Bill Stenzhorn of Wild Eggs
An exclusive eskca interview with Bill Stenzhorn (president) of Wild Eggs, which was honored in our:
Tell us your origin story. How did you come to be involved with Wild Eggs?
I started my professional career with Pizza Hut and initially learned the restaurant business from that great organization. They invested in me and rewarded my efforts with frequent and meaningful promotions. I left them to lead the growth of a regional Mexican chain, where we also acquired a sizeable Applebee’s franchisee. It is apparent that my roots run deep in the food and beverage industry and when I had the opportunity to become president at Wild Eggs, it was a chance to contribute to an already successful, dynamic brand. The Breakfast-Brunch-Lunch segment is rapidly growing and extremely popular right now and I wanted to be a part of it. Managing corporate-owned and franchise locations is exciting and taps into my many years of experience. Wild Eggs is a perfect fit for me, and I enjoy it immensely.
What were the biggest hurdles you encountered in your journey?
As a young professional, the biggest hurdles were the usual challenges like learning patience, learning to appreciate people who may have different opinions, allowing myself to be managed, and understanding that education is a lifetime endeavor. As challenging as all these things were, nothing compared to the challenges of managing a business in 2020.
I missed the class on pandemics in school. Thus, this has been a day-to-day learning experience in maneuvering through the COVID-19 nightmare; anyone that tells you differently is a lot smarter than I am. Moreover, in today’s environment, leaders in my position must understand that most people are frustrated, anxious, financially challenged, and are uncertain about the future. Having COVID-19, serious social concerns, and the polarizing political climate all come together simultaneously produces significant challenges for a restaurant operator whose overall objective is to serve a guest with a terrific meal. I have found that high visibility in the restaurants and over-communication with my team is an effective approach.
What does the future hold for you and Wild Eggs?
The future for Wild Eggs has never been more promising. Our concept has bounced back quickly and both the corporate and franchised locations are doing well. I am fortunate to be surrounded by top-notch restaurant operators throughout the organization who value teamwork and who really know our guests. Further, we have an amazing group of vendors who supported us through the pandemic and continue to work through manpower and supply chain issues daily. To say that I am excited about the future at Wild Eggs would be an understatement.
What are your thoughts on the food scene in Louisville?
I have worked, travelled, and resided all over the country throughout my lifetime. I have not seen a community that cherishes original food & beverage offerings and entertainment experiences like Louisville. Whether you want to tour a bourbon distillery or indulge yourself with a unique version of an eggs benedict, Louisville is the city to explore and enjoy with family and friends. Our local chefs love to demonstrate their expertise and our hospitality professionals are proud to work in our industry. Visiting Louisville is a must and experiencing different local establishments is a great time. The diversity of our community and the wonderful mix of locals and transplants have created a magical environment to grow businesses and to foster prosperity.
What’s your best advice for aspiring restaurateurs?
The restaurant business has been very good to me and my family. I owe the industry for introducing me to my mentors, my business network, and my many friends who mean the world to me. Our business is not for everyone; we work while the world plays, and we play while the world works. If an aspiring restaurateur can accept this lifestyle along with the incredibly long hours and the physical demands, they will have the right attitude for the journey. I stayed in the business because I had a passion for culinary arts, and I enjoy serving and meeting the guests. When the guest leaves happy, it is a wonderful thing. But when the guest returns, it makes the hard work worthwhile.
As for a particular roadmap, everyone does it differently. However, my advice would be to begin at the bottom and work your way up. Understand every detail of the operation; study the food and beverage items so that you can distinguish between high quality and inferior products. This will give you the confidence to train a passionate staff, who always treat every guest as though they were a guest in their home. Learn to develop a strong team around you who possess the same values and do not let one negative employee, supervisor, or guest ruin your day. Last, learn the administrative side of the business and always have fun at work.
Our readers love recommendations! What’s your favorite dish at Wild Eggs?
Wild Eggs was hatched in Louisville, Kentucky in 2007. The restaurant was built from a foundation of delicious home cooking, where fantastic memories of wonderful family meals found expression in a true passion for food and beverages. Our frequent guests tell me that any of our specialty 4-egg omelets with a mimosa or a selection from our Wild Eggs Creations, like the Potato head Casserole with a Tequila Sunrise, are their favorite recommendations for friends. My personal favorite is a fall selection from one of our seasonal limited time only menus – the Pumpkin Pancakes with a glass of fresh squeezed orange juice. And people wonder why I am always smiling.