Nurturing Nostalgia with Sweet Taters ๐Ÿฅ”


Sweet Taters ๐Ÿฅ” is getting customers hooked on a feeling, a feeling of nostalgia. Through their farm ๐Ÿšœ to table menu and mismatched dishes ๐Ÿฝ๏ธ, Sweet Taters brings back that feeling you used to get at Grandma’s house.๐Ÿก Join Matt and owner Natasha Bolden as they dive into:

๐Ÿฝ๏ธ Their increasing carry out orders
๐Ÿฝ๏ธ Bringing back nostalgia
๐Ÿฝ๏ธ Their changing farm to table menu
๐Ÿฝ๏ธ Pivoting while having patience
๐Ÿฝ๏ธ Switching up seasonal decor
๐Ÿฝ๏ธ Finding the perfect POS system

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Low-Country Lessons with Crazy Crab ๐Ÿฆ€


We’re in the mood for some Southern seafood ๐Ÿฆ ๐Ÿฆ€๐Ÿฆž this week as Matt visits Crazy Crab Seafood Bar and Grill. ๐Ÿ“ You can expect low-country boils, gumbo, jambalaya, Cajun classics, and all types of shellfish ๐Ÿ˜‹ when you stop in for a visit. Owner Haras Sajjad explains his seafood background to Matt as the pair discuss:

๐Ÿฆ€ Being a present owner
๐Ÿฆ€ Why the Crazy Crab brand attracted him
๐Ÿฆ€ Why cleanliness is a TOP priority
๐Ÿฆ€ Growing with the right people

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๐Ÿ”ฅ Fire Up ๐Ÿ”ฅ Your Customers with Fyre Pizza Co.


Matt meanders down to South Carolina for this episode of MP TV. There he meets up with William Nichols, owner of Fyre Pizza Co. Fyre Pizza is a newly opened independent restaurant, where you can build your own pizza or order one of their specialties. Matt and William sit down to chat about what he’s learned in his quest to acquire customers. This includes:

๐Ÿ• Realizing that you’re in the people business
๐Ÿ• Breaking customers regular restaurant habits
๐Ÿ• Why he gave away over 3,000 FREE pizzas

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MP TV 30 Episode Rewind โช PART ONE


Take a look back at the past 30 episodes, and some of our favorite guests, with part one of our rewind! We’re recapping our episodes with Frutta Bowls, 618 Restaurant, Coconut Kenny’s and more. Some of our favorite highlights include:

โš ๏ธ Keeping consistency with systems
๐Ÿค Being community-minded
๐Ÿ• Trusting the staff you put in charge
๐Ÿ“ Opening a Franchise
๐ŸŒฏ 3rd Party History
๐Ÿ”‘ The keys to catering success

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Taco Bout Marketing Strategies with ๐ŸŒฎ Taco Lulú ๐ŸŒฎ


Located in the heart โค๏ธ of Chicago’s West Loop you’ll find Taco Lulรบ ๐ŸŒฎ and their menu of delicious authentic Mexican food. When you need to escape your 9 to 5 โฐ with a margarita ๐Ÿน, they’re the place to go. Matt and owner Michael Stadnicki relax at one of their tables to talk all about:

๐ŸŒฎ Creating an escape for customers
๐ŸŒฎ Why you should give away FREE food
๐ŸŒฎ Growing your business from every angle
๐ŸŒฎ Marketing within your 4 walls
๐ŸŒฎ Grassroots marketing within your community
๐ŸŒฎ How to get your mind right

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Creating the Right Ambiance with Madison’s Pub & Grill


We are outside of Chicago ๐Ÿ“ this week as Matt visits Madison’s Pub & Grill. Madison’s makes you feel at home with their Cheers-esque ๐Ÿป atmosphere and kick butt recent renovation ๐Ÿ› ๏ธ. Check in with Matt and owner Chetna as they discuss:

๐Ÿ‘‰ The 3 reasons why customers DON’T come back
๐Ÿ‘‰ Creating an amazing atmosphere and ambiance
๐Ÿ‘‰ How your locations dictates your customers
๐Ÿ‘‰ Why you need to narrow down your menu
๐Ÿ‘‰ How outdoor dining is here to stay
๐Ÿ‘‰ And why Covid forced them to think outside the box!

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Making Lives Sweeter with ๐Ÿฉ Duck Donuts ๐Ÿฉ


We’re in Arizona this week as Matt visits Daniel Bruno and his franchise of Duck Donuts. ๐Ÿฆ†๐Ÿฉ The pair have a quacking good time and dive into:

๐Ÿฉ Understanding ALL aspects of your business
๐Ÿฉ Becoming known locally
๐Ÿฉ The hustle of opening a franchise
๐Ÿฉ Real estate opportunities
๐Ÿฉ Having a transitional staff
๐Ÿฉ Giving back to their community

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Smoking Success with Big8 BBQ


Matt’s in hog heaven ๐Ÿท this week as he sits down with Bill Keister from Big8 BBQ. Big8’s is unique in the fact that when they run out of food, they’re out for the day! During their sit down Matt and Bill got into:
๐Ÿฝ How communicating their unique concept is key
๐Ÿฝ Getting their name out there with grassroots marketing
๐Ÿฝ Why they’re not adding more menu items
๐Ÿฝ Finding the right business partner
๐Ÿฝ How their restaurant is actually a twofer
๐Ÿฝ Why selling out is a GOOD thing

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Swimming in Sales with Fish Tale Grill


Matt’s still in the sunshine state as he pulls up a chair and dives into a conversation with Kerry Krieg of Fish Tale Grill. Kerry and her husband own the restaurant as well as the wholesale side of the business. Kerry describes their swimming success as she and Matt discuss:
๐ŸŸ Creating a work/life balance
๐ŸŸ How they reinvented during the pandemic
๐ŸŸ Having the right staff in place
๐ŸŸ Serving their county with their wholesale side
๐ŸŸ Finding positives in the pandemic
๐ŸŸ Differences in work ethic

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Big 10 Tavern’s Big Restaurant Tips


Matt moseys over to Big 10 Tavern this week for a sit down with owner Jeremiah Kuslock. The two talk about how the tavern got its name as well as:

๐Ÿป How they supported their staff during Covid
๐Ÿป Doing your market research
๐Ÿป The need for restaurants and job opportunities
๐Ÿป Customer communication
๐Ÿป Not being forgotten
๐ŸปAnd how they sold 1,000 pounds of ribeye in one night!

Check out this episode!