Restaurant Owners Uncorked Episode 631: Hope Through Hospitality: Inside Four Generations of Jack Stack Barbecue
Fourth-generation leader Taylor Dorman, EVP of Operations at Kansas City’s Jack Stack Barbecue, shares how his family has grown a simple 1950s Hickory-smoked BBQ joint into six high-volume restaurants, a catering division, nationwide shipping, and a retail production facility—while staying true to the values that built the business. He explains the family rule that every next-generation member must work elsewhere and earn a promotion before returning, and why he chose to start back in the kitchen before stepping into leadership. Taylor breaks down their core “Hope Through Hospitality” values—Humility, Optimism, Passion, Engagement—which guide hiring, coaching, and daily execution across 850 team members. He discusses how Jack Stack stands out in a competitive BBQ market by offering an elevated but welcoming full-service experience, and how the company navigates rising beef costs, aggressive local competition, and evolving technology without sacrificing genuine hospitality. As a husband and father of three, Taylor also shares how he protects small pockets of time, avoids burnout, and approaches his role as a steward of a 68-year legacy focused on long-term impact rather than short-term gains.
10 key takeaways
- Jack Stack is a 68-year-old, fourth-generation family business with six restaurants, catering, shipping, and retail production.
- Family members must work outside the business, earn a promotion, and return only in existing roles—no shortcuts.
- Taylor started back as an assistant kitchen manager, completed a 20-week MIT program, and spent years in operations before becoming EVP.
- The brand wins by pairing top-tier barbecue with an elevated full-service experience that welcomes every type of guest.
- Their HOPE values—Humility, Optimism, Passion, Engagement—form the cultural backbone of the company.
- Humility is non-negotiable; promoting leaders without it can erode a multi-generational business fast.
- Restaurants offer real human connection and skill-building, especially for younger workers raised on screens.
- Technology is used only when it improves convenience; hospitality must always stay personal and accessible.
- Pricing and traffic are major challenges due to beef costs and dense competition; Jack Stack tackles this through strategic purchasing and partnerships like Food Service IQ.
- Taylor manages work and family by reclaiming small daily pockets of time, building healthy routines, and consistently showing up for both his team and his home.