In this episode of #localbites, join us as Doug Matthieux, the visionary behind Artesano, delves into his journey of venturing from an unrelated field to running two restaurants. With invaluable insights, Doug sheds light on staffing and exceptional customer service.
The prevailing challenge of a labor shortage is met with Doug's ingenious approach: implementing double shifts to alleviate strain on employees and curbing turnover. This innovative strategy not only benefits his staff but also fortifies the foundation of his establishments. At the heart of Doug's business philosophy lies experimental thinking, a driving force behind his success. His adaptive model has proven remarkably effective, reflecting in his culinary havens. On the customer-centric front, Doug's mantra revolves around authenticity and attentive listening. He underscores the significance of genuinely connecting with patrons and valuing their feedback.
For aspiring restaurateurs, Doug's sage advice resonates profoundly: cultivating a robust team forms the bedrock of triumph. Whether you're contemplating the leap into restaurant ownership or seeking ways to invigorate your culinary enterprise, this episode imparts indispensable wisdom. Tune in to glean from Doug's experience and glean insights that could redefine your approach to the hospitality realm.
[00:00] Show intro
[01:18] Doug Mattieux and his background
[02:36] Creating a kid friendly restaurant
[05:09] Figuring out how crazy idea will work
[08:03] The beginnings of Artesano and running two restaurants at once
[10:42] The balance between family and uniqueness
[12:10] Biggest lessons learned
[14:55] Combatting worker shortages
[20:43] Experimental thinking
[30:00] The customer side of the business
[36:56] Outro
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