Owner and founder of Talula's Table, and Co-owner and founder of Talula's Garden, Talula's Daily, The Love, Aimee Olexy. One of the pioneering forces behind the farm to table movement, Aimee is Chef/Owner of Talula’s Table, a hybrid gourmet café and BYOB in Kennett Square, PA that hosts nightly 12-person tastings, so incredibly coveted that it has been dubbed it “The Toughest Table in America.” Aimee is also chef and co-owner (in collaboration with STARR Restaurants) of several of Philadelphia’s most notable restaurants: Talula’s Garden, Talula’s Daily and The Love. Check out Tock as mentioned in today's episode. Check out Google Chrome's Momentum as mentioned in today's episode. Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and 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: "My body is not a temple." The restaurant industry is hard. Embrace it. In today's episode with Aimee Olexy we will discuss: Learning EVERY station An interest in small, independant businesses Risk taking in the industry; it's a good thing Learning from corporate hotels Don't serve experiments, serve refined dishes/experiences Hard lessons from opening your first restaurant Selling a business and a concept Documenting and tracking Partnerships Today's sponsor: Ovation: Recently voted the #1 guest feedback platform in a nationwide RestaurantOwner.com survey, Ovation uses a SMS-based survey as a “digital table touch” that has redefined guest feedback.  Through frictionless integrations with online ordering platforms and other tools, Ovation allows you to easily collect guest feedback, resolve concerns in real-time, get more 5-star reviews, and uncover insights to improve brand-wide.  As a listener of Restaurant Unstoppable, you’ll receive 2,000 FREE text messages - contact our team! Restaurant365 is a cloud-based, all-in-one, restaurant-specific accounting and back-office platform that seamlessly integrates with POS systems, payroll providers, food and beverage vendors. It generates accurate real-time reporting and analysis in user-friendly dashboards, facilitating immediate, data-driven decision making. Restaurant365 eliminates manual, error-prone processes and is designed to help restaurant businesses grow with functionality that helps optimize labor costs, reduce food costs and increase revenue. Ecolab: Streamline your clean with Ecolab’s new EPA-registered 2-in-1 solution, Sink & Surface Cleaner Sanitizer. It will help reduce risk, simplify your procedures and help ensure compliance. This solution cleans and sanitizes hard non-porous surfaces with a single product, eliminates the rinse step and equips your staff to clean more efficiently. Clean simplified, confidence delivered.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Super energized, never tired What is your biggest weakness? Slow to make change What's one question you ask or thing you look for during an interview? Do you go the extra mile? What's a current challenge? How are you dealing with it? Commuting, parking, urban issues Share one code of conduct or behavior you teach your team. Smile, be positive What is one uncommon standard of service you teach your staff? If a guest looks unhappy, we approach them and stay ahead of their needs What's one book we must read to become a better person or restaurant owner?  Keeping Sharp by Sanjay Gupta GET THIS BOOK FOR FREE AT AUDIBLE.COM  Name one service you've hired. Publicist - Nicole Cashman - Cashman and Associates What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Taylor Company - drink machines/blenders If you got the news that you'd be leaving this world tomo