December 18, 2024 • 18 mins
In this episode of Connect the Knox, host Julia Hurley sits down with Dan Goss, an innovative restauranteur and philanthropist. They delve into the unique concepts behind his popular restaurant, Point B, located in Knoxville, and discuss his new venture, Greens and Grains. Dan shares his journey of starting Point B during the pandemic, his dedication to using local and quality ingredients, and his numerous charitable initiatives. From creative menu ideas to community engagement, discover how Dan's passion for giving back makes a significant impact on the Knoxville community.
Show Highlights:
(00:00) - Intro
(00:40) - Explaining Dan's restaurant concept
(03:14) - Dan's philanthropy and charity
(07:57) - What’s Dan’s new restaurant?
(10:13) - Ad - Just Homes Group
(10:43) - What is Dan's family up to
(12:03) - What’s Dan’s favorite menu items?
(13:15) - Why Dan created a membership card for his restaurant
(15:39) - Where you can find more from Point B
(16:58) - Closing thoughts from Dan
Links Referenced:
- Amber’s Instagram: https://www.instagram.com/amberlynncarroll/
- Living East Tennessee: https://www.wate.com/living-east-tennessee/
- Contact Amber: acarroll@wate.com
Connect with ConnectTheKnox
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:05):
Welcome, everybody, to another episode of Connect the Knox.
I'm Julia Hurley, your host, and today's guest is
one of my absolute favorite restauranteurs, Dan Goss.
Owner, creator, founder, best restaurant menu ever, best drinks ever, creations,
extraordinaire, and one of my favorite titles that he probably isn't too apt to
(00:28):
talk about on his own is one of the most giving people I've ever met in my life.
Dan, thank you for being with us today.
Wow, okay, thank you.
I appreciate that.
No pressure, no pressure.
Dan, can you help any of our viewers out here and our listeners really
understand Let's talk about your restaurant concepts, number one.
I mean, everybody knows you best for your restaurant concepts.
(00:49):
You're, uh, you're really creative when it comes to different restaurants.
Let's start there and kind of just let people know a little bit about you.
Well, we, we, uh, own Point B, Knoxville, which is off of Ebenezer Road.
I've been there for about two years now.
It kind of came about, um, actually it was
born in the middle of the, uh, pandemic.
You know, um, which is a perfect time to think about restaurants.
(01:11):
No, honestly, we, uh, we created a concept that, you know,
it's wrapped around part of the B and it is about boards.
And so we utilize everything from seafood boards to charcuterie
boards to, you know, we even do a s'mores board for dessert.
And, uh, really what we thought was, and the we is my wife and I, we thought
that, you know, after the pandemic, after being out of quarantine, a lot of
people would want to get back to breaking bread with their tribe, so to speak.
(01:32):
And so that was really the concept was to
try to have a place that was close knit.
You could go in and feel comfortable.
The food is comfort food.
We try to utilize as much local stuff as we can.
So, and if we don't do local, then we at least know what's in the product.
So we're trying to stay away from pesticides and
fungicides and germs, you know, all the sides.
So, yeah, that was really kind of it.
And so, you know, we just, you We specialize on craft cocktails.
(01:53):
We've got, you know, about 130, 140 wines.
We've got a couple chefs on board that really get the ability to flex.
Part of the other part of Point B is we
play up on the destinational name of that.
So each month we pick a different area.
Sometimes it's location, sometimes it's a different theme.
Like right now we're kind of just doing comfort.
Oh, actually, we're autumn in New England and then
next month is family and friends comfort food.
(02:16):
We have a stable menu, so for those that, you know,
are used to getting certain items, we have that.
But then for those individuals that look for those specials or features
or things that are a little bit different, then we have that as well.
And like I said, it allows our chefs to kind of flex and have some fun.
Well, we were there yesterday and we had the Poblano Pepper Chili.
And I thought immediately When she said it, I
said, "Oh, I don't know if I can handle that.
It's going to be really spicy."
(02:36):
But then I thought, "Dan never makes anything that's too anything.
It's always perfect."
So I ordered the chili.
I had two bowls.
It was insanely good.
Let's move ahead.
I want to really delve into, one, the restaurant's great.
We really appreciate everything you do with the restaurant.
You do bring amazing food to Knoxville.
And that is something that, especially where you're located
on Ebenezer, is hard to find in the western part of Knoxville.
(02:58):
A lot of the top restaurants are in the downtown market area.
Obviously, that's where most of the tourism dollars go.
So that's where most of the top restaurants go.
But you brought that culture and class to the West Knoxville
side, so we really appreciate being able to do that with
Close to Our Home, which makes it a really good experience.
But I really want to harp on your philanthropic heart.
Because I think that a lot of people in Knoxville may associate Point
(03:21):
B Restaurant with the location that they go to a fundraiser, but
they not, they may not really understand you're the one behind it.
So can you talk about your philanthropic giving and
some of the charities that you're organized with?
To go, to go backwards, look, I love downtown Knoxville.
I was down there for almost 20 years working on Gay Street in a restaurant.
Was fortunate enough to be part of watching
(03:42):
Downtown just explode into what it is today.
After the pandemic, I wanted to do something a little bit smaller.
So that was also what drove me.
And it's selfish.
I'm like within two miles of the house or of the restaurant.
So which makes it nice.
But the other thing that my wife and I really wanted to do was to make
sure that we were more than just a restaurant in the neighborhood.
We wanted to be truly part of the neighborhood.
And, you know, while I was downtown, I've been
(04:03):
very active with a lot of different charities.
Uh, and this ranges for everything from our local chapter of
Leukemia Lymphoma Society to X Hunger, which, you know, before
was part of the Scarecrow Foundation, or still is, but I was
there when it was started off that and moved its way forward.
But I mean, you know, we've done, you know, just a multitude, everything
from specialized schools to job placement places or nonprofits,
(04:23):
um, to obviously, you know, healthcare and then obviously hunger.
You know, that it was, it's a very important part for
me is to be, look, I mean, anybody can be a business.
Well, I don't, I don't mean it that way.
That's not right.
But I, you know, you can be a business.
But we wanted to be something else outside of that.
And that's really just to be able to have the opportunity to give back to the
community is something that was important to us because it directly impacts us.
(04:44):
You know, I mean, everything that we give comes back, you know,
and a healthy community, I think, is just critical in general.
So if we can be an outlet or a hub where people can,
you know, give a dollar or bring in supplies or, you
know, whatever the case may be, or just raise awareness.
Then we're absolutely going to do it, you know, and fortunately we started doing
fundraising in September '22, so it's been two years and so far we've helped
(05:09):
connect and be part of over 100,000 that have gone back into our community.
That's awesome, you know, and I hope it just continues to grow from there.
I think one of the biggest things that I think I was at one of the very
first fundraisers at Point B, and I remember thinking this man has shut
down this whole restaurant, which he's not making any money tonight.
He's donating this entire situation back to a not for profit.
(05:32):
I said, you know, this is one of the smartest
things I think that anybody could possibly do.
I know probably in the short run it was not lucrative,
but your restaurant is packed 24 hours a day.
Your brunches are some of the busiest brunches
I've been to at any restaurant in Knoxville.
I believe for the last two years, all my husband and I have talked about is,
"do you remember that time we were at Point B last month for this fundraiser?"
(05:54):
"Hey, when are they going to do the next fundraiser?"
"Hey, when do you think they're going to do something different?
They're dropping a new menu.
We've got to go check it out."
And I think to myself, how often do I bring up your
restaurant in conversation to my clients and my friends?
And I'm like, often.
Actually very often.
And it's because of the things that you do to give back
to the community that drove us there to begin with.
(06:14):
So I think that's such a special give that you're, you're literally
closing down your business to give back to the community once a month.
You know, I don't know if it's the smartest thing, but it's
definitely the most heartfelt thing, you know, that's for sure.
Full disclosure, we make sure that the staff gets taken care of.
You know, the one thing we don't want to do is take from them.
So, we do ensure that anybody that's working
for those given days is taken care of.
(06:35):
I'm very fortunate that I have, you know, a staff that has a giant heart
and, you know, a lot of them sign up to do those specialized events.
You know, we've got one coming up this Friday night.
We're doing a kind of a fire pit night.
So we're shutting down the patio from nine until one
in the morning, kind of like a "Bash Bama" type thing.
Uh, but we're going to do, uh, you know, whiskies and, and, you know, late night
(06:56):
snacks and a cigar and the proceeds for that are going to go towards X Hunger.
We're splitting it a little bit.
We're going to make sure that some of the hurt we're
helping to support the hurricane victims right now as well.
So we're kind of currently through the month of October, we're
taking part of all sales and donating it to different charities.
So we've given it to some individuals so far.
We've given it to helicopter pilots, and we've given it to the World Kitchen.
(07:19):
So, you know, we're trying to make sure
that part of the proceeds are going to it.
So we've got a fundraiser Friday night, and then we're
doing another one on the 29th, which is a whiskey dinner.
So we'll shut down and we'll do a whiskey pairing.
It's a fantastic menu that we've got, uh, set up to go with it.
You can find that information on our website in regards to it.
We'll have another one in November, and then
we'll have our cocktail party in um, December.
(07:42):
So, yeah, you know, we do these things because, once again, you know,
you can be a business in the neighborhood, or you can truly be a
neighbor in the neighborhood, and that's kind of what we want to be.
Dan, I'm telling you, there's just so much respect
for everything you've ever created in Knoxville.
I couldn't wait to get you on the podcast.
You're one of the busiest people I know, and
that's because you're opening another restaurant.
Tell us all about that concept.
(08:02):
Yeah, we're, um, actually, hopefully, we'll be open in the
next month if everything goes well, you know, fingers crossed.
We actually, we, we looked at the space.
It's not too far from where we're at.
It's further down Ebenezer's, technically on Peters Road.
But really, we, we looked at the space because we have
so many people that ask us in regards to catering.
And Point B just doesn't have, you know, a
tremendous size kitchen to be able to do a lot of it.
(08:24):
And so, we acquired the second space.
Mostly so we could expand out into a catering program.
So stay tuned for that, but then we'll have one
side of it that's dedicated to our catering benefit.
And then the other aspect is going to be an in house deli.
And so we'll, we'll specialize, we're gonna have about 12 signature
salads, 12 signature sandwiches, and then you can kind of DIY your own.
(08:45):
The name of the concept is going to be Greens and Grains, you
know, and then, uh, and, you know, just to focus more on, you
know, like the salad side and then the, the, the sandwiches, but
what we're also doing is kind of a grab and go type scenario.
You know, we have a busy schedule.
I know several of my friends have busy schedules.
You're juggling a lot of different things.
And a lot of times it's like, Hey, what do you want to do for dinner?
And you want to go out?
No, I don't really want to go out.
(09:07):
I don't have time.
You know, you want to cook?
No, I don't have time to cook.
And then, so again, there's really not a lot out here for that grab
and go type stuff where you know that you're getting a good meal.
And so.
We're going to utilize that too.
So we'll take some of our catering concepts and, you know,
we'll throw together, you know, maybe a lasagna or a meatloaf
or rotisserie chicken with a salad and, you know, sides.
So you can kind of come in and scoop it up and just literally
take it home and know that you're getting a good meal.
(09:28):
I love that concept.
It's very familiar.
There's a space, a well that was in downtown Nashville.
Hopefully, hopefully they all get to rebuild and bring all that stuff back.
It was Kouraté, a restaurant.
It was a beautiful restaurant, and they had a sister location
not far from their location, which was a grab and go.
So if you didn't have time to sit down for an hour and enjoy a meal with your
friends and family, you could go grab something they made special for the
day and take it home with you so you're always supporting their business.
(09:51):
And they kind of had that same concept of let's
make sure we give back to the local community.
So I love that you're bringing new concepts, not
necessarily new concept, but it's new to us in Knoxville.
To make sure that we're really creating a
neighborhood and not just a place to eat.
That's huge.
You know, like I said at the beginning, you know, if anything
that we can give back to the community just goes back to us.
I mean, we live here.
(10:11):
Yeah, that's, that's exactly it.
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(10:35):
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So, what, tell us a little bit, if you want
to, tell us a little bit about your family.
Like, what are they, are they also restauranteurs?
Are they at all the parties at one o'clock in the morning?
(10:56):
No, they're all smart.
They stayed away from it.
Yeah, let's see.
My wife is an executive for Mohawk, so she travels a little bit.
But she's pretty much the design person for the establishment, so when
you guys see the paint colors or you see the aesthetics, that's not me.
It's all her.
Through the bills, you know, we crack jokes with a lot of the contractors.
You know, I'm, she's form, I'm function.
(11:18):
So whenever they have questions, we just have to specify
what area you're looking for, because it may not be mine.
But no, I mean, the family is very supportive.
You know, obviously the schedule is a little bit erratic.
You know, when you work in restaurants,
pretty much never off the clock, you know, so.
But no, they support it.
I've got an 11-year-old daughter that is just, loves it.
She's dying to, to, to work.
You know, she, uh, even has a little mini apron.
(11:39):
So there's days that she'll try to put it on and come down.
So it's, you know, it's nice.
And then we have, uh, my, my older kids all have worked for me.
And I've got one that's about to graduate from UT and
then another one that works more towards Broadway.
But, um, no, they've been supportive of it, and then we've got the new guy.
He's, uh, eight months old.
He's supportive, but he's not doing a whole lot.
(11:59):
He seems, he's probably the best part of the day.
He is.
So awesome.
I didn't know that.
Congratulations.
That's awesome.
So, out of all of the restaurants that you've managed, owned, run, created,
closed, reopened, COVID opened, what has been your favorite menu item?
You know, one of the reasons my wife always teases me, because
we go out and I'm always, you know, I'm always the perfect check.
You know, I'm going to get an appetizer.
(12:21):
I'm going to get a dessert.
I'm going to get a drink because I want to try to explore a full menu.
So that was the other part of Point B is, uh, I'm a grazer.
So I like to snack on a bunch of different things.
So, you know, the charcuterie or the seafood
board are probably two of my favorites.
And, you know, I like that just about anywhere I'm going to go.
You know, if there's something that there's a sample where I can get a
(12:42):
variety of things, that's really probably what I'm gonna, I'm gonna shoot for.
What is your favorite menu item on your own menu?
Currently, we've got a, uh, dry aged direct pork chop
that we, uh, marinate that is absolutely ridiculous.
It's probably my favorite item.
I'll get it whenever.
You know, it's, it's just, it's delicious.
(13:03):
So we can do that with eggs for a brunch item, or we can
do it with dinner with some other sides to elevate it.
And so, yeah, it's fantastic.
That actually sounds, I've not tried it and I
will, because that sounds really good right now.
It's a thick bone in cut.
It's yeah, it's fantastic.
So tell me about creativity, which again, I'll just harp on from you.
Every concept you've ever had that I've been a part of,
I've been in, I've frequented, you, you're very creative.
(13:25):
You created a concept for your restaurant of a card, like a membership card.
Explain that because no one else has done that.
It's another way of giving back, but you want individuals what
you hope that whenever you create a restaurant that you're going
to have individuals that kind of dub it as their restaurant, you
know, and if you kind of think about it, when you go out and about,
you probably have one of your favorite places that you'll go to.
And you take a little ownership into that place.
(13:47):
You know, whether it's, you know, one key staff member, you know, several
key staff members, or maybe, you know, the owner, you know, a manager,
you know, and so what we try to do was create something that, that helped
give back to those individuals that wanted to be a part of it, but then at
the same time, gave those individuals a little bit more of an ownership.
And so what we created was something that was called the Point Club.
And so it's a, it's a tier system that's set up.
(14:08):
We've got a bronze, a silver and a gold Point Club.
And, you know, depending on what you're.
You know what your wants and needs are.
You know, there's, um, you, you can choose which
one you want and it's gonna have different benefits.
Um, the gold is obviously the more elite there.
There's a, a, an annual fee for it.
You pay in on it.
But honestly, if you utilize any of these memberships just
once or twice a month, uh, you're gonna come out on top.
(14:30):
And that was really what the goal was, was to reward these individuals that,
you know, want to come out and, and, you know, as people will call 'em, they're
our regulars, but they're really family, you know, 'cause I mean, they are.
And we, we know, you know, we get to know them.
You know, you walk up and it's, you know, it's not just Mike.
It's, you know, it's Mike.
Hey, how's retirement going?
And, you know, we know you just retired and, or it's, you know, you talk
to Doug and make sure that, you know, his health is, you know, doing well.
(14:54):
And, you know, so you really get to just know these individuals
and you embrace them and bring them in part of the family.
And this is just a way for them to get a little bit of a kickback, so to speak.
And then it also gives them a little bit of flex, you know,
they're sitting at the bar or they're sitting at a table and
they're able to throw this card out and get a little bit of a perk.
It's a nice thing.
And so when we do special events, these are the
individuals that also get first, uh, first dibs.
(15:15):
So we invite them in.
That's actually something that we're looking at.
We're going to probably have an appreciation night for
our Point Club members coming up, uh, either towards
the middle of November or the beginning of December.
And that's another thing where we'll shut down and just invite them in.
And, you know, it may be a $5 entry or something that we have to do for
the legal aspect, but we'll roll that money around into another charity.
(15:36):
Stay tuned for that.
You always make every event a community event
and I think that's just absolutely fantastic.
We have so many people that tune into this podcast to
learn about the people of Knoxville and what they do.
I think it is really relevant just to just really harp on where you're located,
how people can get in touch with you, where can they follow your restaurant.
How can they be part of this amazing
community and help you create something new?
(15:58):
Everything's wrapped around Point B Knoxville.
That's what it's going to be.
So on the website, it's pointbknoxville.com.
Uh, you can follow us on Facebook or Instagram and that's @pointbknoxville.
We, we work with, uh, South Made Marketing here in town.
They're a phenomenal marketing group, help us out tremendously.
So it's fun and energetic, you know, social media stuff.
If you go to the website, you can keep up with the events
(16:19):
that we're doing or as they're, you know, as they start
to evolve, you can also get into, uh, through the webpage.
You can input your text or email, and then we can include you in on
any of our up to date, you know, type stuff we'll send out to you.
So.
There's, there's several different ways.
And, you know, one of the better ways is just come on in and see us in
the restaurant, you know, we're located at, uh, Ebeneezer, right where
(16:41):
Westland, uh, and Ebeneezer meet, you know, it's a newer location.
There's a Donato's pizza and a K brew there.
So you can come down and, you know, check
us out and then check out the other places.
It's pretty amazing.
And there's always parking, just a PS.
I don't know how, but your restaurant, even on a wait, I always
seem to be able to find a parking spot, which I appreciate.
No, I love it.
That's awesome.
It is pretty great.
Dan, is there anything that you want to add to this conversation?
(17:02):
We're about to hit our time.
And I just want to make sure that as you're talking to the nation,
that you get out and talk about whatever you want to talk about.
Obviously, I want to support my own business.
But, you know, more than that, I think, you know, whether you're going
through Point B or another facility, you know, check into your community.
See what's happening around you.
Look into the nonprofits.
(17:24):
You know, I can't emphasize it enough.
There's so many out there that need assistance and more than anything
else, the best assistance you can give some of these nonprofits
is just awareness, just letting people know that they exist.
So just take a little bit of time, you know, and I'm sure there's
other restaurants out there that are doing similar things.
I would hope so.
You know, but check into things, see, see what nonprofits need help.
And, you know, sometimes it's giving a dollar, sometimes
(17:46):
it's just sharing their information on your social
media, just to get more people aware of what's going on.
And when you do this, I promise you, you're
going to have a stronger, richer community.
Friends.
I think I'm going to let it end right there.
I couldn't have said it better myself as someone who does
frequent Point B restaurant and attends these events.
I encourage you very much to go.
You will enjoy yourself.
(18:06):
You will get a five star meal.
You will get treated like one of the best, then exclusive
person, the only person in the restaurant, and you'll be able
to give back to the community and feel really good about it.
So, Dan, thank you so very much for joining us.
I know your time is limited and it is so special that you
chose to spend part of it with us here at Connect the Knox.
Friends, I'm Julia Hurley, connecting Knoxville to the nation.
(18:28):
Until next time.
Thank you for tuning into the show.
Make sure to like and subscribe.
Leave a five star review on your podcast player of choice.
And if you would like information on moving
to Knoxville, send me a private message.
As always, this is Julia Hurley connecting Knoxville to the nation.
Welcome, everybody, to another episode of Connect the Knox.
I'm Julia Hurley, your host, and today's guest is
one of my absolute favorite restauranteurs, Dan Goss.
Owner, creator, founder, best restaurant menu ever, best drinks ever, creations,
extraordinaire, and one of my favorite titles that he probably isn't too apt to
(00:28):
talk about on his own is one of the most giving people I've ever met in my life.
Dan, thank you for being with us today.
Wow, okay, thank you.
I appreciate that.
No pressure, no pressure.
Dan, can you help any of our viewers out here and our listeners really
understand Let's talk about your restaurant concepts, number one.
I mean, everybody knows you best for your restaurant concepts.
(00:49):
You're, uh, you're really creative when it comes to different restaurants.
Let's start there and kind of just let people know a little bit about you.
Well, we, we, uh, own Point B, Knoxville, which is off of Ebenezer Road.
I've been there for about two years now.
It kind of came about, um, actually it was
born in the middle of the, uh, pandemic.
You know, um, which is a perfect time to think about restaurants.
(01:11):
No, honestly, we, uh, we created a concept that, you know,
it's wrapped around part of the B and it is about boards.
And so we utilize everything from seafood boards to charcuterie
boards to, you know, we even do a s'mores board for dessert.
And, uh, really what we thought was, and the we is my wife and I, we thought
that, you know, after the pandemic, after being out of quarantine, a lot of
people would want to get back to breaking bread with their tribe, so to speak.
(01:32):
And so that was really the concept was to
try to have a place that was close knit.
You could go in and feel comfortable.
The food is comfort food.
We try to utilize as much local stuff as we can.
So, and if we don't do local, then we at least know what's in the product.
So we're trying to stay away from pesticides and
fungicides and germs, you know, all the sides.
So, yeah, that was really kind of it.
And so, you know, we just, you We specialize on craft cocktails.
(01:53):
We've got, you know, about 130, 140 wines.
We've got a couple chefs on board that really get the ability to flex.
Part of the other part of Point B is we
play up on the destinational name of that.
So each month we pick a different area.
Sometimes it's location, sometimes it's a different theme.
Like right now we're kind of just doing comfort.
Oh, actually, we're autumn in New England and then
next month is family and friends comfort food.
(02:16):
We have a stable menu, so for those that, you know,
are used to getting certain items, we have that.
But then for those individuals that look for those specials or features
or things that are a little bit different, then we have that as well.
And like I said, it allows our chefs to kind of flex and have some fun.
Well, we were there yesterday and we had the Poblano Pepper Chili.
And I thought immediately When she said it, I
said, "Oh, I don't know if I can handle that.
It's going to be really spicy."
(02:36):
But then I thought, "Dan never makes anything that's too anything.
It's always perfect."
So I ordered the chili.
I had two bowls.
It was insanely good.
Let's move ahead.
I want to really delve into, one, the restaurant's great.
We really appreciate everything you do with the restaurant.
You do bring amazing food to Knoxville.
And that is something that, especially where you're located
on Ebenezer, is hard to find in the western part of Knoxville.
(02:58):
A lot of the top restaurants are in the downtown market area.
Obviously, that's where most of the tourism dollars go.
So that's where most of the top restaurants go.
But you brought that culture and class to the West Knoxville
side, so we really appreciate being able to do that with
Close to Our Home, which makes it a really good experience.
But I really want to harp on your philanthropic heart.
Because I think that a lot of people in Knoxville may associate Point
(03:21):
B Restaurant with the location that they go to a fundraiser, but
they not, they may not really understand you're the one behind it.
So can you talk about your philanthropic giving and
some of the charities that you're organized with?
To go, to go backwards, look, I love downtown Knoxville.
I was down there for almost 20 years working on Gay Street in a restaurant.
Was fortunate enough to be part of watching
(03:42):
Downtown just explode into what it is today.
After the pandemic, I wanted to do something a little bit smaller.
So that was also what drove me.
And it's selfish.
I'm like within two miles of the house or of the restaurant.
So which makes it nice.
But the other thing that my wife and I really wanted to do was to make
sure that we were more than just a restaurant in the neighborhood.
We wanted to be truly part of the neighborhood.
And, you know, while I was downtown, I've been
(04:03):
very active with a lot of different charities.
Uh, and this ranges for everything from our local chapter of
Leukemia Lymphoma Society to X Hunger, which, you know, before
was part of the Scarecrow Foundation, or still is, but I was
there when it was started off that and moved its way forward.
But I mean, you know, we've done, you know, just a multitude, everything
from specialized schools to job placement places or nonprofits,
(04:23):
um, to obviously, you know, healthcare and then obviously hunger.
You know, that it was, it's a very important part for
me is to be, look, I mean, anybody can be a business.
Well, I don't, I don't mean it that way.
That's not right.
But I, you know, you can be a business.
But we wanted to be something else outside of that.
And that's really just to be able to have the opportunity to give back to the
community is something that was important to us because it directly impacts us.
(04:44):
You know, I mean, everything that we give comes back, you know,
and a healthy community, I think, is just critical in general.
So if we can be an outlet or a hub where people can,
you know, give a dollar or bring in supplies or, you
know, whatever the case may be, or just raise awareness.
Then we're absolutely going to do it, you know, and fortunately we started doing
fundraising in September '22, so it's been two years and so far we've helped
(05:09):
connect and be part of over 100,000 that have gone back into our community.
That's awesome, you know, and I hope it just continues to grow from there.
I think one of the biggest things that I think I was at one of the very
first fundraisers at Point B, and I remember thinking this man has shut
down this whole restaurant, which he's not making any money tonight.
He's donating this entire situation back to a not for profit.
(05:32):
I said, you know, this is one of the smartest
things I think that anybody could possibly do.
I know probably in the short run it was not lucrative,
but your restaurant is packed 24 hours a day.
Your brunches are some of the busiest brunches
I've been to at any restaurant in Knoxville.
I believe for the last two years, all my husband and I have talked about is,
"do you remember that time we were at Point B last month for this fundraiser?"
(05:54):
"Hey, when are they going to do the next fundraiser?"
"Hey, when do you think they're going to do something different?
They're dropping a new menu.
We've got to go check it out."
And I think to myself, how often do I bring up your
restaurant in conversation to my clients and my friends?
And I'm like, often.
Actually very often.
And it's because of the things that you do to give back
to the community that drove us there to begin with.
(06:14):
So I think that's such a special give that you're, you're literally
closing down your business to give back to the community once a month.
You know, I don't know if it's the smartest thing, but it's
definitely the most heartfelt thing, you know, that's for sure.
Full disclosure, we make sure that the staff gets taken care of.
You know, the one thing we don't want to do is take from them.
So, we do ensure that anybody that's working
for those given days is taken care of.
(06:35):
I'm very fortunate that I have, you know, a staff that has a giant heart
and, you know, a lot of them sign up to do those specialized events.
You know, we've got one coming up this Friday night.
We're doing a kind of a fire pit night.
So we're shutting down the patio from nine until one
in the morning, kind of like a "Bash Bama" type thing.
Uh, but we're going to do, uh, you know, whiskies and, and, you know, late night
(06:56):
snacks and a cigar and the proceeds for that are going to go towards X Hunger.
We're splitting it a little bit.
We're going to make sure that some of the hurt we're
helping to support the hurricane victims right now as well.
So we're kind of currently through the month of October, we're
taking part of all sales and donating it to different charities.
So we've given it to some individuals so far.
We've given it to helicopter pilots, and we've given it to the World Kitchen.
(07:19):
So, you know, we're trying to make sure
that part of the proceeds are going to it.
So we've got a fundraiser Friday night, and then we're
doing another one on the 29th, which is a whiskey dinner.
So we'll shut down and we'll do a whiskey pairing.
It's a fantastic menu that we've got, uh, set up to go with it.
You can find that information on our website in regards to it.
We'll have another one in November, and then
we'll have our cocktail party in um, December.
(07:42):
So, yeah, you know, we do these things because, once again, you know,
you can be a business in the neighborhood, or you can truly be a
neighbor in the neighborhood, and that's kind of what we want to be.
Dan, I'm telling you, there's just so much respect
for everything you've ever created in Knoxville.
I couldn't wait to get you on the podcast.
You're one of the busiest people I know, and
that's because you're opening another restaurant.
Tell us all about that concept.
(08:02):
Yeah, we're, um, actually, hopefully, we'll be open in the
next month if everything goes well, you know, fingers crossed.
We actually, we, we looked at the space.
It's not too far from where we're at.
It's further down Ebenezer's, technically on Peters Road.
But really, we, we looked at the space because we have
so many people that ask us in regards to catering.
And Point B just doesn't have, you know, a
tremendous size kitchen to be able to do a lot of it.
(08:24):
And so, we acquired the second space.
Mostly so we could expand out into a catering program.
So stay tuned for that, but then we'll have one
side of it that's dedicated to our catering benefit.
And then the other aspect is going to be an in house deli.
And so we'll, we'll specialize, we're gonna have about 12 signature
salads, 12 signature sandwiches, and then you can kind of DIY your own.
(08:45):
The name of the concept is going to be Greens and Grains, you
know, and then, uh, and, you know, just to focus more on, you
know, like the salad side and then the, the, the sandwiches, but
what we're also doing is kind of a grab and go type scenario.
You know, we have a busy schedule.
I know several of my friends have busy schedules.
You're juggling a lot of different things.
And a lot of times it's like, Hey, what do you want to do for dinner?
And you want to go out?
No, I don't really want to go out.
(09:07):
I don't have time.
You know, you want to cook?
No, I don't have time to cook.
And then, so again, there's really not a lot out here for that grab
and go type stuff where you know that you're getting a good meal.
And so.
We're going to utilize that too.
So we'll take some of our catering concepts and, you know,
we'll throw together, you know, maybe a lasagna or a meatloaf
or rotisserie chicken with a salad and, you know, sides.
So you can kind of come in and scoop it up and just literally
take it home and know that you're getting a good meal.
(09:28):
I love that concept.
It's very familiar.
There's a space, a well that was in downtown Nashville.
Hopefully, hopefully they all get to rebuild and bring all that stuff back.
It was Kouraté, a restaurant.
It was a beautiful restaurant, and they had a sister location
not far from their location, which was a grab and go.
So if you didn't have time to sit down for an hour and enjoy a meal with your
friends and family, you could go grab something they made special for the
day and take it home with you so you're always supporting their business.
(09:51):
And they kind of had that same concept of let's
make sure we give back to the local community.
So I love that you're bringing new concepts, not
necessarily new concept, but it's new to us in Knoxville.
To make sure that we're really creating a
neighborhood and not just a place to eat.
That's huge.
You know, like I said at the beginning, you know, if anything
that we can give back to the community just goes back to us.
I mean, we live here.
(10:11):
Yeah, that's, that's exactly it.
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(10:35):
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So, what, tell us a little bit, if you want
to, tell us a little bit about your family.
Like, what are they, are they also restauranteurs?
Are they at all the parties at one o'clock in the morning?
(10:56):
No, they're all smart.
They stayed away from it.
Yeah, let's see.
My wife is an executive for Mohawk, so she travels a little bit.
But she's pretty much the design person for the establishment, so when
you guys see the paint colors or you see the aesthetics, that's not me.
It's all her.
Through the bills, you know, we crack jokes with a lot of the contractors.
You know, I'm, she's form, I'm function.
(11:18):
So whenever they have questions, we just have to specify
what area you're looking for, because it may not be mine.
But no, I mean, the family is very supportive.
You know, obviously the schedule is a little bit erratic.
You know, when you work in restaurants,
pretty much never off the clock, you know, so.
But no, they support it.
I've got an 11-year-old daughter that is just, loves it.
She's dying to, to, to work.
You know, she, uh, even has a little mini apron.
(11:39):
So there's days that she'll try to put it on and come down.
So it's, you know, it's nice.
And then we have, uh, my, my older kids all have worked for me.
And I've got one that's about to graduate from UT and
then another one that works more towards Broadway.
But, um, no, they've been supportive of it, and then we've got the new guy.
He's, uh, eight months old.
He's supportive, but he's not doing a whole lot.
(11:59):
He seems, he's probably the best part of the day.
He is.
So awesome.
I didn't know that.
Congratulations.
That's awesome.
So, out of all of the restaurants that you've managed, owned, run, created,
closed, reopened, COVID opened, what has been your favorite menu item?
You know, one of the reasons my wife always teases me, because
we go out and I'm always, you know, I'm always the perfect check.
You know, I'm going to get an appetizer.
(12:21):
I'm going to get a dessert.
I'm going to get a drink because I want to try to explore a full menu.
So that was the other part of Point B is, uh, I'm a grazer.
So I like to snack on a bunch of different things.
So, you know, the charcuterie or the seafood
board are probably two of my favorites.
And, you know, I like that just about anywhere I'm going to go.
You know, if there's something that there's a sample where I can get a
(12:42):
variety of things, that's really probably what I'm gonna, I'm gonna shoot for.
What is your favorite menu item on your own menu?
Currently, we've got a, uh, dry aged direct pork chop
that we, uh, marinate that is absolutely ridiculous.
It's probably my favorite item.
I'll get it whenever.
You know, it's, it's just, it's delicious.
(13:03):
So we can do that with eggs for a brunch item, or we can
do it with dinner with some other sides to elevate it.
And so, yeah, it's fantastic.
That actually sounds, I've not tried it and I
will, because that sounds really good right now.
It's a thick bone in cut.
It's yeah, it's fantastic.
So tell me about creativity, which again, I'll just harp on from you.
Every concept you've ever had that I've been a part of,
I've been in, I've frequented, you, you're very creative.
(13:25):
You created a concept for your restaurant of a card, like a membership card.
Explain that because no one else has done that.
It's another way of giving back, but you want individuals what
you hope that whenever you create a restaurant that you're going
to have individuals that kind of dub it as their restaurant, you
know, and if you kind of think about it, when you go out and about,
you probably have one of your favorite places that you'll go to.
And you take a little ownership into that place.
(13:47):
You know, whether it's, you know, one key staff member, you know, several
key staff members, or maybe, you know, the owner, you know, a manager,
you know, and so what we try to do was create something that, that helped
give back to those individuals that wanted to be a part of it, but then at
the same time, gave those individuals a little bit more of an ownership.
And so what we created was something that was called the Point Club.
And so it's a, it's a tier system that's set up.
(14:08):
We've got a bronze, a silver and a gold Point Club.
And, you know, depending on what you're.
You know what your wants and needs are.
You know, there's, um, you, you can choose which
one you want and it's gonna have different benefits.
Um, the gold is obviously the more elite there.
There's a, a, an annual fee for it.
You pay in on it.
But honestly, if you utilize any of these memberships just
once or twice a month, uh, you're gonna come out on top.
(14:30):
And that was really what the goal was, was to reward these individuals that,
you know, want to come out and, and, you know, as people will call 'em, they're
our regulars, but they're really family, you know, 'cause I mean, they are.
And we, we know, you know, we get to know them.
You know, you walk up and it's, you know, it's not just Mike.
It's, you know, it's Mike.
Hey, how's retirement going?
And, you know, we know you just retired and, or it's, you know, you talk
to Doug and make sure that, you know, his health is, you know, doing well.
(14:54):
And, you know, so you really get to just know these individuals
and you embrace them and bring them in part of the family.
And this is just a way for them to get a little bit of a kickback, so to speak.
And then it also gives them a little bit of flex, you know,
they're sitting at the bar or they're sitting at a table and
they're able to throw this card out and get a little bit of a perk.
It's a nice thing.
And so when we do special events, these are the
individuals that also get first, uh, first dibs.
(15:15):
So we invite them in.
That's actually something that we're looking at.
We're going to probably have an appreciation night for
our Point Club members coming up, uh, either towards
the middle of November or the beginning of December.
And that's another thing where we'll shut down and just invite them in.
And, you know, it may be a $5 entry or something that we have to do for
the legal aspect, but we'll roll that money around into another charity.
(15:36):
Stay tuned for that.
You always make every event a community event
and I think that's just absolutely fantastic.
We have so many people that tune into this podcast to
learn about the people of Knoxville and what they do.
I think it is really relevant just to just really harp on where you're located,
how people can get in touch with you, where can they follow your restaurant.
How can they be part of this amazing
community and help you create something new?
(15:58):
Everything's wrapped around Point B Knoxville.
That's what it's going to be.
So on the website, it's pointbknoxville.com.
Uh, you can follow us on Facebook or Instagram and that's @pointbknoxville.
We, we work with, uh, South Made Marketing here in town.
They're a phenomenal marketing group, help us out tremendously.
So it's fun and energetic, you know, social media stuff.
If you go to the website, you can keep up with the events
(16:19):
that we're doing or as they're, you know, as they start
to evolve, you can also get into, uh, through the webpage.
You can input your text or email, and then we can include you in on
any of our up to date, you know, type stuff we'll send out to you.
So.
There's, there's several different ways.
And, you know, one of the better ways is just come on in and see us in
the restaurant, you know, we're located at, uh, Ebeneezer, right where
(16:41):
Westland, uh, and Ebeneezer meet, you know, it's a newer location.
There's a Donato's pizza and a K brew there.
So you can come down and, you know, check
us out and then check out the other places.
It's pretty amazing.
And there's always parking, just a PS.
I don't know how, but your restaurant, even on a wait, I always
seem to be able to find a parking spot, which I appreciate.
No, I love it.
That's awesome.
It is pretty great.
Dan, is there anything that you want to add to this conversation?
(17:02):
We're about to hit our time.
And I just want to make sure that as you're talking to the nation,
that you get out and talk about whatever you want to talk about.
Obviously, I want to support my own business.
But, you know, more than that, I think, you know, whether you're going
through Point B or another facility, you know, check into your community.
See what's happening around you.
Look into the nonprofits.
(17:24):
You know, I can't emphasize it enough.
There's so many out there that need assistance and more than anything
else, the best assistance you can give some of these nonprofits
is just awareness, just letting people know that they exist.
So just take a little bit of time, you know, and I'm sure there's
other restaurants out there that are doing similar things.
I would hope so.
You know, but check into things, see, see what nonprofits need help.
And, you know, sometimes it's giving a dollar, sometimes
(17:46):
it's just sharing their information on your social
media, just to get more people aware of what's going on.
And when you do this, I promise you, you're
going to have a stronger, richer community.
Friends.
I think I'm going to let it end right there.
I couldn't have said it better myself as someone who does
frequent Point B restaurant and attends these events.
I encourage you very much to go.
You will enjoy yourself.
(18:06):
You will get a five star meal.
You will get treated like one of the best, then exclusive
person, the only person in the restaurant, and you'll be able
to give back to the community and feel really good about it.
So, Dan, thank you so very much for joining us.
I know your time is limited and it is so special that you
chose to spend part of it with us here at Connect the Knox.
Friends, I'm Julia Hurley, connecting Knoxville to the nation.
(18:28):
Until next time.
Thank you for tuning into the show.
Make sure to like and subscribe.
Leave a five star review on your podcast player of choice.
And if you would like information on moving
to Knoxville, send me a private message.
As always, this is Julia Hurley connecting Knoxville to the nation.
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