Hailing from Buffalo, NY, Travis came to Austin, TX by way of West Palm Beach, FL and Los Vegas, NV. It was in West Palm Beach where he truly become a professional while working at TGI Fridays. Tober Settled in Austin for good in 2011, where he continued to refine his skill and build his resume at The Four Seasons. In addition, Tober has consulted on beverage programs at Ruth's Chris Steak House, Landry's, Hard Rock Cafe and TGI Fridays. After having helped open Vox Table, Tober left to join forces with other Austin restaurant leaders to open Nickel City in 2017. Nickle City has quickly risen to be one of the most respected bar programs in the nation. Show notes… Favorite success quote or mantra: "High fives and handshakes.". In this episode with Travis Tober, we discuss: How to go from not having a shift available to having any shift you want. Going above and beyond what is expected from you to create opportunity. Just out hustle everyone else. When going out to eat, keep a mental catalog of what restaurants and bars are doing to drive traffic through their doors. Over time you'll develop your own playbook. Letting your team members get creative and contribute beyond just doing their job. Never sacrificing quality. Before you go asking for money, take a few years to build your network and your resume. When you're new to a city, research who is the best at what you want to do and become friends with them. Keep the restaurant people in the restaurant and keep the money out of operations. Why it is so important to develop your own personal brand. Also, we discuss how branding is more than a logo; its your story and an extension of who you are. "Hype" your social media presence. Partnering with people who make you better and who are strong where you are weak. Collectively you need to be the complete package. However, even though you're different you need to same vision. Creating perceived value. Being the Disney World of dive bars; focusing on detail and service. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Don't be a dick. What is your biggest weakness? Clutter. What's one question you ask or thing you look for during an interview? Hire humans. What's a current challenge? How are you dealing with it? Staying relevant. They're combating this by just having fun. Share one code of conduct or behavior you teach your team. High fives and handshakes. What is one uncommon standard of service you teach your staff? What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Brandwashed: Tricks Companies Use to manipulate Our Minds and Persuade Us to Buy Buyology: Truth and Lies About Why We Buy What's the one thing you feel restaurateurs don't know well enough or do often enough? Be present. Play the long game. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? Slack If you got the news that you'd be leaving this world tomorrow and all memories of you, your work,