356: Finding great partners with Josh Childs and Beau Sturm

Today we’re sitting at the Paddle Inn, Josh Childs, Beau Sturm, and Suzi Maitland’s newest restaurant, located in Newburyport, MA. In addition to the Paddle Inn, the restaurant group also operates Trina’s Starlite Lounge, Parlor Sports, and Audubon. This Restaurant Group is most well known for craft cocktails and high-quality comfort food.

In this episode we will discuss: The power of good partnerships. Collaboration! Find your lane and stay in it. Atmosphere can be more impactful than food. Make the effort to take the next step. Going out of your way to make guests happy. Bartending culture. Opening on a shoestring budget. You HAVE TO believe in your restaurant to make it a success. Neighborhood bars.

Show notes…

Favorite Success Quote or Mantra.

Always surround yourself with people more talented than you. When in doubt; give a hug!


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Career Challenge or Failure

Invested in a restaurant with too many partners. be careful who you’re in business with and do as much research as you can before you commit.

Knowledge bombs

  1. Which “it factor” habit, trait, or characteristic you believe most contributes to your success?

    Josh: Making everyone in the room feel welcome. Beau: Integrity.

  2. What is your biggest weakness?

    Beau: Obstinent, stubbornness. Josh: Perfectionism.

  3. What is one piece of advice you have for leading others?

    Josh: Get out of the way of good people that work for/with you. Beau: Lead by example.

  4. What’s one question you ask or thing you look for during an interview?

    It’s all about people pleasing people. You have to want to make people happy.

  5. What’s a current challenge? How are you dealing with it?

    Staffing. We try to create a family atmosphere and culture.

  6. What’s one book we must read to become a better person or restaurant owner?

    Setting the Table by Danny Meyers. One Hundred Years of Solitude by Gabriel Garcia Marquez. 

  7. What’s one piece of technology you’ve adopted in your restaurant and how has it influence operations?

    Outlets and USB chargers under the bar. Also, social media: Instagram. But WE ARE LO-FI! (We have a vinyl turntable and no wifi)

  8. With all the knowledge you have now if you could go back in time and give your past self one piece of business advice, What would it be and why?

    “Cash-only in 1997 when I opened my first restaurant.”      “Don’t go to college.”


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 Josh and Beau for joining me for another awesome episode. Until next time!