Restaurant Unstoppable with Eric Cacciatore

Andrew O'Brien is an individual who grew up in less than ideal living conditions, and was past Gunner for the United Army. The trauma he experienced, both in the field and at home, would result in O'Brien attempting to take his life. Fortunately, it was a failed attempt and since this experience, Andrew has dedicated his life to serving others. Today O'Brien is the Founder of Leveraged Influence, where he claims he can help you get seen around the world without having to lift a finder or learn something new. If you're interested in Andrew's courses CLICK HERE Show notes… Favorite Success Quote or Mantra. "You can spend your life quoting the world changers, or you can become the world changer people spend their life quoting." In this episode with Andrew O'Brien, we discuss: O'Brien's back story and what makes him an authority on the topic of PR. Not letting the world act on you, but taking control of life and acting on the world. Owning your own issues. How publicity starts locally by getting involved with your community. Being intentional about the media outlets you're going after. Do these media outlet resonate with your target audience? Being strategic about who you specifically reach out to at a media outlet. Do not send emails to the generic lead@newsoutlet.com. Instead go to the websites team page and get the email from someone specific. The right and wrong way to deliver a pitch. How public relations is about developing real and meaningful RELATIONSHIPS. How to get a return on investment with your public relation efforts. Becoming a subject matter authority. How being real and vulnerable is the best approach to public relationships. Resources mentioned: CLICK HERE FOR ACCESS TO ANDREW'S LEVERAGED INFLUENCE TRAINING OR HERE https://ericcacciatore.krtra.com/t/w6K2yqWCNLZa Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Contact Info LeveragedInfluence.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 Andrew O'Brien 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 Vitaly Paley hails from Belarus the former Soviet Union. In the 1970's Paley immigrated to the United States to pursue a career as a concert pianist. After a life training and many years at Julliard studying piano, Paley traded in his keys for a chef knife. Paley would go on to study at the French Culinary Institute in New York, work at some of the New Yorks finest restaurants, and apprentice in France. In 1994 Paley made the move to the Portland, OR to take advantage of the regions bountiful produce. By 1995 he opened his first restaurant, Paley's Place. Over the next 10 years his hard work would earn him the prestigious James Beard Best Chef Northwest. Today, Chef Paley, is a respected cookbook author and Owner of 4 restaurants: Paley's Place, Imperial, Headwaters, and The Crown. Show notes… Favorite Success Quote or Mantra. "Enjoy the moment." In this episode with Vitaly Paley, we discuss: Why you need to enjoy the day to day. The impact of working with a passionate team. How behind every great restaurant is a great person. seek out and learn from those great people. How the REAL learning process starts after you graduate culinary school. What Paley learned about business while working for Danny Meyer. The benefits of working with your spouse. The power of journaling and documenting life lessons. Relocating to a market where you have a better shot a being the best. If you do relocate to a new market, the first order of business should be integration into the community. Get involved with other restaurants and grow your network. Your network is your net worth. Staying lean, especially in the early days. Being careful not to do too much too fast. Staying focused on doing a few things really well instead of everything thing really well. Not treating all your team members like "employees" but instead being a transformative mentor. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being in the right place at the right time. What is your biggest weakness? Never sure. Lack of ego. What's one question you ask or thing you look for during an interview? Discover whether or not they like people Lack of ego. What's a current challenge? How are you dealing with it? Young people not willing to put in the time to learn. Slowing the process down. Share one code of conduct or behavior you teach your team. Stay positive. Ask, "How can I do this?" What is one uncommon standard of service you teach your staff? Never be familiar, but always exp ress you're friendly. Being as knowledgeable about the food and the restaurant. 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 Transformating Power of Hospitality in Business . Devil in the Kitchen: Sex, Pain, Madness and the Making of a Great Chef Share an online resource or tool. google. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google docs. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do what makes you happy. Do what makes you happy. Follow your bliss. Contact Info @Vit0Bike /VitalyPaley Paley's Place, Imperial, Headwaters, and The Crown. 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 Vitaly Paley 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!

Greg Denton and Gabriella Quinonez Denton met in the late 90's while working at Terra under the highly respected Hiro Sone, where Greg rose to the title of Chef De Cuisine and Gabi to Sous Chef. After 5 years in Hawaii, in 2007 the couple made the moved to Portland Oregon. In 2011 they left Metrovino to open their own Ox Restaurant. It was at Ox where Greg and Gabi began to build their notoriety, earning F&W's Best New Chefs and James Beard's Best Chefs Northwest. Today Greg and Gabi own Ox, Whey Bar, Bistro Agnes, and Kask. Show notes… Favorite Success Quote or Mantra. "Don't suck." In this episode with Greg Denton, we discuss: How Denton's desire to make his dad proud is what got him started in the restaurant industry. What it was like being interviewed by and working for Thomas Keller at the French Laundry. How Denton's issue with authority ultimately lead to his demise as a Thomas Keller employee and what Denton learn from that experience. How a calm leader can be just as, if not more, effective than a command, control, and disciplinary style of leadership. Finding a balance between sternness and easy going. That a true chef doesn't value awards; they value their business and their craft. The complexities of dating those you work with. The importance of understanding your demographic. How it is not enough to be in the community; you need to be interwoven throughout the community. How your best publicist is yourself. Creating a brand that is authentic; when it is not authentic, people can smell your inauthentic shit from a mile away. Finding partners that allow you to focus on what you do best. How trying to do too much and not having a clear identity is a recipe for disaster. Sponsors Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedu le your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Consistently asking people to give it their best. What is your biggest weakness? Still gets jealous of other peoples success. What's one question you ask or thing you look for during an interview? He looks for people with empathy and who are willing to defend the guest. Share one code of conduct or behavior you teach your team. Start the day aggressively so the rest of the day goes smoothly. What is one uncommon standard of service you teach your staff? He ensures that the people who work for him enjoy working for him; if his people are happy his guest with be happy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Charlie Trotter's Seafood. Share an online resource or tool. The Joe Rogan Experience. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Opentable 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 be afraid of hard work. Be as fair as possible. Be patient Love life and work. Contact Info @oxpdx /oxrestaurant hello@oxpdx.com oxpdx.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 Chef Greg Denton 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 working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland's Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions. Show notes… Favorite Success Quote or Mantra. "Those who believe they can or can't are right." In this episode with Michelle Cairo, we discuss: What Cairo learned from her farther and how her father influenced who she is today. What Cairo learned about herself after working in bigger, corporate operations. Why it is so important to understand numbers in your business. Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process. Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen. How Cairo took a six figure pay cut to make Olympia Provisions work. Taking the Plan, Execute, Measure, Correct approach to becoming profitable. How Cairo dealt with extreme success. Using the numbers to project growth and take risks. The pros and cons to operating with partners. Having balance between being "the maker" and being a business. Getting creative to form new channels of revenue. If you can dream it you can do it. How you learn more when you're open to learning. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Optimism. Positivity. What is your biggest weakness? Being a know it all. What's one question you ask or thing you look for during an interview? Ask questions to get after whether or not who's being interviewed is an authentic person. What's a current challenge? How are you dealing with it? Cash flow. They're combating this challenge by leveraging the profit first mentality. Share one code of conduct or behavior you teach your team. Own your own shit. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Untethered Soul: The Journey Beyond Yourself Profit First:Transform Your Business From Cash-Eating Monter to a Money-Making Machine. Scaling Up: How a Few Companies Make It and Why the Rest Don't Share an online resource or tool. Yoga with Adriene Down Dog What's one piece of technology you've adopted in your restaurant and how has it influenced operations? Google Sheets Use these Promotion codes to save 20% on your first year! (CODES EXPIRE 12/18) G Suite Basic: HC9EPFCAMMY3JH6 G Suite Business: HCJRAMTW6H7EA99 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? look at every problem as an opportunity. Be nice to yourself. Enjoy every moment. Contact Info Michelle@olympiaprovisions.com @itscairotime 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 Michelle Cairo 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!

Nate Tilden has been in the restaurant business for over 23 years. Tilden started out as a dishwasher then worked his way up to a chef. He managed Castagna for two years before opening Clyde Common in May 2007. In 2010, Nate also opened Spirit of 77, an eclectic sports bar. Today Tilden is the Co-owner of Olympia Provisions, Clyde Common, Spirit of '77, Pepe Lo Moko, The Richmond Bar, Bar Casa Vale, Rushmore Baking and a new project on the horizon. Show notes… Favorite Success Quote or Mantra. "Never waste a crisis." In this episode with Nate Tilden, we discuss: How to make the most of a bad situation. Sticking with it and keeping a positive attitude when you're just starting out in the restaurant business. Paying attention to what the universe tells you. Doing what interests you until you've found your passion. How if you can dream it you can do it. Taking jobs for who you're going to work with and what you're going to learn. How you can use lighting to influence your guest. The power of a positive attitude. How to raise a half million in 90 days. The rules of the bar. Surrounding yourself with other passionate, like minded individuals who are strong where you are week and making them your partner. If going into business with partners, making sure they have the same vision. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? His ability to deal with crazy shit while staying positive. What is your biggest weakness? Spreading himself too thin. What's one question you ask or thing you look for during an interview? Ask where people want to be later in life. What's a current challenge? How are you dealing with it? Underperforming restaurants. Share one code of conduct or behavior you teach your team. Be nice to each other. What is one uncommon standard of service you teach your staff? Do the job you hate the most better than everyone else and you'll never have to do it again. 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 Cryptonomicon Share an online resource or tool. Instagram. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Tock. Resy. 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? Opportunity is just around the corner. Do what you think you love. Practice positive thinking. Contact Info Nate@Clydecommon.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 Nate Tilden 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!

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea. Show notes… Favorite Success Quote or Mantra Start where you are. Work with what you got. Do the best you can do. In this episode with Tony Tellin, we discuss: How most masters consider themselves students before masters, because they never stop learning. How Tellin got into tea. Why we should make "having fun" a core value. Creating an "we" environment instead of a "us and them" environment. How curiosity and proactivity has served Tellin's in life. A little back ground info on Steve Smith. The role authenticity and being yourself has in branding. Focusing on being the best version of yourself instead of focusing on being like others. As a mentor, letting your people fail in order to learn. If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard. Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU50 wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Stay moving. What is your biggest weakness? Easy distracted. What's one question you ask or thing you look for during an interview? Make the interview personal. Go with your heart instead of your brain. What's a current challenge? How are you dealing with it? Teaching. Share one code of conduct or behavior you teach your team. Just get started, "throw a dart". What is one uncommon standard of service you teach your staff? Making something foreign approachable. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Many lives, Many Men, Many Masters Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Revel Fuso tea packing machine 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? Slow down a bit. Have fun. Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun. Contact Info SmithTea.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 Tony Tellin 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!

Hailing from Salt Lake City, Salumist, Eli Cairo grew up first generation Greek-American with a father who made charcuterie at home. Doing things the old-fashioned way was commonplace. Eli later journeyed to Europe to apprentice in the kitchens of masters. It was there that he rediscovered the art of curing meat. Upon returning to the states Eli found himself in Oregon after some convincing from his sister and business partner, Michelle, where he set out to approach the craft of charcuterie with purity and patience, recreating a nearly extinct traditional technique that is seldom seen in America. Today Eli is the founder Olympia Provisions, Oregon's first USDA-approved salumeria, and six additional restaurants. Show notes… Favorite Success Quote or Mantra. "Whether you think you can or can't, you're right." "Fatigue will make cowards of anybody." In this episode with Elias Cairo, we discuss: What Elias learned about hustle while studying his father. Why dropping out of high school was the right move for Elias. How Elias got the opportunity to apprentice in Sweden. The importance of following your gut. Taking initiative to learn more. Recognizing and capitalizing on opportunities in a market. Why it is so crucial to find that thing in life that lights you up. Once you find your passion and have a dream you can bare any means to achieve success. Being mindful of your energy and how you treat people. Never sacrificing on quality. Sharing the bounty with your team when times are good. Creating and living core values. The impact of open book management. How to open a meat processing plant. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Lead by example. Doing what he says he's going to do. What is your biggest weakness? Chasing shinny pennies. What's one question you ask or thing you look for during an interview? Ask, "Where do you see yourself in 5 years?" What's a current challenge? How are you dealing with it? Finding new talent. Share one code of conduct or behavior you teach your team. If you ever lose your temper you're not doing it right. What is one uncommon standard of service you teach your staff? Keeping your staff knowledgable and educated on the product. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The machine that changed the world Setting The Table Why We Work Share an online resource or tool. 15five 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? Create a moment of pause in your world. Be grateful for everything you have and do. Nothing should be given to you, it has to be earned Contact Info Info@olympiaprovisions.com @olympiaprovisions @EliasCairo 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 Elias Cairo 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 Germany and raised on Capitol Hill in Seattle, Ethan Stowell is a self taught chef. He opened Union in 2003 and hasn't looked back. By 2008 He was named one of Food & Wine's Best New Chefs in America and has been nominated for more James Beard Awards than he cares to remember. 15 years after opening his first Restaurant they have grown the restaurant group into 16 locations and they're still growing. Show notes… Favorite Success Quote or Mantra. Work hard. Be honest. Keep it simple. In this episode with Ethan Stowell, we discuss: How being instilled with work ethic and discipline influenced Stowell at a young age. Why earlier in your career you should be less focused about what you are making and more intentional on where you're working. How success in life and the kitchen is all about being organization. How a kitchen should be run. How time has only made being honest easier. What mistakes Stowell made in his earlier career. How less fancy more casual dinning concepts can be more profitable that find dining. How to get to 70% Profit. How to get guest into a regular cycle of coming in. The impact of getting involved with your community. How the recession made Stowell Restaurant Group stronger, because it made them pay closer attention to the numbers. Stowell idea of the current and future state of the industry. Why you should think twice about jumping around hen you're early in your career. Give your employer at least a year before jumping to the next learning experience. How you shouldn't expect the work force to adapt to you, instead you need to adapt to them. Resources mentioned 153: Angela Stowell |Its Important For Us To Give Back Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed!

Tom Douglas has been cooking Northwest cuisine since 1984, opening his first restaurant, Dahlia Lounge, in 1989. For the last 30 years, he's made a name for himself opening 13 full-service restaurants, an event space, a cooking school, cater company, and product line all under the Tom Douglas. Tom is also known for being a wine collector, author, and radio show host . This 2012 James Beard Outstanding Restaurateur can be found at any of his restaurants on a given day putting in the work along with 1000 of his co-workers to create a successful restaurant group Show notes… Favorite Success Quote or Mantra. "Deliciousness served with graciousness." In this episode with Tom Douglas, we discuss: What graciousness looks like according to Douglas. The value in enjoying the craftsmanship in food. How the work ethic you bring can change others. How there is a trend in Seattle of undervaluing food. Why Tom recommends no one open a business until their 30's. Never taking family's money who can't afford it. What Tom did wrong in his first business: not leaving any operating capital. Opening restaurants near one another so you can continue to have a presence at each while scaling. As you become more successful, never losing sight of how important your early partners and investors were to your success. Don't get greedy when the time comes to pay them back. Structuring your partnerships with buy out plans in the beginning and clearly defined roles. Being ready for and forecasting all possible expenses, especially if you agreed to a triple net agreement. Once in the position, only open additional restaurants when you have your own cash to invest. How scaling has much to do with recognizing roles, knowing who best for each role, and who wants the role. How being the best often stems from recognizing that you're not the best. While loyalty is a important, not letting it overrule decisions when it comes to finding the best person for a job. Certain challenges that come along with Seattle City Council regulating policies. Your responsibility to take care of your community as a business owner. Today's Sponsor Soundtrackyourbrand.com Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Effort. What is your biggest weakness? Age What's one question you ask or thing you look for during an interview? Look for people who want to "take care of the village." What's a current challenge? How are you dealing with it? Labor. Douglas is dealing with this challenge by being willing to train and take on staff with little to no skill. Share one code of conduct or behavior you teach your team. Respect your team. What is one uncommon standard of service you teach your staff? Serve and take care of your team and they'll serve your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Read cook books to get inspired to be the best cook you can be. Share an online resource or tool. Big Tray What's one piece of technology you've adopted in your restaurant and how has it influence operations? Digital Signage. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Have friends and treating them with grace. Respect. Community. Contact Info HotStoveSociety.com Tomdouglas.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 Tom Douglas 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!

With 23 years experience Oliver Stormshak has worked in all aspects of the industry including barista, manager, roaster, production, and green coffee buyer. He is passionate about improving lives around the world through quality coffee, equatable trading, and global transparency. In 2010, with Sam Schroeder Oliver purchased Olympia Coffee Roasting. Together they've grown the brand to 5 locations through Seattle. Show notes… Favorite Success Quote or Mantra. "Focus on doing good in the world. Business should exist to do good in the world." In this episode with Oliver Stormshak, we discuss: What it was about being a barista that sucked Oliver in. What Oliver learned about creating systems while working Starbucks. Leading with too much passion and not enough compassion. Demystifying complicated and intimidating things to make it more approachable. What discipline looks. If you hire someone to do a job and to make a change in your business, let them do the job. Constant improvement in what you do. Knowing that you can't change an organizations passion, values, and vision. You're better off trying to find an organization that has passions, values, and visions that align with your own. Why Oliver chose to buy Olympia Coffee roasting VS compete with it. Making it a core value to only do business with those who have the same core values. Creating the infrastructure before growing so you have something to grow into. Only hiring people who share your values. Taking the focus off of yourself and putting it on everyone else your business touches. Today's Sponsor Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound. RU500.net Go to RU500.net to act on a special offer for all Restaurant Unstoppable listeners. Nick Fosberg. is guaranteeing $500 in new sales for every $100 you spend on advertising. For Every $100 You Invest In Advertising, Nick Will Guarantee You A Minimum Of $500 Back In NEW Sales, Or Your Money Back Guaranteed! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Determination. What is your biggest weakness? Fear of failure. What's one question you ask or thing you look for during an interview? Determination. What's a current challenge? How are you dealing with it? Staffing. They're combating this challenge by always looking for ways to improve them benefits package Share one code of conduct or behavior you teach your team. Empathy. What is one uncommon standard of service you teach your staff? Connect on a personal level with your guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Espresso Coffee: Professional Techniques Share an online resource or tool. Sprudge. What's one piece of technology you've adopted in your restaurant and how has it influence operations? 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? Lead with your heart Be remembered as a great employee Be remembered for great quality. Contact Info @olympiacoffee 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 Oliver Stormshak 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!