Restaurant Unstoppable with Eric Cacciatore

In this episode with Doug Radkey, we discuss: Why it is so important to love the work you do, ESPECIALLY in this industry. How owning a restaurant goes far beyond a love for to cooking. The importance of networking when you're young. Getting outside your comfort zone. Sacrificing social life to get ahead in your career. Staying organized and living your life off a list of to dos. The 3 key plans you need when opening a restaurant. Feasibility Plan. Concept Develop Plan. Business Plan. Doug Radkey is the owner and founder of Key Restaurant Group, a restaurant/bar start-up development agency in Canada. With 17 years of experience, Radkey is a leading voice in the development of feasibility studies, unique concepts, business plans, marketing plans, memorable menus, guest experiences, and financial management systems. Show notes… Favorite Success Quote or Mantra. Whatever you do, make sure you wake up excited to go to work ever day. If you're not, find new work. Resources mention getflow.com keyrestaurantgroup.com/solutions/ 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? Patience What is your biggest weakness? Being too patient. What's one question you ask or thing you look for during an interview? Ask, "What are three things you use a pencil for?" What's a current challenge? How are you dealing with it? Going through the technology options out there. Share one code of conduct or behavior you teach your team. Be creative. Think outside the box. What is one uncommon standard of service you teach your staff? Empower your team make decisions on the spot. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Your Restaurant Sucks!: Embrace The Suck. Unleash Your Restaurant. Become Outstanding Share an online resource or tool. Typsy FoodableTV.com What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast Touch Bistro 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? Hire the person. Not their experience Maximize every moment Be innovative. Contact Info Keyrestaurantgroup.com @KeyRestaurants 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 Doug Radkey 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 Clinton McIver​, we discuss: Knowing and having the mentality that the hard days make the good days. How Chef McIver fell in love with foods ability to make people happy. The benefits of doing an apprenticeship instead of going to culinary school. The diversity of people you get to experience working in hospitality. Creating the personal mission to learn as much as you can as quick as you can. How success in this industry comes from valuing quality over quantity. Overcoming extreme sickness to come back even stronger than before. Tasting your own food. Channeling out the bad and focusing on the good, and what you want. The proper way board and turn around a failing restaurant. Treating everyone moment of your life as if your future investor is standing right in front of you. Not being willing to trade autonomy for startup capital. Surrounding yourself with key people who are strong where you're weak. Holding high standards for yourself results in attracting onto yourself others who have high standards. Doing whatever it takes to make sure the people who come to your restaurant come back. Clinton McIver​ sharpened his teeth as sous chef at Vue de Monde. However, it was at Clayton Bowls Club where he truly made his name. After finishing at the Clayton Bowls Clube, Mclver got to work building his dream restaurant. I n the Winter of 2016 the 34-seat, Amaru, opened to much acclaim. They're still going strong. Show notes… Favorite Success Quote or Mantra. "The Harder days make the good days. Persistence is key." 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? Determinism. What is your biggest weakness? Discipline and self control to not have too much fun. What's one question you ask or thing you look for during an interview? Ask, "What do you want to achieve in life?" What's a current challenge? How are you dealing with it? Finding key staff members. Share one code of conduct or behavior you teach your team. Hold esteem for yourself. What is one uncommon standard of service you teach your staff? Be real. Be yourself. Have fun. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Alchemist: A Fable About Following Your Dream. Share an online resource or tool. Elizabeth on Food Andy Hayler What's one piece of technology you've adopted in your restaurant and how has it influence operations? Obee 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 relentless for what you want in life. Surround yourself with the people you want to be. Remember to love and have fun. Contact Info AmaruMelbourne.com.au Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Clinton McIver 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 Chris Wade, we discuss: How desire for travel brought Wade to becoming a chef. Nailing down and sticking to basic principles. Discipline to follow standards. Working for the best, but not staying more than 12 months. Not letting the critics get the best of you. Listen to and giving the guest what they want. Creating opportunity on your menu for the big spender and wow factors. The older you get, the less you put on the plate, because of how more confident you are. Not letting ego and partying get in the way of your success. Taking time to be grateful for what you have accomplished instead of being envious of what you've yet to accomplish. Spoiling your guest in the beginning to make them a regular. How regulars come back for the people behind the restaurant, not the food. Graduate of box hill, Chef Chris Wade AKA the Steak Mistro has spent many years cooking and learning alongside the greats, in some of the best-known restaurants in the world. Today Chef wade serves as Executive Chef and Part owner at Steak Ministry, in Melbourne, Australia. Show notes… Favorite Success Quote or Mantra. "It all starts with the right ingredients, then just bring creativity to the table." Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Drive. Passion. What is your biggest weakness? Patience for silly people who don't try their best. What's one question you ask or thing you look for during an interview? Excitement to join his time. What's a current challenge? How are you dealing with it? Preparing for a world tour. Share one code of conduct or behavior you teach your team. Don't lie. Don't work in silence. What is one uncommon standard of service you teach your staff? The level of education and training they give their staff. 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. Stay focused. Forward planning is the key. Contact Info Steak Ministry Bar & Grill ChefChrisWade.com Instagram @ChefChrisWade Facebook/STKMChef Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Chris Wade 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!

To set up a demo with Untappd, CLICK HERE In this episode, Untappd's Brandon Walker, we discuss: What makes Brandon an expert on Untappd. Untappd's organizational history. How you can use Untappd for marketing. How you can use Untappd for its consumer analytics. The support systems Untappd porvides its users. How Untappd improves customer engagement. How Untappd improves in house efficiencies. The features you can upgrade to on the Untappd platform. How you can get complimentary in house promotions (valued at $300) if you USE MY LINKS to set up a demo. Brandon Walker is the VP of Sales for Untappd for Business (launched in February 2016) - a SaaS product geared to help beer-oriented businesses grow and better connect online. For the past 18 months, Brandon has been building a sales force that's grown from 1 to 60 people. Currently, there are over 14,000 businesses using the Untappd software. Show notes… Favorite Success Quote or Mantra. "Try to always view change as evolution and failure as a stepping stone to success." 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! Contact Info To set up a Demo or to learn more about Untappd for Business, CLICK HERE 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 Brandon Walker for joining me for another awesome episode. Until next time!

This is the 2nd interview with Chef Shawn Quade and Veronica Fill. To get the full back story, head over to restaurantunstoppable.com/297. In this episode with Chef Shawn Quade and Veronica Fil, we discuss: The role delegation plays in expanding your business. How delegation and giving people equity in the business increases drive, moral, and overall energy of the team. What Veronica and Chef Quade find appealing about the Los Angelos market. Doing only what you are best at, and surrounding yourself with a team of people who are better at all the other things. How surrounding yourself with great people doesn't just happen; it takes constant, gentle pressure. When opening a second location, getting the first location to the point where it doesn't need you to operate efficiently. The goal being to make yourself redundant on a day to day basis. Sharing the spotlight with your team. How awards and other accolades are becoming a bunch of shit and how they have more to do with advertising and marketing than anything else. Having someone on team to do the boring stuff (organizing contract, managing media, economics, trends, price forecasting). The benefits of pre-ticketed dining. Having definite strategies and goals put in place. Looking at what everyone else is doing, then do the opposite. The difference between the American and Australian markets. Creating new categories to instantly become #1. Having an open-mind toward technology. Show notes… Favorite Success Quote or Mantra. "You can't fail if you haven't stop trying yet." 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 Episode 297- My first recording with Chef Quade and Veronica Fil Typsy Tock Contact Instagram @Restaurant_Lume @MrHarrysMark Website RestaurantLume.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 Shawn Quade and Veronica Fil 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 Michael Lennox, we discuss: How Lennox became a successful restaurant owner with ZERO restaurant experience. How the opening of the Atlanta Belt Line has been creating new opportunity for local restauranteurs. How Lennox is using skills he picked up from his law and real estate experience as a restaurateur. Key things to consider when negotiating a lease. How to get an SBA loan with no prior industry experience. Surrounding yourself with a team of people who are strong where you're weak. Centralizing the communication between the FOH and BOH through the GM. Keeping your cool under pressure so your negative energy doesn't affect your team. Surrounding yourself with managers who have strong networks. Giving your managers opportunity to grow. Freeing yourself from the day to day with delegation so you can redirect your focus to working on the business. "Shaking the ghost" out of pre-existing restaurant spaces before moving a new restaurant in. Michael Lennox is a 33 year old Atlanta native. Upon returning to his hometown and prior to his career as a restaurateur, Lennox practiced law. Lennox took his first swing at the restaurant industry in 2014 with Ladybird Grove & Mess Hall. Following Ladybird's success, Lennox opened sister restaurants Muchacho and Golden Eagle in the fall of 2017 to much acclaim. Show notes… Favorite Success Quote or Mantra. "Genius is 1% inspiration 99 perspiration." 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? Trusting your team. Early and often. Ask questions later. What is your biggest weakness? Being his own biggest critic. What's one question you ask or thing you look for during an interview? Ask, "What do you like to cook during your free time?" What's a current challenge? How are you dealing with it? Building up the management company. Share one code of conduct or behavior you teach your team. Even if you Don't know that right solution or answer, just try as hard as you can. What is one uncommon standard of service you teach your staff? Put yourself in the guest shoes. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM A Lapsed Anarchist's Approach to: Being a Better Leader. Building a Great Business. Managing Ourselves. to the Power of Beliefs in Business. Share an online resource or tool. Taskworld What's one piece of technology you've adopted in your restaurant and how has it influence operations? Fintech 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? Try the hardest in everything you do. Never tell a line. Always give your friends and family the shirt off your back. Contact Info @ladybirdatlanta @MuchachoATL @GoldenEagleATL Thanks for Listening! Thanks so much for joining us 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 Lennox 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 Jolt App's Ben Morrell, we discuss: Jolt's company history. Why the Jolt app was created. Some of Jolt's major features. How Jolt saves you time and money. How Jolt helps reduce stress. How Jolt empowers your team, and makes the work place more fun. How much it cost to use Jolt. Ben Morrell is one of Jolt's original ten employees and works as one of their lead account executives. He joined the company when they were still a small garage startup around 5 years ago. In that time he has seen Jolt grow into a company of over 120 employees with thousands of customer worldwide. Jolt has developed some of the industry's leading technology to help streamline operations, boost accountability, visibility, and productivity, and help save restaurant owners thousands of dollars. To learn more about Jolt, CLICK HERE to schedule a one-on-one demo with Ben Morrell or https://calendly.com/benjamin-morrell/30min/ 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! Contact Info Benjamin.Morrell@joltup.com joltup.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 Ben Morrell & Jolt 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 Rob Perez, we discuss: Being self aware of your energy level as a leader. If you have high energy, you'll bring people up. If you have low energy you'll bring your people down. No one will exceed your energy. The significance of systems and processes in scaling. Taking advantages of the moment. Choosing to focus on the rainbow instead of the storm. The importance of delegating more instead of trying to do it all. How overworking and not asking for help leads to burnout. Thinking of your brand as a country. The difference between working for corporate operation VS your own independent. Working as a franchise opener so you can get experience with restaurant openings, before opening your own. Telling the story and creating the picture of what you're trying to build before you start building it. Learning to slow down when you communicate. How financial freedom and general freedom from your restaurant comes from volume. You need to earn so much in order to remove yourself from the operation. When you know its time to scale from one location, to two locations, and then to three locations. What led to opening the social enterprise, DV8 Kitchen. How success in a social enterprise comes from not lowering your standards. The role human dignity plays in the success of a social enterprise. Rob Perez got his start in the restaurant business as a young man living in California. He would go on to spend over a decade between the Hard Rock Cafe and Walt Disney Company. In 2008, Perez, along side wife Diane, launched a new casual dining concept in Lexington, KY, Saul Good Restaurant and Pub. In the years that followed, the couple opened two more restaurants under the Saul Good brand. In 2017, the Perez family opened Lexington's first social enterprise restaurant, DV8 Kitchen, with the mission to provide a second chance for individuals recovering from Alcohol and drug addiction. Show notes… Favorite Success Quote or Mantra. " You gotta know your numbers. We're not talking P&L's we're talking your personal #. If you are a 7 no one is every going to be higher than that number." 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? Patience. What's one question you ask or thing you look for during an interview? Look for people who are self-aware. What's a current challenge? How are you dealing with it? Operating in a saturated restaurant market. Share one code of conduct or behavior you teach your team. Know your number. What is one uncommon standard of service you teach your staff? Be proactive Anticipate needs of the guest. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Bible Share an online resource. Micros Pulse PWhat's one piece of technology you've adopted in your restaurant and how has it influence operations? eople Matter Now operates as Snag Hotschedule 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? Believe in something bigger than you. Put your family as a prior. Serve people. Contact Info Blue Grass Hospitality Brian Mcardy 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 XXXXXXX 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 Mark Jensen, we discuss: Being realistic about the level of work required to open a restaurant. Asking yourself, "Are you willing to handle that level of work?" Traveling and living to find your passion. Being patient during the come-up. Put your nose down, do the work, and give all of yourself. The more your put in now the more you'll get out later. The influence of a Biology Degree in cooking. How blowing up and being angry doesn't work as a leadership style anymore. Scaling from catering, to mobile truck, to brick and mortar. Slowly building your brand and network as your growing. Comparing yourself globally, not locally. Things to be considered when scaling with a food truck. Using Kickstarter to get a little cash and to show investors that you're building momentum. Keeping hope during the loan processes. Abandoning the idea of getting money from investors, at the expense of losing authenticity. Not spreading your team to thin by offering lunch and dinner. The Benefits of Pre-ticked seasonal Sunday supers. Using lists. Being aware of your energy and how your emotions are impacting those around you. Starting in his family's restaurant in Vermont, Chef Mark Jensen was soon working in restaurants in France, Scotland, Italy, and finally back in New England. Eventually, Jensen brought his family to Lexington, KY, where he began Mark Jensen Catering. The catering company evolved to include Fork in The Road Mobile Galley. In the summer of 2015, Jensen took the momentum he gathered from the mobile food truck and opened Middle Fork Kitchen Bar to much acclaim. Show notes… Favorite Success Quote or Mantra. "You should only aspire to what you're willing to achieve." 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? Focus. Perseverance Not taking on more than he's willing to take on. What is your biggest weakness? Thinking he can do it all. Time management. What's one question you ask or thing you look for during an interview? Let the interviewee talk. Find out if they have a plan. What's a current challenge? How are you dealing with it? Overcomeing the day to day. Share one code of conduct or behavior you teach your team. Excellence at all levels. What is one uncommon standard of service you teach your staff? Truthfulness. 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 Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time Share an online resource or tool. Heritage Radio Cooking issues with Dave Arnold. The Business of the Business with Phil Collichio. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Toast 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 yourself. pay attention. Do good. Contact Info Chef@middleforkkb.com www.middleforkkb.com Thanks for Listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to CHEF MARK JENSEN 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 Billy Terrell, we discuss: Creating a feeling of camaraderie and comfort for your guest. Being able to seperate the good drunks from the bad drunks. Being able to tell bad drunk in the most polite way they're being a bad drunk. Crazy stories from his Bull Riding days. How success doesn't always have to be centered around money. It can also be centered around happiness. The qualities of "bartender's bartenders." As a bartender, why it is smart to put an end to conversations around religion and politics. Love what you do. Your guest will feel it. They'll feel it even more if you don't love what you do. The BBQ culture of sharing what you know. Why sharing what you know is good for business and makes everyone better. Your biggest competition being yourself. Keeping it simple and being patient. Hailing from Red Bay, AL, Billy Terrell got his food and beverage career started bartending. As far back as he can remember, whenever he was in a new city he made it his personal mission to hunt down that cities best BBQ. In 2002 Billy got the cooking itch while in Nashville cooking for inner city youth. That triggered a series of events which ultimately lead to The Beached Big and TinWest BBQ. Favorite Success Quote or Mantra. "If you are putting your name on it, it has to be as good as you can make it." 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? Doing what he likes. Being true to himself. What is your biggest weakness? Time management. What's one question you ask or thing you look for during an interview? Hire people you can get along to. What's a current challenge? How are you dealing with it? Getting over his cold. Share one code of conduct or behavior you teach your team. Believe in what you're doing. If you are saying you are the best, you better believe it. What is one uncommon standard of service you teach your staff? Eye contact. Don't just hand people food, hand them your excitement for the food they're about to eat. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Holy Bible Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue Share an online resource or tool. Terry doesn't leverage online resources. He's more into What's one piece of technology you've adopted in your restaurant and how has it influence operations? 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? Listen to your customers... to a point. You can't please them all. Leave a legacy. Love everyone. Contact Info @thebeachedpig 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 BILLY TERRELL 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!