Today we’d like to introduce you to Eric Roberts.
Eric, we appreciate you taking the time to share your story with us today. Where does your story begin?
When I was a kid, I grew up in the foothills of the Appalachian Mountains in Rome, GA. In my early teens, I began working as a dishwasher at a local restaurant, trying to stay out of trouble. Little did I know it would spark my interest in cooking and fuel the fire to my now passion of cooking memorable, crave-worthy meals. By the age of 18, I moved to Atlanta, began culinary school, and worked my way up and through some of Atlanta’s most well-known restaurant groups. I started out at Buckhead Life Restaurant Group with varying line cook roles that led to Sous Chef roles at both Buckhead Diner and Nava. This allowed me to transition to Executive Chef roles with Castellucci Hospitality Group (The Iberian Pig), Rumi’s Kitchen, and Fifth Group Restaurants (Lure). Each company I worked for instilled new values and leadership skills as I honed my craft in the kitchen. I began dreaming up my own restaurant concept based on my childhood experiences of cooking in the kitchen with my grandmother and soon enough, Mustard Seed Restaurant Group was born. My wife and I knew if we had just enough faith in this endeavor- even as small as a mustard seed- then it would happen. Fast forward to the pandemic hitting and that August is when we heard the Lord whisper, “It’s time”. Sell your home, move to the Southside of Atlanta, and quit your job as the sole provider for your family. So, we did. Now we have an amazing BBQ restaurant with dishes inspired from my childhood inside a food hall with a brewery and ice cream shop all nestled on a beautiful, family-friendly park.
We all face challenges, but looking back would you describe it as a relatively smooth road?
I’ll say it has definitely been challenging. We gave up all sense of financial security and certainty by opening this restaurant. This restaurant failing would mean my family losing everything because we put everything we had into this restaurant. Opening a restaurant as the world is trying to pull through a pandemic, labor shortage, inflation, and the beginnings of a recession has been a unique experience. It has been no easy walk, but we stay focused on this being our mustard seed journey. My experiences in this industry during 2008-2010 and working through that recession has allowed me to reflect on that time period and utilize those lessons learned. From this, we now use products and design our menu in a way to be more cost-effective and approachable. We designed a business model that utilizes new technologies to allow for less staff but then in turn be able to pay our staff a more livable wage. We are trying to fight the good fight from both sides of the aisle.
Appreciate you sharing that. What should we know about Hog Pit BBQ?
My goal has always been to create a business where people are well taken care of and to the point that they, in turn, want to take care of the business. Our mission is to create a healthy, self-sustaining business around our staff and our team. We want to invest in our people in every aspect. Not just with pay, but we want to give them tools that will help them be successful in life. Some of those tools could be further education in our industry, strong work ethic, self-discipline, financial literacy, conflict resolution skills, compassion, and sometimes just a sense of family. My favorite quote to describe life inside a kitchen comes from Anthony Bourdain: “In America, the professional kitchen is the last refuge of the misfit. It’s a place for people with bad pasts to find a new family.” Our goal is to pour into others and hopefully, in some way, that when they leave us, they leave better than when they came to us.
We chose barbecue because of its deep-rooted history in this country. Everyone has their own take on it and their thoughts of what barbecue should be. It is very soulful and has character. It encourages congregation and is a communal experience. Most everyone has their own childhood memories of cookouts, family gatherings, holiday events, and more. We want to allow this same opportunity to our guests in our community of Fayetteville, GA. We chose what we think is the perfect location that embodies the family atmosphere. We are not a traditional restaurant. We operate out of a food stall in a food hall. Our food is presented in a non-pretentious, approachable way so that our guests can take and enjoy our food throughout the property, which consists of a local micro-brewery, bier garden, beautiful green space, playground with splashpad, and our partnering food hall businesses to complete the feel. Including a novelty ice cream and candy shop and soon-to-be Neapolitan-style pizza restaurant. It’s a homemade meal that can be enjoyed at any special event, gathering, celebration, or just a night at home. Our desire is to continue to bring people together over great food and create memorable moments.
What were you like growing up?
I grew up with two working parents in rural North Georgia. My sister and I spent a lot of time at our grandparents’ house growing up. I have a love for the outdoors- fishing, gardening- and a lot of that is due to my grandparents. I spent time watching Julia Child, Jacque Pepin, and Justin Wilson during the days spent at my grandmother’s house. I’ve always had more a creative mind. School was never my strong suit. I’ve always been a hands-on learner. Watching my parents work as hard and as much as they did to provide for my sister and I, instilled a lot of work ethic in me. I began working at a young age and continued that all the way through high school. I was never the most athletic, but I loved the outdoors and going fishing.
Pricing:
- Average $12-$18
Contact Info:
- Website: www.hogpitbbq-southside.com
- Instagram: @hogpitbbq.southside
- Facebook: https://www.facebook.com/profile.php?id=100069875587697
Image Credits
Headshot- Robert Johnson Other Photos- Social Media
