Restaurant Unstoppable Past Episodes

006: Gregg Sessler of Cava

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Today’s guest has come a long way since his first job in hospitality, where he wasn’t allowed in the kitchen. His passion for food drove him to enroll at Paul Smiths Culinary School in Brighton, NY.

His professional career started taking off with  his 5 year stint in the San Francisco’s Bay and in Northern California’s Wine Country. 3 of those 5 years were spent as Executive Chef and wine buyer at The Caprice, where he reinvented the restaurant into one of the Bay Areas premier dining destinations.

While working as Executive Chef at Caprice, he also pursued his certification as a sommelier through the Court of Master Sommeliers.

His newest role is as Chef/Co-Proprietor of Cava, a Mediterranean restaurant with tapas and wine bar, located in Portsmouth, NH. Cava is most well known for its diverse international wine selection, out door vertical garden and for its Chef’s Tables, which allows for a uniquely personal and exciting dinning experience.

Show Notes…

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005: Brooke Burton of FOODWOOLF

Brooke-Headshot-BW-2012-e1392440086466Originally, Today’s guest got into the restaurant industry as means to support her then career as a screenwriter. It didn’t take long for her to realize that food and the restaurant industry were more than just a job; they were her passion. While in Italy visiting a friend, she had an inspirational, life altering realization.

Instead of running from her passion, she would face it head on and embrace it with open arms. Her blog FoodWoolf was born and grew to win multiple awards. In her blog she writes about food, dinning experiences challenges of working in the restaurant industry, recipes, insights and many other things.

When she is not working on her blog, she is a full time service coach. She teaches restaurant owners and managers the fine art of hospitality through effective hiring, training and the implementation of solid systems. She has worked with Nancy Silverton, Maria Batali and Joe Bastianich. Just to name a few.

Show Notes…

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004 Mike Prete of The Kitchen

Today’s guest started his culinary career in the late 80’s while attending school at Middlesex County College with a focus on Hotel,

Mike Prete
Mike Prete

Restaurant and Institutional management. He has also studied Culinary Science at the French Culinary Institute. He’s held numerous positions in his culinary career, including the Executive Chef title more than once, but is most known for being the Chef/Proprietor of The Kitchen in Portsmouth, NH.

The Kitchen could be described as a trifecta consisting of an artisan sandwich shop, catering company and food truck.

Show Notes…

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003: Steve DiFillippo of Davio’s

Steve Difillippo started his restaurant career at a young age. He attended Boston University and Cambridge School of Culinary Arts.

Steve DiFillippo
Steve DiFillippo

In 1985, He took over Davio’s of Boston at the young age of 24. He has since grown the Davio’s brand to seven separate locations which include four locations in MA , one location In Manhattan,  Philadelphia, and Atlanta.

Also, the Davios brand has a food company, which spun off the concept of their Philly Cheese Steak Spring Rolls. Lastly, Mr. DiFillippo is the author of the restaurant business book It’s All About The Guest.

Show Notes…

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002: Evan Mallet of The Black Trumpet Bistro

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What does it take to be a successful restaurant owner? Join us as Evan Mallet shares his Restaurateur mindset and gives an inside glance at his journey of becoming a successful restaurateur.

Chef/Proprietor of Black Trumpet Bistro, located in Portsmouth NH.  His cuisine draws influence from Mediterranean and America’s and is known for being seasonal and farm to fork friendly. 2011 and 2013 James Beard Semi-Finalist for Best Chef Northeast.

He is also an active member of Chef’s Collaborative, Slow Food Seacoast  and Heirloom Harvest Project!

Show Notes…

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001: Eric Cacciatore of Restaurant Unstoppable

Yoooo!!

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Whats going on all you unstoppable restaurant folks?!

Ok, this is it! My first episode! This episode is simply meant to be an introduction to my show. Here I explain the outline of future recordings and what to expect going forward.

This episode is also a chance for me to share my story with you! I know, pretty exciting right?? After you get my story I’ll share with you why I decided to make this podcast for YOU!

Some things to keep in mind:

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Top 3 Lessons From It’s All About the Guest

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I recently read It’s All About the Guest: Exceeding Expectations in Business and in Life, the Davio’s Way, by Steve DiFillippo. It was a pleasure reading this book, because the value contained within is priceless. In this book DiFillippo summarizes what he has learned as a successful restaurateur. He not only covers his achievements and smart decisions, but also covers his shortcomings and poor decisions. What’s more is that he uses these life lessons to spell out exactly what he has taken away. He summarizes these lessons at the end of each chapter, with what he calls “Restaurant Lessons to Live By”. Even if you purchase this book and only read the “Restaurant Lessons to Live By”, you would still be getting your return on investment. Also,

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2 Resources to Keep Current With Technology

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When speaking to different restaurant owners, I’m always surprised to discover how little they know about the technological advances taking place in the restaurant industry. Can I blame them for being behind on the technological times? Absolutely NOT! Restaurant owners wear so many different hats; from Business Man, to Chef, to Manager, to Salesman, to Marketing Specialist, to Husband, to Father… The list goes on.  How can you possible expect them to be a technology specialist too?

You CAN’T, which is why I want to share 2 resources that I’ve stumbled upon. These resources

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Top 3 Lessons Learned From “Back of the House”

2013-12-17 14.58.05I recently had the pleasure of reading Back of the House: The Secret Life of a Restaurant , by Scott Haas. Haas, food writer and clinical psychologist, spends 18 months following James Beard Award-Winner Tony Maws in his restaurant, Craigie on Main, in Boston. This book was truly a delightful read.

Haas does an outstanding job of peeling back the layers of a restaurant, revealing all aspects of what life in the industry is like. Haas captures both emotional highs and lows that come with owning a restaurant, but most importantly he identifies the characteristics required of an individual to be successful in this demanding industry.

I would like to use this post to share with you the top 3 lessons I took away from finishing this must read book:

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UPDATES!

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Wow! December has been busy! I apologize for my lack of posting over the past month, but between College projects and finals, becoming more active in the Hospitality Club, work and trying to get my podcast up and running I’ve had very little time research and write.

As far as RestaurantUnstoppable goes the little time I’ve had to focus on it has been dedicated to evolving my podcast outline.

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