Jay McSharry, a local restaurateur, graduated from the University of New Hampshire in 1990. Nearly a decade after graduating, he returned to NH’s Seacoast to fulfill his vision and opened Jumpin’ Jay’s Fish Café. Building on the restaurant’s success, Jay went on to open numerous establishments in the region, including Jumpin’ Jay’s Fish Café, Moxy, Vida Cantina, The Franklin, Street, Luigi’s West End Pizzeria, Ore Nell’s Barbecue, The Railpenny Tavern, Dos Amigos, as well as other projects on the Seacoast. In 2020, Jay was named James Beard Award semi-finalist in the Outstanding Restaurateur category. Today, Jay's JGroup Hospitality is the umbrella under which the majority of his restaurants exist.

Check out episode 820 with Stephani Robson on Business Planning as mentioned in today's episode!

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Show notes… Calls to ACTION!!!

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Favorite success quote or mantra:

“You’ve already succeeded if you just try.”

In this episode with Jay McSharry we will discuss:

Difficulties with owning/operating a restaurant in the 1980s
Similarities between theater and restaurants
Seeking mentors
What NOT to do
The importance of including your staff in important decisions
Creating a business plan
Gathering investors/raising capital
Starting small
The benefits of a working owner
Knowing when to scale
How to name your restaurant wrong
How to remove yourself from the business as the owner
The importance of partnerships
Knowing when to close a restaurant
How to be both a restaurant and real estate owner
What to look for in a chef-partner?
Constant communication is key with partners
You’re only as good as last night’s service
Advice for landlords and tenants
Unique difficulties with a pizza concept

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- ADD
What is your biggest weakness?
- Not knowing people's names
What's one question you ask or thing you look for during an interview?
- Do you want to be here?
What's a current challenge? How are you dealing with it?
- Staffing
Share one code of conduct or behavior you teach your team.
- Treat everybody fairly
What is one uncommon standard of service you teach your staff?
- Work as a team
What's one book we must read to become a better person or restaurant owner?
- Zingerman's Leadership books
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
What is something restaurateurs don't do well enough or often enough?
- Compliment the staff
What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
- Resy
Name one service you've hired.
- Gaskets - Summit Supply
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?
- Treat everybody fairly
- Appreciate every day
- If you see it, you own it

Contact info:

JGroup Hospitality website: jgrouphospitality.com

Thanks for listening!

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Huge thanks to Jay McSharry for joining me for another awesome episode. Until next time!

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