Happy Mother’s Day!
Tom Nahas of Twisted Taco & Big Kahuna
Tom Nahas joined us to talk about Twisted Taco, which was established in 2002. It quickly became one of the hottest places in midtown, and tested the concept in the suburbs, where it thrived. Twisted Taco is a cross between an old West saloon and a sports bar, featuring top shelf Tex-Mex cuisine including California style burritos, sizzling fajitas, homemade salsas and of course, their famous “Twisted” tacos. There are now 8 locations across the area, and growing.
Tom also introduced his new concept, Big Kahuna. Big Kahuna will be an innovative and exciting flex casual concept, offering a fast casual lunch and full service dining in the evening. It will feature a 30-foot bar, multiple 50-inch flat screens, and outdoor patio seating. The first location is across from Morton’s Downtown location and will have a surf theme with whitewashed wood. Sounds great.
Tom shared his insights into location selection, themes, menus, marketing and finance. You are sure to learn from his great insight.
Geordy Murphy – Owner/Operator of Cypress Hospitality Group
Geordy Murphy is President and Owner Operator of Cypress Hospitality Group, an executive search firm that recruits for restaurants, clubs, bars and hotels. His clients include The Cheese Cake Factory, Kimpton Hotels, Bubba Gump Shrimp Company, Buffalo Wild Wings, David Bouley, Pat Kuleto, Wolfgang Puck, Buffalo Wild Wings, and Bradley Ogden. Geordy has served in every facet of business. He was with Club Corporation of America where he opened the Plaza Club in Honolulu, Hawaii, and later, the Canyon Creek Country Club in Richardson, TX. Geordy then was Director of Marketing and Management for Studebaker’s of America, the phenomenally popular ‘50s, rock‘n’roll-themed bar. Wolfgang Puck selected him to build and open Postrio in San Francisco. In 1992, Murphy created his own concept, Geordy’s Restaurant on San Francisco’s Union Square. Esquire magazine recognized it as one of the “Ten Best New Restaurants of America” in 1994 and the NYT named it one of the “Four Best Restaurants in San Francisco.” From 1996 until 2000, Murphy was COO and co-founder of Long Life Noodle Company, another highly rated restaurant concept. One of his most memorable experiences was helping Russell Siu from 3660 On The Rise, one of Honolulu’s top restaurants, cook at the prestigious James Beard House.