Sam Glynn's guest appearances

Sam Glynn

Restaurant Unstoppable with Eric Cacciatore

The Matt Allen Show

Creative Space

#RIHospitality

Nir Eyal

Michael Carr

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

OwlTail

Listen to Sam Glynn, Owner/Operator of Chomp Kitchen &amp; Drinks in Warren and Providence as he talks about opening up a second location in the middle of a pandemic.  Sam shares his experience, changes he and his team  made along the way, and his thoughts on building his leadership team.

Listen to Sam Glynn, Owner/Operator of Chomp Kitchen &amp; Drinks in Warren and Providence as he talks about opening up a second location in the middle of a pandemic.  Sam shares his experience, changes he and his team  made along the way, and his thoughts on building his leadership team.

107 #RIHospitality - Sam Glynn

The Creative Space podcast is an informal interview with artists, creatives, and self-made individuals who are creating their own future by making a mark in their industry, with the podcast's goal to help them on their journey to success.Sam Glynn -Instagram // @samglynn_artSoundcloud // @littletrampolineMy link -Instagram // @cdundeeactor

The Creative Space podcast is an informal interview with artists, creatives, and self-made individuals who are creating their own future by making a mark in their industry, with the podcast's goal to help them on their journey to success. Sam Glynn - Instagram // @samglynn_art Soundcloud // @littletrampoline My link - Instagram // @cdundeeactor

CSP - EP13 - SAM GLYNN

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, Chomp Kitchen, and Drinks, located in Warren, RI. This is Sam's second time on the show. His first recording was episode 197 check out MailChimp as mentioned in today's episode! 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:  "Improvise, adapt, and overcome."  In today's episode with Sam Glynn we will discuss:  Growth Increased sales Increased efficiency Scaling into increased hours Don't confuse your customers Ways to decrease cooking times for burgers Marketing Best practices for email collection Utilizing segmentation - what is segmentation? Why Sam uses  Toast POS Raising your bottom line Self-realization Catering COVID-19 Listen more Give ownership to your staff  Today's sponsor: 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.    Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.  Knowledge bombs  Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  Lack of complacency   What is your biggest weakness?  Lack of complacency   What's one question you ask or thing you look for during an interview?  What hobbies do they have outside work? Looking for dedication.   What's a current challenge? How are you dealing with it?  Opening a restaurant in two weeks during COVID-19   Share one code of conduct or behavior you teach your team.  Make customers feel better when they leave than when they came into the restaurant   What is one uncommon standard of service you teach your staff?  Show up mentally every day or else it's a waste of a day   What's one book we must read to become a better person or restaurant owner?  Extreme Ownership by Jocko Willink and Leif Babin Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM    Name one service you've hired.  Accountant - Farmer and First P.C.'s Warren, RI   What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?  Plate IQ Tock   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?  Show up every damn day The team and the culture The product    Contact info: Social media handles: @chompri Email: sam@chompri.com Website: chompri.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 Sam Glynn 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!

Originally for North Conway, NH Sam Glynn is a 3rd generation restaurateur. After some time in Florida, where Sam went to escape the snow, get an education in marketing, start (and end) his career in the professional baseball industry, Sam returned to New England. Before long Sam found himself in Rhode Island, and at the age of 27, he opened his first restaurant, <a href="http://www.chompri.com" rel="nofollow" target="_blank">Chomp Kitchen, and Drinks</a>, located in Warren, RI. This is Sam's second time on the show. His first recording was <a href="https://restaurantunstoppable.com/197-sam-glynn/" rel="nofollow" target="_blank">episode 197</a> check out <a href="http://bit.ly/1L8nXMF" rel="nofollow" target="_blank">MailChimp</a> as mentioned in today's episode! 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: <ul> <li>"Improvise, adapt, and overcome."</li> </ul> In today's episode with Sam Glynn we will discuss: <ul> <li>Growth</li> <li>Increased sales</li> <li>Increased efficiency</li> <li>Scaling into increased hours</li> <li>Don't confuse your customers</li> <li>Ways to decrease cooking times for burgers</li> <li>Marketing</li> <li>Best practices for email collection</li> <li>Utilizing segmentation - what is segmentation?</li> <li>Why Sam uses <a href="https://pos.toasttab.com/lp/restaurant-unstoppable-1?utm_medium=paid&amp;utm_source=audpo&amp;utm_campaign=tpos-b2bsmb-paid-profilepag-unstoppable-acq-audpo-cousa_wmql" rel="nofollow" target="_blank"> Toast POS</a></li> <li>Raising your bottom line</li> <li>Self-realization</li> <li>Catering</li> <li>COVID-19</li> <li>Listen more</li> <li>Give ownership to your staff</li> </ul> Today's sponsor: <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="https://pos.toasttab.com/lp/restaurant-unstoppable-1?utm_medium=paid&amp;utm_source=audpo&amp;utm_campaign=tpos-b2bsmb-paid-profilepag-unstoppable-acq-audpo-cousa_wmql" rel="nofollow" target="_blank"> Toast</a> - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.<a href="https://pos.toasttab.com/lp/restaurant-unstoppable-1?utm_medium=paid&amp;utm_source=audpo&amp;utm_campaign=tpos-b2bsmb-paid-profilepag-unstoppable-acq-audpo-cousa_wmql" rel="nofollow" target="_blank"></a> <a href="https://zacweiner.com/unstoppable/" rel="nofollow" target="_blank">QuickBooks for Restaurants</a> a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions. <a href="https://zacweiner.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>Lack of complacency</li> </ul> </li> <li>What is your biggest weakness? <ul> <li>Lack of complacency</li> </ul> </li> <li>What's one question you ask or thing you look for during an interview? <ul> <li>What hobbies do they have outside work? Looking for dedication.</li> </ul> </li> <li>What's a current challenge? How are you dealing with it? <ul> <li>Opening a restaurant in two weeks during COVID-19</li> </ul> </li> <li>Share one code of conduct or behavior you teach your team. <ul> <li>Make customers feel better when they leave than when they came into the restaurant</li> </ul> </li> <li>What is one uncommon standard of service you teach your staff? <ul> <li>Show up mentally every day or else it's a waste of a day</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/30cUtgk" rel="nofollow" target="_blank">Extreme Ownership by Jocko Willink and Leif Babin</a></li> <li><a href="https://amzn.to/2BCHRop" rel="nofollow" target="_blank">Setting the Table by Danny Meyer</a> GET THIS BOOK FOR FREE AT <a href="http://audibletrial.com/unstoppable" rel="nofollow" target="_blank">AUDIBLE.COM </a></li> </ul> </li> <li>Name one service you've hired. <ul> <li>Accountant - <a href="http://www.farmerfirstcpas.com" rel="nofollow" target="_blank">Farmer and First P.C.'s Warren, RI</a></li> </ul> </li> <li>What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? <ul> <li><a href="http://bit.ly/2RnGUnp" rel="nofollow" target="_blank">Plate IQ</a></li> <li><a href="http://bit.ly/2iJ5n48" rel="nofollow" target="_blank">Tock</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? <ul> <li>Show up every damn day</li> <li>The team and the culture</li> <li>The product</li> </ul> </li> </ol> Contact info: Social media handles: <a href="https://www.instagram.com/chompri/" rel="nofollow" target="_blank">@chompri</a> Email: sam@chompri.com Website: <a href="https://www.chompri.com" rel="nofollow" target="_blank">chompri.com</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 Sam Glynn 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!

721: Sam Glynn on Never Ending Improvements