380: It’s about sharing knowledge with Ian Boden

In this episode with Ian Boden, we discuss the power of gathering and sharing knowledge, how this industry is filled with misfits- which makes it awesome, why abusing your mind and body needs to be a way of the past, correcting processes not people, taking ownership of your people falling short, why Chef Boden needed time away from the kitchen, what brought Chef Boden back to the kitchen, why you need to learn the entire business before opening your restaurant, why Chef Boden’s first restaurant failed, knowing the #’s, the importance of your reputation, getting everyone in your restaurant aligned, how to get your people to “drink the Kool-Aid”, leading by example, the value of intent, doing what you say you’re going to do, learning from your failures, doing market research, and how to set yourself up for financial success

Originating from Northern Virginia, Chef Ian Boden got his start at the early age of 13 working in a local French restaurant. He would continue his culinary education at the New England Culinary Institute in Vermont before making his way to New York City, where he stayed until 2007. Back in his home state, Ian made a go at a number of ventures earning national acclaim and 2 James Beard Nomination for “Best Chef Mid-Atlantic” in the process. In 2013, Boden opened his community focused, casual dining restaurant The Shack, and has been crushing it ever since.

Show notes…

Favorite Success Quote or Mantra.

“Do things with reason and intent.”

 Today’s Sponsor


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.


Knowledge bombs

  1. What is your biggest weakness?

    • Trouble delegating.
  2. What is one piece of advice you have for leading others?

    • Create respect.
  3. What’s one question you ask or thing you look for during an interview?

    • Eye contact.
  4. What’s a current challenge? How are you dealing with it?

    • Staffing.
  5. What’s one thing (besides food) your restaurant does well and separates you from other restaurants?

    • Playlist
  6. What’s one book we must read to become a better person or restaurant owner?

  7. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    1. Square POS
  8. 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 on.

Contact Infod


insta: @Chefiab



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 Ian Boden for joining me for another awesome episode. Until next time!