Cheers to a delicious success!

Burton’ Grill & Bar opened in Buckhead Landing, 3330 Piedmont Road, in the former Disco Kroger Shopping Center, last November, 2024.      
​www.burtonsgrill.com

 Photographed by John Haigwood, Haigwood Studios
​
PictureJohn Haggai
The sleek and modern décor creates a warm atmosphere for dining.
The Burtons Grill Atlanta menu features delectable appetizers (the firecracker shrimp are amazing), juicy burgers, bountiful salads and soups, tender steaks, fresh seafood & more. The food is made from scratch with fresh ingredients – including gluten free & allergy friendly options. With a kid’s menu, there’s good eats for everyone. Brunch is offered on Saturday and Sunday from a “bag of donuts” to crab cake benedicts and chicken and waffles.
There’s an extensive selection of cocktails, beer and wine. The cocktail menu features creations crafted with high-quality spirits and fresh ingredients, highlighting seasonal flavors.  Signature drinks include classic cocktails with a modern twist. Wine Wednesday offers half-priced wine bottles in select Burtons Grill & Bar locations.
We caught up with President and CEO John Haggai to elaborate on the restaurant.

INTERVIEW WITH Burtons Grill & Bar CEO John Haggai, April 2, 2024
Burtons Grill & Bar (Atlanta location)

• How many Burtons Grill & Bar are there now?
21, with our new Buckhead location, with plans to open three more next year.

• What other cities are you eyeing for expansion?
Our plans are to stay on the East Coast for the next few years. New markets will include Philadelphia and New Jersey. Of course, we love the Atlanta market and are working to find more sites in this area post-Buckhead opening.

• With a lush landscape of high-end restaurants in Buckhead, what makes Burtons stand out?
There are undoubtedly many fantastic spots with incredible operators. You better have it together if you want to succeed in this market. The options out there are plentiful. Our plan is to distinguish ourselves by excelling in the things we control and do best: offering incredible food and gracious hospitality in a truly remarkable and inspiring environment. Additionally, we will differentiate ourselves through our allergy-friendly dining and our commitment to safely serving people with food allergies and dietary restrictions. Lastly, there are numerous ways to enjoy Burtons. It's not limited to one experience; we offer lunch, dinner, private dining, to-go options, happy hour, and weekend brunch. There's something for everyone.
John Haggai: Personal Journey

• How did you get into this career? Why did you decide to get into Hospitality?
I am Lebanese, and from an early age, I was fascinated by the kitchen, cooking, baking, and learning my Grandmother's Lebanese secrets and recipes. That inspired me to follow a path and journey in food service, starting in High- School when I got my first job as a busboy at Outback Steakhouse. I fell in love right away and never looked back. I worked for 20 years at Outback, then 10 Years with my own company, and now finally leading Burtons. I am loving every minute of it.

• What was your biggest break?
I am still waiting for it! But in all seriousness, I have had some opportunities and breaks throughout my career. However, many years ago, I was inspired by Zig Zigler's famous quote, "Success occurs when opportunity meets preparedness." So, I have always tried to be prepared and ready when an opportunity comes knocking.

• What do you like to do outside of the restaurants? Hobbies?
I have a beautiful family and three teenage daughters, so I love family time, Sunday Dinners, and hanging out together. I am also a tennis junkie; I play as much as I can. I love to work out, practice yoga, and I read a ton.

• Do you have a mantra/slogan that you live by – work and home?
“Everyday Excellence!” I believe it, and I try to be the best role model as the head of my company and my family! Also, Authenticity is essential to me.

• Professionally, who has been had the most influence on you?
I've long been inspired by pioneers of their respective industries and fields- Norman Brinker, Chris Sullivan, Danny Meyer, Howard Shultz, Steve Jobs, Phil Knight, and Vince Lombardi. They all have incredible, inspirational stories of tenacity and success. But Danny Meyer is the standard bearer in our industry. His influence on Hospitality is far-reaching and truly inspiring.

• Do you have any mentors? If so, what did you learn from them? What advice did they give you?
I have so many; the list is long. I am grateful and fortunate to have talented, special people who have influenced me and continue to guide and mentor me. Being a CEO can be a lonely job, so when I can get time and advice from other successful leaders, I soak it all in, especially regarding strategy, decision-making, leadership, fostering culture, and personal growth.


​• What’s your signature dish?
We are New England-based, so you can expect some stellar seafood. We make a killer lobster roll, served warm with butter or chilled. Our Crab-Crusted Haddock is a crowd favorite. Don't count us out in the steak category, either. We use Allen Brothers from Chicago, which is the
best cutting house in the US. Our steaks are insanely good.

• Where do you get your inspiration for your menus? Where do you find inspiration for new dishes?
I travel frequently, and I draw inspiration from my experiences. Our F&B team, led by our co-founder Denise Herrera, is excellent. We are always sampling and discussing food and beverages.
Before an item is added to the menu, it undergoes a rigorous vetting process. We don't want anything that is just average. No way!

• What Atlanta restaurants do you admire?
I'm still getting to know this market, and so many great restaurants are out there. I love Ford Frye’s Superica and Little Rey . Bistro Niko is amazing. Hal’s is iconic, and if I can get a table when I am in town, I’ll be there. Chops and Lobster Bar when I want to indulge. Houstons is the standard bearer when it comes to quality and service. Since I love brunch, I try to hit Bilboquet when I can.

• What concepts do you consider to be in your competitive set?
Great question: Houston's and J. Alexander's are easy answers, as is Davio's. But honestly, we are an everyday place, so we compete with many restaurants of all types.

• How did you survive during the pandemic? Are there post-pandemic issues now?
It was tough, but our team came together, adapted, pivoted, and kept our heads down for about two years. The pandemic has still left lingering effects, both good and bad. During those years, we learned how to be better operators, better employers, and, most importantly, better
community stewards.

• Your menu is terrific and filled with premium ingredients. How are you handling supply chain and/or inflationary challenges?
It's a Rubik's Cube. Our team works hard to source premium, wholesome ingredients to consistently provide high-quality food across our restaurants. You must be able to stomach the highs and lows of the supply chain. You can't raise prices every time there is a spike or shortage in
commodities. We also build trust and long-lasting relationships with our vendors.

• What are some of the biggest challenges facing a growing restaurant company today?
We all compete for the best real estate and people. Mediocrity is not acceptable. Attracting talent and nurturing a culture of growth and high performance is imperative. Our goal is to become the "Best Brand" and the "Employer of Choice" in our markets. This is certainly our aim here in Buckhead."

• Does anything in today’s economic environment make it favorable to open restaurants?
Not really. It's a bit of a double-edged sword; however, if the economy falters and consumers cut back, the labor market usually improves slightly.

• What food trend do you wish would go away?
Smoked cocktails.

• What are the goals for Burtons? What’s next for you?
We want to grow the company's responsibility methodically. We want to explore new markets, bring new talent to the team, and continue to be the best we can be in the communities we serve. For me, I want to continue to learn and grow as a leader and provide opportunities for growth and success for my team.

• Tell us about the “rewards” program at Burtons Grill & Bar.
It's pretty awesome! It's a huge part of our business model and strategy. As a rewards member, you get a $25 reward for every $300 you spend. You can bank these rewards and use them whenever you want. You also get other perks and benefits, such as early access to new dishes and birthday rewards.

• How did you come to choose Buckhead/Atlanta for your newest location?
Easy answer. We wanted our first location in the market to be exceptional and first-class, and Buckhead was on the shortlist. It's ground zero for all the things that inspire me about a community—culture, food, community, diversity—you name it, it's there! If we succeed in Buckhead, we will have opportunities to grow and expand.

• Are you aware of the illustrious Disco Kroger and Limelight nightclub that used to be in this space? Do you plan to pay homage to that time in any way?
Of course! Whenever I tell people where we are going, I say...Do you know the Old Disco Kroger shopping center? Everyone knows this place! We will have to put a drink on the menu, paying homage for sure. Keep the legend alive!

• What are your plans to make an impact in the community?
First, our goal is to be the employer of choice. We will be hiring many people, and we must fulfill our obligation to be an excellent employer and supporter of our team members. As a neighborhood restaurant, we will actively engage and support what is important to our guests
and neighbors. Supporting the community is of utmost importance to us!

• Are you doing anything unique to source and retain great people in Atlanta's challenging staffing environment?
In a challenging job market, the demand for great talent is high and is not expected to decrease anytime soon. The key to success is retaining employees. To achieve this, it's important to create an outstanding work environment, build trust, show kindness, offer opportunities for growth, and, of course, provide competitive compensation.

• Describe your approach to hiring staff. What's your secret to getting everyone in the right spirit?
That's an easy answer for me: hire for personality and fit. You can't teach friendliness, and if you don't like being part of a team, then we are not for you.

• What qualities make for an ideal Burtons employee? (personality, experience, attitude?)
We prioritize human skills such as empathy, self-awareness, kindness, and curiosity. Then, we seek high-performing individuals with high standards who enjoy working in a team.