Philip Moseley's guest appearances

Philip Moseley

Restaurant Unstoppable with Eric Cacciatore

Heritage Radio Network On Tour

BBQ Interview Series - Kevin's BBQ Joints

Amy Mills

Ronnie Evans

Carey Bringle

Rodney Scott

Ann Arbor

Diego Galicia

Adrian Miller

Wyatt Dickson

Isaac Toups

Howard Conyers

Mike Johnson

Emily Williams

Chris Hill

Jenny Blake

Gaby Dalkin

OwlTail

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create Blue Oak BBQ. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team. Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!   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!)  Favorite success quote or mantra:  "Whether you can or cannot, it's up to you."  In this episode with Philip Moseley we will discuss:  Knowing you want to open a restaurant in 5th grade Partnering with your best friend Visioning and goal setting The significance ofd the name Blue Oak Pop ups and proof of concept Open book management Misconduct in the industry  Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free.  Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install.  Over 20,000 restaurants trust  ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.     Knowledge bombs  Which "it factor" habit, trait, or characteristic you believe most contributes to your success?  Reaching out to people and always adapting   What is your biggest weakness?  Juggling too much at once   What's one question you ask or thing you look for during an interview?  Let the conversation go where it goes   What's a current challenge? How are you dealing with it?  Making the right decisions for the team   Share one code of conduct or behavior you teach your team.  Respect   What is one uncommon standard of service you teach your staff?  The customer is. not always right but you should always be smiling   What's one book we must read to become a better person or restaurant owner?  Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins GET THIS BOOK FOR FREE AT AUDIBLE.COM    What is something restaurateurs don't do well enough or often enough?  Communicate   What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?  Accounting - Tim Baudier at DTS   Name one service you've hired.  Slack   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?  Work hard Respect others Be yourself    Contact info: Website: blueoakbbq.com Instagram: @blueoakbbq 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 Philip Moseley 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!

With excitement allow me to introduce to you today's guest, Philip Moseley. Growing up, this New Orleans native could be found in one of two places - in his kitchen learning family recipes from his mother or out in the yard mastering the grill with his father. In 2012, he partnered with Ronnie, his best friend, to create <a href="https://blueoakbbq.com/" rel="nofollow" target="_blank">Blue Oak BBQ</a>. Today, Phil’s days mirror his childhood; he can be found dreaming up new dishes and manning the grill alongside the team. Today’s feature affiliate: Bentobox. In need of a restaurant website? Click <a href="https://getbento.com/signup/?ref=Resta18" rel="nofollow" target="_blank">this link</a> to find out why so many of my guests use Bentobox! <a href="https://restaurantunstoppable.com/wp-content/uploads/2022/02/bento-image.png" rel="nofollow" target="_blank"> </a> 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> Favorite success quote or mantra: <ul> <li>"Whether you can or cannot, it's up to you."</li> </ul> In this episode with Philip Moseley we will discuss: <ul> <li>Knowing you want to open a restaurant in 5th grade</li> <li>Partnering with your best friend</li> <li>Visioning and goal setting</li> <li>The significance ofd the name Blue Oak</li> <li>Pop ups and proof of concept</li> <li>Open book management</li> <li>Misconduct in the industry</li> </ul> Today's sponsor: <a href="https://www.7shifts.com/unstoppable" rel="nofollow" target="_blank">7shifts</a> is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get <a href="https://www.7shifts.com/unstoppable" rel="nofollow" target="_blank">3 months, absolutely free.</a> <a href="https://www.7shifts.com/unstoppable" rel="nofollow" target="_blank"></a> <a href="https://talktothemanager.com/unstoppable" rel="nofollow" target="_blank">Talk To The Manager</a> – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. <a href="http://www.talktothemanager.com/unstoppable" rel="nofollow" target="_blank"></a> Over 20,000 restaurants trust <a href="http://chownow.com/unstoppable" rel="noopener nofollow" target="_blank"> ChowNow</a> (<a href="http://chownow.com/unstoppable" rel="noopener nofollow" target="_blank">chownow.com/unstoppable</a>) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.   <a href="http://chownow.com/unstoppable" rel="nofollow" target="_blank"></a><a href="https://restaurantunstoppable.com/wp-content/uploads/2022/01/ChowNow-Square-Logo-300x300-White.png" 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>Reaching out to people and always adapting</li> </ul> </li> <li>What is your biggest weakness? <ul> <li>Juggling too much at once</li> </ul> </li> <li>What's one question you ask or thing you look for during an interview? <ul> <li>Let the conversation go where it goes</li> </ul> </li> <li>What's a current challenge? How are you dealing with it? <ul> <li>Making the right decisions for the team</li> </ul> </li> <li>Share one code of conduct or behavior you teach your team. <ul> <li>Respect</li> </ul> </li> <li>What is one uncommon standard of service you teach your staff? <ul> <li>The customer is. not always right but you should always be smiling</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/36rIzV4" rel="nofollow" target="_blank">Can't Hurt Me: Master Your Mind and Defy the Odds by David Goggins</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 is something restaurateurs don't do well enough or often enough? <ul> <li>Communicate</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>Accounting - <a href="https://www.dts-tax.com/" rel="nofollow" target="_blank">Tim Baudier at DTS</a></li> </ul> </li> <li>Name one service you've hired. <ul> <li><a href="https://slack.com/" rel="nofollow" target="_blank">Slack</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>Work hard</li> <li>Respect others</li> <li>Be yourself</li> </ul> </li> </ol> Contact info: Website: <a href="https://blueoakbbq.com/" rel="nofollow" target="_blank">blueoakbbq.com</a> Instagram: @<a href="https://www.instagram.com/blueoakbbq/?hl=es" rel="nofollow" target="_blank">blueoakbbq</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 Philip Moseley 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!

866: Philip Moseley Co-founder of Blue Oak BBQ

In this episode I chat with Ronnie Evans and Philip Moseley from Blue Oak BBQ in New Orleans, Louisiana. See what knives the guys at Blue Oak BBQ use here: https://bit.ly/3b1ufmh  See all things Blue Oak BBQ here: https://blueoakbbq.com  See them on Instagram here: https://www.instagram.com/blueoakbbq  Check them out on Twitter here: https://twitter.com/BlueOakBBQ  Follow them on Facebook here: https://www.facebook.com/Blue-Oak-BBQ-341453445932686  Order merch here: https://shop.blueoakbbq.com/collections/merchandise Order Catering here: https://portal.tripleseat.com/direct_bookings/xw639zsvqfd0  Hours: Open 7 days a week / 11am - 9PM They have Happy Hour 5 days a week (Monday - Friday) Best way to contact them is via DM Instagram Or catering@blueoakbbq.com or info@blueoakbbq.com.  See all things Hogs for the Cause here: https://hogsforthecause.org/  What's so great about their story is that they met in grammar school and have been friends ever since. Moreover they have always had a dream of one day opening a restaurant or bar. We go over the path in depth on how they served food for patrons at various dive bars before getting their brick and mortar AND what that was like at the very beginning of opening. The rush to open for Jazz Fest. They were in Australia when the pandemic hit for Meat Stock and just made it back before lockdowns. We discuss how they are coping with the pandemic and how they have capitalized on their parking lot to add a lot of outdoor seating. They Did NOT have online ordering prior to the pandemic, but now do along with offering gift cards. We discuss their sauces, specials, and menu in depth.

In this episode I chat with Ronnie Evans and Philip Moseley from Blue Oak BBQ in New Orleans, Louisiana. See what knives the guys at Blue Oak BBQ use here: <a href="https://bit.ly/3b1ufmh" rel="nofollow" target="_blank">https://bit.ly/3b1ufmh </a> See all things Blue Oak BBQ here: <a href="https://blueoakbbq.com" rel="nofollow" target="_blank">https://blueoakbbq.com </a> See them on Instagram here: <a href="https://www.instagram.com/blueoakbbq" rel="nofollow" target="_blank">https://www.instagram.com/blueoakbbq </a> Check them out on Twitter here: <a href="https://twitter.com/BlueOakBBQ" rel="nofollow" target="_blank">https://twitter.com/BlueOakBBQ </a> Follow them on Facebook here: <a href="https://www.facebook.com/Blue-Oak-BBQ-341453445932686" rel="nofollow" target="_blank">https://www.facebook.com/Blue-Oak-BBQ-341453445932686 </a> Order merch here: <a href="https://shop.blueoakbbq.com/collections/merchandise" rel="nofollow" target="_blank">https://shop.blueoakbbq.com/collections/merchandise</a> Order Catering here: <a href="https://portal.tripleseat.com/direct_bookings/xw639zsvqfd0" rel="nofollow" target="_blank">https://portal.tripleseat.com/direct_bookings/xw639zsvqfd0 </a> Hours: Open 7 days a week / 11am - 9PM They have Happy Hour 5 days a week (Monday - Friday) Best way to contact them is via DM Instagram Or catering@blueoakbbq.com or <a href="mailto:info@blueoakbbq.com.">info@blueoakbbq.com. </a> See all things Hogs for the Cause here: <a href="https://hogsforthecause.org/" rel="nofollow" target="_blank">https://hogsforthecause.org/ </a> What's so great about their story is that they met in grammar school and have been friends ever since. Moreover they have always had a dream of one day opening a restaurant or bar. We go over the path in depth on how they served food for patrons at various dive bars before getting their brick and mortar AND what that was like at the very beginning of opening. The rush to open for Jazz Fest. They were in Australia when the pandemic hit for Meat Stock and just made it back before lockdowns. We discuss how they are coping with the pandemic and how they have capitalized on their parking lot to add a lot of outdoor seating. They Did NOT have online ordering prior to the pandemic, but now do along with offering gift cards. We discuss their sauces, specials, and menu in depth.

Ronnie Evans and Philip Moseley from Blue Oak BBQ in New Orleans, Louisiana

Phil Moseley and Ronnie Evans talk barbecue with host Kat Johnson in the HRN teepee at Charleston Wine + Food. Phil Moseley and Ronnie Evans of Blue Oak BBQ in New Orleans met in middle school and shared the wild dream of one day opening a restaurant.  Though they spent time apart throughout high school and college, Phil and Ronnie finally got the band back together in 2012 and bought themselves a BBQ pit. From its humble beginnings as a pop-up in the underbelly of Grit’s Bar, to the music club Chickie Wah Wah, Blue Oak BBQ has really grown up and has occupied its own brick and mortar in New Orleans since 2016. Heritage Radio Network On Tour is powered by Simplecast

Phil Moseley and Ronnie Evans talk barbecue with host Kat Johnson in the HRN teepee at Charleston Wine + Food. Phil Moseley and Ronnie Evans of Blue Oak BBQ in New Orleans met in middle school and shared the wild dream of one day opening a restaurant. Though they spent time apart throughout high school and college, Phil and Ronnie finally got the band back together in 2012 and bought themselves a BBQ pit. From its humble beginnings as a pop-up in the underbelly of Grit’s Bar, to the music club Chickie Wah Wah, Blue Oak BBQ has really grown up and has occupied its own brick and mortar in New Orleans since 2016. Heritage Radio Network On Tour is powered by <a href="http://simplecast.com" rel="nofollow" target="_blank">Simplecast</a>

Philip Moseley and Ronnie Evans at CHSWFF18