Restaurant Unstoppable with Eric Cacciatore

For 14 yours, serial entrepreneur, Jeff Fenster, has been creating companies in all kinds of spaces. These spaces included: a small payroll company, a digital marketing agency, a construction company. Obviously, there's got to be a restaurant thrown into the mix-- fast-casual Acai Bowl concept- Everbowl- with its headquarters in San Diego, CA. In its first 3 years, Everbowl has opened 19 locations in 2 states. He's also got "superfuel coffee" label, which they're selling at retail and on Amazon.

Check out The Jordan Harbinger Show Podcast as mentioned in today's episode.

Check out The Smart Passive Income Blog 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:

• "If you can crave the result so intensely, the work becomes irrelevant."

In today's episode with Jeff Fenster we will discuss:

• Micro-goals: what are they? How can they help?
• Entering a business/market with zero experience as a advantage
• Penetrate a market with fresh eyes
• 90% of restaurant fail because everyone comes from the same background and does things generally the same
• Relationship capital
• Digital marketing
• Creating the concept of Everbowl
• Benefits of turn-key
• Giving away food for free gets people through your doors and your food in their mouths
• Team members leave restaurants because of lack of opportunities
• Growth; can you grow too fast? Jeff says no.
• Vertical integration
• You NEED a coach and a mentor

Today's sponsor:

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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Relentless
2. What is your biggest weakness?
   • Lack of patience
3. What's one question you ask or thing you look for during an interview?
   • Can you make friends and have fun?
4. What's a current challenge? How are you dealing with it?
   • Juggling family and business, trying to give 100% to each
5. Share one code of conduct or behavior you teach your team.
   • Be remarkable
6. What is one uncommon standard of service you teach your staff?
   • Making friends with every customer and make sure no one leaves unhappy
7. What's one book we must read to become a better person or restaurant owner?
   • Relentless: From Good To Great To Unstoppable by Tim S. Grover GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Don't look outside their own industry
9. Name one service you've hired.
   • Solomon Ward Attorneys at Law - San Diego, CA
10. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
    • Zenefits Online HR Software
    • Xero Accounting Software
11. 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?
    • Make friends and have fun
    • Get one percent better every day
    • Be relentless

Contact info:

Email: jeff@everbowl.com -OR- connect@jefffenster.com

Social media:

Jeremy Mandrell and Anne Ng met while working for Thomas Keller at Bouchon Bakery in Napa Valley, California. They have been baking together ever since. They honed their skills in different kitchens around the San Francisco Bay Area before moving to San Antonio in the summer of 2010. In 2011 they met entrepreneur Charlie Biedenharn who joined them in forming Bakery Lorraine. Today, they've scaled Lorraine to 5 locations and they've also opened a Donut shop, Maybelle's Donuts.

Check out The French Laundry Cookbook by Thomas Keller as mentioned in today's episode.

Check out Square POS 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:

• "Mistakes stop here."
• If there's any question, there's no question."

In today's episode with Jeremy Mandrell and Anne Ng we will discuss:

• Lessons Jeremy took from culinary school
• Commitment to excellence
• From food science to food prep and cooking
• Applying science to food
• Maintaining a level of ridiculously high standards
• How to attract great people to your organization
• Defeating your own laziness
• Getting your foot in the bakery door via farmer's markets
• Proof of concept
• How to develop regulars
• Quality of quantity
• Food trucks
• 3-way partnerships are best
• Pop-ups
• Converting a condemned house into a bakery
• Start where you can
• The decision to close a shop NOT because it was losing money
• Sexism in the industry
• How have restaurants changed?
• The future of the industry

Today's sponsor:

QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

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.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Anne: approachability
   • Jeremy: hard work
2. What is your biggest weakness?
   • Anne: stubborn
   • Jeremy: cookies
3. What's one question you ask or thing you look for during an interview?
   • A team player, driven
4. What's a current challenge? How are you dealing with it?
   • Keeping up with stan...

For 21 years Behar led Starbucks' domestic business as President of North America, and he became the founding President of Starbucks International opening the very first store outside of North America in Japan. During his tenure, he participated in the growth of the company from only 28 stores to over 15,000 stores spanning five continents. He served on the Starbucks Board of Directors for twelve years before retiring. Additionally, Howard is the author of It's Not About The Coffee: Leadership Principles from a Life at Starbucks. His second book is titled The Magic Cup: A Business Parable About a Leader, a Team, and the Power of Putting People and Values First.

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:

• "There are no stressful situations, only stressful responses."

In today's episode with Howard Behar we will discuss:

• Serving others is everyone's purpose
• People problems are the hardest to fix
• Going from 28 stores to 15,000
• Your problems are usually people problems
• Forget balance; you need integration
• Depression after retiring
• The six P's
  • Have a purpose greater than yourself
  • Have passion for what you do
  • Be persistent, figure out how to get over, under, or around d obstacles in life; or change course
  • Have patience about your journey
  • Performance: people don't like to be measured; be in the moment
  • Everything we do in life is about serving people
• Communcation
• Trust
• How and Why Starbucks has so many stores so close together
• Servant leadership

Today's sponsor:

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times.Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Contact info:

Email Howard's assistant for booking: klewis@howardbehar.com

Email Howard directly: hb@howardnehar.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 Howard Behar 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 product...

Vaughan Dugan has been an entrepreneur since his elementary school days cutting lawns in Newport, RI. By the 90's he was a millionaire with his business Stellar Concepts & Design Inc. In 2006, Vaughan entered the world of Food and Beverage with his first concept Pizza Fusion. The brand was a trailblazer in the food industry and set the standard for environmentally-friendly restaurants. After Pizza Fusion, he began working with Rodney mayo and Scott Freilich, two of the most well-known name in south Florida restaurant sense-- and longtime friends from Dugan's college years. Together, they created Kapow Noodle Bar, part of the Subculture Restaurant Group

Show notes... Calls to ACTION!!!

• Join GroundZero Hospitality Bootcamp use promotional code "DONTSTOP" for 50% off
• 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:

• "Difficult roads often lead to beautiful destinations."

In today's episode with Vaughan Dugan we will discuss:

• Becoming an entrepreneur at a young age
• Surrounding yourself with great people
• No bad business with good people
• Business as relationships
• Partnerships
• Opening a restaurant with zero experience
• Sustainable operations
• Mentors
• Struggles with investors
• Increasing efficiency in your business
• Transparency with staff and customers
• Reaction to COVID-19
• Integrity
• Social media
• Diversification
• Consultants
• Restaurant tech

Today's sponsor:

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.

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • "My team. My partners."
2. What is your biggest weakness?
   • Patience. Trusting the process.
3. What's one question you ask or thing you look for during an interview?
   • Service vs. hospitality
4. What's a current challenge? How are you dealing with it?
   • "Spreading myself too thin. I can't say no."
5. Share one code of conduct or behavior you teach your team.
   • Respect for one anther which translates to treating the guests with respect.
6. What is one uncommon standard of service you teach your staff?
   • Storytelling. Asking the guest to tell what we can do better.
7. What's one book we must read to become a better person or restaurant owner?
   • Setting the Table by Danny Meyer
   • Pour Your Heart Into It by Howard Shultz
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's one thing you feel restaurateurs don't know well enough or do often enough?

Originally from Toluca, Mexico, Diego Galicia moved to San Antonio in 2001. He studied at The University of Texas-San Antonio, and the Culinary Institute of America. As a student at the CIA he worked at John Besh's Luke, a local french bakery, and Patty Lou's. Galicia also has served stints at Azul Condesa, Atelier Crenn, and Moto.

In 2013, along with co-chef partner Rico Torres, Galicia opened Mixtli (mish-ly) located in San Antonio, TX. Mixtli has been regarded as one of Texas' most avant-garde restaurants. Every 45 dinner their 90-minute tasting menu changes-- spotlighting a piece Mexico's history with each rendition. Galicia and Co-Chef/owner Rico Torres have been named to Food and Wines list of "Best New Chefs, in 2017, and the duo has also been listed as James Beard Semifinalists.

Check out The Subtle Art of Giving a Fuck by Mark Manson 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:

• "Be more concerned with your character and not your reputation because your character is what you really are and your reputation is merely what others think you are."

In today's episode with Diego Galicia we will discuss:

• Pressures of being a chef
• Keeping your circle small
• Reflecting on mistakes
• What can a restaurant job can supply for you when you're down on your luck
• Cooking is a team sport
• Never be afraid to ask fellow chefs for help
• Become a master of numbers
• Restaurants live and die by their numbers
• Lessons from a corporate kitchen job
• Tell a story with your menu
• Partnerships
• The secret to providing health insurance for your staff is that you aren't an asshole

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Commitment
2. What is your biggest weakness?
   • Patience
3. What's one question you ask or thing you look for during an interview?
   • If they have a car
4. Share one code of conduct or behavior you teach your team.
   • Respect
5. What is one uncommon standard of service you teach your staff?
   • Recognizing that "The customer is always right" is not true
6. What is one book that is a must read to make us a better person or restaurant owner?
   • Range: Why Generalists Triumph in a Specialized World
7. What's one thing you feel restaurateurs don't know well enough or do often enough?
   • Take care of their staff
8. Name one service you've hired.
   • Alsco - Linen Service in Texas
9. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Tock for reservations
   • LegalZoom for legal advice
   • Ehealthinsurance for affordable health insurance.
10. 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 ...