How I got my job: Gary Brackett
On and off the football field, former Indianapolis Colts linebacker Gary Brackett is always thinking about what’s next.
“We have an inside joke that NFL stands for ‘not for long,’” he said. “I was always planning for life after football, and that life included working. While at George Washington University working on my MBA, I began to think about what that work might be.”
That work, as it turns out, is a blend of restaurant management and philanthropy. Brackett’s role as president/CEO of Brackett Restaurant Group includes ownership of Stacked Pickle locations and Georgia Reese’s, which he balances with leadership of his own Impact Foundation.
A fan encounter initially sparked the idea for Brackett to open a restaurant.
“I was sitting in a restaurant with my family, and a fan asked for a quick picture and autograph,” he remembered. “I decided to marry my sports persona with my business persona, throw in the fact that I like good food and good service, and there you go!”
Although restaurant management and hospitality proved something of a learning curve, Brackett found parallels to his football career that eased his transition into a new industry.
“There were many aspects of being a professional football player, with rigorous practice schedules and a strong competitive drive to win, that carried over and work well with my career as a restaurateur,” he said. “The team structure is very similar to sports; nothing beats running a great shift and wowing your guests — that’s a touchdown for us!”
Brackett, a bone marrow donor for his brother, also founded the Impact Foundation in 2007, in which he gives back to the community through programs that support self-sufficiency and the chronically ill.
“I’m a strong believer in ‘to whom much is given, much is expected,’” he said. “As I built Brackett Restaurant Group and participated in expanding our human capital, I began to witness some candidates come in for interviews ill-prepared. The Impact Foundation focuses on leveling the playing field for underserved youth who want to enter the workforce and establish lifelong self-sufficiency.”
Question: What does a typical workday look like for you?
Answer: “I'm up usually at 5:30 a.m. for a workout. I check emails and try to respond to as many as I can before I head into the office. My children start waking up around 7:15 a.m., and they are my priority, so I put down my phone and help them get ready for their day. I work from our headquarters on 86th Street and try to visit a different store each day around lunchtime to check on my customers and team. The work of restaurant ownership keeps me out until around 6 p.m., sometimes later, but I make a concerted effort to be home for dinner with my family.”
Q: What kind of training or education is necessary to run a successful restaurant?
A: “I think more than training and education, you have to be a genuine people person with a passion for providing enjoyable experiences. Food is such a dynamic commodity. We need it for nurturing our bodies, but also our souls. If you know how to make good food and deliver good service, you’ll have a successful restaurant.
“And because this is an industry that’s being impacted greatly by technology, you have to be able to connect with people personally and digitally. Social media drives so many consumer decisions these days, you have to have an understanding of how to use that in your business.”
Q: How do you balance your responsibilities between the Impact Foundation and Brackett Restaurant Group?
A: “It makes for some long days, but I have great teams in place who help each be successful. And I remain motivated by the outcomes of both. The BRG team rallied behind a recent fundraiser we had for the foundation, and it was moving to see both my passions collide in a way that positively impacted both organizations.”
Q: What’s the most rewarding part of your jobs?
A: “Empty plates and full smiles! Watching a family walk out of a restaurant after having a great meal with us is awesome. Seeing them walk back in again is even better. It’s also a joy to see full smiles on our employees’ faces as they leave work knowing the role they played in making that family’s experience an extraordinary one.”
Q: What’s the most challenging part of your jobs?
A: “People. While people are also the favorite part of my jobs, they’re also the most challenging. Making sure you have the right people on the team to serve the people that drive our business and ensuring that our products/menu fill their needs are ongoing challenges.”
Q: What personal traits do you feel are the keys to your success?
A: “Hard work, perseverance, vision, problem-solving skills and a genuine love of people.”
Q: What advice would you give other people who want to do the kind of work you do?
A: “Don't underestimate the amount of work it takes to be successful. If it was easy, everyone would do it!”
More about Gary Brackett
Job title: President and CEO/principal at Brackett Restaurant Group.
Age: 36.
Family: Wife, Ragan; children, Gabrielle, Gary Jr. and Georgia.
Education: Bachelor's from Rutgers University, MBA from George Washington University.
Previous work experience: Indianapolis Colts.
Favorite quote: “Hard work beats talent when talent doesn't work hard.” — Kevin Durant