Andrew Savoie's guest appearances

Andrew Savoie

Restaurant Unstoppable with Eric Cacciatore

Nir Eyal

Andrew Smith

Emily Williams

Chris Hill

Jenny Blake

Michael Chernow

Ari Weinzweig

Mike Michalowicz

Jason Harris

Andrew Freeman

Horst Schulze

Michael Dorf

Rich Brooks

Howard Behar

Jeff Fenster

OwlTail

Chef Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC. After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students. Today, Savoie serves as the Chef-Owner of Resident Taqueria located in the Lake Highlands neighborhood of Dallas, TX Show notes… Calls to ACTION!!!  Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!)  Favorite success quote or mantra: "Make new mistakes every day." In this episode with Andrew Savoie, we discuss:  Learning from our mistakes. Knowing when it's ok to quit. The role communication plays in creating a culture with high standards. The difference between people showing up to a "job" VS showing up to live out their passion. Do whatever it takes to get on the best restaurant teams. Even if you have to work for free. Surrounding yourself with equally passionate individuals. Investing your time into people who are worth it. Earning respect. Finesse. Mise en place. Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant. Preparedness. Your responsibility to set your coworkers, specifically incoming shifts, up for success. Teaching and treating employees as individuals. They don't all learn the same way. Before opening, do research. What is your market missing? Establishing roots in a community before opening your business in it. Creating space within your restaurant for a line to form. You don't want people waiting outside. Believe in your friends and family. When people want to help out. Use it. Never stop networking.  Other episodes mentioned in today's show:  552: Rob Evans on Growing By Taking Chances 569: David Denney on What To Know Before Entering a Partnership 183: David Denney on Protecting Your Restaurant From Food-born Illness  Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more.   CAKE provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at trycake.com/unstoppable  Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.    Knowledge bombs  Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  Intensity.   What is your biggest weakness?  Anxiety.   What's one question you ask or thing you look for during an interview?  Respect.   What's a current challenge? How are you dealing with it?  Managing humans. Get to know your people.   Share one code of conduct or behavior you teach your team.  Teach your people to do the right thing when nobody is looking. That's integrity, baby!   What is one uncommon standard of service you teach your staff?  Teaching your staff about human behavior.   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM   Read local publications Culinary Artistry The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs.    Name one service you've hired  David Denney- Denney Law Group   What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?  Revel   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?  be kind Learn Choose happiness.    Contact info: www.residenttaqueria.com @residenttaqueria 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 Andrew Savoie 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 Andrew Savoie, a native New Yorker, began his culinary journey after graduating from Baltimore International College in 1997. Eager to begin his professional training under the direction of highly regarded chefs, Andrew headed to New Orlean, Virginia, California, Maine, and back again to NYC. After a move to Dallas, Andrew spent his time inspiring tomorrow’s chefs as a Culinary Instructor at The International Culinary School at The Art Institute of Dallas, where he earned awards and accolades from faculty and students. Today, Savoie serves as the Chef-Owner of <a href="http://www.residenttaqueria.com/" rel="nofollow" target="_blank">Resident Taqueria</a> located in the Lake Highlands neighborhood of Dallas, TX Show notes… Calls to ACTION!!! <ul> <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> Favorite success quote or mantra: "Make new mistakes every day." In this episode with Andrew Savoie, we discuss: <ul> <li>Learning from our mistakes.</li> <li>Knowing when it's ok to quit.</li> <li>The role communication plays in creating a culture with high standards.</li> <li>The difference between people showing up to a "job" VS showing up to live out their passion.</li> <li>Do whatever it takes to get on the best restaurant teams. Even if you have to work for free.</li> <li>Surrounding yourself with equally passionate individuals.</li> <li>Investing your time into people who are worth it.</li> <li>Earning respect.</li> <li>Finesse.</li> <li>Mise en place.</li> <li>Accepting that your role as a business person is to help people grow, even if growing means moving on from your restaurant.</li> <li>Preparedness.</li> <li>Your responsibility to set your coworkers, specifically incoming shifts, up for success.</li> <li>Teaching and treating employees as individuals. They don't all learn the same way.</li> <li>Before opening, do research. What is your market missing?</li> <li>Establishing roots in a community before opening your business in it.</li> <li>Creating space within your restaurant for a line to form. You don't want people waiting outside.</li> <li>Believe in your friends and family. When people want to help out. Use it. Never stop networking.</li> </ul> Other episodes mentioned in today's show: <ul> <li><a href="https://restaurantunstoppable.com/rob-evans-duckfat/" rel="nofollow" target="_blank">552: Rob Evans on Growing By Taking Chances</a></li> <li><a href="https://restaurantunstoppable.com/david-denney-denney-law-group/" rel="bookmark nofollow" target="_blank">569: David Denney on What To Know Before Entering a Partnership</a></li> <li><a href="https://restaurantunstoppable.com/david-denney-food-born-illness/" rel="bookmark nofollow" target="_blank">183: David Denney on Protecting Your Restaurant From Food-born Illness</a></li> </ul> Today's sponsor: <a href="https://getbento.com/unstoppable/" rel="nofollow" target="_blank">BentoBox</a> empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. <a href="http://bit.ly/2GUWe9R" rel="nofollow" target="_blank"></a> <a href="https://www.trycake.com/unstoppable" rel="nofollow" target="_blank">CAKE</a> provides an easy-to-use integrated software and hardware solution to build better dining experiences for restaurant operators and their guests. With mobile marketing and waitlist management to point of sale payment processing, the CAKErestaurant management system helps you grow your business.  Learn more at <a href="http://trycake.com/unstoppable" rel="noopener noreferrer nofollow" target="_blank">trycake.com/unstoppable</a> <a href="https://www.trycake.com/unstoppable" rel="nofollow" target="_blank"></a> <a href="http://www.restaurant365.com/unstoppable" rel="nofollow" target="_blank">Restaurant365</a> is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. <a href="http://www.restaurant365.com/unstoppable" rel="nofollow" target="_blank"></a> Knowledge bombs <ol> <li>Which "it factor" habit, trait, or characteristic you believe most contributes to your success? <ul> <li>Intensity.</li> </ul> </li> <li>What is your biggest weakness? <ul> <li>Anxiety.</li> </ul> </li> <li>What's one question you ask or thing you look for during an interview? <ul> <li>Respect.</li> </ul> </li> <li>What's a current challenge? How are you dealing with it? <ul> <li>Managing humans. Get to know your people.</li> </ul> </li> <li>Share one code of conduct or behavior you teach your team. <ul> <li>Teach your people to do the right thing when nobody is looking. That's integrity, baby!</li> </ul> </li> <li>What is one uncommon standard of service you teach your staff? <ul> <li>Teaching your staff about human behavior.</li> </ul> </li> <li>What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT <a href="http://audibletrial.com/unstoppable" rel="nofollow" target="_blank">AUDIBLE.COM </a> <ul> <li>Read local publications</li> <li><a href="https://amzn.to/39CVeSh" rel="nofollow" target="_blank">Culinary Artistry</a></li> <li><a href="https://amzn.to/2s0qJEM" rel="nofollow" target="_blank">The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs</a></li> <li><a href="https://amzn.to/2MVzxTq" rel="nofollow" target="_blank">What to Drink with What You Eat: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea- Even Water - Based on Expert Advice from America's Best Sommeliers</a></li> <li><a href="https://amzn.to/35nu1zl" rel="nofollow" target="_blank">Kitchen Creativity: Unlocking Culinary Genius- with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs. </a></li> </ul> </li> <li>Name one service you've hired <ul> <li><a href="http://denneylawgroup.com/david-denney/" rel="nofollow" target="_blank">David Denney- Denney Law Group</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="http://pages.revelsystems.com/Reseller-Lead-Form.html" rel="nofollow" target="_blank">Revel</a></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? <ol> <li>be kind</li> <li>Learn</li> <li>Choose happiness.</li> </ol> </li> </ol> Contact info: <a href="http://www.residenttaqueria.com/" rel="nofollow" target="_blank">www.residenttaqueria.com</a> <a href="https://www.instagram.com/residenttaqueria/" rel="nofollow" target="_blank">@residenttaqueria</a> 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 Andrew Savoie 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!

682: Chef Andrew Savoie on Setting Your Team Up