Every once in a while, you sit down with someone and you just know.

Not because of what they say right away but because of how they think, how they see things, how they talk about people.

That is exactly how I felt when Justin sat down with me on Beyond the Plate with Carol Episode 11.

Because yes, he grew up in this business. Yes, he comes from a name people already know. But what stood out to me almost immediately is that he is not just continuing something. He is really thinking about it. Questioning it. Evolving it.

And honestly, that is what this business needs.

After 39 years of doing this myself, I can tell you the people who last are the ones who understand that it is not just about the food.

And this conversation made that very clear.

When Justin sat down with me on Beyond the Plate with Carol Episode 11, one of the first things we talked about was what it is like to grow up in this business.

Because people assume that means you always knew you were going to stay in it.

And that is not always true.

When you grow up around restaurants, you do not just see the fun parts. You see the long hours. The pressure. The unpredictability. You see how much it takes.

So hearing that he went to school, got an economics degree, and thought about doing something completely different did not surprise me at all.

But what did stand out is that he never really left.

Still showing up.
Still helping.
Still staying connected to it.

And then COVID hit and everything changed.

This was a part of the conversation in Episode 11 that I really appreciated.

Because a lot of people romanticize this industry.

The food.
The atmosphere.
The creativity.

And yes, all of that matters.

But if you do not understand the numbers, you are in trouble.

Justin talked about stepping into the backend, the books, the budgets, the systems that people never see.

And he said it plainly. You can be incredible with people or amazing in the kitchen, but if you do not understand the business, it is not going to work.

That is just the reality.

We have to talk about the food truck.

Because the second Justin started talking about it on Beyond the Plate, you could hear the excitement.

And I love that.

This is not something thrown together quickly.

This is research. Travel. Learning from people doing it well. Understanding what works and what does not.

A 1956 Ford F100 turned into a custom built truck. A pizza oven. Beer taps.

That is going to be fun.

And more importantly, it is going to be done right.

This was my favorite part of the entire conversation.

Service is the process.

Hospitality is the feeling.

That distinction matters.

Because people might not remember every detail of what they ate.

But they will remember how they felt.

They will remember if they were welcomed. If they were seen. If someone cared.

That is what brings them back.

We talked a lot about staff during this episode and I am glad we did.

Because great hospitality does not just happen.

It is built.

It is taught.

It is expected.

And when you have people who stay, who understand the standards, who know the guests, who care about doing things right, that is where consistency comes from.

That is where culture comes from.

And Justin is already thinking about what comes next.

That is leadership.

There was a moment in this conversation that really stood out to me.

Justin talked about being on stage.

And honestly, that is exactly right.

You are not being fake. You are being professional.

People are coming in for an experience. Even when things go wrong, and they will, how you handle it is what matters.

That is what people remember.

We talked about Hanover Street Chophouse and how early the experience begins.

You pull up.
There is valet.
You are greeted.
You walk in.

That moment matters.

It sets the tone for everything that comes next.

And inside, everything reinforces it.

That is intentional.

People go for the steak.

Of course they do.

But that does not mean the menu stays the same forever.

There is room for creativity.

Room to evolve.

Room to keep things fresh while still honoring what people love.

That balance matters.

We talked about how some places can feel intimidating.

Too expensive. Too formal. Too special occasion only.

Opening up the bar. Creating a more approachable entry point.

That is smart.

Because now people can come in on a Tuesday.

Not just once a year.

If I had to sum this conversation up, it would be this

Justin understands that this business is about people.

Not just food.
Not just systems.
Not just atmosphere.

People.

And the places that understand that are the ones that last.

That came through so clearly in Episode 11.

Full episode is live now. Episode 11 of Beyond the Plate with Carol.
Find us on YouTube at youtube.com/@beyondtheplatewithcarol,
on Spotify, and everywhere you listen to podcasts.

Go check out Hanover Street Chophouse, The Crown, and The Kitchen on River Road. Pay attention to how they make you feel. That is the whole point.

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 | @redarrow24dinerowned 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