Restaurant Unstoppable

Restaurant Unstoppable Restaurant Unstoppable is a Blog/Podcast combo which was formed to establish a community of budding restaurateurs. Restaurantunstoppable.com for more info.

Behind every great restaurant is a great person. I find out what makes them great and share it with you, so you too can become great. We discuss business philosophy, social behavior, marketing, person growth, and leadership.

09/03/2026

Is promotion more important than perfection?

I believe Rocco DiSpirito is correct. Is it a problem that he’s correct? Quite possibly.

We are more disconnected as a society than ever before. We’re doing things out of necessity out of survival. We didn’t get started in the Restaurant industry to create content and promote ourselves. We got started in the industry for the love of the game to serve those closest to us.

When we have to serve ourselves before we serve other others, have we lost the point?

09/03/2026

Every restaurant operator learns this lesson eventually.

The emergency never happens when it's convenient.

That's why your relationships with plumbers, electricians, HVAC technicians, and every other trusted trade partner matter just as much as the equipment itself.

Take care of the people who help keep your doors open. They'll be the ones answering the phone when you need them most.

Full conversation with Meredith Tipping is live. Link in bio.



09/02/2026

For years, scale was the advantage.

Today, speed might matter more.

Large companies have resources, but they also have layers, processes, and slower decision making. Smaller businesses can test ideas, adapt quickly, and take advantage of new technology long before larger organizations catch up.

The future won't just belong to the biggest companies. It'll belong to the ones that move fastest.



09/01/2026

Owning or leading a restaurant isn't just another career.

It's long days, constant challenges, and balancing the needs of your team, your guests, your partners, and your business.

That's why Meredith Tipping believes you have to genuinely love it.

Because when the work gets hard, passion is what keeps you showing up.

Full conversation with Meredith Tipping is live. Link in bio.



08/24/2026

There's an old stereotype that great chefs have to lead through fear.

Jason Santos doesn't buy it.

You can hold high standards, demand excellence, and build an incredible team without yelling, intimidating, or tearing people down.

Passion spreads just as quickly as negativity. The question is: which one are you bringing into your kitchen?

Full conversation with Chef Jason Santos is live. Link in bio.

08/14/2026

Every founder eventually faces the same question:

What happens after I'm gone?

For Kathy Terry, the answer wasn't just finding the right successor. It was finding a way to protect the culture, values, and purpose that made the business special in the first place.

A lasting legacy is about more than longevity. It's about preserving what matters most.

Full conversation with Kathy Terry is live. Link in bio.

08/12/2026

Restaurant ownership isn't just about the food or the concept.

It's about the people.

Kathy Terry believes one of the biggest realities of this business is that you don't have a restaurant without a team that chooses to show up every day.

That's why taking care of your people isn't optional. It's foundational.

Full conversation with Kathy Terry is live. Link in bio.

08/06/2026

Growing revenue is important.

But profitability comes from controlling what leaves your business.

Robert Sloop has spent decades helping restaurant operators uncover hidden profit leaks, and in many cases, dramatically improve their bottom line without simply chasing more sales.

Sometimes the biggest opportunity is already inside your business.

Full conversation with Robert Sloop is live. Link in bio.

08/05/2026

One of the biggest shifts a restaurant owner can make is moving from a people-dependent operation to a system-dependent one.

If every decision, every problem, and every guest experience depends on you being there, you've built a job, not a business.

Great systems create consistency, empower your team, and give you the freedom to step away without everything falling apart.

Full conversation with Robert Sloop is live. Link in bio.

07/30/2026

Restaurant operators have spent years stacking software on top of software just to run their businesses.

AI agents could change that equation.

When a relatively inexpensive computer can run agents that build, automate, and execute work for you, operators may not need to rely on traditional software companies in the same way.

The question isn't whether restaurant technology will change. It's who will have the advantage when it does.

What do you think happens to the traditional SaaS model?

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