Justin Bishop

About Justin

• I knew that I wanted to work in the restaurant industry but I wasn’t quite sure at what capacity.
• I gained restaurant experience working in a steakhouse—I started as a dishwasher at 15 years old and stayed for 17 years working my way up.
• I eventually started experiencing burnout from the restaurant industry, so I took a break for about five years and worked in construction with my wife’s uncle.
• When I decided to rejoin the industry, I got a job as a kitchen manager for Bluebird Cafe—I wanted to get my bearings back at a smaller establishment rather than go back to a big steakhouse.
• I realized that I liked working at the smaller cafe, so I jumped at the chance to buy the business.