1216: Three Pillars to Scale Your Restaurant Group without Losing Control with Christin Marvin

1216: Three Pillars to Scale Your Restaurant Group without Losing Control with Christin Marvin

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee September 4, 2025 Duration: 1:21:00
Restaurant Unstoppable with Eric Cacciatore
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Christin Marvin is a podcast host, author, and creator of Solutions by Christin, a consultancy business she founded in 2022. Christin was a Managing Partner at Bonanno Concepts in Denver from 2007-2012. She served as a Regional Manager at Snooze A.M. Eatery in Denver from 2012-2019. She now serves as a Hospitality Catalyst for her restaurant consultancy business, Solutions by Christin. She is also the host of No Hesitation, a restaurant industry podcast, and she currently has two books published: The Hospitality Leader's Roadmap: Move from Ordinary to Extraordinary, and Multi-Unit Mastery: Simplify Operations, Maximize Profits, and Lead with Confidence.

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Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more.

US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025

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Let's make 2025 the year your restaurant thrives.

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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: 100

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Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
1228: 7 Phases of Menu Engineering with Sean Willard [not-audio_url] [/not-audio_url]

Duration: 1:55:17
Sean Willard has two decades of hospitality experience. He started in the business in his teens in a steakhouse and quickly moved through nearly all positions (FOH and BOH) until he landed at menu engineering. He then at…
1226: Three Elements that Define Excellence with Rudy Miick, Part 3 [not-audio_url] [/not-audio_url]

Duration: 1:07:11
Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is…
1224: Three Elements that Define Excellence with Rudy Miick, Part 2 [not-audio_url] [/not-audio_url]

Duration: 1:14:44
Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is…
1223: Oli Petit, Co-Founder/Co-Owner of The Red Bar and Louis Louis [not-audio_url] [/not-audio_url]

Duration: 1:40:09
Oli Petit is the Co-Owner and co-Founder of The Red Bar, located in Grayton Beach, Florida. Oli is the son of a successful Belgian restaurant professional and moved to the United States in 1986 to begin his restaurant ca…
1222: Three Elements that Define Excellence with Rudy Miick, Part 1 [not-audio_url] [/not-audio_url]

Duration: 1:26:09
Rudy's an executive coach, psychologist, restaurateur, writer, speaker, athlete and dad. His clients typically run at 3 – 5 times above median profit within our industry, and they get there within contract periods. He is…
1220: Why Every Restaurant Needs a VA with Rashmi Bhat [not-audio_url] [/not-audio_url]

Duration: 1:01:49
Rashmi Bhat is the co-owner of 7 Monk's Cafe in Braunfels, Texas. She is also the co-owner of Lazy H Retreats, a property management company, as well as Rezo Hospitality, a boutique hotel management company. In this epis…

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