Restaurant Unstoppable with Eric Cacciatore

Ryan and Leena had careers in finance and consulting. Leena previously held management positions at Goldman Sachs, IBM, Standard Chartered and GE Capital. Ryan was a Peace Corps voluteer in Mongolia from 2009 to 2011. He served senior consulting positions at IBM, The Asia Group, and Healy Consultants in Singapore. In 2014, tired of corporate careers that left them stuck behind desks eating fattening fast-food, Ryan and Leena Rommann decided to change things up. They quit their jobs, packed their bags, and journeyed from Singapore to Olympia, WA. In 2015 Miso was born to bring a love of life, food, and family to each bite of their guest took. Show notes… Favorite Success Quote or Mantra. "Smile." In this episode with Ryan and Leena Rommann, we discuss: When it comes to customer service, avoid negative experiences at all cost. One negative experience can ruin the entire experience. Why "running capital" is so important when opening a restaurant and how to calculate it. Starting small to keep overhead expenses low. How only serving fresh food helps cut down on the amount of storage space you need. Advice on developing your customer profile and adopting your menu to fit that profile. When trying to get media, make the journalist's job as easy as possible. The social media strategy Ryan and Leena used to promote their business. Establishing clear lanes for yourself and your partners and staying in them. What good service looks like. The qualities that make for best employees. Treating your employees like partners. The power in keeping your operation simple. 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? Ryan & Leean: Passion for Health and fitness. What is your biggest weakness? Ryan: Getting too personal about the business. Leena: Letting the business spill into personal life. What's one question you ask or thing you look for during an interview? Ryan: "Why here? Why Miso?" What's a current challenge? How are you dealing with it? Growing the new customer base. Share one code of conduct or behavior you teach your team. Treat your guest the same way you'd treat your mom or grandmother. What is one uncommon standard of service you teach your staff? Always greet and acknowledge. Check on the table. Invite them back on their way out the door. 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 Pour Your Heart Into It: How Starbucks Built a Company One Cup at a Time. Onward: How Starbucks Fought for Its Life Without Losing It's Soul Restaurant Success by the Numbers: A Money-Guy's Guide to Opening the Next New Hot Spot. Share an online resource or tool. 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? Treat others the way you want to be treated. Smile. Do what you want to do. Contact Info www.misofitfastfresh.com @misofitfastfresh 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 Ryan and Leena Rommann 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 Thierry Rautureau hails from France. His parents were farmers in a small agricultural community, which lead to Rautureau quickly becoming acquainted with fresh homegrown ingredients and cooking at a young. After Apprenticing throughout France, Rautureau landed in Chicago at the ripe age of 20. After some time in LA, he found himself in Seattle where he became the chef/owner of Rover's Restaurant in 1987. By 1998 Rautureau won Best Chef Pacific Northwest from the James beard Foundation. Today Rautureau is the Chef Owner of Loulay and Luc, located in Seattle, WA. Show notes… Favorite Success Quote or Mantra. "It starts with fresh, local, seasonal ingredients. The rest of it is hoping not to screw it up." In this episode with Chef Thierry Rautureau, we discuss: The challenges Rautureau faced as a young apprentice moving from the country to the big city with a mentor who wouldn't teach him anything. How every working experience is an opportunity to learn; even if the only lessons are what not to do. The power of knowing you can do anything you put your mind to. Finding partners who excel in parts of the business you don't excel at. How there is no end to your craft. The learning never stops. The importance of learning the basics before trying to get creative. When taking over a restaurant, why you should consider changing the restaurant's name. When the chef leaves, so do his guests. New chef, new brand. Distilling a clear message for your customers that explains who your and your restaurant are, and what it is that you do. Hiring people with the same spirit and passions as you. Never say no to any opportunity with the media. As you start growing your team members to the point were you can remove yourself from the day to day, use that free time to get involved with your community and media. Making sure you keep your business fresh with renovations and updates. How to raise $450,000 with nothing but an email list, your name, and an idea. If you are opening a restaurant, take time to sit with restaurant owners in your community to learn as much as possible about running a restaurant. 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? Never give up. What is your biggest weakness? Being all over the place. What's one question you ask or thing you look for during an interview? Look for spirit; the shine in their eye. What's a current challenge? How are you dealing with it? Finding staff. Share one code of conduct or behavior you teach your team. Be on time. Be ready to work when it is time to work. What is one uncommon standard of service you teach your staff? As a chef, go to the table when something goes wrong. Mistakes happen. Be real. Apologize. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Kitchen Confidential Updated Edition :Adventures in the Culinary Underbelly Share an online resource or tool. New York Times. What's one piece of technology you've adopted in your restaurant and how has it influence operations? dinerware 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? Say hi to those in the streets. Don't let anyone go hungry. The kids are our future. Be grateful for what you have and who you are. Contact Info TheChefinthehat.com TheChefinTheHatfre 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 Thierry Rautureau 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 form Olympia, WA, Phoebe Martinson fell in love with industry in sixth grade while on a elementary school field trip to a local bakery. Upon graduating high school Martinson enrolled at South Seattle Community College's Culinary Arts program, and has never looked back. After working in Seattle and Los Angeles Kitchens, Martinson returned to Olympia Washington to Raise her family and begin her culinary instructor career. Martinson instructed until 2012, at which point she fulfilled her dream of owning her own pastry shop. In 2016 the Martinson's opened their second location. Show notes… Favorite Success Quote or Mantra. "If I wouldn't sell it, we're not going to buy it." In today's episode with Phoebe Martinson, we discuss: Not half-assing your work and doing it right the first time. Maximizing available space for guests, not employees. Creating a culture where, "thats not my job doesn't" never gets spoken. Why it is important to cross-train. Learn ingsomething from every job you have, but you'll learn more if you're open to it. Advice on working with contractors. What to do when your guest is not always right. What Phoebe did differently than the two restaurants that failed prior to her taking over the space. Showing an sharing your excitement to live out your dream. How saying hello and goodbye to your guest doesn't matter if it is not done in a sincere way. How to transfer sincerity to your employees. The process for creating processes and systems in your business. How "yes" is always the answer, unless yes means getting out of your lane, because being a specialist is far more impactful than being everything to everyone. Opening locations 2, 3, and 4 near by so you don't have to compete with others. The challenges of bringing on a business partner who is also your own child. 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? Mind over matter. What is your biggest weakness? Sugar. What's one question you ask or thing you look for during an interview? Just chat with people like you would anyone else. Get to know them. What's a current challenge? How are you dealing with it? Balance. Delegating more. Share one code of conduct or behavior you teach your team. Move with urgency. What is one uncommon standard of service you teach your staff? Be sincere. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The E-Myth Revisted: Why Most Small Businesses Don't Work and What to Do About It. Share an online resource or tool. Talech What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google 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. Surround yourself with good, healthy people. Have some fun. Contact Info Phoebe@phoebespastrycafe.com @phoebespastrycafe /phoebespastrycafe 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 Phoebe Martinson 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 Olympia, WA, Erica Van Lierop has owned and operated Vans Burger since it's inception 18 years ago. After a long career in restaurants and hotels, Van Lierop decided to settle down and open an old fashioned drive through concept. The consistency in quality and freshness that results from this business model has propelled Van's Burger to the top of the Washington Burger Scene, despite being known as the burger place that is never open Show notes… Favorite Success Quote or Mantra. "Tomorrows happiness starts today." In this episode with Erica Van Leirop, we discuss: How Erica's first "restaurant boss" treated her like family, how that made her felt, and how she is different today because of it. Establishing a culture of service. Not letting others be in charge of your destiny. In a drive-up business model, positioning the intercom a set car length away so when the food finishes the car is just rolling up. Responding and pivoting to market demand and needs. Tracking guest request to know how to pivot and adapt to the market. How Erica makes the most of her highway reader sign. The power of doing few things really well. Using good communication to focus on the guest you already and growing that loyalty. Being active in your community. Advice on how to respond to guest reviews. Using daily events and occurrences as social media opportunities to bring the public in on the behind the scenes of your business. Why it is so importance to learn your guest's names. Being mindful of the words you use i.e. instead of saying, "You're welcome." say, "Thank you." Today's Sponsor Soundtrackyourbrand.com Soundtrack 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. BarRestaurantSuccess.com Discover How To Get New Customers In Your DoorsAt A Profit In 48 Hours Or Less, Without Spending A Penny On Advertising Using The "VOP" Strategy! For a limited time receive a 15 minute case study video that reveals how 4 different bar and restaurant owners from around the country brought in between $5,213 to nearly $15,000 in sales using the all new "VOP" strategy! Best part is, this takes zero marketing dollars Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. What is your biggest weakness? tendency to procrastinate the big stuff. What's one question you ask or thing you look for during an interview? Is this typically what you look like? What's a current challenge? How are you dealing with it? Suppliers not having what they ordered. Share one code of conduct or behavior you teach your team. Be Grateful. Great your guest right away. What is one uncommon standard of service you teach your staff? using appropriate verbiage. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Life Changing Habit of Tidying Up: The Japanese Art of Decluttering and Organizing. Share an online resource or tool. Restaurant Unstoppable What's one piece of technology you've adopted in your restaurant and how has it influence operations? Big Arrow Sign. Square. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be Kind. Be generous. Have fun. Contact Info Vansburger@comcast.com Vansburger.com @vansburger2000 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 Erica Van Lierop 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!

Cork & Pig Tavern is here today because of the friendships and mutual love for great wines and delicious food that developed when Chefs Felipe Armenta, John Nestor, Virginia Dalbeck, and Ed Buenaventura met in California during the early 2000s. In 2010, Felipe, John, and Virginia returned to Felipe's hometown of San Angelo, Texas to open the first Cork & Pig location. With the success of their first location, the chefs partnered with Ed to open additional locations in Odessa and Fort Worth. Today, Cork & Pig Tavern and its sister restaurant Red Oak Kitchen continue to delight diners every day. Show notes… Favorite Success Quote or Mantra. Stop and small the roses. In this episode with Ed Buenaventura and John Nestor, we discuss: Treating it like you own it and acknowledging your team members who treat it like they own it. Being a connector and keeping in touch with your future team members. Starting a business in markets that are under serviced, so you have a better opportunity to be the best. Working out a formula for locations selection. Make a list of "must haves" and only buy when all the boxes have been checked. Defining clear lanes when in partnerships. If you're a FOH person, what to look for in a BOH person to partner with. The struggle of conforming to market demands. Ed's ability to give constructive, honest, feedback in a fashion that is non confrontational and mutually beneficial. Growing your people before growing the company. 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? John Determination to succeed. Ed Determination to Succeed. What is your biggest weakness? John Inability to let go. Ed Admin paperwork. What's one question you ask or thing you look for during an interview? John What can you do to better yourself and this company? Ed Try to get a general sense of whether the person has passion or hospitality, naturally. Ask behavioral questions, "If you were put in this situation, what would you do?" What's a current challenge? How are you dealing with it? Ed hiring great talent John Developing a path to positive culture for his team. Share one code of conduct or behavior you teach your team. John Trust Ed Professionalism Care for and respect oneanother What is one uncommon standard of service you teach your staff? Encourage the FOH and BOH to work together. Force them to get to know one another. Make sure your team understands the "why" behind everything. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Talk to the Snail Share an online resource or tool. BambooHR What's one piece of technology you've adopted in your restaurant and how has it influence operations? Aspect. 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 devoted to family Write down your passwords Leave someting great behind. find the silver lining in all situations. treat everyone with respect. Contact Info Ed@corkandpig.com John@corkandpig.com Corkandpig.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 Ed Buenaventura and John Nestor 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!

from concert promoter to connoisseur and advisor. Matthew Mabel founded Surrender in 1991. As president and organizational development team leader, Matthew combines his experience as a former business owner, operator and corporate treasurer with over two decades of consulting. He is a frequent contributor to trade publications including Nation's Restaurant News, Restaurant Development + Design and Restaurant Startup and Growth. He is also a sought-after speaker for industry gatherings on topics of business growth, development and operations. Show notes… Favorite Success Quote or Mantra. "Balance and surrender." In this episode with Matthew Mabel, we discuss: How having a natural talent for pulling teams togethers has served Mabel. How culture is going to be the most crucial piece to your success in the next 20 years. The power of being hot and happening. How every dining decision is a self reflection. Being mindful of the music you're playing in your restaurant. The four elements to success being capability, opportunity, strategy, and an atmosphere of trust. Discovering your capabilities and surrounding yourself with those who are capable where you're not. Advice on partnerships. Why you need a strategy to grow. How growing a company with a high level of trust start with you becoming a person with high level of trust. Getting clarity on your brand and communicating your brand well. What you have that clarity on your brand and culture, INCULCATE it every day. Why you culture will determine your success in the future. Using certain language to to live your culture every day. 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? Clarity. What is your biggest weakness? Lack of tactical ability. What's one question you ask or thing you look for during an interview? Whats the vision of where you're going?? What's a current challenge? How are you dealing with it? Making sure everyone knows two things: Going forward its all about culture and uniqueness It's a landlords market. Share one code of conduct or behavior you teach your team. Every Restaurateur has the right to succeed, but every restaurant doesn't. What is one uncommon standard of service you teach your staff? Don' t assume the restaurant industry is going to be hard because it's suppose to be. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Power of Now Lessons in Service from Charlie Trotter. Share an online resource or tool. All in one tools Surrender.biz What's one piece of technology you've adopted in your restaurant and how has it influence operations? Private dining and event management software: TripleSeat, Gather On Screen Ordering. 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 as good to yourself as you are to your guest no barriors everything you do is frelect Contact Info Surrender @Surrender.inc 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 Matthew Mabel 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!

Baine Brooks was born in Dallas. He graduated from OU with a BA in Communications before moving back to North Texas in the mid-1990's. He arrived with several years of restaurant experience, and turned that experience into the well-known Two Rows brand. After Sixteen years as a partner and manager of several locations, Baine and his Allen location weathered the economic decline and continues to remain a flagship of the Allen, TX restaurant scene. Previously, Baine served on the board of directors for the Texas Restaurant Association and served as president of the Greater Dallas Restaurant Association. Show notes… Favorite Success Quote or Mantra. "Gotta make love to them." "Don't come to work for the money." In this episode with Baine Brooks we discuss: What Baine learned about Hospitality from observing his Grandmother. What commitment looks like; treating the restaurant you're working at like you own it. Getting back into the kitchen as a FOH guy looking to learn more about the dishes and BOH. Getting your employees to think about what to do instead of just telling them what to do. Recognizing, appreciating and loving everyone down to the people who deliver your food and how it comes back around. The power a smile has. How to become so value to a restaurant group that you ear equity. Make a valuable product and don't give it away. Why it is so important to know the standards. How to get your team on the same page and working together. Creating fun incentives to go the extra mile like holding auctions for your staff from points they earn doing something right. Not letting your pride and ego get in the way of business decisions. Maintaining your brand when opening a second location. The power of humility in admitting failure. Diversifying your business to create multiple channels of revenue. 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? Honest, humility, thankfulness. What is your biggest weakness? Gives too many chance. What's one question you ask or thing you look for during an interview? Do you have any bills? Look to see how clean they keep their car. What's a current challenge? How are you dealing with it? Make love to them. Share one code of conduct or behavior you teach your team. Make love to them. What is one uncommon standard of service you teach your staff? Never forget "please and thank." What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Who Moved My Cheese? Share an online resource or tool. Google YouTube What's one piece of technology you've adopted in your restaurant and how has it influence operations? Schedulefly.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? Love thy neighbor as yourself self. Take yourself out of the equations. Let the work you do speak for you. Contact Info TwoRows.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 Baine Brookes 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!

Elke Marsh has known the restaurant industry since the very beginning of her existence. It all started as an infant when she would be carried in a basket to the family's Dallas, TX restaurant. Today, and for the past 14 years, she's following in her families foot steps as the Chef/Owner of Elke's Market Cafe, which has been named best "Neighborhood Restaurant" by D Magazine. Show notes… Favorite Success Quote or Mantra. "Success is painful." "Living your dream is actually a thrilling nightmare." In this episode with Elke Marsh, we discuss: How growing up in the restaurant business has crafted who Elke is today. The impact of getting to know and love your guest. People want to be known, seen, and heard. How the youth of today struggle with social experience, because they're too consumed by technology. Developing a leadership style that doesn't belittle or degrade anyone. What happens when you open a restaurant and let other people run it. How there is a lack of pride in today's work force. Starting small and scaling your business over time, and how it keeps you fresh and interesting. Educating your staff on the value of wasted food, and providing incentives such as profit sharing to motivate your staff to pay attention to the bottom line. The impact corporations over saturating the market are having on the independent market. While challenging at time, the benefits of working with special needs employees. The fruits of generosity bares. Learning to be patient with yourself. How Elke and her husband, Tim keep their home partnership separate from their work partnership. 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? Willingness to work hard. What is your biggest weakness? Working too hard. What's one question you ask or thing you look for during an interview? Do they make eye contact? How is their hand shake? Are they willing to learn? What's a current challenge? How are you dealing with it? Employment. Share one code of conduct or behavior you teach your team. Be friendly. What is one uncommon standard of service you teach your staff? Know your customers name. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Art of the Deal Share an online resource or tool. Restaurant Industry. Gift. Food packaging. 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 with passion. Give to others. Never stop trying to have happiness. Contact Info eatthat105@sbcglobal.net 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 Elke 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!

Chef Johnny Hernandez is a celebrated chef, entrepreneur, and founder and President of Grupo La Gloria and True Flavors Inc.. He is one of the premier Mexican cuisine chefs in the United States and a recognized authority on Mexican cuisine and culture. To date Chef Johnny Hernandez is responsible for an extremely successful catering business and 14 restaurants with 2 on the way. Show notes… Favorite Success Quote or Mantra. You have to do what you love so you don't work a day in your life. In this episode with Chef Johnny Hernandez, we discuss: How he feeds off his people's motivation and sense of responsibility and it drives him. Exercising discipline. How Chef Johnny Hernandez crafted his brand around his interests story and values. Why you need to open your ears and listen to everyone who speaks to you; you never know where you're going to learn something. Why Hernandez chose to focus on catering during the earlier portion of his career. Looking at your first few jobs out of college as continued education. Why it is beneficial to become a specialist and carve out a niche. How Hernandez transition from working in his business to working on his business. Empowering your people to think for themselves. Giving your people something worth working for in your mission statement. How Hernandez has gone as far as growing his own heritage, non-GMO corn for the purpose of providing the best possible meal for his guest Investing in your people. 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? Hard work. What is your biggest weakness? Hard to say no. What's one question you ask or thing you look for during an interview? Make your interviewee comfortable. Once they get comfortable their true self comes out. What's a current challenge? How are you dealing with it? Managing growth and aligning talent with the right responsibilities and skill set. Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Only hiring people with a certain heart for hospitality. 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 Transformative Power of Hospitality in Business. Good to Great: Why Some Great Companies Make the Leap and Others Don't The Army's Handbook. Share an online resource or tool. The Tasting Table What's one piece of technology you've adopted in your restaurant and how has it influence operations? Good communication skills 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? Find your calling Be Patient Do your part in developing the youth today. Contact Info ChefJohnnyHernandez.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 Johnny Hernandez 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 John Tesar, who received classical French training in Paris, originally started his culinary career in his home state of New York. He would eventually trade the Big Apple for Sin City to work with Chef Rick Moonen at RM Seafood in Las Vegas. By 2007, Tesar embarked on another major move to then up-and-coming culinary hotspot Dallas to take the helm at the ritzy Rosewood Mansion on Turtle Creek; there he would earn two five-star reviews. Spoon Bar & Kitchen came next followed by Knife in 2014. Over the past 20+ years Chef Tesar has won countless best of awards, has received 4 semifinalist nods for Best Chef Southwest by the James Beard foundations, has made multiple TV appearances and has authored his own cook book. Show notes… Favorite Success Quote or Mantra. "Stay humble, think everything through, work your ass off, and appreciate others." In this episode with John Tesar, we discuss: How the people you associate with will define who you become as a restaurateur. Always being aware of who is around you and who they know. How we should become familiar with the standards before breaking lose and getting creative. How the classic way of climbing the latter to success is no longer the only way. Regardless of the way you break in you need to get people behind you buying into your vision. Being well aware of how difficult this industry is before committing to it. Starting with low rent and lawyers in your corner. Accepting that success doesn't come with its fair share of failures. How creditability is one of the most important things you can have when trying to open a restaurant. Bringing on partners that can do everything you can't do and rewarding them with equity. The threat of things getting too "business driven" at the expense of losing your honesty. Episode 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 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? Tenacity. What is your biggest weakness? Caring what others thought of him. Maintaining his caring nature. What's one question you ask or thing you look for during an interview? Passion and the potential for loyalty. What's a current challenge? How are you dealing with it? Staffing Realtors charging too much for overpriced properties. Share one code of conduct or behavior you teach your team. Mutual respect and no drama. What is one uncommon standard of service you teach your staff? Create a family atmosphere. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Knife: Texas Steakhouse Meals at Home. What's one piece of technology you've adopted in your restaurant and how has it influence operations? His dry aging technique. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Work hard. Respect others. Listen to others opinions Contact Info @ChefJohnTesar facebook/chefjohntesar www.chefjohntesar.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 John Tesar 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!