Mike Behrend is a professional chef with more than 30 years experience in the restaurant business. With his mother Luann Singleton they owned and operated Lulu’s Bakery and Café for 15 years. In January of 2006, they sold Lulu’s allowing them to begin construction on Green, San Antonio’s first vegetarian restaurant. Four years later they opened the first Earth Burger Today, Mike owns 3 Green Vegitarian Cuisines, 3 Earth Burgers, and 1 Eat Bok Choy. 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: The fishing is best where others won't go." In today's episode with Chef mike Behrend we will discuss: Focus on being good and different rather than the best at something everyone else does Operating a 24-hour diner Owning a restaurant with family (mother in this case) Keep track of numbers to track your business The importance of finding the proper-sized restaurant for what you're trying to do and what you can handle with your team Do you want a line out the door or empty seats? Rebranding your restaurant. Should you do this? Why would you? Build your business as something you would sell later on. Keep the value high Becoming a vegetarian Creating a vegetarian restaurant in Texas in 2006 Garner gains on social media before you even open Surviving a recession How to thrive within a college town Sustainability Adapting to COVID-19 Today's sponsor: 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? Be present, look people in the eye What is your biggest weakness? Too optimistic or too trusting What's one question you ask or thing you look for during an interview? Tell me about the last place you worked. If you let people talk they will tell you everything. What's a current challenge? How are you dealing with it? Keep a personal touch in an impersonal situation Share one code of conduct or behavior you teach your team. Slow down and really be present with the guest What is one uncommon standard of service you teach your staff? They have to be experts in what we do and sell What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  How To Win Friends and Influence People by Dale Carnegie Dave's Way by Dave Thomas The Fog of War: Lessons from the Life of Robert S. McNamara by James Blight and Janet Lang What's one thing you feel restaurateurs don't know well enough or do often enough? The more successful we see, the more distance between you and your crew. Your team has the answers. Name one service you've hired. TheCFOToGo for CPA - Brian Potts in San Antonio, TX What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Bentobox POS Homeb