914: Martha Hoover Founder and President at Patachou, Inc

Martha Hoover had zero restaurant experience prior to 1989; up to this point, she was a sex crime prosecutor. Not having any experience did not stop her, and neither did the sexism from her male counterparts. She would soon prove them wrong with the creation of  Café Patachou. Now, 33 years later, Café Patachou scaled to become Patachou Inc. where Martha is the owner/operator of 6 unique brands (Café Patachou, Petite Chou, Napolese, Public Greens, Bar 114, and Apocolypse Burger) consisting of 14 total locations across Indianapolis. In addition, she has created The Patachou Foundation where she and her team directly feeds and educates 1,000 food-insecure children in Indianapolis. Check out episode 745 with Chris Schultz about knowing when to scale as mentioned in today's episode! Check out episode 910 with Kristen Barnette as mentioned in today's episode! Check out episode 760 with Nick Sarillo as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. 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 perception of abundance creates disdain for resources." In this episode with Martha Hoover we will discuss: The creation of waste in our industry, waste of all kinds Is it possible to achieve "work/life balance" ever? Opening a restaurant with no prior restaurant experience The price of food The difference between cash flow and profit Passionate about food When to scale How to scale Restaurant industry awards Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Delusion What is your biggest weakness? Delusion What's one thing you ask or look for when interviewing/growing your team? How does this person fit in with our values? What's a current challenge? How are you dealing with it? Maintaining relevancy and continuing to operate an organization that is distinguished from other restaurants Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Sheer understanding that people come to our restaurants for a reprieve from their life What's one book we must read to become a better person or restaurant owner? Imaginable by Jane McGonigal GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Foodager - Craftable 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? Do unto others as you would do to yourself Know thyself Aways speak truth to power Contact info: Email: [email protected] Website: https://www.patachouinc.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! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Martha Hoover 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. 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