567: Matthew Bolick on The Power of an "Us" Mentality
567: Matthew Bolick on The Power of an "Us" Mentality
Hailing 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: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. 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 Desert Solitaire: A Season in the Wilderness 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? Google Keep. 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: www.thebrewandbrew.com @thebrewandbrew www.betterhalfbar.com @betterhalfbar @LittleBrotherBar 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 Matt Bolick 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!