875: When To Transition To Enterprise Platforms? with Robert Sloop

875: When To Transition To Enterprise Platforms? with Robert Sloop

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee March 24, 2022 Duration: 1:18:07

With excitement allow me to introduce to you today's guest, CEO of Kaizen Business Management, Robert Sloop. With more than thirty years of experience within the food service industry, and internationally recognized as one of the industry's leading financial professionals in the sector, Bob has been CFO for some of the industries leading multi-concept restaurant groups, including Jean-Georges ManagementGotham City Restaurant GroupToscorp Inc.,  Blue Shore Grill LLC./Coco Blue.and Academia Barilla. In addition to his operational experience, Bob was also divisional controller of Albert Fisher Foods, a $3.2 billion dollar publicly traded international foodservice supplier with more than 80 locations worldwide.

Bob acts currently as Chief Executive Officer of Kaizen Management, LLC, a New York-based management consulting firm specializing in process improvement, cost reduction, and restaurant financial systems implementations. Bob also holds a general partner position with Kaizen Capital Advisors which supplies equity capital to the restaurant industry.

Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Bentobox Restaurant Unstoppable Podcast

Show notes…

Calls to ACTION!!!

Favorite success quote or mantra:

  • "Knowledge is power. It doesn't matter how much money you make, it's about how much you let get away."

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.

Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face.
With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.

Talk To The Manager Restaurant Unstoppable Podcast

Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.
Diageo Bar Academy Restaurant Unstoppable Podcast

 

Contact info:

Email: rsloop@kaizen-management.com

Find Robert in the Restaurant Unstoppable Network

Kaizen Business Management website: kaizen-management.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!

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 Robert Sloop 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
680: Aaron Chamberlin on Building Community Through Food [not-audio_url] [/not-audio_url]

Duration: 1:42:30
Aaron Chamberlin's family has been working in the restaurant industry since the 1930's, led first by his grandfather, who was a chef himself. Aaron credits his grandfather with having inspired him to become a chef at a v…
679: Davin Waite on Zero-Waste and Plant-Based Dining [not-audio_url] [/not-audio_url]

Duration: 1:37:50
In the mid-'90s after being hired at Ichiban in Santa Barbara, CA, Davin Waite made the decision to drop out of college and chase his new-found passion; food. After a few years of being mentored by local legend, Chef Hir…
678: Stacey Poon-Kinney on Volume Hides Everything [not-audio_url] [/not-audio_url]

Duration: 2:13:01
As a descendant of restaurant operators Stacey Poon-Kinney caught the restaurant bug early. After 8 years of managing a restaurant chain, Stacey and her father took over Megan's Cafe in 2007. After a successful 2 year ru…
677:  Anisha Blodgett on Reinventing Pizza [not-audio_url] [/not-audio_url]

Duration: 1:04:06
After years of working in the world acquisitions, development, asset management, and commercial real estate investments, Anisha Blodgett decided it was time to trade in her portfolio for pizza. As an avid health and fitn…
676: Dan Sobek on Exceeding Expectations [not-audio_url] [/not-audio_url]

Duration: 1:29:23
Kansas City native Chef Dan Sobek is a graduate of both Kansas State University and Johnson and Wales where he studied Hotel/Restaurant Management and Culinary Arts, respectively. Sobek went on to spend most of his caree…
675: Shawn Walchef on The Power Getting Involved in Your Community [not-audio_url] [/not-audio_url]

Duration: 1:47:34
The University of San Diego graduate, Shawn Walchef, opened Cali Comfort BBQ in 2008. Since then, the Walchef family has incorporated the Bulgarian tradition of hospitality into every facet of the Cali BBQ business, from…
674: Hagop Giragossian on Stick to What You believe In [not-audio_url] [/not-audio_url]

Duration: 1:34:49
Hagop Giragossian is a restaurant industry professional with 14 years of experience, predominately in the QSR and Fast Casual segments. He began his food service management career in 2000 with Boar's Java; after three ye…
673: Patrick Mulvaney on Ignoring People Who Tell You "No" [not-audio_url] [/not-audio_url]

Duration: 1:36:05
Chef Patrick Mulvaney started his culinary career in 1985 apprenticing with renowned European chefs. Since then, he has worked in numerous restaurants throughout the country before settling in Sacramento, CA where he ope…
672: Will Pacio on Preparation and Opportunity [not-audio_url] [/not-audio_url]

Duration: 1:02:47
After graduating from Stanford, Will decided to go to culinary school instead of medical school. From there he went on to join the opening team of Thomas Keller's Per Se in New York City. Following NYC he would come back…
671: Staffan Terje on Respect Yourself and Be Prepared [not-audio_url] [/not-audio_url]

Duration: 1:41:43
Chef Staffan Terje was born, raised, AND trained in Stockholm, Sweden. In 1982, after working in Stockholm for a few years, Staffan was offered a job in Sarasota, Florida. His plan was to work for a year in the states. H…