Restaurant Unstoppable with Eric Cacciatore

In this episode with Toa Green we discuss: Opening a restaurant day-by-day, lesson-by-lesson. Building your team. Getting out, connecting with local media, and your community. Paying attention to what your customers want. When you're on to something lean into it and test the market slowly. Getting your people trained to the point where you can leave your restaurant. The impact of doing a few things really well. Giving up on one dream to pursue an even bigger dream. A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners. Show notes… Favorite Success Quote or Mantra. "Step by step, courageously." 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? Being open minded. What is your biggest weakness? being more patient What's one question you ask or thing you look for during an interview? look for: kindness and compassion. people who are well rounded. passion for serving. people who are fun to be around. What's a current challenge? How are you dealing with it? Time. Share one code of conduct or behavior you teach your team. Honesty and openness. What is one uncommon standard of service you teach your staff? Go above and beyond for hospitality. 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 Creative, Inc.: The Ultimate Guide to Running a Successful Freelance Business Share an online resource or tool. Slack What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square Jolt 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 live freely and without fear love thy neighbor. Contact Info Toa@Crankandboom.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 Toa Green 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 Doug Mullins, we discuss: Anticipating guest needs and exceeding their expectations. Connecting with your guest by listening, processing, and retaining. Growing your community by connecting your guest. Mastering time management to scale. What qualities to look for in employees. How to take over a failing business. Changing atmosphere to change culture. Not over addressing a paticular demographic. entering into a franchise to steal ideas. Finding the perfect balance of systems and culture. The "Nine Box Model". Using organizational charts and chains of command to improve communication and structure. After receiving a degree from western Illinois university, Doug pivoted to a career in sales. 1991 he opened his first bar and grill and would open 3 additional operations by 2005. in 2004 Doug bought into a national sports pub franchise, and then transitioned to become a franchisor consultant for that same operation. In 2014 he joined Ouita Michel Restaurant Group as their Director of Operations, where he remains to this day.

In this episode with Dan Wu, we discuss: Not letting being perfect prevent you from starting. Being the biggest version of yourself. The value of knowing people. Seizing opportunity while it last. Working at different restaurants to learn. Doing well by doing good and tying your brand to other brands that are doing good. Being a skilled chef not being nearly enough to run a successful restaurant. Knowing that everyone struggles in the beginning, and you're not alone. Helping those who are just getting started. Rotating everyone through all the stations so the team grows. When people go to bat for you, how you can't screw it up. Your restaurant brand being an extension of your personal brand. Building a narrative while building your brand. Using Kickstarter to promote opening. Strategy for finding investors. Let your people figure it out on their own before interjecting. Originating from China, when Chef Dan Wu was eight years old he moved to the United States. After graduating college, Wu ate his way through San Francisco and New York. In 2014 Chef Wu managed to find himself on Masterchef. After Masterchef, he started his own podcast the Culinary Evangelist, which ultimately lead to opening his own restaurant Atomic Roman located in Lexington, KY. Show notes… Favorite Success Quote or Mantra. "Don't let perfect be the enemy of good." 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? Going big. What is your biggest weakness? Discipline to now do too many things. What's one question you ask or thing you look for during an interview? Where do you want to be in X years? What's a current challenge? How are you dealing with it? Staying focused by maintaining interest. Share one code of conduct or behavior you teach your team. See it from the customers point of view. What is one uncommon standard of service you teach your staff? Not nickle and diming people Share an online resource or tool. Google Youtube What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square T-sheets If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Don't be perfect be the enemy of good Just do it and always do it better the next time. do well by doing good. Good. Contact Info Instagram: @Atomicramen Facebook/Atomicramen 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 Dan Wu 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 Daniel Souder, we discuss: Having the courage to lead. Getting out of your comfort zone. How you know when you're ready to lead. Exposing yourself to food and beverage in order to really learning. Being a person of value by becoming a specialist. Treating people like individuals. The significance of creating a niche in a market. How being physically fit is just as important as being mentally fit. To grow from as an organization you need to grow from your core. Establishing yourself in growing communities. If something is not possible. Make it possible. Blaze a path. Not only buy food locally but doing all business locally. Student of Miami University, and Level 2, Certified Sommelier, Daniel Souder came up in Cincinnati, OH. Today, Souder is a sommelier-turned-restauranteur, serving as Co-Owner of Cincinnati's Pleasantry. Show notes… Favorite Success Quote or Mantra. "Leadership is scares because few people are willing to go through the discomfort required to lead." 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? Sense of control. Structure. Routine. What is your biggest weakness? Admitting that he has weaknesses. What's one question you ask or thing you look for during an interview? Hire personality and people who are willing to learn. What's a current challenge? How are you dealing with it? Saturation of the market. Grow a little everyday. Share one code of conduct or behavior you teach your team. Do it right the first time. What is one uncommon standard of service you teach your staff? Create a regular by starting a conversation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Tribe of Mentors: Short Life Advice From the Best in the World. Tools of titans: The Tactics, Routines, and Habits of Billionaires, Icons, and World-Class Performers. The 15 Commitments of Conscious Leadership: A New Paradigm for Sustainable Success. Share an online resource or tool. The Tim Ferris Show What's one piece of technology you've adopted in your restaurant and how has it influence operations? Reserve. Breadcrumb. Upserve. 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? chill out due dillegence. Be proactive not reactive. Be present. Always be learning Contact Info pleasantryotr.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 Daniel Souder 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 Wilson of Total Loyalty Solutions, we discuss: How Wilson got into the business. Why Wilson chose the Little Caesars Franchise. Some of the benefits of operating a franchise. Showing your employees that you're willing to do the work you're asking them to do. How Wilson scaled from 12 to 74 locations. Why Wilson ended up selling his 74 locations. How & why Total Loyalty Solutions was create. The power of capturing email addresses. Using push notifications via smart phone app to stay top of guest mind. How to get people to sign up for your restaurant's app. Key components to a good online ordering platform. What the future of direct marketing looks like. Mark Wilson owned 12 independent locations of Little Caesars Franchises before become the president of group that owned a total of 74 locations. Today, he's vice president of strategic loyalty sales at Clipper Magazine and Total Loyalty Solutions. Success Quote or Mantra "He who hears the most no's will eventually hear the most yeses." Resources Mentioned Total Loyalty Solutions Exclusive for Restaurant Unstoppable Listeners interested in learning more about Total Loyalty Solutions Online Ordering and Mobile Apps - get you first month of any new Total Loyalty Solutions service free by requesting a demo here: CLICK HERE FOR A DEMO 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 Total Loyalty Solutions 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 Mark Wilson 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!

Chef Anne Kearney, a culinary arts academy graduate, shares insights on tasting food, respecting space, hiring committed staff, and setting excellence as a standard. Her journey from New Orleans to owning Peristyle restaurant is inspiring, highlighting mentorship and adaptation in the culinary world.

In this episode with Chef Elizabeth Wiley, we discuss: Being mindful about how you make people feel. How hollering and being an shithead doesn't serve you or your team. How being more organized makes working more fun. Incorporating a debriefing. The importance of knowing yourself. Learning and leveraging a unique skill as point of entry into the industry. Being positive to attract onto yourself incredible people. "Three" being the magic number when it comes to partnerships. Getting front of house and back of house experience to improve your odds of success. Paying for a consultant when opening your first restaurant. Being detailed and realistic about your expenses with a cost analysis. Establishing a personal connection with your guest. Being super frugal and letting your cash determine your growth. Using partners to pump energy and new ideas into your business. Chef Elizabeth Wiley is a self-taught chef from Kansas City... on the Kansas side... who got her start working in her aunt and uncles restaurant. Wiley made a name for herself initially at The Winds in Yellow Springs, OH. In 2004 she opened Meadowlark Restaurant and later Wheat Penny.

In this episode with Chef Anthony T Head, we discuss: How Chef Head got into cooking. How cooking can be used to heal. The benefits of working for a restaurant hat has just opened. Having the freedom to fail. The role humility plays as a chef. Having high standards. Why serving your guest should be an intimate experience. The value of educating your team. Using media to educate your guest. Using fear and anger to lead NOT being a solution. Leadership in what you do. Working with people who need a second chance. Mentoring and teaching your people not only what to do, but how to be. Born and raised in Dayton, OH, Chef Anthony T Head is a graduate of Ball State University school of Business. Chef Anthony T Head is the son of the City on the mission to raise up the city and the next generation of restaurateur. Today he's the director of the Culinary Program at Ponitz (PO-NITS) Career Technology Center. Show notes… Favorite Success Quote or Mantra. "A good cook, cooks. A better cook reads. The best cooks write." 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? Communication his passion. His passion for serving others. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? Ask, "Why do you cook?" Then keep asking why. What's a current challenge? How are you dealing with it? Getting the next generation of young people to fail safely. Share one code of conduct or behavior you teach your team. Safety and sanitation. What is one uncommon standard of service you teach your staff? Respect for humanity and family. Empathy. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Better: A Surgeon's Notes on Perfromance 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? I love you. I believe in you. I believe in your dreams. Contact Info Facebook/ChefAnthonyHead Instgram: @GemCityChef Twitter: @ChefAnthonyHead 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 Anthony T. Head 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 Shane Anderson, we discuss: Having a "just do it" mentality. Mission driven operations. Letting your intentions be known. Being a part of your community to create opportunities. Existing to create change. Charging enough for your product or service. Constantly evolving and getting better. Taking items off your menu if they're under performing or require too much manpower to support. Using a mobile units to test markets Never under valuing your customers. In 2011 Shane Anderson opened Ghostlight Coffee. Six years later they launched the #GhostTruck, their mobile coffee house. On top of this, Shane's wife, Lezley is in the process of planning a new start-up to develop curriculum and provide training in Ohios emerging Medical Marijuanna industy. The couple also owns Little City Love, an online and wholesale greeting card and home goods company. Show notes… Favorite Success Quote or Mantra. "Just do it." 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? Just-do-it-tiveness . What is your biggest weakness? Paperwork. What's one question you ask or thing you look for during an interview? Ask, what it is they love about their favorite brand and then ask how they can apply that to our brand." What's a current challenge? How are you dealing with it? Paperwork. Share one code of conduct or behavior you teach your team. Don't underestimate the power of being nice. The power of not being pretencious What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Anything Malcolm Gladwell The Tipping Point: How Little Things Can Make a Big Difference Share an online resource or tool. What's one piece of technology you've adopted in your restaurant and how has it influence operations? Shoeboxed Soundtrack Your Brand 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. enjoy it Surround yourself with people you love. Contact Info www.GhostLightCoffee.com Ghostlight@gmail.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 Shane Anderson 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 Eric Soller, we discuss: The significance of positive reinforcement. Using systems to develop attention to detail. Problems being meant for solving; not for getting in your way. Empowering your team so you can gain work-life-balance. How to leverage Pareto's Princle (aka the 80/20 rule). Relentless pursuit for improvement. Not systematizing your restaurant at the expense of losing the human element. How convertible notes work. Controlling the flow of people at your register to pace your kitchen. How to get involved with your community. Eric Soller is a graduate fo the New England Culinary Institute. After graduation he served as operations manager for Solganik Food Group for six years until 2006. He'd go on to serve as Director of Marketing for Hobart, until 2016 which is when he opened Old Scratch Pizza along side wife, Stephanie Soller.