FSR April 2023

NEXTGEN 25

the industry from within and set a new standard for the hospitality model of the future. “As someone who’s been in this indus try my whole life, I absolutely love it, but I see the challenges in it, the depression, the money aspect of it,” Sarber says. “Even the highest-paid people in the industry are still somewhat not having a full life or doing the things they want to do, and it doesn’t have to be that way. We’re thinking about what we can do to change it.” After two restaurant startup attempts went south, Sarber started working on the Agave & Rye concept in October 2017, a tequila and bourbon hall with “epic” tacos that take inspiration from around the world. “We focus on doing true French technique, so we don’t do anything fro zen. Everything from scratch. e only thing that comes out of the freezer is ice cream,” Sarber says. Where else can you nd something like e Crown Jewel, a French-inspired taco with lobster, truf- e oil, and mac and cheese? The idea of making food an adven ture and taking you somewhere play ful with every bite was etched into the blueprint for EPIC Brands, with a mis sion to provide elevated, chef-inspired meals and pair the experience with bour bon, tequila, and craft cocktails made from freshly squeezed juices and pre mium spirits. But the initial challenge to opening was nding working capital. “ at’s the case with most mom and pops,” Sarber says. “Whatever you sell the weekend before pays your payroll the next week.” Sarber and her husband started Agave & Rye with all they had at the time—$1,200 and a knack for negoti ating. After finding the perfect circa 1950s bar, Sarber worked out a monthly payment plan with the previous owner. And on February 8, 2018, the restaurant opened in Covington, Kentucky, with lines down the road. Buzz and great reviews led to invest ment opportunities, which Sarber turned down at rst since she didn’t plan on scaling the concept. But one inter-

AGAVE & RYE SOLD 2.3 MILLION TACOS LAST YEAR—ABOUT 6,400 PER EVERY DAY THE RESTAURANT WAS OPEN—AS WELL AS NEARLY A MILLION MARGARITAS.

“PEOPLE SAY YOU’RE AN OVERNIGHT SUCCESS, BUT IT TOOK 30 YEARS TO BE AN OVERNIGHT SUCCESS.”

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FSRMAGAZINE.COM

APRIL 2023