99 episódios

What do the most successful entrepreneurs know, that you don't? Today's most successful Restaurateurs and Restaurant Professionals sharing tips and insights 2-days weekly to help make your restaurant dreams unstoppable! Listen as our guest explain what it takes to be successful in the restaurant industry. We'll discuss topic on how to lead, manage and market a successful restaurant. Join us at RestaurantUnstoppable.com to find show notes which recap all books, services, resources and tools covered in each episode. An incredible resource for any aspiring Restaurateur. Now, Join our community and make your restaurant dreams UNSTOPPABLE!

Restaurant Unstoppable with Eric Cacciatore Inspiring interviews with todays most successful restaurateurs 2-days a wee

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What do the most successful entrepreneurs know, that you don't? Today's most successful Restaurateurs and Restaurant Professionals sharing tips and insights 2-days weekly to help make your restaurant dreams unstoppable! Listen as our guest explain what it takes to be successful in the restaurant industry. We'll discuss topic on how to lead, manage and market a successful restaurant. Join us at RestaurantUnstoppable.com to find show notes which recap all books, services, resources and tools covered in each episode. An incredible resource for any aspiring Restaurateur. Now, Join our community and make your restaurant dreams UNSTOPPABLE!

    695: Megan and Dino Santonicola on Knowledge, Organization, and Persistence

    695: Megan and Dino Santonicola on Knowledge, Organization, and Persistence

    Megan and Dino Santonicola are owners of Partenope Ristorante located in Dallas, Texas.
     
    They are a dynamic duo with Dino, a master of pizza, and Megan, with her 20 years of experience in the Dallas restaurant and hospitality industry.  In 2011, Dino became the executive chef and master pizzaiolo of Cane Rosso in Dallas. During his 7 years with Cane Rosso, Dino grew the concept and brand from one location in Deep Ellum to 9 locations from Dallas to Houston to Austin.
     
    Megan and Dino met while working at Cane Rosso where Megan developed and guided the growth of operations of Cane Rosso. She has been involved in the Dallas restaurant and hospitality industry since 1999 with concepts such as The Green Room, Dragonfly and Hibiscus. She was also the food and beverage director at the Hotel Palomar and Central 214 for 4 years.
     
    Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Nothing in the world can replace persistence." In today's episode with Dino and Megan Santonicola we will discuss:
    Persistence is free; UTILIZE IT! Growing up in Italy Old-school mentorships Too focused on scaling these days; enjoy the work! Knowledge is power in this industry Shortcuts lead to negative consequences Pizza! Restaurant groups Scaling Location scouting Staffing struggles Overstaff when you first open to compensate for dropouts and potential bad hires Business cards for restauranteurs? "Choose your partners very, very well" Empower and recognize your staff Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

    Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

    P&G Dawn Professional Dawn Professional is the #1 dish detergent found in almost every commercial kitchen in the US. Dawn Professional has long-lasting suds that clean 58% more dishes per sink. Using Dawn Professional reduces sink changeovers by 35%. Using Dawn Professional saves you up to 6,000 gallons of hot water per year vs. private label. Dawn Professional is a mild product with proprietary large molecules break down grease, but don’t penetrate the skin.

    Knowledge bombs
    Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Persistence What is your biggest weakness? Control freaks What's one question you ask or thing you look for during an interview? Is this what you really want to do? What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Tone: passionate, intentional, welcoming, relaxed What is one uncommon standard of service you teach your staff? We really believe in what we do and stay true to our mission What's one book we must read to become a better person or restaurant owner?  Setting the Table by Danny Meyer GET THIS BOOK FOR FREE A

    • 1h 24 min
    694: Kulsoom Klavon on The Future of Food Halls

    694: Kulsoom Klavon on The Future of Food Halls

    Kulsoom Klavon is the Vice President of Curation at The Food Hall Company (owned and operated by Front Burner Group)  and today we're here to tap into her unique perspective on F&B in the food hall world.
    Kulsoom is responsible for selecting all the food and beverage concepts that go into Food Hall Company's locations (currently Legacy Hall in Plano, TX, and a food hall in Nashville opening this fall (with additional Letters of intent in other markets) and is an incredibly dynamic food-insider. Her unique background has provided her with a successful strategy in the face of the ever-changing nationwide food hall trend.
    Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you follow your passions and make a career out of it, you'll be happier than and better than anyone else at what you do." In today's episode with Kulsoom Klavon we will discuss:
    FOOD HALLS! Balanced perspective to food service (customer and operations) Curating in-flight menus for American Airlines Why is there a food hall immersion? Food halls are meant to be an anchor destination to drive traffic to a place Will food hall's canabalize restaurants? The benefits to opening in a food hall A good place to test a concept before moving to a restaurant You're only responsible for food and labor You pay a licensing agreement based on percentage of sales Major flexibility in licensing agreements How The Food Hall Co. operates (more focused than others) How to get into a food hall Future fold halls need to be an experience; it's not just about the food Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

    Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.

    P&G Ad Copy HERE

     
    Contact info: The Food Hall Co. website
    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 Kulsoom Klavon 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!

    • 59 min
    693: Terry Pham on Failure is Not Trying

    693: Terry Pham on Failure is Not Trying

    Terry and Jennifer Pham opened the first Fat Straws in 2002 and, despite a challenging economic climate, grew 15-20% each year. In 2007, Fat Straws launched its second store in north Dallas.
    Even the 2008 recession didn’t slow Fat Straws’ continued growth, due in part to the Pham's focus on quality control, outstanding service, community-based marketing and an emphasis on strong relationships–with customers and employees.
    Today, Fat Straws has reached a total store count of 4 locations and is looking to expand across the DFW area to bring “happiness in a cup” to even more thirsty customers.
    Check out RestaurantOwner.com as mentioned in today's episode!
    Check out Entrepreneur's Organization as mentioned in today's episode
    Check out Indistractable by Nir Eyal as mentioned in today's episode!
    Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Failure is not tied to outcome, failure is not even trying." In today's episode with Terry Pham we will discuss:
    Gaining regulars becoming a staple in your customer's day/life Go out of your way to show you care The importance of sensory details of a restaurant Communication and "bedside manner" Importance of a smile The intricacies of training Entrepreneur peer groups How to survive a recession Constant improvement Guerilla marketing Quality control Expansion and scaling Honesty and goodness as inherent in people Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

    Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

    MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

     
    Knowledge bombs
    Which "it factor" habit, trait, or characteristic you believe most contributes to your success? 5:30am accountability call Monday-Friday What is your biggest weakness? Not asking for help What's one question you ask or thing you look for during an interview? Wanting to know who they really are without trying to impress What's a current challenge? How are you dealing with it? More competition now than when we started Share one code of conduct or behavior you teach your team. Serving others What is one uncommon standard of service you teach your staff? Having empathy for others What's one book we must read to become a better person or restaurant owner? Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Deep understanding of financials Name one servic

    • 1h 24 min
    692: Todd Coerver on 3 Steps to Recovering a Lost Brand

    692: Todd Coerver on 3 Steps to Recovering a Lost Brand

    Todd Coerver is the recently-announced CEO of the Austin, Texas, hamburger chain, P.Terry's.
    Prior to his current role, Todd served Larkburger as CEO and Taco Cabana as chief brand officer and Chief Operations Officer.
    And if we go back EVEN FURTHER...
    Before his role at Taco Cabana, Todd spent 14 years at Whataburger where he ended his tenure as VP of marketing and innovation.
    Check out P. Terry's founder/owner Patrick Terry's episode #691 as mentioned in today's episode!
    Check out The SPEED of TRUST: The One Thing That Changes Everything by Stephen M. R. Covey as mentioned in today's episode!
    Check out Contagious Culture by Anese Cavanaugh as mentioned in today's episode!
    Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "You only grow as fast as you can replicate the magic." In today's episode with Todd Coerver we will discuss:
    Growth and scaling Growth from within Do what you love Sharing information helps everyone Importance of execution Ditching the ego Being brand-driven Partnerships Employee reviews Let your staff move around within the company, don't pigeon-hole anyone What it takes to be an entrepreneur Trust as the most important thing among team members Simplicity and replication Employee-first mentality Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.
     
    Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 

    MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable
     
    Knowledge bombs
    Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Spending the time to connect with people What is your biggest weakness? Finance-side of business What's one question you ask or thing you look for during an interview? Brand knowledge What's a current challenge? How are you dealing with it? Maintaining culture as we grow Share one code of conduct or behavior you teach your team. Assume positive intent What is one uncommon standard of service you teach your staff? Calmness leads to better decision-making What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM  The First 90 Days: Proven Strategies for Getting Up to Speed Faster and Smarter by Michael D. Watkins The SPEED of TRUST: The One Thing That Changes Everything What's one thing you feel restaurateurs don't know well enough or do often enough? Get off your phone/computer and go talk/connect to people Name one service you've hired. eSite

    • 1h 43 min
    691: Patrick Terry on Taking the Leap into Business Ownership

    691: Patrick Terry on Taking the Leap into Business Ownership

    In 2005, after a career in advertisement and owning two pizza places, Patrick and Kathy Terry decided it was time to go all-in on burgers. With that, P.Terry's was born. The vision was to re-create the burger joint Patrick remembers as a child: simple, with a focus on quality and great customer service. 15 years later P.Terry's has scaled to 16 locations in and around Austin, TX with plans to expand into Houston and San Antonio within the next year.

    • 1h 27 min
    690: Chris Schultz on Bringing Solutions Instead of Problems

    690: Chris Schultz on Bringing Solutions Instead of Problems

    This is Chris Schultz's 2nd time on Restaurant Unstoppable. We met over 4 years ago at the NRA show and he was on a panel I was hosting.
    A few months later I hosted Chris on Restaurant Unstoppable, Episode 341!
    Hands down, one of my best interviews out of 691 total episodes. It was so good, I re-published it last week.
    In that episode, we discuss how Chris helped Starbucks scale from 200 to 20,000 locations. Then we discussed how Chris helped launch and Scale MOD Pizza from its first single unit to 400 locations. When we last left Chris, his focus was on bringing MOD international.
    That was 3 years ago. Today, and for the last 2 years, Chris has served as the CEO of VOODOO Doughnut.
    Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Failure is not an option." In today's episode with Chris Shultz we will discuss:
    Problems are inevitable in restaurants; you have be willing to solve them Don't bring a problem; bring a solution Finding the right time to leave a role Scaling nationally vs. internationally Treat it like you own it How Chris brought Starbucks and MOD Pizza to the UK The degradation of culture through expansion Treating people fairly and holding them accountable Partners must align with your culture Having a "bad day" is mental; avoid it Must be tenacious and optimistic; authentic and committed as an operator A great a couch shouldn't be surprised when things go right What we can learn from observing accomplished sports coaches Trust goes both ways for employees, leaders, and investors Say "good morning" to everyone It's about the experience in today's world of delivery apps Listen to your staff AND your customers Do the right thing! Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.

    Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you’ll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable. 
    MarginEdge is the only restaurant management system to combine automatic invoice processing with POS and accounting integrations, improving financial performance, visibility, and efficiency. It all starts with snapping a photo of invoices with your smartphone. We take it from there – every line item and every handwritten note is captured. We then integrate with your POS, so each day you know everything you bought and everything you sold. We create a rolling P&L with drill-down capability and it flows effortlessly to your Accounting System of choice. For 50% off your first year. Go to me.marginedge.com/unstoppable

    Knowledge bombs
    Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Gratitude What is your biggest weakness? "Sometimes I'm a little full of myself" What's one question you ask or thing you look for during an interview? What are you passionate about? What's a current challenge? How are you dealing with it? Be honest/transparent Share one code of conduct or behavior you teach your team. Keep enough doughnuts in stock/knowing when to grow What is one uncommon standard of service you teach your staff? Be nice What's one book we must read to become a better

    • 1h 25 min

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