Restaurant Unstoppable with Eric Cacciatore
What do the most successful entrepreneurs know, that you don't? Today's most successful Restaurateurs and Restaurant Professionals sharing tips and insights 2-days weekly to help make your restaurant dreams unstoppable! Listen as our guest explain what it takes to be successful in the restaurant industry. We'll discuss topic on how to lead, manage and market a successful restaurant. Join us at RestaurantUnstoppable.com to find show notes which recap all books, services, resources and tools covered in each episode. An incredible resource for any aspiring Restaurateur. Now, Join our community and make your restaurant dreams UNSTOPPABLE!
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John Currence is the Executive Chef and Owner of City Grocery Restaurant Group, HQ'd in Oxford, MS. John opened his first restaurant, City Grocery, at 26 in 1992. John later opened Big Bad Breakfast which has scaled to 22 locations today. The company has its sights currently set on 50 locations nationwide. Favorite su
Vishwesh Bhatt is the Co-Owner and Executive Chef at Snackbar, located in Oxford, MS. Vishwesh immigrated to the US from India and in college, he studied biology. It wasn't until he worked at a restaurant that he decided to become a chef, then went to culinary school in Miami. He worked in the City Grocery family of re
Jeff Good is the owner and President of Mangia Bene (and 2 other restaurants) in the Jackson, MS area. Jeff started in the industry as a teen, and also at that time he met his business partner in high school. After college, Jeff went into sales. He left that industry and decided to open a restaurant with his childhood
Charles Morgan considers himself simply a "restaurant guy" from Atlanta. Charles started in the restaurant business in Gulf coast Florida in 1979. Today he owns approximately 12 restaurants all over the Florida panhandle and the surrounding areas. Favorite success quote/mantra: "Common sense in an uncommon degree is w
Fares Kargar is the Owner of Delbar Restaurant and Bibi Eatery in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work
Doug Turbush is the Chef & Owner of Seed Kitchen and Bar in Atlanta, GA. Doug started in the business as a 15 year old washing dishes. He went to school for hotel managment and went to the C.I.A. after that. His goal was to open his own restaurant by his early 30s. He lived and cooked in Thailand and lived and cooked i
