Calvin Nguyen has always had a mind for business, management, and marketing. His first experience in the restaurant industry was a two-year stint managing the restaurant Zhabuki. In 2015 Calvin open OMG Tacos. By 2018 they scaled OMG Tacos to 3 locations, and they have opened two additional concept , Chubby Tuna and Sweet Dayze. Needless to say 5 restaurants opened in less the 4 years...yeah, you've got my attention.

Show notes…

Favorite success quote or mantra:

"Control what you can; let go of what you can't." In this episode with Calvin Nguyen we discuss:

• Starting from scratch
• Not knowing what you want to do when you're younger
• Creating your own opportunities
• The importance of mentors
• How to strategize inventory and ordering
• Realizing when to step down
• Pulling off "the impossible"
• Staring out in the restaurant industry not know ANYTHING about how to open
• Asking for help from mentors
• Opening with very little experience in the industry: trial and error.
• Learning how to scale
• The science and art of cooking
• Promoting from within
• Figuring out what makes you stand out
• Trusting your managers
• Opening near a university as a great idea
• Finding your lane and sticking to it
• The decision to close a restaurant
• Always find someone who works harder than you and get to know them
• Use social media to engage your guests

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Getting things done fast
2. What is your biggest weakness?
   • Don't sleep enough
3. What's one question you ask or thing you look for during an interview?
   • What's something new you can bring to the processes
4. What's a current challenge? How are you dealing with it?
   • Currently opening a new restaurant with a full bar.
5. Share one code of conduct or behavior you teach your team.
   • Zero-waste policy
6. What is one uncommon standard of service you teach your staff?
   • We are more laid back
7. What's one book we must read to become a better person or restaurant owner?
   • The Checklist Manifesto: How To Get Things Done Right
   • The Four Agreements GET THIS BOOK FOR FREE AT AUDIBLE.COM
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Zero waste policy
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Jolt
   • QSR Magazine
   • Groupme
10. 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?
    • Be adaptable
    • Overcome your pride; be teachable; be a goos student
    • Step out of your comfort zone

Contact info:

Instagram: @calviin

Instagram: @omgtacostx

Instagram: @sweetdazetx

Instagram: @chubbytunatx

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 Calvin Nguyen 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!