629: John Stage on Always Under Construction

629: John Stage on Always Under Construction

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee July 4, 2019 Duration: 1:13:49

In 1988, tired of the gypsy lifestyle, John Stage decided to settle in Syracuse, NY, where he opened his first Dinosaur Bar-B-Que restaurant. In the following years, Stage has expanded with locations in Rochester, Manhattan, Troy, Newark, New Jersey, Stamford, Brooklyn, and Buffalo.

Show Notes

Success Quote or Mantra

  • "The road to success is always under construction."

In this episode with John Stage we will discuss:

  • No straight line to success
  • It's not easy so you must love it
  • How to go from biker to restaurant owner
  • John's history before Dinosaur Bar-B-Que
  • How to name and brand a restaurant
  • The inspiration of long-established forms of cooking
  • Bringing southern food to NYC
  • Mobile foos operations
  • Getting capital
  • Rough opening days
  • Altering the business based on volume
  • Successfully bringing different demographics together at your restaurant
  • Aim, put people in place to help you succeed…and THEN shoot
  • Recognizing when you need help
  • Your culture suffers when you open too many restaurant too soon
  • Selling one of your products in retail

Today's sponsor:

Gusto offers modern, easy payroll, benefits, and HR to small businesses across the country — they were even named best online payroll by PCMag. And as a listener, you'll get three months free when you run your first payroll. Sign up and give it a try at Gusto.com/unstoppable

CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable

EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    •  Curiosity and Perseverance
  2. What is your biggest weakness?
    • Patience, too eager
  3. What's one question you ask or thing you look for during an interview?
    • Curiosity, engagement, body language, a connection
  4. What's a current challenge? How are you dealing with it?
    • Lack of people in the workforce
  5. Share one code of conduct or behavior you teach your team.
    • Respect
  6. What is one uncommon standard of service you teach your staff?
    • One approach does not work for everyone, tailor the experience to the table
  7. What's one book we must read to become a better person or restaurant owner?
    • Setting the Table by Danny Meyer
      GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. 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?
    • Respect people
    • Love what you do, passion
    • Give back and work with your community

Contact info:

Dinosaur Bar-B-Que website

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 John Stage 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
410: Leasing VS Buying with Mark Chase [not-audio_url] [/not-audio_url]

Duration: 39:49
In this episode with Mark Chase, we discuss where to start when deciding whether to lease or buy a restaurant, the pros, and cons of leasing and buying, things to consider when negotiating a lease, first right of refusal…
409: Trust and constant communication with Dan Margolis [not-audio_url] [/not-audio_url]

Duration: 1:18:23
In this episode with Dan Margolis, we discuss why Dan fell in love with the industry, the importance of having a mentor, setting goals, humility, controlling your anger, recognizing your staff, the threat in redefining y…
408: Greater possibilities than challenges with Sandra Arnerich [not-audio_url] [/not-audio_url]

Duration: 1:18:45
In this episode with Sandra Arnerich we discuss, how she got her start in the industry, the power of surrounding yourself with the influence of great people, never accepting that your dream is not possible, discipline, g…
407: Food from Chef to Shelf with Sean McGrath [not-audio_url] [/not-audio_url]

Duration: 50:16
In this episode with Sean McGrath, we'll shine a light on what should be considered when trying to get our products on retail shelves. What are the pros? What are the cons? We'll also be discussing the trends you should…
406: Embracing your mission with Ouita Michel [not-audio_url] [/not-audio_url]

Duration: 1:10:35
In this episode with Ouita Michel, we discuss how she got into the industry, cooking for people you know and love, the meaning of hospitality, manifesting destiny by letting your intentions be known, visioning your goals…
405: Food as life- not a commodity with Gail Hobbs-Page [not-audio_url] [/not-audio_url]

Duration: 1:12:51
In this episode with Gail Hopps-Page, we discuss getting out of your comfort zone, how gail got her start in the restaurant business, being the best you can be in any given moment, building on your experience if you have…
404: Facebook- What you'll need to start doing on with James Eling [not-audio_url] [/not-audio_url]

Duration: 44:32
In this episode with James Eling, we discuss the death of facebook for business, discovering your unique selling proposition, using your USP to create unique experiences/impact, Facebook live, and Facebook ads. James Eli…
403: Being Thoughtful with Nick Arnerich [not-audio_url] [/not-audio_url]

Duration: 1:15:13
In this episode with Nick Arnerich, we discuss how he got into the industry, creating opportunity for those on your team, discipline, never stop believing, surrounding yourself with people that will encourage you to grow…
402: Recognizing & supporting your team with Chef Jeff Deloff [not-audio_url] [/not-audio_url]

Duration: 1:04:15
In this episode we discuss how Chef Jeff Deloff got his start in the industry, why you need to follow your heart and "go for it", the importance of finding a mentor, hard work paying off, every role in a restaurant being…
401: Optimize your website search ranking with Seth Worby [not-audio_url] [/not-audio_url]

Duration: 49:27
In this episode with Seth Worby we discuss what makes Seth an authority on SEO and internet marketing, what SEO is, the 3 core things to focus on when increasing your search ranking, what effects the searchability of you…