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. I’ve been bringing the outline to countless local restaurants to find out if the questions I’ll be asking match the questions my audience wants answered. I’m finally feeling confident in my questions.

I’ve spent the past week networking and trying to get in touch with some of the industry greats. I’ve also recorded my first two episode. My first episode is a 10 minute introduction of my podcast and what to expect. In the second episode I interview my very first guest, Evan Mallet, Chef/Proprietor of the Black Trumpet Bistro and James Beard

Award Runner up for Best Chef of the Northeast. I’ve got 3 other interview lined up for the near future. Who are they? You’ll just have to stay tuned to find out! I hope to have my first few episode uploaded to RestaurantUnstoppable by next week. By January I’ll be on iTunes and Stitcher Radio.

Until then Chew on this:

My updated podcast outline!

Just like before, my podcast is broken into 2 sections. The first section is meant to inspire and motivate my audience. I will do this by asking a series of question that help us get to know our restaurateur and find out what it is about them which has attributed to their success. In this section I will ask the following questions:

  1. What experiences would a guest encounter if they entered your restaurant/kitchen? Smells, tastes, views and sounds. What is the general vibe and ambiance you aretrying to achieve?
  2. Pick one dish that you make which has characteristics that most parallel your own personality and character.
  3. How did you get started in the restaurant industry and how did you get to where you are today (formal education or work experience)?
  4. What were your three biggest struggles getting started in the restaurant industry? Elaborate on one of those struggles and how you over came it.
  5. What is your biggest challenge now? How are you handling that challenge?
  6. What is your definition of success in the restaurant business? Do you consider yourself successful?
  7. What personality traits and habits do you have that contribute to your success?
  8. What does your future look like? Plans for new restaurants, expansion retirement and so on.

Ok now your motivated! The next section I’ve dubbed the “On The Fly” round! This is meant to

be a quick answer section where we listen to our restaurateur while they fill your brain

with invaluable knowledge, tips and tricks; all of which will help you better lead, manage and market your restaurant.

In this section I will ask the following questions:

  1. How do you staff your restaurant? Where do you find good people? What skills and qualities do you look for?
  2. What is one way you keep employee morale and positivity up?
  3. What leadership and management skills do you implement as a restaurateur? Examples include games, competitions acknowledgements or rewards.
  4. How do these leadership and management skills influence your customer service?
  5. What is one restaurant or business book you’d recommend to our listeners?
  6. What current restaurant trends do you see fading fast and which restaurant trends are up and coming?
  7. What is your most effective marketing tool or tactic?
  8. Is there one restaurant industry gadget, tool or service (whether it be front of house, back of house or the office), which increases productivity, organization or efficiency that you would recommend?
  9. Restaurateurs lead very demanding life styles. Is there one tool, like an app on your phone, which helps you manage that lifestyle?
  10. What is the best restaurant or business advice you’ve received?
  11. If you had all your current experience and knowledge, and could go back in time and do it all over, what would your plan of action be?


r the “On The Fly” round I will give my guest the opportunity to pitch there restaurants and services. Lastly, I’m going to ask my guest to list one person they admire in the industry and this will be their chance to call that individual out! That person will then be added to my hit list of restaurateurs to be interviewed.

So there it is! Please, please, please give me your feedback. I’m am putting this podcast together just as much for you as I am for myself. I would love feedback. What questions do you like? What questions don’t you like? What questions do you think should be added. Don’t be shy!