Why Being Open to Learn Is Key in the Restaur...

If you’ve ever told yourself you’ll “build systems when things slow down,” this episode of “The Restaurant Prosperity Formula” podcast challenges that belief head-on. I break down why that mindset quietly keeps restaurant owners trapped in chaos and why the lack of systems is the ...  Show more

What does it actually take to be a true restaurant professional? In this episode of “The Restaurant Prosperity Formula” podcast, I challenge the idea that success comes from motivation or talent and instead reveal a harder truth: it comes from commitment. Drawing on a demanding w ...  Show more

David Viana is head chef and partner at Heirloom Restaurant Group in New Jersey. David began his career by attending law school in hopes of becoming an attorney. After 6 months in law school, he left because he was unhappy, and enrolled in culinary school. He worked at many we ...

David Kirschner is the Founder, CEO and Executive Chef of dineDK Private Dining. New Jersey native and Johnson and Wales graduate, Kirschner knew from a young age that he wanted to work in restaurants and he set out on a very traditional p ...

Chef Katie Dixon is the Head Chef and owner at Birdhouse Cafe in Hattiesburg, Mississippi. When she was a kid, Katie was served "love on a plate" by her grandmother at large family gatherings where food was always the center of the pro ...

<img class="alignnone wp-image-14744 size-large" src= "https://restaurantunstoppable.com/wp-content/uploads/2021/06/tony-smith-website-1024x1024.png" alt="Tony Smith Restaurant Unst ...