Edoardo Mortari’s Post

Persistence pays off! 💪 Discover how Chef Jaime Pesaque turned challenges into triumphs, leading to a spot among the World's 50 Best Restaurants. Nothing worthwhile comes easy! Check out the full episode and get inspired! 🔗 #NeverGiveUp #SuccessStory #jaimepesaque

The secret to a great restaurant isn’t just great food — it’s a great team. Get all 8 of seasoned restaurateur and hospitality expert Eric Martino’s tips for hiring and retaining top talent in 2025: https://lnkd.in/gSXYFdjX

At the core of every exceptional restaurant lies an unwavering obsession that transcends mere talent. It's the relentless pursuit of perfecting every detail, the hunger for constant improvement, and the fire that fuels a restaurant person's soul. The restaurant person lives and breathes this obsession, meticulously polishing each aspect until it shines as a reflection of their unwavering commitment. It's this obsession that propels the restaurant person forward, even during the most challenging times. They are addicted to the rush of making their restaurant better, day after day, surpassing their achievements with each stride. Tap the link in my bio ☝️ to unlock the secrets of cultivating an obsession that will propel your restaurant to soaring heights. #RestaurantObsession #CulinaryPerfection #HospitalityMastery

If you're considering starting a restaurant, here are four rules to get you started.

"Jeff Heidt of We Sell Restaurants is probably one of the most patient guys I have ever met. He is very easy and reasonable to work with. You know you are on a good team with Jeff selling your restaurant. Not once did I ever feel pressured and Jeff was in constant communication with me to let me know what we needed to get this deal to closing. Jeff Heidt and We Sell Restaurants is highly recommended in my book." - James, seller Great work, Jeff Heidt! #WeSellRestaurants #CertifiedRestaurantBroker #businesssuccess #sold #successstory

Do you feel like you are always putting out fires and have no time to work ON your business instead of IN your business? Alison Anne, founder of Restaurant Revolution and Alison Anne Coaching is here to help with some tips and a sneak peek at her 2024 Bowl Expo session called Restaurant Management 201. Alison Anne Great tips from Ali on this episode of the Profit Break, but going to be even better live and in person in Denver! #ContinueTheLearning

What are your favorite WI Summer Restaurants? Here's a clip we released this weekend for Milwaukee Uncut with Kristin Brey, Russell Nicolet, Michael Sampson and Charlie Berens

Have you ever wondered what goes on behind the scenes when buying or selling a restaurant? It's a complex process with many moving parts that can be daunting for even the most experienced business owners. Every restaurant transaction is different, but in this episode, we pull back the curtain on the five most important steps we identify in pretty much every restaurant transaction. https://lnkd.in/gbUdj3ci

DO YOU PRACTICE BOLD OPERATIONS? This week's episode is with Jim Taylor of Benchmark Sixty Restaurant Services as we talk about the state of the industry and his new book, BOLD OPERATIONS. Full episode here - https://lnkd.in/gyfBsaxJ

🌟 Reflecting on My Experience in the Restaurant Industry Over the years, I’ve had the opportunity to work with many passionate professionals and restaurateurs, and each day I’ve learned something new. One of the most important lessons I’ve learned is that success in the restaurant industry doesn’t just depend on the quality of the food but also on the quality of the relationships built with customers and the team. Investing in people, listening to feedback, and always being ready to adapt have been the pillars that have guided me on my journey. What are the most valuable lessons you’ve learned in your work? #ProfessionalGrowth #LifeLessons #RestaurantIndustry