Restaurant Unstoppable with Eric Cacciatore 752: Patrick Martin on Do All The Little Things and Don't Keep Secrets
Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville. Today, there are 10 Martin's locations in the Nashville area, Louisville Kentucky, Birmingham Alabama, and our newest location in Charleston South Carolina.
Pat is a member of the famed Fatback Collective, a philanthropic group of restaurateurs, pit masters, chefs, farmers and writers who strive to help others in times of need in the diverse and modern South.
Check out The Thrill of the Grill: Techniques, Recipes, & Down-Home Barbecue by Christopher Schlesinger as mentioned in today's episode.
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- "Being super particular on the details is what matters in success."
In today's episode with Patrick Martin we will discuss:
- Industry secrets and should you keep them?
- Mentors and their immense importance in this industry
- Waiting to open a restaurant based on finances even though you have the skills
- The IMMENSE importance of LEARNING
- People who cook often do so beyond the need for sustenance - we want to make people happy
- The benefits of an open mind
- To go to culinary school or not to go to culinary school?
- Dealing with critics
- Making mistakes and what we learn
- Partnerships
- Labor schedules
- "Game-ifying" business
- You NEED to learn the business side regardless of your role in the company
- Promoting within when your team isn't ready-avoid it!
- Pride in your brand
- Ask EVERYONE for advice but be particular about the advice you take
- Growth
- Invest in YOUR PEOPLE
- The love of teaching
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- "You have to give a crap!"
- What is your biggest weakness?
- Over-analyze and go too deep into an issue
- What's one question you ask or thing you look for during an interview?
- Training costs money so make sure they want to stay for a longer amount of time
- What's a current challenge? How are you dealing with it?
- People
- Share one code of conduct or behavior you teach your team.
- Know your job and do your job
- What is one uncommon standard of service you teach your staff?
- Chef-driven, fine-dining FOH
- The customer is not always right but you still need to make them feel like they are right
- What's one book we must read to become a better person or restaurant owner?
- Name one service you've hired.
- Accounting - Todd Mormon of Fresh Hospitality
- 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?
- Do all the little things
- Smile and be very very nice with your customer base
- Treat others better than you treat yourself
Martin's Bar-B-Que Joint website
Instagram: personal: @pitmasterpat business: @martinsbbq
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Huge thanks to Patrick Martin for joining me for another awesome episode. Until next time!
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