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Beyond the Bio

A Closer Look at MBQ's Power Players
"Technology and Training:" Dunavant's Richard McDuffie on the Logistics Industry

01/09/13

"Technology and Training:" Dunavant's Richard McDuffie on the Logistics Industry

Note: This is the fifth entry in our new weekly blog, "Beyond the Bio," where we ask MBQ Power Players to write a post of their choosing about their industry. This week, we have the first entry from our January/February Power Players category, Chief Operations Officers. Richard McDuffie, COO of Dunavant Logistics, discusses the impact of technology on business. The Power Players category in the November/December 2012 MBQ was Restaurateurs, and we had Kelly English, chef and owner of Restaurant Iris, sharing why he was drawn to the industry, José Gutierrez of River Oaks Restaurant reflecting on 30 years in Memphis dining, Lauren Boggs McHugh of Huey's on growing up in the food industry, and Ben Smith of Tsunami talking about the...

Posted at 02:29 PM | Permalink | Comments

Restaurant Iris' Kelly English on the Restaurant Industry

01/02/13

Restaurant Iris' Kelly English on the Restaurant Industry

Note: This is the forth entry in our new weekly blog, "Beyond the Bio," where we ask MBQ Power Players to write a post of their choosing about their industry. The Power Players category in the November/December 2012 MBQ is Restaurateurs. We've had José Gutierrez of River Oaks Restaurant reflecting on 30 years in Memphis dining, Lauren Boggs McHugh of Huey's on growing up in the food industry, and Ben Smith of Tsunami talking about the "new normal."   This week, Kelly English, chef and owner of Restaurant Iris, shares why he was drawn to the industry. Check this space weekly for future installments of "Beyond the Bio." There are many reasons that the restaurant industry has always seemed to call me. I love the...

Posted at 04:07 PM | Permalink | Comments

River Oaks' Chef José Gutierrez Reflects on 30 Years in Memphis

12/19/12

River Oaks' Chef José Gutierrez Reflects on 30 Years in Memphis

Note: This is the third entry in our new weekly blog, "Beyond the Bio," where we ask MBQ Power Players to write a post of their choosing about their industry. The Power Players category in the November/December 2012 MBQ is Restaurateurs. Last week we had Lauren Boggs McHugh of Huey's on growing up in the food industry, and the week before Ben Smith of Tsunami talking about the "new normal."   This week, Jose Gutierrez, chef of River Oaks restaurant, reflects on 30 years in the Memphis dining scene. Check this space weekly for future installments of "Beyond the Bio." I recently celebrated 30 years in Memphis. Looking back, I realize just how long 30 years in one city really is, and it makes me grateful for all of the...

Posted at 03:46 PM | Permalink | Comments

"How I Got into the Restaurant Business:" Huey's Lauren Boggs McHugh's family ties

12/12/12

"How I Got into the Restaurant Business:" Huey's Lauren Boggs McHugh's family ties

Note: This is the second entry in our new weekly blog, "Beyond the Bio," where we ask MBQ Power Players to write a post of their choosing about their industry. The Power Players category in the November/December 2012 MBQ is Restaurateurs. Last week we had Ben Smith of Tsunami talking about the "new normal."   This week, Lauren Boggs McHugh, president and co-owner of Huey's, shares her thoughts on growing up in the food industry. Check this space weekly for future installments of "Beyond the Bio." In the 1970s, my dad [Thomas Boggs] would bring me and my sisters to work with him to Huey’s Midtown on the weekends, to open up the restaurant. He would give us a roll of quarters to share so we could play pinball in the...

Posted at 02:06 PM | Permalink | Comments

The New "Normal:" Tsunami's Ben Smith on the restaurant industry

12/06/12

The New "Normal:" Tsunami's Ben Smith on the restaurant industry

Note: This is the first entry in our new weekly blog, "Beyond the Bio," where we ask MBQ Power Players to write a post of their choosing about their industry. The Power Players category in the November/December 2012 MBQ is Restaurateurs, and we have asked Ben Smith, executive chef and owner of Tsunami restaurant, to take us on our maiden voyage. Check this space weekly for future installments of "Beyond the Bio." "Most restaurants fail. The sad ones are stillborn. The mad ones flourish within the bustle and excitement of fame, notoriety, the thrill of the new. But they rarely sustain the glow. They are balloons kept aloft by a restless crowd. Only the strange, the freaks of restaurant perfection, can sustain life beyond a few...

Posted at 12:22 PM | Permalink | Comments: 6