brand book
DESCRIPTION
Get to know 50 Eggs, Inc. Review the various creative concepts including Yardbird, Swine, Khong, Patpong and Lewellyn's.TRANSCRIPT
YARDBIRD SOUTHERN TABLE & BAR CHICKEN N’ WATERMELON N’ WAFFLES
YARDBIRD SOUTHERN TABLE & BARYARDBIRD SOUTHERN TABLE & BAR
WE CAN EAT
5 0 E G G S
KHONG RIVER HOUSECHICKEN NOODLE CURRY
KHONG RIVER HOUSE
HAND CRAFTED
OWNED OPERATED.
SWINE SOUTHERN TABLE & BAR
ABOUT USNamed “One of the Coolest Multi-concept Companies in the Land”
by Restaurant Hospitality Magazine, 50 Eggs, Inc. was founded by John Kunkel,
who owns and operates some of Miami’s most popular restaurants:
The James Beard nominated and award-winning Yardbird Southern Table & Bar, Khong
River House, Swine Southern Table & Bar and Patpong Road. Kunkel is also known for
creating and developing the fast casual Mexican chain, Lime Fresh Mexican Grill.
In 2014, development plans include the launch of Lewellyn’s Chicken and Biscuits fast casual
restaurant, the expansion of existing concepts to other national markets and the unveiling
of Test Kitchen by 50 Eggs; a community culinary experience, set within Miami’s historically
preserved MiMo district, also serving as the nest for the 50 Eggs corporate headquarters.
2001
20042010 2012
2011 20132014
TIMELINE
OPENED
OPENED
OPENEDOPENED
MASTER LICENSE AGREEMENT WITH
RUBY TUESDAY, INC.
SOLD LIME FOR $24 MILLION TO
RUBY TUESDAY, INC.
TASTE BAKERY CAFÉOPENED
> > > >>>>TASTE BAKERY CAFÉ
SOLD
50 EGGS FOUNDED
SWINE SOUTHERN TABLE & BARRACK OF RIBS
JOHN KUNKELOWNER
John founded 50 Eggs a dozen years ago with an unyielding drive and a “nothing’s impossible” ethos, hence the Cool Hand Luke reference for the name. For the past 20 years, his wildly successful projects
have been fueled by a sleeves-rolled-up, sweat-on-the-brow, entrepreneurial spirit.
Kunkel opened his first concept, Taste Bakery Café on South Beach when he was just shy of 30 years old. It quickly became a local favorite. Three years later, he sold it after he opened Lime Fresh Mexican Grill, a concept he went on to expand throughout South Florida, and in 2010 signed a master license agreement with Ruby Tuesday, Inc., to take Lime to more than 200 locations across the Southeast. In
2012, Kunkel sold the Lime concept for $24 million to Ruby Tuesday, retaining ownership of the original flagship location on Miami Beach.
The diverse concepts under the 50 Eggs umbrella also benefit from the company’s ability to handle everything from brand development and interior design to operations management for each of its concepts.
“We have an amazing culture within the company, and people that believe in this work,”Kunkel says.“If I have an idea,I talk to my team, they help flesh it out and make it better, and then we do it. I love to create something, present it to our guests, and get this instant feedback. It’s like painting something
and showing it at a gallery but we do it everyday. It’s challenging, exciting, and rewarding.”
FAVORITE 50 EGGS DISHLewellyn’s Fried Chicken
YARDBIRD SOUTHERN TABLE & BAR
YARDBIRD SOUTHERN TABLE & BAR
EDDIE ACEVEDOCHIEF OPERATING OFFICER
Eddie Acevedo knows what it means to remember a guest’s name. He also knows what it feels like to spill ice-cold water down a lady’s back in view of a full house.
Eddie has worked in the hospitality industry since he was a kid. From busboy to beverage manager, bookkeeper to Maitre ‘d. After an 11 year stint with his very first employer, the Relais et
Chateau Horned Dorset Primavera Hotel, where he began as part of the opening team and received in-depth,on-the-job training in every facet of luxury hotel and restaurant operations, he moved on to work with James Beard Award-winning Norman Van Aken. There he spearheaded a complete
restructuring of the Chef’s AAA 4 Diamond and Mobile 4 Star Award-winning flagship restaurant located at the Ritz Carlton Grand Lakes in Orlando, before heading south to lead 50 Eggs’
opening of Yardbird Southern Table & Bar.
“I believe in a ‘permaculture’ where brand standards and systems become self-sustaining…until they don’t. Then to succeed, you have to adapt. You can’t be rigid. It’s about fluidity,
keeping your finger on the pulse and the desire to continually evolve and get better”.
FAVORITE 50 EGGS DISHMolasses Brined Smoked Duck
RICARDO CELORIOVICE PRESIDENT OF FINANCE
Ricardo brings with him, more than 15 years
experience in accounting and finance.
Most recently, Ricardo supported Celebrity
Cruises shipboard operations as the
Director of Finance, and helped guide the brand
to record profitability. His 11 years at Royal
Carribean also included leadership roles in
operations accounting and corporate finance.
Ricardo is a Certified Public Accountant
with a B.S. degree in Finance and a Masters
in Accounting from the University of Florida.
Ricardo is engaged in the community and
played a key leadership role in developing
the Big Brothers Big Sisters School-to-
Work program at Royal Caribbean.
RICHARD FLAHERTYVICE PRESIDENT OF OPERATIONS
Richard’s career has spanned 19 years in the
hospitality industry having held Operations,
Franchising and Human Resources leadership
roles at Ruby Tuesday, Inc. He began his
career with the company in 1994 while
attending Auburn University.
Richard entered the management training
program in Atlanta upon his graduation in
1996, quickly working his way to Managing
Partner in 1999. Most recently Richard
served as Vice President of Operations,
reporting directly to the President and
Chief Operations Officer.
FAVORITE 50 EGGS DISHChicken N’ Watermelon N’ Waffles
FAVORITE 50 EGGS DISHThai Crispy Duck
ISABEL PORZECANSKIVICE PRESIDENT OF PEOPLE & CULTURE
Before joining 50 Eggs, Isabel was with
Four Seasons Hotels & Resorts for 12 years
in Palm Beach, Los Angeles, London, and
Miami. Most recently, Isabel served as
Director of Human Resources at the Four
Seasons Miami, serving over 400 employees.
Prior to Four Seasons, Isabel worked for
Mandarin Oriental Hotel Group for
several years in New York, as Restaurant and
Bar Manager prior to moving to Human
Resources as Learning Manager. She is originally
from Uruguay, and studied Hotel Management
in Argentina and Switzerland.
CARRIE COPELANDVICE PRESIDENT OF MARKETING & PR
Prior to joining 50 Eggs, Carrie worked
for Baha Mar Resort, Wyndham Resorts
and most recently Fontainebleau Miami
Beach, culminating in over 10 years of
hospitality experience.
As Director of Marketing at
Fontainebleau, and a member of the
grand reopening team in 2008, Carrie was
responsible for all marketing related
activities surrounding advertising,
promotions, collateral, social and events
to support the hotel, spa, retail outlets
and various food and beverage outlets.
FAVORITE 50 EGGS DISHBurmese Noodle Curry
FAVORITE 50 EGGS DISHSlow-Smoked Brisket Steak
SWINE SOUTHERN TABLE & BARRACK OF RIBS
WE CAN EAT50 eggs
COOL HAND LUKE1967 AMERICAN FILM
OUR CULTURE STATEMENT
In the late 1960’s film classic, Cool Hand Luke, Paul Newman’s devil-
may-care attitude lands him in a Florida jail for cutting off the heads
of parking meters. Outnumbered, Newman is dared by his cellmates to
eat 50 hard-boiled eggs in an hour. Fueled by his stubborn instincts and
unwillingness to conform, Newman trumps his naysayers and defies all odds
– proving that he can accomplish anything he sets his mind to. It’s this
ethos on which our company was founded. 50 Eggs is a place where ideas
become plans, plans become actions, actions become success. It’s a place
where we always find a way to overcome the impossible –
A Place Where We Can Eat 50 Eggs.
PASSION & PRIDEFinds pride
and purpose in providing exceptional service and product;
values quality and appreciates details;
goes the “extra mile” and displays a sense
of urgency.
OUR 5 GOLDEN EGGS
LOYALTYWorks
cooperatively with others; demonstrates
high standards in day-to-day, job
related activities; considers the needs of
others when taking action.
Enjoys serving others; is friendly,
warm and welcoming; seeks ways to improve service; is engaging with employees and
guests alike.
Hospitality & Care
WORK ETHICIs hard-working and dependable;
shows initiative; is fair and honest; is
motivated to do an excellent job; remains
positive and professional under
pressure.
FLEXIBILITY
Accepts and responds to a
changing environment and feedback; adjusts
priorities on short notice; is able to
multi-task.
OUR CONCEPTS
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THE CONCEPT
Tu c k ed u p st air s o f K ho n g Riv er Ho u se , Pat p o n g R o ad b rin gs Thaila n d’ s R ed Light Dist ric t t o Mia mi B eac h. C o mp let e wit h sn ac k s serv ed u p in Asian t ak e - o u t b o xes, c o c k t a ils p resen t ed Thai- st y le in c lea r p last ic b ags, an d a p lay list t hat b rin gs t he b est o f t he 80s an d 90s hip ho p , t his “B an gk o k - c hic ” b ar is a w eek en d p la y gro u n d f o r in - t he - k n o w lo c als.
!""" B R AND B OOK ! 2 0
Th e b a c k do o r w i t h Th a i l i c en se p l a t es ma r k s t h e en t ry w a y f o r t h e di m l y - l i t st a i r c a se. U p st a i r s, fin d st a n di n g r o o m f o r 4 0- 5 0 gu est s a n d c o zy l o u n g e sea t i n g o n p l u sh , b r o w n l ea t h e r so f a s, ma k i n g f o r a n i n t i ma t e p a rt y sp o t w h ere g u est s c a n r el a x .
21 Y PATPONG Y
SOUTHERN TABLE & BAR
3 !""SWINE SOUTHERN TABLE & BAR !
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Top Te n Re s t a u r a n t s in C or a l G a b l e s
High -e nd wh isk e y a nd cr e a tiv e te ch niq u e s a t Swine in C or a l Ga b l e s
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The story begins in 1944. A young bride is eager to please PMZ�[_MM\PMIZ\��I�[WTLQMZ��PWUM�NZWU�I�LQNÅK]T\�_IZ��<PM�aMIZ[� WN�[\ZQK\�UQTQ\IZa�XWZ\QWV[�\I]OP\�PMZ�P][JIVL�I�KZQ\QKIT�IXXZMKQI\QWV�NWZ�NZM[P�UMI\[�IVL�XZWL]KM��;PM�_W]TL�Y]QKSTa�TMIZV�PW_�\W�KWWS���*ZQVOQVO�\PM[M�_PWTM[WUM�ingredients to every meal was her labor of love. This woman was Lewellyn, the foundation of our family IVL�\PM�VIUM[ISM�WN�W]Z�ZM[\I]ZIV\���In tribute, we bring her heart and passion to everything we do.
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Lewellyní s S tory
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Lewellyní s F ood Inspiration
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Lewellyní s U niform Concepts
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Lewellyní s S ign Concepts
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Lewellyní s T akeo ut Menu
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Lewellyní s W ebsite and Social
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