Restaurant Unstoppable with Eric Cacciatore

Before being one of the most influential Chefs in Portland, ME, Chef Rob Evans was following the family trade of being a electrician. The calling of the kitchen was just too loud. He would go on to work at Goose Cove Lodge, The Inn at Little Washington, and The French Laundry. Evans returned to Portland's restaurant scene in 2000, when he and his wife, Nancy Pugh, took over Hugo's. In 2009, Rob won the James Beard Award, "Best Chef in the Northeast." In 2012, Rob and Nancy left Hugo's to focus on Duckfat, which they had previously opened in 2005. Evans latest project is Duckfat Friteshack which opened in 2018 Show notes… In this episode with Rob Evans, we discuss: How Evans got into the industry. Using the restaurant industry to explore, get experience, and clarity on what you want to spend the rest of your live doing. When traveling, exploring, and gaining experience, giving the restaurants you work for a minimum of 1 year of your time in exchange for the lessons. Treating every dish you serve or meal you cook as a job interview, because you never know who your future investor could be. As an owner, working through your upper management to maintain high standards of detail and overall culture. What Evans did to earn a letter of recommendation from The Inn at Little Washington's Patrick O'Connell to work at the French Laundry. From the sous chef to the dish washing, creating a culture where there is an equal amount of "giving a shit". The value and admitting your mistakes. Going into business with people who counter you well. Repacking gourmet or fine dining dishes to be more approachable when going from cooking for white collar to blue collar guests, Repacking gourmet or fine dining dishes to be more approachable. How Evans style of "no waste" came from his attempts to maximize profit so he could stay afloat during the early years. Having a genuine and generous approach to style of service. How taking risks has served Chef Evans. Finding the right people to take over your business. Creating a business that is less dependent on creativity and skill level and more depending on systems, standards doing one thing better than everyone else, over and over again. Using technology to streamline processes. leveraging the gestalt management style. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Overly enthusiastic. What is your biggest weakness? Caring too much about what people think. What's one question you ask or thing you look for during an interview? Have you played organized sports. Look to see if they understand teamwork. What's a current challenge? How are you dealing with it? Getting his newest project on auto pilot. Share one code of conduct or behavior you teach your team. Don't belittle anyone. What is one uncommon standard of service you teach your staff? The golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Self Observation: The Awakening of Conscience: an Owners Manual If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Money. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take risks. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Hand held POS. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Golden rule. take risks. Appreciate the moment. Contact info: Duckfat www.duckfatfriteshack.com @duckfatmaine 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 Rob Evans 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!

Today we're here to discuss the 5 most overlooked elements in restaurant design. Today we're speaking with Belinda O'Kelly and David Kasprak. The Question: What are The 5 most overlooked elements in restaurant design? Belinda and David are behind O'Kelly Kasprak, a full service architecture, interior design and project management firm known for bringing a hospitality perspective to all types of commercial spaces. Their portfolio includes a variety of hotels, restaurants, bars, clubs, entertainment venues, sport and recreation facilities, theaters, corporate spaces, retail stores, and specialty projects. Today we're here to discuss what the Show notes… Favorite success quote or mantra: "Busy is good." In this episode we discuss: The "5 Most Overlooked Restaurant Design Elements" Lighting, LIGHTING, LIGHTING! Stay on Brand. Design For Flexibility. Seating Mix. Flat Tech Table Stablizers Making It a Complete Package. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Contact info: okellykasprak.com Belinda@okellykasprak.com David@okellykasprak.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 toBelinda O'Kelly and David Kasprak 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!f

Hailing from NJ, Karen Akunowicz started her career as a cook at the beloved Ten Tables restaurant in Jamaica Plain. She would go on to cook at Via Matta in Boston's Back Bay where she met restaurateur, and future business partner Christopher Myers. After living and cooking in Italy for a year, Akunowicz returned to Boston to continue working for the city's finest restaurants, including Meyers + Chang where she eventually become a partner. It was also at Myers + Chang that she become a three time James Beard Nominee for Best Chef Northeast. In 2018 she took the title James Beard, "Best Chef Northeast".Currently, Akunowicz is working on her first solo restaurant project, Fox and The Knife scheduled to open Winter 2019. Show notes… Favorite success quote or mantra: "Second start on the left, straight on til' morning." In this episode with Karen Akunowicz, we discuss: How Akunowicz got into the hospitality industry. Focusing on being helpful before being critical. Being open minded about the path you take in life; there are numerous ways to get anywhere in life. How it is not enough to do your job, you need to be immersed in your job to really excel. That if you're struggling or finding it difficult to get immersed in your work, you're not working at the right place. Why it is so important to admit when you don't know how to do something or when you don't know what something means. Its ok not to know. It is not ok to pretend to know. Letting what you want be known. What Akunowicz learned spending a year in Italy. How work ethic combined with a lack of ego or pretense are great attributes of a leader. The specifics that keep Akunowicz coming back to the restaurant industry. How you can't expect to get anything out of the world if you don't give anything to it. While it is important to give, you can't give all of yourself away. You need to put some of your energy back into yourself. Having business partners that have the same values and vision as you. How being in a business partnership is not much different than being in a marriage. Making sure you want the same things as your business partners. Staying focused on your vision. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity. What is your biggest weakness? Order, and control. It can be hard for others to cope with her attention to detail and high standard. What's one question you ask or thing you look for during an interview? What do you want? What's a current challenge? How are you dealing with it? Balancing everything that comes with opening a restaurant. Share one code of conduct or behavior you teach your team. Respect. What is one uncommon standard of service you teach your staff? Connecting with your guest. 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 What's the one thing you feel restaurateurs don't know well enough or do often enough? Relying on their staff. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Respect everyone Work Ethic Do it because you want to; not because you have to. Contact info: @KarenCake @FoxandKnife 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 Karen Akunowicz 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!

As far back as he can remember, Michael Cooney has always enjoyed being around small business owners. Growing up in a big Irish family, Cooney was no stranger to good food either, as there was plenty of home cooking. Cooney wouldn't REALLY understand food until he moved to California, where he worked for the Malibu Group. Cooney would return to Boston and work for Public House and Sorriso. It was at Sorriso where Cooney met future business partner, John Paine and the dreaming commenced. By 2014 Brewers Fork, located in Charlestown, MA, was founded and the team has been receiving nothing but praise ever since. Show notes… Favorite success quote or mantra: "Would you serve it to your mother?" In this episode with Michael Cooney, we discuss: How Cooney got his start in the industry. Letting the authentic personality of your servers shine through. Using work ethic and hustle to get ahead. Don't wait to do something. Take initiative. Communicate what you did. Ask for forgiveness later. The difference between doing something FOR someone and TO someone. How bar tending is really about making people feel comfortable and like they belong at your bar. The benefits of taking a job where you can "run your own show." In others words, working a job where you have freedom to manage yourself and be creative. It is in managing yourself and having freedom to create where you truly grow. Being aware that you never know who you future investors could be, so treating everyone like they're a future investor. How to get on the same page as your business partner, and what to consider when going into business with someone. How to approach someone you want to barrow money from. Make sure they're investing in you, not the business. Also, being clear from the beginning, what that conversation is going to look like. Banding together with our business and restaurant owners in your community. How creating a culture where your staff have their own regulars comes from giving your team knowledge and freedom. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Work ethic. What is your biggest weakness? Patience. What's one question you ask or thing you look for during an interview? Eye contact. What's a current challenge? How are you dealing with it? Staffing. Don't focus on find new staff, focus on retaining staff. Share one code of conduct or behavior you teach your team. Would you serve that to your mother? What is one uncommon standard of service you teach your staff? Have fun with your table. Don't worry about joking. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM 7 Habits of Highly Effective People: Powerful Lessons in Personal Change. If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast. What's the one thing you feel restaurateurs don't know well enough or do often enough? Share knowledge. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Pandora Business 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? When given the option, drink the better beer or wine. Always take everything with a grain of salt. Always hug your mother. Contact info: @Brewers_Fork Brewersfork@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 Michael Cooney 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!

Hailing from Amesbury, MA, Jeffrey Fournier got his start in the restaurant industry working in Los Angeles, CA. Fournier would return to Massachusetts where he would spend 8 years working under Lydia Shire in her Boston restaurants before he took the role of Executive Chef for the Metropolitan Club. In January, 2007, Fournier opened his first independent restaurant, 51 Lincoln in Newton, MA. where he got multiple "best chef" nods. Fournier's second location, Waban Kitchen came in 2013. In 2015, In a search for better quality of life, Fournier moved his family to Jackson, NH where he opened Thompson House Eatery. Show notes… Favorite success quote or mantra: "Fine is not good enough" In this episode with Chef Jeffrey Fournier, we discuss: Why "fine" is not good enough and what is good enough is 100% effort. How as you evolve and grow you learn that success comes from not putting the focus on yourself as the chef, but instead, putting the focus on the team. Thats when the magic really happens. How chasing accolades and riches is not a healthy way to go about business as a restaurateur. The more money you make and accolades you earn, will not effect your happiness. What Chef Fournier learned from the brigade system. Being super intentional about the next job you take. Do your home work. Only work for the best. You will become the average of those you work for. Cultivating a team with layers of talent. What "deep hospitality" looks like: Selflessness. Aligning your personal brand with other successful brands in the industry to garner the attention of investors. Establishing non negotiable terms and conditions with your investors. Having a "what's next mentality" instead of getting caught up in your achievements. The challenges of being a chef with BOH experience opening a restaurant with no FOH representation. Doing what makes you happy. Otherwise, it is just not worth it. If you don't like working in this industry, it's not worth staying in it. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Attention to detail. Care. What is your biggest weakness? Taking things too personally. What's one question you ask or thing you look for during an interview? Ask, "What do you want out of this." look for someone who wants to create something bigger than them self. What's a current challenge? How are you dealing with it? Sourcing good ingredients. Share one code of conduct or behavior you teach your team. Respect. Just be nice. What is one uncommon standard of service you teach your staff? There are no customers. There are only guests. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Don't worry about your name being in the paper; just worry about taking care of your people. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not open restaurants. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Excel. 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 or enjoy yourself. Push yourself to do your best; even when you're tired. take time to recharge and gain perspective. Contact info: thethompsonhouseeatery.com @thompsonhouseeatery 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 Jeffrey Fournier 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!

Hailing from Franklin Lakes, NJ, at the age of 15 Paige Gould got her start in the hospitality industry. After Graduating from the Culinary Institute of America in 2008 and completing an internship at Clio, in Boston, MA. Paige, with her future husband and business partner, Chris Gould, made the decisions to hang out for a few years where they learned under some incredible restaurants. Chris did time as sous chef at Coppa and the chef de cuisine at Uni Sashimi Bar. Paige was a cook at Clio and Toro. In 2014 they made the move north to Portland, Maine, and opened Central Provisions, where they were a finalist for the prestiges James Beard "Best New Restaurant" in 2015. 4 years later Central Provisions is still going strong and the couple has also opened a second restaurant, Tipo. Show notes… Favorite success quote or mantra: "Employees first. Guest second." In this episode with Paige Gould, we discuss: How being able to deliver and serve happiness is what originally drew Gould into this industry. How she learned from Ken Oringer, the importance of taking responsibility for your station. Even if you were not the person to prep the station, once you're on that station, it is your responsibility to make sure everything is standard. How she learned from Jamie Bissonnette, the value of leading by example, being charming, and keeping the mood light, and fun. How to cope with dyslexia in the restaurant industry. The supportive culture in Portland, ME among restaurant owners. Unlike other cities that Paige has worked in, where restaurants competed against each other, in Portland, restaurants work with each other. Creating the core value of not talking shit about other restaurants. Why it is better to own your restaurant space VS renting or leasing. If you want to be the best, you've got to work for the best. Sharing stories and history to round off your brand. If you get turned away from a bank after trying to secure a loan, find out why you got turned away and take corrective actions. Having more startup capital than you think you'll need. If you're purchasing the building that will house your restaurant, make sure you create two separate LLC's. One LLC that owns your restaurants and another LLC that owns the building. Hiring people who are strong where you're week. Being mindful and realistic about the restaurant you're creating. The more impressive you want it to be, the more effort and time it will need. Do you really want it? Really? Having your systems and culture in place before opening your second location. Constantly evolving and improving your systems. Never settle. Resources mentioned: 067: Chef Jamie Bissonnette Of Toro Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Butting pressure on herself. Accountability What is your biggest weakness? Doing, folding, and putting away laundry. What's one question you ask or thing you look for during an interview? Ask, "Why?" Why us? Why this city? If they respond with, "To pay my rent" it wont' be a good fit. What's a current challenge? How are you dealing with it? Securing a dishwasher. Share one code of conduct or behavior you teach your team. Don't lie to guest. What is one uncommon standard of service you teach your staff? Make sure the guest always has water. Remove the formalities. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Danny Meyers on "The Irrelevancy of Being Right" If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Excel. What's the one thing you feel restaurateurs don't know well enough or do often enough? Take vacation. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Breadcrumb 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? Treat your employees well. finding happiness in what you do will lead in spreading happiness. Eat good food and drink strong drinks. Contact info: @chefchrisgould @_centralprovision_ @TipoMaine 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 Paige Gould for joining me for another awesome episode. Until next time!

Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best. Show notes… Favorite success quote or mantra: "The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best." In This Episode with Lucas Sin, we discuss: Sin's mission to open Chinese restaurants in order to spread culture and share stories. How Sin opened his first restaurant at the age of 16 in Hong Kong. When you're getting started, "Just do it!" Start where you can, as small as you can. The Story behind YPOPUP. The benefits of getting your start with Pop-ups. How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you. Opening a restaurant in the city you know and love the most. Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist. If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you. Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand. Having a mission that people with money want to get behind. If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic. The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs. How to approach someone, with a larger following than your own, to do a collaborative pop-up event. What data to pay attention to when determining your next location. The strategy and reasoning of opening restaurants on or near college campuses. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity. What is your biggest weakness? Distracts easily. What's one question you ask or thing you look for during an interview? Curiosity. What's a current challenge? How are you dealing with it? Making sure the employees in his restaurants are as happy as they can be. Share one code of conduct or behavior you teach your team. Don't screw up. What is one uncommon standard of service you teach your staff? Assume everyone in your restaurant is confused. It will force you to go the extra step in service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Thinking, Fast and Slow If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? What's the one thing you feel restaurateurs don't know well enough or do often enough? Took more risk with cuisine. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? WhenIWork 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? Kindness and empathy. Don't knock high heat cooking. Chinese food is pretty good. Contact info: junzi.kitchen/ @junzikitchen @Lucas.sin Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lucas Sin 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!

Raised in Buffalo, NY, Arlin Smith earned his bachelor's degree in Culinary Arts and Hospitality Management from The Culinary Institute of America in Hyde Park, NY. After making his mark in the Hudson Valley, he then set his sights on Portland, ME. In 2o12 Arlin Smith along with Andrew Taylor and Mike Wiley, purchased Hugo's from their mentors, Chef Rob Evans and Nancy Pugh. In 2015 the trio founded Big Tree Hospitality, which consists of Hugos, Eventide, Honey Paw and Eventide Fenway. Guided by a commitment to generosity, hard work, and innovation, Big Tree Hospitality earned the 2 James Beard nominations and won the award of "Best Chef Northeast" in 2017. Show notes… Favorite success quote or mantra: "Whenever work gets overwhelming, remember, it's just a restaurant." In this episode with Arlin Smith, we discuss: How Arlin got his start in the restaurant business and what it was that drew him in. When you identify talent in an employee, why it is so important to draw that talent out and to make that person aware of their talent. How to hold someone accountable. If you're going to be an owner, why it is beneficial to have worked all elements of a restaurant (dishwasher, line cook, chef, bus person, server, host, management). If you build something, stay true to the original vision. Don't be reactionary and make drastic changes. If you do make a change, put thought into it and be very strategic. Being mindful of who you partner with. Don't rush in! Go into partnership where the percentage of ownership is not determined by how much capital was initially invest. Letting your core values determine your brand. Knowing the value of your people and making sure they know how much you value them. Other things to consider when selecting your business partners. The benefits of establishing a separate brand for your restaurant group. Why outsourcing brand development is worth every penny if you do not have someone in house with that particular talent. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Good listening and responding. What is your biggest weakness? Chicken wings. Patience. What's one question you ask or thing you look for during an interview? Give me an example of a time you really took care of someone in the dining room. Look for passion in the story. The details of it. What's a current challenge? How are you dealing with it? Since opening Eventide Fenway, Smith has been dealing with the challenge of managing restaurants that are more than two hours apart by car. To overcome this challenge, Smith is delegating more. Share one code of conduct or behavior you teach your team. Delegation. What is one uncommon standard of service you teach your staff? Being generous. 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 If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Toast POS What's the one thing you feel restaurateurs don't know well enough or do often enough? Put their staff first. 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? Play good music on vinyl Be generous. Be kind. Contact info: BigTreeHospitality.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 Arlin Smith 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!

Harlan has been in the hospitality community for almost 20 years and played a leading role in 8 restaurant openings and several re-conceptings. Scott has guided the growth of restaurants that not only survived but thrived into several unique locations by creating systems and finding the right people. Today, Scott is the proprietor of Industry located in, San Marcos, TX. In addition, Scott is the founder of Harlan Scott Hospitality where he helps people make their dreams profitable and scalable, simultaneously improving quality of life for the owner and the employee. Show notes… Favorite success quote or mantra: "Be authentic and consistent. Also, surround yourself with people who make you better." In this episode with Harlan Scott, we discuss: How Harlan got his start in hospitality and ultimately fell in love with it. Attention to detail, and discipline to create and stick with systems being what separates the good restaurateurs from the great restaurateurs. When you see someone with ability and potential, let them know they got what it takes and provide them with opportunity. Using your pay check to invest in assets so you're not entirely dependent on your job. Not over-spending when opening a restaurant. Also do your due diligence to research and become a part of the community. Why you need to be your own cheerleader. If you're doing awesome stuff you need to tell people. Otherwise you'll be undervalued. How to be your own cheerleader without sounding egotistical. Creating culture with your presence. The way you work will set the pace and standard for everyone else. Don't build a business unless you have equity in it. How it is not ethical to dangle the equity carrot in front of talented, driven staff so you can get away with overworking and underpaying your team. The benefits of creating a restaurant concept that caters specifically to restaurant industry professionals. Knowing that as an employer your scope of responsibility goes beyond paying your employees a fair wage; it is your responsibility to mold the next generations of owners. better edict for counter service. Resources mentioned: 477: The benefits of open-book management with Mason Ayer The Great Game of Business: The Only Sensible Way to Run a Company The Four Agreements Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Authenticity What is your biggest weakness? Insecurity of how others perceive him What's one question you ask or thing you look for during an interview? Look for people who have ambition and dreams that go beyond collecting a paycheck from you. What's a current challenge? How are you dealing with it? Staying Relevant. Connect with each individual guest so relationship is what brings them back. Share one code of conduct or behavior you teach your team. Be transparent and authentic. What is one uncommon standard of service you teach your staff? Be real. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM Rocket Fuel: The One Essential Combination That will get You More of What You Want from Your Business If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Amazon Prime. What's the one thing you feel restaurateurs don't know well enough or do often enough? Not building enough systems and structure into your business. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be authentic and genuine to a fault. Love unconditionally. Contact info: Industrytx.com HarlanScottHospitality.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 Harlan Scott 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!

Pete Sueltenfuss was Born and raised just Outside of Boston, MA. When he turned 18, he made the move into the heart of the city and attended Cambridge School of Culinary Arts. He spent the next 10 years working in some of Boston's finest restaurants included Eastern Standard, where he met his now wife, Jessica. Pete and Jessica fell in love with Maine and made the move north where they both landed a job at Fore Street in Portland, ME, under the renowned Sam Hayward. They'd go on to help other successful restaurateurs open restaurants throughout the city. Today they are the proprietors of two brick-and-mortar operations by the name of Other Side Delicatessen Show notes… Favorite success quote or mantra: "Work Smarter; not harder." In this episode with Pete Sueltenfuss, we discuss: The benefits of keeping your head down and mouth shut early in your career. Just be a sponge. What will/can happen when you're not ready to run a kitchen, but you do anyway. Sueltenfuss admiration for Chef Jamie Bissonnette leadership style. Creating a ZERO TOLERANCE policy for disrespect between FOH and BOH. How the overall industry culture of working the longest, hardest hours is a recipe for long term disaster. When moving to a new market for work, take your time to acclimate into the community and settle roots before opening your own place. How at Fore Street, Chef Sam Hayward gave his crew the freedom of their own station, and how that freedom allowed Sueltenfuss the ability to grow personally and professional. Why it is so important to share your knowledge with your people. Advice on what makes a good partnership; you can't have "too many chiefs and not enough Indians." Why everyone on your team needs to have the same shared vision. Things to include in your partnership agreements. The power of transformative relationships in business. How growth comes from retaining guest not driving new guest in. The challenges of going from 1 to 2 locations. Extending your your trust. Letting your people make mistakes and learn how to create their mistakes. Living your life of a list. Resources Mentioned Steve DiFillippo of Davio's Chef Jamie Bissonnette of Toro Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? personability What is your biggest weakness? Confidence What's one question you ask or thing you look for during an interview? Confidence What's a current challenge? How are you dealing with it? Becoming more confident. Share one code of conduct or behavior you teach your team. Hospitality. What is one uncommon standard of service you teach your staff? Hospitality. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM The Apprentice: My Life in the Kitchen If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? Patience What's the one thing you feel restaurateurs don't know well enough or do often enough? Say, "Thank you." 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? Treat your Community well. Be a good friend. Don't be too hard on yourself. Contact info: Info@othersidedeli.com Othersidedeli.com @Othersidedeli 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 Pete Sueltenfuss 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!