Restaurant Unstoppable with Eric Cacciatore

Today we're here to talk about the legalities of playing music in your restaurant. What are you responsible for as the owner? What licensing do you need? Why do I need to pay 3 invoices? What are the fines and repercussion for not following the law? What are your options to follow the law? Here to answer these questions, Again, PaulStuart General Counsel of Soundtrack Your Brand and AndreasLiffgarden chairman and founder at Soundtrack Your Brand. Success Quote or Mantra "Have a horses common sense." In this episode we discuss: The value of music. What you need to know about playing music in your restaurant. Why we need to pay 3 invoices. What some of the streaming options are. What happens if you play music without the right licenses. The moral argument of paying for music. The difference between playing the right music VS the wrong music in your business. 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. Paul Stewart and Andreas Liffgarden Contact Info Soundtrack Your Brand 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 Stewart and Andreas Liffgardenfor joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Graduate of University of Virginia, and rumored dance student at School of American Bala, Chef Tomas Rahal served as executive chef for a number of restaurants before opening his name sake Mos Tapas in Downtown belmont, VA, in 2002. Mos Tapas continues to surge ahead strongly, however Chef Rahal has stepped away to focus on his new project, Quality Pies slated to open Monday, July 2. So in just 3 days! Show notes… Favorite Success Quote or Mantra. "Tell me I can't do something." In this episode we discuss: How Tomas was always underestimated growing up, and it lit a fire in his belly to prove himself and show that, yes he can. How Tomas' mentors really showed him how to respect the preparation of food, and that the execution is so important to not just the restaurant, but all the people involved in prepping the food. Being prepared to execute things in a wonderful way Getting excited about the materials! Being excited about that perfect tomato, the meat that comes in, and the effort and planning that goes into a meal is something to be excited about. Appreciation for the craft and the level of attention to the food. How to encourage and train staff on a regular basis on what exactly goes into making the things that are served to guests. Tomas's upbringing and how it influenced his start into the industry after his career in ballet dance and the arts. His mom sending him "Best Chef of French Cuisine" articles for knowledge Having a partner who cooked and family's cooked well, from different backgrounds Became drawn to NY restaurant scene as a dancer Tomas's college experience: Be confident with your knowledge, and then become confident in your skills. Continue learning, never stop finding out more ways of doing things. Tomas's experience in Portland, ME for Bill- who took Italian background with Chicago lifestyle and made with Northeastern ingredients to create menu. Learned a lot of business tricks from Bill. Being savvy about the humanity of his chefs and relations with customers. Reciprocity. Reminding employees that they were in the hospitality industry, and they had to show kindness. Learning from Chef Rafael Costa in taught him so much about how to work best with materials from seafood from Gloucester and other vendors because of their no nonsense approach to harvest and sustainability. "Let the ingredients speak for themselves. All you need to do is just reveal what's inside of the marble." The importance of staying on top of educating and training staff in materials and the process of dishes put out to guests- getting them excited about the food by tasting the food and talking about it. Knowing and testing the staff on the appreciation of the execution. Keeping his staff educated on the sacrifice that farmers make to get restaurants their materials. 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? Behave like an Afghan WARLORD What is your biggest weakness? Fast women, 24 carat gold and 96 proof liquor What's one question you ask or thing you look for during an interview? Absolute devotion. Actions speak louder than words. Quiet, confident and competency. What's a current challenge? How are you dealing with it? Bringing what was a 55 year legacy of making doughnuts and peeling back the ingredients. Share one code of conduct or behavior you teach your team. Cooperation. What is one uncommon standard of service you teach your staff? There is no other way but the right way. There are no short cuts. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Prophet Share an online resource or tool. Podcasts Amicus with Dahlia Lithwick Stay Tuned with Preet This American Life TANIS Rabbits The Moth What's one piece of technology you've adopted in your restaurant and how has it influence operations? A diving arm mixer and sheeter! Square 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? Eat as many sandwiches as you can...never turn down a sandwich. Hot dogs are the universal sign of happiness. Be kind to everybody. Contact Info www.qualitypieva.com Facebook: @309avon Instagram: @qualitypieva 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 Tomas 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!

Washington, DC native, Chef Haidar Karoum's passion for food developed at a young age while traveling Europe with his mother and father. This passion eventually lead him to study at the Culinary Institute of America. After graduation he found his way back to Washington, where he worked under some incredible mentors including Gerard Pangaud and Nora Pouillon. With experience under his belt Karoum partnered with others to open, Proof, Estadio Doi Moi in Washington D.C. As of January 2018, Karoum broke off on his own to tackle is first ever solo project Chloe, located in Washington DC's Navel Yard neighborhood. Show notes… Favorite Success Quote or Mantra. "He who is not courageous enough to take a risk is one who not go far." In this episode, we discuss: Haidar's early travel experiences in inland Europe, and the influence it had on his mindset about taking risks and "go for it" attitude. Experiencing the smells and visual senses in London and all over Europe and how that instilled his love of food. Being in the 7th grade and racing home to watch Discovery Channel's "Great Chefs of the Wild" and being completely consumed by the show and this being when he KNEW it was what he wanted to do. While working in early jobs, starting in the 9th grade, picking up habits of his bosses and mentors. The importance of starting out in excellent jobs to develop great habits that will follow you through your career, as opposed to shitty habits that follow you through your career. Starting out strong at Gerard's Place, with mentor Gerard Pango, who taught him how to create an environment where people respect you, an environment which is disciplined and where the chef is sharing his knowledge with his team. How Gerard shared his love of simplicity, and letting ingredients really shine in his recipes, and how that shaped Haidar's culinary cuisine. How the level of commitment when you share your knowledge with your team will create huge amount of loyalty amongst your team. Haidar's experience at Nora Poullion's restaurant Restaurant Nora inspired him to develop strong relationships with farmer's. Nora's love and dedication to organize and seasonal produce was a huge influence on how Haidar cooks today. How one of the biggest pieces of pride for Chef Haidar is crafting and molding chefs into who they are in the industry Pushing them to not limit themselves Inspiring them to go after their dreams is a reflection on his own career and what he can share. The transition from sous chef to leadership at Restaurant Nora, and how it took a culmination of natural leadership skills and operational standpoints to create success in his transition. Gut feelings. Always trust your gut. Utilizing multiple experiences from your life and from your business experience is essentially what we do every single day as business owners. Having realistic expectations of what to do as far as running your business can make or break you. i.e.: track labor costs! 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 a good coach and treating people with respect. What is your biggest weakness? Having a FOH presence- learning to practice touching the tables and being with guests. What's one question you ask or thing you look for during an interview? Chef Karoum looks for balance between men and women on his team. What's a current challenge? How are you dealing with it? Not becoming complacent and growing every day. Identify what you want to work on and develop a plan. Share one code of conduct or behavior you teach your team. Being conscience of what you're doing and how you're affecting the world around you. What is one uncommon standard of service you teach your staff? If you're in an open kitchen be mindful that you're on display. Don't turn your back to the guest, if possible. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM What's one piece of technology you've adopted in your restaurant and how has it influence operations? Smartphone 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 to give it a shot. Karma can be a real bitch. Treat people the way you'd want to be treated. Whatever you're serving, whether it's food or drink- only put out things that you're proud of. Contact Info information@restaurantchloe.com Social media: @HKaroun @restaurantchloe 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 Haidar Karoum 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 a degree in hospitality management from Swinburne Michael Bascetta spent 3.5 years working under the guidance of Ben Shewry at Attica Restaurant, named among The Worlds 50 Best Restaurants. In 2016, together with friends in the industry, Bascetta launch Grow Assembly; a series of food and wine talks from some of the most forward-thinking minds in the industry. Currently, Bascetta is the Venue Manager and Co-Owner behind Bar Liberty in Fitzroy, named Best Bar and Best Wine Bar by Time Out in 2018. Additionally, Bascetta is the co-founder & CEO of Worksmith, a co-working space for the food and beverage industry. Show notes… Favorite Success Quote or Mantra. "Work harder than you think you did yesterday." In this episode, we discuss: Michael's beginning in the restaurant industry: his time in hospitality management school how he listened to what the universe was saying 2010 Nam 2011 Attica Ben Shewry manager front of house work a couple of nights for free. stage Left beverage managers Kasey Monico rockwell and sons 2015 Liberty Bar Assistent GM- Howd you know you were ready 2016 Grow Assembly 2017 Worksmith Michael acknowledges the value that mentorship, collaboration and learning from the people around him, has had in propelling his career forward.What does that look like. community hospitality mental health 2018 new restaurant Capitano 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? Hard work What is your biggest weakness? Being stubborn What's one question you ask or thing you look for during an interview? If people ask you more questions than you ask them. What's a current challenge? How are you dealing with it? Building more capital Share one code of conduct or behavior you teach your team. Don't be fake, be genuine. What is one uncommon standard of service you teach your staff? How to touch the table: how to interrupt the table without speaking. 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 Start with Why 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? 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? Do something that you love that doesn't feel like work. Take care of your tribe. Find the right balance between what makes money and what you believe in. Contact Info michael@worksmith.io worksmith@io.com @bar.liberty @worksmithio Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Michael 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 Thornbury, Ontario Chef Shaun Edmonstone earned his red seal graduate from George Brown School of Hospitality & Culinary Arts in 2005. Edmonstone spent the majority of his come up at Toronto's Pangea restaurant as well as the Windsor Arms Hotel. Today, Edmonstone has found his way back to Thornbury, and serves as Executive Chef/Owner at Bruce Wine Bar and Kitchen as well as Crow Bar and variety in Callingwood, Ontario. Show notes… Favorite Success Quote or Mantra. Learning how to work together with the community is key In this episode, we discuss: Shaun's start in the hospitality industry after high school The importance of getting real life experience before investing in college Taking jobs based on what you are going to learn, and not necessarily make money How taking some time away can make a comeback in the industry stronger Physical and mental burnout and recovering from that stress in a high stress, large corporation Shaun's time in the butchering industry, strengthening his support for local farmers and butchers Adding music into your venue to offer more to community Maintaining the value of your restaurant and growth Supporting local community and impacting the lives of people who support your restaurant Lifelong learning from mistakes, and allowing them to work FOR you, not against you 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? fresh local and foraged What is your biggest weakness? Not saying no What's one question you ask or thing you look for during an interview? What's your favorite thing to eat at home? What's your comfort food? What's a current challenge? How are you dealing with it? Staffing. We are trying to create an environment in which people want to come in and learn and develop; getting into the community more. Share one code of conduct or behavior you teach your team. Going into a restaurant and realizing that we are all still cooks. We are all still learning new techniques and ideas all the time. It's a constant place of learning. What is one uncommon standard of service you teach your staff? Give everything as much respect as you can. 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 What's one piece of technology you've adopted in your restaurant and how has it influence operations? Keeping communication between your staff using your phone. We all have a little computer in our hands. Voice memos while cooking, using recipes. Documenting your information to share. 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. Tread lightly on your impact. There is no point in being harsh- everyone has a fight nobody sees. If you're going to do something, be passionate about it. Contact Info www.brucewinebar.ca/ Facebook: @brucewinebar Instagram: @brucewinebar & @crowbarandvariety 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 Shaun 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 Rotterdam, Holland, Chef Mitchell Beerens got his start as a dishwasher in Charlottesville, VA. After spending some time in the corporate swamp, Beerens conned his way into Oxo, which was arguably the best restaurant in Charlottesville, at the time. Beerens further developed his chef skills at Moss Tapas and then continued on to refine his business skills at the Virginian Restaurant Company where he opened 4 restaurants. In 2014 he partnered with Loren Mandosa, Ian Redshaw, Andrew Cole, and Shelly Robb to open LAMPO Pizza. 3 years later they opened their second location, Prime 109. Show notes… In this episode with Mitchell Beerens, we discuss: Doing whatever it takes to get on the teams of the best Restaurateurs and Chefs. How the quality of the food you makes is all based off the quality of ingredients you use. Being more then just a boss; be a teacher and mentor. Taking the surplus and paying it forward to your guest. Going beyond nourishing the body to nourishing the soul. Not losing all hope when your first restaurant isn't exactly how you pictured it would turn out. Not mistaking small failures for total failures. Knowing you're only as good as your employees. Tracking your costs of good sold. Having an "anything is possible" attitude. The power of being friends with your business partners. Identifying "lanes" with your partners. Conflict mediation in your partnership agreement. If you want to be happy, don't chase money; chase autonomy. Telling people what you want and putting your intentions out into the universe. Resources Mentioned 480: Creating an ecosystem that thrives with Ian Redshaw Today's Sponsor Sourcery allows 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? Passion. What is your biggest weakness? Being able to read when people aren't totally happy. What's one question you ask or thing you look for during an interview? Are they willing to do anything? What's a current challenge? How are you dealing with it? Improving communication. Share one code of conduct or behavior you teach your team. Be nice. What is one uncommon standard of service you teach your staff? Be nice. 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 Share an online resource or tool. Youtube- Pay attention to what ingredients and brands your favorite youtube channel chefs are using. What's one piece of technology you've adopted in your restaurant and how has it influence operations? ChefTech Focus 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 nice. Surround yourself with quality people. If you didn't like me, I don't give a fuck. Contact Info @mceatsalot81 @lampo_pizza @prime109 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 Mitchell Beerens 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 Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting. Show notes… Favorite Success Quote or Mantra: "Some people dream it. Other people do it." In this episode, we discuss: How being a server helps you be a better person. Building a community in your establishments and infusing that into your company culture. 2013 become a consulting, her path to creating that vision come to life. Working under her mentor helped her understand the breath of her job now. Making sure she was present and setting up for when she wasn't there. How slow to speed up, is successful. Today's Sponsor Sourcery allows 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? Slow down to speed up. What is your biggest weakness? Getting too excited about what is happening. Staying focused first. What's one question you ask or thing you look for during an interview? I really get into what was your favorite job, why did you like it, and who was your boss? What's a current challenge? How are you dealing with it? Hiring & Staffing. Share one code of conduct or behavior you teach your team. Be intellectually curious. And also, having a code of etiquette and also What is one uncommon standard of service you teach your staff? Being polite and very positive was something that wasn't very common, but it's essential. You need to be tuned in and turned on to positive. 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 Habit Setting the Table What's one piece of technology you've adopted in your restaurant and how has it influence operations? Shopkeep Homebase Quickbooks 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? Get rid of chaos Reset Slow down to speed up Contact Info martha@marthalucious.com (410) 963-6441 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 Martha for joining me for another awesome episode. Until next time!

1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia's at the Mill, South Street Under, Birkby House, and two Fire Works Pizza locations. Show notes… Favorite Success Quote or Mantra. Make people happy. In this episode, we discuss: How it all began for Kevin, and how he fell in love with the industry from an early age. The mentoring that Kevin got from Jim Woodsworth. Longevity of staff 2 for 30 years and another handful for 20 years. What Kevin's wife has taught him over the years. How to give employees what they need. How to push failures back, to focus on being optimistic. Creating a culture where guests feel truly taken care of. 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 open to the staff. The key to our industry is keeping our staff happy. What is your biggest weakness? Not being organized. Thank goodness for my office manager! What's one question you ask or thing you look for during an interview? Describe a good experience that you had in the restaurant, and describe a bad one. I look at the way they reacted to the situation. What's a current challenge? How are you dealing with it? Holding onto our key staff, and being in a very competitive market. Being proactive to acknowledge them! Share one code of conduct or behavior you teach your team. Behave like ladies and gentlemen. You are on your own stage. What is one uncommon standard of service you teach your staff? We will prepare anything for anyone, we bring change out to the parking meters for customers. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Theory and Practice of Good Cooking Setting the Table Share an online resource or tool. Our POS System, we review what sells, what doesn't sell 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? Trust your gut Be kind to the people around you Stay optimistic and upbeat Contact Info www.tuskies.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 Kevin Malone for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

In this episode with Andrew Dana, we discuss: The difference between success and failure Food versus vibe, and the overall experience for guests Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country The benefit of starting small Branding being an extension of who you are There are no off days, you have to bring the heat every day-bring the energy! How bringing in a professional changed the trajectory of their business The power of nice Building a company culture In May 2014 Andrew Dana and Chris Brady left their kush tech jobs and started serving up their Neopolitan-ish wood-fired pies at local farmers markets. In late 2015 the boys teamed up Chef Dani Moreira and made her their Executive Chef. In June 2016, the Timber team opened its first brick-and-mortar location in Petworth, DC. They've since been recognized by Washington Post as having the best pizza in DC and by Bon Apetit as being the best pizza in the nation as well one of 50 best new restaurant in the nation. Show notes… Favorite Success Quote or Mantra. Try hard, be nice, and give an eff. 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? Showing up, never cutting corners. What is your biggest weakness? I have trouble letting go. What's one question you ask or thing you look for during an interview? We want to have fun here, and I look to see if they fit into that culture. One wrong puzzle piece can rock the whole boat, so it's really important. What's a current challenge? How are you dealing with it? Tomorrow is always a day away, you have to bring the heat tomorrow. Share one code of conduct or behavior you teach your team. BE NICE. If the answer CAN be yes, the answer is yes. What is one uncommon standard of service you teach your staff? We encourage a casual kind of service, we want it to be warm and friendly but casual. We want you to feel like you're at a neighborhood gathering. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Radical Candor Share an online resource or tool. How I Built This Podcast Blog Prince of Petworth Blog What's one piece of technology you've adopted in your restaurant and how has it influence operations? Google Suite Caviar Wanderlist 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 want starting NOW! Give a fuck Have fun Contact Info Instagram: @timberpizzaco E-Mail: andrew@timberpizza.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 for joining me for another awesome episode. Until next time!

Almost 10 years ago co-founders Robert Kauffman and Gabriel Malbogat started cooking and delivering food from their dorm room kitchen. Chef on Call was born. Since, Chef On Call has grown into a quick service delivery restaurant phenom. They have grown their dorm room operation to 80 team members and over one million successful deliveries, Chef On Call continues to expand, improve, and innovate in order to provide its customers the best service possible. Show notes… Favorite Success Quote or Mantra. Gabriel: "Do good, be good, and you're going to feel good." Robert: "Treat others you want to be treated." In this episode we discuss: Robert's entrepreneurial bug from early on- at age 14 seeing his Dad run his own retail business. How Robert and Gabriel met in college and how their business would begin together. Knowing your market and how you can serve them. Using influencers to reach new people, using connections to network and capitalize. How Gabe and Rob set up their first commercial space, and the mistakes and successes along the way. How cash flow made a difference for building the business. How to build a brand and how to market it. Offering free food Placing menus everywhere. How the men built multiple locations and hubs for their deliveries. How research in the restaurant industry and your needs will get you the best products. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Homemade fresh, AWESOME quality How to treat your customers and employees What is your biggest weakness? Being too friendly What's one question you ask or thing you look for during an interview? We look for personality and if it would mesh with who we have now. We look for someone who will add positivity to our workforce. What's a current challenge? How are you dealing with it? Trying to open a new restaurant in a new province in Ontario. Getting into a new market, and connecting and networking to make it successful. Share one code of conduct or behavior you teach your team. How to deal with customer call backs, training them how to know how to handle those situations. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Start With Why 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? KDS Maitre de Online Ishop 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? Contact Info Facebook: @chefoncallmtl Instagram: @chef_on_call Twitter: @chefoncallmtl 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 Gabriel and Robert for joining me for another awesome episode. Until next time!