Restaurant Unstoppable with Eric Cacciatore

Learn more about Christi Christian  here . Key Takeaways Things are moving so fast that ideas you had a week ago could be moot now More and more we are encouraged to eat takeout The 9 ways to market your restaurant Take your menu and scale it down to what people want the most and what can travel well Up your sanitation and show your customers that you are actually doing it. Hospitality first – it...

  Interested in Toast as your POS? Contact me for an introduction! Eric at restaurantunstoppable dot com Learn more about Toast POS here . Learn more about Kevin Hamilton and the Toast POS leadership team here . Learn more about Chris Dimmick here . Key Takeaways Toast POS is free for the next 3 months Toast launched Rally for Restaurants with four main pillars: How to rally companies and individu...

  Learn more about Dr. Emily Williams Knight here . Key Takeaways CARES Act and how it works The purpose of hope and setting dates The restaurant industry is a 3-5% profit margin industry, we cannot survive on savings The June 1st deadline is unrealistic The industry needs a government plan to carry them through December AT LEAST Workers are incentivized to stay home for health, safety, and more m...

Learn more about Jennifer Desrosiers  here . Key Takeaways Go cashless if you can   Whatever you do during the crisis should still align with your mission statement Let your mission statement guide you through tough decisions during the pandemic Feed healthcare workers if you can Pop Ups—are they safe? How do we carry them out? Resources mentioned in this Chronicle

Learn more about Aaron Colby here . Key Takeaways what complying with"The new normal" looks like. Adjusting to minimal staff and working from home.  Being mindful of the shift within your business and making sure you're documenting these changes appropriate to remain compliant.  If your employees are making 1 dollar less an hour making sure they apply for unemployment insurance.  Are your people e...

Learn more about Dean Small here . Key Takeaways You must be positive and, dare we say, excited about the future You must have three strategies: short-, mid-, and long-term Short-term: convenience, restaurant-quality food via pickup, easy and safe as possible for the consumer, delivery plays a big role as well, keep your website up-to-date, Mid-term: reduce your menu, provide what people need, go...

Learn more about Peter Austen here . Key Takeaways People are cute g out what they don't need to do; that includes bars/pubs You have to adapt to lean operations Sell everything you have to your community What you do for your community will come back ten fold Do not forget those who do favors for you now (banks, landlords, etc.) Whether you stay in business is UP TO YOU

Learn more about Elizabeth Blau here . Key Takeaways Family meal best practices Employ waitstaff for deliveries Family style meals are economical Focus on what makes people comfortable Positive outlook is key Resources mentioned in this Chronicle: Postmates Grubhub James Beard Foundation - four resources and update 

Chef Kelly   Mullarney is a graduate from the CIA with nearly 40 years of experience working in, opening, and operating successful restaurants. Today Chef Kelly serves as  co-founder and chef of  Bruxie . Bruxie is responsible for the original Fried Chicken and Waffle Sandwich, and each unique sandwich recipe was developed by Chef Kelly.  Today, there are seven Bruxie locations in California and N...

  [Audio coming soon] Learn more about Katie Frank here . Key Takeaways Why hope is so important Be of service to your community Someone depends on you so be positive for yourself and everyone who you impact Hope for a more desirable future; it's UP TO YOU Have a vision for your future We need to rally, we can't do it alone Make a list of the negatives first and avoid them Figure out what success...

  Learn more about David Denny here . Key Takeaways Most landlords are being helpful--talk to yours NOW For the relief bill states, you hire the same number of employees, not necessarily the SAME employees The reasons why insurance doesn't cover COVID-19 Some restaurants have created non-profits to feed first-responders Feeding those in need gives you goodwill which will last and keep you alive wh...

Dean Small is a graduate of the Culinary Institute of America, where he apprenticed for two years at Windows On The World. In 1985, Dean became Director of Culinary Development and Purchasing Manager at El Torito Restaurants , which operated more than 220 units and 12 restaurant concepts, with operations grossing over $420 million. In 1988, Dean founded Synergy Restaurant Consultants to provide in...

Learn more about Bruce Irving  here . Key Takeaways Restaurants that show the customer the entire process of how pickup/curbside food is handled safely and successful Use social media to demonstrate that you are being safe with handling food to reassure them if you close you MUST stay relevant on social media If you are closed create a consistent online presence and talk to your customer base Go l...

Learn more about Matt Louis  here . Key Takeaways If it's impossible for your restaurant to safely and efficiently turn to take and delivery, don't do it; close. Don't play games with public health; take this seriously If you  feel uncomfortable operating amid COVID-19 concerns then don't do it Don't go forward with takeout/delivery unless you have solid plan; don't wing it Your staff could be in...

Chef Krimsey Ramsey graduated with a bachelor's in Petroleum Engineering from Louisiana State University --Krimsey also has her MBA From Texas A&M Corpus. After 5 years as a Petroleum Engineer, Krimsey had an extreme awakening and decided to change her life into one of positive activism through opening a restaurant. In 2017 Krimsey's Cajun Kitchen in North Hollywood, CA: The World's First 100% Veg...

Chronicle # 28: Start rebuilding NOW! - Jim Laube & Joe Erickson- RestaurantOwner.com RestaurantOwner.com is giving owners and operators 90 days of FREE membership. Email Jim at Jim@restaurantowner.com Let them know I sent you.  Audio here Key Takeaway The resources the RestaurantOwner.com is providing its members.  Understanding that we're in this together.  Is April 12 a realistic time to get ba...

Key Takeaway During hard times it's always amazing to see the unqique ways come together.  Donald sayers created a way to tip bartenders and servers when you have a drink. Its called ServiceIndustry.tips  Resources mentioned in this Chronicle: ServiceIndustry.tips  

Find out more about Patrick Mulvaney here . Key Takeaways Dealing with mental health during these anxious times.  Stepping up and being there for those in your community who need you. Patrick and Mulvaney are preparing 400 meals a day. Don't wait for funding, just take care of people... they'll take care of you.  being mindful of social distancing while you serve your community.  Holding family me...

  Find out more about Jillian and Suerte  here . Key takeaways Maintain culture by staying connected with your team while physically separated Suerte chose WhatsApp because it's less concerned with "work" WhatsApp and communication with your team allows you to get to know each other better and become closer while physically separated WhatsApp has a Coronavirus Information Hub on their website whic...

Key takeaways How their drive-through burger stand was up 39% Why Erica still decided to make the hard decision to close, despite the willingness of her staff to continue working.  We ask,  "Is it the socially responsible thing to stay open?" Staying in contact with your people via social media.  Working ON the business during this slow time.    Resources mentioned in this Chronicle: None

Raised in Cleveland, Ohio, Jason Berkowitz is a hospitality veteran dedicated to team development and operational excellence.  Jason credits his Psychology degree from Michigan State University for helping shape his unique approach to hospitality and team management. His career spans more than 40 restaurant openings from fast-food to fine-dining. He's held a number of posts, including VP of Operat...

Find out more about Rudy Miick here . Key takeaways You must confront your fear Hotels kitchens are also moving to pickup only The solution is not black and white Find out what you can do with the cash you have on hand Domino's is hiring 20,000 workers this week Everyone's sense of cleanliness and sanitation will improve The restaurants that give to and help their communities will come out of this...

Find out more about Kristen Corral here . Key takeaways Make multiple plans Shuttled down- Just too unsafe for staff.  Chatbots have been helpful  Work on your recovery strategy now.  Keep the conversation online going. You need to stay top of mind. Resources mentioned in this Chronicle: none

Find out more about David Scott Peters here . Key takeaways We're a cashflow business and we don't have the cash flow to survive  Establish a 12-week cash flow budget Depending on what your cash flow budget tells you will determine how you handle this situation. Become a grocery store.  Our restaurants may be closed, but there is still work to be done. Work ON your business. Continue to nurture re...

Find out more about Patricio Wise  here . Key takeaways Farmers and grocery stores need help right now Don't just default to unemployment Closing your doors and leaving your employees on their own is irresponsible Surviving is enough right now Reinvent yourself based on the circumstances Don't cut corners Don't do delivery unless you already have insurance; if you don't have it GET IT! Offer thing...