Brooks Reitz has always been an FOH kind of guy. From humble beginnings as a busboy in Western Kentucky to being nominated by Bon Appetit’s 50 Best New Restaurants in America, Brooks has carved a path from a supporting role to directing the show.
Prior to building a small empire of restaurants in Charleston, including Leon’s Oyster Shop, Little Jack’s Tavern, Melfi’s, Monza Pizza Bar and The Oyster Shed, Brooks was the General Manager of James Beard Award-winning FIG. While there, he led the cocktail program and introduced his own handmade tonic, leading to the creation of the burgeoning Jack Rudy Cocktail Co. Since then, the brand has grown to include an assortment of bar goods and pantry items.
I checked in with Brooks to see how reopening is going at his restaurants, what he’s learned in the last year, and what’s on the horizon for his group.
BoFB: The state of hospitality is uncertain and challenging right now – how are you managing through it and what have you learned?
We are managing through it with a strong team that we had cultivated over the past several years. Lots of bonuses, pats on the back, and words of encouragement. I've learned that restaurants are core to the social fabric of America, and you can't keep people away from them.
BoFB: What advice would you give to other restaurants as we enter this period of economic expansion?
Don't make decisions when you're flush with business that you can't support when things slow down.
BoFB: Wages are at the center of the debate around labor shortages. How are you navigating this at your restaurants?
We are not changing wages drastically as there is a threshold above which we are no longer profitable, and a wholesale increase to attract talent in the short term is not sustainable for the long term. We are paying bonuses to the employees we have when they work increased hours, and attracting talent by running good businesses with professional practices.
BoFB: How did the rise of home bartenders in lockdown impact sales at Jack Rudy Cocktail Co.? In which markets did you experience the best results?
Online sales ballooned during COVID and that interest has continued. While COVID saw our restaurant sales drop, we watched as liquor stores and online business went through the roof.
BoFB: You recently launched a digital project. What was the motivation behind creating a newsletter?
I have a lot of interests and didn't feel I had an appropriate outlet for them all. Instagram is limited in how deep you can go into any one topic, and I was beginning to see I had formed a fan base that was interested in what I had to say. The appetite for niche media outlets seems to be growing, and as an avid newsletter reader, I knew it was an enjoyable way to get my information about the things I was interested in. I've loved sharing things with an audience that is interested enough to pay me for what I have to say!
BoFB: Lastly, what are your biggest priorities and opportunities for 2021?
My biggest priority is raising my son alongside my wife. My biggest opportunity professionally is to explore opportunities to expand our existing portfolio of restaurants to cities outside of Charleston.
You can check out Brooks’ newsletter here and learn more about his restaurants here.