Most of my clients, who are successful owners of independent multi-unit restaurant companies, do not have an MBA. And they never even cut their teeth in the corporate world—they just opened a restaurant and it went from there. Many of them are unconventional leaders. I have come to appreciate and admire unconventional leaders for their … Continued
As an owner of a successful multi-unit independent restaurant company it is important to understand what motivates you so you can be intentional in that regard as you develop your business. If you don’t know that, you could be working randomly — or, worse, against your own self-interest. Before you get into your day and … Continued
Why are restaurateurs better to their guests than they are to themselves? If you know me well, you know that is the question I suggest you ask yourself every day. The great Debi Saltzberg recently interviewed me for her podcast, Just Forking Around, and we talked about many aspects of that big question. You can … Continued
G. “Jim” Hasslocher — my client, who was founder and chairman of Frontier Enterprises in San Antonio — passed away back in November, 2015. Known to all as “Mr. Jim,” he began his hospitality career in 1947. Today, Frontier Enterprises operates 24 restaurants (most of which have been operating for decades) over four concepts. You … Continued
On January 8, 2016 David Bowie released his 25th album, Blackstar, which debuted on the charts at number 1. Two days later, he died from a cancer that, it turned out, he had been fighting for a year and a half. Blackstar was literally his pre-planned farewell to the world. You can’t go out any higher than number … Continued
We have all seen the forecasts. They are all the same: In the coming years there will not be enough employees to staff our restaurants. The idea of an ample labor supply is as archaic as phones connected to the walls by wires, 13-column pads, and the onion-skin booklets the credit card companies sent us … Continued
In this month’s QSR Magazine, I’m quoted in Kevin Hardy’s article — “For Restaurants, What’s Changed Under Trump?” — in which industry experts discuss what has changed for them during the Trump administration and how the upcoming midterm elections might affect them. With an election coming up, this piece is very timely. If you have … Continued
Eric Cacciatore recently stopped by my house to record an episode of his incredible, segment-leading podcast “Restaurant Unstoppable.” He was on a cross-country mission to talk to interesting, informed, creative, and significant restaurant people from coast to coast, and he was here to record episode 518. And that is not a typo: he has already … Continued
As a successful owner of a multi-unit independent restaurant company, you truly have won the lottery — with your company set up (or able to be set up) so you can make more money than you ever thought possible. Truly, I recommend you think of it that way. Why? Because being at the head of … Continued
When you own a successful multi-unit independent restaurant company — or any company, for that matter — that company becomes a reflection of you. What you do well, it does well. Your challenges are its challenges. One of my clients told another one of my clients, “When you work with Matthew to improve your company, … Continued