Hop Daddy

Matt Schweitzer has spent his entire career working in the restaurant business. His most recent concept, HopDoddy, takes the classic American Burger joint and turns it up a notch. It's a clean, comfortable vibe with friendly staff and amazing food. They source locally from organic and regenerative farms doing things the right way. Matt got into the restaurant industry after graduating college, moving to a ski town, and finding work as staff at a local mountain restaurant. Since then, he has opened several restaurant concepts of his own and learned the ins and outs of the industry. In our conversation with Matt, we discuss: 

- The origin story of HopDoddy
- Making it in the restaurant industry
- Removing seed oils: Is it feasible at scale?
- Learning to hunt & valuing the sacred ritual
- Matt's athletic achievements trying to break records

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