Chef Kenny Gilbert has built a career that spans fine dining, franchising, product development, and operations—always with a focus on systems that scale.

From Ritz-Carlton kitchens to his own spice line, franchises, and a VP role at Grove Bay Hospitality Group, Chef Kenny shares how decades of experience, mentorship, and relentless process design have shaped both his culinary and business approach. He opens up about franchise development, working across multiple concepts, leading airport operations, and why systems, not ego, are the key to sustainable restaurant growth.

Takeaways

• Build systems that empower teams and create scalable operations.
• Revenue diversity through products, franchises, and consulting supports long-term stability.
• Equipment, layout, and menu design must work in harmony to drive efficiency.
• Leadership requires removing ego and investing in team development.
• Airport operations require unique operational models, speed, and precision.
• Co-packers and supply chain partners enable product scalability.
• PR can help launch brands, but consistent social media drives long-term sales.
• Daily operational audits ensure food safety, consistency, and profitability.

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