Restaurant Unstoppable with Eric Cacciatore 648: Scott Roberts on Persistence and Hard Work
The Salt Lick has a story that dates back to the 1830s when Scott Robert's ancestors came to TX with Steven F Austin and moved to Driftwood, TX in the 1870s. Over the next 100 years, BBQ techniques were developed by Roberts family that would eventually be used in the original Salt Licks, which was established in 1967, by Scott Roberts' parents, Thurman and Hisako Roberts.
In 1985 the Business was passed from parents to son. In the proceeding 30 years, Scott has scaled the original footprint and has opened an additional 3 locations. Today The Salt Lick is continuously recognized as one of the best BBQ locations in America.
Show notes… Favorite success quote or mantra:"If you want to be successful in this business you need to devote your life to it, you've got to put your soul in it, you've got to be friendly, and you've got to serve the best quality product you can."
In this episode with Scott Roberts we will discuss:
- Operating a 100-year-old restaurant
- Modernizing an old business
- Cash-only operation
- Inheriting a business from parents
- Consistency
- Quality control
- Systems, processes, and procedures
- Passing on a legacy to new generations
- The meaning of Texas BBQ to a community
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Knowledge bombs
- Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
- Caring about people; customers and employees
- What is your biggest weakness?
- An unpaved parking lot
- What's one question you ask or thing you look for during an interview?
- Desire
- What's a current challenge? How are you dealing with it?
- Finding people with desire
- Share one code of conduct or behavior you teach your team.
- Pick up trash when you see it; translates into quality everywhere else
- What is one uncommon standard of service you teach your staff?
- Smile and be respectful
- What's one book we must read to become a better person or restaurant owner?
- Raving Fans by Ken Blanchard
- Setting the Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM
- What's the one thing you feel restaurateurs don't know well enough or do often enough?
- Care
- What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
- 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?
- Family legacy passed on to my daughter
- The look of the space
- The feel, the experience
Salt Lick website contact page
Thanks for listening!Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below!
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Huge thanks to Scott Roberts for joining me for another awesome episode. Until next time!
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