BEYOND THE PLATE WITH CAROL
You know those people you sit down with and within five minutes you’re thinking…
Okay, this makes total sense now.
That was this conversation.
When Kevin sat down with me on Beyond the Plate with Carol Episode 17, it didn’t take long to understand exactly how he built what he built.
Because this story isn’t just about barbecue.
It’s about following something that pulls you in… and not letting go.
“We’re inviting people in, and we happen to serve them food and drinks.”
It Did Not Start in a Kitchen
When Kevin sat down with me on Beyond the Plate with Carol Episode 17, one of the first things that stood out is that this did not start the way you might expect.
No culinary school.
No traditional path through kitchens.
He was running a printing company. His business partner owned an auto parts store.
And somehow… that turned into barbecue.
But not overnight.
It started with late nights. Cooking ribs. Experimenting. Learning as they went.
And I love that, because it is such a familiar story in this business.
The passion shows up first.
The business part comes later.
Sometimes You Just Say Yes and Figure It Out
There was a moment Kevin described that made me laugh.
He said, let’s open a restaurant.
And his partner said, I will do anything… except that.
Which honestly tells you everything you need to know about this industry.
It is not the safe choice.
It is not the easy choice.
But sometimes, not knowing exactly what you are doing is what allows you to do something different.
And that is exactly what happened here.
The Moment Everything Changed
They opened a small spot in Litchfield without huge expectations.
And then something happened.
The Union Leader came in.
Wrote a glowing review.
And everything shifted.
When Kevin talked about that moment on Beyond the Plate with Carol, you could feel it.
That turning point.
Where it goes from maybe this works… to okay, this is real.
And from that point on, it is up to you to deliver.
It Became More Than a Restaurant
What I really love about Kevin is that he does not just build restaurants.
He builds experiences.
Casey’s is not just one room.
It is layers.
Different spaces.
Different energy.
Something happening everywhere you look.
And then there is the tiki bar.
He goes to Key West, sees something he loves, comes back and says, I want that.
And then builds it.
That is the difference.
Not just seeing something.
Creating it.
And when you walk into that space in the summer, you feel it.
You are not just going out to eat.
You are somewhere else.
The Part People Do Not See
We also talked about the reality of it.
Because none of this is easy.
Running one restaurant is hard.
Running multiple concepts is even harder.
You are not just an owner.
You are solving problems all day long.
Managing people.
Managing expectations.
Handling things that no one else ever sees.
And yet, at the center of it all is something simple.
You are inviting people in.
That is hospitality.
And it matters more than anything else.
Knowing When to Let Go
This was another moment that really stood out to me.
In the beginning, Kevin did everything.
Every detail.
Every plate.
Every shift.
And then came the realization that you cannot grow that way.
He described it as throwing the ball down the field and then running to catch it yourself.
At some point, you have to trust your team.
That is not easy.
But it is necessary.
Rock & Roll Meatballs Was a Smart Move
Now we get to the fun part.
Rock & Roll Meatballs.
Even the name makes you smile.
And when Kevin talked about it on Episode 17, it was clear this was not random.
It was inspired.
Taking something familiar.
And doing it differently.
Comfort food.
But creative.
Something people recognize.
But unexpected.
And that combination works.
The Meatball Flight Works for a Reason
If you have been, you already know.
If you have not, you need to go.
Because the meatball flight is one of those ideas that just makes sense.
It is fun.
It is shareable.
It lets you try everything.
And what I really appreciated is that it was not rushed.
They tested it.
Tasted it.
Worked on it until it was right.
And that is why people talk about it.
Yes, We Have to Talk About Rosie
I love this part.
Rosie, the food delivering robot.
And no, it is not replacing hospitality.
It is supporting it.
Kevin explained this in a way that made total sense.
How many times have you watched your food sit in the window?
We all have.
And it drives you crazy.
This fixes that.
Food gets to the table faster.
Servers stay focused on the guest.
And on top of that, people love it.
They take pictures.
They remember it.
And in today’s world, that matters.
Creativity Shows Up Everywhere
Another thing I loved learning is how much of this is personal.
Kevin and Christine are artists.
And you see that in the space.
In the details.
In the feel of the restaurant.
It is not just a concept.
It is something they created.
And that makes a difference.
Why People Keep Coming Back
At the end of the day, I always come back to the same question.
Why do people choose one place over another?
And the answer here is simple.
It is the experience.
It is how you feel.
Yes, the food matters.
But how you treat people matters more.
And that is what keeps people coming back.
What Stayed With Me
This conversation stayed with me.
Because it is not just about ribs.
Or meatballs.
Or concepts.
It is about building something from nothing.
And continuing to evolve it.
That takes vision.
It takes risk.
And it takes a lot of heart.
Full episode is live now. Episode 17 of Beyond the Plate with Carol.
Find us on YouTube at youtube.com/@beyondtheplatewithcarol,
on Spotify, and everywhere you listen to podcasts.
If you have not been to Casey’s Rib Shack, go.
If you have not been to Rock & Roll Meatballs, go.
Try something new.
Look around.
Take it all in.
Because these are the kinds of places you remember.
Carol
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ABOUT CAROL ERICKSON
Carol Erickson has owned Red Arrow Diner since 1987 -- four locations across New Hampshire, open 24/7. She started Beyond the Plate to tell the real stories behind the people who make New England's food and hospitality scene what it is. Not just what's on the menu. What's behind it.
Red Arrow Diner: redarrowdiner.com | @redarrow24diner