FULL COMP: The Voice of the Restaurant Industry Revolution

Philip Camino is out to save his restaurants but, in the process, may be able to help save the industry. Today we discuss how he’s expanding the concept of team to include his vendors and how wellness plays a central role in his restaurant operations. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Transforming the business during Covid Looking at ways to mitigate risk Reduce costs Get more efficient Speak to landlords and stakeholders Building a partnership with landlords Collaborating with landlords rather than being against them Less tennants in the next 6-12months More failures happening within the next year Mid level spaces - much less demand Philip’s professional background Director of Finance at the Student Union Corporate job in enternatinment management company Corporate marketing Moved to LA and began in hospitality Lessons from a varied professional background People are everything World class artists and brands have world class teams Strong teams attract other talented people The hospitality job market Hiring has been hard in the past couple of years Even BOH hard to hire Essential to the running of the restaurant Restaurants will have a more diluted talent pool post-pandemic Covid is creating opportunity Reset of the industry 35% restaurant closures 35% less competition 65% of restaurants who are left will hopefully get 100% of the remaining business Finding a stronger team Wages will come down More top talent available Some of the best hospitality professionals in the world are now available Benefits to remaining restaurants Better team Better supplier relationship Better opportunities to capitalize Less competition Redefining relationships with vendors and landlords Widening the definition of “team” Principles of mutual investment Poor current working conditions for employees in the hospitality industry No health insurance No 401k Long work hours Initiatives for better employee compensation Bonuses based on actionable metrics depending on position Example: executive chef receives bonuses for cutting prime costs Receives a profit share of money saved Gameifying health and wellness Whoop app to encourage healthy habits Financially incentivize better recovery score Recovery score made up of wellness metrics to measure your stress levels Resting heart rate Sleep Respiratory rate Heart rate variability

I’ve never wanted to be the first anything. It takes courage to do something no one has ever done before, to dream a new dream. Chef Andrea Drummer has that courage. Today we discuss the changing tides within our industry and our culture...covering everything from cannabis to diversity. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Noticing race inequality Grew up poor in a middle-class neighborhood Noticed white flight Noticed the difference in education when attending a partially private, predominantly white high school and majority black high schools Called an n-word at age 19 by a man in a pickup truck Starting in culinary Always been creative in the kitchen 1st career in non-profit Advocated against cannabis use 2nd career as a cannabis chef Getting into cannabis cooking Moved to California from New York Went to culinary school Stress of culinary school caused illness Severe chronic pain Prescribed opiates but took cannabis instead to relieve pain The body metabolizes cannabis in a different way with food Cooking with cannabis made sense Making cannabis use accessible Increasingly being used by the older generation Less likely to be smokers The effects of a cannabis meal Choose your own strength Particpants inform Andrea of what they want to experience Tolerance Strength of high Andrea can infuse on site to strengthen the high Cannabis quality Purchased wholesale One grower Organic, outdoor grown High in THC Business during Covid More enquiries for private dining experiences Focussing on delivering at-home solutions to patrons Minorities and women in the industry Andrew Zimmern mentioned we have the opportunity to change how minorities and women have been treated so far in the industry Andrea creates equality in culture Focusses on uplifting black women Importance of good work environment Kitchens used to be hostile Chefs would throw things Andrea redefines her working kitchen Better working hours Friendly environment If you are not good to yourself,  you are not good for the kitchen Black Lives Matter Being apolitical is damaging to the movement Silence is impactful Encouraging non-black folks to listen and be open to hearing the truth The world is changing We all have a desire to be better We are still creating and learning during this time Success has no playbook Andrea is relatively new to culinary business Creating her own rules with intention Being true to oneself Reflecting during Covid Opportunity to be authentic and original when everything is quieter

One sacrifice that we all seem to make is that we spend an exorbitant amount of time away from our families. Personally, I worry about the impact that my career will have on my daughter. There are case studies out there, though and today’s guest, Christy Vega is one of them. Her restaurant, started by her father, has been in business for over 60 years. It’s one thing to love what your father does for a living, it’s something else entirely to choose that career path for yourself. Today we discuss the struggles and successes associated with saving the family business. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES The beginnings of Casa Vega Building a family business Building a strong staff culture Casa Vega staff as family Many staff members are long term Have been working there for 40+ years Struggles as an operator Not taken seriously as she was raised within the restaurant Not taken seriously as a woman Machismo Many of the staff are men Worked harder than anyone else to earn the respect of staff Differences in leadership styles Ray Vega Ruled with an iron fist Magnetic personality Strict Business minded Christy Vega Collaborative approach Adapts to change Follows feedback from staff and guests Weaknesses of Casa Vega Antiquated systems Takeout was not efficient Ideas for other revenue streams Popups in stadiums and airports Pivoting during the pandemic Used menu ideas for stadiums and airports to create a to-go offering Developed a drive-through system using PPP loan Set up the entire operation in 4 days The hospitality industry is a great teacher Your ability to problem-solve comes out of your education in the industry Not taught in school The personality to thrive in the hospitality industry Slightly insane Addicted to the atmosphere Hard working Optimistic Entrepreneurs are optimistic Restaurateurs are 10x more optimistic Greatest lesson from Christy’s father Business is business Through every hardship, it is a normal part of business Not to let the hiccups affect you Thinking of the next generation Christy’s kids are inspired by her work She wants them to be part of the business but also is fearful of their future Words to the industry Keep moving One foot in front of the other We’re all in this together

It's been really interesting to see chefs who are normally concerned with running a restaurant suddenly lobbying Congress, all in an effort to show how restaurants tie the whole nation together, economically and culturally. Today we discuss the fight for the survival of our industry and our planet with one of the chefs leading the charge. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES How Rick started in sustainability Rick has always been a “greater good” person Working together for the future of community Willing to sacrifice for the greater good To be sustainable, a restaurant needs a difference economic model organic/ethical produce is more expensive Most restaurants break-even or lose money Rick’s restaurant loses money Ways Rick is redefining his restaurant Commitment to local producers Revising pay structure 20% service charge on all checks Use service charge to pay FOH & BOH staff Hired back staff at a slightly lower hourly rate Split additional gratuity between FOH staff Is the industry ready to reopen? Have we had enough time to reflect? Issues need to be addressed before reopening Open-book management All staff know the business financials Having a strong culture Being open with staff about anxieties and fears Frontera has long-term staff Multigenerations Retirement age staff 50% split men and women Independent Restaurants’ Coalition has a weekly summit Speakers to advice on different issues Advocating for the Restaurant’s Act 25% of unemployment comes from the restaurant industry Less than 8% of PPP loans went to restaurants Restaurants’ Act would ensure a cash grant for independent restaurants to survive More loans are not helpful 30 senators & 160 House of Reps cosigned the bill Rick’s success is fuelled by desire to introduce Americans to Mexican food and culture Lived in Mexico for a long time Rich, complex cuisine Most Americans think of tacos, burritos, nachos, and margaritas as Mexican food Nachos considered American food in Mexico City Spreading the word TV work 12 seasons of long-time TV show “Mexico One Plate at a Time” Books Restaurants Advice to young people graduating from culinary school This will be tough You have shown you are not afraid of hard work The whole world will be redefined Create your own model Interactions with guests are important to BOH too Frontera went to a takeout/delivery model Rick was sad as there was no interaction with guests Pivoting during the pandemic Transformed Topolobampo into a private dining library space

I’ve spent so much time worried about myself and my own restaurant, I haven’t given much thought to the next generation of restaurateurs coming down the pike. What do they think about what’s going on? Are they discouraged by what they’re seeing? Do they have any valuable insight to share with us as we try to sort our way through this? On this episode we sit down with Eric Cacciatore, aspiring restaurateur and podcaster, who offers a unique perspective on the past and future of the hospitality industry. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES The value of networking in person Business is about relationships How Restaurant Unstoppable started There hasn’t been a culture of openness in the hospitality industry Everyone seems to be doing amazingly until they close down Lack of vulnerability is isolating Most successful hospitality leaders are the most generous with their path Mentors Eric looks up to It could be the best time to open a restaurant Lots of opportunities More human capital than before Restaurant Unstoppable podcast shows the industry as it is Intended to be motivating and inspiring Can be disheartening as the industry is very difficult Guests are honest with their failures The best of the best can still be struggling Two keys to growth in the restaurant industry Cash flow People How the pandemic has affected the podcast Making new mistakes The myth of the perfect storm Eric has learned the best variables to become successful via the podcast Knowing the lessons stops you from diving in Start with what you have Open-book management Opening your books to your team Teaching them how to run a business Being transparent and vulnerable Increases the bond in the culture Creates a team of leaders you can promote from within Vertical integration Growing deep rather than wide Investing in the next generation of people Making the business as airtight as it can be Developing a solid culture Expand into a community of businesses Plans for Restaurant Unstoppable Creating a network of past guests, listeners, tools, and resources in one place Creating a restaurant group Partnering with other restaurateurs Fear of failure Due to having a podcast about restaurant success, Eric feels pressure to be successful Starting where you can Focusing on organic growth Having a 10-year goal in mind Not expecting overnight results Building relationships Giving up equity in your business can make you lose autonomy Words of encouragement Where there is disaster, there is opportunity Indians used to burn fields to trigger new growth You don’t have to do it alone Know your strengths and weaknesses Dream with your team Set great goals

Branding experts like Chef Jet Tila have created an all-weather strategy for ensuring they’re able to provide for their families no matter what happens. The secret is creating multiple revenue streams through diversification. It’s not a easy process but the end result is looking pretty good these days. On this episode Jet Tila takes us on the journey from executive chef to household name. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Starting in entrepreneurship Dropped out of high school Became a chef on a fishing boat Had many skills Commerce Accounting Customer service Culinary skills Career path into hospitality Hosted cooking classes at his mom’s house Written in the Times Went to culinary school Wanted formal education to assimilate into the culinary world Getting credentials Being an executive chef felt isolating Restaurants were a means to an end Didn’t allow for family time The importance of mentorship Studying the brands of chefs Jet idolizes Neil Fraser Bobby Flay Brave entrepreneur Elton Brown Media savvy Guy Fieri Global brand Read business books Ask questions to great people Diversification is key To transcend, a person needs to become an institution You can be in multiple places as once Steps to becoming a brand Put your name where your restaurant is featured Get to know PR people Go the extra mile Getting onto TV Teaching in the School of Cooking in LA Taught working professionals how to cook Students happened to be producers One TV producer worked for the food network Networking is important Doing a good job Introducing yourself politely Lessons learned Blowing off Mark Peel by being too arrogant Find phenomenal mentors Be gracious for the opportunity Rejecting a job at Google What would life have been like? Goals before 2020 2019 busiest year in Team Tila history Looking at TV pilots Consulting with major TV networks and brands Social media growth The effects of the pandemic Lost momentum 60% down on revenue Pivoting into digital Netflix shows and NBC Licensing and marketing opportunities Food Network Live A-ha moments Finding balance between family and business We have an addiction to work Mental health fuels us to be high achievers but also hurts us Finding time for himself Space to reflect The future post-pandemic Many won’t survive The share of the market will increase Learning to work from home more Words to the industry This will pass Find a way to get through this as there is light at the end of the tunnel We can learn the lessons

Every restaurateur knows how important their digital footprint is but who has time for all of that? It’s hard to tweet when you’re backwaiting tables because your busier didn’t show up. Then the pandemic hits and, like it or not, your entire livelihood is determined by an audience you chose not to grow online. I found myself in the same boat and worried it was too late. The good news is that it isn’t and Shawn Walchef of Cali Comfort BBQ is going to tell us exactly how he transformed his restaurant into a BBQ media company. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES The beginnings of Cali Comfort BBQ 2019 achievements Cali BBQ relied on digital marketing due to having a non-obvious location Getting people  to care about BBQ, community and craft Becoming your own PR person A publicist was out of budget for Cali BBQ Shawn about books to learn about PR Focus on finding your own voice Internet has changed the way traditional business is done Cali BBQ became a media company when they were struggling in 2008-09 Why the internet is more reliable for marketing Provides actionable, measurable analytics Physical ads in newspapers are not as measurable Creating digital hospitality Hospitality has a competitive advantage Connection to customers Willingness to serve Having a full-time host is an example of investing in hospitality Recreating this experience digitally Responding to online reviews Interacting no Twitter, Facebook, and Instagram Proactive mindset to online audience building The difference between digital marketing and being a media company Digital marketing is about telling your own story online Media companies also tell the stories of others Cali Comfort BBQ share stories within the community Operators who are willing to be vulnerable online do best During Covid, operators are sharing their story and struggle Connecting with the community The key is reframing your relationship with your smartphone The pros and cons of outsourcing Outsourcing enables you more time You won’t learn as much if you outsource straight away Shawn originally did all social media, podcast editing, and blogging in house Now employs blogger and podcast producer Consumer habits have changed Pivoting during Covid19 Asking the right questions during this time Your website is your #1 asset Be known for what you do best Book recommendation: Story Brand by Donald Miller Focusses for getting started in digital marketing Continuous experimentation is what got Shawn and his company to level it is today Personalization of digital hospitality Now is the greatest time to build digital infrastructure for the future Social media is just one aspect of online marketing

I know what the data says, but what’s really going on behind the scenes? Is anyone hiring right now? Is anyone using this as on opportunity for expansion? Few can offer more insight than Brad and Jacqui from BMRS Hospitality Recruitment. They have been placing the best people with the best restaurants for almost two decades now. Today we take a glimpse into the present and future of the hospitality job market. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Opening BMRS Hospitality The niche of BMRS Candidates are long term relationships Initial reactions to the pandemic Changes in the industry Street dining is possible Alcohol off-licensing possible Important restaurants are closing How restaurants are coping Some pivoting to takeout Some pivoting to patio dining Some are just getting by Staying in business to keep undocumented workers employed Rent is a big determining factor Many restaurants could stay in hibernation if rent were removed Stalling date for a later date would land restaurants in insolvable debt Some companies are renegotiating There will be more real estate available post-pandemic Change the financial landscape for restaurateurs Candidates are reflecting Remaining positive 100 positions in March reduced to 10 There are jobs available Recruitment is a buyer’s market There are opportunities to work for amazing restaurants Talent pool is larger than it has ever been Many jobs will open all at once when the restaurants reopen LA Chef’s conference LA Times opened the Food Bowl Connected with them to do an industry event in 2019 - Labor Crisis Summit 100s restaurateurs attended Gained a lot of press Conference was intended to happen in March 2020 Big chefs and restaurateurs attending Open Table sponsoring Intended to be a food festival and conference Had to be postponed to 2021 Advice to candidates Network There may not be a position but building relationships is worth it Utilize LinkedIn and job boards Spruce up your resume Get aggressive Go the extra mile to be noticed Write personalized cover letters Present your resume beautifully Clients are always willing to meet great talent Josh has hired people he doesn’t have a position for Reevaluating the team Labor costs are skyrocketing Restaurateurs will be more discerning with who they hire

My name is Joshua Kopel and, up until March, I was a Michelin-rated restaurateur. Today, I'm not quite sure how I would define myself. In this moment,  I cannot help but look back on the choices I've made and question them. It hard to look in the mirror, as a person and as an industry but this is the time to do it. Together, let's ask the tough questions and come up with better answers. This is our opportunity to grow, change and come back better than before.  If you'd like to join the conversation, join us every Tuesday and Friday.

This one’s coming totally out of left field.  I had the pleasure of being on  my friend Luke’s podcast and I enjoyed the conversation so much, I stole some of it to share with you here. Luke is a digital marketer who’s built some huge brands within the industry. You’ll also get to hear a bit more of me than you normally do. Sit back, relax and listen to these 2 old dogs chew the fat. Click to sign up for our weekly newsletter. Click here to book time on my personal calendar. Click here to download our Restaurant Recovery Guide. Want to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business. SHOW NOTES Independent business owners struggle to create content Independent businesses have always struggled Slim margins 16hour days They feel that they have no time to create content Content Imposter Syndrome The feeling your content doesn’t stand up to the content in your industry Discouraging to try and compete with the huge amount of content on the internet Honesty tips the scale Be your unique business online Share what you do and the way you do it Showing your team and behind the scenes gets much more engagement Honesty builds a stronger connection with your audience Create the content you want to see in the world Elizabeth Tilton went viral because of their reopening guide They didn’t make it to go viral It was true to self Selfless stuff you are doing will resonate more than anything else People see through the hard sell Example Two members of staff manually assembled 600 hand sanitizer dispensers before they were shipped to customers Luke uploaded the security footage of them doing this Audience loved it Mundane everyday details are what makes your business interesting Everyone leaves happy philosophy Explains the vision of Josh’ restaurant Setting that expectation that there is nothing that they won’t do to make sure that the patron leaves happy Empowered staff to operate independently under this guiding philosophy Telling patrons that their happiness was important de-escalates any upset It’s a privilege to turn around bad feedback in real-time There are no limits to service Josh once fully comped a meal and drinks for a table of 8 Restaurant was running low on food Offered a free meal off menu of what food was left Having a passion for service is why we stay in the business Knowing your core passion is the most important thing The importance of teamwork Allowing them to put forward ideas Showcase their talents on It takes the whole team to make a shift run smoothly Customers pick up on team spirit No Us Without You Non-profit that feeds families of undocumented workers Having a holistic approach in digital and real-life created success Created a movement Taking a leap of faith Many miss the opportunity to act Scared of failure Those who take a leap are the ones who succeed