The Business of Butterworths, the Hottest New Restaurant in Washington DC | Odd Lots
发布时间 2026-01-02 09:01:31 来源
摘要
When the Odd Lots team was down in Washington DC earlier this year, we had a phenomenal meal at a restaurant called Butterworths. As it turns out, the restaurant is one of the hottest hangouts for the MAGA crowd, with Steve Bannon and others frequently seen in its dining room. Of course, restaurants are difficult businesses in normal conditions, but in DC, you have the added factor that political cycles are changing all the time, and different bars and restaurants become associated with specific parties who go in and out of power. On this episode, we speak with Bart Hutchins, the chef-owner at the restaurant. We talk about everything from sourcing ingredients from small Amish farms, to acquiring beef tallow, and dining room logistics. We also talk about food costs, labor availability, and how the intense worker shortages and price inflation of the post-2020 period still affects how the restaurant is run today.
0:00 French Fries Price Analysis
3:15 Political Branding in DC Restaurant Scene
5:08 What Makes a "MAGA Restaurant"
7:31 DC's Underdeveloped Restaurant Scene
9:16 Restaurant Ownership and Political Connections
10:12 Restaurant Investment Economics
11:11 Farm-to-Table Menu Philosophy
12:46 The Burger Conundrum
14:41 Supply Chain and Distribution
15:47 Finding Farmers and Suppliers
17:21 Farmers Market Economics
18:39 Price Sensitivity and Customer Behavior
20:29 Daily Menu Changes vs. Specials
21:18 Anthony Bourdain and Kitchen Standards
23:43 Chef Competition and Talent Wars
24:26 Managing Restaurant Operations
26:50 Reservation Systems and Scarcity Models
31:26 Immigration and Labor Market Impact
33:55 Restaurant Design and Atmosphere
35:42 Social Media vs. Classic Design
38:27 Managing Celebrity Clientele
40:16 Kitchen Protocols for VIP Guests
41:34 Most Dramatic Restaurant Incidents
43:07 COVID-Era Labor Scarcity Impact
44:24 Pandemic's Lasting Effects
47:35 Current Demand Trends
48:43 Regulatory Challenges and Permitting
52:23 Conclusion and Wrap-up
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