Joe Frillman's guest appearances

Joe Frillman

Restaurant Unstoppable with Eric Cacciatore

Kimchi Kids Podcast

OwlTail

Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the Boca Restaurant Group in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, Daisies, in Chicago. Show notes… Calls to ACTION!!!  Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!)  Favor success quote/mantra:  "If you're not having fun, you should be doing something else."  In this episode with Joe Frillman we will discuss:  Work/life balance Culinary school thoughts Burnout Checklists The industry now vs. how it was in 1999 Italian cuisine Farming Service charges  Today's sponsor: At Popmenu, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 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  Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  Tenacity   What is your biggest weakness?  Letting things go   What's one thing you ask or look for when interviewing/growing your team?  What's your favorite color?   What's a current challenge? How are you dealing with it?  Labor   Share one code of conduct or behavior you teach your team.  Don't be a dick   What is one uncommon standard of service you teach your staff?  Hello and Goodbye to every single customer   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    What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?  Toast RASI - restaurant accounting   What is one thing you feel restaurateurs don't do well enough or often enough?  Spend time with their team   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?  Have fun Work hard Take time for yourself    Contact: Website: https://www.daisieschicago.com/ Email: info@daisieschicago.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 Joe Frillman 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!

Chef Joe Frillman is the Owner and Executive Chef of Daisies in Chicago, IL. Joe's first job in the industry was as a food runner when he was in high school. He fell in love with the industry during that very first job. After graduating from college, Joe decided he wanted to become a chef. He went to culinary school in Chicago, and then in 2008 helped open The Bristol in Chicago. Later, in 2010, he travelled through Europe and ended up working in a restaurant in London. He returned and helped open Perennial Virant and Balena with the <a href="https://www.bokagrp.com/" rel="nofollow" target="_blank">Boca Restaurant Group</a> in Chicago. In 2015, he took time off to focus on consulting and finally, in 2017, he opened his restaurant, <a href="https://www.daisieschicago.com/" rel="nofollow" target="_blank">Daisies</a>, in Chicago. Show notes… Calls to ACTION!!! <ul> <li>Join <a href="https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&amp;utm_source=manual" rel="nofollow" target="_blank">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <li>Subscribe to the <a href="https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og" rel="nofollow" target="_blank">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href="https://www.facebook.com/groups/493649961457862/" rel="nofollow" target="_blank">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> Favor success quote/mantra: <ul> <li>"If you're not having fun, you should be doing something else."</li> </ul> In this episode with Joe Frillman we will discuss: <ul> <li>Work/life balance</li> <li>Culinary school thoughts</li> <li>Burnout</li> <li>Checklists</li> <li>The industry now vs. how it was in 1999</li> <li>Italian cuisine</li> <li>Farming</li> <li>Service charges</li> </ul> Today's sponsor: At <a href="http://popmenu.com/unstoppable" rel="noopener nofollow" target="_blank">Popmenu</a>, we know that in today’s world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn’t have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! Join the 60-day <a href="https://go.restaurantsystemspro.net/pilot-program-appointment1659136960470" rel="noopener nofollow" target="_blank"> Restaurant Systems Pro FREE TRAINING</a>. 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… <a href="https://go.restaurantsystemspro.net/pilot-program-appointment1659136960470" rel="noopener nofollow" target="_blank"> Click Here</a> to learn more. Knowledge bombs <ol> <li>Which "it factor" habit, trait, or characteristic you believe most contributes to your success? <ul> <li>Tenacity</li> </ul> </li> <li>What is your biggest weakness? <ul> <li>Letting things go</li> </ul> </li> <li>What's one thing you ask or look for when interviewing/growing your team? <ul> <li>What's your favorite color?</li> </ul> </li> <li>What's a current challenge? How are you dealing with it? <ul> <li>Labor</li> </ul> </li> <li>Share one code of conduct or behavior you teach your team. <ul> <li>Don't be a dick</li> </ul> </li> <li>What is one uncommon standard of service you teach your staff? <ul> <li>Hello and Goodbye to every single customer</li> </ul> </li> <li>What's one book we must read to become a better person or restaurant owner? <ul> <li><a href="https://amzn.to/3Tobps5" rel="nofollow" target="_blank">Setting The Table by Danny Meyer</a></li> <li>GET THIS BOOK FOR FREE AT <a href="http://audibletrial.com/unstoppable" rel="nofollow" target="_blank">AUDIBLE.COM </a></li> </ul> </li> <li>What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? <ul> <li><a href="https://toast.pxf.io/c/1406389/979726/12509" rel="nofollow" target="_blank">Toast</a></li> <li><a href="https://rasiusa.com/" rel="nofollow" target="_blank">RASI</a> - restaurant accounting</li> </ul> </li> <li>What is one thing you feel restaurateurs don't do well enough or often enough? <ul> <li>Spend time with their team</li> </ul> </li> <li>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? <ul> <li>Have fun</li> <li>Work hard</li> <li>Take time for yourself</li> </ul> </li> </ol> Contact: Website: <a href="https://www.daisieschicago.com/" rel="nofollow" target="_blank">https://www.daisieschicago.com/</a> Email: info@daisieschicago.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, <a href="https://itunes.apple.com/us/podcast/restaurant-unstoppable-eric/id834368356?mt=2" rel="nofollow" target="_blank">please leave an honest review for the Restaurant Unstoppable Podcast on iTunes</a>! 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 <a href="https://itunes.apple.com/us/podcast/restaurant-unstoppable-eric/id834368356?mt=2" rel="nofollow" target="_blank">iTunes </a>to get automatic updates. Huge thanks to Joe Frillman 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!

939: Joe Frillman Executive Chef and Owner of Daisies

Chefs Chris Pandel (Swift &amp; Sons) and Joe Frillman  (Daisies Chicago ) discuss their journeys though the restaurant industry.  Mentorship, Gratitude and what it means to theses chefs.  We want to hear from you!What was your take on this episode? Who would you like to hear on the show? What would you ask them? INSTAGRAMYOUTUBEEMAIL US

Chefs Chris Pandel (Swift &amp; Sons) and Joe Frillman  (Daisies Chicago ) discuss their journeys though the restaurant industry.  Mentorship, Gratitude and what it means to theses chefs.  We want to hear from you! What was your take on this episode? Who would you like to hear on the show? What would you ask them? <a href="https://www.instagram.com/kimchikidspodcast" rel="nofollow" target="_blank">INSTAGRAM</a> <a href="https://www.youtube.com/channel/UC8mtQ78Q201p6GKp34UTlsg" rel="nofollow" target="_blank">YOUTUBE</a> <a href="mailto:kimchikidspodcast@gmail.com">EMAIL US</a>