1036: Adam Guild CEO at Owner.com

1036: Adam Guild CEO at Owner.com

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee October 26, 2023 Duration: 1:47:45

Adam Guild is the cofounder and CEO of Owner.com. Owner.com is a software-as-a-service company that provides restaurants with everything they need to succeed online, and drive traffic into their stores. The company currently has over 1,000 restaurants using its services.

Show notes…

Favorite success quote/mantra:

  • "Do or do not; there is no try."

Today's sponsor:

OneDegree Coaching: Self-awareness is the #1 skill for leaders in the New Era of Work. Self-awareness is also said to be the Peak of emotional intelligence. So How Truly self-aware are you? Cue Ed Doherty, OneDegreeCoaching, and the Predictive Index. The Predictive Index is a Talent Optimization platform that helps leaders understand themselves and others, helping build happy, high-performing teams. Try the Predictive Index Behavior Assessment for free! Head to restaurantunstoppable.com/tryPI  to take the PI Behavioral Assessment. Once you take the assessment, Ed Doherty is offering a free 30-minute call to read your results and help you become a better Self-aware leader.

Tater Kegs, because It's time to serve the Tater your guests deserve! Tater Kegs are shredded potatoes mixed with delicious flavors. All the best parts of a baked potato in the perfect handheld package. From the freezer → to the fryer → to the guest. Serve them in a variety of different ways and in many different applications. Great for dine-in, delivery and to-go. With all the uncertainties in the world today we should be able to be certain that our food always has great flavor, and Tater Kegs provide that comfort in every bite! Request samples at Taterkegs.com.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Contact:

Owner.com


Eric Cacciatore sits down with the people who actually run the show in the world of food service. Restaurant Unstoppable with Eric Cacciatore is built on conversations with established restaurateurs and seasoned professionals who have navigated the intense realities of the industry. Twice a week, these interviews dig past the surface, focusing on the tangible details of leadership, team management, and effective marketing that separate a thriving venue from a struggling one. You’ll hear firsthand accounts of what worked, what didn’t, and the often-overlooked decisions that shape a restaurant's path. This podcast serves as a direct line to collective experience, whether you're dreaming of your first opening or steering a multi-location group. The dialogue is practical, centered on the daily grind and long-term strategy needed to build something lasting. For anyone invested in the business of hospitality, these regular episodes compile a vital resource, turning shared insights into actionable knowledge for your own journey.
Author: Language: English Episodes: 1000

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
745: WORKSHOP Knowing When It's Time to Scale with Chris Schultz [not-audio_url] [/not-audio_url]

Duration: 1:26:18
Chris Schultz spent 15 years with the Starbucks management and leadership team before joining MOD Pizza, aka the MOD Squad in 2009. Schultz helped MOD Pizza go from 1 location to 100 locations in 2016 as Senior Vice Pres…
744: Jamie Bissonnette on How to Network Like a Boss [not-audio_url] [/not-audio_url]

Duration: 1:22:39
Join RestaurantUnstoppableNetwork.com Use this link and get your first 30 days on me! Collinsville, CT native, Jamie Bissonnette is a graduate of the Art Insitute of Fort Lauderdale. After cooking and eating around the n…
742: Keith Sarasin on The Power of Vulnerability [not-audio_url] [/not-audio_url]

Duration: 1:37:53
Join RestaurantUnstoppableNetwork.com and get your first 30 days FREE At the age of 15, Keith Sarasin started working at a local sub shop washing dishes and making subs. By 2012 he held titles from Sous Chef to Executive…
740: Anthony Cruz & Gene Colley on The Pursuit of Perfection [not-audio_url] [/not-audio_url]

Duration: 1:31:51
Gene Colley, a former operator of heavy river equipment, and Anthony Cruz, former fine-dining trained line-cook turned healthcare professional, joined forces in 2016 to tackle food market/event/festival gigs with their p…
739: Isaac Toups on Taste Your Food and Work Clean [not-audio_url] [/not-audio_url]

Duration: 1:22:47
Chef Isaac Toups represents the new guard of Cajun chefs, known for his sophisticated approach to a cuisine that's best known for deep rustic flavors. His culinary style is the direct result of his New Orleans fine dinin…
738: Trey Smith on Building an Unsinkable Restaurant [not-audio_url] [/not-audio_url]

Duration: 1:47:05
Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer'…
737: Jennifer Weishaupt on Engineering Ideal Operations [not-audio_url] [/not-audio_url]

Duration: 1:25:20
Trained engineers, Erich and Jennifer Weishaupt had no plans to own a restaurant. That all changed when a friend purchased a property in their community and asked them to run a breakfast restaurant there. They took the c…
736: Josh Kopal on Always Grateful, Never Satisfied [not-audio_url] [/not-audio_url]

Duration: 1:36:07
Entrepreneur, restaurateur, and environmental advocate, Josh Kopel, was born and raised in Baton Rouge, Louisiana. Throughout his 20+ year career in food and beverage, he has managed venues ranging from the Alligator Bay…
735: Nina Compton on Positive Vibes All Around [not-audio_url] [/not-audio_url]

Duration: 1:21:55
Hailing from the island of Saint Lucia, Nina Compton is a graduate of the Culinary Institute of America, Hyde Park. She started her professional career working under the mentorship of Daniel Boulud at his namesake restau…
734: Drew Delaughter on Operating Without Fear or Greed [not-audio_url] [/not-audio_url]

Duration: 1:30:09
Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer'…