaurant industry. Compeat has been recommended organically 11 times on the show. Sooo.... Today we're here to learn more about the history of Compeat, Compeat's feature and to discuss the value and importance of thinking holistically when choosing your restaurant technology solutions. Please refer to Episode 477: Mason Ayer on The Benefits of Open-book Management as referenced in this episode. Show notes… Favorite success quote or mantra: "The most exhausting thing you can be is inauthentic." In this episode with Kristi Turner, we will discuss: Being true to yourself in every stage of your life A full-on breakdown of how Compeat can help your company Compeat's interesting history Kindness in this industry and it's importance What Compeat customers say about the company Kristi's history in the industry and her road to becoming CMO of Compeat Kristi's firsthand experience working for Outback Steakhouse as they scaled from two locations to a global company The importance of a wholistic approach to restaurant management software The importance of consistent integrated systems The future of the industry as business intelligence The future of technology and data gathering in our industry 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. Contact info: Compeat website Kristi Turner on LinkedIn 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 Kristi Turner 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!

Dan Simpson has been spearheading innovation and business development for startups, for-profit, and non-profit organizations for the past 20 years. Prior to joining Taziki's Family, Simpson was the founder and CEO of ToGoTechnologies. Simpson would go on to serve as a Taziki's franchisee and managing partner at Fresh Hospitality. Simpson became the CEO of Taziki's Mediterranean Café in 2018 and previously Simpson served as the restaurant's chief innovation officer. We had Kieth Richards, founder of Taziki's, on the show (episode 511) so please reference that discussion for the come-up story and the core values of that organization. Show notes… Favorite success quote or mantra: "Whatever business you're in, you're in the people business." In this episode with Dan Simpson, we discuss: Becoming a person of value Restaurant technology The value of curiosity The importance of listening to people Learning from working for a non-profit The Art Of The Pivot Be able to shift at any moment/embrace change There is no ONE WAY to achieve goals/try different approaches/adapt Working for brand that you care about Understanding the "why" before changing direction Cash calls and when you need them The benefits of transformative relationships with your staff Refreshing your brand The importance of clarity Don't take short cuts Dealing with conflict properly Courage through selflessness 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? Positive energy What is your biggest weakness? Setting pace What's one question you ask or thing you look for during an interview? What is your personal driving purpose? What percentage of that can be applied to your work? What's a current challenge? How are you dealing with it? Finding enough great people for our team Share one code of conduct or behavior you teach your team. Clarity is bigger and more important than hyperbole What is one uncommon standard of service you teach your staff? Celebrating the ingredients, celebrating the farmers What's one book we must read to become a better person or restaurant owner? Conscious Capitalism The Advantage 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? Prioritizing off-presence guests over on-presence guests What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Square POS ToGoTechnologies 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? We are all in the people business Celebrate farmers Celebrate success stories Contact info: Taziki's website For franchising: growwithtazikis.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 Dan Simpson 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 New York, Seven Chan is a lifetime entrepreneur with over 17 years of experience building and running successful companies. His specialties include business strategy, development, press, and marketing. In 2016, he met business partner, Ken Yu, and one month later they were in business under the Poke Burri Brand. 2.5 years later they've scaled the business to 2 locations with an additional 12 locations expected to open in 2019. Show notes… Favorite success quote or mantra: "Take a step forward on the business every day." In this episode with Seven Chan, we discuss: Meeting mentors early in life Anyone can be a business person Lead by example Thinking bigger/anything is possible Becoming a millionaire at 18 Using what you know and who you are to be successful Being business-savy Marketing Niche marketing The importance of not following rules Create your own vertical Finding a business partner Creating win-win deals for yourself Make being the best at what you do your goal Food court model Becoming an ally with bloggers and local media elites in your area Unique marketing Secret menus Franchising Scaling Fast-casual sushi-is it a trend? 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. 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? Be different What is your biggest weakness? Trying to take on too many things at once What's one question you ask or thing you look for during an interview? "I need you to believe in us" What's a current challenge? How are you dealing with it? "Trying to find good people to add to my team." Trial and error. Share one code of conduct or behavior you teach your team. Be the best. It applies to everything. What is one uncommon standard of service you teach your staff? If you are unhappy for any reason I will give you a free meal. What's one book we must read to become a better person or restaurant owner? Level Up Your Life 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? Don't focus on the business side. Be different. What's one piece of technology you've adopted within your four walls restaurant and how has it influenced 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? Take steps forward every day Plan for every possible scenario Do something you love doing otherwise you won't be able to do it for a long time Contact info: Poke Burri website Lifting Noodles Ramen website Instagram: @pokeburri Instagram: @liftingnoodlesramen 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 Seven Chan 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!