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Photo by Tom Zapcic
by Emma Sylvia
We’ve all been there: impatiently tapping your foot while melancholic jazz music plays, indicating that you’ve been on hold for hours on end. It’s a feeling of aggravation that Matthew Borowski is all too familiar with. The Colts Neck resident (and owner of Freehold restaurant, 618, as well as Mezcal in Old Bridge) sat down with us to discuss his new book, released this past summer, “The Death of Hospitality”, and the message he hopes for his readers to glean — always represent yourself in the best light.
Community Magazine: Where are you from, and where does your role in the restaurant industry originate from?
Matthew Borowski: I was born and raised in Brooklyn. I had real humble beginnings: five of us in a one-bedroom apartment. Long story short, I wasn’t the best student. I was a college dropout. But I was always in the restaurant business. My family moved us to New Jersey in my teen years, so I’ve been here for the majority of my adult life. I live in Colts Neck now.
I’ve been in the business as long as I can remember. From washing dishes to working at McDonald’s and having a special nametag that said I was only 15 years old. My first serving job was working overnights at the IHOP in Toms River. I moved over to more serving and bartending at Lone Star Steakhouse, and then I worked for Red Lobster as one of the youngest managers in the company. That’s how I started in management, and that was almost 25 years ago.
CM: What made you fall in love with the industry?
MB: I love people. You can make great money in the restaurant business, and it’s the best networking. You meet so many different people, all from different walks of life – police chiefs to CEOs. Restaurants are everywhere, too; they’re always looking for help. It’s a job that will always be around.
I’m with 618, Mezcal – the hardest restaurant to get into in NJ – and I’m a partner at Jersey Freeze. Mezcal opened in March, and at 618, we just celebrated our nine-year anniversary. Last year, I joined the team at Jersey Freeze, and we currently have three locations and are looking to start franchising. As of a month ago, I purchased my third restaurant, called ‘Elizabeth’s.’ It’s a modern Italian restaurant, and it’s my wife’s first name and my daughter’s middle name. It’s very special for me.
CM: What inspired you to write “The Death of Hospitality?”
MB: “The Death of Hospitality” was launched with the start of my hospitality group. When I was getting ready to open Mezcal, we wanted something different and special. When you go somewhere now, it’s a big box store with 20 registers with just one open; if I go to the bank and there’s a crazy long line, there’s only one teller open. The straw that broke the camel’s back for me was when I had fraud on my card, and I was on hold for three hours and 40 minutes. Now, everyone’s on their phones when they give you service.
People ask me what makes my restaurant special and how we’re so busy. We put the guests first. I’ve always wanted to write a book. I’ve taught my three beautiful kids to never quit. If you want to do something, do it. Within a week, the book got a bestselling rating due to my tremendous support system.
The book is inspired from all my years in the restaurant business. I met with the publisher, and they helped me understand what I needed to write a book. I went back and forth with them, and the process took about a year. It was difficult to go back and forth with your own thoughts. A month before the book was released, I changed three chapters.
CM: What do you hope people gain from reading this book?
MB: There’s a story that I tell my staff. It’s about interviewing for the FBI. When you meet someone, think about, “If I’m interviewing for the FBI, they’re going to do a thorough background check. They’re going to ask, ‘Do you trust this person with classified information?’ And everyone’s going to have an opinion on you.” Whenever I have an interaction with someone – from an Amazon worker to a kiosk employee in the mall – I keep that in mind.
I tell everyone, treat life – no matter who you meet, and sometimes you meet difficult people – as your own brand. Networking is so important. Ninety-nine percent of the time, people will say great things about me. It’s a good business example to represent yourself in the best light.
CM: What have reactions to the book been?
MB: People private-messaged me, asking me to sign copies of the book. It’s great to pull up your sales for the day and see you sold 100 copies, and 30 of them are in Ireland. People around the world are excited to read something from just a “restaurant guy.” As long as you learn something from someone, it’s worth the time.
Anyone can learn something from this book. It’s worth it. I’m a college dropout, so I’m a big fan of self-education. I ask a lot of questions and do a lot of research. With access to the internet, you can learn anything, from changing your oil or opening a bottle of wine.
I wanted to make the book simple; not too long, and an easy read. If you’re ever dealing with a customer, it’s a resourceful tool to have.
At 618 in Freehold, a couple said to me, “We both read your book.” I never met them before. It’s crazy how things go. Word spreads like wildfire. It’s amazing that people take the time to read what I have to say.
CM: Do you have anything coming up in the future? Any new books?
MB: Right now, I’m doing some public speaking events. I’m going to Atlantic City to give a seminar, motivating them and giving them inspiration for hospitality. I’m going to be writing a second book to get more detailed in real-life scenarios and go off the backbone of the success of the restaurant business. It’ll have more tools and tricks to grow your business.
CM: Who helped make this dream a reality?
MB: My team. They really understand the culture and the environment that I demand. They’re just as passionate about hospitality as I am. I employ hundreds of people, and we’re all on the same page. I couldn't be where I am today without having a strong support system, all dedicated to the same cause.
To buy your own copy of The Death of Hospitality, visit
amazon.com/Death-Hospitality-Investing-People-Service-ebook/dp/B0FHB8HLQ8
