S3 E14 Why Do You Do It That Way Episode

Bob Cutler celebrates ten years of Novio's by answering guest questions about the restaurant's rhythms—from closing Sundays to designing the prefix menu—and by explaining how wine dinners, whiskey allocations, and work-life balance all connect to a simple philosophy: serve with integrity, creativity, and heart.

Key Topics

Hospitality and Balance

Bob's choices—like closing Sundays and summer Saturdays—reflect a belief that hospitality starts with caring for staff as much as guests. A rested, happy team delivers a better experience.

Creativity from Constraint

The prefix menu and wine dinners were born from challenge. By turning limitations into opportunity, Novio's has created signature experiences that now define its style.

Ethics and Community in Business

From refusing to overcharge for rare whiskey to teaching honesty in competition, Bob shows how integrity builds trust and keeps Maine's dining culture thriving.

(3:20–4:26) Why Novio's always closes Sundays—and even skipped Valentine's Day—to give staff guaranteed family time and preserve quality.

(5:21–6:15) Summer Saturdays off: giving the team full weekends during Maine's best months while keeping Monday nights strong.

(6:15–7:51) The origins of Novio's wine dinners with Chef Barton Seaver and Barboursville Vineyards, and how they became part of the restaurant's identity.

(11:03–12:29) The prefix menu born from pandemic-era spacing rules—now a four-course format that enhances value and experience.

(13:18–17:14) Inside the bourbon "allocation" debate: why fair pricing, open bottles, and bartender storytelling matter more than hype or resale.