Show notes…

Calls to ACTION!!!

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Favorite success quote or mantra:

"Customers will forgive bad food but customers will never forget bad service"

In today's episode with Phillip Phillips we will discuss:

Existentialism
Accepting that we are all not perfect, but there is no excuse for bad service
Getting into the industry at 15 y/o
Food trucks
Being told "No" early on in your career
Ego
Over-saturated markets
Do ONE THING really well
From professional musician to restaurateur
Commissary kitchens
Systems for scaling
Debt
The reality of restaurant reality TV
Building a brick and mortar
Why does Phillip Phillips think 7Shifts is a great tool?
Coming back BETTER after COVID-19

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.

P&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&G Professional's solutions and services.

Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Humor
What is your biggest weakness?
- Humor
What's one question you ask or thing you look for during an interview?
- Character
What's a current challenge? How are you dealing with it?
- Growth. Planning overcomes the challenges.
Share one code of conduct or behavior you teach your team.
- Empathy
What is one uncommon standard of service you teach your staff?
- It always needs to be right if it's not right, throw it away.
What's one book we must read to become a better person or restaurant owner?
- The Power of Now by Ekhart Tolle
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't do well enough or do often enough?
- Reflect
Name one service you've hired.
- My entire management team!
What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- 7Shifts
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?
- We're on a rock hurtling outer space
- We're following a ball of fire that's hurtling into the void
- You're life might not be as meaningful as you think

Contact info:

Instagram: @chickenandthewolf -OR- @lonewolftulsa

www.lonewolftulsa.com -OR- www.chickenandthewolf.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!

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Huge thanks to Phillip Phillips 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!

783: Phillip Phillips Chef and Co-Owner of Chicken and the Wolf and Lone Wolf Banh Mi

Restaurant Unstoppable with Eric Cacciatore

783: Phillip Phillips Chef and Co-Owner of Chicken and the Wolf and Lone Wolf Banh Mi