Restaurant Unstoppable Past Episodes

001: Eric Cacciatore of Restaurant Unstoppable


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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


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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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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Maximize Communication with ShiftNote

Part of my mission with this blog is to find the latest gadgets, trends and tools to help increase productivity, proficiency and organization in your restaurant. So, when I come across products or services which do just that, I can’t wait to share them with you! This morning i stumbled upon

4 Ways to Make the Most of Your Host


In my experience of working in and dining at restaurants I cant help but notice that so many operations do not maximize the use of their host. The pace of the dining experience all starts with the host. Depending on how well the host does his/her job can make or break the overall experience.

Assumed responsibilities of the host include greeting guest, managing reservations and answering the phone. A good host is capable of doing so much more!

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Good Leaders are Healthy Eaters

Healthy Food!
Healthy Food!

Not too long ago, I shared an article I found at with my social media connects. The article “You Lead as Your Eat”, by Adam Bluestein, discusses the importance of business leaders maintaining a healthy well-balanced diet.

I would like to use this post to highlight Bluestein’s findings and how they relate to the restaurant industry.

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2 Tools To Help Busy Restaurant Owner/Managers Facilitate Social Media

I’m excited about todays post, because it will help save you time and it will help you get the most out of social media. Also, I’m excited because it allows me to share with you one of my favorite resources on the topic of leadership; writer, blogger and podcaster Michael Hyatt.

Man Holding Clock
Man Holding Clock

Not too long ago I enjoyed his podcast episode titled “How Do Busy Leaders Find Time for Social Media“. In this episode, he tackles the topic of finding time to use social media and lists a few tools which he uses and that I’ve adopted. I picked the 2 tools which I feel would help restaurant owners and managers, but for the full list, i encourage you to visit his site.

We all know, too well, how demanding the restaurant industry is

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Multidine, Providing an Opportunity to Standout


477x361 - 2MultiDine— an Israeli startup– is paving the way for futuristic dinning and creating an opportunity to standout from your competitors. How are they doing it? They have created a next-generation servicing platform which utilizes a touch-screen tabletop surface, your smartphone, and MultiDine applications.

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