In this episode, we discuss how a “chip on the shoulder” can serve you, working in the industry before opening your own restaurant, how a partnership can work, starting lean and bootstrapping, leveraging your network and community for help, having a presence in your community before opening a restaurant, how to get your team to “buy in”, continually improving operations, how to implement a “hybrid system”, The pros and cons of said hybrid system, knowing your destination and finding your own path to get there.
In 2006 University of New Hampshire Graduates,–SaraTebbetts and Jack O’Sullivan–took over ownership of the Big Bean Cafe, located in Downtown Newmarket, NH. 11 years later The Big Bean is still going strong and racking in accolades like New Hampshire “best of” Awards. As of the past year O’sullivan has opened his second restaurant, the Oak House, and from what I can tell it seems to be going pretty well!
Favorite Success Quote or Mantra.
“Only the strong survive.”
A simple restaurant platform, only for restaurants, that connects the POS system to online ordering, gift cards, loyalty, labor, sales reporting, kitchen grade Elo hardware & handheld tablets to empower waitstaff.
Toast customers have experienced a 20% increase in revenue via improved throughput, 3x increase in tips from digital signatures, and 50% increase in online ordering after switching to the Toast platform
Founded by a former multi-unit franchisee to meet the needs of business owners and managers to hire the best employees.
For a limited time, Restaurant Unstoppable listeners are eligible for 3 FREE MONTHS of our hiring software when they sign up for WOTC tax credit services.
Career Challenge or Failure
- Not leaving room for life.
Which “it factor” habit, trait, or characteristic you believe most contributes to your success?
- Chip on the shoulder.
What is your biggest weakness?
- Emotional taking control.
What is one piece of advice you have for leading others?
- Lead by example.
What’s one question you ask or thing you look for during an interview?
- No fear.
What’s a current challenge? How are you dealing with it?
- The biggest challenge for the industry, in general, is the inequalities between FOH and BOH
- For Jack personally, the biggest challenge is managing personalities and ensuring every employee getting along
What’s one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM
What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?
- Pineapple de-corer
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?
- Learn to manage without anger.
Go to the center of Newmarket, NH.
Thanks for Listening!
Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!
If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.
Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.
And finally, don’t forget to subscribe to the show on iTunes to get automatic updates.
Huge thanks to Jack O’Sullivan for joining me for another awesome episode. Until next time!