On episode 31 of Granite Goodness, Andy chats with Eric Cacciatore, creator and host of the Restaurant Unstoppable podcast, where he has aired over 1,100 episodes!! The two discuss:
Eric’s journey from Aviation to Hospitality: After realizing aviation wasn't his calling, Eric returned to his roots in hospitality, finding joy in connecting with people and creating shared experiences.
Podcast Beginnings: Frustrated by the lack of hospitality-focused podcasts, Eric launched Restaurant Unstoppable in 2012 to share success stories and insights from the industry.
Reality Check: Eric sheds light on the unromantic side of the restaurant industry, highlighting the hard work, tight profit margins, and dedication required to succeed.
Advice for Restaurateurs: He advises aspiring restaurant owners to define their version of success, focus on personal growth, and build strong teams to achieve their vision.
How Diners Can Help: Eric encourages consumers to understand the true cost of dining out and to support local restaurants that prioritize fair wages, sustainability, and quality.
Alternative Paths: For those passionate about food but hesitant about owning a restaurant, Eric suggests exploring opportunities like catering, private chef work, or content creation.
Eric Cacciatore is the creator and host of the Restaurant Unstoppable podcast, where he helps listeners understand how to become unstoppable in the restaurant business.
Links & Notes:
This episode was recorded in Treeline Outfitters
Music provided by Sneaky Miles
Youtube
AI Generated Episode Summary*
In a nutshell, why do you think it’s important to support restaurants?
I believe restaurants can do more than just serve food—they can nourish health, foster community, and contribute to sustainability. By prioritizing businesses that source locally and practice sustainable farming, consumers can strengthen their communities and make better choices for their well-being.
How did you go from aviation to hosting a podcast about restaurants?
My parents owned a restaurant when I was young, which planted the seed for my love of hospitality. Later, I pursued aviation but realized it wasn’t my passion. After resigning as a commercial pilot at 26, I went back to school for marketing and hospitality. During that time, I discovered podcasts and realized there wasn’t a strong one focused on the restaurant industry, so I decided to create Restaurant Unstoppable.
What challenges did you face transitioning into podcasting?
It was tough. I was $200,000 in debt from my aviation career and unsure about my next steps. I worked odd jobs, including as an assistant winemaker, while consuming tons of podcasts on entrepreneurship and marketing. One class assignment pushed me to explore podcasts, and when I couldn’t find one on hospitality, I saw an opportunity to fill that gap.
Why do you think hospitality resonates so deeply with you?
I’ve always been drawn to bringing people together. Hospitality is about connection—it’s primal. Sharing meals and stories around a fire is part of our human DNA. I realized that while I love food, my true passion lies in its power to unite people and foster community.
What’s the reality of running a restaurant that people often misunderstand?
It’s a grind. Consumers often romanticize the restaurant industry, thinking it’s glamorous, but behind the scenes, it’s hard work. Profit margins are razor-thin, and operators are constantly juggling challenges to stay afloat while creating memorable experiences for diners.
How has your podcast evolved over time?
Initially, it was about inspiring and educating restaurant owners through success stories. Over time, I realized there isn’t one clear path to success—it’s unique to each person’s goals. I’ve also started focusing on educating consumers about what it really takes to run a restaurant.
What advice do you have for aspiring restaurateurs?
Be clear about your goals and what success means to you. Whether it’s scaling a franchise or creating a small, community-focused restaurant, the key is to define your purpose and surround yourself with the right people. And remember, success in business begins with personal growth.
How can diners support the restaurant industry?
Understand the value behind the price of your meal. When a restaurant charges more, it might be to offer better wages and benefits for its staff. Choosing where you spend your money thoughtfully can make a big difference for local businesses and communities.
What are some alternatives for people passionate about food but hesitant about opening a restaurant?
There are so many paths—catering, meal kits, private chef services, or even creating a YouTube channel. The traditional restaurant model isn’t the only option, and there are modern tools and platforms that make it easier to break into the food industry creatively.
What’s your vision for the restaurant industry’s future?
I’d love to see more emphasis on supporting local businesses, sustainable practices, and creating meaningful experiences. The industry has a rich history of bringing people together, and I hope we can return to that essence while adapting to new challenges and opportunities.
*This episode summary was generated by an AI analyzing a transcript of the interview. The questions, wording, and written meaning of particular sections may contain slight differences to the original conversation. We include these summaries to give listeners a brief, readable synopsis of the episode. The full episode transcript is available on granitegoodness.com.
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