In this episode with Adam Johnson, we discuss: How having the discipline to do the hard things creates the freedom to live the life you want. The value of being a problem solver in this industry. Working in the industry before investing in culinary school. Some unconsidered challenges that come along with operating a food truck. Some of the unconsidered challenges that come along with operating from a commissary. The realistic time it takes to systemize your business if you didn't start with systems in place. How Square POS and Toast POS compare. Questions to ask yourself with getting your next POS. Originally from Denver, CO, Adam Johnson made the move to NYC when he turned 21 to pursue a career in music. The music thing didn't work out and a chef friend of his convinced him to work for him for free. before long Adam found himself chasing a career in hospitality. Today, Adam serves as the COO of a small restaurant group behind Red Hook Lobster Pound & Rockaway Clam Bar which together, operates 5 locations of   Show notes… Favorite Success Quote or Mantra. "Hard choices, easy life. Easy choices, hard life." Resources Mentioned Restaurant365 QuickBooks Googles G Suite Today's Sponsor Sourcery allows you to streamline and digitize your entire Accounts Payable operation. Digital invoicing, backed with human verification, will save you countless hours of work and increase AP accuracy. Say goodbye to your file cabinets and enter the digital world. Kabbage. Apply for up to 250,000 of funding through Kabbage, and you'll get a $50 e-gift card when you quality. Get started! Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Jack of all trades. What is your biggest weakness? Jack of all trades. What's one question you ask or thing you look for during an interview? Ask: "How did you get into the industry?" "Why are you still in this industry?" What's a current challenge? How are you dealing with it? Seasonality. Share one code of conduct or behavior you teach your team. It is always ok for the customer to be wrong. What matters is that they leave happy. What is one uncommon standard of service you teach your staff? Treat your guest as if they are on vacation. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  The Obstacle is The Way: The Ancient Art of Turning Adversity to Advantage Share an online resource or tool. Google G Suite What's one piece of technology you've adopted in your restaurant and how has it influence operations? Square POS Toast POS Slack 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? Almost everything worth doing is going to be hard. Negatives can be positives, you just haven't realized it yet. Take time to reflect on the things you've actually accomplished. Contact Info Thisisadamjohn@gmail.com @thisisajohnson 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! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Adam Johnson 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 onl