894: Jack Piper Co-Founder of Jimmy Jack's Rib Shack

With excitement allow me to introduce to you today’s guest, Co-Founder of Jimmy Jack’s Rib Shack, Jack Piper. Jack got his start in Iowa City working at the legendary China Garden Restaurant, where he learned about amazing service, the importance of attention to detail, and leading by example. Jack, also a natural artist, used his ability to land himself in NYC where he was mentored by world-famous artist, Marilyn Minter. Minter took a likely to Jack, and as a result, jack got more opportunities than most in the world of art, but he was turned away by the art industry by its politics, however, this experience left a huge influence on his life. Jack went on to work in the FOH in many fine-dining restaurants throughout the US including NYC, Utah, and Texas before doing 4 years with the Cheesecake Factory where he learned a ton of systems and culture. In 1998 the Discussion to open Atlas in Iowa City, IA started and by 2000 the restaurant was open. Atlas had a successful 17-year run under Jack's ownership before he sold the restaurant to Matt Swift and Ben Smart. During that time Jack also opened Jimmy Jack's Rib Shack and Basta Italian Restaurant. He also took Jimmy Jack's popular BBQ sauces nationwide with Amazon, and throughout the region in 150 local retailers.

Check out episode 878 with Donald Moore 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.
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Favorite success quote or mantra:

• "Win your morning, win your day."

In this episode with Jack Piper we will discuss:

• Ego and pride
• Cleanliness as a server
• FOH
• Constructive criticism
• Upselling
• Selling food products online

Today's sponsor:

This episode is brought to  you by Plate IQ, your Accounts Payable Automation and Expense Management solution. PateIQ works with 20,000 restaurants across the country. Plate IQ uses OCR "Optical Character Recognition" and Deep Machine Learning to eliminate manual data entry from the AP process. Automate the full life cycle of your invoices from General Ledger coding to bill payment via PlateIQ’s VendorPay network. With PlateIQ’s VendorPay you can seamless flow from invoice upload to paying your bills. You can earn cashback on invoices from over 180,000 vendors. With Plate IQ Vender Pay, you can see what is due when. Schedule payment by check/ACH/or Plate IQ Card. Lastly, VendorPay is also FOR Vendors. Keeping your vendors happy will give you leverage in negotiating your terms. Vendors participating in Plate IQ’s VendorPay network LOVE it because it shortens Day Sales Outstanding by 25% - AKA: Vendors get paid 25% faster. To learn more head to plateIQ.com/unstoppable to get at least 25% off implementation.

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Diageo Bar Academy equips bartenders, servers, managers, and hospitality professionals with the insights, stories, and tools to be better - raising the bar on industry standards. Diageo Bar Academy reaches a diverse audience, with backgrounds and skill levels of all ranges- providing them with skills, knowledge, and the techniques they need to improve their personal and professional lives.

Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Exceeding expectations
2. What is your biggest weakness?
   • Overthinking
3. What's one question you ask or thing you look for during an interview?
   • Honesty
4. What's a current challenge? How are you dealing with it?
   • Time management
5. Share one code of conduct or behavior you teach your team.
   • You're entitled to nothing
   • All decisions are made in the best interest for the guest
6. What is one uncommon standard of service you teach your staff?
   • Create a joint, not a scene
7. What's one book we must read to become a better person or restaurant owner?
   • Setting The Table by Danny Meyer
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Toast POS
9. Name one service you've hired.
   • Goldbelly
10. 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?
    • You're not entitled to anything, you must earn it
    • Exceed expectations
    • Win your morning

Contact info:

• Instagram: @jimmyjacksribshack
• Email: jack@jimmyjacksribshack.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!

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Huge thanks to Jack Piper for joining me for another awesome episode. Until next time!