Episode 49: Terry Muckenfuss

Veteran operator Terry Muckenfuss began his education in concept development while planning his own concept in his hometown of New Braunfels, Texas. A graduate of the Hospitality & Tourism Management program at the University of North Carolina, Greensboro, he already had significant industry experience. That includes a successful career with Golden Corral, headquartered in the Tarheel State, where he also found inspiration for his startup.

 

"Hops Burger Bar in Greensboro, North Carolina provided the inspiration for the restaurant I wanted to create," says Terry. He brought that vision to Texas and found a unique location next to a historic boutique hotel to realize it. He hired menu consultant Christina Fuller to help develop the concept's point of difference.

 

In this episode we learn how Terry took his plan from idea to reality to open Muck N’ Fuss Craft Beer & Burger Bar in 2018. Offering fresh, never-frozen ground beef, quality local ingredients, homemade beer-battered onion rings, and 30 craft beer selections on tap, Muck N’ Fuss quickly became a local favorite.

 

A student of Malcolm Baldrige award recipient "Pals Sudden Service" and its total quality management culture, Terry explains why staff development is Job One. "After four years of running a successful operation, I continue to rely on my people because no single person has all the answers," says Terry.

 

Terry also explains how a commitment to incremental improvement motivates his team to continuously improve the guest experience and earn repeat patronage.

 

This is how you win in the independent restaurant business. Tune in and take notes.