Today we’d like to introduce you to Alicynn Fink.
Hi Alicynn, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I have always been fascinated by how food and recipes travel among people. My dad was a cycling coach, and growing up, we always had cyclists from around the US and the world stay with us. I found myself asking them what their favorite dinners and desserts were. It was mesmerizing to learn about different ways of living through the dinner table.
This passion led me to pursue a degree in Hospitality Management; however, upon graduation, my life took me into different career paths. I dabbled in finance and got my Series 7 and worked in nonprofit fundraising for 8 years. Eventually, the industry called me back, and I decided to get my Master’s in Food, Culture and Communication at the University of Gastronomic Sciences in Italy.
That experience was like coming home. I loved being back in a food community, to be able to ask Why and How? Why do we love the foods we do? How did our food system get here? Why do we have certain food traditions? How does a restaurant become a conduit of cultural meaning within a society? It is that curiosity that has driven me ever since.
When my husband and I moved to Austin in 2014 to open Emmer and Rye, originally, I was not planning on joining him. We thought it would be too complicated for a husband and wife to work together. I instead was lucky enough to work at Antonelli’s Cheese. Watching the way that Kendall and John complimented each other and made their business stronger together gave me confidence that we could do the same.
I started working full time at Emmer & Rye about 6 months after opening (just about 10 years ago now!). From there, my roles have evolved over the years. I work in the “behind the scenes” operations- Finance, HR and Marketing. I get to ask all those questions I love to ponder, and then I work to solve the puzzle. It’s great!
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I think entrepreneurship can never be smooth. There are too many learning curves for it to be seamless. Plus, the hospitality industry is all about people— which inevitably adds color to the story. Honestly, it is the challenge of the unknown that keeps a lot of us in this industry. It is a puzzle that you are constantly solving.
The past 10 years of Emmer & Rye Hospitality Group have had their fill of what I like to call “edge of the bed” moments. The moment when either my husband or I is awake in the middle of the night at the edge of the bed, worrying about something. Luckily, there have only been two times we have both been in that place at the same time. That is the beauty of having a lot of partners (there are five of us in total), there is always one of us who takes the turn being the optimist.
Alright, so let’s switch gears a bit and talk business. What should we know?
If I had a magic wand, I wish that everyone could understand the level of intention that permeates our restaurants. Our team has a deep love for hospitality, and it is palpable. In the front of the house, there are constant moments of a team member going above and beyond for a guest. They weave these moments of thoughtfulness into the meal, and I’m in constant awe of just how big their hearts are. In the back of the house, the team is obsessed with food. There is a pursuit of deliciousness that drives all our Corporate Chefs and Chef de Cuisines. That obsession for product and quality transfers to our beverage program as well. Get our team talking about a cocktail or a wine, and you will see the passion. I truly believe that it is this passion for the craft that sets our restaurants apart.
I’m also incredibly proud of the relationships we have with our farmers and ranchers. Sustainability in a restaurant is somewhat counterintuitive. Most menus are designed around what is consistent or convenient. Nature is neither of those. This “volatility” means that our teams must constantly adapt in order to stay true to a core value of our company. They do this with grace and a whole lot of talent.
How do you define success?
Success is slightly different for each of us partners at Emmer & Rye Hospitality Group. For me, success is in our team. The fact that several of our leadership team started as servers, cooks or dishwashers and have been with us from the beginning means a lot. In an industry where the average turnover is 79%, longevity means everything.
I want team members to look at Emmer & Rye Hospitality Group as a place where they will grow and learn. When they decide to move on, I want it to be for that next opportunity and that they see their time with us as a tool that helped them get there. If we can achieve this for the majority of our team, then I will see us as successful.
Contact Info:
- Website: https://www.emmerhospitality.com
- Instagram: https://www.instagram.com/emmerhospitality/?hl=en
- LinkedIn: https://www.linkedin.com/in/alicynn-fink-652a2026b
