Scott Marsh, partner and director of operations at The Jones Assembly, talks all-Oklahoma-grown beef distribution plans, reviews labor reports and cost of goods overviews before going home for pickup basketball games and time with his wife and 3-year-old daughter.
6 a.m.: Wake up, let out our dog, George, and start my day with the news and overviewing my day. I recap notes from my teams and build out a list of tasks to be accomplished.
7-8 a.m.: My wife, Hannah, and I scramble around the house to get our 3-year-old daughter, Olive, ready for the day before taking her to school at Rainbow Fleet.
8:30 a.m.: Enjoy breakfast and coffee at Stitch, across from The Jones Assembly. Check emails, review labor reports, schedules and cost of goods overview. Then I start building strategies for our team around the concerts, events and a new menu rollout.
9 a.m.: My team and I head to Enid to meet with Brady Sidwell of Sidwell Farms and Chisholm Trail Milling. Brady provides our ground beef and stone-milled flour for our baking program, and he has an exciting new venture to show us — Sidwell Distribution.
10:15 a.m.: Once we arrive at Sidwell Distribution, Brady shows us the new facility and a presentation on his all-Oklahoma beef distribution plan. We discuss how we can positively affect Oklahoma farmers, our environment and be leaders in our industry for agricultural inclusion on a large scale.
11 a.m.: We head to Enid Brewing, also owned by the Sidwells. They prepare beef cuts for us to try, and we’re also bringing one of their beers to our menu. It’s a symbiotic relationship where they raise grains to create beer and flour, the spent grain from the beer-making process feeds their cattle and it all ends up on our menus.
1:30 p.m.: Meet with co-founder Graham Colton to discuss upcoming concerts. We plan our announcement strategy for upcoming shows with Orville Peck, Warren Zeiders, Sylvan Esso, Gogol Bordello and more. Then, we work through offers on acts we hope to land in October through December to close out our concert schedule for the year.
2:30 p.m.: Meet with the kitchen team to sample dishes, quality-check the current menu and discuss a new menu tasting for next week.
3 p.m.: Overview our reservation system with associate managers, flag any VIPs and ensure we are set up for success ahead of opening at 4 p.m.
4:15 p.m.: Sit in preshift meeting, touching base with shift leads and managers. Offer up some words on our culture and crack a few jokes to keep the team light for a busy shift.
5 p.m.: Check on the kitchen once more to ensure we’re prepared for the evening. Review our covers and busiest times ahead, and watch the orders roll in.
6 p.m.: Head home. On the way, I call co-founder Brian Bogert to discuss upcoming menu decisions, overview the Sidwell Distribution conversation and plan for an upcoming P&L meeting we have scheduled.
6:30 p.m.: Arrive home to an excited English setter and an even more enthusiastic toddler. Change into gym clothes and take our nightly family walk. Enjoy dinner as a family and prepare for Olive’s nighttime routine before saying good night.
7:30 p.m.: It’s basketball night, so I head to the gym to meet up and play a couple of hours of pickup. The key here is to remind myself I’m much older than my mind thinks, to stretch and not try and keep up with the 20-somethings playing.
10 p.m.: Back from the gym, I have a snack and enjoy some quality time with Hannah. We typically watch a current show we’re into or read for a while.
11:30 p.m.: Hop into bed, check for any time-sensitive emails, set my alarm and grab some much-needed sleep.