Success Is in the Details with Barton Weiss, CEO and Founder of Barton G. Enterprises
Barton G. Weiss is a devoted father, world-renowned restaurateur, philanthropist, fashion designer, and former professional ice skater with a career that spans more than 40 years. As the Founder and Chief Executive Officer of Barton G. Enterprise, he has had the privilege of orchestrating and managing an impressive portfolio of over 100 high-profile events. Barton’s company has catered to Fortune 500 corporations, professional sports leagues, luxury brands, and celebrity clients. The company is recognized for its sophisticated "New American" cuisine, proudly showcased in two distinguished locations in Los Angeles and Miami — with a third location opening soon in Orlando. Barton G has earned notable industry recognition, including the Travelers' Choice Awards.
Here’s a glimpse of what you’ll learn:
Learn how your discipline in Sports can be applied to the business world.
Explore why Barton persistently pushes the limits of his capabilities.
How quality is paramount and non-negotiable.
Discover why attention to detail is crucial for success.
How competitiveness can drive your business to its success.
What you’ll learn in this episode:
Just like in sports, the restaurant industry demands a steadfast dedication to excellence. Similar to how a winning team relies on the abilities of its players, a thriving restaurant depends on the skill of its chefs and the freshness of its ingredients. The competitive advantage lies not only in the flavors of the dishes but also in the overall dining atmosphere.
In both arenas, success isn't just about talent but also about maintaining consistency and fostering innovation. A restaurant that consistently delivers top-notch meals distinguishes itself among competitors, fostering loyalty among customers and positive word-of-mouth.
In this episode of From Persona to Personal, Roger Hurni welcomes Barton Weiss, the founder of Barton G. restaurant and event space, to explore the captivating story behind his culinary enterprise. Barton shares insights into his unconventional journey from being a former figure skater to entering the restaurant industry seamlessly. Drawing parallels to his competitive spirit honed on the ice, Barton emphasizes the paramount importance of attention to detail and boundless creativity in both figure skating and the culinary arts. His steadfast commitment to excellence and innovation shines as he discusses the inception of Barton G. and his unique approach to design, centered on curating an unmatched dining experience focused on culinary delights rather than mere ambiance.
Resources mentioned in this episode:
This episode’s sponsor:
Today’s episode is brought to you by Off Madison Ave. At Off Madison Ave, we create meaningful moments of brand trust and influence how people interact and engage with brands.
There is a science behind tapping into your audiences’ desires and motivation. After all, if you’re not changing your audiences’ behaviors, you can’t truly unlock all of your brand’s potential.
The proven models and methods of Behavior Design are the strategic foundation for your brand’s success.
Episode Transcript
Intro 0:02
This is From Persona to Personal podcast. Today's episode is brought to you by Off Madison Ave. Off Madison Ave creates meaningful moments of brand trust and influences how people interact and engage with brands. The science behind their approach taps into your audience's motivations and desires. After all, if you're not changing your audience's behaviors, you can't truly unlock all of your brand's potential. Now, let's get started with the show.
Roger Hurni 0:34
Hello, everyone! I am Roger Hurni, the host of From Persona to Personal, where I get to use my expertise and consumer behavior to engage with top business leaders who are propelling their brands forward.
Before I get to today's guest, this episode is brought to you by Off Madison Ave. Off Madison Ave provides holistic marketing that inspires people to visit cities, attractions, and the great outdoors. Their behavioral models tap into your audience's motivation and prompt them to shift behavior. This allows them to specialize in answering the question, where to next? Then point them in the best possible direction. Yours. To learn more visit offmadisonave.com. Off Madison Ave, Go. See. Do. Without further ado. I'm very excited to welcome you to the show. Barton G. Weiss. Who is, I love what resumes start off this way or bio start off this way. A devoted father shows you where his importance lies in the world of everything else that he's done. He's also a world-renowned restaurant tour, a philanthropist, a fashion designer, and a formal professional ice skater with a career that spans more than 40 years. As the founder and chief executive officer of Barton G. Restaurant. He has the privilege of orchestrating and managing an impressive portfolio of more than 100 high profile events. Barton G. Has catered to fortune 500 corporations, professional sports, leagues, luxury, brands, and celebrity clients. The company is recognized for a sophisticated new American cuisine, probably showcased in 2 distinguished locations in Miami and Los Angeles, with a third location coming soon to Orlando. Barton G. Has earned notable industry recognition, including the prestigious Michelin stars and the traveler's choice awards. Barton, Welcome to the show.
Barton Weiss 02:28
Thank you for inviting me.
Roger Hurni 02:31
Alright, that was a fairly long intro for me. Did I mess up anything, or did I get all that correct?
Barton Weiss 02:36
I don't have a Michelin star. That's the only thing.
Roger Hurni 02:40
Oh, I thought I read in your bio. So, my apologies for that. Your restaurant looks amazing, so I'd give you one. Let's just call it.
Barton Weiss 02:50
Alright, thanks! That's all that matters.
Roger Hurni 02:53
When I saw your resume, I really wanted to actually jump into ice skating. I have my nephew, who almost made the Sochi Olympics for the American team in Paris but did not. And now he's skating at Disney on Ice. I was kind of curious what kind of ice skating, did you do?
Barton Weiss 03:09
I Did figure skating, solo and duo. So, I'm very, very adapted to the ice. That was my life from 3 years old till I would say 20 years ago.
Roger Hurni 03:26
Nice, very nice.
Barton Weiss 03:28
Got off the ice and went into other practices.
Roger Hurni 03:33
Well. I'm curious about the origin story of Barton G. What was the catalyst? I mean because you obviously made a transition. What was the catalyst to going into the restaurant and event space?
Barton Weiss 03:46
Well. The catalyst was really the fact that I didn't have restaurants and events in my portfolio. I was more of an ice skater, which was competitive, and I fought hard to get my competitive sort of stamp of approval from the Figure Skating Association, and then from there I went into costumes design, set design, and did a lot of celebrities and took, took the wind by storm. that's saying. But I really was very fortunate to be able to have the background I have based on the community. and I'm from New York originally. and I skated as a child on Long Island, as well as New York City and other arenas throughout the States.
Roger Hurni 04:48
Okay. Well, that's why I like you, cause I'm a Brooklyn boy. Greenport before it was what it is today. Is that one of the things that you think led to your success you've achieved just there's a competitiveness, and that drove you into the business that you're in. You just have that same. you know, zest for it.
Barton Weiss 5:11
Well, the zest came as a young child of 3 that I started ice skating, and of course, being held and pushed forward in the ice-skating arena. I kind of took a liking into it, and I love the competitiveness of it. I love the acrobatic side of it and the things that you do with your body when you're actually a figure skater, it's like defying all laws of gravity. And it's really unique. It's unique, it's different. It's definitely competitive. So that's what led me to figure skating.
Roger Hurni 06:07
Having watched my nephew grow up skating and being a little bit of an athlete myself. But ice skating, I think, particularly gets called out for this. There's a level of detail in ice skating that isn't in is in very few sports. and I make this analogy because, looking at the Barton G restaurant, looking at what you've done. You seem to achieve a level of detail, and for lack of a better word, quality and sophistication that is really lacking in sort of the culinary world. I mean, it's very, very rare to find. Is that a parallel to skating, or is that just who you are?
Barton Weiss 06:54
That's just my makeup and who I am, and I take that to everything I put my hands on. It's got to be perfect. It's got to have my signature on it, and it's got to be to the Nth degree detailed. Everything I touch is all about the detail. It's all about ingenuity.
Roger Hurni 07:17
When you when you started the restaurant. Then I'm assuming that you looked at everything and you probably had to approve everything. I've heard restauranteurs sometimes start with just the flatware or the plate, and then they just sort of expand out from there. How did you go about it. And again, you've got a fashion design background. How'd you go about designing the restaurant, deciding what you're going to do inside of it?
Barton Weiss 07:43
It was just a feeling, innate feeling of what it should look like and what guests would be impressed by. When people walked in they were impressed, but they weren't overwhelmed, because I wanted the overwhelmed portion of it to be. The food, the food is what should be the dancer, not the plate where silverware and glasses. I went through that exercise as well of really being detailed in how this will be pulled off. and I then put my energies and thought process into the food and the food that I've been to many restaurants around the world has never gotten up off the plate and danced. So, I wanted to be the one to get it to do that, so that people will remember the brand and remember the fact of what they saw, they've never seen before to this day the restaurants 23 years old. It's still putting out meals every day that are like, I say, defying all laws of gravity. And showing people what you can do with a little bit of creativity, a little bit of money and a little bit of let your mind go. and that's the key. Even in ice skating it's the same thing. You're limited because a body can only do certain things. But you're not limited when you actually go to execute.
Roger Hurni 09:17
Yeah. Interesting. Are you still involved at that level of detail with the Orlando opening.
Barton Weiss 09:21
I'm very detailed with the restaurants. Absolutely. I don't skate anymore. But I am as detailed, if not more, with food and beverage now.
Roger Hurni 09:31
Now. So why, Orlando? I mean, there you would think like you're in LA and Miami. I almost feel like New York or Chicago would be next and not Orlando. I love Orlando, so anyone who's from Orlando don't go at me or anything.
Barton Weiss 09:46
Right. But Orlando is the land of dreams for children and for some adults and they all get involved in it in a fantasy-like way, and everything there is fantasy. I thought it would be a great idea to not only wow them during the day, but at night to come in for a dinner that fuses concept creation on the plate or not even on a plate. I don't use them, but on a vehicle I called. So that's why Orlando, I thought, would be the land of imagination.
Roger Hurni 10:34
I love that. I love that analogy. Well, look, it's just you and me. I'm kind of curious, like what happens after Orlando, Is it in New York? Is it international? Or that's it, you're done at 3?
Barton Weiss 10:47
Well. At this point in my career, I only set out to do one. Then I did two. I am now doing three, possibly a fourth one coming on. But I'm not looking to be at a road show like with the rest. I'm looking much more for caring detail and going to destinations that appreciate it and understand it.
Roger Hurni 11:16
Is each one unique?
Barton Weiss 11:21
In design, yes. But the food is similar.
Roger Hurni 11:23
Yeah, no food is similar. But I mean just the ambience, and you know I don't think you would. You don't take me as somebody who would want to design something that feels cookie cutter.
Barton Weiss 11:32
No, not at all, You’re totally right.
Roger Hurni 11:38
Was it? Was it hard getting the first one off the ground? I mean, how did people hear about you? What did you do to bring customers in the door.
Barton Weiss 11:47
I did nothing really at first. I opened it with an imagination. And a great chef to work side by side. And people heard about it through the media. And when they came to South Florida, they all wanted to check it out. And even to this day that's what they do, they want to check it out, see what people are talking about. And a great, great, I was going to say is a great gift of imagination but have a great gift of uniqueness. People talked about it. It was written up all over and people wanted to come in and see what I was doing. and that's it. Got it off the ground.
Roger Hurni 12:37
Is that also the sort of how you employ, again for the lack of maybe a bit of better term here, but is that how you look at the marketing of the restaurants today or new locations? Or is it an earned media reporter kind of thing or do you do something in social or do any other kind of activities to get the word out.
Barton Weiss 12:58
Earned. Definitely earned. But right now, with social media which really didn't exist when the restaurant opened. We're definitely a contender in that market. But that's not our only way of advertising. I'm from the old school, so I'd like to say News Ads, Print Ads. Definitely something that you can't turn your head on it still has a huge return on your dollar.
Roger Hurni 13:28
You have done a lot with these with Barton G. Is there something in the culinary world that you still want to achieve that maybe you haven't done yet?
Barton Weiss 13:41
I don't know what that is yet, but whatever it is, I got to be the best at it.
Roger Hurni 13:46
I love that.
Barton Weiss 13:48
And you know I just am one that want to impress the public and have people talking about it which I achieved what I wanted. Because friends of mine were in France, and they were laying on the beach. And then we're going to South Beach the week after, and they said, you have to check out this restaurant in Miami Beach, and they said, Barton G. So it got worldwide coverage. People do know about it. People have heard about it, and it all, it's all right there. The proof is in the pudding.
Roger Hurni 14:26
It's clearly done incredibly well. I'm kind of curious. What, what keeps you up at night? Is there a challenge right now that you're facing that, you know, you need to figure out what the right solution is.
Barton Weiss 14:49
Yes. I laid up. I lay wake awake at night thinking of ideas, thinking of concepts, not being able to sleep. And it's how I come up with my ideas. Is in my sleep. So, the few hours I get are creative hours.
Roger Hurni 15:02
You're clearly not somebody who rests on their laurels. You're always looking to what's around the corner. What's next? What else do you want to do.
Barton Weiss 15:10
Right. Absolutely. But now I've calmed down a bit, so it's not as sort of sort of occupying.
Roger Hurni 15:28
I did a podcast interview with A person who was the personal coffee chef, if you will, for Tom Cruise and a few other celebrities. And he's great guy. I'm kind of curious just because I'm a little bit of a celebrity fan here. Can you drop any names of celebrities that really enjoyed the restaurants, and that had a great experience there?
Barton Weiss 15:52
In LA, we've got, what can I say, Celine Dion, Shakira. We had who else? Oh, my God. I can't think a whole lot of them. Tom Cruise.
Roger Hurni 16:16
Well, it certainly seems like the kind of place that you know, you would want to go just to people watch aside from the food.
Barton Weiss 16:24
And my nephew's had everyone from, my God, I can't think right now – Pit Bull, Madonna.
Roger Hurni 16:39
Alright. So, you clearly have some B and C level celebrities go into your place. No, I'm kidding. That certainly, that certainly helps, you know, when you can get anybody of that caliber to drop by. It certainly puts you on the map. If I were going to order something at one of the restaurants, what should I order? Like what's the thing that you tell people, like make sure you get this.
Barton Weiss 17:07
Make sure you get the food. Period.
Roger Hurn 17:09
Oh, just any of it! I love that.
Barton Weiss 17:12
Any of it is good. It depends on what you like and what suits your fancy. Everything is good. It's nouveau American cuisine. which is American on steroids. Really, really, really great quality, good concept, and good eating.
Roger Hurni 17:37
We’re nearly out of time, and I’ve only have a couple of more questions. I'm kind of curious. What's a question I should have asked you Barton or about Barton G that I that I didn't? Is there something everybody should know?
Barton Weiss 17:52
Who am I?
Roger Hurni 17:55
Who are you then?
Barton Weiss 17:57
I'm this eccentric, out there, creative energy that doesn't stop and keeps going until I run out of energy.
Roger Hurni 18:09
Well, then you sleep for three hours, you get another idea, and you just start all over again.
Barton Weiss 18:14
That's true. That it's sort of under wraps right now.
Roger Hurni 18:20
Well, I have one last question I end every show with. And I think you're going to have probably the most fascinating answer to this question. I always believe that there's always a nugget of knowledge. There's a learning comes from this question. And so, this could be personal, it could be professional. I'm sure, with your success. People have given you advice along the way. Try to tell you to do things. What's the worst piece of advice you've ever gotten that you said, Yeah, I'm not going to do that.
Barton Weiss 18:55
Open, a restaurant.
Roger Hurni 18:57
Really? And what and what was the story behind that.
Barton Weiss 19:03
Just anybody you speak to. Have been to the business or thinks to the business, they always tell you get out of it. Don't be in. It's a very, very, very hard business. It's like figure skating. It's very proficient, and it's very detailed. And it's very. It's like fashion. It changes every year. So you got to keep up with the change. But that was the main sort of piece of advice I was given. Then once I opened it, it was like, that's not real food, that's like cartoon food. And then it became, well sought after. After I opened and they saw what I did. I put my money where my mouth was.
Roger Hurni 19:44
Okay, wait, wait. Wait. This is going to lead to a couple of other questions, and I'm just going to take the liberty of time here. But cartoon food? What did people mean when they.
Barton Weiss 19:54
Fact Fiction or animations. They're 3 dimensional. Every plate comes out differently. There's not one plate that is the same, and I really don't use plates. I use boards, wood, I use plastic. I use glass. I use a lot of natural substrates. But did I answer it?
Roger Hurni 20:18
Yeah, no, you did. And I really think that's, I really think that's fascinatingly good. And maybe you don’t do this with your menus, restaurants seasonally or every couple of years, change a lot of things around their menu. Simply for the fact of getting more people in or getting people used to people getting used to certain flavor profiles or coming in for certain kind of dish. You seem to make every, whether you change the menu or not, it seems like every time you go there it feels unique. Is that a fair assessment.
Barton Weiss 20:54
That's a fair assessment cause every person that goes in there could order the same thing two or three times, and it is depending on the energy of the restaurant how the experience is won. We do change every 3 to 4 months. We add new dishes, and we promote them. I mean, people just jump on board and put them in TikTok, all those social media type things.
Roger Hurni 21:27
Well, I do have one last question, and then I'm going to wrap up here for the day. I'm in LA frequently, the next time I'm in LA, can I just email you to get a reservation?
Barton Weiss 21:41
Absolutely. Absolutely.
Roger Hurni 21:44
I'm afraid that if I try to go through the system, it'll be like a three-month delay or something.
Barton Weiss 21:48
Won't be that but call me anywhere. Email me.
Roger Hurni 21:52
I appreciate that.
Barton Weiss 21:54
And they'll give you the show.
Roger Hurni 21:55
I have enjoyed speaking with you immensely, I think. I think the way you handle the restaurant is absolutely fabulous and I really appreciate your time today.
Barton Weiss 22:06
You're welcome.
Roger Hurni 22:08
Everybody. I have been speaking with Barton G. Weiss, the founder and CEO of Barton G. Restaurants. Barton, Where can people learn more about you and Barton G?
Barton Weiss 22:18
www.BartonG.com
Roger Hurni 22:22
Alright. very good Everyone. I'm Roger Hurni, the host of From Persona to Personal. We'll catch you next time. Thank you.
Outro 22:31
Thanks for listening to From Persona to Personal, the podcast that takes a closer look into how organizations personalize their marketing. We'll see you again next time and be sure to click Subscribe to get future episodes.
