Restaurant Unstoppable with Eric Cacciatore

Graduate of Princeton University, Nick Marsh, opened his first food and beverage operation, Xando Coffee and Bar in 1994 with four friends and his brother. 10 years later he parted ways and stumbled on Chopt, a quick-service restaurant that was going into its 4th year and looking to expand. Fast forward 15 years later and Marsh now serves as Chopt CEO. In addition, Marsh has also served as Director, and in some instances Investor, for Mendocino Farms, Dos Toros Taqueria, Quiznos, and Boloco.

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Show Notes

Success Quote or Mantra

  • "if you can trust yourself when all others doubt you but make allowance for their downing too." You must believe in where you're going.

In this episode with Nick Marsh we will discuss:

  • Applying ancient history to current problems
  • Consulting
  • Creativity
  • Communication
  • Global inspiration
  • Making mistakes
  • Owners being present every day
  • Partnerships
  • The IMMENSE importance of partnerships
  • There is no ONE right answer
  • Clear-cut branding
  • Building restaurants too fast
  • The importance of making decisions that reflect your vision
  • The history of Chopt prior to Nick’s involvement
  • Why Chopt attracted Nick to the brand
  • How to and when to know to scale
  • The positives of waiting 20 years before you scale
  • Creativity is key
  • Smooth and swift execution
  • Lose the ego and listen

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Knowledge bombs

  1. Which "it factor" habit, trait, or characteristic you believe most contributes to your success?
    • Tell the truth
  2. What is your biggest weakness?
    • "Slow no"
  3. What's one question you ask or thing you look for during an interview?
    • Tell me specifically your organization strategy
  4. What's a current challenge? How are you dealing with it?
    • Restaurant over-saturation is urban and coastal regions
  5. Share one code of conduct or behavior you teach your team.
    • Assume positive intent
  6. What is one uncommon standard of service you teach your staff?
    • Customization
  7. What's one book we must read to become a better person or restaurant owner?
  8. What's the one thing you feel restaurateurs don't know well enough or do often enough?
    • Think about real estate strategy
  9. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations?
    • Custom BOH systems currently in development
  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?
    • Don't let hard work be the only thing between you and your goals
    • Smart is good but too smart becomes a liability
    • Don't ever think you're better than anyone else and don't let anyone tell you you're not good enough

Contact info:


Social: @choptsalad

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 Nick Marsh for joining me for another awesome episode. Until next time!


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Direct download: 632_Nick_Marsh_mixdown.mp3
Category:general -- posted at: 3:30am EDT