Brandon Styll started managing restaurants over 20 years ago. In 2005, Brandon stepped away from restaurant management to take on a more secure role as managing partner at Creation Gardens, a wholesale food distributor based in Louisville, Kentucky. Brandon quickly developed a reputation for being able to get chefs what they needed when they needed it, and was recruited by the produce distributor, Freshpoint. After six years with Freshpoint, Brandon was recruited once again by US Foods as a Territory Managers, before he was quickly promoted to District Sales Manager. In 2018, after 15 years of not working in a restaurant, Brandon felt the industry calling him back and joined both Green Hills Grille and Mere Bulles as the Director of Operations. In addition, Brandon is the host of Nashville Restaurant Radio, where he’s produced over 200 episodes featuring local chef interviews, leadership interviews, and more!

Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

"Failure is simply the opportunity to try again, this time more intelligently.”
“Whether you think you can or you think you can’t, you’re right.”

In today's episode with Brandon Styll we will discuss:

The significance of the word “they”
Don’t see yourself as a victim
What can you to do make EVERY guest happy
Creating win-win situations
The amazing feeling of approval
What is the price of convenience?
How we treat employees and why they’re finding other professions
Substance abuse in the industry
Switching from hospitality to food sales
Selling produce
Enthusiasm and energy
Intentional pricing
The importance of utilizing a culture index
Advice on effective purchasing
Hitting rock bottom
Getting sober
Meditation
What makes the Nashville restaurant industry unique and what can we all learn from it?
The importance of supporting other restaurants in your community
Momentum markets

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Enthusiasm
What is your biggest weakness?
- Arrogance
What's one question you ask or thing you look for during an interview?
- Enthusiasm
What's a current challenge? How are you dealing with it?
- Staffing
Share one code of conduct or behavior you teach your team.
- Do the right thing, empower staff to make the right decision
What is one uncommon standard of service you teach your staff?
- Relationships
What's one book we must read to become a better person or restaurant owner?
- Traction: Get A Grip On Your Business by Gina Wickman
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- 1 on 1 with staff, check in with your team more often
Name one service you've hired.
- Neat Mixology
What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- Zenput for digital checklist
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?
1. Don't sweat the small stuff
2. Focus on what you have control over
3. Love hard

Contact info:

Nashville Restaurant Radio website

Instagram: @brandon_nrr

Thanks for listening!

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Huge thanks to Brandon Styll 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!

841: Brandon Styll host of Nashville Restaurant Radio

Restaurant Unstoppable with Eric Cacciatore

841: Brandon Styll host of Nashville Restaurant Radio