My childhood neighbor invented that $10M 'Honey Deuce' cocktail that starred in the U.S. Open

It really made me smile to see Nick Mautone from the old Mt. Vernon, N.Y. neighborhood all over the news during the U.S. Open.

Not for playing tennis.

Nick invented that now infamous signature U.S. Open "Honey Deuce" cocktail that took the media by storm this year. At $23 a drink, it generated about 10M dollars at The U.S. Open this year alone!

Nick Mautone invented the drink back in 2007 when Grey Goose hired him as a consultant to create a signature cocktail for the event. Talk about a never-ending drink! Even Nick couldn't believe the cocktail commotion he's caused. (Do people get royalties from inventing drinks?)

I thought it would be fun to contact Nick and invite him on my show to take another bow, and give him some old-time love and find out!

Nick said,

"Because I was a brand ambassador and a hospitality consultant to Great Goose Vodka, which I started with in 2005. As a consultant, it was the single best consistent gig I ever had in my life. I loved it and without going into details, they paid me well. I had a great expense account. They flew me all over the world to talk about Grey Goose, train teams, distributors, do great events like the US Open, and I played golf with celebrities!"

Nick's a warm and wonderful guy and he's written all kinds of books to teach people how to be great mixologists. Books that both professionals and those interested in being great mixologists at home will benefit from.

Nicks a dad, a futurist, and the brother of one of my best childhood pals Carol Mautone. The Mautone house was chock full of kids (seven I think? LOL) and commotion and their house always smelled like great Italian food! Their Dad had a specialty food business, and their sweet mom Adele was constantly shopping and making food. Never knew how she kept up with them all, but she always had a smile and always welcomed me and others into her home with open arms. It's probably where her kids learned about the true meaning of 'hospitality'.

Carol became a chef and moved to Italy but now teaches English to foreigners and I've been threatening for years to fly over and visit her. Soon! Meanwhile, I stay in touch with her lightly on Facebook and I've connected with lovely Nick too a few times over the years.

Nick and his family moved out to Washington State, to Mercer Island, near Seattle. I followed Nicks career in the restaurant industry. He started out bussing tables, backing bars, and then he and his brothers and sisters opened a place called American Pie on the Upper West Side of New York.

Nick Mautone now has 40 years of hospitality industry experience. He believes in the power of mentorship, leadership, collaboration, and possibility. Nick is the architect of an inventive process called "Hospitality Sabermetrics" — think Moneyball for Hospitality he says, and has a sixth sense when it comes to foreseeing trends.

He is known for nurturing sustained success, streamlining operations, and aligning core values in every sort of hospitality business.

Since his start, Nick has worked with some of the most iconic and influential restaurants in the world including Gotham Bar & Grill, Hudson River Club, and most notably, Gramercy Tavern where he was managing partner alongside Danny Meyer and Tom Colicchio for seven years, and helped define and nurture a fledgling idea Danny and the group coined called "Enlightened Hospitality."

So, what is Enlightened Hospitality?

Nick explained,

"Enlightened Hospitality' is the core values of how you operate your business, and you hear that term a lot in business leadership programs where a company will say these are our core values and these are the way we want to operate our business, and these are the non-negotiables that we will not forsake any amount of money.

And so, they are the guiding principles, if you will, that you want to live by, that we wanted our business to operate by, and we wanted, as people, to live by."

And I think it really made sense. I think that's why I enjoyed it, that's why I took the job. Danny had core values; Tom Colicchio had core values. At some point during the first few years that I was there, we actually took those core values and encapsulated them into our manuals and then we used them as part of our review process.

And it really became a great way to manage people, and everyone knew their expectations.

Everyone screws up, bear that in mind, but if you screw up and you forsake one of those core values, we'd sit you down and say, hey, you know, it just didn't work for us the way you handled this particular situation. Look at how we want to operate. Here's the way and the waterfall of progression of how you should handle these situations.

And people get it. And then, you know, nine out of 10 times, they understand what they did wrong, they correct the problem, and they move forward.

If not, they understand and they choose to move on because they can't live in those core values, and both are acceptable outcomes."

Nick's spent a lifetime trying to keep integrity in all he does.

I wanted to know his thoughts about the current state of the restaurant business.

So many restaurants have struggled after COVID. Some reopened, some did not reopen. Getting and retaining good help is the #1 problem I hear from most in the restaurant business I've spoken to.

Nick said,

"So, the pandemic forced this change to happen five or 10 years earlier than it needed to." One, people need to get paid appropriately, plain and simple. Tips notwithstanding, yes, tips count for your income, but you need to be paid appropriately.

Most importantly, people need to be treated appropriately. And what I found, you know, in my career, and I don't speak for Danny Meyer, but I will say in our organization during that time, and I know it carries to today, our number one goal was to treat our employees well and take care of them to the best of our ability. And if we do that, then we can honestly live with honor and hold ourselves to a high standard as being good about the business.

A lot of people didn't operate that way, so the pandemic forced that change. And now you see this, people leaving the industry, going on to do other endeavors. It will come back because everyone needs to eat and everyone needs human companionship and the connectivity that comes with sitting in a restaurant or a bar or a movie theater or whatever it is and seeing other people. So, I think it'll come back. It's just going to take a little time."

Nick is the founder of Mautone Enterprises. Whether you're a first time first-time restaurateur, or turning around a big ship on the wrong course, Nick's your guy to help guide you and your staff to profitable collaboration. Here's his website: nickmautone.com

Enjoy this podcast my warm conversation with Nick Mautone on The Debbie Nigro Show.