567: Matthew Bolick on The Power of an "Us" Mentality
Restaurant Unstoppable with Eric Cacciatore
Release Date: 12/10/2018
Restaurant Unstoppable with Eric Cacciatore
Charles Morgan considers himself simply a "restaurant guy" from Atlanta. Charles started in the restaurant business in Gulf coast Florida in 1979. Today he owns approximately 12 restaurants all over the Florida panhandle and the surrounding areas. Favorite success quote/mantra: "Common sense in an uncommon degree is what the world calls wisdom." In this episode we will discuss: Expanding Restaurants in the 70s/80s/90s Commercial fishing and restaurants Profit sharing Labor markets Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is...
info_outline 1075: Faras Kargar Owner Delbar Restaurant and BarRestaurant Unstoppable with Eric Cacciatore
Fares Kargar is the Owner of and in Atlanta, Georgia. Fares was born in Iran and grew up there until he was 18 when he moved to the US. Once in Atlanta, he went to school for hospitality management and while in school, he began working in restaurants. Once he graduated, he moved on to work in many restaurants, including Waffle House, until he landed at Rumi's Kitchen where he quickly became a GM. Finally, in 2020, he opened his first restaurant, Delbar. Today, there are 4 Delbar locations. Favorite success quote/mantra: "This too shall pass." In this episode we will discuss: ...
info_outline 1074: Doug Turbush Chef & Owner Seed Kitchen and BarRestaurant Unstoppable with Eric Cacciatore
Doug Turbush is the Chef & Owner of in Atlanta, GA. Doug started in the business as a 15 year old washing dishes. He went to school for hotel managment and went to the C.I.A. after that. His goal was to open his own restaurant by his early 30s. He lived and cooked in Thailand and lived and cooked in Atlanta until at 39 he opened Seed Kitchen and Bar in Atlanta in 2011. In 2013 he opened Stem Wine Bar next to Seed, and in 2016 he opened another restaurant which then closed in 2024. Favorite success quote/mantra: "Make it nice or make it twice." In this episode we will discuss: ...
info_outline 1073: Jen Hidinger-Kendrick Founder of Giving KitchenRestaurant Unstoppable with Eric Cacciatore
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info_outline 1071: Shuai & Corrie Wang Co-Owners of Super Happy Fun Time GroupRestaurant Unstoppable with Eric Cacciatore
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info_outline 1070: Bret Oliverio Owner of Sup DogsRestaurant Unstoppable with Eric Cacciatore
Bret Oliverio is the Owner of Sup Dogs, based in Greenville, NC. Bret began his post-school career as a radio broadcaster. His brother started Sup Dogs back in 2008 but tragically passed away a few years later. That's when, in 2012, Bret took over the restaurant and continues to own it today. Now, there are two Sup Dogs locations, plus a distillery and a cocktail bar. Favorite success quote/mantra: "If you let up, you lose." In this episode we will discuss: Marketing Leaving another industry for restaurants Get an accountant Profit-first Menu engineering Verticle integration...
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Sother Teague is the "Creative Drunk." He is the Founder of Sother Hospitality, Beverage Director at Amor y Amargo, Cohost of the Speakeasy Podcast, author of "I'm Just Here For The Drinks", and most importantly, a bar tender. Favorite success quote/mantra: "If you're the smartest guy in the room, you're in the wrong room." In this episode we will discuss: Partnerships Theater of hospitality Lawyers Popups Bars/bartending Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes...
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Kate Holowchik is the chef/owner of Lionheart Confections. Kate grew up baking with her family and began baking in corporate kitchens, such as Panera Bread, during college. After going from kitchen to kitchen, from FOH to baking in BOH, she eventually started Lionheart Confections, a baking popup based in New Hampshire, in 2020. Favorite success quote/mantra: "Lead with a kind heart and live unapologetically." In this episode we will discuss: Mentors Popups Toxic kitchens Today's sponsor: : Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for...
info_outline 1067: Matt Berry & Vinny and Dante Marino Co-Owners of DeadProof Pizza CoRestaurant Unstoppable with Eric Cacciatore
Matt Berry, Vinny Marino, and Dante Marino are the Co-Owners of in New Hampshire. DeadProof Pizza Co is a mobile pizza vendor based in Manchester, NH. Chef Matt Berry created the concept and sought Dante and Vinny for help with marketing. They are all now co-owners of the wildely popular concept. Favorite success quote/mantra: "If you're scared, do it scared." In this episode we will discuss: Pop-ups Marketing Pizza Finding the balance Today's sponsor: : Boost your efficiency and profitability without adding labor costs. MarginEdge is a complete restaurant management software that...
info_outlineHailing from Fort Worth, TX Matthew Bolick eventually found his way to Austin were he began working in cafes.
While working as a barista at Frank Restaurant, Bolick met Matt and Grady Wright, who were working in the tech and construction industries. Rather naturally, the three started the conversation around opening their own coffee shop and beer bar some day.
In 2012, Bolick left Frank to join Sterling Roberts in opening Flat Track, a coffee roaster and cafe which is still going strong today.
A few years later Bolick joined the aforementioned write brothers to open Wright Bros. Brew and Brew. After a few years of success it was time for the trio to open their second, new concept, Better Half Coffee and Cocktails, which opened in early 2018. It didn't take long for their concept to be recognized as one of the hottest spots in town and was just recently named Eater Austin's "Best Restaurant of the Year"
In addition, the trio plans to open Hold Out Brewing and Little Brother Bar.
Show notes…
Favorite success quote or mantra:
"Onward, through the foam!"
In this episode with Matthew Bolick, we discuss:
- How customers service boils down to genuinely caring.
- If you're young and opening a food or beverage operation, you get to be dumb. Take advantage of it. Just start and ask for forgiveness later.
- Knowing where you skill set ends and others begin. In other words, know your lane.
- Regarding partnerships, get a lawyer involved, and get super honest with each other about what you need from one another.
- Why an "us" mentality almost always trumps a "us versus them" mentality.
- The pros and cons of opening a business with partners, especially in the early, lean days.
- How to develop organic "lanes" for your leaders.
- How Bolick and his partners secured that capital for their vision.
- Why it is so important to transition from working in the business to working on the business.
- Mentally preparing from projects to go over budget and overtime.
- The value in having a deep network within the hospitality industry.
- Having the, "You don't work for me, but I work for you" mentality.
- When you have multiple people contributing to a project, why it is so important to have one person with veto power so the project continues to move forward.
Today's sponsor:
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Resilience
- What is your biggest weakness?
- Numbers
- What's one question you ask or thing you look for during an interview?
- Find out what their favorite bars and restaurants are and why.
- What's a current challenge? How are you dealing with it?
- Learning the construction lingo while building out new projects.
- Share one code of conduct or behavior you teach your team.
- "Respect the chill."
- What is one uncommon standard of service you teach your staff?
- Using a heads-up service style. Make eye conduct.
- When serving a cup of coffee, hold the cup by the handle. that is why handles are made.
- What's one book we must read to become a better person or restaurant owner?
GET THIS BOOK FOR FREE AT AUDIBLE.COM - What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Give the people what they want, or "play to the crowd."
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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?
- work doesn't define
- You're only as good as the people you surround yourself with.
- Figure out where your skill sets end and your partners skillsets begin.
Contact info:
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Huge thanks to Matt Bolick for joining me for another awesome episode. Until next time!