Eric Cacciatore on How to Start A Restaurant [Video]

By: Phil Wesson

2 Minute Read

Nov 20, 2017

Email is required
loadingspinner
Eric Cacciatore Restaurant Unstoppable
eric_cacciatore-restaurant-unstoppable.png

A short while ago, I had the chance to write about 7 Restaurant Podcasts that You Don't Want To Miss. One of the podcasts that I listened to for the article was Eric Cacciatore's Restaurant Unstoppable.

After listening to one episode, I knew we had to invite him to Toast HQ to talk about his experiences - and his 200+ interviews - for Restaurant Industry Insights.

Eric, excited for the opportunity, drove down here from New Hampshire to chat about how to start a restaurant, and amazing insights he's learned after recording 234 episodes.

Watch the Full Interview for Free

An abbreviated version of the interview, as well as discussion topics, is above, but the full 20-minute long interview, jam-packed with helpful tips, is available for free. Key Points:

  • People don’t buy things. They buy how you make them feel. They don’t buy what you’ve created, they buy why you’ve created it. And just like customers, investors don’t invest in what you’re creating, they invest in who the person is that’s creating it.
  • When opening a restaurant, start thinking about what your core values are. Think about who you want to resonate with, and start telling that story from day one.

  • Be more than just a job. Be an opportunity for somebody. Ask yourself why employees would want to work at your restaurant rather than a different one. Tap into those higher needs like what they can contribute, their own personal growth, and their feeling of fulfillment. Create something that someone is itching to be a part of.

  • Create systems, processes and procedures for your restaurant. You don't want your restaurant to be people dependent, but rather system dependent.

  • Look at your employees like a shark's mouth. When one tooth falls out, there's another ready to take its place. Train your employees to be able to be that backup when one leaves.

  • Surround yourself with those that are better than you. You're the average of those around you, so make sure that those people are people you can learn from. It's the most successful people that admit that they're not the smartest.

  • Make checklists. It makes it easier for your employees to understand what the picture of perfection is, and gives them a goal.

As always, a big thanks to Eric for stopping by. Follow him on twitter at @ericcacciatore and make sure you visit the Restaurant Unstoppable website and get the podcast on iTunes.

New Call-to-action

Toast Restaurant Blog

Never Miss a Post

Subscribe to stay up to date with the latest restaurant news and trends!

Email is required
loadingspinner
No Thanks.
DISCLAIMER: All of the information contained on this site (the “Content”) is provided for informational purposes only and not for the purpose of providing legal, accounting, tax, career or other professional advice. The Content is provided “as-is” without any warranty of any kind express or implied, including without limitation any warranty as to the accuracy, quality, timeliness, or completeness of the Content, or fitness for a particular purpose; Toast assumes no liability for your use of, or reference to the Content. By accessing this site, you acknowledge and agree that: (a) there may be delays in updating, omissions, or inaccuracies in the Content, (b) the Content should not be relied upon or used as a substitute for consultation with professional legal advisors, (c) you should not perform any act or make any omission on the basis of any Content without first seeking appropriate legal or professional advice on the particular facts or circumstances at issue and (d) you are solely responsible for your compliance with all applicable laws. If you do not agree with these terms you may not access or use the site or Content.