The Cheese Board in Reno, NV was founded in 1981 by Debbie Branby. Nearly 40 years later, in 2017, after about a decade of working at the Cheese Board for Debbie, sisters Krista Kintop Phillips and Caitlin Kintop Fletcher purchased their place of employment. The transition from employee to owner hasn't been easy, but they have handled it with grace. Show notes… Favorite success quote or mantra: "What if you fall? What if you fly?" There is no elevator for success; you have to take the stairs." In today's episode with Krista Kintop Phillips and Caitlin Kintop Fletcher we will discuss: Focus on best-case-scenario Slow road to success Women pioneers in the restaurant industry Transformative relationships with your staff Debbie Branby opening the restaurant back ion 1981 and its evolutions Evolving with the market Surviving recessions The importance of inventory management Insurance policies "Oh shit" money and the need for it Navigating emotional connections to your business Partnerships/family partnerships Lawyers and legality of buying a business Today's sponsor: BentoBox empowers restaurants to own their presence, profits and relationships. The hospitality platform disrupts third-party services that come between the restaurant and the guest. BentoBox puts the restaurant first and offers tools that drive high-margin revenue directly through the restaurant’s website. BentoBox is trusted and loved by over 5,000 restaurants worldwide including Union Square Hospitality Group, Eleven Madison Park, Gramercy Tavern, Lilia and more. Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Hard work What is your biggest weakness? Relinquishing control What's one question you ask or thing you look for during an interview? "If you could anything from anywhere in the world, what would it be?" Looking for an authentic, interesting answer. What's a current challenge? How are you dealing with it? SOPs - standard operating procedures Share one code of conduct or behavior you teach your team. Respect each other What is one uncommon standard of service you teach your staff? Humor, safe place What's one book we must read to become a better person or restaurant owner? The War of Art by Steven Pressfield The Infinite Game by Simon Sinek GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's the one thing you feel restaurateurs don't know well enough or do often enough? Know their costs, watch their costs; avoid mistakes What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Toast POS 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? Don't take yourself too seriously Be authentic All you need is love. Contact info: Website: www.cheeseboardcatering.com Check out Krista and Caitlin's podcast The Good, The Bad, & The Drinking 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 extre