Mike Behrend's guest appearances

Mike Behrend

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

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu’s Bakery and Café for 15 years. In January of 2006, they sold Lulu’s allowing them to begin construction on Green, San Antonio’s first vegetarian restaurant. Four years later they opened the first Earth Burger Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy. 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:  The fishing is best where others won't go."  In today's episode with Chef mike Behrend we will discuss:  Focus on being good and different rather than the best at something everyone else does Operating a 24-hour diner Owning a restaurant with family (mother in this case) Keep track of numbers to track your business The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team Do you want a line out the door or empty seats? Rebranding your restaurant. Should you do this? Why would you? Build your business as something you would sell later on. Keep the value high Becoming a vegetarian Creating a vegetarian restaurant in Texas in 2006 Garner gains on social media before you even open Surviving a recession How to thrive within a college town Sustainability Adapting to COVID-19  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.  P&amp;G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&amp;G Professional's solutions and services.    Knowledge bombs  Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  Be present, look people in the eye   What is your biggest weakness?  Too optimistic or too trusting   What's one question you ask or thing you look for during an interview?  Tell me about the last place you worked. If you let people talk they will tell you everything.   What's a current challenge? How are you dealing with it?  Keep a personal touch in an impersonal situation   Share one code of conduct or behavior you teach your team.  Slow down and really be present with the guest   What is one uncommon standard of service you teach your staff?  They have to be experts in what we do and sell   What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM   How To Win Friends and Influence People by Dale Carnegie Dave's Way by Dave Thomas The Fog of War: Lessons from the Life of Robert S. McNamara by James Blight and Janet Lang   What's one thing you feel restaurateurs don't know well enough or do often enough?  The more successful we see, the more distance between you and your crew. Your team has the answers.   Name one service you've hired.  TheCFOToGo for CPA - Brian Potts in San Antonio, TX   What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?  Bentobox POS Homebase by US Foods - Labor management   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 Be generous Give God the glory    Contact info: DM Mike on Instagram: @thevegking Website: eatatgreen.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 Chef Mike Behrend 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!

Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated <a href="https://www.lulusbakeryandcafe.com" rel="nofollow" target="_blank">Lulu’s Bakery and Café</a> for 15 years. In January of 2006, they sold Lulu’s allowing them to begin construction on <a href="https://www.eatatgreen.com" rel="nofollow" target="_blank">Green</a>, San Antonio’s first vegetarian restaurant. Four years later they opened the first Earth Burger Today, Mike owns 3 <a href="https://www.eatatgreen.com" rel="nofollow" target="_blank">Green Vegitarian Cuisines</a>, 3 <a href="https://www.eatearthburger.com/about/" rel="nofollow" target="_blank">Earth Burgers</a>, and 1 <a href="https://eatbokchoy.com/index.html" rel="nofollow" target="_blank">Eat Bok Choy</a>. 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>The fishing is best where others won't go."</li> </ul> In today's episode with Chef mike Behrend we will discuss: <ul> <li>Focus on being good and different rather than the best at something everyone else does</li> <li>Operating a 24-hour diner</li> <li>Owning a restaurant with family (mother in this case)</li> <li>Keep track of numbers to track your business</li> <li>The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team</li> <li>Do you want a line out the door or empty seats?</li> <li>Rebranding your restaurant. Should you do this? Why would you?</li> <li>Build your business as something you would sell later on. Keep the value high</li> <li>Becoming a vegetarian</li> <li>Creating a vegetarian restaurant in Texas in 2006</li> <li>Garner gains on social media before you even open</li> <li>Surviving a recession</li> <li>How to thrive within a college town</li> <li>Sustainability</li> <li>Adapting to COVID-19</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="http://www.restaurant365.com/unstoppable" rel="nofollow" target="_blank"></a> <a href="http://bit.ly/3bQkWnf" rel="nofollow" target="_blank">P&amp;G ProfessionalTM</a> offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit <a href="http://www.pgpro.com" rel="nofollow" target="_blank">www.pgpro.com</a> for the latest information about P&amp;G Professional's solutions and services. <a href="http://bit.ly/3bQkWnf" 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>Be present, look people in the eye</li> </ul> </li> <li>What is your biggest weakness? <ul> <li>Too optimistic or too trusting</li> </ul> </li> <li>What's one question you ask or thing you look for during an interview? <ul> <li>Tell me about the last place you worked. If you let people talk they will tell you everything.</li> </ul> </li> <li>What's a current challenge? How are you dealing with it? <ul> <li>Keep a personal touch in an impersonal situation</li> </ul> </li> <li>Share one code of conduct or behavior you teach your team. <ul> <li>Slow down and really be present with the guest</li> </ul> </li> <li>What is one uncommon standard of service you teach your staff? <ul> <li>They have to be experts in what we do and sell</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><a href="https://amzn.to/2RQlH7E" rel="nofollow" target="_blank">How To Win Friends and Influence People by Dale Carnegie</a></li> <li><a href="https://amzn.to/2zeap6A" rel="nofollow" target="_blank">Dave's Way by Dave Thomas</a></li> <li><a href="https://amzn.to/3cwujYI" rel="nofollow" target="_blank">The Fog of War: Lessons from the Life of Robert S. McNamara by James Blight and Janet Lang</a></li> </ul> </li> <li>What's one thing you feel restaurateurs don't know well enough or do often enough? <ul> <li>The more successful we see, the more distance between you and your crew. Your team has the answers.</li> </ul> </li> <li>Name one service you've hired. <ul> <li><a href="http://thecfo2go.com" rel="nofollow" target="_blank">TheCFOToGo</a> for CPA - Brian Potts in San Antonio, TX</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="https://getbento.com/unstoppable/" rel="nofollow" target="_blank">Bentobox POS</a></li> <li><a href="https://app.joinhomebase.com/usfoods" rel="nofollow" target="_blank">Homebase by US Foods</a> - Labor management</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>Be kind</li> <li>Be generous</li> <li>Give God the glory</li> </ul> </li> </ol> Contact info: DM Mike on Instagram: <a href="https://www.instagram.com/thevegking/" rel="nofollow" target="_blank">@thevegking</a> Website: <a href="https://www.eatatgreen.com" rel="nofollow" target="_blank">eatatgreen.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 Chef Mike Behrend 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!

708: Chef Mike Behrend on How to Evolve and Pivot with Your Guiding Principles