From Kitchens to Canvases: Chef Kenny Bowers on Business, Art, & Giving Back

On this episode of Common Cents The Podcast, Garrett Reed sits down with Chef Kenny Bowers, a 35-year restaurant industry veteran, entrepreneur, artist, and philanthropist. Kenny shares invaluable insights into the restaurant business, from customer experience strategies to financial survival tips, and how mentorship shaped his journey. He also opens up about his unexpected pivot into painting, how it became a creative outlet during the pandemic, and his incredible commitment to St. Jude Children's Hospital. If you're an entrepreneur, restaurant owner, or someone looking for inspiration on blending passion, business, and giving back, this episode is packed with wisdom and real-world experience.

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HIGHLIGHTS:

1. Exceptional Customer Experience is the Key to Success:

   • Treating customers well and empowering staff to solve problems without managerial approval leads to loyalty and long-term business growth.

2. Business Survival in the Restaurant Industry:

   • Opening a restaurant is capital-intensive and requires smart strategies like second-generation spaces, stop-loss lease clauses, and creative promotions to thrive.

3. Creative Expression and Personal Growth:

   • During the pandemic, Kenny turned to painting as an emotional outlet, now using his art to raise funds for St. Jude Children's Hospital.

4. Lessons in Risk-Taking and Resilience:

   • Whether racing cars at high speeds or managing restaurant cash flow during difficult times, courage and perseverance are essential for success.

Cigars, Community, and Personal Branding:

• Cigars serve as a “great equalizer,” bringing together diverse individuals, while personal branding is more impactful than general branding in today's market.

Time Stamped Summary:

• 00:00 - Kenny Bowers reflects on his restaurant industry journey, emphasizing exceptional customer service, perseverance, and strategic growth to build customer loyalty.
• 18:25 - The challenges of opening burger locations, prioritizing customer value over profit, and adapting to market needs.
• 28:08 - Expansion strategies post-buyout, the power of mentorship, and navigating restaurant industry pitfalls with passion and resilience.
• 40:33 - Creativity in business, humorous childhood stories, and how early sales experiences shaped Kenny’s approach to entrepreneurship.
• 54:50 - Kenny’s transition from chef to artist, using painting as a form of self-expression and as a way to support St. Jude Children's Hospital.
• 01:10:49 - How art and racing have contributed to self-acceptance, resilience, and staying mentally sharp in the restaurant industry.
• 01:30:02 - Cigars vs. alcohol for socializing, the camaraderie of the cigar and racing communities, and how younger generations are embracing both.
• 01:41:40 - Balancing restaurant ownership, personal branding, and a disciplined routine while reflecting on the challenges of opening Woodfired Grill.