When you’re a high end restaurant and a celebration destination, you’ve got to level up. Matt sits down with Dan Arndt and the pair discuss:
🫕 How to surpass your competition
🫕 Why you’ve GOT to create a connection with guests
🫕 Why budget is just as important as the experience
🫕 Having that special touch with guests
🫕 Stepping up as an owner
🫕 Being a celebration destination
For this week’s episode of MP TV, Matt’s in Chandler, Arizona 📍 for a sit down with owner Brandon Sirochman from BKD’s Backyard Joint. BKD’s is the neighborhood joint that brings community together for great food, drinks, and entertaining fun. During their time together Matt and Brandon dive into:
🍻 Providing great food, great drinks, AND great entertainment
🍻 Attracting repeat customers
🍻 How to draw a crowd
🍻 Creating a consistently good experience
🍻 Catering to your surroundings
Sit back and relax as Matt heads ✈️ to Mesa, Arizona to visit a place where the love language is food : Pacino’s. Owner Frank Spaccarelli pours his passion for Italian food into each dish 🍝🍷🍕 and makes every customer feel like family. 🤝 During their sit down Matt and Frank chat about:
🍝 Getting involved in the community
🍝 Creating a place where everyone is welcome
🍝 How they persevered during Covid
🍝 Doing your market research homework
🍝 What Frank looks for in a potential hire
Description: Matt gets his grub on with Colton Grubb, owner of Grubstaks, as they talk all things restaurant related. Colton shares life lessons he’s learned and of course they discuss their signature stacks! Matt and Colton also discuss:
🍽️ Creating customization options
🍽️ The unique factor
🍽️ How YOU can help your local restaurant
🍽️ Making sure your lease matches your location
🍽️ Destination dining
🍽️ Showing off what you serve
🍽️ And much more!
It’s time to get a slice of the pie with Matt as he visits Fired Pie in Arizona. Matt and owner Fred Morgan settle in a booth and discuss:
🚫 NOT offering coupons
💪 Putting in the hard work
📍 The money in multiple locations
📲 Social media strategy
🥡 Making take out compatible dishes
🚗 Third party delivery
Matt is in Scottsdale, Arizona for this episode of MP TV and gets chipfaced with Cari Peterson from Unbaked. During their sit down Matt and Cari discuss:
🍪 Being detail oriented
🍪 Diversifying your products
🍪 Why their GM didn’t work out (and how it wasn’t his fault)
🍪 Exposure, or lack thereof
🍪 That you can’t deposit likes
🍪 Pivoting during Covid
This week on MP TV Matt has the chance for a one on one sit down with BOTH owners of Aioli Burger. Kyle Hollenbeck and Tommy D’Ambrosio are childhood friends turned co-owners of not only Aioli Burger and its locations, but multiple food trucks and ghost kitchens as well! During their discussions we learn about:
🍔 Content and repurposing it
🍔 Driving sales with their food trucks
🍔 How they actually GREW during Covid
🍔 Kitchen cross utilization
🍔 Changing your calls to action
🍔 Grassroots marketing
🍔 And much more!
Matt continues his tour of Arizona with Sabas Mediterranean Grill this week! Sabas is own by George Shankool and was previously owned by his parents. Not only is this restaurant family owned and operated, but they treat all of their customers like family too. Matt and George sit down, with some delicious food, and dive into:
🥙 Going above and beyond
🥙 Making an impact
🥙 Interacting with customers
🥙 Old world dishes with a modern twist
We’re taking you out west to Utah this week, and visiting Park City’s oldest business – Rand Banjo Pizza Parlour. Red Banjo has been open since 1962 and now boasts its 5th generation owner, Tana Toly. Tana and Matt sat down and dove into:
🍕 Creating a family-friendly atmosphere
🍕 Growing up in the restaurant business
🍕 Why it’s all about the locals
🍕 Old school grassroots marketing
🍕 Maintaining that nostalgic feeling
🍕 Being active in your community
🍕 And MUCH more!
For this episode of MP TV Matt is in Sioux Falls, South Dakota, and sits down with restaurant owner Borjan Jaksic. Borjan owns Boki Gelato and Boki European Street Food. During their discussion Borjan breaks down:
🍨 How to sell with smell
🍨 Getting attention with over the top dishes
🍨 Creating instagrammable moments
🍨 Giving back
🍨 Keeping up the momentum in your business
🍨 Food truck secrets