988: Greg Root Partner at Defined Hospitality

988: Greg Root Partner at Defined Hospitality

Author: Inspiring interviews with todays most successful restaurateurs 2-days a wee May 4, 2023 Duration: 1:57:36

Greg Root is a partner at Defined Hospitality. Greg started his hospitality career as a teen-aged caddy at a country club in Pennsylvania. Later he attended Indiana University of Pennsylvania where he studied Restaurant and Hotel Management. He graduated in 2000 and, after working in various roles in various restaurants, he was hired as a manager for Starr Restaurants. After 13 years and attaining the role of Director of Restaurants at Starr, Greg opened his own restaurant and has been a Co-Owner of Defined Hospitality ever since.

Check out episode 986 with Al Lucas as mentioned in today's episode!

Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: CLICK HERE

Show notes…

Calls to ACTION!!!

Favorite success quote/mantra:

  • "Don't mess it up."

In this episode with Greg Root we will discuss:

  • Partners
  • Franchising
  • Opening restaurants
  • Being a manager
  • Lifting up neighborhoods through restaurants

Today's sponsor:

Meez - If you're a chef, consultant, operator, or generally if you manage recipes intended for professional kitchens, meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, get fast and accurate food cost and nutrition analysis. Sign up today for 2 FREE months of invoice processing. With Invoice Processing, you can link all of your purchases to ingredients in your recipes, and the most current cost will be automatically reflected in every recipe.

1Huddle1Huddle is a coaching and development platform using quick-burst mobile games to more quickly and effectively level up and fire up your workforce. With a mobile-first approach to preparing the modern worker, a library of 3,000+ quick-burst skill games, and the option to instantly create personalized content – 1Huddle is changing the way restaurants develop their workers by transforming traditional manuals and videos into deceptively simple, highly effective mobile games proven to level up workers quickly.

Key clients include Loews Hotels, Novartis, Madison Square Garden, Yum, FB Society, Hakkasan, TAO Group, and the Dog Haus.

Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.

Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Go, go, go
  2. What is your biggest weakness?
    • Need to listen more
  3. What's one thing you ask or look for when interviewing/growing your team?
    • What's your aspirations over the next 5 years?
  4. What's a current challenge? How are you dealing with it?
    • Get everything done for our people, more fiscal responsibility
  5. Share one code of conduct or behavior you teach your team.
    • People are the priority
  6. What is one uncommon standard of service you teach your staff?
    • Watching the initial reactions of our guests
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
  9. What is one thing you feel restaurateurs don't do well enough or often enough?
    • Be a part of the community
  10. 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?
    • Don't mess it up
    • Try to get ahead of it all
    • Be proud of what you do

Contact:

Email: greg@definedhospitality.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 Greg Root 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
640: Jason Sabala on Culture and Soul [not-audio_url] [/not-audio_url]

Duration: 1:20:30
Once upon a time Austin, TX hometowner, Jason Sabala, had aspirations of becoming an elementary school teacher, until one day, when Sabala broke up a fight at Austin's well-known night club, Emo's. This experience took h…
639: David Scott Peters on 7 Steps for Creating Great Managers [not-audio_url] [/not-audio_url]

Duration: 47:12
In this episode David Scott Peters joins Eric Cacciatore on the Restaurant Unstoppable Podcast to discuss how to develop your managers. David Scott Peters is the founder of TheRestaurantExpert.com, a company specializing…
638: Larry & Jessica Delgado on Consistency and Enthusiasm [not-audio_url] [/not-audio_url]

Duration: 1:31:36
Combined, the Delgado's have over 30 years of experience in the restaurant industry. In 2008 the couple moved to McAllen, TX and opened house. wine. & bistro., a refined New American bistro in McAllen, TX. The Delgado's…
637: Kasey Anton & Mike Michalowicz on Taking Your Profit, First [not-audio_url] [/not-audio_url]

Duration: 1:03:52
Today we're going to talk about why you need to pay yourself, FIRST! We're also diving into how. Joining us for the conversation are two of the best qualified: Kasey Anton and Mike Michalowicz. Mike Michalowicz is the au…
636: Kaiser Lashkari on The Best Ingredients [not-audio_url] [/not-audio_url]

Duration: 1:12:00
Originating from Pakistan, Chef Kaiser Lashkari had early aspirations of becoming a doctor until he had a run-in with some goat meat and a spice rack. This experience sparked a new dream of moving to America to open a re…
635: Tracy Vaught on Good Service Starts With Education [not-audio_url] [/not-audio_url]

Duration: 1:16:41
Tracy Vaught may be an "accidental restaurateur, but 35 years later she is now one of the most respected in the field. The geologist-turned-restaurateur owns/operates H Town Restaurant Group which includes four of Housto…
634: Chef Justin Yu on Humility [not-audio_url] [/not-audio_url]

Duration: 1:27:19
Houstonian, Justin Yu, is a graduate of Houston University and the Culinary Insitute of America, Hyde Park. Yu returned to Houston upon graduation before heading to the West Coast and Europe to stage and further refine h…
633: Emil Jättne and Joe Santos on Goosebump Moments [not-audio_url] [/not-audio_url]

Duration: 1:22:07
In 2010 and in kinship with the craftspeople who embody the Brooklyn Spirit, Emil Jättne and Joe Santos set out to make a high-quality small-batch American gin by hand, on their own terms. Brooklyn Gin was born. Since th…
632: Nick Marsh on Partnerships as the Model for the Future [not-audio_url] [/not-audio_url]

Duration: 1:18:13
Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-ser…
631: Julian Medina on Living the American Dream [not-audio_url] [/not-audio_url]

Duration: 1:02:19
Raised in Mexico City, Julian Medina's inspiration was his father's and grandfather's authentic home cooking. Training professionally in Mexico City, Julian was brought to New York City to be Chef de Cuisine at Maya, whi…