Welcome...

who are we?

We are striving to be the best employers in the foodservice industry....

Do we always get it right? Nope. Can we change the fact that our industry has late nights, long hours on your feet and sometimes less than ideal working conditions? Also nope. What we can change is how workers are treated in the industry. From paid vacations for both full time and part time workers, paying workers fairly for their time, and general quality of life practices (schedules posted on time, avoidance of close-opens, trying to get everyone one weekend night off) we try to do everything we can to make a job in the restaurant industry as professional as we possibly can. Click on any of the restaurants above to see the positions available.

Philosophies

“Too often people in the foodservice industry are asked, “when are you going to get a real job?”. Part time or full time, we will treat every employee with the level of compensation and professionalism comparable or beyond other industries”

“How many times have you been working hard and one of your co-workers is slacking off and you have to do all the work and nobody seems to care. We actively remove laziness and complacency from our organization so only the hard workers get rewarded ”

“We believe that having a job with us should be part of your over all life, not consume it (unless you want it to, we love paying overtime to hard workers). Schedules will be posted Thursdays so you always know what you have going on 10 days ahead, time off requests will be as honored as possible (within reason), close opens will be avoided and we’ll try to get at least 1 weekend night off to everyone.”

“Attracting and keeping good employees are the most important parts of growth. Money, design, real estate and all the other factors that go into growth can’t hold a candle to the importance of good people in your organization, and we want the best.”

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our restaurants

We are an 18 year old restaurant company that started out as a single unit and grew to quite a few stores all over the country. We sold off that company and now have some capital to open fun, high end individual restaurants, all in the Columbus area. We have the values and experience of a mature company with the drive and passion of a startup.

First we had The Atlas Tavern, which put an entirely new spin on tavern/pub food. Next up is Nomad with a charcoal oven imported from Barcelona, one of only 99 in North America. It took us 4 years to get the oven into our hands.

We’ve got a couple more different ideas up our sleeves and all we need is great people to get them going.

Our favorite statistic

Most restaurant managers and employees turn over within 1 year...

In one of our previous concept’s location, our managers have only turned over 3 times in 10 years, that is in the entire decade of the store being open we have only had 3 managers. The first one now owns his own restaurants in North Carolina (if you stay with us long enough, some great opportunities open up), the second is still with the company in a greater capacity and the third one is still there. Our average length of employment for cooks is over 4 years, and most of them are moving on to management positions. Once people come work with us, they tend to stay around, which is more than most other restaurants can say, and we are extremely proud of that..