Restaurant Unstoppable with Eric Cacciatore

In this episode with Lucas Reeve, we discuss: Whats happened in Reeve's life since first appearing on the show 4 year ago(Episode 056). How creating a family culture with diverse, key players, has allowed the American National Investment Group to experience outstanding growth. Making sure you work into your culture good communication. Implementing systems while simultaneously hanging on to uniques human qualities. The importance of creating systems for guest feedback. Managing changing culture as you grow. What motivates people. Why there is a movement toward non-traditional restaurant venues in corporate and other setting. The benefits to using these corporate settings to jumpstart your career. How online ordering is having a big impact in the busy corporate setting. The challenges of integration design and esthetic into the corporate setting. Lucas Reeve serves as the VP of Brand Development for American National Investments (ANI). ANI is a parent company that develops real estate and lifestyle brands, as well as holding the "Patio Group" under its umbrella. The Patio Group is a hospitality company with 12 restaurant brands and 23 brick and mortar locations throughout California. Lucas specifically works on a new emerging verticals called "Corporate Hospitality Services" Show notes… Favorite Success Quote or Mantra. "Start where you. Use what you have. Do what you can. It will be enough." 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! Resources Mentioned The Great Game of Business, Expanded and Updated: The Only Sensible Way to Run A Business Peak: How Great Companies Get Their Mojo from Maslow GET THESE BOOK FOR FREE AT AUDIBLE.COM Contact Info Lucas Reeve's Linkedin Profile americannationalinvestments.com thepatiomarketplace.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 Lucas Reeve 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 Donnie Glass we discuss: How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come. How the military taught him to live on purpose. Not trying to be the next Thomas Keller, instead be the best version of yourself. The journey to becoming a restaurateur is all bout learning "what not to do". Taking time to get to know those you'll be working for; values and visions have to be aligned. That you're only as good as your people, so you better surround yourself with the right ones, and help them develop the values they'll need to be successful so you and your business can be successful. Why a sense of progress is so important to your happiness and well being. Guiding and keeping your team members engaged with constant gentle pressure. INTRO: After graduating Johnson and Whales University, Chef Donnie Glass got his start working throughout Kitchens in New England. Eventually he found his way to Charlottesville, VA where he took his first Executive Chef Role at Publish Fish and Oyster. He took his newly refined skill back north to Marthas Vineyard and the iconic Black Dog Tavern, where he resided for a year. This summer he's making his first go as Chef/Owner with Grisette, located just outside Richmond, VA. Show notes… Favorite Success Quote or Mantra. "Lead from the front." Click here to join the Line Hotel Team... or follow this link: https://www.thelinehotel.com/austin/ 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? Don't waste time. Just do. What is your biggest weakness? Finding the will to do the things he doesn't like to do. What's one question you ask or thing you look for during an interview? Ask, "What do you do when you're not at work?" What's a current challenge? How are you dealing with it? Compartmentalizing: Running a restaurant Opening a restaurant Being a husband any everything else life throws at you. Chef is overcoming this by surrounding himself with really great people and leaning on them for help. Share one code of conduct or behavior you teach your team. Show up on time wearing what you're suppose to be wearing. What is one uncommon standard of service you teach your staff? Anticipatory service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Setting the Table: The Transforming Power of Hospitality in Business Mr. Hockey: My Story Share an online resource or tool. GuildSomm.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? His wrist watch. 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? It all starts at home. You're only as good as your last plate. If you're not enjoying, don't do it anymore. Contact Info GrisetteRVA.com @GrisetteRVA 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 Donnie Glass 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 Chef Ted Torres, we discuss: Not waiting for opportunities, creating them. How if you want to be the best you've got to work for the best. Having a positive attitude when receiving criticism; its your time to grow! When giving constructive criticism, be clear that you have the best intentions for that person. Why team work is so critical. How it is OK to ask for help. Making your systems processes and procedures as dumb proof as possible. Taking restaurant jobs where the guest are successful; you never know where your future investor is going to come from. Overcoming the fear of failure. The importance of managing your time. Focusing on the WORK and opportunities will come. Why Torres turned down the job he won as a contestant on Food Network's "Chef Wanted". The benefits of using your own cash to start a business. Things to consider when negotiating contracts. Using systems to get back time. Chef Ted Torres earned his Associate's Degree at The Restaurant School at Walnut Hill College in 1998. After graduation, he got after it working for some of Philadelphias most well known restaurateurs. After working over 10 years in the traditional restaurant setting, Torres made the move to the corporate environment. In 2013 Chef Torres Appeared on Food Networks "Chef Wanted with Anne Burrell", where he competed agains 3 other chefs for a job in a top New York City Restaurant. Ultimately, Chef Torres decided to decline the position and pursue his long term dream of creating his own company, now known as Coa Catering. Show notes… Favorite Success Quote or Mantra. "Destiny call everyone, but only a few dare to answer." 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? Determination. What is your biggest weakness? Communication. What's one question you ask or thing you look for during an interview? Ask, "Are you willing to learn?" What's a current challenge? How are you dealing with it? Not sacrificing quality for price. Share one code of conduct or behavior you teach your team. Never be later. What is one uncommon standard of service you teach your staff? Every guest is a VIP. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rich Dad's CASHFLOW Quadrant: Rich Dad's Guide to Financial Freedom Share an online resource or tool. Google Suite. What's one piece of technology you've adopted in your restaurant and how has it influence operations? TotalPartyPlanner.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? work hard make the most of your time Love often Contact Info coacatering.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 Ted Torres 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 Ian Redshaw, we discuss: How being a star in this industry is about who you are, not just what you do. Why the "corporate scene" didn't jive with Redshaw. How fish rots from the head, so check your ego and attitude. How lies and cutting corners won't take you far. The weight your reputation has in this industry. Letting your weakness become strengths for others. Knowing your demographic. Being mindful and intentional about who you're creating opportunities for. When opening a restaurant, knowing when to outsource (i.e. construction, design, architecture). Managing egos when there are multiple owners. The importance of good communication with multiples owners. Not getting into this industry for the money. Growing your business for the pure purpose of creating opportunities for you community. Not being a afraid to get down and dirty in jobs that are "below you". Ian Redshaw is a graduate of the Culinary Institute of America. After a couple years in New York, Redshaw made the move to Charlottesville, VA. He quickly got to work in some of the cities best restaurants. In 2013 at Tavola Restaurant, he met future business partners, Mitchell Beerens, Loren Mendosa, and Andrew Cole, Shelly Robb the vision for their own restaurant came into focus. In 2014 LAMPO Pizza opened. 3 years later they opened their second location, Prime 109.

Show notes… Favorite Success Quote or Mantra. "Behind every difficulty is opportunity." -Albert Einstein "Smooth is fast." Resources Mentioned My first two episodes with Colton: 219: Colton Shoults | Taking Action with Persistence, Determinism & Creativity 275: How Restaurant Unstoppable is Impacting Lives Jolt- To Schedule a Demo CLICK HERE Revel POS To schedule a demo EMAIL ME eric@restaurantunstoppable.com Zingerman's Guide to Giving Great Service 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! Contacts GrandJunctionSub.com Facebook/GrandJunctionSubs @grandjunctionsubs 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 Colton Shoults 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 Ric Scicchitano, we discuss: How to organize your thoughts if you're not a liner thinker with mind mapping and list building. Leaning into your best skills. Being true to who you are. listening to the consumer and the guest. How culinary arts isn't driven by marketing; it's driven by human instinct and emotions. How you should pay attention to those who are successful over listening to the marketers. Knowing where you are strong, and surrounding yourself with people who are strong where you're weak. Don't focus on improving weaknesses; focus on improving strengths. How you should do some research before blindly giving a project to someone. At least have a slight clue. Ric Scicchitano is a Restaurant Executive with a core philosophy that "Better Food Wins Every Time!" A forward-looking brand leader with experience spanning Operations, Marketing, Design & Development, Food Manufacturing and Supply Chain. Over the past 25 years, Scicchitano has worked with growth orientated organizations such as Which Wich Superior Sandwiches and Corner Bakery Cafe. Today Scicchitano serves as Managing Partner at Food & Drink Resources. Show notes… Favorite Success Quote or Mantra. "Better food wins all the time." 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? Ability to understand the big picture quickly and to connect the dots. What is your biggest weakness? Not the best taster. What's one question you ask or thing you look for during an interview? Are they smiling and looking you in the eye? What's a current challenge? Helping people stay true to who they are. Share one code of conduct or behavior you teach your team. Listen; don't wait to talk. What is one uncommon standard of service you teach your staff? Smile more. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Lincoln on Leadership: Lincoln on Leadership: Executive Strategies for Tough Times Blink: The Power of Thinking Without Thinking Share an online resource or tool. Amazon Prime Aqua-Calc.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Disposable timer. 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 is not about building a business. It is about being real and true to who you are. No regrets. Be nice to animals. Contact Info Foodanddrinkresources.com @foodanddrinkresources 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 Ric Scicchitano 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 Mason Ayer, we discuss: The power of just being nice. Having a business partner that compliments you well. Being open minded when hiring your team. How having a background in law has helped Ayer's restaurant career. Creating systems in your life to be proactive. The importance of regular exercise, meditation, and sleep. The a risk of losing control of your brand when franchising and chasing fast growth. What Ayer didn't enjoy about being a lawyer. How Ayer transformed from lawyer to restaurateur. With multiple locations, struggle and importance of keeping the brand unified. How to wash yourself of the people who don't match the new culture you're creating. Creating systems and layers of financial accountabilities. The benefits of open-book management. Letting your managers have equity in the business. The danger in being TOO trusting. Having a close group of leaders and like-minded individuals you can share ideas with. After earning his Juris Doctor degree from the University of Virginia School of Law, Mason spent several years in the legal world before returning to his family's business, Kerbey Lane Cafe, in Austin, Texas. Today, Mason Ayer is serving as CEO of Kerbey Lane Cafe. Under his leadership, the Cafe has rapidly expanded and cemented itself as an iconic Austin business known for caring service and wholesome food served at reasonable prices. Show notes… Favorite Success Quote or Mantra. Just be nice. 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? Taking care of himself. What is your biggest weakness? Trusting too much. What's one question you ask or thing you look for during an interview? Have the interviewee tell a joke. What's a current challenge? How are you dealing with it? Navigating family business dynamics. Share one code of conduct or behavior you teach your team. Personal growth and education. What is one uncommon standard of service you teach your staff? Allocate 1% of sales to guest appreciation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Great Game of Business, Expanded and Updated: The Only Sensible Way to run a Company Zingermans Guide to Giving Great Service: Treating Your Customers Like Royalty. A Lapsed Anarchist's Approach to Building a Great Business (Zingerman's Guide to Good Leading) A Slice of the Pie: How to Build a Big Little Business Share an online resource or tool. BuildingChampions.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Compeat 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? Offer personal growth to your people. Make sure your family know you love them. Have fun. Contact Info www.kerbeylane.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 Mason Ayer 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 Adam Johnson, we discuss: How having the discipline to do the hard things creates the freedom to live the life you want. The value of being a problem solver in this industry. Working in the industry before investing in culinary school. Some unconsidered challenges that come along with operating a food truck. Some of the unconsidered challenges that come along with operating from a commissary. The realistic time it takes to systemize your business if you didn't start with systems in place. How Square POS and Toast POS compare. Questions to ask yourself with getting your next POS. Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of Show notes… Favorite Success Quote or Mantra. "Hard choices, easy life. Easy choices, hard life." Resources Mentioned Restaurant365 QuickBooks Googles G Suite 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? Jack of all trades. What is your biggest weakness? Jack of all trades. What's one question you ask or thing you look for during an interview? Ask: "How did you get into the industry?" "Why are you still in this industry?" What's a current challenge? How are you dealing with it? Seasonality. Share one code of conduct or behavior you teach your team. It is always ok for the customer to be wrong. What matters is that they leave happy. What is one uncommon standard of service you teach your staff? Treat your guest as if they are on vacation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Obstacle is The Way: The Ancient Art of Turning Adversity to Advantage Share an online resource or tool. Google G Suite What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square POS Toast POS 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? Almost everything worth doing is going to be hard. Negatives can be positives, you just haven't realized it yet. Take time to reflect on the things you've actually accomplished. Contact Info Thisisadamjohn@gmail.com @thisisajohnson 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 Adam Johnson 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 Mike Milan, we discuss: Being a person of value by solving problems. When in charge, take charge. Fear being the indicator to press on. Leaning into your strengths. Taking away your staff's reasons not to work. How to attract people onto yourself with karma. How recruiting takes non-stop effort every day. Even if you're not hiring, hire people who are a right fit for your business. Make room for them. Setting standards so you can evaluate staff performance. Having a nest egg of people to draw on for employment opportunity. The significance of cashflow. Becoming active in your community to gain loyal customers. Converting the day to day to processes, while not being overly automated. With more than 20 years of experience and an MBA from Baylor University, Mike Milan is VP of Customer Success at Finagraph. Prior to joining Finagraph, Mike was President of J&M Investments which owned and operated various companies in the hospitality staffing, food and beverage, real estate management, and consulting industries. Show notes… Favorite Success Quote or Mantra. "Solve a problem." 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? Having perseverance coupled a strategy. What is your biggest weakness? Being too kind-hearted. What's a current challenge? How are you dealing with it? Financial education of business owners. Share one code of conduct or behavior you teach your team. Treat everyone as if they are your best customer. I will not lie, cheat, steal, or tolerate those who do. What is one uncommon standard of service you teach your staff? Create an "Aura". Acknowledge in minutes Update Resolve Approach 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: How Great Leaders Inspire Everyone to Take Action Find Your Why: A Practical Guide for Discovering Purpose for You and Your Team Share an online resource or tool. Business Boot Camp Business Insanity What's one piece of technology you've adopted in your restaurant and how has it influence operations? Quickbooks Cashflowtool.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? Solve a problem Control what you can control Live, love, laugh. Contact Info Mike@finagraph.com @biztechnitian 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 Milan 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 Stefan and Sofia Soltys, we discuss: What Stefan and Sofia learned hospitality observing their parents. Learning from a variety of people and discovering what works for you and doesn't work for you. Assuming what the guest wants and initiating the interaction. Finding the sweet spot between starting too small or starting too big. What good communication looks like. Tips on how to communicate using your body language. Being tired of working for other people. The importance of having a good lawyer when purchasing a restaurant space. Researching your landlord before signing a contract. Trust your gut, but also question it. Sister and brother team, Sofia and Stefan Soltys have hospitality in their blood. Growing up in the two restaurants their parents owned and operated, it was only natural for them to one day own their restaurants. In 2014, they opened Frances Food & Coffee, a cafe dedicated to supporting local businesses. Their latest venture, Little Odessa specializing in Eastern European food and local beers, and opened to months ago with acclaim. Show notes… Favorite Success Quote or Mantra. "Onwards and upwards." 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? High Energy. Attention. Respecting staff. Having fun. What is your biggest weakness? Perfectionist. Too empathetic. What's one question you ask or thing you look for during an interview? Look for nervousness- It says they care. Smile. What's a current challenge? How are you dealing with it? Managing cost. Share one code of conduct or behavior you teach your team. Treat your guest like a friend. Staying on your toes. What is one uncommon standard of service you teach your staff? Having a greater sense of awareness of anticipated needs. Share an online resource or tool. Guild of Sommeliers Podcast. 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 Never Split the Different: Negotiating as if Your Life Depended on It What's one piece of technology you've adopted in your restaurant and how has it influence operations? Merchant Facility 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 it a shot. Be nice . always have fun. Don't sweat the small stuff. Contact Info Instagram: @odessafitzroy Website www.littleodessa.com.au www.francisfoodandcoffee 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 Stefan and Sofia Saltys for joining me for another awesome episode. Until next time!