Restaurant Unstoppable with Eric Cacciatore

In this episode with Carey Bringle, we discuss: What BBQ means to Carey; fellowship. Transparency with why and how you do things and not letting the critics get to you. Mentoring someone to the point where they can go out and start their own then and helping them when the time comes. Starting your restaurant as a side hustle or hobby, and slowing scaling into full time. Being patient for the right location. Finding partners/investors who believe in you and give your free range. Learning from your failures. The risk of not having a back up plan. Developing your personal brand. Networking and strategically aligning your personal brand with other brands that are doing well. Going to other successful restaurateurs for advice when starting your restaurant. Taking the time to figure out the numbers before you open. Sharing your knowledge with those looking to open a restaurant. Making your guest feel like they are a part of the family. Starting a restaurant spending every day doing every job and slowly creating trust, and systems to empower your tea m and slowly remove yourself from the day to day. A Nashville native with deep-seated roots in West Tennessee BBQ culture, Carey Bringle developed an appreciation for 'BBQ at a young age. He would spend much of his young adult live being mentor by uncle, Bruce Bringle, and competing as a champion BBQ'er. Bringles famous Peg Leg Porker opened in 2013 to offer Peg Leg Porker sauces and rubs, a new line of professional-grade home smokers, and Peg Leg Porker Tennessee Straight Bourbon Whiskey and of course, some damn good BBQ. On top of all of this Carey recently started his on podcast. Peg Leg Porker Live from the BS corner. Show notes… Favorite Success Quote or Mantra. Opportunity comes often. It knocks as often as you have a trained ear to hear it, a trained eye to see it, a trained hand to grasp it, and a train head trained to use 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? Being true to himself. What is your biggest weakness? Loud mouth. What's one question you ask or thing you look for during an interview? Look for fun people. What's a current challenge? How are you dealing with it? Focusing on the most important things, and not spreading himself too thin. Share one code of conduct or behavior you teach your team. Treat everyone like family. What is one uncommon standard of service you teach your staff? Share the tips with everyone. Thats not my job doesn't exist. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Anatomy of Peace: Resolving the Heart From Conflict Share an online resource or tool. Drudge Report Nashville Business Journal Nashville City Paper What's one piece of technology you've adopted in your restaurant and how has it influence operations? Fresh Hospitality 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? Cant never could. Be honest and true to yourself. Work your ass off. Contact Info @Peglegpoker /peglegporker www.peglegporker.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 Carey Bringle 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 Deb Paquette, we discuss: How helping people is what drives Chef Paquette. Identifying those who are with you for more than just the job, and helping them through their career. Discovering mentors through books. Working in the industry for others for at least 5 years before trying to open your own restaurant. You've got to make sure its what you want to do, plus you gain more clarity over time. Understanding that not everyone has the same experience as you. What might be common sense for you is not common sense for everyone. How to show someone the right way to do something. Approaching angry tables with positive energy. The key to good to communication is asking questions and listening. Understanding value in an industry of small margins. The significance of trusting and believing in your people. Learning that not everyone is going to love your style and to not take it personally. Don't let the negative reviews get you down. How to defuse awkward and difficult guest. Taking jobs early on that will teach you about management, systems, and structure. A female potty mouth's opinion on #metoo. Chef Deb Paquette has been working in Nashville for 30+ years. After graduating form the culinary institute of America, she became the first woman in TN to qualify as a certified executive chef. She's won countless awards and accolades and was the chef/owner of Zola – named in Gourmet Magazine as one of the Top Sixty Restaurants in the United States. IN 2012 Chef Deb came out a short lived retirement to join forces with 4-Top hospitality as Executive chef at ETCH. Four years later the partnership opened a second location, ETC. Show notes… Favorite Success Quote or Mantra. "You need work ethic and to be a nice person." 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? Work Ethic. Humor. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? "Do you you play nice with others?" What's a current challenge? How are you dealing with it? The lack of work ethic from the new generation. Share one code of conduct or behavior you teach your team. Communicate everything. If you don't know the answer to something, ask. If you did something wrong, tell me. What is one uncommon standard of service you teach your staff? Being knowledgable servers. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM On Food and Cooking: The Science and Lore of the Kitchen The New One Minute Manager Share an online resource or tool. The Google Machine What's one piece of technology you've adopted in your restaurant and how has it influence operations? vitamix cvap 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? If you're not having fun, dont do it. be Be happy. Eye contact. Love your family. Contact Info ETCH ETC 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 Deb Paquette 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 Derin Alemli, we discuss: Being true to yourself. Studying the consumer market. Retaining the human element in a technology driven restaurant. Using catering to scale into a brick and mortar. Using ingredients that can be integrated across multiple menu items. The lean startup methodology. Starting with a "minimal viable product". Keeping your menu simple, yet interesting. How to sell a vision. Using SBA loans to validate the vision and find more funding. What to consider when finding a location. What the flow of a high-tech, low-touch company looks likes. Why Derin decided to go with proprietary technology. Graduate of the University of Central Florida and the University of Chicago, Derin Alemli is a cereal entrepreneur. His first entrepreneurial success, DownBeats, set Derin up to tackle his newest entrepreneurial venture Square Roots Kitchen, a fast casual restaurant using technology to give customers the ultimate meal customization experience. Their theory is that an automated restaurant, if done right, can give consumers an easier and more personalized experience that's fast while allowing to operate with minimal staff members. Show notes… Favorite Success Quote or Mantra. "Be true to thy own self." 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 @DerinAlemli @SquareRootsKitchen www.squarerootskitchen.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 Derin Alemli 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 Margot McCormack, we discuss: Keeping it simple... Make it taste good. Learning the importance of systems and organization. Understanding that you are the only person that makes your restaurant a priority and giving freedom from your restaurant to your employees. What you can learn from working for a corporate restaurant. Encouraging people who've "got it". The value in doing your own thing. Maximizing the college experience. Welcoming people into your restaurant as if you were welcoming them into your house. Choosing to be a part of the solution and not a part of the problem. When opening a restaurant, start where you can, not where you think you should. Being careful about who you're partnering with. The value of just taking a leap and starting. Scaling from one locations to two locations Nashville native, Chef Margot McCormack is a graduate of UT Knoxville and the Culinary Institute of America. 1995 After spending some time cooking in NYC, Chef McCormack returned to Nashville as Executive Chef of F. Scott's. In 2001 Chef McCormack opened her own restaurant Margot's Cafe and Bar. Five years later she opened her second location, Marche Artisan Foods. Both restaurants are going strong to this day. Also Chef Margot was just nominated for James Beard "Best Chef Southeast". Woot woot! Show notes… Favorite Success Quote or Mantra. "Make it taste good." 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? Work ethic. What is your biggest weakness? Work ethic. What's one question you ask or thing you look for during an interview? hire for hospitality. Hire the person, not what they can do. What's a current challenge? How are you dealing with it? Staffing. Adopting to the cultural changes. Example. Tattoos and piercing are now ok. Share one code of conduct or behavior you teach your team. Bring something to the table. What is one uncommon standard of service you teach your staff? Make a human connection to 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 Chez Panisse Pasta, Pizza, & Calzone (Chez Panisse Cookbook Library) The Good Earth 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. instagram 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? Have fun. Work hard. Make memories. Contact Info @MargoCafe 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 Margot McCormack 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 Tandy Wilson, we discuss: How hard word and creativity is enough to make it in this industry. How if anyone tells you they know everything about food or the restaurant business, they're full of shit. Why letting drugs and alcohol run your life is simply not worth it. How good it feels to turn your life around. Applying simple techniques and the striving to be perfect. Keeping your station organized. Going after passion and not the money. The power of having a goal and writing it down. Biting your tougnue and absorbing information. Keeping a journal to document your life. Saying you "buy local" when only a few local items exist on your menu being bs. Advice on how to build a business plan. Knowing your numbers. Sharing growth and opportunity with your people. Native of Mt. Juliet, TN, from an early age, Chef Trey Cioccia developed a deep connection to food, the land, and farming. Cioccia spent 16 years working as a line cook. Four of which were at, The Hermitage Hotel's Capitol Grille, where many Nashville chefs get there start. In 2013 he opened The Farm House in SoBro District of Nashville. 3 years later he opened Black Rabbit. Show notes… Favorite Success Quote or Mantra. "With respect, hard work, and creativity, you can get somewhere." 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? Sense of urgency. Consolidation is consideration. What is your biggest weakness? Doesn't know when to stop. What's one question you ask or thing you look for during an interview? Ask, "What book are you reading?" What's a current challenge? How are you dealing with it? Trying to get ahead. Know that every person coming into your restaurant who puts food in their mouth is taking care of your family and team. Share one code of conduct or behavior you teach your team. Don't rip tape. What is one uncommon standard of service you teach your staff? Let the guest be 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 Culinary Artistry Share an online resource or tool. For the Small business magazine What's one piece of technology you've adopted in your restaurant and how has it influence operations? Become Excel spreadsheet champion 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 every day. Don't play with politics. Be Who you are. Contact Info Instagram: @tciocciatn @thefarmhousesobro @blackrabbittn Websites: TheFarmHouseTN.com BlackRabbitTN.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 Trey Cioccia 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 Brett Ottolenghi, we discuss: How Brett got into the business of food importing. Having something to fall back on if your entrepreneurial venture doesn't work. Advice on how to bring a food product to market. Certain logistics that you can get caught up on when bringing a product to market. How doing one thing really well can take you far. Taking whats good and making it better Why Brett founded the Vegas Food Expo (VFX) What to expect at the Vegas Food Expo Trends in the restaurant industry. Why following trends is not always a good idea. Leveraging trends to create new products. Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foods. Ottolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors. In this episode with Brett Ottolenghi, we discuss: How Brett got into the business of food importing. Having something to fall back on if your entrepreneurial venture doesn't work. Advice on how to bring a food product to market. Certain logistics that you can get caught up on when bringing a product to market. How doing one thing really well can take you far. Taking whats good and making it better Why Brett founded the Vegas Food Expo (VFX) What to expect at the Vegas Food Expo Trends in the restaurant industry. Why following trends is not always a good idea. Leveraging trends to create new products. Brett Ottolenghi began in the food industry in 1998 importing truffles from Europe and selling directly to home gourmets via trufflemarket.com. In 2003, Trufflemarket.com evolved involved into artisanal foods. Ottolenghi is also the founder of the Vegas Food Expo (VFX)-an American food trade show designed for small and innovative companies that might not have the budget to present at larger food shows and connects them with retailers, chefs, restaurant owners and potential investors. Show notes… Favorite Success Quote or Mantra. "If you really look closely real over night success took a long time." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Contact Info VegasFoodExpo.com www.artisanalfoods.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 Brett Ottolenghi 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 Cara Graham, we discuss: Trusting your gut/intuition. The value of working in corporate structure to learn the standards. The authentic personality of your servers coming out in front of your guest. Constantly putting yourself in uncomfortable positions in order to grow. Not being pretentious with your food and beverage knowledge. Learning by constantly taking on new responsibilities. The importance of educating your staff, so your staff can educate your guest. Being confident and sure as a leader. Working together as a team. Giving your people opportunities or risk losing them. Hiring people that mesh well with your team chemistry. How to maintain your cool when someone green is doing something totally stupid. Being open to learning from your staff. The importance of giving back to your community. Hailing from Pegram, TN Cara Graham got her start in hospitality serving while in college. She instantly fell in love. Over the next 20 years she would progress by constantly challenging herself, and taking on tasks she wasn't accustomed to. She climbed the latter from server, to bar tender, to manager, and eventually to general manager at Eastland in Nashville. It was at Eastland where she met her future business partner, Chef Hal Holden Bache. In 2011, together, they opened Lockeland Table Community Kitchen and Bar. Show notes… Favorite Success Quote or Mantra. "Follow your moral compass." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Paying attention. Constantly living in a place of growth. What is your biggest weakness? Worries too much. What's one question you ask or thing you look for during an interview? Pay attention to body language. What's a current challenge? How are you dealing with it? Work-life-balance. She has overcome this by empowering her team. Share one code of conduct or behavior you teach your team. Be kind. What is one uncommon standard of service you teach your staff? Be yourself. Know your menu. Know the stories behind the food. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Feed the Resistance: Recipes + Ideas for Getting Involved Share an online resource or tool. Cherry Bomb Podcast. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be kind work hard find what you love. Contact Info Cara@lockelandtable.com Email: employment@lockelandtable.com Instagram: @lockelandtable Chef Hal's personal Instagram:@chefhalholdenbache Facebook/lockelandtable 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 Cara Graham 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!

[smart_track_player url="http://traffic.libsyn.com/restaurantunstoppable/456_Chef_Hal_Holden-Bayche_mixdown.mp3" twitter_username="ericcacciatore" ] In this episode with Chef Hal Holden-Bache, we discuss: The new generation being the generation that brings us back to doing things the old way, "Getting their hands in the dirt!" Traditional education not necessarily being the best path. Surrounding yourself with the greatest if you want to be the greatest. ESPECIALLY during the come up. How kitchen culture has evolved to be more supportive and collective. If you bust your ass for others, they'll bust their ass for you. Life in an apprentice program. The importance of learning to cook for the guest and not for yourself. Being mindful of how the menu you write affects your team. The power of a well balanced group of three in a partnership. making a list of nonnegotiable list of things you'll need to be happy.when opening a restaurant. How when you go to work for the best during your come up, the best come to work for you. Your goal being managing managers. Not being one of those chefs who says they lost their life to their restaurant. Creating standards and sticking to them. How to handle critiques. Chef Hal Holden-Bache attended Shepherd University in his home town of Shepherdstown, WV. After graduating, Hal fine-tuned his abilities apprenticing at the world-class Greenbrier Hotel and Resort. When he wasn't apprenticing he was seeking the mentorship of Certified Master Chefs, and world renowned restaurateurs. In 2002 he arrived in Nashville, TN. 10 years later he, along side business partner, Cara Graham, opened Lockeland Table Community and Bar. Six years later they're still going strong. Show notes… Favorite Success Quote or Mantra. "Teamwork makes the dream work!" "Chemistry is more important than talent sometimes." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Social and emotional intelligence. What is your biggest weakness? Desire to be a father. What's one question you ask or thing you look for during an interview? Ask, "What book are you reading right now?" You can learn a lot from a person with this questions. What's a current challenge? How are you dealing with it? making adjustments to his team with the departure of his Sous Chef. Share one code of conduct or behavior you teach your team. Control your emotions. Take care of your health. What is one uncommon standard of service you teach your staff? Treating every person as 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 The Art of Living According to Joe Beef: A cookbook of Sorts Share an online resource or tool. instagram 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? Education. Get it and give it. Its possible to be profitable. Take care of your community. Contact Info Email: employment@lockelandtable.com Instagram: @lockelandtable Chef Hal's personal Instagram:@chefhalholdenbache Facebook/lockelandtable 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 Hal Holden-Bache 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!

n this episode with chef Debbie Sutton, we discuss: What Debbie first liked about the hospitality industry; dealing with and making people happy. Keeping sight of the bottom line. Bad issues in most restaurants starting at the top. How to turn around a failing restaurant. Our responsibility as business owners to see the good and strengths in others, pulling it out of them, and helping them along their path in life. Holding people back from progressing for your own benefit being the worst thing you can do. How success can be defined by how many people you've helped. How the corporate world put people "in a box" and limits creativity. The power of declaring what you want in live. Say it out loud! How Organization is important and if you're not organized find people who are. Focusing on what you do best keeping the cashflow high. While it is good to be the best at one thing, don't put all your eggs in one basket. How less... can be more. Keep it simple. Why knowing what you're able to do and holding your ground is so important during the negotiation process. Learning how and knowing when to say "no". How saying no can lead to trust. Hailing from New York, Chef Debbie Sutton has 30 plus years of cooking and restaurant management experience. In 1999 wanting to offer more, she and her Father chose to open their own café' and catering business in White House, TN. Today, Debbie is Owner and Executive Chef of 8 Lavender Lane, a full service catering and foods company managing 1,100+ event meals and 250,000+ wholesale sweets per year within the wedding, corporate, and special events arena's. Show notes… Favorite Success Quote or Mantra. "Be inspired by everyone you meet and everything you see. And, inspire someone every day. Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Not living in a box. Optimism. What is your biggest weakness? Organization. What's one question you ask or thing you look for during an interview? Ask, "Why do you want to work here?" What's a current challenge? How are you dealing with it? Expansion Share one code of conduct or behavior you teach your team. Beware of how you present yourself. What is one uncommon standard of service you teach your staff? Do whatever it takes to make the customer happy. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Alexa 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? Inspire people everyday. Be inspired by people every day. Be inspired by everything you see. Contact Info Debbie@8lavendarlane.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 Debbie Sutton 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 Jeff Newman, we discuss: How success comes from the work you do after you've done all your work for the day. Whether busy or slow there is always one speed you move in a kitchen. Taking the time to mold the next generation of professionals. continually questioning what you're doing. Organization and list making. Taking the guest prospective to be proactive. The tiny details that make a big difference. Getting out of your education what you put into it. How to manage people. Being true to yourself. Getting over the fear of just starting. Continuous improvements. Taking care of your employees. Having more money than you think you need. Chef Jeff Newman hails from Lexington, KY and got his start working at the Marriott. While at the Marriott he was offered a scholarship to attend The Culinary Institute of America. After the CIA he fulfilled his obligation with the Marriott and continued to sharpen his teeth at Boone Tavern. In 2014 He partnered Jon Rigsby and opened Blue Door Smokehouse. They've been selling out of brisket daily since. Show notes… Favorite Success Quote or Mantra. "Perseverance and success is based off all the work you do after all the work you've done all day." Today's Sponsor Gusto- "The best payroll, benefits, and HR for the small business owner." It is time to let Gusto do the heavy lifting. Sign up today, and once you run your first payroll you'll get 3 months FREE on Gusto. Click Here to get started bentobox- Bring your restaurant's hospitality online with BentoBox. Get in touch to learn more and save up to $1500 on initial setup when you mention Restaurant Unstoppable. Click Here to get started Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Positivity. What is your biggest weakness? Being a dreamer. What's one question you ask or thing you look for during an interview? Hire people who engage you during the interview. What's a current challenge? How are you dealing with it? Not being able to meet the meat demand. Share one code of conduct or behavior you teach your team. Honesty What is one uncommon standard of service you teach your staff? Know your guest's name and whats going on in their live. it has to be genuine. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM A Walk Across America Share an online resource or tool. Mind of a Chef Instagram @reneredzepinoma @anthonybourdain @mikeisabelladc @franklinbbq 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? Authenticity. Acceptance. Be open minded. Eat good food. Contact Info Bluedoorsmokehouse.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 Jeff Newman 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!