RESTAURANT VENTURES We have a lot of things going all at once . Our basic premise is that my management team and I help define the direction and vision of a restaurant . We take the ideas and make them into something . We then hand that off to the chef and manager to put their thumb print on the business and take ownership in everything that is happening , to somewhat work autonomously and make daily decisions .
Here ’ s the list : Yards Bruncheon — modern diner Baba Restaurant — Mediterranean Gilded Unicorn — craft cocktails and modern comfort food Incrediburger and Eggs — fast casual burgers and breakfast sandwiches Le Catering Co — onsite and offsite catering Eat Good Cafe — corporate dining Doughlicious Bakery — whole bakery to our restaurants and eventually retail locations Good Foods Commissary — commissary for our restaurants ( pickles , cheese , hot sauce , yogurt , chilies , kimchi ... lots !) Republic Kitchen + Taphouse — pub Honey Eatery , and Social Club — upstairs is modern comfort food , downstairs is craft cocktails Crave North West — Inland Northwest Food Festival Increditruck — burger food truck Share Farm — meal kits and emergency food boxes Chinook at Coeur d ’ Alene Casino — modern Northwest steakhouse Laughing Dog Brewing — Summit Cider , Current Seltzer Kinetek Media — social media management and website design Crave TV — badass show with an awesome host
ADVICE FOR STARTUPS Not that many things can ’ t be undone . If you ’ re willing to work your ass off , potentially lose everything , and work when it ’ s not always fun ... do it . If you have the grit to push through the tough times , you will be rewarded and will succeed . It ’ s not always pretty or fun but it is fulfilling . Make sure you love what you are doing because sometimes no one else will .
THE EXPERIENCE We try to set a separate identity at our restaurants , so they stand out from everything else but are also tied in small ways to each other . You will see small similarities , and hopefully , the quality of the experience , the kindness , and hospitality will be the thing that gets people back over and over . We truly love serving people and sharing our restaurant with the community . Our hope is our guests feel and taste that when they visit .
WHAT ’ S NEXT ? No idea . I don ’ t necessarily plan every step out . We look at new ideas and restaurants constantly and they have to be a great fit . Sometimes it works out ; most of the time it doesn ’ t , but we are always looking to see where the business leads us . For now , we are working on honing our operations and trying every day to get a little better than we were yesterday .
WHERE ELSE There are too many to name here . I love eating out . Here ’ s a short list ; Durkins and Casper Fry , Kim ’ s Korean , Moon Time ( and related ), Syringa ( and Bluebird / Monarch ), Ruins , Stellas , Zona Blanca , Tavolàta , Vine and Olive , Vicino Pizza , Gander and Ryegrass , Hogwash , Wooden City , Italia Trattoria , Cochinito ... I could go on .
HEGSTEAD TRIVIA
If you were on an island and could only bring three things , what would you bring ? Pizza , burgers , and a TV connected to WIFI .
What ’ s your favorite 90 ’ s jam ? I love hip hop . I ’ ll go with “ Nuthin ’ But a G Thang ” by Dre and Snoop .
What is the last thing you watched on tv ? “ Eat Like a Chef TV ”... heard it was amazing and it lived up to the hype .
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