Restaurant Unstoppable with Eric Cacciatore

Paul Tuennerman began his restaurant career at the age of fifteen when he took a job at Arthur Treacher's Fish & Chips just off the campus of Virginia Polytechnic Institute and State University. After serving six years in the US Navy, it didn't take long for Paul to get back into hospitality. Paul has held positions at Morrison's Hospitality Group, Wood Dining Services, Inc., The Dunhill Group, and Raising Cane's Chicken Fingers. Today, Paul serves as CEO of Dat Dog which consist of 4 locations throughout New Orleans, LA. Show notes… Favorite Success Quote or Mantra. "The three rules in life: 1) never lose momentum 2) Be more compassionate 3) Always leave an impact." In this episode with Paul Tuennerman, we discuss: How working in a restaurant made Tuennerman feel like he belong to part of a family. The impact mentors made on Tuennerman's life and why you should be a mentor too. How Tuennerman has created opportunities in his life with his authenticity and genuine nature. How Tuennerman's early life of adversity has made him into a survivor, and better man today. How "fixing things" in an organization starts with finding the right people. How this industry all boils down to relationships. How to get people to work together. Painting a vision and getting people to buy in. When you make it about everyone else, they com along for the ride. How to get your team to buy in and feel like they have a steak in the success of the business. Attention to detail being a good quality for marketing. Strategy on breaking into new markets. The impact of doing one thing better than everyone else. Some of the challenges that come with franchising. Why you won't get better by simply telling people to do better. You got to show them what better looks like and help them get there. Using Key Performance indicators to track your growth. Investing time and energy into your people. Explaining to your people why you want them to do something instead of just telling them to do it. Leveraging volume. How to show your people you exist to serve them. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Block out time first thing every morning to read and educate himself on the industry . What is your biggest weakness? Moves too fast. What's one question you ask or thing you look for during an interview? Ask: What do you want to be when you grow up" Look for: imagination and people who don't limit themselves. What's a current challenge? How are you dealing with it? Helping his team find and settle into their roles. Share one code of conduct or behavior you teach your team. Do not snipe at one another. What is one uncommon standard of service you teach your staff? The answer is yes. Now, whats the question? What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Extreme Ownernship: How U.S. Navy Seals Lead and Win Share an online resource or tool. NationsRestaurantNews QuickserviceMagazine.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast Tab's Theoretic food cost tool 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? It's not about you. It's never about you. The most important people in your origination are your crew. You've got to be fair. Contact Info Paul@Datdog.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 Paul Tuennerman 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!

KC Andrew Hensley hails from ID. He has spent his entire professional career in hospitality with the exception of 5 years in the US Navy. Hensley has worn all the hats in the restaurant industry from dishwasher to bar owner and everywhere in between. In 2011 Hensley moved to Austin and 2 years later he started the In The Weeds Facebook Group, where their mission is to better the lives of the people in the hospitality industry through education, community, and positivity. Show notes… Favorite Success Quote or Mantra. "If your actions inspire others to dream more, learn more, do more and become more, you are a leader." In this episode with KC Andrew Hensley, we discuss: The mission behind the "In The Weeds Community." What KC learned from the panel of restaurant employees he moderated in San Antonio. The biggest lesson: your employees what you to know who they are. Recognizing when your employees are "off", and taking the initiative to see whats making them off. How to join an In The Weeds Facebook Group. Contact Info In The Weeds (Service Industry of America) InTheWeedsJobs.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 KC Andrew Hensley 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 a life changing trip to Greece, Keith Richards and his wife Amy founded Taziki's Cafe in 1998. Over the proceeding 30 years they have since "smartly" grow this "fresh-casual" franchise to 85 locations in 17 states. Richards also heads the company's signature charity, the Hope Program, helping children with special needs. Show notes… Favorite Success Quote or Mantra. "Combine extraordinary food with meaningful connection." In this conversation with Keith Richards, we discuss: The power of human connection and treating your guest like family. Failure, not being an option. Putting others first. Why you should always donate food instead of money to charitable causes. Donate food is better marketing. Leveraging technology to tighten systems. How technology can weed out the dishonest employees. The story and heart behind the branding and the impact it has. Providing purpose for special needs individuals. Connecting with other restaurateurs in your community to share knowledge and support. 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? Being kind to others. What is your biggest weakness? Focus. Living off a list has helped with this challenge What's one question you ask or thing you look for during an interview? Are you coordinated? Are you a team player? What's a current challenge? How are you dealing with it? Maintaining the same culture while scaling the Tazikis brand. Share one code of conduct or behavior you teach your team. Respect others. Work together. What is one uncommon standard of service you teach your staff? Greet people at the door. Pre clearing , even in a fast-casual setting. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Conscious Capitalism: Liberating the Heroic Spirit of Business Death by Meeting: A Leadership Fable about Solving the Most Painful Problem in Business Share an online resource or tool. QSR Magazine What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square POS Fresh Hospitality 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 care of others. Show that your faith will make you successful. Be a great father. Contact Info TazikisCafe.com @Tazikis 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 Keith Richards 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!

Kendra Feather got her start in the restaurant industry as a server to supplement her income while while running an underground art gallery. Today, she owns 5 restaurants in Richmond, Virginia. Feather opened Ipanema Cafe in 1998, Garnett's Cafe in 2009, The Roosevelt (with Lee Gregory) in 2011, and was a founding partner of WPA Bakery in November 2012. Garnett's at The Valentine opened in June 2017 and well as Laura Lee's. Show notes… Favorite Success Quote or Mantra. "Make yourself happy. Keep moving forward." In this episode with Kendra Feather, we discuss: Not letting the media pin you up against your friends in the industry. Looking at other restaurants in your community as allies and collaborating with them. Creating your own "board of advisors." Growing your people, so you can step away and focus on other projects. Create healthy, friendly competition between your neighboring restaurants. Not chasing trends, instead chase what matters to you. Being your own publicist. Finding your own lane and partnering with those who are strong where you are weak. This allows you to focus on doing what you do best with 100% of your bandwidth. Creating opportunity for others. What Kendra did differently with her most successful restaurant. Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Having the occasional "pity party." What's one question you ask or thing you look for during an interview? If they shit job their former job, don't hire them. What's a current challenge? How are you dealing with it? Cooking in a kitchen that she hasn't cook in for 13 years. Share one code of conduct or behavior you teach your team. Be nice. What is one uncommon standard of service you teach your staff? Cultivate servers that are seen and not heard. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Tribe of Mentors: Short Life Advice from the Best in the world. Share an online resource or tool. The Tim Ferris Show Reddit What's one piece of technology you've adopted in your restaurant and how has it influence operations? Yelp Reservation Orderly Breadcrumb 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? He who is happiness wins. Happiness is not what you always think Contact Info @rooseveltRVA @LauraleesRVA @GarnettsRVA @IpanemaVEG 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 Kendra Feather 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!

Prior to joining Snag, Rob Huddleston spent 9+ years leading digital product design for Capital One. Today, Hud dleston is the head of design and user experience for Snags innovation lab. For the past two years his innovation group has been working to solve a problem for the epic that is our labor shortage. In this episode with Rob Huddleston of Snag Work, we discuss: The history of Snag. What makes Rob the man for the job to create a solution for the labor shortage issue. How Snag Work plans to execute the "gig economy" with the hospitality industry. The challenges of the gig economy in the hospitality industry. What the gig economy for hospitality will look like for both owners and hourly employees. The data you get from allow a rating system between the Owner and gig worker. How to know when Snag Work will be in you city. Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Contact Info www.snag.work @snagwork 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 Rob Huddleston 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!

Jay Bayer was raised in Augusta County, VA. With a passion for beer, Bayer got his brewer certification at Siebel Institute. Along side business partner and friend, Chef Adam Hall, the early conversations of opening a restaurant began over home-brewing sessions and dinner parties with friends. In 2012 with a passion for latin food, anthropology, and craft beer, Bayer and Hall opened their first restaurant, Saison. Saison was followed by Saison Market in 2014. in 2017 Bayer teamed up with Michele Jones and Jason Alley to open Flora. Most recently, the same trio are working on Bingo a brew arcade. Show notes… Favorite Success Quote or Mantra. "You've got to know the basics before you can break the rules." In this episode with Jay Bayer, we discuss: Paying your dues before making your moves. Constantly improving communication. The importance of being reliable and dependable. Taking a risk. The importance of a team that can communicate and work together. How quality of product influences moral. How to communicate directly and sternly, yet in a caring way. Why you should never berate someone in front of co-workers. Wait until after service in a private setting. How culture comes from the top down, so be mindful of what culture you're projecting. Using food and beer to foster relationships. Getting a sweet deal on restaurant space by being someones exit strategy. How getting out of the way empowers your people. How giving your people the opportunity to create and contribute increase their buy in. The benefits of being an "industry" focused bar. How you go further if you choose to collaborate instead of competing against one another. Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Team builder. What is your biggest weakness? Stubborn. What's one question you ask or thing you look for during an interview? Find out if they're can pick up on the details. What's a current challenge? How are you dealing with it? Time management. Share one code of conduct or behavior you teach your team. empowering your people to contribute and create. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Guns Germs and Steel Eat that Frog! Attention Pays Share an online resource or tool. Facebook What's one piece of technology you've adopted in your restaurant and how has it influence operations? Slack If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? empower your people with the tools they need Actively maintain your culture. Make time for you. Contact Info jay@saisonRVA.com @jaybayerjr 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 Jay Bayer 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!

A Richmond Native, after graduating from The University of Virginia he bounced around the restaurant industry across the country before returning to Richmond. After a three year stint with Firebirds he joined EAT Restaurant Partners in April of 2009. After running Wild Ginger and then opening The Blue Goat, Fat Dragon and Foo Dog Chris became a partner along side of owner, Chris Tsui and DOO, Ren Mefford. Together they over see 9 unique concepts in total: Osaka, wild ginger, fat dragon, foo dog, Boulevard Burger and Brew, Wong Gonzalez, Beijing on Grove, Red Salt Chophouse and Sushi, and Pizza & Beer of Richmond. Show notes… Favorite Success Quote or Mantra. "Live the "yes" philosophy." In this episode with Christ Staples with discuss: The philosophy of yes. Empowering your team to say yes and make the guest happy. The difference between hustling your guest and suggestively sell to them. Being empathetic of your people. Knowing that you exist to serve your team and that it is not other other way around. Being open minded and adaptive to the people around you. Providing feedback for your team to help them grow. Creating restaurant teams that match the restaurants geographic. Concept, environment, and buzz being just as important if not more important than the food. Putting together teams that put together teams. Seeing and bringing out the potential in your people simply by making them aware of their potential. How to earn a seat at the table. When to say no in a culture of yes. Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? charisma What is your biggest weakness? Being too inward focused. What's one question you ask or thing you look for during an interview? Ask, "What is one trying relationship you've experience, and what did you do to resolve it?" What's a current challenge? How are you dealing with it? Cultivating good people. Share one code of conduct or behavior you teach your team. Ask yourself: Is what you're doing best for the guest? Is what you're doing best for the business? If you can answer "yes" to both questions you're doing the right thing. What is one uncommon standard of service you teach your staff? Always make eye contact when you're within 10 feet from a guest. Always share words with a guest if you're within 5 feet. Teaching their people autonomous and their unique selves. 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 Kitchen Confidential Share an online resource or tool. NationsRestaurantNews Candid Culture What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be honest with yourself. Never lie. Care for other people. Contact Info eatrp.com @cstaplesdrink 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 Staples 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 Nelson County, VA Loren Mendosa got his start at the Mark Addy inn, working under the mentorship of Gail Page-Hopps (405). His next transformative role was Mas Tapas. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Ian Redshaw, and Andrew Cole, Shelly Robb and the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they in the final stages of opening their second location, Prime 109. Show notes… Favorite Success Quote or Mantra. "It's all about community." In this episode, we discuss: Loren grew up in an intentional community, he grew up in an off grid house- which greatly influenced his life. He attributes his life and success to this upbringing His ability to resolve conflict and negotiate, as well as make sure everyone is truly heard in an environment. Mendosa met his first mentor chef, Peter at Marquette Restaurant at the ripe age of 15. Peter saw something in him, that he was interested in more in the restaurant industry. Loren was able to learn knife skills, sauces and most importantly inventory tracking and planning. Cross pollination: when you can efficiently use all ingredients across the board that is well thought out and well planned. Mendosa's experience with Gail. Gail really drove home the fact that your relationship with local farmers is THE most important. Gail introduced Loren to many local chefs in Charlottesville, including Tomas from Mas Tapas. Loren's experience at Mas Tapas- open kitchen, being intrigued by that experience of culture, life and environment. Mendosa's experience at Mas Tapas & Tabla Got right to work, regardless of having his trainer not show up for his first day. Level of intimacy that goes into creating Tomas' menu items. Worked there for 4 years. Left Mas Tapas to partner with someone to open up a new restaurant, which he ended up discontinuing after realizing it wasn't a good fit. The delicate balance of having fun with coworkers outside of work and maintaining professionalism. The development of a new team of partners- met those partners at Tabla where he had full support and enthusiasm from owners when they decided to go out on their own and start up their own joint. Andrew Kole Mitchell Beeran Ian Redshaw Shelly Robb The building of Lampo Pizza & Prime 109 The formation of the team Researching locations, other pizza locations that were needed in Charlottesville. The timeline from concept to opening. Recognizing the need for a new location with Prime 109, being able to progress in their fields as chefs and business partners. Always have an operating agreement to be able to handle conflict resolutions, difficult situations and tricky situations so it's smooth sailing. Today's Sponsor Sourceryallows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Being pretty good on the fly with strategy, and being adaptable. Building teams. What is your biggest weakness? Trying to do it all alone. What's one question you ask or thing you look for during an interview? Passion and authenticity. What's a current challenge? How are you dealing with it? Staying focused and staying positive and energetic. Share one code of conduct or behavior you teach your team. Respect each other. Listen and respect. What is one uncommon standard of service you teach your staff? Be an open source. Everyone has a voice, and deserves to be listened to. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lao-tzu's Taoteching Share an online resource or tool. Reddit What's one piece of technology you've adopted in your restaurant and how has it influence operations? Scales- converting everything to weights. Converting every recipe to weights. Ipads-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? Sense of community. Look back on what we were able to create in your community. Honesty and integrity. Sense of humility. Contact Info www.lampopizza.com lampo@lampopizza.com Social Media: @prime109cville @lampo_pizza 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 Loren 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!

A native of the garden state of New Jersey, Joe was born into a family of chefs, and took up the craft at an early age. Before moving to Virginia Sparatta spent approximately 10 years working in some of NJ and NY's finest kitchens. Once In VA Sparatta helped restaurateurs Paul Keevil, Chef Jason Alley & Michele Jones in opening their acclaimed Pasture. in 2012 Sparatta Broke off on his own to open Heritage restaurant, which was followed by Sparatta's 2nd restaurant, Southbound a few years later. Accolades and awards have been rolling in for both restaurants every since. Show notes… Favorite Success Quote or Mantra: "Focus on making people happy." In this episode, we discuss: It was not until he began working at The Ryland Inn under Chef Craig Shelton that he truly found his passion. His mentor, Craig taught him the importance of the science in cooking- had him and the staff read about the science in cooking, why things happen the way they do, why food reacts the way they do, and why things taste the way they do. What Joe really learned is how to survive, and how to get through a shift where the stress and stakes were super high. Joe received additional training with Chefs David Bouley, Eric Ripert, and Michael Laiskonis in New York City before joining Chef Scott Anderson to open elements in Princeton, NJ. While Sous Chef and Pastry Chef at elements, Joe managed a team that received top ratings from local and New York press, garnered publication in Art Culinaire, and earned a spot in the top 20 "most important restaurants" in America by the Opinionated About Dining Guide. The growth that happened in his career with his move from NY area to Richmond, VA. Putting in a massive amount of time in previous restaurants working for free or minimum wage to gain experience so that he was sought out when he moved to Virginia. The 10,000 hour rule! Become a master of your craft. The opportunity to open a new restaurant in Richmond, and how he did it on a tight budget. Using the people in his life who knew what they were doing to save a lot of money on work in Heritage restaurant. The importance of brightening up and re-naming the restaurant. The importance of investing in your mental health. Joe's struggle with alcohol as a coping mechanism during an incredibly stressful year of opening a restaurant, buying a house and having his first child. His involvement in the community withBen's Friends. How much more present and focused he is since being sober. Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Making people happy What is your biggest weakness? Lack of time What's one question you ask or thing you look for during an interview? Good eye contact and a good hand shake. What's a current challenge? How are you dealing with it? Having enough time for my family. I am trying to find great people that I can trust so I can be able to take the time when I need it. Share one code of conduct or behavior you teach your team. Try to act with integrity. Act and treat people the way that you would like to be treated. Be respectful. What is one uncommon standard of service you teach your staff? Consistency of service. And how we try to treat people as if they are family members. We want them to feel at home, and feel a level of comfort that is lost in this industry sometimes. 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 Tableby Danny Meyer Lessons in Excellenceby Charlie Trotter Share an online resource or tool. Ideas in Food Instagram What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google Drive- it has been so easy to share with folders, shareable documents. 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? It's not about you. It's about the guest. Try to make it nice. Contact Info www.heritagerva.com www.southboundrva.com Find us on Instagram and Facebook! If you are looking for help with substance abuse or addiction, and want to join Ben's Friends, please visit: Ben's Friends Ben's Friends is the food and beverage industry support group offering hope, fellowship, and a path forward to professionals who struggle with substance abuse and addiction. 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 Joe Sparatta 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!

Mike Ledesma, born to Filipino parents, grew up in New York and Annapolis, Maryland, and he intends to bring flavors from every place that has inspired his cooking, including Hawaii, West Virginia and Virginia. His résumé includes Richmond Restaurant Group, Max's on Broad, Kabana and the Hard Shell, not to mention stints at the Greenbrier in West Virginia and restaurants in Hawaii. Mike is set to open his first restaurant, Perch in just a few short weeks! Show notes… Favorite Success Quote or Mantra: "Push yourself." In this episode, we discuss: Mike's finance background Working in a job that wasn't feeding him- gave him a sense of longing for more after 10 years in industry. "There's more out there, I want to spend 10,000 hours of my working life doing what I'm passionate about." Training at culinary school under Chef Frank Leake, who was trained under Andre Soltner How Chef Leake built a foundation for Mike's culinary career Taught him respect and promptness, was recognized for his drive and set up with great opportunities. His transition into working after culinary school: Worked under Chef Roy Yamaguchi Learned valuable lessons from his Uncle Dennis, who owned a banquet hall, and how important it is to offer something that only you can, and "not to make the same mistakes he did." Using his financial background to evaluate risks of moving onto new restaurants and gaining new experiences. How Mike started marketing and fundraising: When he moved to Richmond, VA, he saw a massive opportunity to connect with people. Fundraised for Feed More and March of Dimes as well as various other charitable organizations in town. Went to Food Festivals and networked with potential investors (you never know where your next investor is, so don't pre-judge ANYONE!) Raised money by saying "yes" to everything and giving back. Tried various things until it stuck- "the Spaghetti Factor." Mike's time at restaurant Patina and how it influenced how he managed people: Pushed them to have more drive. Show them he cared by being there and working his ass off. Educated them without being condescending. The importance of attention to detail. "If you want to be something or do something, you have to be a lobbyist for yourself. I can take that energy and put it into my own stuff, make it more efficient, and I can enjoy it better. More better, mo' betta," he says, laughing. The importance of getting to know your guests: Mike's attention to detail about his guests is admirable. He truly pays attention and listens to their stories and interests. This helps create more of a personal, customized experience for guests. Takes notes so he remembers names, kids names/ interests and their menu preferences. Today's Sponsor EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hustle! What is your biggest weakness? Over-committing. What's one question you ask or thing you look for during an interview? What do you want to do when you grow up? Looking for passion and drive. What's a current challenge? How are you dealing with it? Finding the drive of staff- I want a team, not just a staff. Share one code of conduct or behavior you teach your team. Excel in everything you do, be hospitable, work hard. What is one uncommon standard of service you teach your staff? "Ho'okipa" You're always executing what you learn from the past- be genuine in your hospitality. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Outliersby Malcolm Gladwell Culinary Artistry The E-Myth Masteryby Michael Gerber Soul of a Chefby Michael Rulman Share an online resource or tool. www.restaurantbusiness.com www.jamesbeard What's one piece of technology you've adopted in your restaurant and how has it influence operations? The lighting in my restaurant. 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? Give back to the community. Be a good father. Live life to the fullest! Contact Info: www.perchrva.com info@perchrva.com Facebook: @percharva Instagram: @perch_rva @mike_ledesma 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 Mike Ledesma 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!