Past Episodes

101: Chef Robert Sisca On Why Hiring Experience Is Not Always Best

 

 

Chef Sica of Bistro Du MidiChef Sisca is a graduate of Johnson & Wales and has worked his way through New England, and New York. While in New York he fine-tuned his skills at One If By Land, Two If By Sea, before becoming Sous Chef at the renowned Le Bernardin.  During his tenure at Le Bernardin, they earned a Michelin Three Star award and Four stars from The New York Times. Today, Chef Sisca is the Executive Chef and Partner at Bistro du Midi in Boston, Ma. Just recently Bistro du Midi was recognized as one of Boston’s top 50 restaurants. Listen to this episode and discover why you must first learn to follow before you can lead and why hiring experience isn’t always best.

Listen Now…101: Chef Robert Sisca On Why Hiring Experience Is Not Always Best

100: Marnie Swedberg On The Power Of Faith, Gratitude, & Servant Leadership

MarnieHeadshotMarnie is the author of 12 books, speaker, online mentor, owner/manager of a retail, as well as an online business. So why is she on the show? On top of all that she is the proprietress of two family restaurants: M&K Takeouts and Over Coffee Espresso Café. Her business strategies have been shared by: ABC, CBS, The Chicago Times, Houston Chronicle and USA Today. In this episode she really dives into the value of faith, gratitude and Servant Leadership.

Listen Now…100: Marnie Swedberg On The Power Of Faith, Gratitude, & Servant Leadership

099: Nick Sarillo On The Significance of Great Staff and Community

 

ns40-2Nick Sarillo is the founder, CEO and “Primary Keeper” of the Purpose and Operational Values of Nicks Pizza & Pub – The sixth busiest independent pizza company in per-store sales in the United States. Additionally, he is the author of A Slice of the Pie: How to Build a Big Little Business. Nick’s insights have been featured in The New York Times, The economist, Inc. Fast Company and Investors Business Daily. In this episode Nick really drives  home the value of having a great team and community to support your restaurant.

Listen Now…099: Nick Sarillo On The Significance of Great Staff and Community

098: Authority Thursday | Owen McGab Enaohwo On How to Create Effective Processes & Procedures in Your Restaurant

owen_whiteOwen is the co-founder of SweetProcess, an online application that makes it easy for you to systemize your entire Restaurant by quickly documenting procedures on how you get tasks done so that your employees know what you know. We often discuss the importance of systems, processes and procedures, but we never really dive into the details on where and how to get started. By the end of this episode you will be an UNSTOPPABLE, process creating MACHINE!

Show Notes… 

Listen Now…098: Authority Thursday | Owen McGab Enaohwo On How to Create Effective Processes & Procedures in Your Restaurant

097: What I Learned In 2014 | Plus The Most Common Guest Answers

 

What I learnedIf there is one episode to listen to, this is the one! This episode is a recap of what I learned in my first year as Host of Restaurant Unstoppable.  It is a summary of the most valuable lessons I’ve learned from interviewing over 75 successful restaurant professionals. I went through every episode and tallied the most common answers and summarize them all. I’ll wrap up with explaining the evolution of the show over the past year and my vision for the future. Lastly,  I can’t way to wrap up an end of year show with what I was grateful for in 2014.

 

Show Notes…

Listen Now…097: What I Learned In 2014 | Plus The Most Common Guest Answers

096: Talking Tuesday | 9 Ways to Make Better Use of Time In Your Restaurant

UnknownDuring this episode I reflect on my summer internship and how I  could have been more effective if I had applied the lessons from the book Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time. While being a Managing Intern, I discovered while you may know what needs to be done, that doesn’t necessary mean you’ll be able to find the time to do what needs to be done. This book is a must read for anyone looking to live intentionally, with personal discipline and better time management. By listening in you’ll discover 9 of the 21 ways in the book shares how to get more done.

Show Notes…

Listen Now…096: Talking Tuesday | 9 Ways to Make Better Use of Time In Your Restaurant

095: 3 Reasons to Turndown 4,500 Twitter Follows

As  professionals we’re approached with tempting situations to get ahead. These tempting situations can come at the expense of losing some of your authenticity and dignity. In this episode I share one of those situations and how I handled it. The key take away from this experience is that there is no benefit in a short gains if it means sacrificing or falsifying your image and impact with those who you’ve developed rapport. Restaurants are only as good as the people who are associated with them.

 

Show notes…

Listen Now…095: 3 Reasons to Turndown 4,500 Twitter Follows

094: Greg Blencoe on 7 The Principles to Become a Supermanager!

  Today we’re talking to the author of The Supermanager: A Short Story About the Secrets of an Extremely Successful Manager, Greg Blencoe. His book tells the story of an ambitious young professional who is seeking mentorship from what seems to be a “Super Manger.” This Super Manager goes on to share with this young … Listen Now…

093: Chef Edward Aloise on the Power of Keeping Your Eyes to the Future

 

UnknownChef Aloise has a career, which spans over 40 years. He’s been the president of a major hospitality corporation; a hospitality educator; guest instructor at Johnson and Whales; Ted Presenter; James Beard semi-finalist… the list goes on and on. Today, he is the Chef and Co-owner of REPUBLIC and Campo Enoteca, both located in Manchester, NH. Fun Fact: REPUBLIC was the first certified Farm to Restaurant operation in NH.

 

Show notes…

Listen Now…093: Chef Edward Aloise on the Power of Keeping Your Eyes to the Future

092: Jeffrey Summers Shares The Secret to Being Failure Free

 

UnknownJeffrey is the Founder and Principal of Summers Hospitality Group. He is known for being a straight shooter, creative, imaginative, and pragmatic in his approach to helping his clients achieve mastery of their trade. He attributes his success to 33 years of doing every job himself. Summers Hospitality Group works for your business to do 4 things…

  1. Help you identify areas of opportunity for growth.
  2. Create the strategies & tactics necessary to achieve it.
  3. Work to deliver those outcomes.
  4. Develop a successful, lifelong partnership with you.

Listen Now…092: Jeffrey Summers Shares The Secret to Being Failure Free