The dynamic duo behind Becks Prime, plus a Midtown po’boy ‘problem’

In this week’s episode of “What’s Eric Eating”, Win Campbell and Molly Voorhees join CultureMap editor-in-chief Eric Sandler to discuss Becks Prime. Campbell, CEO of the company, founded the company in 1985 with his business partner Mike Knapp. Voorhees, president of the company and daughter of Campbell, joined the company in 2006 after a stint in the tech industry.

The lengthy interview touches on several aspects of Becks, starting with the inspiration Campbell got from working for Dallas restaurant Goff’s Hamburgers as a teenager, which shaped his decision to use fire-cooked fresh ground beef. of mesquite.

Over the years, the Becks menu has evolved to include different hamburger proteins – Voorhees recalls that Houston Rockets legend Hakeem Olajuwon used to eat five fish sandwiches at a time – as well as a huge selection of salads, steaks and sides like queso and guacamole. Sandler notes that he has been a Becks customer since the fall of 1990, when he began attending college near the restaurant’s location in Kirby.

Even as regional and national burger restaurants have entered the market, Becks remains a local staple with 10 locations in the Houston area. Voorhees attributes part of this success to the restaurant’s willingness to tailor each order as needed to suit individual tastes.

“Something like 50 or 60 percent of the people who walk in our doors personalize part of the meal… If you want two pieces of bacon, mustard on top, premium sauce on the bottom, I want to put a hot dog in that sandwich instead of a burger is fine, ”she says.“ Most of the time, it comes out exactly the way our customers like it. If not, bring it back to the counter and we’ll fix it. Becks does it well and always has, and our customers expect us to keep doing it, so you better not change a thing. “

Ahead of the interview, Sandler and co-host Linda Salinas discuss the news of the week. Their subjects include: Bobby Heugel’s announcement that he is closing his downtown agave bar, The Pastry War, at the end of October; the recent departure of chef Lyle Bento from Night Moves Hospitality; and Maize, a new indoor Mexican restaurant that will open this fall in the Energy Corridor.

In the restaurant of the week segment, Salinas and Sandler share some thoughts on Winnie’s, the newly opened po’boy boutique and bar in Midtown. Listen to the full episode to find out why Winnie is a “problem” – in a good way – for the two friends.

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