As a student at the University of Texas, Kyle Gorden developed a romance... with quesadillas. In 2006, At the age of 23, Kyle decided to pursue his dream to open his own restaurant-- not just any restaurant-- a quesadilla restaurant. He did what I would advise anyone to do; he sought out a mentor and employment with a high-performing restaurant team. For Kyle, the high-performing team was Raising Cane's. Kyle went on to spend 7 years with Raising Cane's before leaving to open his dream quesadilla restaurant, Dillas in 2013. Today, Dillas has scaled to 4 locations  and two additional locations on the horizon. Check out Episode 513 with Paul Tuennerman as mentioned in today's episode! Check out Contagious Culture by Anese Cavanaugh as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "Leap and the net will appear." In today's episode with Kyle Gordon we will discuss: Fear is the obstacle Making quesadilla's the main course of a restaurant Underserved markets Intentionally seeking out a mentor Everyone has ideas; it's not enough to have an idea; you must be able to execute Interview best practices Tough on standards, easy on people Systems Strong focus with complicated/elaborate menu items Scaling "Flow cooking" Efficiency Listening to customers to form your menu Family investors Opening struggles "Phase training" Fix your current problems before expansion Stay humble 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. P&G ProfessionalTM offers innovative total foodservice solutions featuring trusted brands such as Dawn® Professional, Cascade® Professional, Spic and Span® and Comet®. We are unique in that our total solutions are founded in customer and patron understanding, superior products that help save time and cut overall costs, and a five-star service group that is compensated based on customer satisfaction, not commissions. Visit www.pgpro.com for the latest information about P&G Professional's solutions and services.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Enthusiasm, energy, great listener, genuine heart What is your biggest weakness? Procrastination What's one question you ask or thing you look for during an interview? Eye contact, smile What's a current challenge? How are you dealing with it? Staffing Share one code of conduct or behavior you teach your team. Professionalism, integrity, language, maturity What is one uncommon standard of service you teach your staff? Attention to details What's one book we must read to become a better person or restaurant owner?  The Untethered Soul: The Journey Beyond Yourself by Michael A. Singer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? One-on-one's and op