Branch & Bird
Branch & Bird executive chef Cody Penton and restaurant manager Veronique Gentry
It’s one thing to start a new job. It’s another thing to start a new job, and just weeks later, find yourself scrambling with a global pandemic that’s especially hitting your line of business.
That’s the situation Branch & Bird executive chef Cody Penton and restaurant manager Veronique Gentry found themselves facing, just weeks after starting their new roles in January. Among their first orders of business — well, finding ways to stay afloat while the restaurant industry endures trying times.
Until guests can return to Branch & Bird’s rooftop patio, perched atop the Sky Lobby Level of Frost Tower downtown, Penton and Gentry are working to not only restructure the restaurant’s current offerings — but also introduce diners to a whole new Branch & Bird when all this is over.
FW Mag: First things first — how are y'all holding up?
Cody: We’re hanging in there, staying flexible and adapting to the changing needs of our customers and employees.
Veronique: We’re good; we’re just getting used to making adjustments and creating ways to build revenue.
FW Mag: Transitioning into a new role is an adjustment in and of itself. How has it been, adjusting to both a new job and dealing with a crisis at the same time?
Cody: They are honestly very similar situations. It feels like every day is different, so it’s challenging to develop a rhythm, but we’re learning and adjusting on the fly.
Veronique: Transitioning into a new role is always interesting and a bit of a challenge, but I’d say that the biggest adjustment has been changing the entire way we do food service. This is something that I’ve never done before, and I’d say our staff hasn’t either. We’ve had to add and take away certain services, which has been challenging but eye-opening.
FW Mag: In what ways have you had to revamp or restructure the menu in order to suit the needs of diners in today's world?
Cody: During uncertain times, people aren’t looking to be challenged. Rather than trying to flex our creative muscles, we’ve turned our focus to creating comforting and crowd-pleasing food that’s still super delicious and also budget friendly. This way, we can appeal to the needs of our customers during a pandemic.
FW Mag: What new menu items are you most excited about?
Cody: We were actually scheduled to release our new spring menu this month, but we’ll obviously have to push that back. We’d done quite a bit of R&D for the menu, and I just love this little appetizer of roasted baby gold potatoes smothered in brie fondue and covered in grilled broccoli tabbouleh with a bunch of lemon. It’s one of those “incidentally vegetarian” dishes that steals the show over meat dishes.
Veronique: I am excited about everything that’s coming out on our new menu, but currently, I would have to say that the diversity in our family-style meals is awesome.
FW Mag: What's been the most challenging aspect of running a restaurant while the world remains on lockdown?
Cody: Predicting the needs of our customers and the general public. It seems like week to week the landscape of this pandemic changes and escalates, so we’re attempting to stay ahead of a game that really has no playbook.
Veronique: Personally, I feel that the most challenging part has been not being able to do any sort of predictions or forecasting when it comes to our guest flow. We want to ensure we are well staffed and stocked, but with how unpredictable all of this is, it’s difficult.
FW Mag: How have y'all been working to boost morale among those still coming to work at Branch & Bird?
Cody: We’re committed to giving our staff the hours that they’re accustomed to so they don’t have to feel financially burdened by all this. It’s cliché, but our staff all really enjoy working together. I think coming to work and to some semblance of normalcy is a morale builder in and of itself.
Veronique: Creating a fun and safe work environment is something we did before the pandemic, so we are of course continuing with that. We’re also enabling the front of house (servers, bartenders, barista) to have a greater voice in the creative process.
FW Mag: In what ways are you giving back to the community during this time?
Cody: Right now, we’re volunteering our employees’ time and talents to help serve some of our community’s most in-need populations. We’ve been working with a local private foundation, and we’re delivering meals to support many of the essential nonprofit staff and clients. Customers can also contribute to our work with a $4 aid relief option.
Veronique: Branch & Bird’s greatest priority is always the health and wellbeing of our community and employees. We are working to support our staff who are not currently able to perform their daily schedule due to this unprecedented situation.
FW Mag: With both of you now at the helm of Branch & Bird, what should people expect when they return to the restaurant once this crisis is over?
Cody: Honestly, it feels like a new Branch & Bird. There’s a whole new energy here. We were just starting to get our rhythm and see what the future will look like when the pandemic hit, but I’m really excited about where we’re headed. We’re totally revamping the food and drink menus to be more contemporary and creative while still feeling effortless and comfortable. This is a place for anyone: couples celebrating an anniversary, happy hour patio-goers, foodies, and everyone in between. I’ve been waiting for something like this to come to Fort Worth for a long time.
Veronique: Oh, I feel that it will be like a “re-grand opening.” We have really taken some of our “down time” to review processes, procedures, steps of service, expectations, etc. so we will be able to execute at the highest of levels. We will also be rolling out our new drink and food menus once we fully reopen, so there will be a lot of new and exciting things for everyone to experience.
Branch & Bird is currently offering takeout, curbside, and delivery of its family meals and limited menu. More information can be found on the restaurant’s website.
