14 - Mason's Restaurant & Grocery (Aberdeen, NC)

00:01
Hey everyone, welcome back to the Biscuits and Gravy podcast. I'm Michelle, I'm your host, and I hope you guys had a great Thanksgiving and are gearing up for Christmas. I can't believe it's already that time. I have been desperately trying to slow down a little bit. Just really, really wanting to take the holidays this year intentionally and slow.

00:29
We've actually already given our kids their present. They all wanted new bikes this year and so we don't do a whole lot for Christmas. We tend to really dote on them for their birthdays that are just, you know, their special day and get them the things that they want and stuff. But for Christmas this year we did get them bikes that they were wanting and they've already gotten those. So they've had fun like picking out little things that they're...

00:59
giving to each other this year. And so those are under the tree and they're excited to give those and receive those this year. And so we're just gonna try to be a little bit more low key. I decided I wasn't gonna give gifts. I think I actually mentioned this in a previous episode. I didn't really want to be bogged down with, gift giving is not my love language. So I didn't wanna be bogged down with.

01:28
you know, figuring out all of those details. And I didn't want other people to have to do that for us as well. So we're just gonna enjoy the time. And actually, you know, I mentioned in the last episode that you guys had given me a suggestion that you would like to hear more recipes. So that's actually one thing that's on my to-do list while I am trying to really take it easier this holiday season is

01:58
I'm going to do something that I've had on my list for a while and that might seem kind of menial for a lot of people. But to me, I feel like it's going to really be very relaxing, very life-giving to organize my recipes. So I have probably 25 or 30 cookbooks on my shelf right now. And I really, I've got a notebook of just like loose.

02:26
recipes that people have scribbled down for me or I've gotten cards from people and they're just stuffed in this notebook and so I have this my father-in-law made me this little box with a lid on it I don't know if it was last. I think it was last Christmas. He made it for me and the whole time I've had it. I've been wanting to put recipe cards in it. And so I'm actually going to do it now I want to just sit down I've got some recipe cards already that I bought from Hobby Lobby and I want to sit down and just

02:54
go through my recipes, write them all on cards. That way I will have them organized. Adam said, yeah, if you're like, I don't know what to fix first up or just pick the next card on the top, you know? And then I'll have something that I feel like I can really pass down to my kids too, having all of my recipes just written in cards and not just scattered about. So organizing always makes me happy. And so I'm gonna work on that while we're in our downtime. And then,

03:24
That will give me the opportunity to go through my recipes to pick out things to share with you guys. So I'm excited for that as well. But today's episode is about a place in Aberdeen, North Carolina called Mason's Restaurant and Grocery and it is owned by Brian and Allison. And they actually, Allison actually found me online and asked me to come and check out.

03:52
their restaurant since I hadn't before. And I think it's always a good sign if a business owner is like, we have something really special that we want other people to see. Please come check us out. That's always a good cue to me that I'm probably gonna like what I see. That they have really something to be proud of and they have something that they wanna share with the community. And I...

04:20
Definitely found that to be true at Mason's. So I'm gonna take you through our visit to Mason's I took my two oldest daughters with me. They are 10 and 13 and We had like a little girls date down there. It was for brunch. So right now Mason's is open for brunch but Allison did tell me that they are working towards a full day

04:50
schedule for masons and so be watching for that in the future. So this is actually the first episode trip that I've taken where I have gotten to ask the owners questions before my visit and so I will be sharing those with you after I go through our visit. So I'm excited to be able to share a little bit of their story with you through the questions that I ask them. Okay.

05:19
So we first off, just the area that this restaurant is in is just a small little old downtown area in Aberdeen near the railroad tracks. It's so cute. We went by several shops that I was like, oh, how cute. We'll have to go back there. Oh, how cute. You know,

05:43
And just our first impressions of walking up to Mason's was, it just looks like an old hardware store front, just the big glass windows and the awning, and it was just very, very cute. I love the colors that they have chosen as their brand colors. It's like a yellow, bright yellow, and black and gray.

06:13
I think it just works really really well and it's different. It kind of makes it stand out because a lot of restaurants go with something really neutral for their brand colors but I love the yellow. It's really bold and I love it. Our waitress was Tina. So shout out to Tina. She was lovely and very attentive. She

06:38
recommended that we try the fresh squeezed orange juice. She actually asked us what we wanted to drink and we were all having water. I had already had plenty of coffee for that day and so I didn't order any more coffee. But she brought our waters and then she said, I know you didn't say you wanted anything else, but we have fresh squeezed orange juice. And she showed me the machine that was right there in the corner of the dining room. And she was like, you want to try this. And so.

07:08
All three of us kind of passed the glass around and I'm sorry to any germaphobes, but we are that family that passes the cup around. It was so good. I've since heard from someone that said the reason they bought a juicer for their own home was because of their visit to Mason's and just how different it was to actually

07:38
oranges for your orange juice and I was like well I understand that now so so good so if you go to Mason's please please order you some orange juice so it's called Mason's restaurant and and grocery from the grocery side they have like a little it's all in the same room in the dining room they have a bar area

08:08
Like mimosas and different things so you can order those but beside the bar area they have like a little corner With a shelf that's got all of their goods for their grocery section so they've got t-shirts and stickers and like dry rubs and And that kind of thing. We actually I got a t-shirt because they had the cutest t-shirts all the waitresses and the owner

08:35
one of the owners, Brian, he had on a yellow shirt that said, I've got the brunchies. And then on the back it's got information about their restaurant. I thought it was so cute, so I got myself one. And then me and the girls each got a sticker. They had these Southern saying stickers there that were really cute. And I got one, I've actually got it on my computer right now and it says country as cornbread. So I like that one. The people were so nice. Everyone that we interacted with were so nice there.

09:05
I saw very friendly wait staff, you know, buzzing about doing their thing. Everyone was just cordial and smiling and looked like they enjoyed their jobs, enjoyed being there. It was a beautiful restaurant. Like I said, I loved the color scheme. They even had napkins, paper napkins that actually look like cloth napkins.

09:33
that went along with their color scheme. So that like, I think everything was so, like their branding was just so on point. And I love, love, love branding. Like that gets me really excited when someone, well, you can just tell when they take the time and the effort to really make sure that everything is cohesive in their space. And I think that Mason's really, really has done that well. I loved meeting the owners. Brian and Allison were there. They made sure that they were there on the,

10:03
day that I was coming and so I got to meet them prior to our visit I had been in touch with their social media manager Bridget who was very very kind and very helpful and it just it I know you don't know unless you're behind the scenes but the appearance to this business is that it is it is a team

10:32
you know it is a team and they work really really well. It looked like a well-oiled machine. So if there are hitches and things I'm sure because that's with everyone but we did not experience any of that. Everything was very fluid, very cohesive. So let's see here. I'm reading through my notes while I'm talking to you. Everything was really really delicious.

11:00
There were very large portions and there's enough to share with a spouse or kids. And we actually had leftovers that we could take home with us. The owners, while they were there, they had breakfast together. So I liked that. It looked like Brian was busy. Well, both of them were busy just, you know, walking around and making sure that everything was running smoothly for the day. But then they sat down and they had breakfast together. And I just thought that was...

11:28
that was really nice to see. We are definitely going to bring the rest of our family back even though one of my daughters said hey can we not tell the boys about this? Like not even daddy and let's just keep this between us. And so she's wanting to have another trip back to Masons. In fact today she actually said when are we going back to Masons? And I was like I don't know honey.

11:57
I'm like, I really want to take daddy back soon. And she's like, I know, but she's really wanting to go back. And so is my other daughter. We all had such a good time. It was such a friendly, welcoming, inviting relation, or relationship, environment. It was very light. You know, the big windows in the front made it very open and light. The colors made it very cheerful.

12:26
fun in there and it just looked like everyone was Like I said happy to be there having a good time things seem to be running smoothly and I Don't know why anyone would have anything negative to say about it, honestly And I haven't heard anyone say anything negative about it I would say by far when I have asked around in different local Facebook groups

12:53
things for suggestions about where to go to do some podcast episodes I would say by far Mason's was Suggested so and then at my visit I Posted some pictures on Instagram, which I'm gonna leave on my podcast Website as well for you guys to see it, but if you missed it on Instagram, but I had so many people comment

13:23
We love Masons. We love Masons. It's such a great place. We go there all the time, you know? And so it is definitely like this little hidden gem that I didn't even know was, was, you know, fairly local. It takes about 45, 50 minutes to get there. So it's a little bit of a drive for us, but I'm pretty familiar with that area. And, and I didn't know about it until very recently. So,

13:51
So great job, Brian and Allison. Thank you so much for hosting us that day. We had a wonderful time. We can't wait to come back. So I hope I get to see you again when I do come back there. But I wanna go through some of the questions that I asked of them and, you know, just to kind of give you a little bit of a background to Brian and Allison and their business. So I wanna ask, I didn't wanna ask just, you know.

14:20
surface level questions. I wanted to get down to the nitty gritty because as a business owner myself, I like to hear other people's experiences, their struggles, their wins, what they've learned along the way. And so that's part of why I do this, these questions for these business owners. So I asked them, what is the most challenging part of running your business? And they admitted that right now staffing is.

14:49
I certainly, like I told you, didn't see any of that lacking on the day that we went. But they say that they certainly saw a shift post-COVID. Folks either left the industry altogether or families made it work on one income or people used that time to pursue another career. And they said, sometimes we still scratch our heads as to why it is so difficult to find and retain.

15:18
qualified candidates. We are incredibly thankful to have maintained the same front of house staff since almost the beginning. But we've seen an incredible amount of turnover back of house, even with competitive pay and other incentives. So that's good to know that, you know, that they're, no, it's not good that they're struggling with staffing, but it's good to know that just kind of like what the struggles are for restaurants. And

15:47
I know you guys have probably seen just in going to restaurants and things, just the incredible amount of turnover and even just businesses shutting down, especially since COVID, which I think is just incredibly unfair and unfortunate. But it is. World is in quite an interesting position right now, and so I'm sure it is very difficult for restaurant owners.

16:18
I asked them what they wanted people to know about their business. And they said, you could say we created Masons with selfish intentions. At that time in 2019, there were limited brunch options and we wanted to create a laid back, comfortable environment for people to enjoy a really tasty Southern brunch with a modern twist the kind of brunch we wanted to enjoy brunch is our favorite meal. It's the meal was shared on our first date. We wanted to give that.

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to this community. My husband, so this is Allison that was giving this, my husband being a 25 plus year veteran of the restaurant business was itching to get back into it. So he took our concept and ran with it. We opened in January of 2020, which was the worst possible time to open a restaurant. But with Brian's hard work and the support of this community, we were able to keep our doors open for takeout and reopen post COVID stronger than ever.

17:17
I love that. So then I asked them what their favorite dishes were and then I'm gonna tell you what we ate while we were there. So Brian said the trainwreck is definitely the most popular but I'm an omelet guy. Mix up the type depending on my mood but it's always hearty breakfast potatoes and toast or biscuit. And then I

17:47
So speaking of the train wreck, that is probably, like Brian said, it looked like it was their most popular dish and our waitress said the same thing. And so that's what I wanted to try. And the train wreck is a split biscuit, crispy chicken breast, smoked bacon, over easy egg, cheddar and sausage gravy. And it was absolutely amazing.

18:12
I think my daughters loved what they got but I think they were a little jealous when they saw what I got. So if I were to make a suggestion to you, I would say probably get the train wreck on your first visit there and the next time I go I will probably get it again. So my daughter, my youngest daughter wanted a fruit plate. That's what she was wanting.

18:42
fresh seasonal fruit plate which had fresh fruits, Greek yogurt, honey, and house granola and she loved it as well. And then my older daughter got a Belgian waffle with she added chicken tenders to it and berries I'm pretty sure and it was stacked high with chicken and berries on her Belgian waffles and she loved them as well.

19:09
Allison, one of the owners said, it's hard to choose. My go-to is the huevos fronteras over medium egg, extra sour cream, and lots of chalula. So she loves hot and spicy for her favorite dish there. I asked them what are you most proud of about your business? And they said we try to keep it humble in such a volatile industry.

19:36
But we are proud of the brand we've built, and they should be, I'm adding that in myself. We are one of the top go-to brunch places in the area and have been able to maintain that for almost four years. That's largely due to our front of house staff that have been with us since the beginning. They work hard to bring our vision to life every day and Masons wouldn't be what it is without them. Frankly, it doesn't matter how great the food is if folks have a bad experience, they probably aren't coming back. So we are thankful we have a team that is

20:05
passionate about hospitality as we are and I am going to say amen to that. Way to go Brian and Allison and your whole staff for the hospitality that is has been shown to us when we went and to the other patrons there that I saw on the day that I went as well it seemed like everyone was really just felt very catered to very invited and

20:35
and it was a very hospitable environment. So I say way to go on that. All right, and then the last question I asked them was tell me anything else you'd like for us to know, future plans, events, and then this is where she shared about the future of their restaurant expanding. So she said, our goal is to shift into more of an all day cafe and be open for breakfast, lunch, and dinner.

21:01
offering slightly elevated southern staples in the evening. As soon as we feel confident in our staffing situation, we will roll out Masons All Day. So y'all be on the lookout for Masons All Day and in the meantime, please, please do yourself this favor. Y'all know that I am very, very passionate and...

21:31
intentional about where I spend my time and where I spend my money. And I get very discouraged going to places where I feel like that has been stomped on. You know what I mean? I've shared with y'all before. I've shared on Instagram before that it really bothers me when I take the time sometimes away from my family.

21:58
but sometimes with my family, but time is very, very valuable to me. And so I take the time, the energy, and the money to go and patronize places that have been suggested to me. And then I see so much lacking there. Either the food is not good, the staff is not helpful, the hospitality is inexistent.

22:28
And I just, it's just such a horrible experience. And so I'm going back to like what Allison said about, it doesn't matter how great the food is, if people have a bad experience, they're not gonna come back. And I have experienced that time and time again, where the food has been pretty good, but the experience was not good. And so if you have a bad experience somewhere, nine times out of 10, you're not gonna go back there and spend your time or your money again. And that's true for me too. I don't like to...

22:58
I'm not a glutton for punishment so I'm not gonna repeat my mistake twice. That is not something that is applicable to masons. You will love your experience at masons. So this is my recommendation to you to look at their hours, find them online. I'm gonna link all of their links, their social media, their website, everything in.

23:28
the show notes. Their website is beautiful and well done. So I mean, it's a pleasure to even go on there. I've been to several restaurant websites where I'm just like, I don't even understand what this is. Like it's, you know, but this is going back to how Mason's is doing such a great job with their branding. Everything is so cohesive and working together that you're not confused. You understand.

23:57
what kind of food they serve, what their hours are, you know, all that stuff. But please make time in your schedule to go and support these people. You know, that is the entire reason why I have created this podcast, is to help promote people who are doing it right. You know, I feel very strongly about that, about promoting and helping businesses survive and thrive.

24:26
who are actually doing a good job, you know, which is such an exception in this day and age. It is not the rule, it is the exception. So, please, please go and support Brian and Allison and their business, Mason's Restaurant and Grocery in Aberdeen, North Carolina. You will not be sorry, you will thank me. And please tell me what you had there, and maybe I'll add that to my list of what I'm gonna get the next time I go.

24:56
And please let Brian and Allison or Tina or Server or any of the other staff know that you heard about them from the Biscuits and Gravy podcast. And I would really appreciate that. So, all right, that wraps up another episode and we are going to take a little break for Christmas and we will see you back in the new year. I'm so excited. I love.

25:19
I love Christmas, but I love a brand new year. I love a fresh start. That's why like Monday is pretty much my favorite day of the week. And then people will roll their eyes at that. But it really is. I love a fresh start. I love a new week. I love a new day. I love mornings, you know? So I'm excited. I'm excited about January. I've actually got to get off of this computer so I can make a phone call about a podcast trip that I'm going to take in January.

25:49
and I'm just excited. I'm excited about what's to come for our family and for this little fun podcast thing that I do. And I just appreciate you guys being here with me. I hear in person from a lot of you guys and certainly online that you enjoy the podcast and I'm so glad that you do because this is.

26:15
this is very much just a fun thing that I like to do and like I said in this in this episode for example about masons that I love to be able to just help support local businesses who I believe deserve the support so that is that is my mission here so I hope you guys have a great Christmas a great new years and I can't wait to see you in 2024 and talk to you about all of the places

26:45
that we will be visiting and going. So, all right, I will talk to you guys next time, bye.