Firebirds Culinary Secrets to Success with Corporate Chef Steve Sturm

The Menu Mix is a hospitality podcast that talks to senior thought-leaders across the industry, uncovering the future of the sector. Subscribe on YouTube to follow.

In this episode George Wetz (CEO) and Matt Holy (Director of Strategic Projects) sat down to talk with Steve Sturm, Senior VP of Food and Beverage at Firebirds Restaurant, on The Menu Mix. Steve shares his incredible journey, from head chef at the first location 25 years ago to overseeing the culinary direction of over 60 locations today.

Discover how Firebirds evolved from a concept with a "wall of fire" featuring a rotisserie, wood-fired grill, and pizza oven to a brand focused on their signature wood-fired grill.

Steve discusses the challenges and triumphs of scaling a restaurant, the importance of menu innovation and the value of using internal teams for research and development. This episode provides valuable insights for anyone in the restaurant industry, from menu development to building a strong team.

Key Takeaways

1.   Scaling a restaurant concept: From a single location to a large chain, including the initial struggles and evolution.
2. The importance of a focused brand identity: How Firebirds narrowed their menu and operations around their wood-fired grill.
3. Menu Innovation: The unique approach Firebirds takes using internal teams and data-driven decisions.
4. The power of wood-fired cooking: The unique flavor profile and primal connection it creates.
5. Creating value for guests: Focusing on experience, service and food quality beyond just price.
6. Evolving the beverage program: From a waiting area to a central focus, with craft cocktails and seasonal flavors.
7. The evolving labor market: Attracting and retaining talent with an emphasis on a supportive and growth-oriented environment.
8. Balancing art and science in the restaurant business: Combining creativity with data-driven decision making.
9. The need to be curious and open to new ideas: Advice for aspiring culinary leaders