Hailing from Virginia, just outside Washington DC, Mike Rypka got his start in the restaurant industry as a fry cook at Popeyes. He found his passion for cooking during his time working at a country club in Springfield, VA. From there he attended Johnson and Wales University in North Miami, FL. This experience earned him a place with Marriott, which took him to CA, and eventually TX, where he worked in corporate settings until he left the corporate scene for Chuy's in the mid-2000s. Two years later, at the age of 32, it was time for Rypka to do his own thing. In 2006 Torchy's was born. 14 years later Mike serves Torchy's as Founder and Chairman and the brand has scaled to 17 locations in the Austin Metroplex area and over 75 locations in all. Check out The 7 Habits of Highly Effective People by Stephen R. Covey 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: "The Devil is in the details." In today's episode with Mike Rypka we will discuss: The details and why they're important Why you should move on from a restaurant after 2 years Working in different areas of hospitality Letting your team be a part of the creative process Gamifying work Giving your people room to be creative and add value to your organization How much better the culture is when the owners are fewer places removed from the bottom of the heigherarchy Do something unique to stand out Guerilla marketing give lots of food away- get it in their mouth Know your lane and trusting others who are strong where you're weak Ego - get rid of it Catering for Disney and MTV Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   MarginEdge is completely free for new customers until September. No setup fees. No integration fees. No commitment. Take your back office paperwork down to 2-3 minutes a day while creating real-time financial views to inform your path ahead. QuickBooks for Restaurants a Bookkeeping and Accounting Guide. The back-office restaurant accounting guide you’ve been searching for! Zac covers the accounting fundamentals, including sales tracking, purchasing, bill paying, invoicing, managing day-to-day liabilities, gift certificate tracking, cash management, detailed reporting, and more. Ultimately, Zac show owners and operators how to create the accurate financials and reporting that will enable them to make better informed, data-driven decisions.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Tenacity What is your biggest weakness? Impatience What's one question you ask or thing you look for during an interview? "If I could drive to El Paso and back with the person and not want to throw them out of the car I think I could work with them on a daily basis." What's a current challenge? How are you dealing with it? Maintaining the integrity of the brand Share one code of conduct or behavior you teach your team. Respect, honor, integrity What is one uncommon standard of service you teach your staff? Treat customers like family What's one book we must read to become a better person or restaurant owner?  One Minute Manager by Ken Blanchard and Spencer Johnson GET THIS BOOK