MP TV with Matt Plapp

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:

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

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: 🐟 Creating a work/life balance 🐟 How they reinvented during the pandemic 🐟 Having the right staff in place 🐟 Serving their county with their wholesale side 🐟 Finding positives in the pandemic 🐟 Differences in work ethic

Matt’s in hog heaven 🐷 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: 🐽 How communicating their unique concept is key 🐽 Getting their name out there with grassroots marketing 🐽 Why they’re not adding more menu items 🐽 Finding the right business partner 🐽 How their restaurant is actually a twofer 🐽 Why selling out is a GOOD thing

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

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!

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

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 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

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!