182. Mastering (and then Marketing) French Cuisine at Brasserie Margot

Brasserie Margot isn’t just a restaurant—it’s an experience. Chef John Novak joins Marketing Mad Men to talk about the business of hospitality, crafting unforgettable dining experiences, and how his global upbringing shaped his culinary philosophy. We explore how French cuisine is misunderstood, the power of a well-curated cocktail and wine program, and what it takes to market a restaurant in a competitive city like Atlanta. Plus, key insights on food trends, hotel dining, and industry secrets you won’t want to miss!

🎧 Key topics covered: ✔️ The marketing strategy behind Brasserie Margot ✔️ How a global upbringing shaped Chef Novak's approach ✔️ French cuisine misconceptions & how the menu is designed ✔️ Why cocktails & wine pairings matter in fine dining ✔️ What makes hotel restaurants different ✔️ Food trends, industry secrets, and more!

📍 Restaurant Info: BrasserieMargot.com 📍 Follow Chef Novak: Instagram @BrasserieMargot

Key Takeaways:

• French cuisine is more than steak frites & French onion soup—its diversity is often overlooked
• The business of restaurants requires more than just great food—branding and marketing are crucial
• How a military upbringing shaped Novak's approach to food & hospitality
• Hotel dining is more complex than standalone restaurants, with multiple meal periods & in-room service
• Cocktails & wine pairings are crucial—the drink menu should complement the food, not compete with it
• Modern food trends demand experiences, not just meals—people want an elevated night out

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