421: Be a game changer with Bobby Marcotte and Bobby Buivid

In this episode with Bobby Marcotte and Bobby Buivid,  we discuss how both Bobbys got into the industry, being original, changing the game, creating something from nothing, immersing yourself in the industry to get ahead, living in the moment, planning your next move, existing to care for your team, hiring people who care, how shared desires lead to partnerships, treating it like you own it, focusing on the experiences, knowing your story, and living to love the process.

Marcotte, Buivid crossed paths a few years back. At the time, Marcotte was at the helm of the highly success Tuckaway Tavern serving as Executive Chef (which he continues to do), while Buivid was in Chicago consulting on restaurant design. About a year an a half ago they decided to join forces and began collaborating on a new vision that would “change the game”. That vision would become Hop and Grind located in Durham, NH.

Show notes…

Favorite Success Quote or Mantra.

“Embracing the past and acknowledge the future.”

“Be Authentic. Be you. Be Original. Be a game changer.”

Today’s Sponsor



Knowledge bombs

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

    • Bobby Buivid
      • Never stopping
    • Bobby Marcotte
      • The ability to attract himself the right people
  2. What is your biggest weakness?

    • Bobby Buivid
      • indecisiveness
    • Bobby Marcotte
      • being slow to delegate
  3. What’s one question you ask or thing you look for during an interview?

    • Just get people to talk and get after who they are.
    • Even ask, “who are you?”
      • If they’re able to answer clearly, and if who they are is aligned with who you are and what you’re creating, hire them.
  4. What’s a current challenge? How are you dealing with it?

    • choosing which project to work on next.
  5. Share one code of conduct or behavior you teach your team.

    • Be true to who you are, that’s why we hired you.
    • Being receptive to where your guest is emotionally, and meeting them there. Be congruent.
  6. What one uncommon standard of service you teach your staff.

    • Provide real interactions. Don’t recite things. Ask questions. Open the dialogue.
  7. Share an online resource or tool.

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

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

  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. The power of positivity.
    2. Put other people first.
    3. Plan for legacy.

Contact Info


Twitter: @hopandgrind

instagram: @hopandgrind

Website: www.hopandgrind.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 Bobby Marcotte and Bobby Buivid for joining me for another awesome episode. Until next time!


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