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Episode Info

Episode Info:

In this episode with Daniel Souder, we discuss:

  • Having the courage to lead.
  • Getting out of your comfort zone. 
  • How you know when you're ready to lead. 
  • Exposing yourself to food and beverage in order to really learning. 
  • Being a person of value by becoming a specialist.  
  • Treating people like individuals.
  • The significance of creating a niche in a market. 
  • How being physically fit is just as important as being mentally fit. 
  • To grow from as an organization you need to grow from your core. 
  • Establishing yourself in growing communities.
  • If something is not possible. Make it possible. Blaze a path.
  • Not only buy food locally but doing all business locally. 

Student of Miami University, and Level 2, Certified Sommelier, Daniel Souder came up in Cincinnati, OH. Today, Souder is a sommelier-turned-restauranteur, serving as Co-Owner of  Cincinnati's Pleasantry.

Show notes… Favorite Success Quote or Mantra.

"Leadership is scares because few people are willing to go through the discomfort required to lead."

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Knowledge bombs
  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Sense of control.
    • Structure.
    • Routine.
  2. What is your biggest weakness?
    • Admitting that he has weaknesses.
  3. What's one question you ask or thing you look for during an interview?
    • Hire personality and people who are willing to learn.
  4. What's a current challenge? How are you dealing with it?
    • Saturation of the market. Grow a little everyday.
  5. Share one code of conduct or behavior you teach your team.
    • Do it right the first time.
  6. What is one uncommon standard of service you teach your staff?
    • Create a regular by starting a conversation.
  7. What's one book we must read to become a better person or restaurant owner?
    GET THIS BOOK FOR FREE AT AUDIBLE.COM 
  8. Share an online resource or tool.
  9. What's one piece of technology you've adopted in your restaurant and how has it influence operations?
    1. Reserve.
    2. Breadcrumb.
    3. Upserve.
  10. 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?
    1. chill out
    2. due dillegence. Be proactive not reactive.
    3. Be present.
    4. Always be learning
Contact Info

pleasantryotr.com

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!

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Huge thanks to Daniel Souder 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 only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

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