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Meet Jamie Durrence of Daniel Reed Hospitality in Savannah

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Today we’d like to introduce you to Jamie Durrence.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
The first restaurant job I had was at Ruby Tuesday in Vidalia, Ga., where I immediately felt at home. It was the first opportunity I had to develop work-related relationships. Although seventeen years have passed and my tenure lasted only six months before I moved to Savannah, I can still see the faces and remember the names of many of my associates there. A people person by nature, I knew that a job in the restaurant industry would lend me the opportunity to grow as a person and constantly meet new people and make new friends. My advancement in the restaurant industry a few years later made a huge impact on me.

Once promoted to manager, I was able to “direct the play,” if you will. I had gathered enough experience at that time to know what makes a restaurant successful. Although there were several crucial factors, one stood out the most: creating an environment of which people want to be a part. I managed that restaurant for some time until I finished college. Then I moved to NYC to enter the workforce for which I had received an education. The more I tried to get away from the restaurant industry, however, the more I was drawn to it. After a couple of years in NYC, I packed up and came back home. After only a few days back in the saddle at my old restaurant management job, I knew what it was that I was supposed to do with my life. A dedicated person by nature, once I made the decision to commit my life to the restaurant industry, nothing could stand in my way.

I feel so lucky and grateful that I have the opportunity to provide a network for people to come together. The restaurant industry has given more to me than I could have ever imagined, mostly because our employee base is enthusiastic about Daniel Reed Hospitality. My wish is that I continue to grow our business so that more employees can take part and feel good about their contribution to the team. I was nominated for Restaurateur of the Year in 2014 but was extremely humbled to be named Restaurateur of the Year for 2016 by the Georgia Restaurant Association! I felt that receiving this award was a testament to the values that we hold dear as a company and it strengthened my belief that what we are doing is important within our organization and our community.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
I don’t think it would be smart of me to say that being in the restaurant industry is “smooth.” This industry is extremely labor intensive and, with most businesses, motivating and leading a team is not an easy task! I can say, though, that the most challenging part was the moment I discovered that the most trying times would also be the most rewarding. Making it through those challenges helped me grow myself and our business.

My career is nothing more than a continuance of challenging and rewarding situations. The ability to be challenged and rewarded on a daily basis is the substance of my career. Specifically, the most challenging part of my career was reviving Local 11ten Food & Wine during a recession. Building a platform upon which to operate successfully was very difficult and required much of my energy and focus. Undoubtedly, creating a positive environment and watching our employees thrive within that space is the most rewarding. More recently, building and opening a restaurant 250 miles away from Savannah has been a huge learning curve for myself and our company.

In Savannah, I act as the general contractor and we design as we go, which allows for the space to speak to us along the way. Construction from a distance is a whole new level of difficulty and, although it has been challenging, I think we are going to deliver a product to the Atlanta patrons that they are truly going to appreciate.

So, as you know, we’re impressed with Daniel Reed Hospitality – tell our readers more, for example what you’re most proud of as a company and what sets you apart from others.
Daniel Reed Hospitality (the combination of my middle name and my business partner’s middle name) was formed in 2012 before the opening of our second concept, The Public Kitchen & Bar. Every day, we strive to be the best that we can in our industry, which is not limited to food, service and beautiful locations.

Our employees know that we care for them and their performance is a reflection of that knowledge. The principle is simple – a happy workplace makes for happy employees which directly translates to our guests. It is said that the average person works 35% of their life – we want that 35% to be extremely rewarding, both personally and professionally!

We take a lot of pride in our approach to being an employer and we are extremely proud of that. We also understand that there are plenty of options to choose from, so when a customer chooses us we do everything in our capacity to deliver an experience worth remembering. In a time where it seems that any business can claim whatever they want, honesty in product is very important to us. One of the coolest things that sets us apart from others is that my family owns a large farm in Glennville, GA about one-hour west of Savannah. We raise all natural, grass fed, antibiotic free Angus cattle from which all of our burgers are made. Additionally, our farm supplies a large amount of fresh vegetables to our locations. I am so proud that we have the ability to direct source from our farm and that sets us apart from our competition in an extremely unique way!

So, what’s next? Any big plans?
We are so excited to a part of the rebirth of Phipps Plaza! Daniel Reed’s Public Kitchen & Bar will be one of the first new owner-operated restaurants to open there in some time. There are some other really exceptional concepts set to open at Phipps Plaza in 2018 which is certain to embolden the dining scene within that specific area. This location is our first “testing ground” outside of our Savannah market so, with a little bit of luck and a lot of hard work, we are hoping that this venture will be the gateway to other cities within our partnership with Simon Property Group! In Savannah, we do have another concept set to open late 2018 with will strengthen our stake at the Bull & Liberty Street corridor, where most of our business takes place. The future is bright at Daniel Reed Hospitality!

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