We recently connected with Jake Burgess and have shared our conversation below.

Jake, thanks for joining us, excited to have you contributing your stories and insights. We’d love to go back in time and hear the story of how you came up with the name of your brand?

I have been in the “food industry” since I was seven years old. I opened a concession stand at my father’s auction company, Burgess Auction Co with my sister, and as they say, the rest is history. He gave me the last $100 he ever gave me to go buy food for my new venture. Once the night was over and I had to do inventory for the next auction, I was hooked. He taught me lessons that I still use today. He opened his auction house so we could spend time together as a family. My mother was a huge influence on my food journey. She helped with coordinating the concession stand as well as consistently making “supper” for our whole family. EVERY NIGHT! Never missed a home cooked meal. When I went out on my own at 27 to start a business, I knew I wanted to pay tribute to Mom. Her name is Jane, and that was my initial plan. Name the restaurant Jane’s or Plain Jane’s, but driving down the road, it just hit me one day. Her maiden name is TeaGardin, and my partner’s mother’s name was Fox. So, FoxGardin was born.

Jake, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

From the days of concession stand into a local Pizza shop, I spread my wings and searched out the best chef’s I could find, from the midwest to Florida. I worked my way up at every restaurant I was at until there was no more room for growth. I worked in Indianapolis as Executive Chef of a fine dining steakhouse, Prime47, until my calling came to take the chance and open my own restaurant. We focused on food, service, and atmosphere. From there we were named top restaurants in Indiana as well as 52nd best restaurant in the USA by Yelp as well as many other accolades throughout our 10 years of business. What sets us apart from other restaurants is our attention to detail in all facets of our business. Food is top tier, service is impeccable and the vibes of the atmosphere are unreplicable. We provide the best of the best in a market where many are cutting corners.

Let’s move on to buying businesses – can you talk to us about your experience with business acquisitions?

We bought one of the most famous restaurants in the midwest. Bonge’s Tavern has been around since 1934. It has become a staple in the area for nostalgia, quality, and tradition. Being the 3rd owner in 89 years was quite daunting. We had such a loyal following of fans and critics alike, that taking on a legacy business was like walking a tight rope. We simply wanted to enhance the offerings all while keeping the allure. It took us 18 months to finalize the “deal” because the owner’s expectations for the sale and what the banks expections were quite different. A lot of negotiating and really honest conversations were had.

Have you ever had to pivot?

COVID, Our industry was one of the most forefront industries affected. Being IN the building and having to follow regulations set by someone not was quite the hassle. In order to run our business by not showcasing what we do so well. IE. Service, atmosphere, and fresh food as well as combating rising costs gives me anxiety just reliving that time. We went to full carry out and cut our labor to hopefully stay within our margins. We lost a handful of great employees but gained some as well

Contact Info:

• Website: https://www.foxgardin.com
• Instagram: @foxgardin
• Facebook: FoxGardin Kitchen & Ale