762: Getting Personal #3 with Eric Cacciatore and Jared Parisi

762: Getting Personal #3 with Eric Cacciatore and Jared Parisi

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee November 24, 2020 Duration: 1:48:41

Eric Cacciatore is the host of Restaurant Unstoppable Podcast and Jared Parisi is the audio/visual editor. Today we are discussing the future of Restaurant Unstoppable, our vision, our core values, and the Restaurant Unstoppable Network.

Check out Getting Personal 1

Check out Getting Personal 2

Check out the past workshops that we hosted in the Restaurant Unstoppable Network including...

Click here to Join the RUNetwork and Get 30-days access on me-- FREE.

Show notes…

Calls to ACTION!!!

In today's episode with Jared and Eric we will discuss:

  • The future of Restaurant Unstoppable
  • Our core values
  • Our mission statement
  • The Restaurant Unstoppable Network (RUN)

Today's sponsor:

Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.

99designs is the global creative platform that makes it easy for designers and clients to work together remotely - no matter what your budget. From logos and brand identity, to menu and packaging, 99designs has helped more than tens of thousands restaurant owners build their brands. 99designs will match you with the right professional for your project from their curated community of talented creatives, and stay with you every step of the way so you love the outcome. Head to https://99designs.com/unstoppable to learn more or get $20 off your first design contest!

7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.

Contact info:

eric@restaurantunstoppable.com

jaredp@restaurantunstoppable.com

RU on IG: @ericcacciatore

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 Jared Parisi 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
340: Being resilient with Tracy Chang [not-audio_url] [/not-audio_url]

Duration: 1:23:41
Tracy Chang is from Cambridge, MA where she first experienced the restaurant industry while observing her Grandmother, a multi-unit restaurant owner. She would go on to study finance at Boston College. After college and…
339: Watching the money with Chef Edward Mendoza [not-audio_url] [/not-audio_url]

Duration: 1:04:17
Chef Edward Mendoza comes from Augusta, GA and has a bachelor's degree in Business Management from Agusta State and a Culinary Degree he earned in Vail, CO. He would go on to cook all around the country and world and has…
338: Planning for disaster with Lisandra Pagan [not-audio_url] [/not-audio_url]

Duration: 54:28
Lisandra Pagan is the founder of Deliberate Plan Consulting LLC. She helps restaurant owners prepare for business interruptions such as natural events, day to day crisis, or anything that can prevent them from doing thei…
337: Guiding yourself and your team to greatness with Debi Saltzberg [not-audio_url] [/not-audio_url]

Duration: 1:15:48
Originating from Boston MA area, Debi Saltzberg holds a degree in hotel and restaurant management from UMass Amherst and has spent the last 15 years working in the San Diego restaurant industry. Today, she is the founder…
336: The importance of time management with Rafe Gabel [not-audio_url] [/not-audio_url]

Duration: 1:21:12
In this episode we discuss: The power of journaling. The power of positivity. Setting the stage at your restaurant. The history of food. The importance of having goals. the importance of mentors. Living intentionally! Th…
335: Making everyone around you happy with Jehangir Mehta [not-audio_url] [/not-audio_url]

Duration: 1:28:38
Hailing from India, Chef Jehangir Mehta is a graduate of the Culinary Institute of America. After graduating in the mid-90's Chef Mehta got busy working in and opening some of the finest restaurants in New York City. Tod…
334: Giving more to this world than you take with Chuck Samuelson [not-audio_url] [/not-audio_url]

Duration: 1:20:38
In this episode, we discuss: Focusing on and enjoying the work you do, living purpose and intention, surrounding yourself with people who are better than you, the evolution of a good manager, treating others the way you…
333: The importance of asking questions with Nick Kokonas [not-audio_url] [/not-audio_url]

Duration: 1:42:26
In this episode we discuss: Food as a central aspect of life. The science of food. The emotional response to food. The importance of choosing the proper location for your dream restaurant. Why do fancy restaurants have w…
332: The process of finding who and what you are with Chef Gaudet [not-audio_url] [/not-audio_url]

Duration: 1:17:30
Restaurant Unstoppable's first every LIVE episode! In this episode, we discuss what to do after you've accomplished what you set out to do, needing a symbiotic relationship with landlords, how to sell the dream to your i…
331: How to create a "Bullseye Purpose" with Adam Fridman [not-audio_url] [/not-audio_url]

Duration: 1:00:24
In this episode, we discuss why we live in a world dominated by a disengaged workforce, how to find your passion, why branding should be a reflection of culture, why there is a shift in people choosing to work for purpos…