Mindy Hargesheimer (00:00:00):
Well, thanks for coming in.
Whitney VinZant (00:00:01):
Thanks for
Mindy Hargesheimer (00:00:02):
Having me. Whitney VinZant. Love it. Hey,
Whitney VinZant (00:00:04):
You pronounced it correctly.
Mindy Hargesheimer (00:00:06):
Thank you. Did I? Yes. Well, I, I don't know if you know my last name, but it's a beast to pronounce, so
oh, there you go.
Whitney VinZant (00:00:11):
I'm not trying it. Not
Mindy Hargesheimer (00:00:12):
Even gonna try.
Whitney VinZant (00:00:13):
Okay. Har - I'm not trying it. No. I know that the second vowel, it's Heimer, right? Yeah.
Mindy Hargesheimer (00:00:19):
Harsheimer? Harg - well, it's Hargisheimer, but the - Hargisheimer. Okay. Authentic way to say it is
Hargisheimer.
Whitney VinZant (00:00:25):
Hargesheimer. Yeah. Okay.
Mindy Hargesheimer (00:00:26):
So- So that's what I married into.
Whitney VinZant (00:00:27):
Mine was Vinson.
Mindy Hargesheimer (00:00:29):
Originally.
Whitney VinZant (00:00:30):
Yeah. Ooh. But great-grandfather, he changed the S to Z.Page 1 of 81
Mindy Hargesheimer (00:00:35):
Oh
Whitney VinZant (00:00:35):
My gosh. Mr. Peel
Mindy Hargesheimer (00:00:36):
Didn't pronounce it correctly. Did you do a whole, like, deep dive into find out the history of how it
changed? I,
Whitney VinZant (00:00:39):
I didn't. Yeah. That's just, uh, through senior
Mindy Hargesheimer (00:00:41):
Legend. That's the lore that's made it. Yes. Yeah, it's way through. Oh my gosh. I love it. Well, I'm really
excited to have you, um, come in. Um, obviously we're gonna talk about a lot of different things. Your
restaurant group. We're gonna talk about your wines. We're gonna talk about, um, you being from the
Midwest. Like there's a whole bunch that I'm excited to learn about you. Your, so your restaurant group,
how many concepts do you currently have open today? 12.
Whitney VinZant (00:01:05):
12.
Mindy Hargesheimer (00:01:05):
Okay, perfect. And we'll talk about a few that are kind of like transitioning and that you're looking to
open, I think as well. Okay. If we can talk about it.
Whitney VinZant (00:01:12):
We, yeah. It's all on the table.
Mindy Hargesheimer (00:01:14):
Okay, good. Um, so, you know, huge fan of so many of your restaurants. I've got them here. We'll talk
about it. Originating with Louis Wine Dive. Um, you've taken over restaurants like Gram and Dunn,
um, Bowlings. Is that another one? Things like that, so. Uh,
Whitney VinZant (00:01:28):
Heritage on the Plaza, yep.
Mindy Hargesheimer (00:01:29):
Yeah, which is gorgeous. Thank you. Love it. So yeah, so we'll get into all that. Um, so let's kind of hear,
like, I wanna hear your background. I wanna hear about where you're from. Mm-hmm. Um, how you
ended up in Kansas City, how you got into doing the restaurant group, and, and we'll get into the detailsof, like, how all of these came together. And then you can kind of just hit us with, like, what it is that you
and your team are doing today with the restaurant group, what your mission is, what you guys are loving
about the restaurant scene in Kansas City.
Page 2 of 81
Whitney VinZant (00:01:58):
Okay. Well, I grew, I was raised in Wichita, Kansas. Mm-hmm. Uh, you know, I, I think, uh, f
following. Well, actually, the f - my first experience with the restaurant business was in high school.
Okay. Uh, you know, just summer jobs.
Mindy Hargesheimer (00:02:15):
Yep.
Whitney VinZant (00:02:15):
And, um, but I saw the camaraderie - uh-huh. Uh, the team and how the team has to work together. Yeah.
Uh, and, you know, be - I was active in sports throughout grad school, throughout high school. So that
was something I think that was a natural gravitation for me. Yeah. Later, uh, attended Wake Forest. Okay.
In, at Wake Forest, uh, you know, during summers, uh, I, I worked, uh, for Applebee's - Nice. Amongst
others. And, uh, and so had this foundation for restaurants. Yeah. I was a business finance major.
Mindy Hargesheimer (00:02:51):
Mm-hmm.
Whitney VinZant (00:02:52):
Uh, and my initial job, uh, after graduating was in that field. Okay.
Mindy Hargesheimer (00:02:58):
Very
Whitney VinZant (00:02:59):
Short time period. But, um, uh, didn't enjoy it. Really?
Mindy Hargesheimer (00:03:05):
I,
Whitney VinZant (00:03:05):
Yes. I, I was, uh, more entrepreneurial - Okay. Just
Mindy Hargesheimer (00:03:08):
In
Whitney VinZant (00:03:09):
General. And I think if you look at, you know, our track record -
Mindy Hargesheimer (00:03:12):Yeah.
Whitney VinZant (00:03:12):
You see a lot of that. Which has a lot, you know, there's a lot of goods and bads that come along with that.
Oh, I'm
Page 3 of 81
Mindy Hargesheimer (00:03:18):
Sure. Yeah. Those are some of the questions that I wanna hear that part of
Whitney VinZant (00:03:22):
It. Yeah. Well, but, um, a- and so the restaurant business being something I knew, something I
understood - Yeah. Um, it, it, you know, really lent itself towards being something that I thought - uh
huh.
Mindy Hargesheimer (00:03:37):
I
Whitney VinZant (00:03:38):
Could create a career of.
Mindy Hargesheimer (00:03:39):
Did your family work in the restaurant - No.
Whitney VinZant (00:03:42):
Industry?
Mindy Hargesheimer (00:03:43):
Okay.
Whitney VinZant (00:03:43):
No. Uh, my father was a surgeon. Okay.
Mindy Hargesheimer (00:03:46):
Uh,
Whitney VinZant (00:03:46):
Mother was a physical therapist. Uh-huh. Uh, I came from. I have four siblings. Okay.
Mindy Hargesheimer (00:03:51):
So
Whitney VinZant (00:03:51):
It was a large family. Um -Mindy Hargesheimer (00:03:53):
Four is a good number for you, it seems with - Yes. Um, siblings and kids.
Whitney VinZant (00:03:57):
Yes. Yes.
Page 4 of 81
Mindy Hargesheimer (00:03:58):
Four,
Whitney VinZant (00:03:58):
Four children today.
Mindy Hargesheimer (00:03:59):
Yeah.
Whitney VinZant (00:04:00):
Um, but so that was kind of, uh, you know, how it all started. I think it's changed a great deal from what it
started with to where we're at today. I
Mindy Hargesheimer (00:04:09):
Bet, yeah.
Whitney VinZant (00:04:10):
Um, I think our, our goals, our ambitions are a little bit different.
Mindy Hargesheimer (00:04:15):
Mm-hmm.
Whitney VinZant (00:04:15):
Uh, and, you know, that's, I, I, I think in a large way, that's just natural progression of one's career and
what, also what happens with one's life, you know? Yeah. When you had children, how, how did life
change?
Mindy Hargesheimer (00:04:29):
Yeah. When you have children, I mean, you know, I even think back to, um, I went to KU, you know,
majors today that people can get in school. Of course, before, they didn't include social media or - uh-huh.
The ability to learn. Like I didn't know when I was growing up that I wanted to host a podcast, right?
Yeah. Um, you know, that wasn't a thing back then, even though radio and stuff like that. So yeah, I mean,
the world evolves now, especially so quickly that it'd be, I'd be curious to hear how you guys feel like you
have to kind of evolve with everything happening, you know, whether it's the economy or the drinking
and all the things that we, we kind of talked about before we started. So - Yes. Yeah. So when you
graduated. By the way, I never worked at a restaurant. Really?(00:05:06):
I feel like one of the few and I feel like I - No, we can change that. I know. I feel like I, I did a disservice
to myself by not working at a restaurant and I feel like I want my children today, um, maybe they can
come work at one of yours. We have talked about them like,
"Go work at a Chick-fil-A, go work with all
the high school kids. Go learn, like, operations of, like, you know, how a lot of that stuff works.
" But I'm
like,
"I probably would've been better off if I did have an experience.
"
Whitney VinZant (00:05:29):
I, I think one of the, one of the most important things is the ability to communicate and get along with
people in general. For
Page 5 of 81
Mindy Hargesheimer (00:05:36):
Sure.
Whitney VinZant (00:05:36):
I think, um, you know, a lot of the work that is done in restaurants is so - it's based upon humility. It's
Mindy Hargesheimer (00:05:44):
Collaborative.
Whitney VinZant (00:05:44):
It's - But it, but it's also based upon, you know, working with your neighbor and - uh-huh. And being able
to communicate with any guest who can come from any place - Right. You know, uh, that, that sits down
in, in your restaurant.
Mindy Hargesheimer (00:05:58):
Yeah.
Whitney VinZant (00:05:59):
So, um, you know, for, for children who are shy - Yeah.
Mindy Hargesheimer (00:06:03):
It's,
Whitney VinZant (00:06:03):
It's a perfect place for them to - Absolutely. To
Mindy Hargesheimer (00:06:05):
Break out of that. That's good point. I think I was, I was scared to carry a tray. That was my though at the
time. I'm like,
"I will absolutely spill this and I don't think that I can do it.
" So anyway, I just wanted to
point that out. But okay. Yeah. So after you graduated from Wake Forest, where did you go from there?
Did you go back to Wichita? Did you stay there?
Whitney VinZant (00:06:24):No, the initial, uh, uh, our initial restaurant that, that we started was in franchising - Okay. With old
Chicago restaurants in Oklahoma. Okay.
Mindy Hargesheimer (00:06:36):
Oh, oh, Oklahoma. Yeah. Got it. Okay.
Whitney VinZant (00:06:38):
So, um, you know, that, that was kind of an interesting story. I, you know, I was young and out of college.
Uh-huh. And, you know, they, they knew that we had a history with, with restaurant management and, and
had a, you know, an understanding, but certainly not with restaurant ownership. That's a different, you
know - And
Page 6 of 81
Mindy Hargesheimer (00:07:00):
Is we, you and a business partner or a friend? Yeah.
Whitney VinZant (00:07:03):
Uh, business partner and friend. Okay. Uh, Corey
Mindy Hargesheimer (00:07:06):
Gonzalez.
Whitney VinZant (00:07:07):
Mm-hmm. Uh, who oversees all of our operations. Okay. But the, um, they initially, uh, you know, turned
us down several times. Oh,
Mindy Hargesheimer (00:07:18):
Really?
Whitney VinZant (00:07:19):
And it was only after, uh, going to see, I think I saw 80 some of the, at that point, it was a little bit over
100 locations. And in so doing learned what it was that - uh-huh.
Mindy Hargesheimer (00:07:34):
What
Whitney VinZant (00:07:35):
The correlations were for sales. In fact, drew a regression model based upon that. Wow. So one of the
characteristics we found, I found was that, uh, the Academy store in Colorado Springs and the East
Kellogg store in Wichita, Kansas -
Mindy Hargesheimer (00:07:53):
Uh-huh.Whitney VinZant (00:07:54):
Were close to military bases.
Mindy Hargesheimer (00:07:58):
Okay.
Whitney VinZant (00:07:58):
So our first, uh, old Chicago that we opened was across from Tinker Air Force Base in Midwest City,
Oklahoma.
Mindy Hargesheimer (00:08:05):
Nice.
Whitney VinZant (00:08:06):
Page 7 of 81
Yeah. And, uh, fortunately enough, uh, we were right. It, uh, I think it was the second. It was top five of
the openings Old Chicago ever had. Wow. Um, but so we, so we got - Right place, right time. We got the
sales right, but we didn't, we didn't know the other part of the business at that time. Okay. Not well
enough.
Mindy Hargesheimer (00:08:24):
Yeah.
Whitney VinZant (00:08:24):
Took a while.
Mindy Hargesheimer (00:08:25):
Yeah. And is that because you guys were young at the time, so people weren't necessarily, like, you
know, taking you in right away? Credibility. Yeah.
Whitney VinZant (00:08:32):
Yeah.
Mindy Hargesheimer (00:08:32):
Yeah. Okay. All right. So then let's kind of flash forward to Louie's Wine Dive, which started it all, right?
Yes. For your restaurant group.
Whitney VinZant (00:08:41):
Yes. That was, um, so over time, we decided we wanted to do our own restaurants. Yeah.
Mindy Hargesheimer (00:08:45):
BeingWhitney VinZant (00:08:46):
Creative. Mm-hmm. Um, we also saw that we thought that, you know, we could be successful with it.
Um, simultaneously had developed a passion for wine. Mm-hmm. Um, and so, uh, we opened Louie's
Wine Dive with a, uh, culinary partner, our first one in Des Moines, Iowa. Mm-hmm. And, um, uh, I th -
you know, at that time, it was a neighborhood restaurant - uh-huh. That had fresh wines, you know, wines
of different Appalachians and different varietals that you didn't commonly see, which you saw less of.
Okay. You, you know, in their, their, in 2010 - uh-huh. 2000 than, than you do today. Okay. Uh, so, uh,
and then pairing that with, uh, with, you know, with scratch-made food that, you know, delicious food.
But selling it at a reasonable price seemed a, it just seemed a, a good, uh, business plan. And - uh-huh. So
we opened the first, it was su- successful, and, uh, that was kinda led into wine on a much deeper level -
Yeah.
(00:09:57):
From that point moving forward.
Mindy Hargesheimer (00:09:59):
Well, how did you choose Des Moines?
Whitney VinZant (00:10:01):
Page 8 of 81
It was really a culinary partner - Okay.
Mindy Hargesheimer (00:10:03):
That
Whitney VinZant (00:10:03):
We had up there. A friend and, uh, colleague in the business. And, uh, so, you know, we had the right
opportunity. Mm-hmm. Um, so we, we moved forward with it. Yeah.
Mindy Hargesheimer (00:10:16):
Okay. Took the risk. So then obviously that must have taken off, and then you decided - It
Whitney VinZant (00:10:21):
Did.
Mindy Hargesheimer (00:10:21):
KC?
Whitney VinZant (00:10:22):
Uh, yes. Okay. So, uh, be two or three years after that. Okay.
Mindy Hargesheimer (00:10:27):
Uh,
Whitney VinZant (00:10:27):We started with Waldo in Waldo.
Mindy Hargesheimer (00:10:30):
Yep.
Whitney VinZant (00:10:31):
Uh, which I drive by that corner and it's still, you know, every time I, I- Is it
Mindy Hargesheimer (00:10:36):
Nostalgic for you? It, it
Whitney VinZant (00:10:37):
Is nostalgic.
Mindy Hargesheimer (00:10:38):
Yeah, I bet.
Whitney VinZant (00:10:39):
You, you drive by, you see. I know the building way too well. Yeah.
Page 9 of 81
Mindy Hargesheimer (00:10:43):
And
Whitney VinZant (00:10:43):
So, uh, you know, it. But it makes me smile.
Mindy Hargesheimer (00:10:48):
And that would've been what, 2013 or something?
Whitney VinZant (00:10:50):
I think 2012. 2012.
Mindy Hargesheimer (00:10:53):
I wanna say 2012. So this for you is, like, pre-kids and you guys are, like, really, you know, you're, like,
looking to - Yeah. Like, when you moved into Waldo - Newly
Whitney VinZant (00:11:02):
Married. Newly
Mindy Hargesheimer (00:11:02):
Married. Newly
Whitney VinZant (00:11:03):Married.
Mindy Hargesheimer (00:11:04):
Um, were you looking to launch, at the time, a restaurant group? Or, like, what were you thinking? What
was your vision? Why Kansas City? Because neither of you were from Kansas City.
Whitney VinZant (00:11:15):
No, we didn't have the intent that we were going to force or try to create - Okay.
Mindy Hargesheimer (00:11:20):
You
Whitney VinZant (00:11:20):
Know, the, a larger restaurant group. I think we were taking it more case by case.
Mindy Hargesheimer (00:11:24):
Yeah.
Whitney VinZant (00:11:25):
You know, it was more aimed small miss small. Yep. And, and when we have that approach, we're
always much more successful than if we say,
"All right. We're gonna open this many restaurants this
Page 10 of 81
year.
" Yeah. We, we haven't been able to do that. I, you know, I have a tremendous amount of respect for
companies that can. Yeah. Uh, but the, um. So, uh, we saw the opportunity and, and, you know, it was
successful. Yeah.
Mindy Hargesheimer (00:11:52):
Uh,
Whitney VinZant (00:11:52):
Ultimately, uh, you know, between COVID - Yeah. Uh, our lease being up, and, uh, there were some
issues with the building at that time as well. Yeah. We, uh, we sent.
Mindy Hargesheimer (00:12:05):
Yeah.
Whitney VinZant (00:12:05):
So.
Mindy Hargesheimer (00:12:06):
Now, was Overland Park Louis open yet? Or did you then decide to open in Overland Park?
Whitney VinZant (00:12:11):It, it had opened. Okay. Uh, we opened that, I believe, in 2016. Okay.
Mindy Hargesheimer (00:12:15):
If
Whitney VinZant (00:12:15):
Memory serves.
Mindy Hargesheimer (00:12:16):
Celebrating 10 years.
Whitney VinZant (00:12:17):
Yes.
Mindy Hargesheimer (00:12:18):
Yeah.
Whitney VinZant (00:12:18):
Yes. And, uh, you know, we, we love that location. We -
Mindy Hargesheimer (00:12:23):
Yeah.
Whitney VinZant (00:12:23):
Page 11 of 81
Yeah, it's, it's. The, the, uh, team that we have there, uh, so many of them have been with us now 10
years, you know. What
Mindy Hargesheimer (00:12:31):
A testament. Yeah, so. Well, I told you before, we live in South Overland Park. We love Louis in
Overland Park. Awesome. I feel like it's a destination that truly still, um, feels unique. Yeah. I mean, I
don't know if you would call it, like, a bistro or a wine b- bar, you know, whatever, but I just feel like it
has a different aesthetic and kind of feel when you're in there that you don't find in a lot of different
neighborhoods. And I love that.
Whitney VinZant (00:12:54):
Thank you. Yeah. I, I think, uh, it's very comfortable. Yeah.
Mindy Hargesheimer (00:12:58):
It's
Whitney VinZant (00:12:58):
Very homely, but it also has, um, you know, the, the product quality. Mm-hmm.Mindy Hargesheimer (00:13:03):
Uh,
Whitney VinZant (00:13:04):
We work very hard just, uh, I think it just gets better and better and, uh, you know, I, I'm, I'm really
excited about where that restaurant is today. Yeah. I'm also excited. Um, you know, I, I think we're going
to be opening up more.
Mindy Hargesheimer (00:13:18):
More Louie's?
Whitney VinZant (00:13:19):
Yes.
Mindy Hargesheimer (00:13:19):
Okay, great. Yes. And KC?
Whitney VinZant (00:13:21):
Uh, Lee Summit. Lee
Mindy Hargesheimer (00:13:23):
Summit. Okay. Lee
Whitney VinZant (00:13:24):
Summit.
Page 12 of 81
Mindy Hargesheimer (00:13:24):
So the Metro area. Awesome. Yes. Okay. So more on that to come. Wait, okay. So there's so many things
we can get into, all the different restaurants that you have. Um, let's talk about, um, Cafe Trio. Okay.
Whitney VinZant (00:13:36):
That's
Mindy Hargesheimer (00:13:37):
One that you guys acquired. Yes.
Whitney VinZant (00:13:38):
What last
Mindy Hargesheimer (00:13:38):
Year? 2025? September.Whitney VinZant (00:13:40):
September.
Mindy Hargesheimer (00:13:41):
Last year. Okay. And do you wanna talk about, like, kinda the transition that that's going through? I was
recently there for brunch, met the chef. Um, and we had the most phenomenal brunch there. We had this,
like, salmon, gnocchi. Yeah. We had all this incredible, incredible weekend brunch stuff. So -
Whitney VinZant (00:13:57):
Wonderful. Well, thank you.
Mindy Hargesheimer (00:13:58):
Yeah.
Whitney VinZant (00:13:59):
Uh, yeah, I think it's. We love the location. It's awesome. Yeah. Y- you know, you don't find parking in
that area, not
Mindy Hargesheimer (00:14:07):
Like that. True.
Whitney VinZant (00:14:08):
And, uh - That is a
Mindy Hargesheimer (00:14:08):
Deterrent for a lot of people in the city.
Whitney VinZant (00:14:11):
Page 13 of 81
Yeah. It is. And, and, you know, you can drive right in, but it has a beautiful patio. We d - we wanted to,
um, you know, it, it had been, it became dated. Yeah.
Mindy Hargesheimer (00:14:22):
So
Whitney VinZant (00:14:22):
We, uh, our designer a- and our group, we worked together to make, uh, I think the, uh, the improvements
we made are, it feels wonderful inside.
Mindy Hargesheimer (00:14:32):
Yeah.Whitney VinZant (00:14:33):
Uh, the food, uh, was another opportunity. Mm-hmm. And, uh, you know, we have a tremendous culinary
team there. Yeah. Super excited about where that's going. Uh, you know, that's really resonating with our
guests. Yeah. We get comment after comment about that. Good.
Mindy Hargesheimer (00:14:48):
Uh -
Whitney VinZant (00:14:49):
And it
Mindy Hargesheimer (00:14:49):
Has such a. I don't know. When did Cafe Trio originally open? I mean, they have to have such a loyal
following, right?
Whitney VinZant (00:14:55):
They do. It's an amazing following. Yeah.
Mindy Hargesheimer (00:14:57):
Uh,
Whitney VinZant (00:14:57):
It was about 21, 22 years. Okay.
Mindy Hargesheimer (00:15:03):
So the owners were ready to kind of move on? They
Whitney VinZant (00:15:06):
Were. They were, they were ready. Uh, they approached us about - Yeah.
Mindy Hargesheimer (00:15:09):
About,
Page 14 of 81
Whitney VinZant (00:15:10):
You know, taking over this restaurant. Mm-hmm. And, and so, you know, we wanna respect that legacy.
It's a tremendous legacy. Right.
Mindy Hargesheimer (00:15:17):
A
Whitney VinZant (00:15:17):
Any restaurant makes it 10 years plus. Yeah.Mindy Hargesheimer (00:15:19):
Right. I mean, that's,
Whitney VinZant (00:15:21):
It's a lot of work.
Mindy Hargesheimer (00:15:21):
They did something very right. Many things very right. Right.
Whitney VinZant (00:15:24):
And -
Mindy Hargesheimer (00:15:24):
Which begs the question if you're gonna keep the live music and the holiday things that they did there,
like - Absolutely. We've been for all the holiday - Yep.
Whitney VinZant (00:15:30):
Celebrations. The decorations during the holidays and the, the piano - Yes. And
Mindy Hargesheimer (00:15:35):
The
Whitney VinZant (00:15:35):
Live. That's untouchable. Untouchable.
Mindy Hargesheimer (00:15:36):
I
Whitney VinZant (00:15:37):
Love that. That's part of the reason we wanted to become involved.
Mindy Hargesheimer (00:15:39):
Yeah. We
Page 15 of 81
Whitney VinZant (00:15:39):
Just saw certain opportunities. We though we could help and - Yeah.
Mindy Hargesheimer (00:15:43):
Another very, um, another differentiator for a restaurant, I think, in KC is what they've done. Yes. And
what you have now. So, yeah.Whitney VinZant (00:15:49):
Yeah. Yeah. So we're, we're really excited about it. I think, uh, we'll have some more news coming up -
Okay. Uh, here in July. Yep.
Mindy Hargesheimer (00:15:57):
So,
Whitney VinZant (00:15:57):
Uh -
Mindy Hargesheimer (00:15:58):
Now, can you. I, I think I know what the news is, but can you talk about it? Yes. This won't come out
until after it's, um - Okay.
Whitney VinZant (00:16:03):
Out
Mindy Hargesheimer (00:16:04):
Too.
Whitney VinZant (00:16:04):
Wonderful. Yeah. So, uh, there, there's this, this room, uh, private event room -
Mindy Hargesheimer (00:16:10):
Uh-huh.
Whitney VinZant (00:16:10):
That overlooks the dining room at Cafe Trio.
Mindy Hargesheimer (00:16:13):
Okay.
Whitney VinZant (00:16:14):
And, uh, it was always called The Jewel Box. Okay.
Mindy Hargesheimer (00:16:19):
And - I didn't know that part of it.
Page 16 of 81
Whitney VinZant (00:16:20):
Yes. Good
Mindy Hargesheimer (00:16:21):To know.
Whitney VinZant (00:16:21):
And so, we wanted to, um, you know, we wanna get, we wa - we wanna showcase that it's fresh, what
we're doing, that the food is fresh, the ambiance, the, you know, some of the team. Yeah. Uh, we have
these new, fresh things that we, we wanna invite people in to try it again.
Mindy Hargesheimer (00:16:40):
Yeah.
Whitney VinZant (00:16:40):
And, uh, a- and so, along with that, we think, uh, you know, putting forward a new name that, that is, is,
uh, that honors the, the, the legacy of what Cafe Trio is - uh-huh. Simultaneously, uh, shows that there is
new life here. You know, that, that - I like
Mindy Hargesheimer (00:16:59):
It.
Whitney VinZant (00:16:59):
That, you know, there, there are good changes based upon, you know, for, for good reasons - uh-huh.
That, that we're doing. So, uh, I guess without further ado, we're, we, uh, decided that we're gonna name it
the Emerald Bistro.
Mindy Hargesheimer (00:17:13):
Love it. And
Whitney VinZant (00:17:14):
I call it the Emerald. I think that that, you know, it's easier. But the, uh - What
Mindy Hargesheimer (00:17:20):
A tie to Kansas, too. Exactly. I mean, it all kinda comes together. Exactly.
Whitney VinZant (00:17:25):
And, and towards the sustainable, organic nature of our food. Yeah. Mm-hmm. Uh, the, the interior
ambiance is, you know, the, the emerald green colors - Yeah. Just used around. Which is amazing. Yeah.
Uh, so I, I, I think it, it worked for a lot of ways. I - Yeah. There were a lot of arguments around the name.
I was gonna say,
Mindy Hargesheimer (00:17:43):
Page 17 of 81
How do you decide? 'Cause what you just said makes sense to me, because I'm thinking why, why change
the name if everybody knows it as Cafe Trio? But I love, like, the kind of, like, breathing new life into it,but also keeping an element that jewel box pulling that through based on what they had, so. Yeah.
Whitney VinZant (00:17:56):
It's, it's touchy. It's delicate. Yeah.
Mindy Hargesheimer (00:17:58):
Right?
Whitney VinZant (00:17:58):
Because there's a lot of people who love Cafe Trio. I love Cafe Trio.
Mindy Hargesheimer (00:18:01):
Yeah.
Whitney VinZant (00:18:01):
You know? I wouldn't be involved if I didn't.
Mindy Hargesheimer (00:18:03):
Right.
Whitney VinZant (00:18:04):
We have lots of people in our company who are managed, you know, managers within our company who
work there. Right. Uh, so, a- and we wanna, we wanna honor past ownership - uh-huh. In, in all the effort
that they did, but simultaneously, there are some, some people who aren't, you know, aren't trying it.
Right. It's not on their radar.
Mindy Hargesheimer (00:18:22):
Yeah.
Whitney VinZant (00:18:22):
So we want, we wanna invite them as well. Okay,
Mindy Hargesheimer (00:18:24):
Good. So. And then, so when I was talking to your team, so you guys are actually, um, I guess, which
begs the question of, like, what kind of philanthropic things that you do? 'Cause it sounds like you have
an event coming up benefiting Children's Mercy. Is that part of, like, a grand opening? Or like a - It is.
Launching of the new name of brands? It is. Okay. Yes. Um - So I'd love to talk about that to share with
people too.
Whitney VinZant (00:18:45):
Yeah. I think, um, you know, that, uh, we're really excited about partnering with them. I think that, you
know, the proceeds from, um, from the dinner and from the opening are - uh-huh.
Mindy Hargesheimer (00:18:56):
Page 18 of 81Go,
Whitney VinZant (00:18:57):
Go to Children's Mercy, support everything that they do. Yeah.
Mindy Hargesheimer (00:19:00):
I
Whitney VinZant (00:19:00):
Think that touches, uh, a lot of the people in our company who are generally a little bit younger and have
young families - Yeah.
Mindy Hargesheimer (00:19:06):
In
Whitney VinZant (00:19:07):
A, in a specific way. Yeah.
Mindy Hargesheimer (00:19:08):
So, uh -
Whitney VinZant (00:19:09):
That's
Mindy Hargesheimer (00:19:09):
Amazing.
Whitney VinZant (00:19:10):
Yeah. I know it does for us. Yeah.
Mindy Hargesheimer (00:19:11):
The,
Whitney VinZant (00:19:12):
The people at Children's Mercy are amazing. Yeah.
Mindy Hargesheimer (00:19:14):
You know,
Whitney VinZant (00:19:15):
So we
Mindy Hargesheimer (00:19:16):
Had
Page 19 of 81Whitney VinZant (00:19:16):
A, a child who was in the, um, the NICU for, you know, six, uh, a little bit less than that. It was about five
weeks. Okay.
Mindy Hargesheimer (00:19:25):
And, uh -
Whitney VinZant (00:19:26):
So
Mindy Hargesheimer (00:19:26):
You had that firsthand experience with - Yeah. Yeah.
Whitney VinZant (00:19:28):
When you see what they, what they do night in, night out - Yeah.
Mindy Hargesheimer (00:19:32):
It's just,
Whitney VinZant (00:19:32):
It's, it's incredible. Yeah.
Mindy Hargesheimer (00:19:34):
So.
Whitney VinZant (00:19:34):
Do
Mindy Hargesheimer (00:19:35):
You ever, um, just out of curiosity, have you, like, engaged with Big Slick at all who - We have not
Whitney VinZant (00:19:40):
Engaged. His partner
Mindy Hargesheimer (00:19:41):
In children's working.
Whitney VinZant (00:19:42):
Which is kind of interesting that we haven't.
Mindy Hargesheimer (00:19:43):
Yeah. I know.
Whitney VinZant (00:19:44):Page 20 of 81
Uh, there's - Seems
Mindy Hargesheimer (00:19:45):
Like a good fit.
Whitney VinZant (00:19:46):
It would be a good fit.
Mindy Hargesheimer (00:19:47):
Yeah.
Whitney VinZant (00:19:48):
We do a tremendous amount of philanthropy across the city. Yeah. I mean, we are constantly involved
with it. And, and I think that, you know, that's really important for us being a community-based restaurant
group.
Mindy Hargesheimer (00:20:00):
Mm-hmm. Who else are you guys partnered with, just as kind of like a shout-out to know besides
Children's Mercy? Um,
Whitney VinZant (00:20:05):
Well, a tremendous amount of parochial and local schools. Oh, good.
Mindy Hargesheimer (00:20:10):
Yeah. Yeah.
Whitney VinZant (00:20:10):
So we go direct to the, you know, through everything from auctions, through, uh, fundraisers that they
have that directly help those children.
Mindy Hargesheimer (00:20:20):
Amazing.
Whitney VinZant (00:20:21):
Um, we could get you a list. Yeah. It goes on
Mindy Hargesheimer (00:20:23):
And on. So many. Yeah. I could rattle them all off. Okay, perfect. Okay. So let's go back to, at what point
did you establish W. Vincent Restaurant Group? How did that come to be? So,
Whitney VinZant (00:20:34):
So that was somewhat recent. Oh, okay.Mindy Hargesheimer (00:20:36):
Um,
Page 21 of 81
Whitney VinZant (00:20:36):
That was only about, what, three, two, two, three years ago that
Mindy Hargesheimer (00:20:39):
We
Whitney VinZant (00:20:40):
Actually put a name on it. How
Mindy Hargesheimer (00:20:42):
Do you decide to do that? What's behind that? Well,
Whitney VinZant (00:20:44):
What we found -
Mindy Hargesheimer (00:20:45):
Not having ever worked in the hospitality. Yeah. So,
Whitney VinZant (00:20:47):
So we had, at that time, you know, we, we have these different concepts. Yeah.
Mindy Hargesheimer (00:20:51):
Right?
Whitney VinZant (00:20:51):
And, and these different concepts are, um, they're not, they weren't obtaining the synergy that they could -
Okay. If we had put the, if we put them under, uh, you know, one, one DBA - Like connect the,
Mindy Hargesheimer (00:21:06):
Yeah. Correct. An umbrella.
Whitney VinZant (00:21:09):
And so, um, so, you know, whether that be marketing, whether that be - uh-huh.
Mindy Hargesheimer (00:21:15):
You
Whitney VinZant (00:21:15):
Know, just, just different, um, you know, a whole, whole bunch of different from vendors through - Sure.
Uh, different events that we hold and so forth. So - What I canMindy Hargesheimer (00:21:26):
Page 22 of 81
Even see from a consumer perspective, me, if I know that I love Heritage by Bowlings, and then I know
that it's a part of the W. VinZant, then now I'm gonna go - Exactly.
"Oh my gosh, how have I never been
to - Yeah. Blah, blah, blah. One of the many concepts, so. Yeah.
Whitney VinZant (00:21:38):
Our, our marketing people were really behind it. Yeah.
Mindy Hargesheimer (00:21:41):
I bet. I bet.
Whitney VinZant (00:21:43):
So other parts of the company weren't as much. Yeah. But, uh, the marketing certainly was. And, um, and
that's true. I think that, you know, wherever we operate, we operate in these different, you know, these,
uh, these different concepts that
Mindy Hargesheimer (00:21:57):
Operate
Whitney VinZant (00:21:58):
With different people and different demographics and so forth. But, uh, the recognition for quality, strong
value - uh-huh.
Mindy Hargesheimer (00:22:07):
Y
Whitney VinZant (00:22:08):
You know, the, the, the, a culture of success. Yeah.
Mindy Hargesheimer (00:22:10):
Uh,
Whitney VinZant (00:22:12):
Those elements have to go across - Yeah. You
Mindy Hargesheimer (00:22:15):
Know, e
Whitney VinZant (00:22:15):
E- every person in the company - Right.Mindy Hargesheimer (00:22:17):
Is what we,
Whitney VinZant (00:22:18):
We really want. Yeah.
Page 23 of 81
Mindy Hargesheimer (00:22:18):
So. I'm sure being in the restaurant industry, um, like, we used to live in Chicago. Okay. Let us entertain
you. Yes. That was one that we were like, oh my gosh, if we love, um, you know - Yeah. What is it?
RPM, which is Juliana Bill Ransick, you know, we know that we're probably gonna love other
restaurants, you know, that Let Us Entertain You has. So - Yeah. For me, that resonates just knowing that
I've been through that before, and as a consumer being, you know, kind of, like, invested in trying the
other restaurants around, so. Uh,
Whitney VinZant (00:22:44):
And, you know, there's certainly been a leader. Yeah,
Mindy Hargesheimer (00:22:46):
For sure.
Whitney VinZant (00:22:47):
Rich Melman and - uh-huh.
Mindy Hargesheimer (00:22:48):
You
Whitney VinZant (00:22:49):
Know, I was fortunate to get to spend some time with him and - Oh, good.
Mindy Hargesheimer (00:22:51):
Get to
Whitney VinZant (00:22:51):
Know him a little bit.
Mindy Hargesheimer (00:22:52):
Yeah. So. Well, okay. So in Kansas City, I mean, we've got a ton of restaurants. How do you decide what
to start as a new concept versus to take on, like, a cafe trio or a Gram and Dunn that were there before?
Yes.
Whitney VinZant (00:23:06):
Uh, so - Which Gram andMindy Hargesheimer (00:23:09):
Dunn has always been one of my favorites, by the way, too. Yeah.
Whitney VinZant (00:23:11):
Best
Mindy Hargesheimer (00:23:11):
Patio.
Page 24 of 81
Whitney VinZant (00:23:12):
Well, Gram and Dunn, that was, um, you know, that occurred in August of 20.
Mindy Hargesheimer (00:23:17):
Oh, good times. Yes.
Whitney VinZant (00:23:19):
How'd
Mindy Hargesheimer (00:23:20):
That come to be? Well -
Whitney VinZant (00:23:21):
Just
Mindy Hargesheimer (00:23:21):
Another COVID impact. Yeah.
Whitney VinZant (00:23:23):
It, it came to be. Um, we were able to acquire it at that time. Uh-huh.
Mindy Hargesheimer (00:23:27):
And,
Whitney VinZant (00:23:27):
Um, and I think that, um, you know, we, we, we loved everything about it. It was a bigger, larger
restaurant. Mm-hmm.
Mindy Hargesheimer (00:23:37):
A
Whitney VinZant (00:23:37):
And so it, it takes a little bit more, you know, when, when you, when you have that, that large of a
restaurant, it operates a little bit different.Mindy Hargesheimer (00:23:45):
Okay.
Whitney VinZant (00:23:45):
But, uh, I think, you know, so- some of the experiences we'd had prior to that - uh-huh.
Mindy Hargesheimer (00:23:51):
And
Page 25 of 81
Whitney VinZant (00:23:52):
Specifically with, uh, food development - uh-huh.
Mindy Hargesheimer (00:23:55):
Uh,
Whitney VinZant (00:23:55):
And, and, and menus, it gave us the, um, the, uh, you know, it, it. We were able to feel comfortable -
Yeah. Moving forward with it. Mm-hmm. And so, you know, there weren't a lot of people out there who
wanted to buy a restaurant in August of 2020. No kidding.
Mindy Hargesheimer (00:24:13):
But, uh -
Whitney VinZant (00:24:13):
You're like,
"Let's
Mindy Hargesheimer (00:24:14):
Take a leap of faith.
" We did. And believe in it. Yeah. Yeah. And how's it been? And then, of course, I
should mention, so I work with, um, on the content creator side, I work with Argosy Casino. Do you
really?
Whitney VinZant (00:24:24):
I do.
Mindy Hargesheimer (00:24:25):
Okay.
Whitney VinZant (00:24:25):
Mm-hmm.
Mindy Hargesheimer (00:24:26):Love,
Whitney VinZant (00:24:26):
I love Argosy.
Mindy Hargesheimer (00:24:27):
Good. I'd love to hear more about that. Yeah.
'Cause I, I work with them in Hollywood Casino because
they're owed by Penn Entertainment. Okay. Yes. Um, and of course, when I heard that Gram and Dunn,
which is gorgeous, I've been there multiple times now. Yeah. And they have the best patio there. I think
that, that might be like a hidden gem in Kansas City, is the patio at Argasi Casino, which is Gram and
Dunn. Yes. So, yeah.
Whitney VinZant (00:24:45):
Page 26 of 81
Yes. So they approached us a couple years ago - Okay. About being, um, you know, their, uh, their
highest end restaurant at Argosy. And, uh, you know, we, it's been really enjoyable getting to know them.
Yeah. You know, they look at the world a little different. Yeah. You know, they have, uh, over 50, I think
50 some odd, 54 plus casinos.
Mindy Hargesheimer (00:25:07):
They, they do. And you would know a lot more, like, because you probably, you talked them, with them
at a higher level. I work with, like, the local marketing team. Okay. So I'd be really curious to know, like,
yeah, did they approach you? Did you. How did you decide to go into a casino? Yeah. All of that stuff. It
was
Whitney VinZant (00:25:20):
Taking a, a, a bit of a risk. Yeah.
Mindy Hargesheimer (00:25:22):
But
Whitney VinZant (00:25:22):
I think it was, you know, we believe. They certainly know what they're doing. They do.
Mindy Hargesheimer (00:25:26):
Yeah.
Whitney VinZant (00:25:27):
A- and they had a long time, uh, general manager that oversees Argosy that, uh, some of our team had
worked with previously. Okay.
Mindy Hargesheimer (00:25:36):
AndWhitney VinZant (00:25:36):
Had a lot of confidence in. Yeah.
Mindy Hargesheimer (00:25:38):
So,
Whitney VinZant (00:25:38):
Um, you know, the, the stars aligned. Mm-hmm. I think, uh, the restaurant, as you mentioned, it is
beautiful.
Mindy Hargesheimer (00:25:45):
It's beautiful. And you have, like, in the middle, you have the sushi bar. Yes. Which
Whitney VinZant (00:25:49):
Is a fun
Page 27 of 81
Mindy Hargesheimer (00:25:49):
Addition - Yeah. Because you don't have that on the
plaza.
Whitney VinZant (00:25:51):
No,
Mindy Hargesheimer (00:25:51):
We,
Whitney VinZant (00:25:52):
We don't. Yeah. They
Mindy Hargesheimer (00:25:52):
Wanted,
Whitney VinZant (00:25:53):
They wanted to go for it. I
Mindy Hargesheimer (00:25:54):
Like that.
Whitney VinZant (00:25:54):
So, um, yeah. I like it too.
Mindy Hargesheimer (00:25:57):
I think the,
Whitney VinZant (00:25:58):
Uh, and with Morton now opening up. Oh.
Mindy Hargesheimer (00:26:01):
Have you been, by the way? Uh,
Whitney VinZant (00:26:02):
I have not been. Oh,
Mindy Hargesheimer (00:26:03):
You gotta go. I've,
Whitney VinZant (00:26:04):
I've heard. Yeah.
Mindy Hargesheimer (00:26:05):Page 28 of 81So I, I just, side note, I did, like, the initial walkthrough of it - Okay. To kinda get the feel of it. Um, and
we have multiple shows that we're going to this year, but they, I think they did an incredible job. And,
um, it's, it's, it's beautiful. Yeah. Yeah. You're really gonna like it. So they have amazing shows coming. I
know it's been a
Whitney VinZant (00:26:19):
Hit - uh-huh. Because we see the people who, you know, there's, there's a lot of people going to Morton
who afterwards are coming before or after
Mindy Hargesheimer (00:26:26):
To Gram and
Whitney VinZant (00:26:26):
Dunn.
Mindy Hargesheimer (00:26:27):
Yeah, because so, so Morton does have one restaurant on site called The Vinyl Room, which you
definitely need to check out. Okay. But you only get there with a premium ticket. So it's, it's not for
everybody. Everything else is kind of like the food con - or, uh, storage containers where they have a
different food concept. So you'll get something for, like, two bucks, 10 bucks, whatever. So it totally
makes sense. Wow. You guys are right there for people to come enjoy, like, a bar, sit down, more
elevated. Mm-hmm. Yeah. Foodie experience. I love that. Yeah.
Whitney VinZant (00:26:51):
So the, the early impression is that it's, it's gonna be very successful. Yeah.
Mindy Hargesheimer (00:26:56):
So.
Whitney VinZant (00:26:57):
Yeah.
Mindy Hargesheimer (00:26:57):
Okay. All right. So back to, like, the whole idea of, um, you know, taking on some of these restaurants
and then, um, what are some of the original concepts? I'm looking at the list that you have here. Like, was
Taco Republic an original BRGR? Um, you have some in Pittsburgh, too, right? Kansas?
Whitney VinZant (00:27:17):
No. We - Oh,
Mindy Hargesheimer (00:27:18):
Not anymore? No,
Whitney VinZant (00:27:19):
Not, no. Uh - I will
Page 29 of 81Mindy Hargesheimer (00:27:20):
Scratch those off the list.
Whitney VinZant (00:27:21):
So we had a, we have a very good partner down there, good close friend of mine that, uh, he's from
Pittsburgh that approached me to help them, uh, really get their hands around. Okay.
Mindy Hargesheimer (00:27:33):
Chicken
Whitney VinZant (00:27:33):
Mary's. Yeah.
Mindy Hargesheimer (00:27:34):
And,
Whitney VinZant (00:27:34):
Um, uh, I think we've done that. Okay. And
Mindy Hargesheimer (00:27:37):
So he,
Whitney VinZant (00:27:37):
Uh - So we're kind
Mindy Hargesheimer (00:27:38):
Of - We ha.
Whitney VinZant (00:27:39):
We've
Mindy Hargesheimer (00:27:39):
Accomplished that and move on.
Whitney VinZant (00:27:41):
The transaction occurred, and so now it's - Yeah. Uh,
Mindy Hargesheimer (00:27:43):
But
Whitney VinZant (00:27:43):
It's, it's a win-win. Okay, good.
Mindy Hargesheimer (00:27:45):Page 30 of 81
Um - Well when I bring that up, my niece is in nursing school at Pitt State, so - Oh, really. I've gotta get
there. I haven't been to Chicken Mary's, but I will have to get there.
Whitney VinZant (00:27:51):
It, it's delicious.
Mindy Hargesheimer (00:27:52):
Yeah.
Whitney VinZant (00:27:53):
Uh, so, yeah, some of the original, I think Fresco, uh, should definitely be mentioned on that. That, uh, is
in downtown Des Moines. Okay.
Mindy Hargesheimer (00:28:03):
And,
Whitney VinZant (00:28:03):
Uh, you know, large, it's, it's 8,000 square foot restaurant. Oh my
Mindy Hargesheimer (00:28:07):
Gosh. Yeah,
Whitney VinZant (00:28:08):
It's, and, um - That's huge. You know, we're, we're very proud of what it's done. Yeah. So, um, and then
there are others as well, but, um - Do you have
Mindy Hargesheimer (00:28:16):
Merchants? We do.
Whitney VinZant (00:28:17):
In Lawrence?
Mindy Hargesheimer (00:28:18):
We do.
Whitney VinZant (00:28:18):
Amazing.
Mindy Hargesheimer (00:28:19):
Yeah. That one's - I love merchants. Yeah. Again, another one that has, like, a loyal following as well.
Yes. So, okay.
Whitney VinZant (00:28:24):That, that's one of the, yeah, that's one of the attributes we want. Yeah.
Page 31 of 81
Mindy Hargesheimer (00:28:27):
Yeah.
Whitney VinZant (00:28:28):
So. So
Mindy Hargesheimer (00:28:28):
What is the plan for you guys? Well, first of all, how big is your team? The W. Vincent Restaurant Group
team? Like, is it, you're the le - you're at the elevator Like the ma- management
Whitney VinZant (00:28:36):
Team
Mindy Hargesheimer (00:28:36):
Or - Yeah, I guess, because obviously, obviously, we don't have to get into everybody that works at each
individual restaurant, but, like, the marketing team, you, the executives - Yeah. That kind of thing. Like,
how big of a team are you guys?
Whitney VinZant (00:28:45):
I think at Collective, it's around 65 - Oh. Manage, managers - Okay. Uh, with employees of -
Mindy Hargesheimer (00:28:51):
Yep. Around,
Whitney VinZant (00:28:52):
Uh, I think 750. Okay. 800. Somewhere in
Mindy Hargesheimer (00:28:56):
There. Awesome. Houlihans and Fairway. Yeah. Is that something that you guys are working on as a
prospective restaurant today? We've been working on that
Whitney VinZant (00:29:02):
For over a year and a half. Yeah, I've
Mindy Hargesheimer (00:29:03):
Been wondering, like, why it's been vacant for so long. Well - Is that just a matter of behind the scenes
working out logistics?
Whitney VinZant (00:29:09):
I, I think, uh, a lot of time elapsed prior to us becoming - Yeah.Mindy Hargesheimer (00:29:13):
Involved.
Whitney VinZant (00:29:14):
Page 32 of 81
Okay.
Mindy Hargesheimer (00:29:14):
Uh,
Whitney VinZant (00:29:15):
But that being said, uh, it, it's, it's a complicated, um, uh, you know, ju - the, the, the, the development of
the restaurant is complicated by numerous factors. Sure. Some of which is the fact that the restaurant has,
uh, nothing's operated for over five and a half years. Yeah. So there's a tremendous amount of issues that
we've learned occur with that.
Mindy Hargesheimer (00:29:41):
Mm-hmm.
Whitney VinZant (00:29:41):
Uh, and, and so, you know, as we've investigated this, uh, this property, we keep finding new and new
and new and - Obstacle after
Mindy Hargesheimer (00:29:50):
Obstacle.
Whitney VinZant (00:29:51):
Exactly. Gotcha. So that has to be dealt with. So
Mindy Hargesheimer (00:29:53):
We're not there yet. We don't need to talk about that one yet. It's, it's not
Whitney VinZant (00:29:56):
There. I even
Mindy Hargesheimer (00:29:57):
Saw a name, so we'll leave that off. It's close.
Whitney VinZant (00:29:58):
Uh, the, the agreement. Treatment with
Mindy Hargesheimer (00:30:00):
TheWhitney VinZant (00:30:01):
City - Yeah. Is, is, is finished. Um, but, um, I, I, I'm hopeful that it's gonna be finished soon.
Mindy Hargesheimer (00:30:08):
Okay. Good to know. Yeah. I'll, I'll, uh, I'll be waiting on pins and needles for that one. Um, and so will
the people at Fairway, obviously. They will. And there's a lot of things happening in Fairway, by
Page 33 of 81
the way, around there that have been opening up. Like there's a new Paws studio, P-Vault. I don't know if
you've seen any of that. They've been partners of mine. They're amazing. So, like, there's even more kind
of flourishing in that area too, which is great.
Whitney VinZant (00:30:26):
I love that area.
Mindy Hargesheimer (00:30:27):
Yeah. Yeah. Yeah. Obviously rainy day books and everything, so. Yeah. Um, okay. So let's talk about
today, the situation with everything from, you know, post - COVID to people drinking less, people
potentially not eating out as much. How do you guys collectively, or maybe individually, because you
have so many different types of, um, concepts, what kind of conversations do you guys, are you having
today? And I think for me, I would wanna know, what would you tell people about why they should
continue to get out and to try all these different restaurants and to come in and sit in and have the
experience? Yeah.
'Cause I think that, you know, sometimes I think people need that reminder, that push
of, like, get on out. Yes.
Whitney VinZant (00:31:09):
Go
Mindy Hargesheimer (00:31:09):
Do it.
Whitney VinZant (00:31:09):
Um, we all need that, right? We all need it. Yeah. Especially with, with the internet and, you know, binge
watching on, on Netflix and - uh-huh. Uh, I think that there, there are more challenges to that. But
ultimately, I think, uh, you know, what re- restaurants represent is, uh, the ability to be social - uh huh.
Without having to worry, you know, about making food or working this entire time. Yeah. And you get to
see people that you don't oftentimes see. Yeah. And you get to develop moments, experiences - uh huh.
That, that, you know, I think all people - uh-huh.
Mindy Hargesheimer (00:31:45):
Want
Whitney VinZant (00:31:45):
That.Mindy Hargesheimer (00:31:46):
Yeah.
Whitney VinZant (00:31:46):
Yeah, I certainly do. And so -
Mindy Hargesheimer (00:31:48):
I would also add that even if they don't think they want it, they need it. Yeah. I think there's an element
that sometimes we - Health. You know, sort of health. Exactly. Yeah. It is mental health, it is emotional
Page 34 of 81
health, all the things. And I think it's that kind of, like, friendly reminder of if you're feeling like you don't
wanna get up off your couch or your driveway, nudge yourself to do it because you're never gonna regret
it and you're gonna end up having a fantastic experience that will elevate you. Li
Whitney VinZant (00:32:12):
Life's too short.
Mindy Hargesheimer (00:32:13):
Yeah.
Whitney VinZant (00:32:14):
I think you see that more as you get older too, so.
Mindy Hargesheimer (00:32:16):
Oh, for sure. Yeah. Yeah. So how do you guys deal with things like, um, inflation and things that kind of
scare people off? Do you go into, like, extra marketing? Do you guys try to do more, um, you know, any
kind of social push? Or what do you, how do you respond to that being in this industry? Yeah.
Whitney VinZant (00:32:32):
I, we, we've always wanted to present a real value. Yeah.
Mindy Hargesheimer (00:32:36):
You know,
Whitney VinZant (00:32:37):
We want high quality, but we want to present value with that. Yeah.
Mindy Hargesheimer (00:32:41):
Sometimes
Whitney VinZant (00:32:41):
That's very difficult. Uh, you know, we mentioned COVID earlier. We saw crab prices go from $18 a
pound to 68 in a matter of two or three days. Wow. So, I mean, what do you do then, right? NoMindy Hargesheimer (00:32:52):
Kidding.
Whitney VinZant (00:32:53):
Uh, but, uh, I, I, I think, uh, engineering the restaurant, engineering the menus - uh-huh. Uh, so that you,
you can do both. Mm-hmm. You can deliver something unique, something that is delicious, but also
something that, you know, doesn't take advantage - Yeah. Uh, of your guest. And so that, that's what
we're always trying to do. I think, um, towards your, you know, the, the, the question you last posed with,
with, uh, the changes in, in behavior -
Mindy Hargesheimer (00:33:25):
Page 35 of 81
Uh-huh.
Whitney VinZant (00:33:25):
I think that, you know, there's been a lot of trends. Yeah.
Mindy Hargesheimer (00:33:30):
I,
Whitney VinZant (00:33:30):
I've seen it in, in my career. Yeah.
Mindy Hargesheimer (00:33:33):
Uh,
Whitney VinZant (00:33:33):
You know, we saw, uh, the IPA craze. Mm-hmm. We saw the New Zealand Sauvignon Blanc craze. Mm
hmm. We saw, you know, these different crazes that came in. And over time, they dissipated or they
changed. Sure. But there was a reason that those, those, those crazes started to begin with. Mm-hmm. I
wouldn't bet long-term against wine, for example. Right.
Mindy Hargesheimer (00:33:57):
I mean, it's only
Whitney VinZant (00:33:57):
Been around for thousands of years.
Mindy Hargesheimer (00:33:59):
Literally,
Whitney VinZant (00:34:00):
Yeah.Mindy Hargesheimer (00:34:00):
So - Since the dawn of time, I believe. Right. So
Whitney VinZant (00:34:03):
I, I do think that, you know, we go through these periods, but I, you know, I, I, I also think that you gotta
take the, you know, the, the mountain with the valley.
Mindy Hargesheimer (00:34:12):
Yeah. Yeah. So. Absolutely. Um, speaking of trends, have you guys seen anything that's come through,
like, social media trends that you've ended up incorporating? I'm just curious out of, like, curiosity, do
you find, or does your team find anything and go,
"Oh my gosh, cottage cheese is having its moment. We
need to bring it into the menu or something. Do you ever have fun with that, you know, too?
Page 36 of 81
Whitney VinZant (00:34:31):
They, they do. And I'd, I'd have to, uh, so Holly Carlton and our, our, our social media team, Gracia
Lucas - Uh-huh. Um, you gotta speak with them. Yeah. Yeah. I'm the last person who should try to
answer this question. Yeah.
Mindy Hargesheimer (00:34:44):
Gra- Gracia, right? Is that what you said? Okay, good. She's been so great. I've been in, in constant
contact with her about a few different things. So I ill definitely ask her because I just think it's kind of,
like, interesting how you could get creative with the menu. Um, yeah. So, and I wanted to kind of go
through. So let's talk again about the restaurants that you have. Um, I'm gonna kinda list them off. I don't
know if I'm missing any, but Louis Weindive, Gram and Dunn, Heritage by Bowlings. Does that mean
that you have Bowlings, the other Bowlings, or is it just Heritage? No, we're,
Whitney VinZant (00:35:09):
It's just Heritage.
Mindy Hargesheimer (00:35:10):
Okay. Yes. Got it. Um, Taco Republic and the food truck?
Whitney VinZant (00:35:14):
Correct. Okay.
Mindy Hargesheimer (00:35:15):
Uh,
Whitney VinZant (00:35:15):
Several food trucks. Several
Mindy Hargesheimer (00:35:17):Food, food trucks. Okay. BRGR, Waldo Pizza. Do you have Vibene? Yes.
Whitney VinZant (00:35:21):
Perfect.
Mindy Hargesheimer (00:35:22):
Va Benet.
Whitney VinZant (00:35:22):
Va
Mindy Hargesheimer (00:35:23):
Benet. Yeah. The brewtop. The Latin King?
Whitney VinZant (00:35:26):
The Latin King, yes. Uh, Des Moines, Iowa, started in 1942. Okay,
Page 37 of 81
Mindy Hargesheimer (00:35:30):
Perfect. And then Bimiston Cocktail? We can talk about that. Bemiston cocktail.
Whitney VinZant (00:35:34):
Yes.
Mindy Hargesheimer (00:35:34):
Okay, good.
Whitney VinZant (00:35:35):
It's a private event and a cocktail club in Clayton in
Mindy Hargesheimer (00:35:38):
St.
Whitney VinZant (00:35:38):
Louis.
Mindy Hargesheimer (00:35:39):
So these are all varying concept, concepts. Yeah. Yeah. Do you guys kind of, um, brainstorm or blueprint
out if you wanna add a different cuisine in? Are you, like, proactively. I think there's a story that I've seen
online about how you ended up sitting down with the owners of Bowling's and had, like, dinner with them
or something and developed this great relationship and then did that move? I wanna hear about that. Yes.
If there was something that developed that partnership.
Whitney VinZant (00:36:00):
Y- yes. The, uh, the owner, the owners of, uh, Boelingstein family - Yeah.Mindy Hargesheimer (00:36:05):
Um,
Whitney VinZant (00:36:06):
There. We really started with, uh, a f - different dinner parties. Okay.
Mindy Hargesheimer (00:36:12):
And,
Whitney VinZant (00:36:12):
Uh, you know, that opened my eyes to just how expansive -
Mindy Hargesheimer (00:36:15):
Uh-huh.
Whitney VinZant (00:36:16):
Page 38 of 81
Uh, specifically Chinese a- and the different regions - uh-huh. Uh, within Greater China - Sure.
Mindy Hargesheimer (00:36:24):
Uh,
Whitney VinZant (00:36:24):
And how different those are. I bet. Uh, a- and I just became fascinated with it.
Mindy Hargesheimer (00:36:30):
Yeah. Um,
Whitney VinZant (00:36:31):
Later, you know, we had the opportunity to, uh, to, to form a partnership on, uh, specifically the location
on the plaza. We wanted to, uh, you know, bring forward some of the new design and, and add to their
beverage program. And -
Mindy Hargesheimer (00:36:47):
So was it originally Bowling's and then you ended up, like, um, changing it to Heritage? Correct. Is that
what happened? Correct.
Whitney VinZant (00:36:54):
Okay. Yes.
Mindy Hargesheimer (00:36:55):
And that happened, what, a few years ago? ItWhitney VinZant (00:36:57):
Did. Yes. How
Mindy Hargesheimer (00:36:57):
Do you guys. Speaking of that place, I think it's one of the most beautiful restaurants. It
Whitney VinZant (00:37:01):
Is.
Mindy Hargesheimer (00:37:02):
How do you, who do you partner with for, like, design and stuff with some of these places?
Whitney VinZant (00:37:06):
Uh-huh. We, we use different designers on different projects.
Mindy Hargesheimer (00:37:09):
Okay.
Whitney VinZant (00:37:09):
Page 39 of 81
Uh, so Heritage, uh, the, one thing that is constant is I, myself and our operations - uh-huh. Does,
conducts the layouts for the, for the restaurants first.
Mindy Hargesheimer (00:37:23):
Yeah.
Whitney VinZant (00:37:23):
Basic floor plans, just ensuring that it's going to be, it's gonna work the way we want it to work. Mm
hmm. And then, uh, but we need lots of help on the design side. Sure. You know, colors. Colors are not
our forte. So, uh -
Mindy Hargesheimer (00:37:36):
They're experts for that. Yes. Yeah.
Whitney VinZant (00:37:38):
Yes. So Heather White, uh, who you probably know from Taylor helped us -
Mindy Hargesheimer (00:37:43):
Okay.
Whitney VinZant (00:37:43):
On, uh, on, on, on heritage. Yeah.Mindy Hargesheimer (00:37:47):
Yeah. Well, because I just think about it even from, I mean, one, just the, the patron experience to go in,
how that can make such a difference and for you to walk away and never kind of stop thinking about that
aesthetic that really kind of, like, rounded out the experience. And then two, of course, living in the world
of everything doing it for, um, The Gram or doing it for TikTok, right? It, it makes such beautiful content
that people are just sucked into it, you know? So it just, like, props to you guys for so many places that
you have created that are so beautiful.
Whitney VinZant (00:38:14):
Well, thank you. Yeah. And I think that we wanted, like, ultimately, with these different restaurants, like,
one thing that, that has, I, I guess we've developed further on - Yeah. And I think you'll see this, you
know, in the future. I certainly hope so.
Mindy Hargesheimer (00:38:27):
Yeah.
Whitney VinZant (00:38:28):
Is that thematically, they have to be true to each other. So - Gotcha. The team always starts with the team,
but the food and the beverage and the ambiance all needs to emanate from the same point. Mm-hmm.
They need to s- speak the same language. Yeah.
Mindy Hargesheimer (00:38:42):
And,
Page 40 of 81
Whitney VinZant (00:38:43):
And, and -
Mindy Hargesheimer (00:38:43):
Gotta be cohesive.
Whitney VinZant (00:38:44):
Yes.
Mindy Hargesheimer (00:38:45):
Yeah.
Whitney VinZant (00:38:45):
So, I, I think with a w - uh, you know, any, uh, any restaurant that, that is really a, a, a well-made
restaurant that is gonna stand the test of time has to have those elements in some type of, uh, of unison.
Mindy Hargesheimer (00:39:00):
Gotcha. What. Now that you've been in the restaurant industry for as long as you have - uh-huh. What do
you love the most about what you're doing?Whitney VinZant (00:39:06):
The teams. The
Mindy Hargesheimer (00:39:07):
People? The
Whitney VinZant (00:39:08):
People.
Mindy Hargesheimer (00:39:08):
Yeah.
Whitney VinZant (00:39:09):
Yeah. I mean, that's what gets you out of bed. Mm-hmm. You know, it's, um, I think the. I, I get to work
with wonderful people who, you know, have all the elements, the values that, that are inspiring. Yeah.
And, uh, a- and so I think that, you know, that's also why we have continued to develop largely. Sure.
Mindy Hargesheimer (00:39:31):
It's,
Whitney VinZant (00:39:32):
It's, you know, they wanna do more. It's
Mindy Hargesheimer (00:39:34):
Page 41 of 81
Working.
Whitney VinZant (00:39:34):
Yeah. Yeah.
Mindy Hargesheimer (00:39:35):
They
Whitney VinZant (00:39:35):
Wanna do more. So -
Mindy Hargesheimer (00:39:36):
Um, and how do you, like, for people who might be interested in working for one of your restaurants - uh
huh. How do you describe, like, the culture that you guys have kind of created, whether it's as the
restaurant group or maybe - Yeah. There's, like, a common thread through all the different restaurants that
can find.
Whitney VinZant (00:39:50):Yeah, I think, I think the common thread is, is caring for our guests. Mm-hmm. And having, you know,
there, there's no substitution for quality. Mm-hmm. Those, those are foundational. Those are cornerstones.
Mm-hmm. So, uh, you know, we, from the moment we first, uh, you know, meet with a, with a new
applicant - uh-huh. That has to be part of, of who they are - Yeah. Or at least they need to be responsive to
that. Mm-hmm. And so, um, you know, that's one of the first things. Uh, you know, the, the other stuff
you can get around. Sure.
Mindy Hargesheimer (00:40:24):
But
Whitney VinZant (00:40:24):
I- i- if, if you can't see eye to eye on that, then, then you need to get away from each other as fast as
possible.
Mindy Hargesheimer (00:40:30):
Yeah. Yeah. Well, and I'm sure you guys probably hear, you know, sound bites through your customers
who come in and you'll hear that feedback just naturally where they're like,
"I've had such a good
experience. That person was so amazing.
" Yes. Yeah.
Whitney VinZant (00:40:40):
Which
Mindy Hargesheimer (00:40:40):
Is awesome.
Whitney VinZant (00:40:41):
Those are wonderful to hear.
Page 42 of 81
Mindy Hargesheimer (00:40:42):
Yeah.
Whitney VinZant (00:40:42):
I heard one on the way here.
Mindy Hargesheimer (00:40:43):
You did? Yeah. What did you hear?
Whitney VinZant (00:40:45):
Well, uh, it was a server at Heritage. Okay. It's been there, I believe, 27 years.
Mindy Hargesheimer (00:40:51):
What?Whitney VinZant (00:40:52):
And, um, and, and I, uh, the, the guest had commented on how much they enjoy - Yeah.
Mindy Hargesheimer (00:41:01):
This,
Whitney VinZant (00:41:02):
This server and how, uh, you know, happy this server was to be working with our, our company. Mm
hmm. So that, that's what keeps you going. I
Mindy Hargesheimer (00:41:13):
Love that so much. So. Yeah. How do you think, um, how do you kind of, like, explain the Kansas City
food scene? Just overall. How do you think it's changed since you guys, since you've come into KC in,
what'd you say? 2013? 2012? Uh,
Whitney VinZant (00:41:27):
2011.
Mindy Hargesheimer (00:41:28):
2011.
Whitney VinZant (00:41:29):
Yes.
Mindy Hargesheimer (00:41:29):
How do you think the Kansas City restaurant scene or food scene has evolved from then until now? And,
um, yeah, just thought on that.
Whitney VinZant (00:41:39):
Page 43 of 81
I think there's more emphasis on, on product quality. Yeah? I think s - a lot of it is consumer-led. Mm
hmm. I think, uh, guests in general are demanding more. Okay. Which
Mindy Hargesheimer (00:41:52):
Is
Whitney VinZant (00:41:52):
Wonderful. More
Mindy Hargesheimer (00:41:53):
Quality.Whitney VinZant (00:41:53):
More quality.
Mindy Hargesheimer (00:41:54):
Mm-hmm.
Whitney VinZant (00:41:55):
More unique items. I was gonna
Mindy Hargesheimer (00:41:57):
Say what scratch made food. What form does that come from? Are they, are they wanting more, like,
clean and healthy or locally raised or things? Or like, what do you hear from people at General?
Whitney VinZant (00:42:06):
I think more experiential. Okay. In general. Yeah. Um, and - Love that. With, within that, I would
certainly put the, you know, everyone wants that experience. I eat gluten-free.
Mindy Hargesheimer (00:42:17):
Yeah.
Whitney VinZant (00:42:18):
Uh, but people also that wanna eat healthy. Yep. You know,
Mindy Hargesheimer (00:42:21):
I,
Whitney VinZant (00:42:21):
I wanna eat healthy. Right. I want my children to eat healthy. Mm-hmm. You know, so, uh, s sustainable.
Mm-hmm. Organic. Those are, those are, those are. I, I don't wanna call them a trend. They're not a trend.
That's just part of our
Mindy Hargesheimer (00:42:34):
Lifestyle.
Page 44 of 81
Whitney VinZant (00:42:34):
Yeah.
Mindy Hargesheimer (00:42:35):
Yeah.
Whitney VinZant (00:42:35):
Uh, I think that, um, experimentation, uh, has continued. But I do think there are boundaries on that. Mm
hmm. Um, you know, we had the, for a long time, everyone was a foodie. Right. Everyone was talkingfoodie and -
Mindy Hargesheimer (00:42:49):
Yes.
Whitney VinZant (00:42:49):
But the same, uh -
Mindy Hargesheimer (00:42:50):
The definition changed.
Whitney VinZant (00:42:52):
It did.
Mindy Hargesheimer (00:42:52):
Yeah.
Whitney VinZant (00:42:53):
Because a lot of the foodies, you know, the, the, the, the experience wasn't worth it. Yeah. They said,
"You know what? I, uh, that ain't so great.
" Mm-hmm. And, and, and so there are boundaries, you know?
Sure. Delicious is delicious. Yeah. It's just, it, it can just -
Mindy Hargesheimer (00:43:07):
Universally. Yeah. Yeah. The same. What are some of your favorite experiences as we're talking about
that? When you look at, like, your, you know, your collection of restaurants? Are there certain things that
stick out to you that either you and your family love or that you hear people really love, whether it's, um,
your wines, which we'll get into or, um - uh-huh. Anything else in particular that they -
Whitney VinZant (00:43:29):
Yeah. I, I, it's the memories. Yeah. And it's creating those experiences. Um -
Mindy Hargesheimer (00:43:33):
Yeah,
Whitney VinZant (00:43:34):
Just
Page 45 of 81
Mindy Hargesheimer (00:43:34):
In general, the experience there.
Whitney VinZant (00:43:36):
Yes. And a lot of those are not just with our guests. Yeah. They're with
Mindy Hargesheimer (00:43:38):Our
Whitney VinZant (00:43:39):
Team.
Mindy Hargesheimer (00:43:39):
Yeah.
Whitney VinZant (00:43:40):
So, you know, for example, at, uh, at Cafe Trio - Uh-huh. Just a few weeks ago, I had a, I brought in an
80 pound block of, uh, wheeled cheese that I had saved - Oh my gosh. For, uh, for over eight years in my
refrigerator that my wife had just had enough of. She said get it -
Mindy Hargesheimer (00:43:59):
Did it come from - Get
Whitney VinZant (00:44:00):
It out. It came, it was Grana Padana. Okay.
Mindy Hargesheimer (00:44:02):
From Italy.
Whitney VinZant (00:44:03):
Yeah,
Mindy Hargesheimer (00:44:03):
I was gonna say. And,
Whitney VinZant (00:44:05):
And, uh, it, it was beautiful. Uh, it, we actually had to use a, uh, a, uh, a saw to, to cut through it. I
Mindy Hargesheimer (00:44:13):
Hope you captured that. We did.
Whitney VinZant (00:44:15):
We, we captured
Page 46 of 81
Mindy Hargesheimer (00:44:16):
That. I might need to see that.
Whitney VinZant (00:44:18):
Yeah. Also, I think it was online, but - Okay. We'll make sure you see that. Yeah. But that experience,you know, with, with our chefs, with our cooks, and, and trying the new, uh, trying something that, well,
not new. Yeah. You know, this was, I think, age 22 years in total. So -
Mindy Hargesheimer (00:44:34):
That's so fun. It's
Whitney VinZant (00:44:35):
Pretty fun. Yeah.
Mindy Hargesheimer (00:44:36):
Yeah. It's
Whitney VinZant (00:44:37):
Like concrete. Oh,
Mindy Hargesheimer (00:44:38):
I bet. Yeah. Yeah. I'm envisioning exactly what that would look like. Yeah,
Whitney VinZant (00:44:41):
The -
Mindy Hargesheimer (00:44:41):
Um, by the way, this is a total random side note. Have you seen that. I can't remember which country it's
in, but there's like a, like a contest where they chase the cheese wheels going down the hill. Have you
heard about this? No. People go pummeling down the hill to, like, win and they're, like, following these
cheese, cheese wheels? It's wild.
Whitney VinZant (00:44:57):
I
Mindy Hargesheimer (00:44:57):
Will send it to you. It's very random, but because you talked about it, I had to bring that up, so. What,
Whitney VinZant (00:45:01):
What country?
Mindy Hargesheimer (00:45:01):
I'm trying to remember. I don't know if it's, um, I don't know if it's, like, the, like, the Netherlands or
something. I can't remember. I can't remember where it was, but I'll find it for you. Cool. Um, oh, I
know another thing I wanted to ask you is I think that, like, I think there's this element, and I know
Page 47 of 81
that Maiden KC will really prior - like, emphasize this. But I think one thing that people can learn more
about is the impact that they have on Kansas City by eating local. Mm-hmm. Can you talk a little bit
about that? Is that something that we could kind of dive into in terms of, like, when you put your dollarsinto a local restaurant versus into a, you know, national franchise or something like that? Like, what does
that do for the city that maybe would be worth knowing?
(00:45:43):
I'd,
Whitney VinZant (00:45:43):
I'd love to take this up. Okay. I, I think, um, you know, the. It's hard for me to take this up without
speaking towards s - very specific entities. I'm sure. I'm sure. But, um - Well,
Mindy Hargesheimer (00:45:57):
You go however you wanna go about it.
Whitney VinZant (00:45:59):
You know, I, I, so I, I heard a speech by a local, uh, leader who's been very successful. Mm-hmm. And,
uh, in this speech, he says, you know, he uses restaurants in local restaurants as an example. Mm-hmm.
Uh, to his point, he, he said, y- you know, if, if you have a friend who owns a local restaurant, don't call
your friend and ask him for a free meal. Mm. Bring 14 of your neighbors in - uh-huh.
Mindy Hargesheimer (00:46:25):
And
Whitney VinZant (00:46:26):
Go and celebrate that this is local - uh-huh. Knowing that those dollars f- feed the people who feed you -
Right.
Mindy Hargesheimer (00:46:34):
Within
Whitney VinZant (00:46:34):
The community. Awesome.
Mindy Hargesheimer (00:46:35):
Yeah. Uh,
Whitney VinZant (00:46:36):
So I, I think the, you know, the financial side - uh-huh. Of the local is very important. Mm-hmm. And,
and, you know, I, I would say across the board, support local before, before national. Yeah.
Mindy Hargesheimer (00:46:49):
Uh,
Whitney VinZant (00:46:50):
Page 48 of 81
Those, those are dollars that are, no one in the city's ever gonna see again. And we all do better when ourneighbor is doing well.
Mindy Hargesheimer (00:46:57):
Yeah, I, I guess I've wondered, like, what the disconnect maybe is for some people who are like,
"Couldn't care less. I just wanna go to McDonald's.
" They, I just
Whitney VinZant (00:47:06):
Think they - Or
Mindy Hargesheimer (00:47:06):
Starbucks. I
Whitney VinZant (00:47:07):
Think they haven't thought it through.
Mindy Hargesheimer (00:47:09):
Yeah. Like, maybe it's all about, like, how would it, how would. Maybe they're wondering how does this
impact me? Yeah. And maybe it's getting out of the mindset of it's not about you, it's really collectively
about your neighbor, your community, the betterment of it.
Whitney VinZant (00:47:20):
Well, all, it all goes around. Yeah. I mean, I, you know, you support local, you support that server. Mm
hmm. Right? That server goes and the next day, m- maybe they come in your office. Or maybe they come
in your, your retail, um, business and - uh-huh. And support you. Yeah.
Mindy Hargesheimer (00:47:37):
You
Whitney VinZant (00:47:37):
Know, when, when, when those funds are going to, you know, different cities across the country - Right.
Mindy Hargesheimer (00:47:43):
You
Whitney VinZant (00:47:43):
Won't see it.
Mindy Hargesheimer (00:47:44):
Yeah. So I think we could use this as, like, a reminder, awareness, like, think about it maybe the next time
you decide to go out tomorrow to go to a W. Vincent restaurant or to go to your local coffee shop,
because I think that's an important rem - I mean, that's why we're here, right? Yeah. Yeah. We're talking
about everything local and, and people who are, um, you know, spinning their wheels to make sure, you
know, Kansas City has this amazing culture. Mm-hmm. Like you are such a big part of, so. Um, which
also then makes me wanna know, you guys decided to stay in KC after what? Louie's? Or - Yes. Okay.
Yes. Kansas
Page 49 of 81Whitney VinZant (00:48:16):
City's home. Yeah.
Mindy Hargesheimer (00:48:17):
We love Kansas
Whitney VinZant (00:48:18):
City.
Mindy Hargesheimer (00:48:19):
Yep. What do you love about it? Especially being an entrepreneur here, having family here.
Whitney VinZant (00:48:23):
I think, uh, oh, you know, it, it offers everything that we want in a city. Yeah.
Mindy Hargesheimer (00:48:29):
You
Whitney VinZant (00:48:30):
Know, it, it's big enough that we have these larger attractions that are fun to be a part of. Yeah.
Mindy Hargesheimer (00:48:36):
It's
Whitney VinZant (00:48:36):
Small enough that it's a community where if you go to a party, you're gonna know someone.
Mindy Hargesheimer (00:48:42):
Yeah.
Whitney VinZant (00:48:42):
A- and so, uh, I think it's a w - also a wonderful place to raise children. Mm-hmm.
Mindy Hargesheimer (00:48:47):
We
Whitney VinZant (00:48:47):
Have four children under 10. Yeah.
Mindy Hargesheimer (00:48:49):
So
Whitney VinZant (00:48:49):
<laugh>. Yep.
Page 50 of 81Mindy Hargesheimer (00:48:50):
I
Whitney VinZant (00:48:51):
Think, um, s- s- so it, it, it, it, it's a place that, that we love to be and we love to celebrate. What
Mindy Hargesheimer (00:48:59):
Do you think people underestimate about Kansas City, like, if they're, if they don't live here? Mm-hmm.
Maybe it's talking to other people in the restaurant industry who are in Chicago or - Yes. Oklahoma or
Colorado or something. What do you think? I think
Whitney VinZant (00:49:11):
That they under - they underestimate how cosmopolitan Kansas City can be. I think, uh, you know,
there's, there's more going on. There's more underneath maybe the, the surface of the ocean - Yeah.
Mindy Hargesheimer (00:49:23):
That,
Whitney VinZant (00:49:24):
Than, than they may necessarily give us credit for. Yeah.
Mindy Hargesheimer (00:49:28):
I love that.
Whitney VinZant (00:49:29):
So, um, and those that do know, uh, oftentimes comment on that. Mm-hmm. So for example, you, you
brought up our wine. Yeah. Um, yeah, I, I was meeting with a, uh, a leader in the wine business in, in
Sonoma, uh, not nine, 10 months ago. Uh-huh. And I, I told him that I'm from Kansas City. And, uh, he
said, his first reaction was,
"What a cosmopolitan city.
"
Mindy Hargesheimer (00:49:59):
Really? Yes.
Whitney VinZant (00:50:00):
Amazing.
Mindy Hargesheimer (00:50:01):
Yeah.
Whitney VinZant (00:50:01):
So - You must
Mindy Hargesheimer (00:50:02):
Have just had, like, the biggest mile, like - I, I did. Yes, thank you. I'm, I'm proud of that.Page 51 of 81
Whitney VinZant (00:50:06):
So.
Mindy Hargesheimer (00:50:07):
Yeah. And, and a part of it. Yeah. Yeah. So, let's get into the wines. So, I don't know when I was, like. I
was probably in Louis maybe, I don't remember, six months, 12 months ago. Mm-hmm. I did not know,
honestly, that you had your own wine. Yes. And it was on the wine menu. And so that's what I ordered.
I'm like,
"Well, obviously, I have to try this.
" Um, I wanna get into the backstory. I want you to talk about
the wine, the winery, Sonoma, your love of wine, how all of this came to be, and how we can experience
it. Wonderful.
Whitney VinZant (00:50:38):
Well, thank you. Yeah.
Mindy Hargesheimer (00:50:39):
I think - As somebody who still drinks wine and will never stop.
Whitney VinZant (00:50:42):
Yeah. That makes two of us.
Mindy Hargesheimer (00:50:44):
Yeah.
Whitney VinZant (00:50:44):
Uh, so being in the restaurant business for as long as I have, and, and, and being intimately involved with
wine, wine menus and so forth - uh-huh. Uh, I've been fascinated with it and, uh, very passionate about it.
In 2022, after, uh, seeking, uh, the, the right Appalachian, the right place for a vineyard for over 10 years,
uh - So you had
Mindy Hargesheimer (00:51:14):
That dream for a while? I,
Whitney VinZant (00:51:15):
I'd had that dream for many, many years. Yeah. Uh, we found a, a, a beautiful 63 acre vineyard in
Sonoma Valley that had all the pedigree we wanted. Um - And it
Mindy Hargesheimer (00:51:29):
Wasn't already owned by - It, it was
Whitney VinZant (00:51:30):
Owned. It was.Mindy Hargesheimer (00:51:31):
Okay.
Page 52 of 81
Whitney VinZant (00:51:32):
It was owned. Uh, it was originally planted in 1996, 1997. Mm-hmm. Uh, but, um, it was for sale by, by
an owner who, you know, pre - he, he, it was time for him to, to retire from the, from the wine business.
Mm-hmm. And so, um, we were able to acquire it. Um, and there, there's quite a story around that. I, I
think, you know, that was a big decision financially - Sure.
Mindy Hargesheimer (00:52:02):
For,
Whitney VinZant (00:52:02):
For me. Mm-hmm.
Mindy Hargesheimer (00:52:04):
A
Whitney VinZant (00:52:04):
And so, uh, I asked, you know, my wife, you know,
"Is this something we should do?" Yeah. And she
responded, God bless her, for saying,
"You have to do it.
" That
Mindy Hargesheimer (00:52:16):
Would so be me.
"You
Whitney VinZant (00:52:17):
Have to do it.
" I've
Mindy Hargesheimer (00:52:18):
Said for a long time, I have no business owning a winery or vineyard, but I have always dreamed about
that. I think it would be incredible. So - Yeah. Yes.
Whitney VinZant (00:52:26):
Props to her. Yes. So we did so, uh, ever since. Um, you know, I've thrown myself into it. Mm hmm. I
think I'm averaging around 19 trips a year. Wow.
Mindy Hargesheimer (00:52:37):
Uh,
Whitney VinZant (00:52:38):
I spent a lot of time there. SoMindy Hargesheimer (00:52:39):
Is it private? Yes.
Whitney VinZant (00:52:41):
Okay.
Page 53 of 81
Mindy Hargesheimer (00:52:41):
Yes.
Whitney VinZant (00:52:42):
Uh, we don't have tastings. We don't have, you know, this is a, a farm completely focused on producing
quality. Mm-hmm. Uh, and, and to that end, we've done a tremendous amount of, of farming to, to, to
make it that way. Including, uh, this year, which, uh, will be the first vineyard ever in Sonoma Valley to
plant Sancier clone.
Mindy Hargesheimer (00:53:05):
Oh, really? Yes.
Whitney VinZant (00:53:06):
You
Mindy Hargesheimer (00:53:07):
Heard it here. Yeah.
Whitney VinZant (00:53:08):
How
Mindy Hargesheimer (00:53:08):
Did this come to be? Well,
Whitney VinZant (00:53:09):
It took, uh, about four and a half years. Okay. But I was able to, a- able to, uh, get, uh, approval for, uh,
for level one permits to, to plant additional acreage. Congratulations.
Mindy Hargesheimer (00:53:24):
Thank
Whitney VinZant (00:53:25):
You. Um, that's a whole story in and of itself. I'm
Mindy Hargesheimer (00:53:28):
Sure. TheWhitney VinZant (00:53:28):
Original title that was from 1834, uh, on the property. And so it's all beautifully handwritten, but it was
turn right at the large redwood and, you know, the veer left at the creek. It, you know, it was literally writ
- It's amazing. Written like that that we had to present the permitting in Sonoma. But, uh, through efforts
with, uh, some different growers, uh, we were able to get approved to bring in the suitcase clones. Okay.
Mindy Hargesheimer (00:53:55):
Page 54 of 81
And,
Whitney VinZant (00:53:55):
Uh, you know, we grafted those onto, uh, uh, 1103 Rootstock, which is a, a, a vigorous rootstock. Okay.
Mindy Hargesheimer (00:54:05):
And,
Whitney VinZant (00:54:05):
Um, and we're, uh, we, we finished planting that about two weeks ago.
Mindy Hargesheimer (00:54:11):
Amazing. Yeah. Now, what has been the best part of having this as a part of your. Is your family, like, do
your kids kind of get excited to go out there and run through - Oh,
Whitney VinZant (00:54:20):
They love it. Divines.
Mindy Hargesheimer (00:54:21):
They
Whitney VinZant (00:54:21):
Love it. I can
Mindy Hargesheimer (00:54:22):
Imagine -
Whitney VinZant (00:54:22):
It's an adventure. Envision
Mindy Hargesheimer (00:54:24):
It.
Whitney VinZant (00:54:24):
Yeah. Yeah. I'll tell you, so, uh, three years ago - Uh-huh. When we were out there, uh, over the summer,uh, my kids, you know, the first, first day we're there, there's a small residence, uh, on the property. Uh
huh. Took the TVs down. And over the next, uh, six, seven weeks, they, you know, the, the first day they
wanted to say,
"What are we gonna do?" Sure. Of
Mindy Hargesheimer (00:54:50):
Course. But it
Whitney VinZant (00:54:50):
Never came up again after the second day. Ugh. And, and - Living proof,
Page 55 of 81
Mindy Hargesheimer (00:54:54):
Right? Then
Whitney VinZant (00:54:54):
By the, by the end of it, they were, um. Well, for example, they would walk all the way up the, the
hillsides to go to the Riesling grapes because they had learned that those were sweeter - Uh-huh. <laugh>.
Than, than the Serra or the Cabernet. Oh, cute. And, and then they'd go down to the, to the Santa Rosa
Creek and then they, you know, they just learned to, to live by it. Yeah.
Mindy Hargesheimer (00:55:16):
And
Whitney VinZant (00:55:17):
So, uh, I think that value, that spirit - uh-huh. Which is not just for me or for them - uh-huh.
Mindy Hargesheimer (00:55:26):
But
Whitney VinZant (00:55:26):
Also it has affected our company. Yeah.
Mindy Hargesheimer (00:55:29):
Because
Whitney VinZant (00:55:30):
So much of our company now is involved in this as well. Oh, how
Mindy Hargesheimer (00:55:33):
So? Well,
Whitney VinZant (00:55:34):
Uh - Just in theMindy Hargesheimer (00:55:35):
Way that they maybe present it, talk about it - No. Like, no? Okay. Going
Whitney VinZant (00:55:39):
Out there. Oh, they're going
Mindy Hargesheimer (00:55:40):
Out there. Perfect. Working. Oh, that's amazing. What opportunity?
Whitney VinZant (00:55:43):
Learning how this wine is made.
Page 56 of 81
Mindy Hargesheimer (00:55:44):
Yeah. You know,
Whitney VinZant (00:55:45):
Learning how to grow grapes. Learning how to, uh - Very cool. You know, all the different parts that go
into it. Mm-hmm. And there's a tremendous amount. From year to year, there's a tremendous amount.
Sure. And it's very different depending upon vintage. But, um, you know, that has, that knowledge base -
Yeah.
Mindy Hargesheimer (00:56:03):
Has,
Whitney VinZant (00:56:04):
Is affecting our company, and they're becoming, you know, m- more and more knowledgeable. Yeah.
And
Mindy Hargesheimer (00:56:10):
More and
Whitney VinZant (00:56:10):
More articulate about it.
Mindy Hargesheimer (00:56:11):
That's incredible. I feel like, yeah, that's great. I'm excited for people to hear about this because that's
another thing kind of like along the lines of, like, Kansas City being more cosmopolitan than people
though. Like there's so much going on behind the scenes. I didn't know that. Like in
Whitney VinZant (00:56:24):
The last, uh, 10 weeks, I think we've taken 15 different people out there. That's
Mindy Hargesheimer (00:56:28):Awesome. Good for you guys.
Whitney VinZant (00:56:29):
And it's a big difference when you get to, you know, when they prune a vine. Yeah.
Mindy Hargesheimer (00:56:34):
Well, I'm definitely coming to work for you now. As opposed to. Well <laugh>. Just put me on the, the
list. I'll,
Whitney VinZant (00:56:38):
I'll put you on, uh, I'll tell you what. It's, it's hard to be, being on a Gator. Yeah.
Mindy Hargesheimer (00:56:42):
It,
Page 57 of 81
Whitney VinZant (00:56:43):
It, it, with a bottle of wine and a loaf of sourdough on the
Mindy Hargesheimer (00:56:46):
Vineyard. Oh my gosh. Paradise. Yeah. Being in California. So how many wines are you guys. How
many different varietals, I guess, are you producing and where can people drink those? So
Whitney VinZant (00:56:56):
Five, uh, five varietals - Okay.
Mindy Hargesheimer (00:56:58):
Right
Whitney VinZant (00:56:58):
Now. Uh, we are going to. So, uh, currently, our, our Vincent wines is under, um, it's, um, it's all state
grown fruit. Mm-hmm. But there are other Appalachians and other varietals that we wanna be in where
we know wonderful farmers. Yeah.
Mindy Hargesheimer (00:57:17):
And,
Whitney VinZant (00:57:18):
And, and we wanna bring them into what we do as well. Okay.
Mindy Hargesheimer (00:57:21):
So, you know -
Whitney VinZant (00:57:22):
MeaningMindy Hargesheimer (00:57:22):
They're in Sonoma? Uh,
Whitney VinZant (00:57:24):
Not just in Sonoma. So for example,
Mindy Hargesheimer (00:57:26):
Uh -
Whitney VinZant (00:57:26):
And when
Mindy Hargesheimer (00:57:27):
You say, when you say other Appalachians, it would be outside of Sonoma because -
Page 58 of 81
Whitney VinZant (00:57:30):
Yeah, correct. Yeah. That's just a viticultural area. Yes.
Mindy Hargesheimer (00:57:33):
Uh,
Whitney VinZant (00:57:34):
So for example, uh, w- we're, uh, we've recently, um, uh, finalized, uh, uh, our Pinot noir. Okay. Which
is, which is, uh, coming from a small farmer who's a longtime friend - Uh-huh. Out of Eola Amity. Okay.
Mindy Hargesheimer (00:57:50):
In,
Whitney VinZant (00:57:50):
In Oregon, in the Willamette Valley.
Mindy Hargesheimer (00:57:52):
Okay. So completely different state. Yes.
Whitney VinZant (00:57:54):
Uh, but that's what we wanted. That specific product - uh-huh.
Mindy Hargesheimer (00:57:57):
I -
Whitney VinZant (00:57:58):
And it has propriety. So, so for, for example, uh, you know, two and a half years ago - uh-huh.Mindy Hargesheimer (00:58:04):
I,
Whitney VinZant (00:58:05):
I met with her and we went through the barrel room. Uh, we, we picked out the different clones of Pinot
noir that we wanted specific to the, the taste profile we were trying to create. Yeah. And
Mindy Hargesheimer (00:58:17):
Then,
Whitney VinZant (00:58:17):
So it's our own unique blend as well. So - Very cool. You know, we didn't wanna. We, we wanna have
propriety in everything we're doing. Yeah.
Mindy Hargesheimer (00:58:25):
So.
Page 59 of 81
Whitney VinZant (00:58:25):
So
Mindy Hargesheimer (00:58:25):
You have a wine club. We do.
Whitney VinZant (00:58:27):
Okay. Yes.
Mindy Hargesheimer (00:58:28):
Growing. So talk a little bit about that, what people get with the wine club.
Whitney VinZant (00:58:31):
Well, uh, so first and foremost, they get wonderful wine. Yeah. You know,
Mindy Hargesheimer (00:58:34):
That's the
Whitney VinZant (00:58:35):
Exciting -
Mindy Hargesheimer (00:58:35):
Most important.
Whitney VinZant (00:58:36):That, that it is. Uh - Which
Mindy Hargesheimer (00:58:38):
Is a good experience. Exactly.
Whitney VinZant (00:58:40):
12, so we're doing 12 bottles a year. Okay. Quarterly shipments to their front door. Okay. Uh, and then,
uh, in addition to that, we're doing, um, uh, we have, you know, just different events that we host
throughout the year. Mm-hmm. Uh, we're hosting those the majority at our own restaurants. Okay. Uh,
and that includes everything from pairing to hearing about the, how the wine was made that is specific to
that quarter. Yeah.
Mindy Hargesheimer (00:59:09):
Um,
Whitney VinZant (00:59:10):
A- and, you know, they also get benefits within our restaurants as well. Okay. So, um, you know, they
have their loyalty cards and they get, uh, discounts off, off of, uh, p - food purchases. Mm-hmm. And so
there's a, there's a myriad of different things going on with that. Yeah.
Page 60 of 81
Mindy Hargesheimer (00:59:27):
What we
Whitney VinZant (00:59:27):
Wanna do is create this, uh, you know, the, this club that's really focused on, on. I wouldn't just say wine
either. Okay.
Mindy Hargesheimer (00:59:37):
I would
Whitney VinZant (00:59:37):
Say, you know, a lot of it, a lot of the presentations that we have during the, the quarterly get togethers -
Yeah.
Mindy Hargesheimer (00:59:42):
Is,
Whitney VinZant (00:59:42):
Uh, wine member events is centered on the food that we pair with it. Yeah. And why we did that. Mm
hmm. And, and then, um, you know, of course, the background on how the wine is made. Yeah. And
ultimately, what we're creating is someone who, you, you know, it's a, It's, it's something that is
experiential - uh-huh. That can translate into, you know, how you host or, you know, how, how you
celebrate culinary within your home. No, andMindy Hargesheimer (01:00:12):
That's perfect because clearly one between people are eating at home more. Yes. So you're able to tap into
that, but you're still also inspiring them to get out of the home - uh-huh. To take all this knowledge and
take that experience and take the firsthand, you know, wine and everything, you know, both in the
restaurant and at home. So I love that. Yeah. It's brilliant. Love it.
Whitney VinZant (01:00:32):
Well,
Mindy Hargesheimer (01:00:33):
We're having fun with it. And then
Whitney VinZant (01:00:33):
You
Mindy Hargesheimer (01:00:34):
Serve it in hou - like most of your restaurants that serve alcohol
Whitney VinZant (01:00:38):
Or? Uh, most of
Page 61 of 81
Mindy Hargesheimer (01:00:39):
Them.
Whitney VinZant (01:00:39):
Okay. Uh, and it depends. You know, certain restaurants are gonna carry, for example, the Sentinel or
high end wine and - Yeah. Others won't.
Mindy Hargesheimer (01:00:49):
Okay.
Whitney VinZant (01:00:49):
But, uh, we carry it as appropriate for
Mindy Hargesheimer (01:00:52):
The
Whitney VinZant (01:00:52):
Culinary that we're serving.
Mindy Hargesheimer (01:00:53):Do you sell it in stores too? Or is it just served in your - We
Whitney VinZant (01:00:56):
Do. We
Mindy Hargesheimer (01:00:56):
Do. You
Whitney VinZant (01:00:57):
Do? Okay. Yes. So, um, it's now, uh, in, you know, a significant amount of, of, uh, both off-premise and
on premise - Okay. Uh, outside of our, anything we have to, you know, that we d - we have anything to
do with. Okay, perfect. So you can pick it up at, uh, different, uh, liquor stores. You can pick it up at
different, uh, grocery stores.
Mindy Hargesheimer (01:01:21):
Around Casey. Yep.
Whitney VinZant (01:01:22):
Yeah. A higher end.
Mindy Hargesheimer (01:01:23):
Okay.
Whitney VinZant (01:01:24):
Page 62 of 81
Um, so, u
Mindy Hargesheimer (01:01:25):
Different restaurants as well. At the wines, generally.
Whitney VinZant (01:01:27):
So generally speaking, they're, uh, range from 25 up to, you know, over 100
Mindy Hargesheimer (01:01:35):
Dollars. Okay, perfect. So you one under 30 at least, which is, is great. Oh, yeah. We have,
Whitney VinZant (01:01:39):
We have several.
Mindy Hargesheimer (01:01:39):
Yeah.
Whitney VinZant (01:01:40):Under, under 30.
Mindy Hargesheimer (01:01:41):
Yeah.
Whitney VinZant (01:01:41):
Yeah. So, yeah, and I think 24.99. So.
Mindy Hargesheimer (01:01:45):
Definitely under 25. Yeah,
Whitney VinZant (01:01:46):
We're trying to hit. So being a wine buyer for so long -
Mindy Hargesheimer (01:01:49):
Yeah.
Whitney VinZant (01:01:50):
You, you get to see what guests want to spend on wine.
Mindy Hargesheimer (01:01:54):
Yeah.
Whitney VinZant (01:01:55):
And so, you know, what we're producing is something that is a, a tremendous value proposition. Mm
hmm.
Page 63 of 81
Mindy Hargesheimer (01:02:01):
'Cause
Whitney VinZant (01:02:02):
You have single state made Sonoma Valley wine -
Mindy Hargesheimer (01:02:05):
Yeah. Uh,
Whitney VinZant (01:02:06):
That, you know, i- is, is hi - very high quality. Uh, yet we, we've really worked hard to keep that price at a
lower level.
Mindy Hargesheimer (01:02:16):
I think it's so smart.Whitney VinZant (01:02:17):
So.
Mindy Hargesheimer (01:02:18):
Yeah. That's what we're trying to do. Price yourself out from, you know, a larger audience who's, who
appreciates wine. Yeah.
Whitney VinZant (01:02:24):
Exactly.
Mindy Hargesheimer (01:02:24):
Do you have one called Wit's End?
Whitney VinZant (01:02:26):
We do. Yeah.
Mindy Hargesheimer (01:02:27):
Did you come up with that? Does your wife come up with that? Uh, believe
Whitney VinZant (01:02:29):
It or not, I did come up with it.
Mindy Hargesheimer (01:02:31):
Perfect.
Whitney VinZant (01:02:31):
So, uh, each one of our wines has a different. The Wit's End Cabernet.
Page 64 of 81
Mindy Hargesheimer (01:02:34):
Yeah.
Whitney VinZant (01:02:35):
It comes from the end of the vineyard. Okay.
Mindy Hargesheimer (01:02:37):
Uh,
Whitney VinZant (01:02:37):
Where it drops off into the Santa Rosa Creek Canyon.
Mindy Hargesheimer (01:02:40):So you're
Whitney VinZant (01:02:40):
At Wit's End. But additional to that, um, as I, as I say during, like, our wine dinners, it should be. Wit's
financial end is probably more appropriate.
Mindy Hargesheimer (01:02:49):
There we go. Yeah. But let's change that. Let's change that. Let's do. Yeah. Okay. Did I also read, are
you a certified sommelier?
Whitney VinZant (01:02:57):
Um, I, so I am a som. Let's
Mindy Hargesheimer (01:02:59):
Do a fact check on that. Yeah,
Whitney VinZant (01:03:00):
Yeah. No, I'm not certified.
Mindy Hargesheimer (01:03:02):
Okay.
Whitney VinZant (01:03:02):
So the,
Mindy Hargesheimer (01:03:03):
Uh - Well, what's the difference?
Whitney VinZant (01:03:04):
Well, so - You still be - I, I, I haven't gone through the guilds
Page 65 of 81
Mindy Hargesheimer (01:03:07):
That.
Whitney VinZant (01:03:08):
Yes, there's a difference between going through that testing or not.
Mindy Hargesheimer (01:03:12):
Okay.
Whitney VinZant (01:03:12):
But, uh -Mindy Hargesheimer (01:03:13):
Are you gonna do that? Or - No.
Whitney VinZant (01:03:14):
I have no in -
Mindy Hargesheimer (01:03:15):
No interest?
Whitney VinZant (01:03:16):
Not
Mindy Hargesheimer (01:03:16):
At this
Whitney VinZant (01:03:16):
Point. I can say here, I, I'm a licensed chemical applicator for our vineyard.
Mindy Hargesheimer (01:03:22):
Well, that, okay. That's even cooler sounding actually. I have
Whitney VinZant (01:03:26):
More, uh, more interest in that.
Mindy Hargesheimer (01:03:28):
Yeah. I love it. Um, well, good. Before I get into some other kind of rapid fire questions, what else have
we not talked about about your restaurant group, about your restaurant concepts that you have to make
sure everybody knows about? And, um, obviously when I share all of this, I'll be tagging and linking to
all the different concepts that you have. Well, thank you. Of course, that's the whole goal, is for get out,
support local, eat local. Mm-hmm. Um, get the experience of the culture that you've talked about with
your amazing team that's so important, how you guys hire all that stuff. So -
Whitney VinZant (01:03:57):
Page 66 of 81
Yeah.
Mindy Hargesheimer (01:03:58):
Try the wine.
Whitney VinZant (01:03:59):
I think, um, yeah, the, the most important thing about our restaurants or the wine are, i- i- is, it goes back
to our people who, who we work with.Mindy Hargesheimer (01:04:08):
Yeah.
Whitney VinZant (01:04:08):
Uh, if there's one thing that I wanna talk about,
Mindy Hargesheimer (01:04:10):
It's - Don't underestimate the experience you can have with the staff at any of your restaurants. I
Whitney VinZant (01:04:13):
Mean,
Mindy Hargesheimer (01:04:14):
You
Whitney VinZant (01:04:14):
Gotta, you know, you can go to any restaurant. Mm-hmm. And, and it's not the sticks and stones that
make the restaurant. It's, it's the product. It's the people - Right. Who are, who are making that product.
Mindy Hargesheimer (01:04:25):
Yeah. You
Whitney VinZant (01:04:25):
Know, we've all been to restaurants that, that, um, you know, the, they don't add up on, on, on the
ambiance. Sure. It just. But the food's tremendous. Yeah. And the people are tremendous.
Mindy Hargesheimer (01:04:37):
Yeah.
Whitney VinZant (01:04:37):
And they're busy.
Mindy Hargesheimer (01:04:38):
Yeah.
Whitney VinZant (01:04:39):
Page 67 of 81
So.
Mindy Hargesheimer (01:04:39):
And at the end of the day, we are all so strongly impacted by the interactions that we have with people.
Yes. No matter where you are, you know? I mean, look at the World Cup going on right now, people
having these incredible experiences, communal people cheering on at fanfest or games or whatever. Imean, it's the energy of the people together is like such, um, a testament to the importance of being
around other people. Yeah. Yeah. Even people you don't know. So, okay, good. Um, okay. Dare I ask, is
there a restaurant in Kansas City that you wish you had though of or wish you were a part of? Oh,
Whitney VinZant (01:05:10):
There's lots
Mindy Hargesheimer (01:05:11):
Of. Okay.
Whitney VinZant (01:05:12):
Yeah.
Mindy Hargesheimer (01:05:12):
Can you name any? I mean,
Whitney VinZant (01:05:13):
There's, there's tremendous, uh, restaurants. What are some of your favorites? Yeah. Uh, so Jack Stack.
Mm-hmm. I always en- enjoy Jack Stack and, um, they're, they're good people. Yeah. Um, they have
wonderful teams. Uh, yeah, I, I mean, the list goes on.
Mindy Hargesheimer (01:05:30):
Yeah.
Whitney VinZant (01:05:30):
I, I mean, I can just -
Mindy Hargesheimer (01:05:32):
So many of them. Yeah. Yeah.
Whitney VinZant (01:05:33):
There's a lot of great ones. Uh, you know, French Market is always wonderful.
Mindy Hargesheimer (01:05:38):
Do you think there are, from your opinion, are there any under the radar restaurants here that you feel like
need more attention? That you love or your family loves?
Whitney VinZant (01:05:48):
Oh, let me see.
Page 68 of 81
Mindy Hargesheimer (01:05:48):
Little hidden gems around town.
Whitney VinZant (01:05:50):Um, I don't know if they necessarily need more attention, but, you know, certain things like Casey Ramen
and,
Mindy Hargesheimer (01:06:01):
Uh - Yes. Shout out. They're so good. Yeah.
Whitney VinZant (01:06:03):
It's
Mindy Hargesheimer (01:06:04):
Excellent. And they put on fun events. I went to one where they had this enormous tuna. Yeah. And they
did like a live cutting and oh my gosh, it
Whitney VinZant (01:06:11):
Was phenomenal. Yeah. Yeah. So I, there, there's a lot of different ones. Um, I mean, th- there's, the, the,
the culinary scene in Kansas City, not necessarily the marketing scene. Mm-hmm. I, I, I, or the create, the
creative concept scene. Mm-hmm. You know, I, I look at other, other cities where, you know, there,
there's a lot of restaurants going, being developed.
Mindy Hargesheimer (01:06:36):
Yeah.
Whitney VinZant (01:06:36):
And the, we may not be as creative with developing concepts that have, you know, RV bars on their
rooftops and, you know, just stuff like that. Sure. Yeah. Right? But -
Mindy Hargesheimer (01:06:50):
Where is that, by the way?
Whitney VinZant (01:06:51):
Denver.
Mindy Hargesheimer (01:06:52):
Okay. But
Whitney VinZant (01:06:52):
The, but the actual culinary itself is excellent.
Mindy Hargesheimer (01:06:56):
Yeah.
Page 69 of 81
Whitney VinZant (01:06:56):
And I think if, uh, because of that, go out and try different restaurants that you haven't tried before. Don'tget stuck in that rut.
Mindy Hargesheimer (01:07:04):
Yeah.
Whitney VinZant (01:07:05):
And the same thing is true within our restaurants, you know?
Mindy Hargesheimer (01:07:07):
Sure.
Whitney VinZant (01:07:07):
We have, we work very hard on putting forth, uh, you know, these new food items and these new dishes
that are beautiful. And sometimes people say,
"Well, y- you know, I'm, I'm gonna order the same thing
I've had the last 30 times.
" Right. It's like, you know, at some point -
Mindy Hargesheimer (01:07:24):
Nutrix.
Whitney VinZant (01:07:25):
Right.
Mindy Hargesheimer (01:07:25):
Right.
Whitney VinZant (01:07:25):
Right.
Mindy Hargesheimer (01:07:26):
So what are some of your favorite things to eat at some of your restaurants? What do you think are some
of the best -
Whitney VinZant (01:07:33):
Ooh.
Mindy Hargesheimer (01:07:33):
Dishes, appetizers, entrees, desserts, cocktails even - Yeah. Yeah. That you would say you have to try
this?
Whitney VinZant (01:07:40):
So, uh, I'm gonna cross some, some boundaries here. Like the, the number
Mindy Hargesheimer (01:07:45):
Page 70 of 81Three
Whitney VinZant (01:07:46):
At BRGR.
Mindy Hargesheimer (01:07:47):
Okay.
Whitney VinZant (01:07:48):
The,
Mindy Hargesheimer (01:07:48):
Uh - Which is
Whitney VinZant (01:07:49):
What? It's, uh, just, it's a beautiful smash burger.
Mindy Hargesheimer (01:07:52):
Okay. It's
Whitney VinZant (01:07:53):
Wonderful. Um, and then we have, um, you know, Waldo
Mindy Hargesheimer (01:07:59):
Pizza.
Whitney VinZant (01:07:59):
Mm-hmm. Uh, um, the, uh, we recently did a, uh, a jack stack pizza.
Mindy Hargesheimer (01:08:06):
Oh, I had it.
Whitney VinZant (01:08:07):
How, what'd you think?
Mindy Hargesheimer (01:08:07):
I loved it. Did you? And I'm not just saying that. Yeah. I loved it. It
Whitney VinZant (01:08:11):
Was
Mindy Hargesheimer (01:08:11):
Delicious. I told multiple people about it that they needed to try it. So that was limited time, right? It was
Page 71 of 81Whitney VinZant (01:08:14):
Limited time.
Mindy Hargesheimer (01:08:15):
You have to bring it back.
Whitney VinZant (01:08:16):
But I think, I think so.
Mindy Hargesheimer (01:08:17):
Yeah. I
Whitney VinZant (01:08:17):
Think so. And maybe if you ask them.
Mindy Hargesheimer (01:08:19):
Yeah. Yeah. They could make it possible. Okay, good to know.
Whitney VinZant (01:08:23):
Um, at, uh, Grandma Dunn, the hanger steak.
Mindy Hargesheimer (01:08:27):
Okay.
Whitney VinZant (01:08:28):
Uh, you know, that, that whole composition is just beautiful. The nookie right now that you just
mentioned at, at Trio
Mindy Hargesheimer (01:08:37):
Earlier. W- will, will become Emerald Bistro. Yes. Correct. It was phenomenal.
Whitney VinZant (01:08:42):
Yeah.
Mindy Hargesheimer (01:08:42):
I brought a friend and her daughter with me and we were just like celebrating.
Whitney VinZant (01:08:45):
Creation. Yeah. Yeah. Um, and then, uh, Louie's Wine Dive. Uh - uh-huh. What did I have recently? Oh,
uh, we just had the, um, the, uh, uh, it eludes me.
Mindy Hargesheimer (01:09:00):
It'll come to you.Page 72 of 81
Whitney VinZant (01:09:01):
Uh, the pasta diablo.
Mindy Hargesheimer (01:09:02):
Okay.
Whitney VinZant (01:09:03):
That we, we just, you know, we remade the way we were doing it.
Mindy Hargesheimer (01:09:07):
Uh-huh.
Whitney VinZant (01:09:07):
And it's an rabiata.
Mindy Hargesheimer (01:09:09):
Okay.
Whitney VinZant (01:09:09):
Uh, it's delicious.
Mindy Hargesheimer (01:09:11):
Okay. Good to know. And so
Whitney VinZant (01:09:12):
Those are, those are some of them.
Mindy Hargesheimer (01:09:13):
Okay. Yeah. I'm getting hungry and I'm meeting friends after this for lunch, so. Um, what, for you and
your family, what is an ideal day in Kansas City? What is a perfect day for you or for you and your
family? What do you guys love to do around Casey?
Whitney VinZant (01:09:27):
Oh. Um, ideal day. Wow. I think, uh, so I would say a cool morning coffee with my wife before the kids
get up.
Mindy Hargesheimer (01:09:39):
Are you partial to any coffee?
Whitney VinZant (01:09:41):
So, uh -Mindy Hargesheimer (01:09:42):
Waiting for you to be like,
"I love Fulgers.
" <laugh>
Page 73 of 81
Whitney VinZant (01:09:44):
No, no. I, I, I'm very partial to coffee. Uh, in a, in a former concept, I, I traveled to, you know, several
different countries just on buying green beans for coffee. Yeah. Amazing. Uh,
Mindy Hargesheimer (01:09:57):
Panama - We
Whitney VinZant (01:09:57):
Didn't even get into that. Costa Rica, Brazil.
Mindy Hargesheimer (01:10:00):
Love it.
Whitney VinZant (01:10:00):
But, um, yeah, so, uh, uh, Arabica in general. But, u, Ethiopian Yurga Chef is my favorite. That's my
good - That's my go-to. I love that. Uh, so starts like that. The, the kids wake up and they're not
screaming.
Mindy Hargesheimer (01:10:19):
Please. Please, thank you.
Whitney VinZant (01:10:20):
And then, um, uh, you know, we go to, uh, to breakfast. Uh, on Sundays, I, I oftentimes take them to
McLean's. Love
Mindy Hargesheimer (01:10:29):
It. Uh,
Whitney VinZant (01:10:29):
A- a- and then after that -
Mindy Hargesheimer (01:10:31):
In Waldo?
Whitney VinZant (01:10:33):
In Waldo. Mm-hmm. After that, we go to, uh, we always have to have an outing immediately to get that
sugar.
Mindy Hargesheimer (01:10:39):Oh, yeah.
Whitney VinZant (01:10:39):
Take care of that.
Mindy Hargesheimer (01:10:40):
Page 74 of 81
Don't we know?
Whitney VinZant (01:10:40):
We usually go to the playground or we go to, uh, you know, some. We, we, I, I try to put together events
that we do for that. Good
Mindy Hargesheimer (01:10:48):
For you. Uh,
Whitney VinZant (01:10:50):
And then, um, you know, after that, uh, several hours usually later, we, we head home, uh, a glass of
wine.
Mindy Hargesheimer (01:10:58):
Mm-hmm.
Whitney VinZant (01:10:59):
And, uh, an early dinner. Okay. And then, uh, spend time with my family.
Mindy Hargesheimer (01:11:05):
Perfect.
Whitney VinZant (01:11:05):
I think.
Mindy Hargesheimer (01:11:06):
Yeah.
Whitney VinZant (01:11:06):
Yeah.
Mindy Hargesheimer (01:11:07):
Good quality time. So,
Whitney VinZant (01:11:08):
Yeah.Mindy Hargesheimer (01:11:09):
Anything that you have not checked off your Kansas City bucket list that you have not done? Oh, man.
That you need to get to, you want to get to?
Whitney VinZant (01:11:18):
Well, I haven't been to a World Cup game yet. Same.
Mindy Hargesheimer (01:11:21):
Page 75 of 81
Same.
Whitney VinZant (01:11:22):
Yeah.
Mindy Hargesheimer (01:11:22):
So - Let's get that going. Yeah. I think so. We have a few more
Whitney VinZant (01:11:25):
Weeks.
Mindy Hargesheimer (01:11:25):
Yeah.
Whitney VinZant (01:11:25):
Uh, we have some big ones coming up.
Mindy Hargesheimer (01:11:27):
Yeah. So - Are you a soccer fan or are you more about the experience of it being here? More
Whitney VinZant (01:11:30):
About the experience
Mindy Hargesheimer (01:11:31):
Of
Whitney VinZant (01:11:31):
It. Yeah. I am a soccer fan. Yeah. Uh, you know, I, I enjoy it. But I've really enjoyed the World Cup,
getting to know it a little bit better.
Mindy Hargesheimer (01:11:37):
It's been really interesting, especially with all the talk. We were talking before about, like, you know,
restaurants being impacted by traffic, you know, one way or another. But, like, not knowing with all the,
the reports of hotels aren't, you know, being booked and flights, we're not seeing it. But, like, to see thepeople at Fan Fest, to see the people in the stadiums, like, it's been, I think, a pleasant surprise for
everybody, the energy of it, right? Yeah. Yeah. And just so much talk about -
Whitney VinZant (01:12:01):
You can feel it.
Mindy Hargesheimer (01:12:02):
And Kansas City literally being put on the lobal map - uh-huh. More so than it ever has been before. I
mean, you quickly. I, I'm really bad about scrolling social media, ironically, but the minute I open it up,
it's some report about, like, we are. The soccer capital of the world is now Kansas City, you know? It's
Page 76 of 81
Whitney VinZant (01:12:18):
Pretty
Mindy Hargesheimer (01:12:18):
Incredible.
Whitney VinZant (01:12:19):
It is. And when you look at the size of the other cities that have, are hosting World Cup games.
Mindy Hargesheimer (01:12:24):
Yeah. And I'm sure you've heard about, like, Lawrence, Kansas, and all the hype that they've been getting
for Welcome Algeria. Oh, and merchants,
Whitney VinZant (01:12:28):
We've been
Mindy Hargesheimer (01:12:29):
Talking about it all time. Yeah, that's right. Of course. Yeah. Yeah. That's so fun. Okay, good. Um -
Whitney VinZant (01:12:33):
By the way, they're gonna be upset that I didn't include them on, on, on those. So, uh - You
Mindy Hargesheimer (01:12:38):
Wanna throw that out?
Whitney VinZant (01:12:39):
I, I would say anything Chef Nathan is making -
Mindy Hargesheimer (01:12:42):
Yeah. Is
Whitney VinZant (01:12:42):Going to be wonderful.
Mindy Hargesheimer (01:12:43):
Okay.
Whitney VinZant (01:12:44):
So.
Mindy Hargesheimer (01:12:44):
All right. Anything under the sun with that. Okay, good. Um, when you think about, um, your, do you
think about your legacy that you want to leave behind with this restaurant group and the impact that
you've made on Kansas City? Do you think about that?
Page 77 of 81
Whitney VinZant (01:12:57):
I, more and more.
Mindy Hargesheimer (01:12:58):
Okay.
Whitney VinZant (01:12:58):
More and more I do. And I think that, uh, that's also guiding what we're doing. Mm-hmm. Um -
Mindy Hargesheimer (01:13:06):
It's a good guiding light.
Whitney VinZant (01:13:07):
Yes. Mm-hmm. So, you know, uh, restaurants that, that positively impact our community, that stand the
test of time.
Mindy Hargesheimer (01:13:15):
Yeah.
Whitney VinZant (01:13:16):
Uh, and there's a lot that has to go i - has, has to be put in place for that to occur.
Mindy Hargesheimer (01:13:21):
Yeah.
Whitney VinZant (01:13:22):
Some of it has nothing to do with the restaurant itself.
Mindy Hargesheimer (01:13:24):
Sure.Whitney VinZant (01:13:24):
You know, just, you know, who you sign and deal with.
Mindy Hargesheimer (01:13:28):
Yeah.
Whitney VinZant (01:13:28):
And, or, you know, so there, there's a lot, there's a lot that goes into that, but ultimately, you know, I
would like to see it continue past my time.
Mindy Hargesheimer (01:13:39):
Yeah. So. For sure. Um, any food concepts or cuisines you feel like Kansas City is missing?
Page 78 of 81
Whitney VinZant (01:13:47):
There are. Yeah. Yes. You know, we
Mindy Hargesheimer (01:13:49):
Have different - You're like, I might have some thouhts bubbling. We, we have
Whitney VinZant (01:13:52):
Different, we have different ideas all the time.
Mindy Hargesheimer (01:13:54):
I bet.
Whitney VinZant (01:13:55):
But, uh, you know, I, I think that, that, maybe that's another conversation.
Mindy Hargesheimer (01:14:00):
Okay. We'll do a 2.0.
Whitney VinZant (01:14:01):
Okay.
Mindy Hargesheimer (01:14:02):
And then I was gonna say anything - I, I
Whitney VinZant (01:14:03):
Have one that's pretty exciting.
Mindy Hargesheimer (01:14:04):Okay.
Whitney VinZant (01:14:05):
It's, at least it's exciting to me.
Mindy Hargesheimer (01:14:07):
So - Well, I'm sure it's exciting to others as well then. Um, and then anyone that you would love to
recommend to be on the podcast? I always like to, to ask people that question. If you're like,
"You know
what? I would love to hear more from this person or you would really enjoy hearing more from this
individual in Kansas City.
"
Whitney VinZant (01:14:24):
I don't know if you could get him.
Mindy Hargesheimer (01:14:26):
Okay.
Page 79 of 81
Whitney VinZant (01:14:27):
'Cause he's, uh, uh, I don't think he's as active as he once was. Okay. And
Mindy Hargesheimer (01:14:31):
He,
Whitney VinZant (01:14:31):
He may crown me for saying that. That, that, I mean, I, I, that may not be correct. But, um, I think Case
Dorman - Okay.
Mindy Hargesheimer (01:14:40):
With
Whitney VinZant (01:14:40):
Jack Stack would be really interesting -
Mindy Hargesheimer (01:14:42):
Perfect.
Whitney VinZant (01:14:42):
To hear from.
Mindy Hargesheimer (01:14:43):
Okay. We'll see what I can do.
Whitney VinZant (01:14:44):Okay.
Mindy Hargesheimer (01:14:45):
Awesome. Um, well, this has been fantastic. I am honored to have you on. You've done so much for
Casey. Oh, thank you. We love your restaurants, obviously. The team that I've worked with, um, over
time with your group has been amazing. And now I need to get a job with you so I can go out to Sonoma.
xSo we'll talk about that after this.
Whitney VinZant (01:15:01):
Okay.
Mindy Hargesheimer (01:15:02):
Thank you so much for coming on. Thank
Whitney VinZant (01:15:03):
You. Thank you very much.
Mindy Hargesheimer (01:15:06):
Page 80 of 81