Restaurant Unstoppable with Eric Cacciatore

Hailing form Baltimore, MD, Martha Lucius got her start in Washington, DC as a server after graduating college. 9 year later she opened a bakery and cafe. That bakery went strong for 18 years, before Lucius decided to create her own business, www.marthalucious.com, where she mentors restaurant owners through online programs, strategy calls, and on site consulting.   Show notes… Favorite Success Qu...

1972, after graduatig High School Kevin Malone attend Bar tending school and has been working in the inudstry ever since. He went to get experience working with High calaber chef in the french fine dining setting. With with experience Malone opened Tuscarora Mill Restaurant in 1985. 33 years later Malone serves as the president of Tuskies Restaurant Group, which consist of Tuscarora Mill, Magnolia...

In this episode with Andrew Dana, we discuss: The difference between success and failure Food versus vibe, and the overall experience for guests Andrew and Chris's beginning from Farmer's Markets to one of the top 50 restaurants in the country The benefit of starting small Branding being an extension of who you are There are no off days, you have to bring the heat every day-bring the energy! How b...

Almost 10 years ago co-founders Robert Kauffman and Gabriel Malbogat started cooking and delivering food from their dorm room kitchen. Chef on Call was born. Since, Chef On Call has grown into a quick service delivery restaurant phenom. They have grown their dorm room operation to 80 team members and over one million successful deliveries, Chef On Call continues to expand, improve, and innovate in...

Show Notes: In this episode, we continue to discuss: Growth comes from weakness and unconformability. Take time to look at what makes you uncomfortable and work on THAT. How to focus on your team, and how it will serve you well. Stephan's move back to North Fork after the death of his beloved mentor. How important personal care and self care is vital to running a successful career and life. Gettin...

In this part one episode with Stephan BeGardus, we discuss: DESIRE is going to get you way further than talent. How the love of learning can get you far, and learning from unlikely sources. When you sign up to be a chef, you essentially sign up to be a teacher. How building relationships with like minded professionals can bring you to incredible heights. How putting your nose to the cutting board...

  In this episode with Tripleseat's Jonathan Morse, we discuss: The story behind Tripleseat. The pitfalls that come with the old way of managing events. The benefits of using software to manage events. The data you're losing not leveraging event management software. The time you save with event management software.  How Tripleseat helps you increase booking and sales. How Tripleseat improves commu...

In this episode with Mike Ganino, we discuss:  Mikes new book!  How Company Culture for Dummies was create to serve as a step-by-step manual for culture.  Why culture can't be created; it can only be molded.  How culture starts with you.  Why culture, ultimately is all about relationships.  The current state of culture in our industry.  Where culture in our industry is going Mike Ganino has spent...

A seventh generation pasta maker and two time James Beard Nominee, Francesco Buitoni hails from Rome, Italy. Buitoni worked in some of New York's finest kitchens during his come up and even got some front of house work in at Joe Bastianich Otto working as their Sommelier. In 2006, Buitoni, along with wife Michelle Platt, opened Mercato Osteria and Enoteca. 12 years later, they're still going stron...

Introduction Make sure to check out Anna's previous episode HERE!  Entrepreneur since the age of 17, Anna Dolce is  a life and business strategist, restaurant and small business expert, writer and speaker. Today we're here to discuss Anna dolce's Latest TED X that was delivered earlier this month titled " Service Isn't Same As Hospitality"     Show notes… Favorite Success Quote or Mantra: "It is e...

In this episode with Chef Taylor Mason, we discuss: Not only getting experience working in restaurants before opening one, but also getting experience opening restaurants before opening your own.  Making sure the market is right for your concept.  Being resilient when it comes to raising money. If Banks turn your down, find out why.  The benefits of going with a turn-key operation.  Keeping your p...

In this episode with Federico Castellucci III, we discuss: How you can literally cause your restaurant can burn down if you flirt with your guest's girlfriend. Especially if that guest is a mobster.  How vulnerable a high food cost restaurant concept is during a slow economy.  Charging what food is worth. There are other ways to provide value without giving food away.  Treating your small business...

In this episode with Neen James, we discuss:  What makes Neen an expert on attention giving and leadership. The impact intentional attention has on your life and career.  Why Neen doesn't believe in "work-life-balance". What is meant by "work-life-integration".  How work-life-integration is broken into three parts: 1)emotions 2)expectations 3) environment. Why you can't let guilt affect your inten...

In this episode with Zach Oakes, we discuss:  The most successful emerging brands are the ones that are most open, honest, and transparent. Standing out in the market by adding onto whats already been done; not copying it.  How Zach got sucked into being a barista and ultimately roasting; the sense that he was continually able to grow and do things better. Being open and honest with your internal...

In this episode with Lucas Reeve, we discuss: Whats happened in Reeve's life since first appearing on the show 4 year ago( Episode 056 ). How creating a family culture with diverse, key players, has allowed the American National Investment Group to experience outstanding growth. Making sure you work into your culture good communication.   Implementing systems while simultaneously hanging on to uni...

In this episode with Donnie Glass we discuss: How you shouldn't focus on growth; instead focus on doing the work and growth will naturally come.  How the military taught him to live on purpose.  Not trying to be the next Thomas Keller, instead be the best version of yourself.  The journey to becoming a restaurateur is all bout learning "what not to do".  Taking time to get to know those you'll be...

In this episode with Chef Ted Torres, we discuss: Not waiting for opportunities, creating them.  How if you want to be the best you've got to work for the best.  Having a positive attitude when receiving criticism; its your time to grow!  When giving constructive criticism, be clear that you have the best intentions for that person.  Why team work is so critical.  How it is OK to ask for help.  Ma...

In this episode with Ian Redshaw, we discuss: How being a star in this industry is about who you are, not just what you do.  Why the "corporate scene" didn't jive with Redshaw.  How fish rots from the head, so check your ego and attitude.  How lies and cutting corners won't take you far.  The weight your reputation has in this industry. Letting your weakness become strengths for others.  Knowing y...

  Show notes… Favorite Success Quote or Mantra. "Behind every difficulty is opportunity." -Albert Einstein "Smooth is fast."  Resources Mentioned My first two episodes with  Colton: 219: Colton Shoults | Taking Action with Persistence, Determinism & Creativity 275: How Restaurant Unstoppable is Impacting Lives   Jolt - To Schedule a Demo CLICK HERE Revel  POS  To schedule a demo EMAIL ME  eric@res...

In this episode with Ric Scicchitano, we discuss:  How to organize your thoughts if you're not a liner thinker with mind mapping and list building.  Leaning into your best skills.  Being true to who you are.  listening to the consumer and the guest. How culinary arts isn't driven by marketing; it's driven by human instinct and emotions.   How you should pay attention to those who are successful ov...

In this episode with Mason Ayer, we discuss:  The power of just being nice.  Having a business partner that compliments you well. Being open minded when hiring your team.   How having a background in law has helped Ayer's restaurant career.   Creating systems in your life to be proactive.  The importance of regular exercise, meditation, and sleep.  The a risk of losing control of your brand when f...

In this episode with Adam Johnson, we discuss: How having the discipline to do the hard things creates the freedom to live the life you want. The value of being a problem solver in this industry. Working in the industry before investing in culinary school. Some unconsidered challenges that come along with operating a food truck. Some of the unconsidered challenges that come along with operating fr...

    In this episode with Mike Milan, we discuss: Being a person of value by solving problems. When in charge, take charge. Fear being the indicator to press on. Leaning into your strengths. Taking away your staff's reasons not to work. How to attract people onto yourself with karma. How recruiting takes non-stop effort every day. Even if you're not hiring, hire people who are a right fit for your...

In this episode with Stefan and Sofia Soltys, we discuss: What Stefan and Sofia learned hospitality observing their parents. Learning from a variety of people and discovering what works for you and doesn't work for you. Assuming what the guest wants and initiating the interaction. Finding the sweet spot between starting too small or starting too big. What good communication looks like. Tips on how...

In this episode with  Doug Radkey, we discuss:  Why it is so important to love the work you do, ESPECIALLY in this industry.  How owning a restaurant goes far beyond a love for to cooking.    The importance of networking when you're young. Getting outside your comfort zone.  Sacrificing social life to get ahead in your career.  Staying organized and living your life off a list of to dos.  The 3 ke...