With excitement allow me to introduce today's guest, the Co-Founder of Mexicue, Thomas Kelly!
Check out Restaurant365 as mentioned in today's episode.
Check out episode 774 with Bruce Irving as mentioned in today's episode!
Check out Clubhouse: Drop-in audio chat as mentioned in today's episode.
Check out Toast POS as mentioned in today's episode!
Show notes…
Calls to ACTION!!!
Favorite success quote or mantra:
- "The key to success is finding value in collaboration.."
In today's episode with Thomas Kelly we will discuss:
- Digital marketing
- Fast-casual
- Fine dining
- Staging in NYC
- Setting new, more reasonable, standard for our industry
- Operations
- Food trucks
- Catering
- Commissary kitchens
- The people behind the brand
- Pivoting early on
- Finding the right collaborators, investors, and partners
- You NEED a partner
- Inventory
- Labor management
- Instagram marketing/branding
Today's sponsor:
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.
P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.
Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- What is your biggest weakness?
- What's one question you ask or thing you look for during an interview?
- What's your favorite food?
- What's a current challenge? How are you dealing with it?
- Finding exciting real estate
- Share one code of conduct or behavior you teach your team.
- What is one uncommon standard of service you teach your staff?
- What's one book we must read to become a better person or restaurant owner?
- What's one thing you feel restaurateurs don't know well enough or do often enough?
- Focus on systems and processes
- Name one service you've hired
- Finance accounting - OCHRA
- What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- 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?
- Slow down and enjoy the people are are physically close to you
Contact info:
Instagram: @mexicue -OR- @thomaskelly3
Email: tk@mexicue.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 Thomas Kelly 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!
