An introduction to Thee Pub Inc.
Our organization formed from a common vision developed over a lengthy period of time. Many of us were Hospitality/Restaurant Industry Associates who had become true friends over the course of 15-20 years. A group of us decided that we wanted to open places that would appeal to “us”. Each of us having direct and indirect affiliations with restaurants, bars and catering for multiple decades led us through many blueprints of opportunities. Some of those are now reality and others are poised to come to fruition.
Our concept evolved around the idea that, as a group, we were a formidable Owner/Manager of a business. Our backgrounds in Food Production, Food Service, Restaurant/Bar Management, Catering, Restaurant Law, Accounting, Sanitation, Business Operations and Sales position us uniquely. We have the industry knowledge and contacts to open a Restaurant and Bar which will be supported not through hit or miss trial and error but by already tested and proven strategic planning.
Our premise was to operate a business that had 5 Owner/Managers who could be at the establishment either together or separately to oversee and assist as needed. We all work off the same plan for great service and unique food and will direct that effort together, to be accomplished by our supervisors and hourly staff.
Our experience has shown us that there are many more opportunities, in addition to dining room meals and lounge drinks, which can add profitability to an operation. Our unique team has developed no less than 9 other streams of revenue for our facilities, in addition to what would be “regular” restaurant and bar business. We evaluate the geographic area in which we want to locate and customize one of our business plans that makes the most sense for the location. While “Location, Location, Location” is still an important business chant, “Creative Thinking, Creative Planning, Creative Execution” follows closely next, for our Team.
Thee Pub Inc.
Introducing the team:
Rich Nachazel ~ graduated from the Hotel/Restaurant School at Michigan State University. He has enjoyed both property and multi-unit management. Rich spent 12 years helping to develop Toledo as a convention and visitor destination as Director of the Convention & Visitors Bureau.
Tom Henkel ~ entered the hospitality industry professionally in 1973 in Buffalo N.Y. as a restaurant manager of The Roycroft Inn and as sales director of the Turgeon Restaurant and Catering Corporation with 16 properties. Tom has a B.S. in Economics from Canisius College with graduate work in Accounting at UT.
Joanne Root ~ is the Greek food influence in the group. Joanne is currently responsible for payroll, general ledger and accounts payable. Along with her accounting, she has also been a weekend head waitress for the Spaghetti Warehouse for twelve years.
Samuel B. Morrison ~ is an attorney practicing law in the Toledo, Ohio and Atlanta, GA., specializing in franchise, business formation, and litigation. Mr. Morrison is also an avid brewer of fine quality beer. He has credentials as a Sanitarian from the city of Milwaukee, Wisconsin.
Kirk P. Dixon ~ is the young one in the group at 31 years old. Kirk has most recently operated his own restaurant in Sylvania, OH. On the culinary side, Kirk has been an Executive Chef at Michigan States’ University Club. Kirk earned his degree at Johnson & Wales University, Charleston, S.C. Kirk will also take the lead on our wine selections.