453: Growing step-by-step, courageously with Toa Green

453: Growing step-by-step, courageously with Toa Green

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee March 19, 2018 Duration: 1:07:45
Restaurant Unstoppable with Eric Cacciatore
BusinessArtsFoodManagement

In this episode with Toa Green we discuss:

  • Opening a restaurant day-by-day, lesson-by-lesson. 
  • Building your team. 
  • Getting out, connecting with local media, and your community. 
  • Paying attention to what your customers want. 
  • When you're on to something lean into it and test the market slowly.
  • Getting your people trained to the point where you can leave your restaurant. 
  • The impact of doing a few things really well. 
  • Giving up on one dream to pursue an even bigger dream. 

A graduate of University of North Carolina at Chapel Hill, before jumping into the culinary scene Toa Green had a background in Journalism, PR, and Marketing. It was during her time as chef and founder of Thai Orchid Cafe when she fell in love with making ice cream. In 2013 Crank and Boom Ice Cream was founded. 5 years later they've expanded the brand to two locations and 40+ Retail partners.

Show notes…

Favorite Success Quote or Mantra.

"Step by step, courageously." 

Today's Sponsor

 

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?

    • Being open minded. 

  2. What is your biggest weakness?

    1. being more patient 

  3. What's one question you ask or thing you look for during an interview?

    1. look for:
      • kindness and compassion.
      • people who are well rounded.
      • passion for serving. 
      • people who are fun to be around.

  4. What's a current challenge? How are you dealing with it?

    • Time.

  5. Share one code of conduct or behavior you teach your team.

    • Honesty and openness.

  6. What is one uncommon standard of service you teach your staff?

    • Go above and beyond for hospitality. 

  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  8. Share an online resource or tool.

  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?

  10. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?

    1. Be yourself
    2. live freely and without fear
    3. love thy neighbor.

Contact Info

Toa@Crankandboom.com

Thanks for Listening!

Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!

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Huge thanks to Toa Green for joining me for another awesome episode. Until next time!

 

Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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

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