Nick Tillinghast is the Founder of DMDT Hospitality and Lifestyle. Nick has an untraditional pathway into the hospitality industry. Prior to founding the DMDT Hospitality and Lifestyle Group with partners Ryan Hutchinson and Kyle McClain, Nick had a career in PR. Enamored by the extreme restaurant design and architecture found in Las Vegas, where he worked as a Hospitality PR Specialist, Nick wanted to bring that same shock and awe experience to the nightlife of his home city, Des Moines. In 2016 he willed into existence DMDT Hospitality and Lifestyle. Today, Nick serves as the sole proprietor of DMDT, and his portfolio includes: Hello Margorie, Good News Darling, and Secret Admirer. https://www.parkonfremont.com 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. 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: "Do cool shit." In this episode with Nick Tillinghast we will discuss: Interior restaurant design Private club hospitality PR Las Vegas hospitality Proper leadership Bar service Pop ups Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Creativity What is your biggest weakness? Delegation What's one question you ask or thing you look for during an interview? Are you passionate about cocktails? What's a current challenge? How are you dealing with it? Making sure that we build a team of people who are passionate Share one code of conduct or behavior you teach your team. Be respectful always What is one uncommon standard of service you teach your staff? Detail and experience What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? POS - Touch Bistro What is one thing you feel restaurateurs don't do well enough or often enough? Piecing everything together: cocktails, music, environment 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? Be kind Take risks Do what makes you happy Contact info: Email: [email protected] Instagram: @hellomargeriedm @goodnewsdarling @secretadmirerdm 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! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Nick Tillinghast for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!