IN THIS ISSUE
BusinessLexington J U LY 2 0 2 1 | V O L . 1 7 I S S U E 7
BizLexQ&A
Kevin Bazner
10 Years Y’ALL: Kentucky for Kentucky celebrates a decade of ‘kickin’ ass for the commonwealth’ PAGE 6
The CEO of A&W on the benefits of franchise ownership and how the 102-year-old brand continues to thrive PAGE 17
Now Serving: Restaurants were hit hard by the pandemic, yet some owners saw opportunity. Here are several buzzworthy local openings. PAGE 10
A Fruitful Harvest: Jim Coleman is revitalizing his family’s historic farm with a mission to honor tradition and teach others to work with the land PAGE 13
BizLists Kentucky Distilleries
PAGE 15
| Catering Companies
PAGE 16
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BusinessLexington Chuck Creacy PUBLISHER
chuck@bizlex.com Chris Eddie
CONTENTS
3
An Eventful Summer: Bookings are picking up at the Central Bank Center as expansion project nears completion PAGE 14
PVAStatistics
The latest statistics on local commercial and residential properties PAGE 4
PUBLISHER
chris@bizlex.com Tom Wilmes EDITOR
tomw@bizlex.com Drew Purcell ART DIRECTOR
drew@bizlex.com Rena Baer COPY EDITOR
Sharon Metz BIZLISTS EDITOR
sharon.metz66@gmail.com Donna Hodsdon ASSOCIATE PUBLISHER
donna@bizlex.com Theresa Stanley DIRECTOR OF EVENTS AND PROMOTIONS
theresa@smileypete.com ACCOUNT EXECUTIVES
Amy Eddie
amy@bizlex.com Ann Staton
ann@bizlex.com
EconomicAnalysis
A monthly look at economic indicators compiled by the Center for Business and Economic Research (CBER) at the University of Kentucky PAGE 5
BizBriefs
Heaven Hill Bourbon experience opens in Bardstown PAGE 5
IndependentBusiness
10 years, Y’ALL!: Kentucky for Kentucky celebrates a decade of ‘kickin’ ass for the commonwealth’ PAGE 6
BizIQ
The spoken word: Effectively communicating through the static with founder and principal of Affinity Media & Public Relations Dan Koett
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P.O. Box 22731 Lexington, KY 40522 P: (859) 266-6537 F: (859) 255-0672 www.smileypete.com
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CraveWorthy
RENDERING FURNISHED BY NBBJ + EOP ARCHITECTS
Frank and Dino’s ready to make Lexington debut PAGE 8
BizList
Kentucky distilleries PAGE 15 Catering companies PAGE 16
Who’sWho
Employment updates from around the Bluegrass PAGE 18
Now Serving: Restaurants were hit hard by the pandemic, yet some owners saw opportunity. Here are several buzzworthy local openings. PAGE 10
A Fruitful Harvest: Jim Coleman is revitalizing his family’s historic farm with a mission to honor tradition and teach others to work with the land PAGE 13
Q&A with Kevin Bazner: The CEO of A&W on the benefits of franchise ownership and how the 102-year-old brand continues to thrive PAGE 17
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PVAStatistics These statistics on local residential and commercial property are compiled by the office of the Fayette County Property Valuation Administrator. The data reflect the most up-todate information available at the time of printing for this publication, but monthly figures may be revised as additional public records of property transactions are submitted and become available.
Top Commercial Transactions for May 2021
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SALE DATE
ADDRESS
PRICE
STRUCTURE
5/17/21 5/17/21 5/17/21 5/7/21 5/18/21 5/18/21 5/25/21 5/21/21 5/10/21 5/10/21 5/14/21 5/12/21 5/26/21 5/26/21 5/14/21 5/28/21 5/17/21 5/6/21 5/24/21 5/26/21 5/21/21 5/5/21 5/27/21 5/28/21 5/6/21
3180 Richmond Road * 3120 Richmond Road * 3116 Richmond Road * 540 E. Second St. 278 Southland Drive * 268 Southland Drive * 145 Burt Road 1100 Armstrong Mill Road 3151 Beaumont Centre Cir., Ste. 110 * 3151 Beaumont Centre Cir., Ste. 100 * 130 N. Hanover Ave. 333 Henry St. 314 S. Ashland Ave. * 316-318 S Ashland Ave. * 330 Romany Road 938 Manchester St. 2857 Snow Road 1604 Harrodsburg Road 644 N. Broadway 333 Merino St. 428 E. Maxwell St. 134 N. Hanover Ave. 523 E. Third St. 2033 Garden Springs Dr. 1501 N. Limestone
$17,400,000
S&P Real Estate Holdings LLC
$2,200,000 $1,800,000
540 East Second Street LLC 268-278 Southland LLC
$1,650,000 $1,100,000 $1,000,000
Burt 145 LLC Waveland Woods LLC Morton, Lawrence W.
$760,000 $720,000 $700,000
Hanover Rentals LLC 333 Henry Oz LLC Caller Enterprises LLC
$650,000 $510,000 $410,000 $385,000 $383,000 $376,000 $357,000 $285,000 $225,000 $220,000 $174,600
Mahan, James Manchester Project LLC Back, Joseph Camas Proper L5 LLC Voices Of Hope Lexington Inc. Krall, David W. and Rebecca L. Benson, Tracey and Devyn Trip A LLC Equity Solutions Group LLC Botkin Properties LLC Limestone North LLC
* Sale price based on a multiple-parcel transaction ** Parcel includes multiple improvement
Residential Sales Data for May 2021 The chart below shows the monthly residential sales activity in Fayette County for the previous 24 months. The data for the most recent month reflect a projected estimate from the office of the Fayette County Property Valuation Administrator and are subject to change. 2021 RESIDENTIAL SALES
2020 RESIDENTIAL SALES
2019 RESIDENTIAL SALES
800
700
600
500
400
300
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200
100
TICKETS ON SALE BarbasolChampionship.com
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
6%
1%
-0%
28%
20%
-6%
19%
4%
15%
23%
15%
20%
MONTHLY PERCENTAGE CHANGE OVER PREVIOUS YEAR For more local residential and commercial real estate information, visit the website of the Fayette County Property Valuation Administrator at www.fayettepva.com.
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Women's Summit ad-BizLex-5.05x6.8625_Layout 1 5/24/2021 3:14 PM Page 1
EconomicAnalysis A monthly look at economic indicators compiled by the Center for Business and Economic Research (CBER) at the University of Kentucky. For more on CBER, visit www.cber.uky.edu.
Recent Data June 2021
1-Month 1-Year Change Change
Payroll emp. MSA**** Manufacturing Employment Durable Goods (KY) **** Manufacturing: Lexington-Fayette MSA Total Employees**** Unemployment Rate MSA****
267,600 April 154,400 April
-0.59% -1.28%
1.44% 22.83%
28,596 April 3.90% April
-0.69% -0.10%
11.83% -12.10%
Payroll Employment, US Manufacturing Payroll Employment US Unemployment Rate, US
144,894,000 May 12,290,000 May 5.80% May
0.39% 0.19% -0.30%
8.95% 5.43% -7.50%
Consumer Price Index, Southern Region Consumer Price Index, US Producer Price Index, US
259.343 May 267.195 May 217.2 May
0.80% 0.80% 1.07%
5.60% 5.00% 7.95%
Index of Leading Indicators** Fed’s Index of Industrial Production**
113.3 April 99.9 June
1.60% 0.91%
NA 2.46%
3-Month Treasury Yield*** 10-Year Treasury Yield***
0.03% June 14 1.51% June 14
0.02% -0.12%
-0.15% 0.80%
Real GDP (millions $)
1st Qtr. 2021 $22,048,894.00
1-Month 1-Year Change Change 1.39% 2.58%
Inaugural
WOMEN’S SUMMIT presented by
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MSA: Lexington-Fayette Metropolitan Statistical Area; (p)=preliminary; NA=not available * Source: http://www.conference-board.org ** Source: Federal Reserve Statistical Release — http://www.federalreserve.gov/releases/G17/ *** Source: Federal Reserve Statistical Release — http://www.federalreserve.gov/Releases/H15/data.htm **** Source: St. Louis Federal Reserve — https://research.stlouisfed.org/fred2/ Note: In some cases 1 mo. and 1 yr. changes are based on revised data from previous mo./yr. GDP is reported in current dollars.
BizBriefs Heaven Hill Bourbon Experience opens in Bardstown Heaven Hill Distillery debuted its new Heaven Hill Bourbon Experience with a grand opening held in June at its Bardstown campus. The $19 million project triples the size of Heaven Hill’s Bourbon Heritage Center, which opened in 2004. Along with a new name, the Heaven Hill Bourbon Experience includes a self-guided gallery with interactive exhibits and a theater showcasing the distillery’s brands and its 85year history, a “You Do Bourbon” experience where guests can select and fill their own bottles while learning about the spirit, and Five Brothers Bar & Kitchen, which includes a dedicated event space and patio overlooking the property’s rickhouses. The bar and event space are open, and the restaurant will begin food service within the next year. Heaven Hill has invested more than $110 million over the past five years to increase production and warehouse capacity, purchase equipment, build it new Bourbon Experience and other enhancements, said Shapira, who called “the continual robust expansion” critical in remaining “on the cusp of growth not only in the United States but all over the world.” Gov. Beshear highlighted statistics of the bourbon industry’s positive impact on the state’s economy during his remarks. “When bourbon is going well, Kentucky is going well,” he said.
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PHOTO BY TOM WILMES
Gov. Andy Beshear assists Heaven Hill president Max Shapira with the ribbon cutting to open the Heaven Hill Bourbon Experience.
“As we emerge from this pandemic with our economy booming, we are announcing more jobs and investment in the commonwealth every week, and the bourbon industry is no exception. This state-of-theart visitor center will give people one more great reason to visit Kentucky and experience the Kentucky Bourbon Trail, creating even more jobs and opportunity. In addition to debuting its Heaven Hill Bourbon Experience, the distillery also announced a partnership to support the Rites of Passage program at Bernheim Forest. The program provides opportunities for immersive experiences in nature as part of nurturing a new generation of young Black men and women during a critical phase in their development. Heaven Hill will donate $5 per bottle from its “You Do Bourbon” experience to the program for six months, up to $10,000. BL
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IndependentBusiness 10 Years, Y'ALL! Kentucky for Kentucky celebrates a decade of ‘kickin’ ass for the commonwealth’
BY KATHIE STAMPS CONTRIBUTING WRITER
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f the tens of thousands of Kentuckythemed T-shirts sold by Kentucky for Kentucky over the past decade, the company’s most popular design features just one word: Y’ALL. “We got that Y’ALL party started,” said Whit Hiler, cofounder and partner of the homegrown Kentucky-centric business. Entrepreneur Griffin VanMeter is the other cofounder and partner. In April 2011, Hiler and VanMeter created a Facebook page for the T-shirts and prints they were selling at a pop-up shop at the former Morris Book Shop in Chevy Chase. That September they launched a Kickstarter campaign to raise $3.5 million to crowdfund a Super Bowl spot to promote Kentucky with the tagline “Kentucky Kicks Ass.” The goal fell short and the commercial didn’t get made, but the stunt raised awareness of the fledgling brand and the business of selling cheeky Kentucky-themed apparel and home goods was underway. Now the company is more than viable, with an e-commerce website, a retail store on Bryan Avenue called the Ky for Ky Fun Mall, a printing facility, events, offices, a thriving wholesale business and 11 employees. “We refer to our business model as a modern day souvenir shop — kickin’ ass for the commonwealth!” Hiler said. In the early days of selling fun and quirky Kentucky gear in 2011, Hiler says they had little, if any, any competition. “Fast forward to today and there’s now a ton of places out there doing what we do — and some of them doing it exactly like we do it,” he said. “It’s definitely been annoying over the years, but I think that competition has been really good for our business.” And business has grown consistently over the past decade. Today more than 30 percent of online orders come from out of state, and the company has a strong wholesale business with hundreds of retail partners across the country. It also has a toe in the patterned sock business with its companion company, Southern Socks. While Kentucky for Kentucky is known for its T-shirts, the company also produces a number of home goods and novelty items, including attention-grabbing creations such as a preserved Kentucky Derby horse turd and a shirt tie-dyed with real gravy from Kentucky Fried Chicken. “One time we shipped six gold-plated Kentucky Fried Chicken bone necklaces to Dubai,” Hiler said. Ky for Ky has also sent some fried chicken-scented candles to England. “While we’ve dropped a lot of hits over the
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“As a team we were hungry for more direction and structure,” says Kentucky for Kentucky COO Anna Bard, in green shirt. The company focused on implementing new systems during the pandemic, as well as growing its e-commerce site and supporting the local community. PHOTO FURNISHED
Cofounders Whit Hiler and Griffin VanMeter launched Kentucky for Kentucky with a bid to rebrand the state tagline as “Kentucky Kicks Ass.” PHOTO BY SARAH JANE SANDERS PORTRAIT FURNISHED
years, we’ve had our fair share of duds,” Hiler said. Examples include a “Bourbon Belly” T-shirt and one reading “I don’t wear a mask because I’m a selfish idiot” (um, which camp would actually wear it?) and a prototype of a cost-prohibitive pool float in the shape of Kentucky. While launching and running Kentucky for Kentucky has been a lot of fun, growing the enterprise into a sustainable business has also been challenging at times, Hiler said, adding that the company is more organized and energized now than it has ever been. “While Kentucky for Kentucky is still pretty immature on the outside, we’ve matured a ton on the inside,” he said.
COO Anna Bard, who joined the company in late 2017, has helped with that growth. Last summer, Bard implemented the trademarked Entrepreneurial Operating System, or EOS, created by “Traction” author Gino Wickman. “As a team we were hungry for more direction and structure, so EOS was an easy sell,” Bard said. “EOS has been integral to our growth and continued success.” The EOS model has helped Kentucky for Kentucky build core values and cast a longterm vision, “while setting practical priorities and building accountability within the team,” Bard said. During the shelter-in-place months of
2020, Kentucky for Kentucky saw online sales soar to fourth-quarter levels. “We were bracing for the worst but really thrived due to our amazing audience and fans,” Hiler said. Without in-store shopping and event merchandising capabilities, the company had the chance to “really focus on e-commerce, our vision and helping others by giving back to the community, all of which has strengthened our brand,” he said. “Probably the best thing to coming out of 2020 is the health of our team,” Hiler said. “We have found new ways to enjoy, appreciate and support each other and even new ways to laugh together.” BL
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BizIQ
7
A MONTHLY COLUMN OF BUSINESS INSIGHTS FROM CENTRAL KENTUCKY PROFESSIONALS
The spoken word: Effectively communicating through the static BY DAN KOETT CONTRIBUTING WRITER
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iving in an age of instant news, real-time global communication and virtual access to limitless information sources, I still find myself struggling, at times, to understand just what it is people are trying to say. What’s their point? What are they selling? Is there a call to action and are they attempting to inspire me to do something? At times, I think we deliberately (or not) get a little too convoluted when we speak. Perhaps this is KOETT to inject humor, sound like the smartest person in the room, or draw attention to ancillary subtopics, which then get us off the issue and prevent us from making the point we originally intended. Being able to communicate effectively is not only a necessary skill for any successful leader but also anyone wanting to have their message heard. Knowing how to understand your audience, choosing the right words and then stringing them together effectively to convey a purposeful message is not a skill that
comes naturally to everyone. It often involves trial and error, a lot of practice and even some humility along the way. Whether you’re just starting out — and you’re never too young to develop and hone your communication skills — or a seasoned executive, you will undoubtedly find yourself in the position of needing to write and present an effective message to an audience of your peers while representing your organization. While we can all work to become more effective communicators to different audiences, it’s of value to first figure out what type of communicator you are, as well as being able to quickly determine what type of communicator you’re speaking with. Analytical communicators: They lead with data, are direct and rely on facts for explanation. They typically avoid emotional validation and take a linear approach when communicating with others. You’ll want to make points using evidence and supportive data, be articulate and logical, and be sure to give them time to form conclusions without pressure. Intuitive communicators: These are the big-picture folks. They are big on visuals and prefer to have more than one option to choose from. They work well hearing an overview, knowing others on their team will deal with the details. Present to them from a
high level and show long-term results versus details and the process. Functional communicators: They lead with process, are systematic by nature and work and understand best by following a stepby-step plan. The devil is in the details, and functional communicators can’t get enough of them. Focus on the process and be methodical in your delivery. Address specific points and be thorough with your remarks, while making sure to convey a very specific timeline. Personal communicators: These communicators are driven by emotion, are diplomatic and value the input of others. They are approachable listeners who prioritize relationships and collaboration. Use emotional triggers to make a point and be genuine in your delivery. It’s important to listen more than you speak and show you value their input. Everyone presents and processes information in different ways. It is important to understand how those around us communicate. With this knowledge, you can tailor your communication to relay more effective messages. Uber-effective communicators who knew/ know how to make a point with a diverse audience? Think Ronald Reagan, JFK, Martin Luther King Jr., Mister Rogers, Oprah Winfrey, Chris Anderson and Tom Brokaw. According to famed executive coach Amy
Jen Su, “Ultimately, you should cultivate enough parts of your voice so that no matter the leadership situation or audience you find yourself facing, you can respond in an authentic, constructive and effective way.” It’s important to remember that talking (in a professional context) shouldn’t be about you being heard. It should be about your message being heard. And when your message resonates with your audience, you’ll be much better positioned to lead and inspire while having your message favorably received. BL
Dan Koett is the founder and principal of Affinity Media & Public Relations, a firm offering services ranging from media relations coaching to pitching stories and developing marketing strategies to crisis communications. Affinity represents a diverse client base including the nationally syndicated “The Lee and Hayley Show,” PGA TOUR Barbasol Championship, Lexington Christian Academy, AVOL Kentucky, Christian Appalachian Project, Lexington Public Library and the YMCA of Central Kentucky. For more information, please visit www.framingyournarrative.com or call (859) 797-3646.
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CraveWorthy Frank and Dino’s ready to make Lexington debut BY SHANNON CLINTON CONTRIBUTING WRITER
L
ike the Frank Sinatra song title says, “The Best is Yet to Come,” and that’s what Carlo Vaccarezza is banking on with a restaurant bearing the blue-eyed crooner’s first name. Frank and Dino’s is set to open the second week in July at the intersection of Short and Mill streets in a circa 1895 building. The flagship location is in Boca Raton, Florida, and owner Carlo Vaccarezza and his culinary team have spent more than a year splitting time between the Sunshine State and Lexington, readying the new eatery for its debut. “We’re in the final stages now,” he said in early June. Vaccarezza, who’s also a Thoroughbred horse owner, breeder and trainer, said the menu at the two restaurants will be the same, except weekend brunch service will be offered in Lexington. There will be live music and happy- hour specials to help draw in diners, and the restaurant will seat about 200 people, with another eight to 10 tables outside. He describes the menu as “very authentic” and “very different” from what exists now in Lexington for Italian cuisine, and he says pasta, veal and chicken dishes will figure prominently. Peter Masiello, corporate chef for Frank and Dino’s, says the atmosphere will be classy and upbeat, a bridge between rustic Old World charm and contemporary tastes. “You’ll be hearing kind of that swanky music playing in the background; a beautiful bar scene, lively,” he said. “There’s going to be a beautiful energy” where one can relax and enjoy themselves. Masiello said he and colleague Antonio Villalobos will take turns spending extended periods at both restaurants to ensure consistency. Some on their culinary team will be newly hired while others will transfer from Boca Raton. Masiello said he’s been quite studious about the Lexington dining scene, and when he’s gone to local restaurants he’s taken note of what’s available, what diners are looking for and what they’re ordering. At Frank and Dino’s, Masiello said diners can enjoy any one of the eggplant-based dishes, including an eggplant slice rolled up and filled with ricotta cheese, topped with homemade mozzarella cheese and baked in a woodburning pizza oven. There will be an antipasto platter with meats and cheeses for sharing and enjoying with a glass of wine, he said. And, as for pasta, he’s quick to mention the Sunday Gravy, an Old World Italian American dish of pasta in a hearty sauce with meatballs and sausage that
PHOTO FURNISHED
Like its menu, Frank and Dino’s atmosphere reflects “Old World charm and contemporary tastes,” chef Peter Masiello said.
Italian grandmothers are traditionally known for. In addition to pasta galore, there’s an extensive list of Italian meat, fish and chicken dishes, salads, appetizers and soup on the menu. He says the 16-ounce veal parmigiana practically sells itself when diners see it being carried to other patrons and instantly want to order their own. “It covers the entire plate,” he said. “It’s a spectacle when the waiter brings it out.” He said the selection of homemade desserts like baked chocolate cake and banana cream pie will finish off the meal with fond memories of home. Brunch on Saturdays and Sundays was added because in downtown Lexington there’s a lot of weekend foot traffic to support it, Masiello said. There will be Bloody Marys and mimosas, some egg-based dishes and a few Italian-inspired options, he said.
Working to open a new restaurant in the past year hasn’t been easy, Vaccarezza said, including the difficulties experienced by restaurateurs at local and national levels in finding employees to hire, and the opening is a bit later than anticipated. “The process has been very challenging because of the pandemic, but there’s nothing we can do about it, you know?” he said. But armed with experience, he’s now ready for new horizons. After the Lexington location is up and running, Florida auto industry magnate John Williams, who’s chairman of Williams Automotive Group, and Vaccarezza are now teaming up to open Frank and Dino’s locations in Tampa, Florida; Nashville, Tennessee; and North Carolina. “He likes the restaurant business and we’ll make a really good partnership — he’s very easy to work with,” Vaccarezza said. “It’s a pleasure to have somebody aboard of his magnitude.” BL
“You’ll be hearing kind of that swanky music playing in the background; a beautiful bar scene, lively. There's going to be a beautiful energy where one can relax enjoy themselves.” PETER MASIELLO, CORPORATE CHEF FOR FRANK & DINO’S
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ABSOLUTE AUCTION “Name your price. Property to be sold to the highest bidder without reserve!”
Downtown Lexington Office Condo at Triangle Center! 325 W Main Street, Ste 300, Lexington, KY 3rd Floor Condominium Thursday, July 15th, 12:00 Noon, On-Site OPEN HOUSE: Thursday, June 24th, 2:00-5:00pm Thursday, July 1st, 2:00-5:00pm Thursday, July 8th, 2:00-5:00pm
+/- 29,409 SF top floor condominium unit in the strategically located Triangle Center at the busy corner of Main Street and Broadway. For more information, contact: James Schrader, Principal Auctioneer/Broker jschrader@schradercommercial.com
859-252-SOLD
www.schradercommercial.com
TERMS: The property and improvements thereon will be sold “as is” with no warranty, expressed or implied. Announcements made the day of sale take precedence over printed material or prior verbal statements. 10% down and signed contract due day of sale. Closing within 30 days of sale date.
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Cajun and Creole food will remain a core menu theme, said chef/owner Robbie Morgan, and she’ll honor Kentucky’s food culture with seasonal Southern fare, including trout over creamed peas, potatoes and bacon; fried chicken and colcannon and a “Goodness Gracious Bowl” with grains and seasonal vegetables. Big Kahuna Hawaiian BBQ 904 Liberty Road, bigkahunalex.com
At recently opened Big Kahuna Hawaiian BBQ, waves of diners have been arriving to try the tropics’ best comfort food. Lunch plates include Loco Moco, two brown gravy-topped beef patties over sticky rice topped with sunny side up eggs; and Kalua Pork, first marinated, then smoked. The BBQ chicken in a sweet teriyaki sauce, coconut shrimp, katsu (panko breaded/fried) pork or chicken, and grilled tofu complete the lunch menu offerings, served with traditional sides of macaroni salad and sticky rice, or subbed with fries or slaw. Boonedogs Bar & Restaurant 5902 Old Richmond Road, boonedogslex.com
PHOTO FURNISHED
A variety of upscale hot dogs, sausages, sandwiches and sides are on the menu at Boonedogs Bar & Restaurant.
Now Serving Lexington restaurants were hit hard by the pandemic, yet some owners saw opportunity. Here are several buzzworthy openings during the past year. BY SHANNON CLINTON CONTRIBUTING WRITER
N
early a year ago, the National Restaurant Association issued some dire statistics, saying nearly one in six restaurants nationwide, or about 100,000, had closed either permanently or long-term due to the COVID-19 pandemic. Nearly 3 million restaurant employees were out of work as the industry was on the brink of losing $240 billion in sales by year’s end. Though that figure was confirmed by the association in January, the local and national restaurant industry landscape has gradually improved its outlook in the first half of 2021. A handful of Lexington restaurants closed temporarily or permanently over the past year — including Nick Ryan’s, Locals’, Portofino and Parlay Social — yet others held on and a surprising number of new ones opened. Salt & Vinegar, located inside Blue Stallion Brewing Co., is among the Lexington restaurant concepts that opened in the past year. After working in some of Lexington’s wellknown local kitchens for two decades, Greg Spaulding found himself unemployed during
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the pandemic. He says having his own restaurant was always a goal, but circumstances prompted him to take the leap in 2020. “I figured now is the time,” he said. Locating inside Blue Stallion has been a symbiotic relationship that’s helped the business gain traction. “It’s a great partnership because right out of the gate I have customers from people coming into Blue Stallion, and now after several months I’m finally to the point where I can reciprocate that and people are coming in to buy food and have some beer,” Spaulding said. Alison Davis had been working as an economics professor and executive director of the Community and Economic Development Initiative of Kentucky at the University of Kentucky. As the pandemic surged, she spoke in her CEDIK role to entrepreneurs about looking for new business opportunities where they live based on need. As an example, she’d tell them that Nicholasville, where she lives, could easily support a wine and coffee bar. Over time and the more she said it, the more she thought maybe she should be the one to do it. She and her husband, Web Barney, an entomologist, opened Luna’s Coffee, Wine and Butterfly Café this spring. “We were not thinking about this before COVID at all,” Davis said. “We thought people were going to be really eager to get back to a new normal.” She said the café is bustling, as its opening coincided with pandemic-related restrictions lifting. “I couldn’t have asked for a better opening, to be honest,” she said. Here’s a look at other new and buzzworthy restaurants that have opened locally or pivoted their business model over the past year.
Bella’s Café & Grille 890 E. High St., bellacafeandgrille.com
Bella’s Café & Grille is a new restaurant from Kuni Toyoda, developer of Bella Notte, Smashing Tomato, Crust aka Bella Forno and Fazoli’s restaurant concepts. Located in the Chevy Chase area in the former location of LeMatin Bakery, the menu includes a selection of salads, appetizers, sides and sandwiches, as well as entrees such as JJ’s Smoked Chicken, filet mignon, Bolognese pasta and buttermilk chicken. The Belt Line (formerly J Gumbo’s) 808 N. Limestone, beltlinelex.square.site
The former J Gumbo’s has rebranded as The Belt Line Southern Grill + Gumbo, with a renovated dining room, patio and kitchen area, as well as a new menu and concept.
Located in a renovated former gas station with a large outdoor seating area, the restaurant is a partnership between two couples — Tim and Jessica Jones and Hil and Charlotte Boone. The menu centers on upscale hot dogs. Purists can order all-beef traditional hot dogs, chili dogs and corn dogs, while those looking for a new flavor to savor can order dogs topped with ranch slaw, chow chow, bacon jam, ham, tomatoes and more. A variety of sausages, cheeseburgers, sandwiches, salads and sides round out the menu, along with drink selections that include cocktails and a wide variety of bourbons. Bourbon Library at Blue Grass Airport 4000 Terminal Dr., Concourse B, bluegrassairport.com
Bourbon Library at Blue Grass Airport, a new full-service restaurant serving breakfast, lunch and dinner, has opened in Concourse B. Operated by Delaware North, the airport’s food and beverage partner, the menu includes comfort foods like fried green tomatoes, BBQ bourbon burgers, pulled pork sandwiches and salads, along with, of course, bourbon.
PHOTO FURNISHED
Bourbon Library at Blue Grass Airport provides a convenient spot for travelers to sample Kentucky’s signature spirit, along with southern-inspired cuisine.
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Cattywampus Station
Hot Head Burritos
161 Lexington Green Circle www.cattywampusstation.com
1445 Newtown Center Way, hotheadburritos.com
Cattywampus Station, which opened this spring, is a frosty, fun-filled offshoot of Georgetown’s Sweet Matriarch bakery, which began serving its over-the-top Cattywampus Shakes to a level of demand that warranted its own location.
Dayton-based Hot Head Burritos opened a new Lexington location in early May, offering a variety of burritos, tacos, quesadillas, bowls and nachos that can be ordered off the “mild” or “wild” menus or customized to diners’ tastes. Inside you’ll also find Hot Head Burritos Cantina, a place to cool off this summer with beers, margaritas and more.
The Cuban Corner
Pearl’s Pizza added Pearl’s Bagels to its morning hours four days a week. PHOTO FURNISHED
1496 Leestown Road, Ste. 125
The Cuban Corner is a convenience store, bakery, coffee shop and restaurant rolled into one. Opened in early 2021, the shop offers Cuban entrees and sides, Cuban sandwiches, tamales, pastries, cakes and Cuban coffees. There are also pantry and frozen staple ingredients, snacks, drinks and more. Goodwood Brewing Lexington Brewpub 200 Lexington Green Circle, goodwood.beer
Opened in late 2020 in the former Mellow Mushroom location in Lexington Green, Goodwood Brewing’s 5,300-square-foot Lexington brewpub includes a bar with 40 tap handles, an in-house brewery and overflow/ private event dining. Its menu consists of elevated pub fare with starters like fried green tomatoes and brisket totchos, a variety of salads and bourbon barrel stout chili; mains like shrimp and grits, and a bourbon brined pork chop; and handhelds including burgers and wraps; as well as lunch specials. The Goose 170 Jefferson St.
The former Grey Goose restaurant is now The Goose Lexington, according to co-owner Kristen Richardson. The restaurant is owned and staffed with several of those displaced by the closing of Portofino in 2020. The Goose Lexington opened in early May with indoor dining and a covered patio. Its menu includes a variety of burger options, entrees like bourbon pork and apples, and veal meatloaf marsala, pizzas, salads, soups, sides and sandwiches.
ItalX 160 W. Main St., italx.com
Chef Jonathan Lundy and Certified Sommelier T.J. Cox bring a taste of Italy to Lexington’s City Center with an open-air Mediterranean bistro backdrop at ItalX, which opened fall 2020. From the focaccia and farinata bread, antipasti and salads to a host of Italian entrees and pasta dishes, everything is house made. The wine list spans two pages. Reservations are offered up to 30 days in advance, and parties of more than six are asked to call for reservations, with a maximum party size of 12. Luna’s Coffee, Wine & Butterfly Café 109 Springdale Drive, Ste. 4, Nicholasville, lunascoffeewine.com
Married duo Alison Davis and Web Barney recently opened this eclectic café, combining a love of great food, beverages and butterflies. Along with coffee, tea, wine and a full bar, patrons can enjoy salads like prosciutto and goat cheese kale salad, sandwiches including artisan grilled cheese and chicken salad croissant, and charcuterie and dessert boards. Where do butterflies come in? They’re fluttering about in butterfly houses and drinks are also named in their honor. Old Vine Bistro 400 Old Vine St., Ste. 108, ovbistro.com
Located in a former 1930s-era tire garage, OV Bistro offers diners a “renovated, modern atmosphere embodied with hints of tradition and Kentucky culture and classical American cuisine,” according to its menu description. Owner Larry Dean says the bistro will be closed for renovations the week of July 5, but foodies can look for it to reopen with a new menu shortly thereafter. Papi’s at Palomar 3901 Harrodsburg Road, papislex.com
PHOTO FURNISHED
Horse and Jockey Pub and Kitchen opened in January, in the downtown location formerly occupied by Cheapside Bar and Grille.
Horse and Jockey Pub and Kitchen
The newest location in the Papi’s restaurant family is Papi’s at Palomar, opened in April in the Fountains at Palomar development at Harrodsburg Road and Man O’ War Boulevard. An affordable lunch menu includes quesadillas, burritos, tacos, enchiladas and fajitas, as well as dishes like Pescado Veracruzano, white fish with tomatoes, onions, herbs, olive oil and peppers in a white wine sauce. The location also features a spacious patio.
131 Cheapside, horseandjockeypub.com
Touting itself as “an Irish gastropub in the heart of downtown Lexington,” Horse and Jockey’s drink menu is massive, with an extensive list of beer, wines, cocktails, Irish and Scotch whiskey, bourbon, after-dinner drinks, cocktails and frozen drinks. In addition to its dinner menu, brunch is served Sat.-Sun. Go authentic for brunch with a full Irish breakfast, complete with Irish sausage, bacon, black and white pudding, grilled tomato, baked beans, two eggs and homemade Irish bread.
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El Patio 2628 Richmond Road, www.facebook.com/ elpatiolatinfood
Opened in fall 2020, El Patio offers a build-your-own nachos appetizer, combination platters, house specialties, seafood, fajitas, a kids’ menu and desserts, with drink options including beer, margaritas and daiquiris. A lunch menu is available Monday-Friday, featuring tacos, enchiladas, fajitas, chimichanga, quesadilla, taco salad and more. As its name suggests, patio seating is available.
Pearl’s Bagels 133 N. Limestone, pearlspizzapie.com
Part of the Pearl’s Pizza family is Pearl’s Bagels, available four days a week during prime brunching, bagel-munching hours. Woodfired bagels come in salted, poppy, sesame and everything varieties that can be topped with spreads that include scallion, cinnamon, local honey and vegan. A wide assortment of bagel sandwiches are also on the menu: egg and selected cheese with garlic mayo; smoked whitefish salad, smoked brisket, steak, salmon, veggies, fruit and more. Postmaster’s Pub
from fresh and charbroiled oysters and fried pickles to Korean- and Japanese-style chicken dishes and Thai-style grilled steak. Its bar boasts more than 125 bourbons, with happy hour specials and rooftop seating. Salt & Vinegar 610 W. Third St., facebook.com/ saltnvinegarlex
Greg Spaulding opened Salt & Vinegar in Blue Stallion Brewing Co. during the pandemic, with German influenced dishes and those from the southern U.S. dominating the menu. He sources local ingredients whenever possible and changes the menu seasonally to reflect what produce is in peak season.
307 W. Short St., postmasterspub.com
Originally a circa 1825 post office, Postmaster’s Pub is now delivering to hungry diners. The dinner menu has shareables, sandwiches, salads and entrees like sirloin steak and grilled salmon. Desserts include bourbon bread pudding and beignets. Lunch options include salads, sandwiches, sides and desserts, and brunch-goers can nosh on Nashville Hot Chicken & Waffle Sliders and other entrees.
Tudor’s Biscuit World 757 E. New Circle Road, tudorsbiscuitworld.com
West Virginia-based Tudor’s Biscuit World migrated its family of restaurants westward into Lexington with a new location that opened in late September, with its signature biscuits the star of its menu. BL
Rosticeria Dona Coco 1804 Alexandria Drive, Ste. 103, facebook.com/donacocolex
A new Lexington restaurant is making rotisserie chicken the star of its menu. Rosticeria Dona Coco opened this spring on Alexandria Drive, and its abbreviated menu, which is carryout only, offers a chicken combo for $14.99 or a half chicken for $9.99, both with two sides plus tortillas and salsa. Side items include rice, beans, mashed potatoes, macaroni, corn and green beans. Roulay Restaurant & Bar 107 W. Short St., www.facebook.com/ RoulayRestaurantandBar
Roulay closed for a time to regroup during the pandemic but reopened with cocktails and tapas with an Asian fusion approach,
PHOTO BY THERESA STANLEY
Roulay’s rooftop dining area is a popular spot during summer evenings. The restaurant recently reopened with an Asian-fusion inspired, small-plate menu.
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crave the date! august 14-15, 2021
bluegrass fairgrounds @ masterson station park
Skip the lines! BUY tickets NOW! pre-sale discounted ticket packages AVAILABLE NOW. CONNECT. visit www.cravelexington.com to purchase!
LEARN. LEAD.
Participants in the Citizens’ Environmental Academy will attend workshops and work in small groups to: + learn aboutFROM: the Department of Environmental LIVE MUSIC Quality and WorksLeg String band • Jesse Lees Tee Dee Young • Ernie Johnson From Detroit •Public Restless take environmentally-friendly actions at home & work driftwood gypsy • sylmar • + frigidkitty • lylak • letters of acceptance + engage fellow community members and more to be announced! FOOD, fun and + develop and more: implement environmental improvement projects • food cook-offs and demos • craft beer delicious local food • $2, $3 and $5 options & cocktails • family and kids area • free parking • $8 admission, kids 10 and under free
LEARN MOREat+ cravelexington.com APPLY BY MARCH 30 sponsor & vendor info available at LexingtonKY.gov/CEA @LiveGreenLex
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A Fruitful Harvest
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Commissioner of Veterans Affairs Keith Jackson, left, presents Jim Coleman with a special recognition during a groundbreaking ceremony held at Coleman Crest Farm last September.
Jim Coleman is revitalizing his family’s historic farm with a mission to honor tradition and teach others to work with the land
PHOTO FURNISHED
BY LISA A. BROWN CONTRIBUTING WRITER
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orn into slavery in 1845, James Coleman and his parents cultivated farmland in Uttingertown, a rural hamlet off what is now Winchester Road in Lexington, while enslaved. Coleman gained his freedom in 1863 and purchased the farm in 1888 for $1,200 using monies set aside by the Union Benevolent Society, a national initiative created by Booker T. Washington, where members in local communities pooled their resources to provide loans so former enslaved individuals could buy land or use the money to bury relatives. James Coleman’s inability to read, write, secure a commercial bank loan or join the Chamber of Commerce in Lexington did not prevent him from managing an agricultural business and making investments that, in the decades since, helped create generational wealth that has enabled more than 300 of his descendants to attend college. One of those descendants is Jim Coleman. Coleman, who was raised on what is now known as Coleman Crest Farm (colemancrestfarm.com), is a successful executive who recently returned to Lexington. He’s working to write the next chapter in his family’s legacy by returning the farm to active production, as well as agritourism programming, educational offerings and a program to teach aspiring farmers to work with the land. After his brothers left home to attend college, Coleman’s father, Sam, informed the then 12-year-old that he’d be responsible for caring for the family’s farm. Tasked with feeding the livestock, maintaining the farm’s equipment, controlling costs and minimizing waste provided Coleman an informal education in economics.
“I understood we needed to make a profit,” Coleman said during a recent interview. “I’ve learned a lot about how to be resourceful.” Coleman’s mother, Cleo, encouraged her son. When she noticed his growing vocabulary, she advised him to enroll at Howard, a historically Black college and university in Washington, D.C. She said the Kennedy boys went to Harvard, but Howard was responsible for educating Justice Thurgood Marshall and Vernon Jordan, a civil rights leader. “Anybody that’s anybody goes to Howard,” Coleman recalls his mother saying. “That’s where the smart Black people go and they run the world.” Coleman applied to Howard but was denied admission. Undeterred, his mother wrote university president Dr. James E. Cheek requesting Coleman be given a chance to prove himself. (Coleman said he has no idea how his mother discovered the president’s name or address.) Coleman received a letter from Cheek in return who reversed the admissions’ office decision. He says the faith of his mother changed the trajectory of his life. After taking out a $5,000 loan, Coleman’s father presented him with a $10,000 check to attend Howard. The cost of tuition was $1,800 per academic year, which Coleman paid in full. The remaining monies were applied to his student account. Coleman majored in economics and flourished academically while assuming leadership roles in co-curricular activities. As an undergraduate, he met his college
PHOTOS FURNISHED
Farm manager Grant Walles, in blue jacket, leads Tumba Cool and his family through the steps involved in planting a crop of cabbage.
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sweetheart, Cathy Clash, a chemical engineering student from Washington, D.C. The couple married and began advancing in their respective careers. Coleman has worked at several Fortune 500 companies in executive roles and credits his father for teaching him the principles of business economics while working at Coleman Crest Farm as a boy. Coleman’s wife passed away in early 2020 of breast cancer as the couple were making plans to return to Kentucky and restore the family farm. Coleman has dedicated his efforts in honor of her memory, as well as to pay homage to his ancestors. He’s building a home on the property and plans to erect a stone memorial as a tribute to his deceased family members. He has also established a $2 million scholarship in Cathy’s honor at their alma mater. “I’m going to make the best of every single day going forward and give back and help others, and restore this family farm to do good work on behalf of my ancestors and my dear wife, Cathy,” he said. In Kentucky, only 600 farms out of 76,000 are operated by Black farmers. As the sole proprietor of one of the oldest Black-owned farms in Lexington, Coleman is committed to using his 13 acres to close the gap. He is partnering with different Fayette County public schools with the hope of shaping future Black farmers and entrepreneurs. Coleman recently hosted a retreat for the staff of William Wells Brown Elementary School,
where 89 percent of the enrollment are students of color. Ebony Hutchinson, principal, hopes to have Coleman visit the school and teach students about possible careers in farming and agriculture. “He’s putting his heart and soul into giving back,” she said. “He’s bringing the land back to a good standing.” Coleman recently installed a high-tech irrigation system on the farm with a well that pumps 400 gallons of water per minute. It is the largest well in Fayette County and named in honor of his grandmother, Mollie Coleman. After Mollie and her husband, John, took out a $500 loan to send their son to college, they fell three months behind on their $7 monthly payments. When the banker came to foreclose on the farm, Mollie fell to the ground praying in tongues, causing the banker to leave abruptly. The couple eventually made the payments and were able to keep the farm. Coleman said his grandmother’s refusal to allow pride to stand in the way is the reason Coleman Crest Farm exists today. “Mollie’s Well is about providing a new life and hope,” Coleman said. “Everything that is good, fresh, natural, aged and from the earth is Mollie Coleman.” The water from Mollie’s Well hydrates the organic tomatoes, cabbage and okra Coleman is currently growing. He has partnered with Ramsey’s Diner and will annually supply the restaurant with two tons of okra. Coleman has also launched an incubator program where individuals lease a share of his farm and receive training on growing produce. Ginger Watkins, an aspiring farmer, researched programs online and within her circle. She kept running across Coleman’s name, so she scheduled a tour of the farm. In the midst of the tour, Coleman said Watkins started quoting the Coleman Crest history and was knowledgeable of facts not included on its website. Watkins shared that her great-grandmother had lived in the vicinity of Coleman’s farm and had taken his grandmother, Mollie, to vote. Watkins’ father conducted a genealogical study and discovered that one of their relatives sold the land that is now Coleman Crest Farm to James Coleman. “One hundred and thirty-three years later, the descendant of the previous owner is now an incubator farmer of the descendant of the new owner, who was a former slave,” Coleman said. “We have more in common than we have against one another.” BL
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IMAGE FURNISHED BY NBBJ + EOP ARCHITECTS
Begun in 2016, the Central Bank expansion is expected to be complete by January. Portions of the facility, including Rupp Arena at the Central Bank Center, are already open and hosting events.
An Eventful Summer Bookings are picking up at the Central Bank Center as expansion project nears completion BY LIZ CAREY CONTRIBUTING WRITER
A
lthough construction isn’t quite complete at Central Bank Center in downtown Lexington, the newly renovated and expanded facility is already having an impact on Lexington’s bottom line, said Central Bank Center President and CEO Bill Owens. This spring the center hosted the Fayette County Schools and University of Kentucky graduation ceremonies. Over the past few months, it’s also hosted the Home and Garden Show, Disney on Ice, the Kentucky Future farmers of American State Convention and a reptile show. On June 17, the Kentucky Chamber of Commerce held its 17th Annual Best Places to Work Awards dinner at the center. Future events include the Southern De-
tailers Conference, which will attract some of the top auto detailers and detailing products vendors from around the world, and the 39th Annual Lutheran Women’s Missionary League Convention. The center will also host the Cirque Dreams Holidaze show on Dec. 2. Concerts and shows rescheduled due to the pandemic are also upcoming, including performances by Jim Gaffigan, Jojo Siwa, Jason Aldean, Eric Church, Elton John and the Backstreet Boys. “There is a lot of interest, not only in 2022 from concert tours but for the fourth quarter of 2021,” Owens said. “That’s not just from concerts but from a lot of other things as well, for this year. We expect our major public expositions like Lexington Comic and Toy Con, the Kentucky Sport and Recreation show, the Boat Show, Scarefest and others to return beginning in the fall.” The renovation and expansion project,
begun in 2016, is designed to place Lexington’s convention center on a competitive footing with facilities in other markets, Owens said. When complete, Central Bank Center will encompass 756,000 square feet, including nearly 35,000 square feet of additional exhibit space — double that of the previous building — and an additional 7,300 square feet of ballroom space, which represents a 40 percent increase. Additionally, Rupp Arena at the Central Bank Center will get an upgrade to its upper seating bowl, as well as nearly 50,000 square feet of club space, and expanded concourses. Fees and costs of financing bring the total price tag up to about $275 million, Owens said, and the project is on track to be completed by January. Even with forced shutdowns caused by the COVID-19 pandemic, the project is still on time and on budget, he said. “The overall effect of the pandemic has been positive because it has allowed us to virtually erase a significant project delay that we experienced early in the project, and that was dealing with the infrastructure,” he said. “All of that infrastructure had to be rerouted to make available the site as it was designed. And it took longer to do that than what we originally anticipated and created a delay.
[This past year] we’ve been able to pick up speed and virtually eliminate that delay by virtue of all of the events canceling.” However, a significant decrease in realized revenue brought about by those cancelled events meant furloughing and eventually laying off a portion of its staff, he said. “We’ve had to address that with significant employee furloughs and eventually layoffs of a great many people, which is really sad and really unfortunate,” he said. “When everything shut down, effectively within about five weeks, we furloughed 84 percent of our full-time workforce which, at the time, was about 125 people.” About half of those laid off were later able to return to work, he said. And, as pandemicrelated restrictions are lifted and more events are scheduled, Lexington officials look forward to finally realizing the benefits of an expanded and updated downtown convention and event complex. “The expanded Central Bank Center will strengthen Lexington as a convention and meeting destination by allowing us to pursue 90 percent of national meeting business,” said Mary Quinn Ramer, president of VisitLEX. “We are thrilled with the progress of the project and look forward to the fully finished Central Bank Center opening next spring.” BL
“The expanded Central Bank Center will strengthen Lexington as a convention and meeting destination by allowing us to pursue 90 percent of national meeting business,” says Mary Quinn Ramer, president of VisitLEX. IMAGES FURNISHED BY NBBJ + EOP ARCHITECTS
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BizList
Please email questions regarding our BizLists to Sharon Metz at sharon.metz66@gmail.com.
Kentucky Distilleries Ranked by total number of labels produced from June 2020 to June 2021 Distillery Name Address, Phone Website
Number of Labels
Top Executive/ Master Distiller
Rank
Heaven Hill Distillery 1064 Loretto Road Bardstown, KY 40004 (502) 348-3921 www.heavenhilldistillery.com
71
Max L. Shapira (CEO), Conor O'Driscoll (Master Distiller)
10
Buffalo Trace Distillery 113 Great Buffalo Trace Frankfort, KY 40601 (502) 783-1000 www.buffalotracedistillery.com
54
Lexington Brewing & Distilling Co. Town Branch Distillery 401 Cross St. Lexington, KY 40508 (859) 255-2337 www.lexingtonbrewingco.com
22*
Lux Row Distillers 1 Lux Row Bardstown, KY 40004 (502) 337-7420 www.luxrowdistillers.com
22
5
Barton 1792 Distillery 300 Barton Road Bardstown, KY 40004 (866) 239-4690 www.1792distillery.com
5
Rank
1 2 3 4
Harlen Wheatley (Master Distiller)
TIE
12 TIE
Deirdre Lyons and Mark Lyons (Owners), Mark Coffman (Master Distiller)
12 TIE
Distillery Name Address, Phone Website
Number of Labels
Top Executive/ Master Distiller
Wilderness Trail Distillery & Ferm Solutions 4095 Lebannon Road Danville, KY 40422 (859) 402-8707 www.wildernesstraildistillery.com
8
Shane Baker and Pat Heist (Co-Owners), Shane Baker (Master Distiller)
Four Roses Distillery 1224 Bonds Mill Road Lawrenceburg, KY 40342 (502) 839-2655 www.fourrosesbourbon.com
7
Mark Ashida (President and CEO), Brent Elliott (Master Distiller)
Barrel House Distilling Company 1200 Manchester St. Lexington, KY 40504 (859) 259-0159 www.barrelhousedistillery.com
7
Pete Wright and Jeff Wiseman (Founders), Andrew Tyma (Master Distiller)
Rabbit Hole Distillery 711 E. Jefferson St. Louisville, KY 40202 (502) 561-2000 www.rabbitholedistillery.com
7
Kaveh Zamanian (Founder, CEO and Whiskey Maker)
David Bratcher (President), John Rempe (Branded Master Distiller)
12
15
Danny Kahn (Master Distiller)
15
Green River Spirits Company 10 Distillery Road Owensboro, KY 42301 (270) 691-9001 www.greenriverspirits.com
6
Simon Burch (CEO), Jacob Call (Master Distiller)
New Riff Distilling 24 Distillery Way Newport, KY 41073 (859) 261-7433 www.newriffdistilling.com
15
Brian Sprance (Head Distiller)
16
Boone County Distilling Company 10601 Toebben Drive Boone County, KY 41051 (859) 282-6545 www.boonedistilling.com
5
Jack Wells (Executive), Mike Wells (Master Distiller)
7
Bardstown Bourbon Company 1500 Parkway Drive Bardstown, KY 40004 (502) 233-4769 www.bardstownbourbon.com
13
8
Old Forester Distilling Co. 119 W. Main St. Louisville, KY 40202 (502) 779-2222 www.oldforester.com
12*
9
Dueling Grounds Distillery 208 Harding Road Franklin, KY 42134 (270) 776-9046 www.duelinggroundsdistillery.com
10
10
Willett Distillery 1869 Loretto Road Bardstown, KY 40004 (502) 348-0081 www.willettdistillery.com
8
TIE
TIE
TIE
TIE
TIE Mark Erwin (CEO), Steve Nally (Master Distiller)
16
The Woodford Reserve Distillery 7785 McCracken Pike Versailles, KY 40383 (859) 879-1812 www.woodfordreserve.com
5*
Chris Morriss (Master Distiller)
Jackie Zykan (Master Taster), Campbell Brown (President), Chris Morris (Master Distiller), Erik Brown (Homeplace Manager)
18
Kentucky Peerless Distilling Co. 120 N. 10th St. Louisville, KY 40202 (502) 566-4999 www.kentuckypeerless.com
4
Corky Taylor (Owner and CEO), Caleb Kilburn (Master Distiller)
18
Neeley Family Distillery 4360 KY-1130 Sparta, KY 41086 (859) 537-0165 www.neeleyfamilydistillery.com
4*
Royce Neeley (Top Executive and Master Distiller)
20
Log Still Distillery 225 Dee Head Road Gethsemane, KY 40051 (502) 917-0221 www.logstilldistillery.com
3
Wally Dant (President and Distiller), Lynne Dant and Charles Dant (Distillers)
21
William Tarr Distillery 1170 Manchester St. Suite 190, Lexington, KY 40508 (859) 489-7676 www.wmtarrdistillery.com
1
Mike Tetterton (Owner and CEO)
Marc Dottore (Top Executive), Steve Whitledge (Master Distiller) Britt Kulsveen (Top Executive), Drew Kulsveen (Master Distiller)
TIE
TIE
TIE
Source: Business Lexington questionnaire, company representatives and websites. There were other distilleries contacted but they did not respond by the deadline. Footnote: * Previous figures and information.
COMING IN AUGUST The August 2021 Business Lexington will feature the following BizLists:
Residential and Commercial Real Estate Firms Construction Companies
BusinessLexington BLX_July21_20pp.indd 15
AD SPACE DEADLINE: JULY 9 • AD MATERIALS DEADLINE: JULY 14 TO ADVERTISE CALL (859) 266-6537 OR EMAIL ADVERTISE@SMILEYPETE.COM
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Catering Companies Ranked by number of people served from June 2020 to June 2021
Rank
Company Name Address, Phone Website
Number of people served, cocktail/seated
Venue: Total Square Footage
Event Planner(s) and Caterers
Owner(s)
Year Established
1
Thompson Catering & Special Events 121 Hud Road Winchester, KY 40391 (859) 745-2019 www.partyky.com
Total: 10,000
Associated with venues: Lyric Theater, Manchester Hall, UK campus, Zorro, Talon Winery, Waveland Mansion, Belle House
Mike Thompson (Event Planner and Caterer)
Tommy Thompson
1975
1
Lundy’s Special Events 312 N. Limestone Lexington, KY 40508 (859) 255-0717 www.carrickhouse.com
Total: 10,000 10/10,000
Carrick House: From 1,800 sq. ft. to 22,000 sq. feet
Paige Melcahy and Charles Brubeck, Lundys Catering
Jerry Lundergan
1972
3
Bayou Bluegrass Catering 861 S. Broadway Lexington, KY 40504 (859) 523-7915 www.bayoubluegrass.com
Total: 4,700 Catering: 4,500; Copper Roux: 200
Copper Roux: 5,000 sq. ft.
Shanna Combs-Johnson, Matthew Falcone, Bayou Bluegrass Catering
Matthew Falcone, Shanna Combs-Johnson
1998
4
Bluegrass Catering, Grand Reserve, and 903 Venues 903 Manchester St. Lexington, KY 40508 (859) 231-7676 www903venues.com
Total: 4,516 Speakeasy: Sitting 150, Standing 200; Distillery Square: Sitting 600, Standing 600; Grand Reserve: Sitting 400, Standing 866; Private Farmvenue: Sitting 400 Standing 1000; Wm. Tarr Distillery: Sitting 100, Standing 200
Grand Reserve: 28,396 sq. ft. plus outdoor acres
Jill Bakehorn
Jill Bakehorn
1990
5
Bayou Buegrass Catering 1210 Red Mile Road Lexington KY 40504 (859) 523-7915 www.bayoubluegrass.com
Total: 4,400 Catering: 4000; The Round Barn: 400
Round Barn Stable of Memories: 10,000 sq. ft.
Shanna Combs-Johnson, Matthew Falcone, Bayou Bluegrass Catering
Matthew Falcone, Shanna Combs-Johnson
1998
6
Castle Catering, LLC 230 Pisgah Pike Versailles, KY 40383 (859) 256-0322 www.thekentuckycastle.com
Total: 3,961 Parlor: U-Shape: 15, Dining: 30 (36 including turret), Cocktail: 40, Auditorium: 40; Courtyard: Auditorium: 400+, Cocktail: 400; Ballroom: U-Shape: 30, Dining: 96, Cocktail: 200, Auditorium: 160, Classroom: 50; Roof Top: Dining: 176, Cocktail: 350, Auditorium: 300; East Terrace: Dining: 176, Cocktail: 350, Auditorium: 300; Greenhouse: U-Shape: 60, Dining: 320, Cocktail: 400, Auditorium: 500, Classroom: 168
Kentucky Castle: 20,391 sq. ft. among six different venues
Venue-supplied event coordinator for each event and a wedding coordinator required for all weddings, Catering company: The Kentucky Castle
Castle Catering LLC
2017
7
DaRae and Friends Catering 3459 Buckhorn Drive Lexington, Ky 40515 (859) 272.8003 www.DaRaeandFriendsCatering.com
Total: 2,500 Cocktail event: 1,000; Seated event: 1,500; Can serve up to 17,500
Associated with many venues
DaRae Marcum, Janet Hacker, Vicki Bain
DaRae and Friends
2002
8
Selma’s Catering and Events 720 Henry Clay Blvd. Lexington, Ky 40502 (859) 971-2763 www.selmascatering.com
Total: 2,000 Cocktail: most served 800-1,000; Seated: 800-1000; Total: 1,600-2,000
Limestone Hall: 8,500 sq. feet; The Clerestory: 7,500 sq. ft.; Saxony Farm: 5 acres of property plus The Polo Barn seats 300-350 guests, more if all outside; Mustard Seed Hill: 500-600 people; Ashland the Henry Clay Estate; Talon Winery: 6,500 sq. ft.; The Gallerie in Versailles; Glenlary Estate and more
Selma Owens and Kim Ramirez
Selma Owens
2000
9
Loma’s Catering The Winchester Opera House 10 E. Lexington Ave. Winchester, KY 40391 (859) 745-6622 www.winchesteroperahouse.com
Total: 700 Cocktail: 400 and/or 300 seated
8,000 sq. ft.
Natalie Johnson (Senior Events Coordinator), Valerie Pease (Events Coordinator)
Vanessa Ziembroski
2001
10
Dupree Catering 201 E. Main St., #1500 Lexington, KY 40507 (859) 231-0464 www.themaneonmain.com
Total: 650 Cocktails: 400; Seated: 250
The Mane on Main: 12,500 sq. ft.
Heather Martin (Event Planner, Dupree Catering)
Tom Evans
2017
11
Wild Thyme Catering 1060 Chinoe Road, Ste. 108 Lexington KY 40502 (859) 523.COOK (2665) www.wildthymecooking.com
Total: 175 Cocktail: 125; Seated: 60
Wild Thyme Cooking: 3,000 sq. ft.
Owner Chef Allison Davis, Wild Thyme Catering and fully licensed bar services (Wild Thyme LLC)
Allison Davis
2011
12
Loma’s Catering at Loma’s at the Opera House (under construction) 103 South Main St., Winchester, KY 40391 (859) 745-2716
Total: 170 Gallery Cocktail: 100 and/or 70 seated
Total 2,200 sq. ft. (Gallery: 1,200 sq. ft.; Private Room: 800 sq. ft.)
Vanessa Ziembroski (Event Planner), Catering by Loma’s at the Opera House
Vanessa Ziembroski
2019
13
Loma’s catering at Moundale Manor 100 Moundale Ave. Winchester, KY 40391 (859) 745-0045 www.winchesteroperahouse.com (Moundale tab)
Total: 52 Seated: 40; Private Dining Room: 12 guests
1,100 sq. ft. (Outdoor Tent: up to 300; Foyer Dining: 800 sq. ft.)
Vanessa Ziembroski (Event Planner), Catering by Loma’s at the Opera House
Vanessa Ziembroski
2019
TIE
TIE
Source: Information obtained from Business Lexington questionnaire and representatives of named companies and their websites. There were other companies that were eligible but they did not respond to our deadlines. Due to spacing, some information obtained may have been shortened.
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JULY 2021
WWW.BUSINESSLEXINGTON.COM
17
BizLexQ&A
Kevin Bazner The CEO of A&W on the benefits of franchise ownership and how the 102-year-old brand continues to thrive BY TOM WILMES BUSINESS LEXINGTON
F
ounded in 1919 in Lodi, California, A&W is America’s first and oldest restaurant franchise. In that time the brand has launched an iconic root beer, survived a World War, the Great Depression, changes in ownership and changing tastes, and now two global pandemics. A&W CEO Kevin Bazner, a Lexington resident since 2001, has had two tenures with the company. He served as managing director of the brand’s international operations and then as president and COO until Yum! Brands purchased the company in 2003. Yum! Brands focused on opening co-branded locations that included A&Ws combined with Long John Silver’s or KFCs. In 2011, Yum! sold the A&W brand to a group of franchise owners and Bazner returned as CEO. Profitability has since hit record levels. We spoke with Bazner to learn more. Yum! cited flagging sales in its decision to divest itself of A&W. What turned it around and how do sales compare now? Seven out of the nine years that [Yum! Brands] owned A&W there were negative same-store sales, and that’s what they used as a rationale to exit the business. I would suggest that the brands, [Long John Silver’s] and A&W specifically, did not fit Yum!, in that Yum! controlled, at the time, the three largest brands in their categories. KFC was the largest chicken concept at that time, Pizza Hut was the largest pizza concept at that time, and Taco Bell was the largest Mexican concept and still is. A&W was not even close to a leader in the burger segment. So, it was a different scale of business that frankly Yum!’s structure was not designed to operate. Start with marketing. Their three major brands are all about national advertising — they do 100 percent national advertising. We do 100 percent local store marketing. It’s a huge difference in resources and in mindset. Through 2020, we’re up over 50 percent same-store sales since the acquisition nine-plus years ago. Year-to-date in 2021, we’re up another 20 percent on top of that. What changed? When we acquired the business in 2011 — literally from day one — our strategy became to focus on the core, single-brand business. That was a big shift, and in order to do that we had to focus on unit economics, and that got us to what is still our No. 1 priority, which
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is to grow profitable same-store sales. We have three stores here in Lexington that are company stores, which we use for various purposes, but we are primarily a franchise business — 930 out of 933 restaurants are franchises. When the groups came together to acquire the business, they acquired it to protect their long-term interest as franchisees. My mission is to protect their interests, and the way to do that is to grow profitable sales at the store level. Many of our owners are single-unit operators — they are family-owned businesses. They work in their store and if they don’t make money, they don’t get a paycheck. We could grow sales by discounting — we could put dollar menus out there and increase transactions and grow the business that way — but that’s not necessarily profitable. The second thing I would say is, when we acquired the business, we placed an emphasis on quality as our value proposition. We don’t have the scale to compete on price with the likes of McDonald’s, Burger King and Wendy’s — we don’t have the share of voice to drive enough transactions to make those discounted offers pay — but, in our research, the consumer was already telling us that ‘yeah, you’re a little bit more in terms of price, but you’re built of better quality.’ I’d say the third thing is just sort of luck of the draw with our 102-year history. Social scientists will tell you that in times of crisis — and of course what we’ve experienced over the past 15 months as a society with the pandemic is certainly a crisis — people gravitate to brands that they know and trust. What are some of the advantages and challenges that come with being a legacy brand? The upside is that we’re a nationally recognized brand — we’re a slice of Americana, if you may — and we don’t have to make up history to be hip. But people also have certain memories and expectation associated with the brand, and it’s a bit more difficult to make changes. We’ve developed three R&D test locations here in Lexington where we try things out and push the envelope of what we believe consumers will accept from the brand today. Well, when we opened the first store in Lexington, we did not have hot dogs, and the second customer who walked up to the counter ordered a Coney dog — the second one! — so we put hot dogs and Coney dogs back on, and we put onion rings back on.
It would be easier to start a concept under a new name than to try and retool our existing history. So, let’s give them what they want and what they expect, and let’s just make it better than they remember. We meet with our Franchise Association on a regular basis, and literally everything we do that will touch a restaurant filters through that group. It’s not a top down thing, it’s more of a collaborative effort. Sometimes things look great on a spreadsheet or in a marketing campaign, but if you can’t execute it at the store level it’s not worth it. The worst thing you can do is have a great product that you execute poorly. So, we have a roomful of experienced operators who help us make those determinations. They are our conscience.
What guidance would you offer a business owner who came to you for advice? Truly understanding what your business is and who your customer is critical. For us it’s important because we straddle generations — we grew up with the baby boomer generation and now into Millennials and Gen Z. You have to know who those customers are, and for us we may have to move more slowly because we have a foot in both camps. All of the bells and whistles of technology today and all the new ideas and concepts are wonderful, and there’s a place for all that but not necessarily for our customers. We look at our business as being more evolutionary than revolutionary because we need to hang on to the customers we have while we grow a new customer base. BL
Through 2020, A&W’s samestore sales increased by more than 50 percent since a group of franchisee owners purchased the brand in 2011. “Year-to-date in 2021, we’re up another 20 percent on top of that,” said CEO Kevin Bazner. PHOTO FURNISHED
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JULY 2021
WWW.BUSINESSLEXINGTON.COM
Who’sWho New Hires & Promotions The Fayette County Board of Education has unanimously moved to appoint Demetrus Liggins to be the next superintendent of Fayette County Public Schools. Currently, Liggins, PhD, serves as superintendent of schools in Greenville Independent School District (ISD), an urban district outside of Dallas, Texas. Nelson Murphy, a financial operations executive with experience in corporate and higher education fields, has been named as Transylvania University’s new vice president for finance and business. Harrison Lane has joined SVN Stone Commercial Real Estate. Kentucky American Water has appointed Shelley Porter as director of engineering and Ryan Bethel as manager of compliance for Kentucky American Water and Tennessee American Water. Keeneland has named prominent bloodstock consultant Cormac Breathnach as its new director of sales operations. Kyle Wicker has joined Cumberland Valley National Bank & Trust as a vice president, commercial lender for the Lexington area. The Kentucky Community and Technical College System (KCTCS) Foundation elected the following three new members to its board: Stephanie Bell, vice president, Government Affairs, Windstream;
EMPLOYMENT NEWS AND AWARDS IN OUR COMMUNITY
Chris Perry, president/CEO, Kentucky Association of Electric Cooperatives; and Pamela Smith-Wright, commissioner (retired), City of Owensboro. Christopher Andress has joined Central Bank as vice president, senior trust officer, and Ashley Norvell Rodgers has been promoted to cash management officer I, assistant vice president. Bank of the Bluegrass & Trust Co. in Lexington announced that Kathy D. Meade has joined the bank in the role of vice president, chief compliance officer, and Larra E. Freeman has joined the bank in the role of universal banker at its Southland branch.
LIGGINS
MURPHY
PORTER
BETHEL
BREATHNACH
WICKER
BELL
PERRY
SMITH-WRIGHT
ANDRESS
RODGERS
MEADE
FREEMAN
JENSEN
FARFAN
CISSELL
NIE
CLARK
DAVIS
BROWNING
BOYD
Kristel Jensen, most recently retail regional manager of Fifth Third Bank in Chicago, joins the Kentucky leadership team as retail executive. alt32 + Cox Architecture has welcomed Jill Annarino Farfan, AIA to the team as project architect at its Lexington headquarters. As part of plans to elevate and expand the Kentucky Bourbon Festival, event officials announced Jennifer Cissell will join the festival team as the new vice president of operations and administration. “The Lee and Hayley Show” has announced the addition of Jacqueline Nie as the show’s new director of marketing. Lexington Christian Academy has
announced the hiring of Diana W. Clark as the school’s new director of development.
ups, sports physicals and visits for acute and chronic illnesses for children of all ages.
design; and Keith Holland will transition from vice president of operation to COO.
Integrity/Architecture has welcomed architectural designer Abby Davis and marketing coordinator Emily Browning.
Office Resources, Inc., has announced the following recent organizational adjustments: Pam Freeman will transition from CFO to CFO and CAO; Caitlin Neal’s role will expand from director of sales to vice president of sales; Paula Smith will transition from manager of design to director of
Kudos
Lexington Clinic Beaumont has welcomed Erika Boyd, MD, FAAP. Boyd will provide pediatric services, including well-child check-
Dean Dorton Allen Ford, PLLC (Dean Dorton) has announced the formal retirement of Doug Dean from public accounting. Dean was the founder of Dean Dorton and continues to serve as a tax director. BL
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The Salomon family: Erin, Seth, Simone and Art
CREATE A FAMILY LEGACY OF GIVING. EASY. EFFECTIVE. REWARDING. The Salomon family organizes their charitable giving using multiple giving funds at BGCF, including a multi-generational donor advised endowment fund. Not only do they give together, Art and Seth also work together at Salomon & Company, an independent wealth planning firm. Art and Seth find working with the Community Foundation to be so effective, they recommend us to their philanthropic clients. Call 859.225.3343 to establish a charitable fund for you, your family or your clients.
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