530: Getting Profitable by Planing, Executing, Measuring, & Correcting with Michelle Cairo

530: Getting Profitable by Planing, Executing, Measuring, & Correcting with Michelle Cairo

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee September 14, 2018 Duration: 1:08:44

 

After working over a decade in corporate finance, business planning, accounting, and performance management, Michelle Cairo brings a wealth of knowledge surrounding business. Prior to leaving the Corporate World, Cairo was CFO of Opus Solution and Director of Finance for Pacific Power. In 2010, she was selected Portland's Best CFO for medium-sized companies by the Portland Business Journal. Michelle holds a BS in Finance from University of Utah and a Masters of Business Administration from Utah State University. Today, along side brother Elias Cairo, Michelle serve as CEO of Olympia Provisions.

 

Show notes…

Favorite Success Quote or Mantra.

"Those who believe they can or can't are right." 

In this episode with Michelle Cairo, we discuss

  • What Cairo learned from her farther and how her father influenced who she is today. 
  • What Cairo learned about herself after working in bigger, corporate operations. 
  • Why it is so important to understand numbers in your business. 
  • Why being a part of your community can be key in "figuring it out"; Community can be such a supportive resource in the process. 
  • Having the mentality that you need profit to survive. Once you know what kind of profit you need, reverse engineer the processes steps to make it happen. 
  • How Cairo took a six figure pay cut to make Olympia Provisions work. 
  • Taking the Plan, Execute, Measure, Correct approach to becoming profitable.
  • How Cairo dealt with extreme success.  
  • Using the numbers to project growth and take risks
  • The pros and cons to operating with partners. 
  • Having balance between being "the maker" and being a business. 
  • Getting creative to form new channels of revenue. If you can dream it you can do it. 
  • How you learn more when you're open to learning. 

Today's Sponsor

Soundtrackyourbrand.comSoundtrack Business lets you play 250 music channels guaranteed to fit any type of business. An easy-to-use dashboard lets you find great music, control all your locations and schedule your sound.

wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.

 

Knowledge bombs

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

    • Optimism.
    • Positivity.
  2. What is your biggest weakness?

    • Being a know it all. 
  3. What's one question you ask or thing you look for during an interview?

    • Ask questions to get after whether or not who's being interviewed is an authentic person.
  4. What's a current challenge? How are you dealing with it?

    • Cash flow. They're combating this challenge by leveraging the profit first mentality.
  5. Share one code of conduct or behavior you teach your team.

    • Own your own shit. 
  6. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 

  7. Share an online resource or tool.

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

    • Google Sheets
      • Use these Promotion codes to save 20% on your first year!  (CODES EXPIRE 12/18)
        • G Suite Basic: HC9EPFCAMMY3JH6
        • G Suite Business: HCJRAMTW6H7EA99
  9. 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. look at every problem as an opportunity.
    2. Be nice to yourself.
    3. Enjoy every moment. 

Contact Info

Michelle@olympiaprovisions.com 

@itscairotime

 

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!

If you enjoyed this episode, please share it using the social media buttons you see at the top of the post.

Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them.

And finally, don't forget to subscribe to the show on iTunes to get automatic updates.

Huge thanks to Michelle Cairo 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

Restaurant Unstoppable with Eric Cacciatore
Podcast Episodes
661: Michael Theimann on Learn Fast, Hustle, and Thrive [not-audio_url] [/not-audio_url]

Duration: 1:50:01
Boulder City, NV, native, Chef Michael Thiemann, got his industry start in the city that raised him, Sacramento, CA. He went on to work all over the world, including New Zealand, Hawaii, and San Francisco. After Serving…
660: Justin Brunson on Respecting Food [not-audio_url] [/not-audio_url]

Duration: 1:02:07
After attending the Scottsdale Le Cordon Bleu College of Culinary Arts, Chef Justin Brunson Scored an internship with Chef Michael DiMaria at Michael's at the Citadel. In 2004 Brunson made the move to Denver, CO where ov…
659: Matt Selby on Kindness is Everything [not-audio_url] [/not-audio_url]

Duration: 1:23:00
Originating from Denver's Five Points Community, Matt Selby got his start in the restaurant industry at the once-popular, Rattlesnake Grill. His skill in the kitchen and ability to lead others was quickly recognized by t…
658: Lachlan Mackinnon-Patterson on Listening More and Talk Less [not-audio_url] [/not-audio_url]

Duration: 57:38
As a teenager, Lachlan Mackinnon-Patterson starting working in restaurants St. Louis, Missouri. After graduating from Colorado State University, Mackinnon-Patterson set out to fulfill a dream and moved to Paris in 1999.…
657: Eric Skokan on Embracing Failure [not-audio_url] [/not-audio_url]

Duration: 1:32:37
Born in San Diego, Eric Skokan was raised in Virginia and is a graduate of The University Virginia. Upon graduation Skokan traveled, working in some of the nation's greatest kitchens. In 2006, Skokan, and his wife, Jill,…
656: Eric Cacciatore Getting Personal on The Past, Present, & Future [not-audio_url] [/not-audio_url]

Duration: 52:54
In this episode, I went solo! What a year it's been! I had some big plans and frankly... I fell short. I'll take you through how through the last year, what I've learned from my experiences, and how I want the future of…
655: Robert Thompson on Recovering from Failure [not-audio_url] [/not-audio_url]

Duration: 1:10:55
Over the last two decades, Robert Thompson, has opened more than a dozen restaurant concepts, experiencing a number of successes and a few failures. At one point, Thompson was ready to get out of the restaurant industry…
654: Jessica, Jill, & Jennifer Emich on Creating Community [not-audio_url] [/not-audio_url]

Duration: 1:14:50
Triplets Jessica, Jill, and Jennifer Emich came into this world, in that order, by way of New Jersey. All three would go on to attend the University of Nevada- Los Vegas. Two of the sisters got degrees in Hotel and Resta…
653: Rudy Miick on How to Embrace Artificial Intelligence [not-audio_url] [/not-audio_url]

Duration: 1:03:09
As the founder of Rudy Miick consulting group, Rudy has thirty years and more than 1,600 successful projects under his belt. Rudy's focus is on leadership development, sales building, and profitability. His methodology i…
652: Steve Redzikowski on Learning from the Best [not-audio_url] [/not-audio_url]

Duration: 1:45:56
Chef Steve Redzikoski caught the industry bug slinging pies in New York's Long Island. After graduating from culinary school, Redzikoski got to work in some of NYC's best restaurants before making the move west for an op…