999: Tobie Nidetz Host of Restaurant Legends Podcast

<p>Tobie Nidetz is the host of the Restaurant Legends Podcast and a restaurant business consultant. He began in the industry at age 10 in his father's restaurant. He thought he wanted to be in the film and theater industry, but soon transitioning into culinary. He did a high-profile apprenticeship at age 23 and became a consultant for Lettuce Entertain You at age 25. Eventually he opened his first restaurant in Chicago, which closed in 2017. All the while, Tobie has been a busy consultant. In 2018, he began the Restaurant Legends Podcast, which continues today.</p> <p>Check out this Tipping Comp Worksheet from Tobie (super valuable!):</p> <p><a href= "https://restaurantunstoppable.com/wp-content/uploads/2023/06/Tipping-Comp-Worksheets.pdf"> Tipping Comp Worksheet</a></p> <p>Unstoppables! Please consider taking this survey about our listener demographics so that we can better determine how to best serve our listeners. Less than 10 simple questions. Here is the link: <a href= "https://docs.google.com/forms/d/e/1FAIpQLSdDIaieCxKEe1Gd5OfhKS-txpc2fTUMDej-OrOr-MguQK0-xw/viewform?usp=sf_link"> CLICK HERE</a></p> <h2>Show notes…</h2> <h3>Calls to ACTION!!!</h3> <ul> <li>Join <a href= "https://www.restaurantunstoppablenetwork.com/plans/47357?bundle_token=17a3bdca1ccbc19303dff68d05df5ab2&utm_source=manual">Restaurant Unstoppable Network</a> and get your first 30 days on me!  Connect with my past guest and a community of superfans.</li> <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>Favorite success quote/mantra:</h3> <ul> <li>"Don't be afraid to change what you're worth."</li> </ul> <p><strong>In this episode with Tobie Nidetz we will discuss:</strong></p> <ul> <li>Franchises</li> <li>Tipping</li> <li>The benefits/negatives of restaurant media