Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link David Bancroft is the Chef/Owner of Acre and Bow & Arrow, both in Aubur, Alabama. David grew up on his grandfather's farm. As a kid, David became interested in BBQ and started practicing the art of BBQ in his early teens. He attended University of Auburn and studied finance and accounting. He got his start in the restaurant industry at Amsterdam Café in Auburn, where he eventually turned that restaurant around financially, starting with re-engineering the menu. He soon moved on to open his own restaurant, Acre, in 2013. Acre is named such because it sat on a full acre of land which was farmed and provided food for the restaurant itself. Later, in 2018, David opened Bow & Arrow, a southern Texas-style BBQ joint mixed with Alabama potluck style food gatherings. David and his concepts have won or been nominated for many industry awards, including James Beard. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favor success quote/mantra: "Many of life's failure's are people that did not realize how close they were to success when they gave up." In this episode with David Bancroft we will discuss: Learning BBQ in your teens Working at a fresh fish restaurant in Alabama Working at your first restaurant that serves frozen fish after working with only fresh Taking over menu engineering at an existing restaurant Menu engineering Fund raising Getting nominated for a James Beard Award Today's sponsor: Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Charisma What is your biggest weakness? Vulnerability What's one thing you ask or look for when interviewing/growing your team? Investment in our culture and restaurant What's a current challenge? How are you dealing with it? Entitlement in the workforce Share one code of conduct or behavior you teach your team. The Golden Rule What is one uncommon standard of service you teach your staff? Be aware of body language, be aware of your surroundings What's one book we must read to become a better person or restaurant owner? Letters To A Young Chef by Daniel Boulud GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Resy Toast What is one thing you feel restaurateurs don't do well enough or often enough? Trust their leaders 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? Follow your heart Allow yourself to be vulnerable Don't stop loving Conta