476: Things to consider when purchasing a POS with Adam Johnson

476: Things to consider when purchasing a POS with Adam Johnson

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee May 11, 2018 Duration: 1:29:35
Restaurant Unstoppable with Eric Cacciatore
BusinessArtsFoodManagement

In this episode with Adam Johnson, we discuss:

  • How having the discipline to do the hard things creates the freedom to live the life you want.
  • The value of being a problem solver in this industry.
  • Working in the industry before investing in culinary school.
  • Some unconsidered challenges that come along with operating a food truck.
  • Some of the unconsidered challenges that come along with operating from a commissary.
  • The realistic time it takes to systemize your business if you didn't start with systems in place.
  • How Square POS and Toast POS compare.
  • Questions to ask yourself with getting your next POS.

Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of

 

Show notes…

Favorite Success Quote or Mantra.

"Hard choices, easy life. Easy choices, hard life."

Resources Mentioned

Restaurant365

QuickBooks

Googles G Suite

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Knowledge bombs

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

    • Jack of all trades.

  2. What is your biggest weakness?

    • Jack of all trades.

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

    • Ask:
    • "How did you get into the industry?"
    • "Why are you still in this industry?"

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

    • Seasonality.

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

    • It is always ok for the customer to be wrong. What matters is that they leave happy.

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

    • Treat your guest as if they are on vacation.

  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.

    • Google G Suite

  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. Almost everything worth doing is going to be hard.
    2. Negatives can be positives, you just haven't realized it yet.
    3. Take time to reflect on the things you've actually accomplished.

Contact Info

Thisisadamjohn@gmail.com

@thisisajohnson

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 Adam Johnson 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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