On Day three with restaurant owner and managing partner Doug Van Winkle, we discuss the vision at Butcher & the Boar: giving our guests the experience of unique top-talent dining.
At the time of starting the restaurant, Doug and partner Tim Rooney chose the highly recommended Chef Jack Riebel to help drive the restaurant’s vision. With the culinary direction heading towards craft American food, beer, and bourbon, the choice of Jerald Hansen, an experienced master of all things bar and bourbon became clear as another founding partner. Giving ownership to staff is an unorthodox move, but as Doug explains:
“We knew the importance of having excellent teammates, excellent partners with us so it was really kind of a no-brainer with us that when we found those excellent people they needed to be partners with Tim and I…
…[Doing this] really comes a lot from my business philosophy and my entrepreneurial philosophy that the way you incentivize and bring people into your team (family) is by giving them a piece of the pie. It was important to me especially with the importance of the food program and the craft food program and the importance of the beverage program being that we were trying to create craft beer, craft bourbon, these you know, crafted cocktails.”
A dynamic and passionate staff creates a high level of energy and service that we want to pass onto every customer whether it’s your first visit or your hundredth.