Q&A with Ryan McMichael from The Hatch Rotisserie

We’ve known Ryan for some time now, from when we met him at Villa Creek to Niner Wine Estates, to The Hatch Rotisserie. He’s an excellent human and one of the most interesting people we enjoy talking to. We thought you might like to catch a glimpse of the Ryan that we know, so we asked him to do a Q&A. Here you go…you’re welcome!!!

Matt: Where are you from originally?

Ryan: I grew up in a little town in North L.A. County called Acton. It’s sandwiched between the high desert of the Antelope Valley and the tract home desert of Valencia. So, basically, it’s paradise.

Matt: How long have you been in the Paso Robles area?

Ryan: Since 2000. I moved up here to study biochemistry at Cal Poly.

Matt: What’s your favorite thing about this area?

Ryan: So, the Central Coast of California has turned into this phenomenon, this internationally renown destination. This über-desirable place to visit. This idyllic place, chock full of world-class wine, unreal sights, and perfect weather. All this and, still, somehow… it’s not chock full of shitty people. In general, the people here are friendly, they look each other in the eye, they remember your name, they say ‘thank you’.

Also, I always like to say that the best amenity the Central Coast has to offer is the fact that there is nothing to do here.

Matt: Least favorite thing?

Ryan: That it costs half a million dollars to buy a mediocre home that sits on top of a dry water table.

Matt: We’ve known you as a host/ waiter in the restaurant industry but also as a bartender. Which side of the restaurant business do you prefer?

Ryan: I am a disaster behind the bar. A dis-as-ter. Don’t get me wrong, I really like it. But I’m messy, slow, chatty, forgetful, hard-of-hearing (do I have to keep going?).

As a server, I’m more efficient. I work less, I sweat less, and I get more accomplished. I just feel more at ease serving tableside.

To be clear, I prefer bartending.

Matt: How did you get involved in the restaurant business?

Ryan: I needed some dough when I was 16 so I could pay for gas, dates, vices, etc. I took a job at a little pizza joint in my hometown, throwing and delivering pies.

Matt: Where have you worked in Paso Robles and where do you currently work?

Ryan: Can’t I just copy/paste my resume here?

Early on, I worked in San Luis Obispo– Mission Grill, Novo. Then I moved to the coast, where I spent several years at The Cass House in Cayucos. I just loved it there. Talk about idyllic. That place was on the moon. Then, I moved my professional life to Paso. I was the bar manager at Villa Creek for a few years, then took a job as the restaurant manager at Niner Wine Estates, which was…… interesting. Suffice it to say, I was not the right guy for that job. After a year of really, REALLY trying to make it work, I couldn’t ignore the fact that it simply wasn’t working.

I had taken a risk with Niner, and was now back at the drawing board. Fortunately, I had been in touch with Eric Connolly –the owner of The Hatch. I knew Eric, because we had worked for a time together at the Cass House. Here we were, years later:  I needed work, and he needed help. So, I came aboard. That was over a year ago.

And I love it here. The Hatch might be the first job I’ve had where I’ve truly felt useful and appreciated. The owners are just the sweetest people. Just the nicest, most honest, selfless, hard-working, wise, physically beautiful, intelligent people I’ve ever met. I just love it. I didn’t believe in heaven until I worked here. Do you know if Maggie Cameron and Eric Connolly are going to read this?

Matt: What are your career goals?

Ryan: Just this year, I started consulting. I know, I know. I hate that word too.

The Hatch was actually my first client. I noticed that their Point of Sale system was underutilized, and that their inventory systems weren’t doing the owners any favors. So, I offered to take a look at their software and their inventory procedures. To make a very long and VERY boring story as short as possible, the work that I did for Eric and Maggie saved them a substantial amount of money, and the systems that we worked to put in place really helped to eliminate wasted time and resources. They continue to use those methods, and they continue to enjoy their profitability.

Since then, I have been fortunate enough to take on about a dozen new clients, ranging from a distillery production facility to a full-service restaurant/B&B, to a small tasting room space. I spend most of my efforts trying to get owners to fully optimize their POS systems and to digitize their inventory management. I work with owners and managers to make their inventory management processes as automated and dummy-proof as possible. To some, this might seem like super-tedious and boring work. And they would be correct. But I seem to have a knack for it, and I don’t hate it.

I have recently partnered with a Point of Sale company called Revel, and I am now a certified trainer, installer, and reseller.  I really like working with the platform, and I have recommended it to most of my clients.

Wait, what’s the question? Career goals?

My current career goal is to bloom this “consulting thing” into a full-time, sustainable, long-term business. I hope to be a self-employed man by 2017. I hope to expand my efforts throughout California (I’ve already gotten to work with a grocer in Pasadena, and a bar owner in San Diego). I hope to send my two boys to college. I hope to retire, with dignity, at a reasonable age. I hope to help people along the way.

Matt: What do you think of the restaurant scene in the area?

Ryan: My honest answer is: I don’t really know. I’m embarrassed to say it, but that’s the truth. I have two boys, Declan and Callan, they are two-and-a-half and eight months old, respectively. So….I don’t get out. And, when I do get out, it’s usually to a park, or a hike, or to Grandma and Grandpa’s house. Not to our local restaurant scene.

Matt: What do you think of the Paso Robles bar/ craft cocktail scene?

Ryan: I think that there are a few places doing some interesting stuff. La Cosecha has historically been at the front of the craft cocktail pack, but I think that had a lot to do with Andrew Brune –who now splits his time between Cello and The Hatch. That guy is the real deal, a proper barman.

I know you’re asking about Paso, specifically. But Whiskey and June is rad. And they’re not necessarily part of the craft cocktail scene either, but the product selection there is pretty outrageous. And somehow, they have somehow managed to keep their dive bar image, while also adding an insane top shelf lineup to their program. Danny Green might be like, a whiskey whisperer.

Matt: What are your three favorite bars/ restaurants in the area?

Ryan:

 

• The Range. My favorite. Hands down. (note: I haven’t been there in, like, two years. But, I’m sure it’s still awesome)

• If I mention The Hatch, I’m a punk, right? But I dunno man, I love it there. Solid food, it’s fun, lively, it’s got a familiar cast of characters. I eat there all the time.

• Spearhead Coffee. I know you didn’t ask me about coffee shops, but I hang out at that place way too often to not say something. Also, I haven’t had a drink in years, so the bar scene isn’t really relevant to me. Coffee, on the other hand, is.

 

Matt: You’ve mentioned wanting to eventually get a piece of land and grow your own food. Why is that so important to you and do you have any “farming” experience?

Ryan: In our culture, food is a mess. As a rule, we are so far removed from our food sources, that most people couldn’t even tell you how their veggies were produced, or how their beef was raised. In my very small, very humble opinion, the only sure way to eat well is to become your own food source. Raise chickens for your daily eggs. Get a goat for milk. Plant a garden.

As far as my “farming experience” is concerned, I guess I can say that I “farmed” at The Cass House. If you really want to call it that. It was more like meticulously manicuring this 1,000 square foot patch to make it photo ready. In reality, the garden was never meant for production. The chef got about 75% of his produce from local food distributors. But it was mad fun. The kitchen guys used to call it “dirt church”. I loved it, I really did. And I did grow some pretty fantastic veggies there.

Matt: When you’re not working what do you do for fun?

Ryan: “When I’m not working…” that’s hilarious. I work way too much, and my life is terribly busy. To be clear, this isn’t me complaining. I love what I do, I just do a lot of it. A lot.

So, any spare minute that I do get, I try to give to my wife –Whitney– and my boys. I can honestly say that I spend time on three things: work, family, and bed.

I used to golf.