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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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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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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MP TV 30 Episode Rewind โช PART TWO

And we’re back with part TWO! Take a look back at the past 30 episodes with part two of our rewind. We’re recapping our episodes with Pacino’s, Aioli Burger, Unbaked and more! Some of our favorite highlights include:

๐Ÿ” Changing your calls to action
๐Ÿฝ Getting your name out there with grassroots marketing
๐ŸŸ Having the right staff in place
๐Ÿซ• Stepping up as an owner
๐Ÿ Getting involved in the community
๐Ÿช Being detail oriented

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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!

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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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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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ABR: How to RETAIN Your Customers

And the road trip ๐Ÿ›ฃ๏ธ continues as we follow along with Matt in the ABR van. ๐Ÿš™ While en route to their next restaurant interview ๐ŸŽฅ, Matt spills all the tea โ˜• on the last part of ABR – Retention. He breaks down โฌ‡๏ธ to retain your customers once you’ve gotten their attention and built a database. He emphasizes:

โžก๏ธ Segmenting your messaging to your customers
โžก๏ธ Contests, contests, and more contests
โžก๏ธ Why your customers tune you out
โžก๏ธ Finding look alike customers

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