590: Jake Maddux on Using Pop-Ups to Create Culture and Brand

Jake Maddux hails from Bartlesville, OK, and is graduate of Oklahoma University. Prior to getting involved in the world beer and hospitality, Maddux served as a U.S. Marine. After his service, Maddux found himself in San Francisco, working for one of the most renowned breweries in the world, Anchor Brewing Company. Maddux also spent some time with another industry great, New Belgium Brewing Company, before finding his way to Austin. In 2018 Maddux, founded The Brewers Table, where their focus is on community, collaboration, and creating beer as good as the food and food as good as the beer.

the founder of the project and a veteran of both the United States Marine Corps and Austin’s respected craft brewing scene

As a 25-year-old former U.S. Marine, Maddux moved to the San Francisco Bay Area to work at a winery. He found a roommate on Craigslist and later discovered that her uncle was Fritz Maytag, the former owner of Anchor Brewing Company.

Show notes…

Favorite success quote or mantra:

"Push through it."

In this episode with Jake Maddux, we discuss: 

• How Jake discovered his passion for beer. 
• The importance of consistency and discipline and how to maintain a culture of consistency and discipline. 
• Having core values and higher purposes underlying your company to attract onto yourself top talent. 
• The impact of knowing someone believes in you. 
• Giving your employees the room to grow on your dollar and time. 
• Why it is important to differentiate yourself. 
• What approach to take when networking.  
• Why Maddux chose to focus on on-site consumption. 
• Caring about the right things; quality.  
• Using pop-ups to create a culture and brand.
• Being a part of the solution.  

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Knowledge bombs

1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
   • Stubbornness
2. What is your biggest weakness?
   • Pride. 
3. What's one question you ask or thing you look for during an interview?
   • Enthusiasm. 
4. What's a current challenge? How are you dealing with it?
   • Controlling labor. He's controlling his labor expense with budgets. 
5. Share one code of conduct or behavior you teach your team.
   • Respect for yourself and others. 
6. What is one uncommon standard of service you teach your staff?
   • Predictive hospitality. 
7. What's one book we must read to become a better person or restaurant owner?
   GET THIS BOOK FOR FREE AT AUDIBLE.COM 
   • Rules from a night.
   • Brewing Up a Business: Adventures in Beer From the Founder of Dogfish Head Brewery 
8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
   • Maintaining enthusiasm.
9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
   • Toast.
10. 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?
    1. Be kind. 
    2. Be Generous
    3. Be Professional. 

Contact info:

@thebrewerstableaustin

@beerevangelist

www.thebrewerstable.com

Thanks for listening!

Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below!

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Huge thanks to Jake Maddux for joining me for another awesome episode. Until next time!

 

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