723: Jason Dady on Scaling Organically & Opening a Restaurant With $50K

<p>Nebraska native and Texan raised, Jason Dady has deep roots in the restaurant industry. He studied Hospitality Management and culinary in Texas and California respectively. After graduating he sharpened his skills in Napa Valley before returning to TX where he opened his first restaurant, The Lodge Restaurant of Castle Hills in 2001.  When one restaurant wasn’t enough to hold all of his ideas, Chef Dady opened a second in 2004. Today, Chef Dady's Restaurants include <a href="https://www.tretrattoria.com">Tre Trattoria</a> at the San Antonio Museum of Art, <a href= "http://twobrosbbqmarket.com"> Two Bros BBQ Market</a> and sister restaurant, <a href="http://alamobbqcompany.com">Alamo BBQ Co</a>, <a href="https://banddicehouse.com">B&D Ice House</a>, <a href="http://rangesa.com">The Range</a>, and <a href= "http://chispasaustin.com">Chispas Tacos and Margs</a>.</p> <p>Check out the book <a href="https://amzn.to/3hjlgOd">Profit First: Transform Your Business from a Cash-Eating Monster to a Money-Making Machine by Michael Michalowicz</a> as mentioned in today's episode!</p> <p>Check out episode <a href= "https://restaurantunstoppable.com/david-scott-peters-menu-engineering/"> 437 with David Scott Peters</a> about Menu Engineering as mentioned in today's episode.</p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Subscribe to the <a href= "https://www.youtube.com/channel/UCJSERtxnAE3V7T9PQ19w_Og">Restaurant Unstoppable YouTube Channel</a></li> <li>Join the private <a href= "https://www.facebook.com/groups/493649961457862/">Unstoppable Facebook Group</a></li> <li>Join the email list! (Scroll Down to get the Vendor List!)</li> </ul> <h3 style="text-align: left;">Favorite success quote or mantra:</h3> <ul> <li>"Make it happen and finish strong."</li> </ul> <p><strong>In today's episode with Jason Dady we will discuss:</strong></p> <ul> <li>Hard work equals sacrifice</li> <li>Chef competition</li> <li>Work-life balance</li> <li>Learning through your treatment how NOT TO treat your team</li> <li>Chefs startin