276: Living to be Healthier, Richer, and Happier With Fabio Viviani





Chef Fabio Viviani has been involved in the restaurant industry since childhood, growing up in Florence, Italy. His career started at the age of 11. By the time he was 27, Viviani owned and operated five restaurants in Florence, a Farm House and two nightclubs! Shortly after, he moved to CA where he opened Café Firenze. He would continue on to open an additional 12 restaurants and his own wine collection.  He’s authored 3 successful cook books with a fourth on its way. Recently, Viviani started the Know-How Leadership Academy, where he shares tips and advice to young entrepreneurs and also connects with them through his own digital magazine, Know-How Magazine.

Show notes…

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Favorite Success Quote or Mantra.

“Do it right, or do it twice. If you do  a shitty job to begin with, when you do have the knowledge and the capabilities you have you are wasting time and wasting money.”

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    Perseverance. You have to have it, because if you don’t have it- you won’t get through it.

  2. What is your biggest weakness?

    I’m very stubborn. And I’m not very good at letting things go.

  3. What is one piece of advice you have for leading others?

    Be a good listener.

  4. Whats one question you ask or thing you look for during an interview? 

    I can teach you all the skills in the world, but I can’t teach you to show up on time.

  5. Whats a current challenge? How are you dealing with it?

    I need more smart people. It’s very hard to find good smart people.

  6. Whats one thing (besides food) your restaurant does well and separates you from other restaurants?

    We excel in areas where we need to excel to be successful in, which is what sets us apart from the rest.

  7. Whats one book we must read to become a better person or restaurant owner?

    “The Third Circle Theory”                                                                                                                                                                                          “Setting the Table” 

  1. Whats one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    Third party inventory managers for food and bar costs.

  2. With all the knowledge you have now, if you could go back in time and give your past self one piece of business advice, What would it be and why?

    Stay away from drama as much as you can. It never works.

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Huge thanks to Fabio Viviani for joining me for another awesome episode. Until next time!