In this episode we discuss developing relationships, always learning and asking why, how giving can help you get, understanding your numbers, knowing the vision you're setting out to achieve, moving on why you've achieved you goal, spending time on your business and not in your business, the power of staying optimistic and positive.

New Zealander Dean Brettschneider, a.k.a. the Global Baker, has earned many accolades dedicating his life to the craft of baking. Author of 13 cookbooks, columnist, TV personality, judge, teacher, student, and restaurateur... this guy does a little bit of everything. In 2012 Dean open opened the first two of what is now 7 Baker and Cook location, in 2015 he open Singapore's first gourmet sourdough pizza restaurant Plank sourdough pizza and in January of 2017 he opened the first Baker & Cook and Plank Sourdough Pizza in Manila. in April 2016 Dean Opened Brettschneider's Baking and cooking school.

In this episode, we discuss how Shila's family went from rags to riches by opening a restaurant, how systems can create harmony in your restaurant, what it was like to go from host to CEO and President of the family business in 13 years, and how to obtain work-life balance in a family business.

In 2004, when Shila Morris was 18 years of age, her parents, Misty and Gary Young, purchased the original Squeeze In, located in Truckee, CA. During the next 13 years, Shila went from earning a little extra cash at her parent's restaurant to becoming the President and CEO of 7 Squeeze In locations with franchise opportunities on the table.

Jim Laube is joining us to discuss the most important numbers we need to consider when opening and running a restaurant. Sales to investment ratio, sales per square foot, prime cost, running inventory report, and open book management, what are these things and how can they impact our restaurant for the better?

Jim has served our industry for decades as a CPA and advisor to independent restaurants throughout the U.S. regarding operational, financial, cost control, and profitability issues. Today, Jim serves as Founder and Publisher at RestaurantOwner.com. RestaurantOwner.com is an incredible resource consisting of business plan templates, operating systems & procedures, checklist, training manuals, and webinars.

In this episode, we tackle an issue that every restaurant owner seems to be up against. Turnover.

I ask all of my guest mentors: Currently, what is your biggest challenge and how are you overcoming it?

By far, the most common answer: finding and keeping quality employees. In other words, preventing turnover.

So... What did I do? I brought in the big guns; Tom Henschel.

Tom Henschel is the president and founder of the executive development firm Essential Communications and the host of The Look and Sound of Leadership podcast.

Tom expertise as a communications coach has taken him into executive offices at companies such as Amgen, BP Indonesia, CitiGroup, Ernst & Young, Lockheed Martin, Symantec, and Toyota.

In this episode, we discuss creating a restaurant that is an extension of who you are, what can happen when you surround yourself with the right people, embracing technology, and why you just need to keep doing the work!

In 2015, a terrace house in South Melbourne that was formerly home to a burlesque club was overtaken by Shaun Quade and Mr. Harry.They set about creating a venue with the bones and soul of a restaurant but with a theatrical and multisensory approach. With a deep respect for produce and technique, Lume's team share an unrelenting desire to experiment. They honor tradition, yet at the same time are hell-bent on building their own. Over the past 6 months, things have accelerated rapidly. In November they were named go-me-o Gault Millau Australian Restaurant of the Year and received their second Hat. They also headlined Taste of Melbourne festival, Good Food Month and Melbourne Food and Wine Festival; the quote "big three in Australia."

In this episode, we discuss the differences between successful and unsuccessful restaurants, why you should focus on doing few things extraordinarily well versus many things ok, why you should over complicate your restaurant, and how technology, specifically technology that mines data is leveling the playing field. Paul Hadfield is the founder of diningDATA.com and has been involved in helping small businesses for more than 14 years. Starting from a commission-only sales position at the age of 20 to growing multiple start-up organizations, he is as passionate about his client's ventures as he is his own. diningDATA.com allows Paul to use his extensive knowledge of payment technology while applying his love for restaurants and hospitality.

In this episode, we're learning on how to better understand and persuade people. Ross Jeffries has been described as someone who not only knows more than anyone in the world about how persuasion and seduction works, but more than anyone ever SHOULD know about these topics.For over 25 years, Ross Jeffries has taught 60,000 men how to use their language to tap deep into the unconscious processes for human connection, emotion, and decisions to find the women of their dreams.

Now, you're probably thinking "Eric's official fallen off his rocker! What's this have to with the restaurant biz?" Just trust me! I promise this all ties into entrepreneurship, sales, and marketing in the restaurant business