MOXXIE: What made you go into the restaurant
business?
BLAKE: I was working at Ingles during the blizzard
of 93’ and decided I needed a change. I applied at Lone
Star Steak House & Saloon and got a job as a dishwasher.
Then I learned I had a child on the way and
I made the decision to go into management. I started
working as the General Manager at Sagebrush Steak
House. Marty Lowe purchased Bogart’s and hired me
to manage Bogart’s. Ten years later, I purchased the
restaurant. Marty is responsible for setting the ground
work for this great restaurant and he put Bogarts on
the map
MOXXIE: Do you own any other restaurants?
BLAKE: No, just this one.
MOXXIE: You have done so much in your career.
What’s been the best part so far?
BLAKE: Realizing that some of the goals that I set
that have been with me for 10+ years grow and accomplish
goals of their own.
MOXXIE: What would you say is the most popular
food ordered at Bogart’s?
BLAKE: Ribeye for sure. It’s a 8oz USDA choice Angus
house cut specialty. Very popular.
MOXXIE: What is your adult beverage of choice?
BLAKE: Jack and coke but I prefer sweet tea all day
long!
MOXXIE: When are you happiest at work?
BLAKE: When we are at our busiest and I see everyone
has the best attitude. When my staff has a positive
feels good.
MOXXIE: Have you had any celebrities come to your
restaurant?
multiple times. He ordered a club sandwich to go once.
Catherine Keener also comes in about every summer.
MOXXIE: Who does the cooking at your house?
BLAKE: I don’t cook at home. I go out to eat or eat from
Bogart’s.
MOXXIE: What is your guilty pleasure?
BLAKE: Coconut for sure.
MOXXIE: Tell us about your staff.
BLAKE: They are amazing! They keep this place running.
We are a well-oiled machine. The staff makes Bogart’s what
it is today. Everyone is well organized and we have a great
team. Without them, we wouldn’t be what we are. I can’t
give them enough credit.
MOXXIE: Describe your approach to hiring staff. What do
you look for?
BLAKE: Experience is a must for our fast paced environment.
We do not have much turnover, so we actually do not
do much hiring.
MOXXIE: Recall someone who you have trained or mentored.
Where did they start and where are they now?
BLAKE: Kathryn Millis and Shannon Herrera. They are
managers here. They are the face of Bogart’s and handle the
day to day operations. They have been working with me for
over 10+ years.
MOXXIE: What does the future of Bogart’s look like?
BLAKE: Always looking for new ideas, but I say “if it isn’t
to provide the best to our customers.
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