36 min
Why More Double Shifts Can Lead to Better Service #LocalBites
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- Entrepreneurship
If you knew exactly what would happen when you opened a restaurant, would you? Well today Doug Mathieux, the owner of Artesano, is talking to us about his experience as well as tips on staffing and customer service. Having owned two restaurants event though his expertise wasn’t originally in restaurants, Doug has a wealth of knowledge he’s sharing on today’s episode of #localbites.
The worker shortage has been a struggle for everyone, but Doug has a unique strategy for combatting it. He’s sharing the way he uses double shifts to help his employees and in turn himself by reducing turnover. Experimental thinking is a hallmark of Doug’s business models and it has served him well.
On the customer side of the business, Doug prioritizes being sincere and hearing the customer out. Are you sure you want to open a business? Doug encourages aspiring restaurateurs to prioritize building your team to set your business up for success.
[00:00] Show intro
[00:32] Welcome to Doug Mathieux
[00:41] What brought Doug into the restaurant industry
[01:50] Creating a kid friendly restaurant
[04:23] Figuring out when crazy ideas will work
[07:17] How Artisano came to be and running two restaurants at the same time
[09:56] Finding a balance between familiarity and uniqueness
[11:38] From the beginning to now, what have been the biggest learnings?
[14:09] Combatting worker shortages
[19:57] Where does experimental thinking come from?
[25:22] The guardrails needed for experimentation
[29:14] Customer side of business
[33:42] Advice for someone who wants to open a restaurant
[36:10] Outro
If you knew exactly what would happen when you opened a restaurant, would you? Well today Doug Mathieux, the owner of Artesano, is talking to us about his experience as well as tips on staffing and customer service. Having owned two restaurants event though his expertise wasn’t originally in restaurants, Doug has a wealth of knowledge he’s sharing on today’s episode of #localbites.
The worker shortage has been a struggle for everyone, but Doug has a unique strategy for combatting it. He’s sharing the way he uses double shifts to help his employees and in turn himself by reducing turnover. Experimental thinking is a hallmark of Doug’s business models and it has served him well.
On the customer side of the business, Doug prioritizes being sincere and hearing the customer out. Are you sure you want to open a business? Doug encourages aspiring restaurateurs to prioritize building your team to set your business up for success.
[00:00] Show intro
[00:32] Welcome to Doug Mathieux
[00:41] What brought Doug into the restaurant industry
[01:50] Creating a kid friendly restaurant
[04:23] Figuring out when crazy ideas will work
[07:17] How Artisano came to be and running two restaurants at the same time
[09:56] Finding a balance between familiarity and uniqueness
[11:38] From the beginning to now, what have been the biggest learnings?
[14:09] Combatting worker shortages
[19:57] Where does experimental thinking come from?
[25:22] The guardrails needed for experimentation
[29:14] Customer side of business
[33:42] Advice for someone who wants to open a restaurant
[36:10] Outro
36 min