From the Fryer to the Front Office

Welcome to The HILL OF BEANS Podcast Hosted by Ezra Hill

From the Fryer to the Front Office: A Restaurant Owner’s Journey

Meet Chef Mark Henrichs of The Revery

Revery owner and chef Mark Henrichs honed his craft in Michelin-starred restaurants and innovative eateries in New Orleans, Sonoma, Chicago, New York and Indy before creating the immensely popular Revery in 2014 in downtown Greenwood.

Running a restaurant isn't just about serving great food—it's about surviving the grind. As a longtime restaurant owner, I've worn every hat imaginable: head chef, dishwasher, bookkeeper, marketing manager, HR department, and therapist-in-chief. In this business, you don’t clock out—you adapt, solve, hustle, and lead, all while chasing a vision that no one else can see as clearly as you do.

The daily grind starts before dawn and ends long after the last customer has gone. Inventory orders, employee scheduling, vendor negotiations, health inspections, online reviews—it’s a never-ending dance that demands grit and grace. One moment you're fixing a leaking sink, the next you're calming a stressed-out server or charming a regular who's been coming in for years. You learn to live on adrenaline, coffee, and instinct.

Then came COVID.

Nothing could’ve prepared us for the shock. Overnight, dining rooms went dark. Staff were scared. Customers vanished. Revenue dropped to zero, but the bills didn’t stop. I had to pivot fast—switch to takeout, build an online presence, offer delivery, and somehow keep morale alive. I remember personally driving meals to customers just to stay afloat. Some nights I questioned if we’d make it. But the community rallied, my team showed up, and we clawed our way back, one order at a time.

That struggle taught me more about business than any good year ever could. It forced us to streamline, innovate, and tighten our culture. When the dust settled, we emerged leaner, stronger, and surprisingly—more connected.

Today, we’ve not only survived but expanded. We’ve opened new locations, hired new leaders, and brought our brand of service and flavor to more tables than ever. But I’ll never forget the hard days. They taught me resilience. They reminded me that success in this industry isn’t just about food—it’s about people, persistence, and heart.

This life isn’t for the faint of heart. But for those willing to sweat, serve, and stay the course—it’s the most rewarding ride there is.

Produced and recorded at JoeAkeStudios©2025