Winston Churchill once famously said, “never let a good crisis go to waste.”
The executive team at Front Burner Restaurants, LLC took those words to heart during the category-crushing COVID crisis, reshaping and repositioning the company’s portfolio of concepts under a new brand – FB Society – and adopting a 360-degree approach to deliver unrivaled experiences to both their employees and guests.
The award-winning multi-concept operator – which counts among its distinctive restaurant brands Whiskey Cake, Sixty Vines, Mexican Sugar, Ida Claire and Haywire – used the COVID-19 pandemic as an opportunity to analyze and double-down on key elements of its success. The result: a fully integrated collection of brands uniquely positioned for long-term growth and success, and a leadership team focused on WHY.
Some restaurants have “it.” Hot Joy has it in spades, though defining exactly what “it” is can be a little mind-bending.
Hot Joy burst onto the San Antonio dining scene in 2014 and immediately threw convention out the window. Owner Chad Carey describes the menu as “a wild mash-up of China, Texas, Vietnam, Japan, Louisiana, Thailand, Mexico, Malaysia and anything else that lights up our brain.” Continue reading →
More chef news straight from the kitchen, this time from Front Burner’s corporate chef John Franke who sends us a note that T.J. Lengnick has moved on from Whiskey Cake to take a position at Stephan Pyles. In Chef Lengnick’s place Franke has hired Scott Townend from the Park Cities latest restaurant at the Lumen Hotel’s The Front Room. Continue reading →