Matthew Jennings grew up in Boston, MA. During his summer teen years, Jennings got his start as a prep cook in Nantucket, MA. He went on to study at the New England Culinary Institute, and to work as a cheesemonger before opening his first business, Farmstead, in Providence, RI. After 10 years of successfully running and scaling Farmstead restaurant, Jennings followed his gut and made the move to his hometown of Boston to open Townsman. Jennings received countless awards and accolades for both restaurants. Yet, in 2018 he walked away from it all. Today, Jennings shares his knowledge with clients at Full Heart Hospitality, and works on executing his vision for Red Barn Kitchen.

Check out Matt's book Homegrown: Cooking From My New England Roots

Show notes… Calls to ACTION!!!

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Favorite success quote or mantra:

"Head down, full heart"

In today's episode with Matt Jennings we will discuss:

Culinary school
New England Culinary Institute
The D.I.S.K. method
Starting small
Buying/operating a cheese shop as a starting point
Budgeting
Buying a business with established roots
A partnership is a marriage
Farmers markets
Visioning - write it down
Knowing when to say "No"
Regrets
Self-care
Public Relations - do you need it?
Chasing accolades

Today's sponsor:

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Knowledge bombs

Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Sense of urgency
What is your biggest weakness?
- Over-thinking
What's one question you ask or thing you look for during an interview?
- The fire in their eyes
What's a current challenge? How are you dealing with it?
- Shifting a culture to a new philosophy on food
Share one code of conduct or behavior you teach your team.
- Respect
What is one uncommon standard of service you teach your staff?
- Empathy
What's one book we must read to become a better person or restaurant owner?
- Setting the Table by Danny Meyer
- GET THIS BOOK FOR FREE AT AUDIBLE.COM
What's one thing you feel restaurateurs don't know well enough or do often enough?
- Listen
Name one service you've hired.
- PR
What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations?
- Galley Solutions - data-driven foodservice software
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?
- Be good to other people
- Believe in your own ability
- Love hard

Contact info:

Instagram: @matthewjennings

Twitter: @matthewjennings

Thanks for listening!

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Huge thanks to Matthew Jennings 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!

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