The Man Behind the Curtain

By Erika Valko

From Restaurant INFORMER, 2014, Vol. 4, Issue 2

2014 has been a big year for Bob Amick, a familiar name in the restaurant industry. His Atlanta-based restaurant operating group, Concentrics Restaurants, recently opened several concepts across the U.S., including the innovative bowling eatery, The Painted Pin, and Juniper & Ivy, a San Diego concept with Chef Richard Blais. Amick, the brain behind these concepts, often remains out of the spotlight, letting the restaurant and its talent shine instead.

No stranger to the restaurant industry, Amick launched his career at an early age and never left. In the past five years, Concentrics Restaurants has gained a national presence with concepts in Florida, Alabama, North Carolina, Chicago, St. Louis and more.

Restaurant INFORMER recently spoke to Amick about the process behind his development and management consulting services, his 2014 openings and what it’s like working with family in the restaurant industry.

RI: What inspired you to start a career in the restaurant industry?

I’ve been in the restaurant business since I was a kid, 12 years old. It got in my blood and never left.

RI: You have been labeled “The Man Behind the Curtain.” What does this title mean to you, and why do you prefer to stay out of the spotlight while letting the restaurant, chef, etc. take center stage?

I’m in the business of developing chef-driven, one-of-a-kind restaurants where the chef and management team is the most important piece. They give the restaurants life. You can have all the ideas in the world, but at the end of the day, I’m not the one who makes it happen every day – they are. They are the team and talent who interpret my idea and bring it to life.

We develop and design successful restaurants all over the U.S., and I take great satisfaction in creating something and watching it become successful. It’s not important whether it’s me or someone else who gets recognized. What’s most important is the experience of the restaurant and the folks who are providing that experience to our guests.

RI: The Painted Pin recently opened in Atlanta. How is this upscale bowling and eatery venue unique in comparison to your other concepts?

My son asked me to get involved with him in his new venture. It was fun for me to bring my hospitality and service background to the entertainment and bowling business, all the while working with my son Justin. Our goal was to break away from the monotony of the typical bowling alley design and create an ambiance and energy while still focusing on the details – we have personalized lane-side ball and shoe delivery as well as an all-star food and beverage program. – we succeeded in offering these details and service and creating an ambiance that really set The Painted Pin apart from other bowling concepts.

RI: Could you tell us a bit about your other 2014 restaurant openings? What is making 2014 a good year for you and Concentrics Restaurants?

Already this year, we’ve opened Juniper & Ivy, our second concept with Richard Blais that was just named Best New Restaurant in San Diego, as well as my son’s boutique bowling concept, The Painted Pin in Buckhead, and IOS Greek Kitchen, a full service Greek-inspired concept in Charlotte, North Carolina.

We are also working on two concepts in Orlando, Florida, another in Columbus, Georgia, as well as a roof-top bar and restaurant in Louisville, Kentucky, and a neighborhood tavern in Decatur.

We’re also busy working in our own restaurants here in Atlanta. We’re working on rebranding our own PARISH in Inman Park with Chef Zeb Stevenson and are very excited about the changes to come. TWO urban licks is 10 years old, and we are going through a major refresh, including a new private dining option that seats 50 in the upstairs space of the restaurant. ONE. midtown kitchen just launched a brand new website; TWO, TAP and PARISH’s are in development.

The phone rings a lot. We are excited about the projects that we’ve completed and the ones we have in development. So far 2014 is busy all around, and we’re very thankful for that.

RI: What do you think is the most valuable step in your development and management consulting process?

The most important thing is to know your client – really know and understand what the market is, where they go, what’s popular, what’s not, etc. This is the framework before you can do anything else. From there you can move to formulating an idea, a concept, etc.

RI: TAP: a gastropub just opened in the Hartsfield-Jackson Atlanta International Airport. Do you have any advice for people looking to expand their restaurants? What is different about setting up and running an airport location versus a typical restaurant site? 

TAP Airport is a licensing agreement, so we don’t actually run it from day to day. The reality is, given all the regulations, it’s a whole different world – incredibly thorough, very difficult and the numerous agencies involved make it a long process. Albeit long, the result is gratifying; it is the busiest airport in the world.

RI: Family affairs can be difficult in this business. Having worked with your son, Justin Amick, do you have any tips on how to successfully work with family members in the restaurant industry?

Regardless of how hard you try, family is family – with family comes ups and downs. It’s not just Justin; I work with my entire family on a daily basis. Sometimes the family side gets in the way, but we try very hard to keep business, business and family, family. You can never tell family to stop being family. It’s what is most important.

RI: What are some of the challenges you have encountered while launching a new restaurant, and how did you meet those challenges?

It all comes down to people and the process – you can never have too much talent, on any level. The biggest challenge, with any opening, is the process. It’s grueling and ever-changing. It’s finding the talent who can deal with the changes, stick with us through the process and ultimately execute your vision.

RI: What are some of the most memorable experiences you have had in your career?

The night Bono walked in, unannounced, and ordered a pint from the bar at ONE. midtown kitchen.

RI: What would you say are some of the biggest successes you’ve experienced?

My family and the fact that I still love what I’m doing.

RI: More and more restaurants are embracing healthy options and adopting sustainable and green/energy efficiency initiatives. How do you incorporate these trends into your concepts, and what other trends do you see developing in the future?

We committed to our environment and to the quality of the product we put on our plate. Our effort is to make both of those as compatible as possible – quality and a responsible product. We do what we can to make a difference.

RI: What do you have in store for the future?

The surprise is ahead…that’s the fun of this business.