Restaurant Unstoppable with Eric Cacciatore

Elizabeth Tilton is the Founder and CEO of Oyster Sunday and OS BENEFiTS . Based in both New Orleans and NYC and founded in 2019, Oyster Sunday is a hospitality consulting agency for independent F&B businesses. Consider them your thought partner or an extension of your in-house team, whether you're launching a business or currently operating one. The company is currently rolling out their Oyster S...

Leonard Botello is the owner and Pit Master of Truth BBQ , which currently has two locations in Houston and Brenham, TX. Leonard grew up in restaurants with his family and went on to study Biology at A&M. He pivoted to BBQ when he had his first real eye-opening experience with craft BBQ. In 2015 he opened the first Truth BBQ in Brenham, Texas and in 2019 he opened the second location in Houston. ...

Ope Amosu is the chef/owner of ChòpnBlọk located in Houston, Texas. Ope began his career working in oil and gas all over the globe. The son of Nigerian parents, Ope found that no matter where he travelled, it was difficult to get Nigerian food and find the local Nigerian culture. So, in 2017 he decided he should open a West African/Nigerian food restaurant in Houston. He began with private dinners...

FoodServiceIQ is based in Austin, Texas and helps specifically independant restaurants reduce food costs by an average of 5-7% on a 100% performance basis. To use their services, please email Eric at  eric@restaurantunstoppable.com to get the best deal! Also, we get a commission this way, which greatly helps the mission and the podcast thrive into the future! Join RULibrary:  www.restaurantunstopp...

Willet Feng and Diane Wu Feng are the Co-Owners of burger-chan , a "mom and pop burger shop" founded in 2016 and located in Houston, Texas. Chef Ryan Stewart of Silver Linings Hospitality recently partnered with them and has taken over the major operations of burger-chan so that Willet can focus on is next concept, the still young Borrowed Goods .   Join RULibrary:  www.restaurantunstoppable.com/R...

Charles Clark is the owner of Clark Concepts, based in Houston, TX. Charles was on the show for episode 666 back in 2019 and quite a lot has changed since then. In 2019, he had 6 concepts and a partner. He and his partner recently split amicably so that Charles could solely focus on  Brasserie 19 . In addition to improving Brasserie 19, Charles is currently looking for a location for his next solo...

Maria Degaine and Joshua Santana are the Co-Founders of Cerboni Financial Services, based in Houston, TX. Cerboni is an all-in-one financial solution for restaurants. Maria's background is in hospitality and owning restaurants, while Joshua's background is in finance and tech. Together they formed Cerboni Services in 2017 to help independent restaurants manage their financials and lower costs thro...

Jim Hallers is owner/co-owner of 8 bars and restaurants in the Magnolia/Woodlands Texas area of Texas. He opened his first restaurant, Tailgators, in 2009 at the age of 46 after a long and successful career in Information Technology. Today, his portfolio includes Citizens Grill, The Republic Grille, Good Charlie's Oyster Bar and Kitchen, 2 distinct dive bars and 4 Tailgators. His 8 restaurants bri...

Dan Weinberger is the Founder of Weinberger's Deli located in Grapevine, Texas. Dan's parents opened and operated 5 deli's in Chicago from 1952 until 2000. Dan worked in his parent's stores growing up and eventually went to culinary school and opened his own deli, Weinberger's Deli, in 2002 in Grapevine, TX. Weinberger's Deli is still going strong today with plans to expand the current location's...

Addie and Dustin Teague are the owners of Relish Restaurant and Bar located in Houston, TX. The pair are married and are both from Houston originally. Dustin worked in restaurants in Las Vegas and New York before returning to Houston. Addie attended culinary school and worked in places as revered as Eleven Madison Park in NYC, and also returned to Houston. In 2011, Addie opened Relish as a market...

Chef David Denis was born and raised in France with a grandmother and mother who both owned restaurants and cafes. David became a chef and ended up in Houston for a private chef gig and stayed. He opened his first restaurant in Houston in 2001, then opened his second restaurant 7 years later. He later became a consultant and finally in 2020 he bought Bistro Five-5-Five with his partners. This year...

Brian Reece and Steve Crowley are the co-founders of Service Physics . Service Physics is a multi-unit restaurant service consultant company based in NYC. The company was organically recommended by Haven Hot Chicken for franchising. Brian and Steve are hosting a live Q&A in the Restaurant Unstoppable Network on December 9th, 2025. Go to Restaurantunstoppable.com/servicephysics to get a link to joi...

Dan Carr is the Co-Owner of Visconti's Hospitality Group . The original Visconti's was opened in 1985 in Wenatchee, WA. Dan moved to Wenatchee from the midwest in 1991 and started working in Visconti's in 1993 after meeting the President and Owner, Candy Mecham. Dan and candy then opened a second Visconti's in Leavenworth, WA and since then they have opened 6 concepts across 9 locations in Washing...

This is a Restaurant Unstoppable Network LIVE event all about Limited Time Offers (L.T.O.'s) and how to best utilize them in your business, as presented by Anna Neave. Anna is the owner of Good Kind Consulting and Sweet Treats Bakery in Austin, Texas! Join RULibrary:  www.restaurantunstoppable.com/RULibrary Join RULive: www.restaurantunstoppable.com/live Set Up your RUEvolve 1:1: www.restaurantuns...

Hannah Selinger is a James Beard-nominated lifestyle writer and journalist based in Massachusetts. Hannah attended the French Culinary Institute and started working in the restaurants around 2002 in NYC. She worked for some very big names, such as David Chang. In addition to promoting her new book, a memoir titled Cellar Rat: My Life in the Restaurant Underbelly , she is also promoting restaurant...

Sean Willard has two decades of hospitality experience. He started in the business in his teens in a steakhouse and quickly moved through nearly all positions (FOH and BOH) until he landed at menu engineering. He then attended Cornell University's School of hotel Administration where he was taught by Stephani Robson (past guest many times over!). You can find Sean these days at https://www.menueng...

Jason E. Brooks is many things, including: keynote speaker, author, profitability coach, and podcast host. In the past, Jason has worked for so many impressive companies in the hospitality industry. Some of his roles include: Managing Partner at Ruby Tuesday, Director of Operations at LIME Fresh Mexican Grill, Franchise Business Consultant at Moe's Southwest Grill, Franchise Operations Coach at Th...

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant,...

Erik Niel is the Chef/Owner of Easy Bistro & Bar , Main Street Meats , and Little Coyote , all located in Chattanooga, TN. This in Erik's second time on the show, previously joining us all the way back in 2015. Erik grew up in Louisiana, Virginia, and Texas, before finally settling in Chattanooga after attending Johnson & Wales. In 2005, he opened Easy Bistro before, 15 years later, moving it to a...

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant,...

Oli Petit is the Co-Owner and co-Founder of The Red Bar , located in Grayton Beach, Florida. Oli is the son of a successful Belgian restaurant professional and moved to the United States in 1986 to begin his restaurant career here. He moved around and worked for various chefs and FOH professionals until 1995 when he opened The Red Bar. That restaurant celebrated 30 years in business recently. It h...

Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is a co-founder and curriculum creator for UCLA Extension's Hospitality Management Program and was an adjunct professor there for 13 years. Rudy is a Certified Management Consultant,...

Mo Pittle is the Owner and Operator of Jewboy Burgers based in Austin, Texas. Mo Pittle initially went to pre-med school and decided to drop it for a more creative life. He started a marketing firm and had an idea to create a case study with a burger joint. In 2016, he opened Jewboy Burgers as a food trailer. It became quite successful and he decided to develop it into a brick and mortar Jewboy Bu...

Rashmi Bhat is the co-owner of 7 Monk's Cafe in Braunfels, Texas. She is also the co-owner of Lazy H Retreats, a property management company, as well as Rezo Hospitality, a boutique hotel management company. In this episode, originally hosted in the Restaurant Unstoppable Network, we will be discussing "Why Every Restaurant Needs a VA: How to Save Time, Scale Smarter, and Build a World-Class Team"...

Aaron Lyons is the CEO and Founder of Five 12 Restaurant Concepts, based on Houston, TX. Aaron was previously a guest on Restaurant Unstoppable in 2019 for episode 608. Back then, there were five locations of his flagship restaurant, Dish Society . Today, there are 6 Dish Society locations and a new concept called Daily Gather.  Join RULibrary:  www.restaurantunstoppable.com/RULibrary Join RULive:...