Branch & Bird Welcomes New Leadership, New Plans for 2020
Reposted from Branch & Bird.
Branch & Bird, a contemporary restaurant & bar overlooking downtown Fort Worth from 12 stories high, announced it has brought on board two new members to its leadership team: Executive Chef Cody Penton and Restaurant Manager Veronique Gentry. With them, the restaurant has been innovating processes and offerings even amidst uncertain economic times. While the industry awaits a return-to-normal, the restaurant’s leadership team continues to plan out a series of exciting changes.
Cody is a native Fort Worthian and graduate of the Le Cordon Bleu Culinary Program in Dallas. Before joining Branch & Bird, Cody gained extensive experience in award-winning restaurants in Denver, Washington D.C. and Birmingham. He also started his own local pop-up tasting concept, Cicada, and developed a sizeable foodie following in the local area.
Veronique has almost 20 years of experience in the hospitality industry. Most recently, Veronique worked as General Manager for a variety of restaurants in Fort Worth, ranging from large corporate chains to celebrity chef establishments like Woodshed Smokehouse.
Regarding the new hires, Branch & Bird General Manager Amy Shackelford said, “I am thrilled about the energy Cody and Veronique bring to Branch & Bird. Their experience, enthusiasm and approach have been invaluable to our team and the overall structure of Branch & Bird. Even as 2020 unfolds differently than we expected, we know our guests will continue to have great experiences with our delicious food and exemplary level of service, no matter if it’s take-out, curbside delivery, or delivery to downtown residents.”
With the bolstering of the leadership team, Branch & Bird hopes to implement a series of updates to the restaurant’s repertoire once the industry regains steam:
· Family-style take home meals have proven to be popular during this time and will be continued on select days once dining restrictions are lifted.
· New dishes will be rolled out, supporting the company’s mission to provide seasonal, healthy dishes year-round.
· The wine list will include a Reserve section that includes specialty bottles not easily accessible in Fort Worth.
· Vintner’s Cabinet, the company’s exclusive wine locker club with tastings, has been restructured with a monthly rental fee of $50.
· A new prix-fixe dinner menu and convenient parking is offered to this season’s evening Bass Hall showgoers.
· Guests can support local Tarrant county NPOs through the restaurant’s revitalized Non-Profit Dine Out Program.
Thus, while the industry is going through some bumps at the moment, there is plenty to look forward to for Branch & Bird!
Location Mentioned: Branch & Bird