Michael McHenry

From selling his first self-built business at the age of 19, Michael has made one thing clear – “a good business only sells or scales”. Over the past decade, this industry disruptor has honed his skills in all aspects of brand creation, culture building and restaurant operations from start-up to multi-million-dollar enterprise. Michael’s dedication to “Championing others to their Fullest Potential” is evident in his ability to create and sustain high performance results throughout the entire business. Having created over 1,500 jobs and opening more than 50 restaurants, Michael has a knack for influencing others and growing one of a kind brands. National award-winning concepts under his leadership have changed the course of the restaurant industry by defining new market segments such as express gourmet and craft casual.

As President and Co-Founder of Even Stevens Sandwiches, Michael recruited, developed and empowered a bold team that has quickly established itself as one of the fastest growing and most innovative restaurant concepts in the industry. Even Stevens is most notably known for its ‘Eat to Give’ mission, being the first restaurant brand who directly correlates revenue and social impact. Even Stevens has donated more than 2.7 Million sandwiches to date and has opened 20 locations, across 6 states, in just 3.5 years.

After transitioning out of Even Stevens, Michael has gone on now to found The McHenry Group.  As always, Micheal is the consummate brand creator.

Check him out on…

Linkedin @michaelkmchenry

Instagram @michaelkmchenry

Or at http://www.themchenrygroup.com

 

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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