Chef Chris Payne's career in the restaurant industry is a testament to the power of passion, adaptability, and the willingness to embrace opportunities as they arise. Over the past 24 years, Payne has transformed himself from a kinesiology student into a seasoned restaurateur known for his ability to scale restaurant businesses successfully. His latest venture, Burger + Grain, is the culmination of his extensive experience and his personal philosophy on what makes a restaurant thrive.
A Serendipitous Start
Hailing from Atlanta and now settled in Nashville, Payne's path to the restaurant industry was anything but conventional. At 22, he was on the verge of completing his master’s degree in kinesiology at the University of Alabama. But his career trajectory took an unexpected turn when he began an internship with renowned orthopedic surgeon Dr. James Andrews. Through this internship, Payne formed a friendship with Andrews’s son, Archie, which would change the course of his life.
Archie introduced Payne to Zoe's Kitchen, a small, family-owned Mediterranean restaurant. Despite having no prior experience in the restaurant sector, Payne was captivated by the business. With an inheritance from his father, who passed away in 2000, he decided to invest in Zoe's Kitchen. This investment marked the beginning of Payne's dive into hospitality.
Building Zoe’s Kitchen
From the beginning, Payne was an integral part of the team that led the expansion of Zoe’s Kitchen and helped develop multiple locations across the United States before selling the brand in 2007. The fast-casual concept quickly gained popularity for its fresh, healthy offerings and efficient service. Reflecting on this period, Payne says, “Our lack of experience was offset by a relentless drive and a knack for learning on the go. We didn’t know how big it could be until the concept started taking off.”
Learning from Industry Giants
After about a decade with Zoe’s Kitchen, Payne continued to build on his early successes by joining Sam Fox of Fox Restaurant Concepts. Here, he was instrumental in developing True Food Kitchen, a brand known for its health-conscious menu and vibrant atmosphere. Payne’s tenure at Fox Restaurant Concepts broadened his understanding of scaling businesses nationally. He learned the intricacies of high-volume operations, the importance of consistent quality, and the critical role of branding.
Despite this success and the potential to relocate with Fox Restaurant Concepts after it was sold, Payne prioritized his family’s preferences over further relocations. This decision led him to Nashville, where his wife could advance her career in human resources.
Venturing into Nashville’s Culinary Scene
In Nashville, Payne joined forces with Andy Marshall, working on Scout's Pub and other concepts. These experiences honed his ability to design and operate restaurants tailored to specific markets. After five years, the urge to create something uniquely his own led Payne to establish Burger + Grain in 2023.
Burger + Grain, which opened its doors in November 2023, represents the synthesis of Payne’s decades in the restaurant industry. It combines his love for quality ingredients, particularly prime beef, with a passion for whiskey and bourbon. Partnering with Allen Brothers, a renowned beef provider, Payne ensures that Burger + Grain offers top-tier burgers alongside a diverse menu designed to keep customers coming back.
The restaurant's reputation is built on more than just great food. Payne has emphasized the importance of transparency and quality in every aspect of the business. At Burger + Grain, the kitchen is open for all to see, evidencing Payne’s belief that good food and good practices should be visible to all.
Lessons in Scaling and Success
Throughout his career, Payne has learned several key lessons that have helped him scale restaurant businesses so proficiently:
Adaptability Is Crucial: Being open to new experiences and learning from every opportunity is critical. Payne’s shift from kinesiology to hospitality exemplifies the value of career flexibility.
Quality and Consistency Drive Sales: Maintaining high standards in food quality and service consistency is non-negotiable. This has been a cornerstone of Payne’s approach, from Zoe’s Kitchen to Burger + Grain.
Strong Partnerships Build Credibility: Collaborating with trusted suppliers and partners, like Allen Brothers, can significantly enhance a restaurant’s status and the quality of its products.
Customer Experience Is King: Focusing on customer satisfaction and transparency builds trust and loyalty. Payne’s open-kitchen concept at Burger + Grain underscores this philosophy.
Marketing and PR Are Musts: Effective marketing and public relations are essential for brand awareness. Payne understands that personal interactions and strategic communication are more impactful than relying solely on social media.
Looking Ahead
With Burger + Grain gaining momentum, Payne’s vision extends beyond Nashville. He aims to expand the brand across the Southeast and into markets like Texas and Denver, driven by the same principles that have guided his career thus far: hard work, quality, and treating people right.
Payne's journey from a kinesiology student to an accomplished restaurateur is a story of passion, perseverance, and the continuous pursuit of excellence. Burger + Grain is a reflection of his ability to learn, adapt, and create memorable dining experiences.
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