Restaurant Unstoppable with Eric Cacciatore

With excitement allow me to introduce to you today's guest Managing Partner at The Idea Collective and Co-Founder of Trufl, Chris Dimmick. With 10 years of experience opening and operating a myriad of unique properties, Chris is driven daily by the constant progress he sees in his restaurants and in the people who make them successful. Over the past 6 years Chris wears the restaurant operations, development, and management hat s for The Idea Collective, a multi-disciplinary creative consulting and experiential design firm. The Idea Collective has multiple past projects throughout the nation, and their two current projects are Sueno, and Tender Mercy, both located and Dayton, OH.

Check out Slack as recommended by Chris in this episode.

• Join Restaurant Unstoppable Network and get your first 30 days on me! Connect with my past guest and a community of superfans.
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• "Do cool shit with good people and stay curious."

In today's episode with Chris Dimmick we will discuss:

• Being a consultant
• How to recruit
• How to be recruited
• Accessing capital
• Taking advantage of a smaller market
• Earning trust in a new market
• Losing capital and rebounding

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

PlateIQ- the leading AP automation platform in the hospitality industry. Since 2014, Plate IQ has been saving time and money for companies like Cava, Tender Greens, and more. Just upload your invoices into Plate IQ and our proprietary technology will code each line item to your chart of accounts — automatically. For Bill Pay, virtual cards, and end-to-end invoice automation, head to plateiq.com.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu!

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Empathy
2. What is your biggest weakness?
   • Empathy
3. What's one question you ask or thing you look for during an interview?
   • Empathy
4. What's a current challenge? How are you dealing with it?
   • Adapting to ownership
5. Share one code of conduct or behavior you teach your team.
   • Over-communication
6. What is one uncommon standard of service you teach your staff?
   • Smiles, eyes, names.
7. What's one book we must read to become a better person or restaurant owner?
   • Welc...

Its Talking Tuesday and the topic of Discussion is Stephen R. Covey's The 7 Habits of Highly Effective People: Powerful Lessons in Personal Change Tune in to discover how you can start making a change in your life by first starting with changing how you see the world. Also discover what habits you can develop to become more effective and make your restaurant dreams unstoppable!

CLICK HERE to schedule your discovery call with David Scott Peters and redeem your $1,000 off... only available to Restaurant Unstoppable Listeners.

Email [email protected] with your name and email to get the 3 free bones mentioned in today's episode.

In this episode, David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss budgeting.

In 2003, David discovered his passion for teaching independent restaurant owners on how to build a business that gives them financial freedom and freedom from their restaurants, and he's been doing it ever since. He specializes in coaching independent operators because once they have the proper systems and methods in place, their passion for providing an exceptional experience elevates the industry and their communities.

David is a regular speaker at food industry events all over the country, is a regular guest contributor to restaurant industry publications, and enjoys teaching restaurant owners how to live their passions while also operating a profitable business.

Check out his website: davidscottpeters.com

David Scott Peters is an industry powerhouse overflowing with information and mentorship. He has joined Restaurant Unstoppable on 5 previous episodes including:

Check out episode 141: Helping Put The Power Back In The Hands Of Independents

Check out episode 437: Where To Start With Menu Engineering

Check out episode 578: How To Build A Budget

Check out episode 639: 7 Steps For Creating Great Managers

Check out episode 763: Checklists 101

https://www.youtube.com/watch?v=eO-drVzsffo

• 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 can have the one bad day, it’s what you do the next day that defines you.”

In today's workshop with David Scott Peters we will discuss:

• 1 Trailing 12 Month Sales
• 2 Sales % by Category
• 3 Cost of Goods Sold
• 4 Labor $ and % by Position
• 5 Fixed or Variable?
• 6 Create a Plan
• 7 Forecasting Sales

Join the network to receive all the tools and resources from each workshop including today's.

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party plat...

For 10 years Jennifer was the general manager, wine director at the very successful Annisa Restaurant in West Village, New York. It has been said that she was a fixture of the restaurants dining room with her designer dresses and Towering heels. After hanging up her high heels at Annisa she started Cape House Catering where she catered to off premise events for 3 years. Today the entrepreneurial spirit still seems to be burning bright with her latest venture “Good To-Go”. Good To-Go is the first all natural “dehydrated gourment” line of package meals.

Chef Chris Viaud is owner and executive chef of Greenleaf Millford and sister restaurant, Culture, both residing in Milford, NH. Originally from Randolph, MA, Chris and his parents, who had immigrated from Haiti, moved to Londonderry, N.H. where, post-high school graduation, he attended Johnson & Wales University, receiving his bachelor's degree in Culinary Arts & Food Service Management.​Post culinary school, Chris came back to Boston where he spent three years at Deuxave, a true culinary landmark for modern French cuisine in the city, where he gained experience working alongside chef and owner Chris Coombs, Adrienne Mosie, and acclaimed chef Stefanie Bui. Since his time at Deuxave, he has been an essential part of four restaurant openings in the Massachusetts and New Hampshire. In the spring of 2019, Chris opened Greenleaf in what was the Souhegan National Bank building in Milford, NH. Chris' approach to food is rustic yet refined by classic techniques and his menus are driven by locally grown seasonal products. His strength and motivation build from the support of his family, friends, and staff and he continues to push himself every day.

Check out episode 742 with Keith Sarasin as mentioned in today's episode.

Check out VOLT ink. Recipes, Stories, Brothers by Bryan and Michael Voltaggio as recommended by Chris in today's episode.

• Join Restaurant Unstoppable Network and connect with my past guest and a community of superfans.
• Subscribe to the Restaurant Unstoppable YouTube Channel
• Join the private Unstoppable Facebook Group
• Join the email list! (Scroll Down to get the Vendor List!)

• "Live life, eat , work, and play like there's no tomorrow."

In today's episode with Chris Viaud we will discuss:

• Race perceptions in modern America
• Mentors at Johnson & Whales
• Culinary school advice
• The importance of culture and how to efficiently implement it
• Popups
• Becoming a master of time management
• Learning from the corporate food world
• Lessons learned from opening a restaurant for the first time
• What a trip to Europe taught Chris about food relations
• A chaotic, highly anticipated opening
• Budgeting an opening
• Partnerships with friends
• Breaking up a partnership
• The importance of lawyers in business creation
• Leaning on tech when you need it

Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback. Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide. As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team!

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.

Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It...