FSR April 2023

CHEF PROFILE CHEFS & INGREDIENTS

tory with new restaurants on deck, and Reeves used the pandemic shutdown as an opportunity to renovate e Barley Hound. When it came time to reopen, the proprietor wanted his catering part ner at the helm with a slew of new menu items and recipes. “I think one of the things that moti vated me to step in was that I noticed I didn’t feel like cooking was going to be something I was just going to give up again. I’m too far in it. It’s deep in my roots, of what I feel like I should be doing,” Burris says. And as it turns out, e Barley Hound “I want to cook really good food that gives them some nutritional value over some mass-produced items that taste like water.”

It’s not gritty like frozen patties or any thing like that.” Burris would later move back to Prescott and help open a café/restaurant. But as happens with many in the service industry, the chef experienced burnout, leading him to take a step away from res taurants altogether. He became inter ested in CrossFit and eventually trained as a coach and opened his own gym. But taking the chef out of the kitchen didn’t take the kitchen out of the chef. “ e whole time people would ask me to cater parties for them, and it was a great side hustle,” he says. “So I would do that, and then I became close friends with Skyler Reeves … and we created a catering business. We grabbed every party we could grab, we tried to get our name out there as much as possible.” The catering business, Hawk & Hound, was gaining steam when COVID hit. Despite the challenges, Vivili Hos pitality continued its forward trajec

is the perfect intersection for the chef’s many diverse interests and expertise. Burris works to source clean, local ingre dients, whether grass-fed animal pro tein or organic produce; he is, after all, a chef and a board member of the Prescott Farmers Market. Burris can also trace this commitment back to his forestry days and CrossFit experience. “Vegetables that come from 20 miles away versus who-knows-where-they come-from, there’s a lot more nutritional value in those products,” he says. “I want to cook really good food that gives them some nutritional value over some mass produced items that taste like water.” And regardless of whether a guest is a vegetarian or straight-up carnivore, he wants them to look at food di erently, to see the inherent value in keeping F&B dollars within city limits. In other words, the chef would like consumers to learn from the path he’s forged and the con nections he’s made along the way.

total investment 10k • Go into business for yourself, not by yourself • Average owner earned over six figures* • Ability to demonstrate the gold standard in service Do you want to be an owner?

Scan today to apply for franchise opportunities across the U.S.

www.steaknshakefranchise.com *Based on the average annual earnings of 82 Steak ‘n Shake Franchise Partner Program franchisee outlets opened and operating for 12-months or more during the two-year period ending December 29, 2021, as published in our April 29, 2022 Franchise Disclosure Document. Of these 82 outlets, 34 (40.6%) met or exceeded $136,933 annual average earnings. However, your individual results may vary and there is no assurance that you will do as well.

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FSRMAGAZINE.COM

APRIL 2023