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Meet Scott Plath of Stones Hospitality Group

Today we’d like to introduce you to Scott Plath.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Forty years ago, as a busboy in New York, I decided I wanted to own restaurants.

Thirty years ago, I married my UMASS/Amherst sweetheart and moved to her hometown of Lowell. Twenty three years ago, after a short career of cooking and managing for others, I came across a historic and abandoned building in Lowell and we took a leap of faith that her city was ready for a higher quality dining destination. We proved right, and although we are ever evolving with the community we proudly serve, Cobblestones continues with an American inspired menu, to build up memories and reputation, as a newborn baby recently represented a 4th generation guest! (though he didn’t order off the menu.)

Then, ten years ago after coming across a declining Ground Round on Rote 110 in Chelmsford between exits for both Rte 3 and 495, we decided to open moonstones, fulfilling a perpetual desire to have an internationally inspired menu–reminiscent of the vast access I had to urban culture and cuisine growing up where I did. We likewise recognized a growing trend of tapas and lounge style dining at the time, while seeking to mimic Cobblestones focus on a higher quality environment–this time with a global twist! Surrounded by a growing team of incredible managers and staff, we are extremely proud to support local initiatives while exhibiting our passion of behalf of our guests, every single day. We are truly blessed.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
The nature of a restaurant is to struggle! That’s what drives us–we are adrenaline junkies but without as much risk as some others. Who is coming? How many? What will they order, and will it meet their expectations? Will their response be polite and kind or gruff and rude? And will they YELP!? Not eating or drinking too much, properly managing stress, guiding staff who are challenged without losing patience and poise, and on it goes. The everyday challenges us to make many a quick decision, and always to the benefit of our staff and guests.

Of course, in 23 years there have been no shortage of additional challenges. New England weather! Road construction! Changes in legislation (often by those who don’t actually get it!) The occasional convention that comes to town that no one knows about–a good problem to have. Here we are 23 years later.

Stones Hospitality Group – what should we know? What do you guys do best? What sets you apart from the competition?
Our people and passion. Stones Hospitality group is driven by exceptional people devoted to stewarding uncommon hospitality and a progressive culinary aesthetic. We seek a universal commitment to each other, our craft, community and guest. We are two restaurants that embrace above all else, the ideal of surrounding ourselves with team members who are kind and caring–that the stress of long hours, weekends and maintaining a high level of expectation (7) days a week is tempered by a humanity that hopefully, transcends to our guests.

What is “success” or “successful” for you?
The simplest definition of success for me is going to bed each night knowing I did everything I know how to do, to make our organization a better place for our staff and guests. If I am any good, and we do that, the rest of the good stuff follows, Nurture the soul first, then, enjoy the wine and song, vacations, and above all, the ability to help others who have a greater need then we.

Pricing:

  • Appetizers, Tapas, and Entrees run anywhere from $4 (Cambodian Peanuts) to $40.00 (Prime Ribeye).

Contact Info:

Getting in touch: BostonVoyager is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.

1 Comment

  1. Thomas Mandile

    July 31, 2017 at 7:10 pm

    Scott Plath has been able to achieve the success he has because he is the kind of man who inspires and encourages others to achieve their own personal best. He is a father figure to much of his staff. Even to those who are not called to the industry, he is demanding, encouraging, and inspiring. Scott’s people learn the value of doing what you do at the moment with the full force of your heart and mind. That’s why the food is perfect, the service impeccable and abundant, and the facilities immaculate. Scott serves his people, and they learn the value of it.

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