By Debby Cannon
In 1979, Kay Goldstein, known as a “real foodie,” opened a creative, innovative concept in midtown Atlanta. A combination storefront bakery, “grab and go” restaurant and catering operation, Kay’s “Proof of the Pudding” quickly developed a loyal clientele. Known for delectable signature brownies and sandwiches, Proof was a “must stop” for gourmet picnic baskets, whether heading to a concert at Chastain or an outing at Piedmont Park.
Kay’s growing business success was soon paired with a growing family. Enter Phil Noyes, a veteran in Atlanta’s foodservice industry. Phil saw tremendous potential in Kay’s operation and purchased Proof of the Pudding in 1983. According to Phil, a strong start had been established for Proof, and he had the vision for an exceptional and growing catering company.
Phil was already no stranger to the catering profession. As President and Owner of MGR (a role he held from 1980 until 2006), Phil was the operator of food and beverage services for the Georgia World Congress Center. After the Georgia Dome and Centennial Park opened, he did the food and beverage operations for them, too.
MGR was well known and respected, as evidenced by being consistently named as the best convention center food service operation in the country. Phil’s foodservice career extended years before MGR, starting with Dobbs House. With DOB’s House, he became general manager of the Dobbs operations at Hartsfield-Jackson Atlanta International Airport and corporate director of airport development.
Phil realized, soon after purchasing Proof of the Pudding, that his visionary expectations for the business would require a team approach. He needed a business partner who would bring exceptional business skills to the operation, particularly in the area of marketing. He needed a partner who would operate the business as an owner. He needed Guy Thomson. Guy, no stranger to Atlanta’s hospitality industry, complimented Phil’s background perfectly. Both knew Atlanta’s convention and hospitality industry extremely well.
Guy brought a lot to the table. As senior Vice President of the Georgia Hotel and Travel Association (GHTA), Guy had been in charge of numerous areas, including membership sales and services and educational programming. He had also been integral to the success of the Atlanta International Wine Festival and the Southeastern Hospitality and Foodservice Show, two large-scale events sponsored by GHTA. Guy’s roots were in foodservice, another perfect fit for Proof of the Pudding. He had moved to Atlanta in 1977 as general manager for Victoria Station Restaurants, a California-based specialty restaurant chain.
As with Phil, Guy saw nothing but opportunity in the Proof of the Pudding operation. It was a small catering company – a boutique caterer. One of Guy’s first reactions was that Proof had only one look – hunter green linen and silver chafing dishes.
That one look, over the last 24 years, has changed exponentially as well as the number of dedicated accounts. Today, Proof of the Pudding has more than 20 dedicated exclusive accounts that provide year-round financial stability for the business. Proof ’s venue locations are some of the most extensive and diverse in the industry. Venues include, among others, the Gwinnett Center, the Atlanta Civic Center, The Carter Presidential Center, The Georgia International Convention Center, Chastain Park’s Amphitheater, Georgia International Horse Park, The Ballroom at Carlos Center, Hudgens Art Center, University of Georgia, Mount Paran Church of God and Fripp Island Resort. Proof also has a significant presence at Hartsfield-Jackson Atlanta International Airport with Plane Delicious and Fresh Gourmet.
Some things have not changed, however, in analyzing the last 34 years of Proof of the Pudding’s operation. The strong emphasis on teamwork and the family atmosphere of the company is as evident today as in the beginning years. Phil Noyes, in his initial vision of growing Proof of the Pudding into a world-class catering operation, knew the company’s leadership had to have ownership opportunities in the company to run the business as their own.
In addition to Guy Thomson as a partner/owner, Corporate Executive Chef Vagn Nielsen joined Proof in 1990 and became one of the owners/partners. Chef Nielsen today oversees the food preparation for all of Proof’s permanent venues. Janice Hammersley Wilmer, creative director for Proof of the Pudding, works closely with Chef Nielsen in serving superb food in visu- ally exciting ways. Also with Proof since 1990, Wilmer became one of the owners upon joining the company. Joined by Glenn Byron, vice president and general manager, and Ben Witte, senior vice president of operations, the Proof leadership team has been a powerhouse of talent and experience for decades.
While the core values of Proof of the Pudding have not changed as well as the company’s commitment to superb food, exceptional service and enticing visual presentations, the leadership team of Proof has recently changed. Phil Noyes’ son, Adam, acquired Guy’s ownership interest and became senior vice president last year.
“The timing was perfect – for everyone involved and for Proof,” Guy Thompson says. Many businesses do not have the depth that Proof has, according to Guy, and passing leadership to someone else means selling the business. “We’re extremely fortunate to have someone who has been preparing for this leadership role for decades.”
Adam’s extensive hospitality industry experience started literally as a child, with numerous and varied roles in both MGR and Proof of the Pudding. Growing up in the business, Adam was “hands-on” doing everything from working events to loading trucks during the ’96 Olympics. He graduated from Western Carolina University with a degree in hospitality and then joined Ritz-Carlton as a food and beverage intern.
Positions with Hyatt Hotels then followed, starting in Hyatt’s corporate management trainee program. With Hyatt, Adam found a passion for sales and marketing, which led to positions advancing from a sales manager to associate director of sales and marketing, corporate director of sales recruitment for Hyatt North American Full Service and most recently as director of sales and marketing for the Grand Hyatt Atlanta in Buckhead. In 2011, Adam was awarded Hyatt’s Director of Sales of the Year Award for the entire corporation. In Adam’s role as senior vice president for Proof, he is responsible for overseeing operations, financials and growth and development.
Similar to the feelings of his father more than 30 years ago when he became owner of Proof, Adam is enthusiastically excited about the present and future of Proof of the Pudding. According to Adam, he will pursue aggressive but cautious growth. “We’ll look at ‘smart growth’ involving new venue opportunities but never compromising our core values,” he says. Among those possibilities are increased involvement in sporting events, possibly the racing segment and several downtown Atlanta possibilities. Continuously enhancing technology and streamlining management operations will also be key.
And what does the future hold for Guy Thomson? As owner of Pitty Pat’s Porch in downtown Atlanta, he has a passion for being an integral part of downtown Atlanta. With a Southern theme offering great cuisine and ambience, Pitty Pat’s Porch has gone through an extensive renovation. “Pitty Pat’s Porch now has an outside porch,” he says. “Imagine that … after all these years!”
The importance of authentic Southern attractions for those visiting Atlanta has led to the idea of a “Southern Connection,” and Pitty Pat’s Porch will be a part of this important group, including destinations such as Mary Mac’s Tea Room, Paschal’s and the Margaret Mitchell House.
Guy plans to continue his active involvement with the Atlanta Convention and Visitors Bureau (ACVB) and is working diligently with the ACVB’s international committee on training opportunities to prepare the city’s businesses for the growing number of visitors from abroad. “I’ll also continue my involvement with the Atlanta Community Food Bank and Georgia State University’s School of Hospitality,” he says. On the Industry Board of Directors and a frequent guest lecturer, Guy’s has had a long-term commitment to developing the leaders of the future for the hospitality industry.
“Guy has always been there for the hospitality industry,” Noyes says. “He is always the first to raise his hand to volunteer to help and he gives 100 percent. What he has done for the hospitality in- dustry in Atlanta and throughout Georgia has been remarkable.”
“I love working and I love this industry,” Thompson says. “I am bullish on downtown Atlanta. We are positioned for great growth, and I’m excited to be a part of that.” This is great news for Atlanta and the hospitality industry.
Debby Cannon, Ph.D., CHE, is director of the Cecil B. Day School of Hospitality Administration at Georgia State University.
In 1979, Kay Goldstein, known as a “real foodie,” opened a creative, innovative concept in midtown Atlanta. A combination storefront bakery, “grab and go” restaurant and catering operation, Kay’s “Proof of the Pudding” quickly developed a loyal clientele. Known for delectable signature brownies and sandwiches, Proof was a “must stop” for gourmet picnic baskets, whether heading to a concert at Chastain or an outing at Piedmont Park.
Kay’s growing business success was soon paired with a growing family. Enter Phil Noyes, a veteran in Atlanta’s foodservice industry. Phil saw tremendous potential in Kay’s operation and purchased Proof of the Pudding in 1983. According to Phil, a strong start had been established for Proof, and he had the vision for an exceptional and growing catering company.
Phil was already no stranger to the catering profession. As President and Owner of MGR (a role he held from 1980 until 2006), Phil was the operator of food and beverage services for the Georgia World Congress Center. After the Georgia Dome and Centennial Park opened, he did the food and beverage operations for them, too.
MGR was well known and respected, as evidenced by being consistently named as the best convention center food service operation in the country. Phil’s foodservice career extended years before MGR, starting with Dobbs House. With DOB’s House, he became general manager of the Dobbs operations at Hartsfield-Jackson Atlanta International Airport and corporate director of airport development.
Phil realized, soon after purchasing Proof of the Pudding, that his visionary expectations for the business would require a team approach. He needed a business partner who would bring exceptional business skills to the operation, particularly in the area of marketing. He needed a partner who would operate the business as an owner. He needed Guy Thomson. Guy, no stranger to Atlanta’s hospitality industry, complimented Phil’s background perfectly. Both knew Atlanta’s convention and hospitality industry extremely well.
Guy brought a lot to the table. As senior Vice President of the Georgia Hotel and Travel Association (GHTA), Guy had been in charge of numerous areas, including membership sales and services and educational programming. He had also been integral to the success of the Atlanta International Wine Festival and the Southeastern Hospitality and Foodservice Show, two large-scale events sponsored by GHTA. Guy’s roots were in foodservice, another perfect fit for Proof of the Pudding. He had moved to Atlanta in 1977 as general manager for Victoria Station Restaurants, a California-based specialty restaurant chain.
As with Phil, Guy saw nothing but opportunity in the Proof of the Pudding operation. It was a small catering company – a boutique caterer. One of Guy’s first reactions was that Proof had only one look – hunter green linen and silver chafing dishes.
That one look, over the last 24 years, has changed exponentially as well as the number of dedicated accounts. Today, Proof of the Pudding has more than 20 dedicated exclusive accounts that provide year-round financial stability for the business. Proof ’s venue locations are some of the most extensive and diverse in the industry. Venues include, among others, the Gwinnett Center, the Atlanta Civic Center, The Carter Presidential Center, The Georgia International Convention Center, Chastain Park’s Amphitheater, Georgia International Horse Park, The Ballroom at Carlos Center, Hudgens Art Center, University of Georgia, Mount Paran Church of God and Fripp Island Resort. Proof also has a significant presence at Hartsfield-Jackson Atlanta International Airport with Plane Delicious and Fresh Gourmet.
Some things have not changed, however, in analyzing the last 34 years of Proof of the Pudding’s operation. The strong emphasis on teamwork and the family atmosphere of the company is as evident today as in the beginning years. Phil Noyes, in his initial vision of growing Proof of the Pudding into a world-class catering operation, knew the company’s leadership had to have ownership opportunities in the company to run the business as their own.
In addition to Guy Thomson as a partner/owner, Corporate Executive Chef Vagn Nielsen joined Proof in 1990 and became one of the owners/partners. Chef Nielsen today oversees the food preparation for all of Proof’s permanent venues. Janice Hammersley Wilmer, creative director for Proof of the Pudding, works closely with Chef Nielsen in serving superb food in visu- ally exciting ways. Also with Proof since 1990, Wilmer became one of the owners upon joining the company. Joined by Glenn Byron, vice president and general manager, and Ben Witte, senior vice president of operations, the Proof leadership team has been a powerhouse of talent and experience for decades.
While the core values of Proof of the Pudding have not changed as well as the company’s commitment to superb food, exceptional service and enticing visual presentations, the leadership team of Proof has recently changed. Phil Noyes’ son, Adam, acquired Guy’s ownership interest and became senior vice president last year.
“The timing was perfect – for everyone involved and for Proof,” Guy Thompson says. Many businesses do not have the depth that Proof has, according to Guy, and passing leadership to someone else means selling the business. “We’re extremely fortunate to have someone who has been preparing for this leadership role for decades.”
Adam’s extensive hospitality industry experience started literally as a child, with numerous and varied roles in both MGR and Proof of the Pudding. Growing up in the business, Adam was “hands-on” doing everything from working events to loading trucks during the ’96 Olympics. He graduated from Western Carolina University with a degree in hospitality and then joined Ritz-Carlton as a food and beverage intern.
Positions with Hyatt Hotels then followed, starting in Hyatt’s corporate management trainee program. With Hyatt, Adam found a passion for sales and marketing, which led to positions advancing from a sales manager to associate director of sales and marketing, corporate director of sales recruitment for Hyatt North American Full Service and most recently as director of sales and marketing for the Grand Hyatt Atlanta in Buckhead. In 2011, Adam was awarded Hyatt’s Director of Sales of the Year Award for the entire corporation. In Adam’s role as senior vice president for Proof, he is responsible for overseeing operations, financials and growth and development.
Similar to the feelings of his father more than 30 years ago when he became owner of Proof, Adam is enthusiastically excited about the present and future of Proof of the Pudding. According to Adam, he will pursue aggressive but cautious growth. “We’ll look at ‘smart growth’ involving new venue opportunities but never compromising our core values,” he says. Among those possibilities are increased involvement in sporting events, possibly the racing segment and several downtown Atlanta possibilities. Continuously enhancing technology and streamlining management operations will also be key.
And what does the future hold for Guy Thomson? As owner of Pitty Pat’s Porch in downtown Atlanta, he has a passion for being an integral part of downtown Atlanta. With a Southern theme offering great cuisine and ambience, Pitty Pat’s Porch has gone through an extensive renovation. “Pitty Pat’s Porch now has an outside porch,” he says. “Imagine that … after all these years!”
The importance of authentic Southern attractions for those visiting Atlanta has led to the idea of a “Southern Connection,” and Pitty Pat’s Porch will be a part of this important group, including destinations such as Mary Mac’s Tea Room, Paschal’s and the Margaret Mitchell House.
Guy plans to continue his active involvement with the Atlanta Convention and Visitors Bureau (ACVB) and is working diligently with the ACVB’s international committee on training opportunities to prepare the city’s businesses for the growing number of visitors from abroad. “I’ll also continue my involvement with the Atlanta Community Food Bank and Georgia State University’s School of Hospitality,” he says. On the Industry Board of Directors and a frequent guest lecturer, Guy’s has had a long-term commitment to developing the leaders of the future for the hospitality industry.
“Guy has always been there for the hospitality industry,” Noyes says. “He is always the first to raise his hand to volunteer to help and he gives 100 percent. What he has done for the hospitality in- dustry in Atlanta and throughout Georgia has been remarkable.”
“I love working and I love this industry,” Thompson says. “I am bullish on downtown Atlanta. We are positioned for great growth, and I’m excited to be a part of that.” This is great news for Atlanta and the hospitality industry.
Debby Cannon, Ph.D., CHE, is director of the Cecil B. Day School of Hospitality Administration at Georgia State University.
