914: Martha Hoover Founder and President at Patachou, Inc

Martha Hoover had zero restaurant experience prior to 1989; up to this point, she was a sex crime prosecutor. Not having any experience did not stop her, and neither did the sexism from her male counterparts. She would soon prove them wrong with the creation of  Café Patachou. Now, 33 years later, Café Patachou scaled to become Patachou Inc. where Martha is the owner/operator of 6 unique brands (Café Patachou, Petite Chou, Napolese, Public Greens, Bar 114, and Apocolypse Burger) consisting of 14 total locations across Indianapolis. In addition, she has created The Patachou Foundation where she and her team directly feeds and educates 1,000 food-insecure children in Indianapolis.

Check out episode 745 with Chris Schultz about knowing when to scale as mentioned in today's episode!

Check out episode 910 with Kristen Barnette as mentioned in today's episode!

Check out episode 760 with Nick Sarillo as mentioned in today's episode!

Today’s feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox!

Show notes…

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Favorite success quote or mantra:

• "The perception of abundance creates disdain for resources."

In this episode with Martha Hoover we will discuss:

• The creation of waste in our industry, waste of all kinds
• Is it possible to achieve "work/life balance" ever?
• Opening a restaurant with no prior restaurant experience
• The price of food
• The difference between cash flow and profit
• Passionate about food
• When to scale
• How to scale
• Restaurant industry awards

Today's sponsor:

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Delusion
2. What is your biggest weakness?
   • Delusion
3. What's one thing you ask or look for when interviewing/growing your team?
   • How does this person fit in with our values?
4. What's a current challenge? How are you dealing with it?
   • Maintaining relevancy and continuing to operate an organization that is distinguished from other restaurants
5. Share one code of conduct or behavior you teach your team.
   • Respect
6. What is one uncommon standard of service you teach your staff?
   • Sheer understanding that people come to our restaurants for a reprieve from their life
7. What's one book we must read to become a better person or restaurant owner?
   • Imaginable by Jane McGonigal
   • GET THIS BOOK FOR FREE AT AUDIBLE.COM 
8. What's one piece of technology you've adopted within your restaurant walls and how has it influence operations?
   • Foodager - Craftable
9. If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be?
   • Do unto others as you would do to yourself
   • Know thyself
   • Aways speak truth to power

Contact info:

Email: [e-mail]

Website: https://www.patachouinc.com

Thanks for listening!

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Huge thanks to Martha Hoover for joining me for another awesome episode. Until next time!

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