Podcast Summary: Restaurant Unstoppable with Eric Cacciatore

Episode 1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar

Date: November 17, 2025

Episode Overview

In this episode, Eric sits down with Addie and Dustin Teague, the husband-and-wife duo behind Relish Restaurant and Bar in Houston, Texas. Their conversation is a dynamic, highly practical deep-dive into what it takes to build and sustain a successful, community-driven restaurant business in today's challenging environment. From early inspiration, scaling up, and learning hard lessons on leases to the power of hospitality, transparent leadership, and using technology and fractional CFO services, Addie and Dustin share real-world wisdom for operators at every level.

Key Discussion Points & Insights

1. Business Model, Numbers, and Philosophy

Two concepts, two locations:
- 125 employees across both spaces; average ~$1,200/sq ft sales
- Prime cost at 62% (28% COGS, 32-34% labor, including owner labor)
- Profit margin at 14.7%

Quote:

"We would rather be overstaffed than understaffed... We really follow the fundamentals daily."
— Dustin Teague (07:00)

Brand Positioning:
- Relish is “fine casual” or “elevated casual,” bridging friendly neighborhood vibes with meticulous service and quality (08:00–08:17).
Philosophy:
- Focus on small details, consistency, and simplicity.
- “Day by day, night by night, plate by plate, and bite by bite…” (10:01)
- “Keep it simple.” (11:30)

2. Origin Stories and Early Influences

Both Addie and Dustin found a passion for hospitality early – Addie via culinary school and top-tier NYC experiences (Eleven Madison Park, Martha Stewart’s company), Dustin through relentless grind from waiting tables, kitchen work, to traveling the country and working at the Golden Nugget in Vegas.

Dustin’s career lessons:

Influence: Chef Ricky Cruz — hard work, leading by example, “first guy in, last guy out,” positive mindset (28:13–29:10).

Addie’s career lessons:

Eleven Madison Park: Obsess over hospitality details, anticipating guests’ needs, making everyone feel welcome regardless of price point (31:44–36:48).

Quote:

“At Eleven Madison Park...making people feel welcome, making a seamless dinner at this fine dining restaurant. But you feel comfortable, like you belong...”
— Addie Teague (32:27)

3. First Business: Relish Fine Foods (Market/Catering Model)

Began as a prepared foods market & catering commissary (2011-2015)
Key learning: Market retail is a tough model — high prime costs (~78%), low margins unless volume is massive or alcohol is a driver (26:32–27:03).
Lease and zoning misunderstandings led to being forced out due to parking/competition clause violations (47:19–49:38).
Lesson: Know your lease (parking, competition clauses, permitted use); understand what the space can actually support, and watch for civil engineering limitations.

4. Transition to Restaurant & Bar; Lease Lessons

Shifted from market/catering to a full-service restaurant by taking over a lease from the same group that triggered their market’s closure (55:05–56:09).
Lease tips:
- Study parking availability (especially in Houston), development/construction plans nearby
- Combine local market knowledge with trusted, client-centric real estate advisors
- Negotiate leases around occupancy costs (target: below 8% of revenue)

Quote:

“You could have the best food, awesome service... If the process of getting that butt in a seat is hindered... parking is number one.”
— Dustin Teague (60:48)

5. Scaling, Vision & Community Focus

Paid off their $1.5M loan for their main location in five years, are now debt-free (74:42).
See themselves as embedded, not endlessly scaling for its own sake:
- Aim to grow organically, prioritize integrity and presence over aggressive franchising.
- Staff community is central (125+ employees; $1M+ tipped out yearly).

Quote:

“We love seeing the big payroll numbers because I know how much of that I’m stuffing back into the local economy around me.”
— Dustin Teague (78:38)

Vision:
- Fine Foods Hospitality will create opportunity for staff and community, slowly expand with intention.
- Aim for a few more Relish locations plus potentially new concepts (84:26–87:42).

6. Team Structure & Culture

Clear org chart:
- Dustin: Director of Operations/Executive Chef
- Addie: Administrative, HR, marketing, branding (Chief People Officer, CMO in spirit)
- GMs, maître d’s, captains, tip pooling for FOH with structured advancement (103:43–105:55)
- Commissary supports both stores (103:01)
- Transparent pay structure; all tip pooled, point-based advancement system.

Quote:

“Our entire company is tip pooled—hierarchy system, tenure, skill set, loyalty, all of it’s involved.”
— Dustin Teague (104:15)

7. Technology Stack & Financial Management

Tech:
- Toast POS & tip pooling
- OpenTable
- Extra Chef (inventory, cost control—integrates with Toast)
- Restaurant365 (via Serboni) for accounting/general ledger
Recent move: Switched accounting from QuickBooks/bookkeeper to Serboni (a fractional CFO/restaurant-specialized firm), which added integrity, detail, and strategic support to their growing operation (112:24, 113:12).

Quote:

“We needed more integrity behind what was in front of us... We didn’t believe. You’re telling me it’s this, but I’m looking at this and once again, what’s going on here?”
— Dustin Teague (113:43)

Future trend: Endorsement of fractional CFO/COO/CPO services for independent restaurants—access to strategic expertise at a fraction of full hiring cost (114:47–116:18).

8. Industry & Macro Observations

Restaurant landscape in Houston and suburbs is changing—too many restaurants are flooding certain corridors, while suburbia is under-restauranted and ripe for local, community-focused concepts (64:19–65:28).
The U.S. needs to re-embrace the “public house” as the heart of community:

“We need a place to come together and be with our community. It’s missing.”
— Eric Cacciatore (64:25)

Open-book management and transparency with staff about business realities—dispelling the myth that restaurants are a cash cow and letting them see “the real pennies” left after costs (94:56–95:34).

Notable Quotes & Memorable Moments

“Day by day, night by night, plate by plate, and bite by bite... We focus on the smaller details and not let the bigger picture eat us alive.”
— Dustin Teague (10:01)
On simplicity:
“Keep it simple, stupid. But I just… I find that to be true in life with everything. …That’s my mantra on food too. I think simple is better.”
— Addie Teague (11:30)
On hospitality:
“Hospitality is seeing someone… and you can’t be warm, you can’t be neighborly, you can’t be generous unless you’re in that moment seeing someone.”
— Eric Cacciatore (38:19)
On scaling culture:
“You can’t scale [the original Carrabba’s]. It was Johnny Carrabba, the Carrabba family. It was the culture, the people. You can’t scale that.”
— Eric Cacciatore (43:33)
On financial transparency:
“I love seeing the big payroll numbers because I know how much of that I’m stuffing back into the local economy around me… That, that makes us tick.”
— Dustin Teague (78:38)
On negotiating leases:
“Parking… Number one thing… If the process of getting that butt in a seat is hindered…”
— Dustin Teague (60:48)
On tech & accounting:
“We needed more information. QuickBooks wasn’t up to speed. [Serboni] was a no brainer… The details, the metrics, everything we’re able to get out of it, especially as we scale.”
— Dustin Teague (112:24)

Timestamps for Important Segments

00:41: Introduction to Addie & Dustin Teague
06:29: Business stats, profit margins, prime cost breakdown
10:01: Dustin’s motivational mantra
11:30: Addie’s mantra "Keep it simple"
28:13–29:10: Dustin discusses chef mentor Ricky Cruz
31:44–36:48: Addie on hospitality lessons from Eleven Madison Park
47:19–49:38: Lease, parking, and landlord lessons from first business
55:05–56:09: Transitioning to new restaurant via lease takeover
60:48: Importance of parking and lease negotiation
74:42: Becoming debt-free after $1.5M loan
78:38: Payroll as local economic engine
84:26–87:42: Vision for growth
94:56–95:34: Open book management with staff
103:01: Organizational structure of both locations & commissary
112:24–113:12: Transition to Serboni accounting, benefits
114:47–116:18: Rise and value of fractional CFO and C-suite services
123:42: How to contact/visit Relish

Final Recommendations & Wisdom

Build your restaurant slowly, with integrity and a people-first mentality.
Know your lease, neighborhood, and real estate partners intimately; parking and use matter.
Structure tip pooling/payment based on tenure and skill; invest in upward mobility for your staff.
Open up your numbers to your staff to educate and build trust.
Prioritize scalable systems and seek professional, industry-specific help early: pay for expertise in accounting, legal, and lease negotiation.
Engage with your community—your restaurant's legacy is built on lasting relationships, not just revenue.

Connect with Relish Restaurant and Bar

Website: www.relishhouston.com
Email: info@relishhouston.com
Instagram/Facebook: @relishrestaurantandbar
In Person: Visit either location in Houston!

Shoutout:
Addie & Dustin recommend connecting with Willie and Diane of Burger Chan in Houston—another set of operators who are truly “doing it right” (122:23–123:12).

If you want to join live conversations with top restaurant professionals—including this interview’s guests—visit restaurantunstoppable.com/live.

Takeaways for Aspiring Restaurateurs

Focus on simple, consistent quality and customer experience
Get your numbers right—spend on expertise you can trust
Build a supportive, transparent team culture
Grow slow, stay committed to your community
Don’t underestimate the importance of choosing the right lease, partners, and systems for long-term success

"There is no questioning, you are unstoppable." — Eric Cacciatore (124:22)

Podcast Summary: Restaurant Unstoppable with Eric Cacciatore

Episode 1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar

Date: November 17, 2025

Episode Overview

Key Discussion Points & Insights

1. Business Model, Numbers, and Philosophy

Two concepts, two locations:
- 125 employees across both spaces; average ~$1,200/sq ft sales
- Prime cost at 62% (28% COGS, 32-34% labor, including owner labor)
- Profit margin at 14.7%

Quote:

"We would rather be overstaffed than understaffed... We really follow the fundamentals daily."
— Dustin Teague (07:00)

Brand Positioning:
- Relish is “fine casual” or “elevated casual,” bridging friendly neighborhood vibes with meticulous service and quality (08:00–08:17).
Philosophy:
- Focus on small details, consistency, and simplicity.
- “Day by day, night by night, plate by plate, and bite by bite…” (10:01)
- “Keep it simple.” (11:30)

2. Origin Stories and Early Influences

Both Addie and Dustin found a passion for hospitality early – Addie via culinary school and top-tier NYC experiences (Eleven Madison Park, Martha Stewart’s company), Dustin through relentless grind from waiting tables, kitchen work, to traveling the country and working at the Golden Nugget in Vegas.

Dustin’s career lessons:

Influence: Chef Ricky Cruz — hard work, leading by example, “first guy in, last guy out,” positive mindset (28:13–29:10).

Addie’s career lessons:

Eleven Madison Park: Obsess over hospitality details, anticipating guests’ needs, making everyone feel welcome regardless of price point (31:44–36:48).

Quote:

“At Eleven Madison Park...making people feel welcome, making a seamless dinner at this fine dining restaurant. But you feel comfortable, like you belong...”
— Addie Teague (32:27)

3. First Business: Relish Fine Foods (Market/Catering Model)

Began as a prepared foods market & catering commissary (2011-2015)
Key learning: Market retail is a tough model — high prime costs (~78%), low margins unless volume is massive or alcohol is a driver (26:32–27:03).
Lease and zoning misunderstandings led to being forced out due to parking/competition clause violations (47:19–49:38).
Lesson: Know your lease (parking, competition clauses, permitted use); understand what the space can actually support, and watch for civil engineering limitations.

4. Transition to Restaurant & Bar; Lease Lessons

Shifted from market/catering to a full-service restaurant by taking over a lease from the same group that triggered their market’s closure (55:05–56:09).
Lease tips:
- Study parking availability (especially in Houston), development/construction plans nearby
- Combine local market knowledge with trusted, client-centric real estate advisors
- Negotiate leases around occupancy costs (target: below 8% of revenue)

Quote:

“You could have the best food, awesome service... If the process of getting that butt in a seat is hindered... parking is number one.”
— Dustin Teague (60:48)

5. Scaling, Vision & Community Focus

Paid off their $1.5M loan for their main location in five years, are now debt-free (74:42).
See themselves as embedded, not endlessly scaling for its own sake:
- Aim to grow organically, prioritize integrity and presence over aggressive franchising.
- Staff community is central (125+ employees; $1M+ tipped out yearly).

Quote:

“We love seeing the big payroll numbers because I know how much of that I’m stuffing back into the local economy around me.”
— Dustin Teague (78:38)

Vision:
- Fine Foods Hospitality will create opportunity for staff and community, slowly expand with intention.
- Aim for a few more Relish locations plus potentially new concepts (84:26–87:42).

6. Team Structure & Culture

Clear org chart:
- Dustin: Director of Operations/Executive Chef
- Addie: Administrative, HR, marketing, branding (Chief People Officer, CMO in spirit)
- GMs, maître d’s, captains, tip pooling for FOH with structured advancement (103:43–105:55)
- Commissary supports both stores (103:01)
- Transparent pay structure; all tip pooled, point-based advancement system.

Quote:

“Our entire company is tip pooled—hierarchy system, tenure, skill set, loyalty, all of it’s involved.”
— Dustin Teague (104:15)

7. Technology Stack & Financial Management

Tech:
- Toast POS & tip pooling
- OpenTable
- Extra Chef (inventory, cost control—integrates with Toast)
- Restaurant365 (via Serboni) for accounting/general ledger
Recent move: Switched accounting from QuickBooks/bookkeeper to Serboni (a fractional CFO/restaurant-specialized firm), which added integrity, detail, and strategic support to their growing operation (112:24, 113:12).

Quote:

“We needed more integrity behind what was in front of us... We didn’t believe. You’re telling me it’s this, but I’m looking at this and once again, what’s going on here?”
— Dustin Teague (113:43)

Future trend: Endorsement of fractional CFO/COO/CPO services for independent restaurants—access to strategic expertise at a fraction of full hiring cost (114:47–116:18).

8. Industry & Macro Observations

Restaurant landscape in Houston and suburbs is changing—too many restaurants are flooding certain corridors, while suburbia is under-restauranted and ripe for local, community-focused concepts (64:19–65:28).
The U.S. needs to re-embrace the “public house” as the heart of community:

“We need a place to come together and be with our community. It’s missing.”
— Eric Cacciatore (64:25)

Open-book management and transparency with staff about business realities—dispelling the myth that restaurants are a cash cow and letting them see “the real pennies” left after costs (94:56–95:34).

Notable Quotes & Memorable Moments

“Day by day, night by night, plate by plate, and bite by bite... We focus on the smaller details and not let the bigger picture eat us alive.”
— Dustin Teague (10:01)
On simplicity:
“Keep it simple, stupid. But I just… I find that to be true in life with everything. …That’s my mantra on food too. I think simple is better.”
— Addie Teague (11:30)
On hospitality:
“Hospitality is seeing someone… and you can’t be warm, you can’t be neighborly, you can’t be generous unless you’re in that moment seeing someone.”
— Eric Cacciatore (38:19)
On scaling culture:
“You can’t scale [the original Carrabba’s]. It was Johnny Carrabba, the Carrabba family. It was the culture, the people. You can’t scale that.”
— Eric Cacciatore (43:33)
On financial transparency:
“I love seeing the big payroll numbers because I know how much of that I’m stuffing back into the local economy around me… That, that makes us tick.”
— Dustin Teague (78:38)
On negotiating leases:
“Parking… Number one thing… If the process of getting that butt in a seat is hindered…”
— Dustin Teague (60:48)
On tech & accounting:
“We needed more information. QuickBooks wasn’t up to speed. [Serboni] was a no brainer… The details, the metrics, everything we’re able to get out of it, especially as we scale.”
— Dustin Teague (112:24)

Timestamps for Important Segments

00:41: Introduction to Addie & Dustin Teague
06:29: Business stats, profit margins, prime cost breakdown
10:01: Dustin’s motivational mantra
11:30: Addie’s mantra "Keep it simple"
28:13–29:10: Dustin discusses chef mentor Ricky Cruz
31:44–36:48: Addie on hospitality lessons from Eleven Madison Park
47:19–49:38: Lease, parking, and landlord lessons from first business
55:05–56:09: Transitioning to new restaurant via lease takeover
60:48: Importance of parking and lease negotiation
74:42: Becoming debt-free after $1.5M loan
78:38: Payroll as local economic engine
84:26–87:42: Vision for growth
94:56–95:34: Open book management with staff
103:01: Organizational structure of both locations & commissary
112:24–113:12: Transition to Serboni accounting, benefits
114:47–116:18: Rise and value of fractional CFO and C-suite services
123:42: How to contact/visit Relish

Final Recommendations & Wisdom

Build your restaurant slowly, with integrity and a people-first mentality.
Know your lease, neighborhood, and real estate partners intimately; parking and use matter.
Structure tip pooling/payment based on tenure and skill; invest in upward mobility for your staff.
Open up your numbers to your staff to educate and build trust.
Prioritize scalable systems and seek professional, industry-specific help early: pay for expertise in accounting, legal, and lease negotiation.
Engage with your community—your restaurant's legacy is built on lasting relationships, not just revenue.

Connect with Relish Restaurant and Bar

Website: www.relishhouston.com
Email: info@relishhouston.com
Instagram/Facebook: @relishrestaurantandbar
In Person: Visit either location in Houston!

Shoutout:
Addie & Dustin recommend connecting with Willie and Diane of Burger Chan in Houston—another set of operators who are truly “doing it right” (122:23–123:12).

If you want to join live conversations with top restaurant professionals—including this interview’s guests—visit restaurantunstoppable.com/live.

Takeaways for Aspiring Restaurateurs

Focus on simple, consistent quality and customer experience
Get your numbers right—spend on expertise you can trust
Build a supportive, transparent team culture
Grow slow, stay committed to your community
Don’t underestimate the importance of choosing the right lease, partners, and systems for long-term success

"There is no questioning, you are unstoppable." — Eric Cacciatore (124:22)

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1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar

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Summary

Podcast Summary: Restaurant Unstoppable with Eric Cacciatore

Episode 1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar

Episode Overview

Key Discussion Points & Insights

1. Business Model, Numbers, and Philosophy

2. Origin Stories and Early Influences

3. First Business: Relish Fine Foods (Market/Catering Model)

4. Transition to Restaurant & Bar; Lease Lessons

5. Scaling, Vision & Community Focus

6. Team Structure & Culture

7. Technology Stack & Financial Management

8. Industry & Macro Observations

Notable Quotes & Memorable Moments

Timestamps for Important Segments

Final Recommendations & Wisdom

Connect with Relish Restaurant and Bar

Takeaways for Aspiring Restaurateurs

Summary

Podcast Summary: Restaurant Unstoppable with Eric Cacciatore

Episode 1234: Addie and Dustin Teague, Owners of Relish Restaurant and Bar

Episode Overview

Key Discussion Points & Insights

1. Business Model, Numbers, and Philosophy

2. Origin Stories and Early Influences

3. First Business: Relish Fine Foods (Market/Catering Model)

4. Transition to Restaurant & Bar; Lease Lessons

5. Scaling, Vision & Community Focus

6. Team Structure & Culture

7. Technology Stack & Financial Management

8. Industry & Macro Observations

Notable Quotes & Memorable Moments

Timestamps for Important Segments

Final Recommendations & Wisdom

Connect with Relish Restaurant and Bar

Takeaways for Aspiring Restaurateurs