Restaurant Unstoppable with Eric Cacciatore

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.

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• "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...

Dick Delaney is the Owner of Delaney's Hole in the Wall located in North Conway, New Hampshire. Dick Delaney originally wanted to open a ski and snowboard shop in NH but started working in restaurants in the White Mountains area around 1981. In the late 80s, he and his wife decided they wanted to open a restaurant instead. Delaney's opened in 1994 is brings in over 4 million in total gross with a 15% profit. They currently own the restaurant building and both neighboring buildings. Delaney's is also a member of The Valley Originals.

Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve

Today's sponsors:

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting (With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more... Click Here to learn more.

Contact the guest:

• Website: https://www.delaneys.com/

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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

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• 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...

o you ever struggle with staying on top of administrative duties in your restaurant? Maybe you wish you had more time to spend with your family. If only you could clone yourself, right? Well, I may not be able to help with cloning, but acquiring an assistant may be easier and more affordable than you may have imagined. Today we have two authorities of the virtual assistant world on the show Nick Loper and Bryan Miles. Nick is the Founder of VirtualAssistantAssistant.com, a one-stop resource for all of your personal assistant needs and the largess resources dedicated to rating and reviewing virtual assistants. Bryan is the founder of eaHELP.com. eaHelp assists busy professionals and companies maximize the duties and results of administration and task project management with a single focus on helping leaders get the job done. Now hit play and listen how you can use the services of a virtual assistant to make your restaurant UNSTOPPABLE!

20 years ago Tony Tellin stumbled upon the Tazo Tea Offices. He would go on to serve as the right hand man for tea legend, Steven Smith. In 2015 with Steven Smith's passing, Tony Tellin, promise to continue the craft and creativity that made Smith one of the most recognized names in tea. Today, Tony Tellin serves as Head Tea Maker o for Steven Smith Tea.

Start where you are. Work with what you got. Do the best you can do.

In this episode with Tony Tellin, we discuss:

• How most masters consider themselves students before masters, because they never stop learning.
• How Tellin got into tea.
• Why we should make "having fun" a core value.
• Creating an "we" environment instead of a "us and them" environment.
• How curiosity and proactivity has served Tellin's in life.
• A little back ground info on Steve Smith.
• The role authenticity and being yourself has in branding.
• Focusing on being the best version of yourself instead of focusing on being like others.
• As a mentor, letting your people fail in order to learn.
• If you're invited to be a fly on the wall, be a fly on the wall and absorb. Be seen not heard.
• Choosing to do big things for small audiences instead of doing small things for big audiences and what comes of it.

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

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wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Stay moving.
2. What is your biggest weakness?
   • Easy distracted.
3. What's one question you ask or thing you look for during an interview?
   • Make the interview personal.
   • Go with your heart instead of your brain.
4. What's a current challenge? How are you dealing with it?
   • Teaching.
5. Share one code of conduct or behavior you teach your team.
   • Just get started, "throw a dart".
6. What is one uncommon standard of service you teach your staff?
   • Making something foreign approachable.
7. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM
   1. Many lives, Many Men, Many Masters
8. Share an online resource or tool.
   • Slack
9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
   • Revel
   • Fuso tea packing machine
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 with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
    • Slow down a bit.
    • Have fun.
    • Make more mistakes.If you're not making 2-3 mistakes a week, you're not having enough fun.

SmithTea.com

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Tony Tellin for joining me for another awesome episode. Until next time!