'Be present and do the next right thing'

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By Margot Lester | The Prep

Burgers and cocktails are big business, and adding a local touch to both inspires Sean Umstead, the co-owner of four bars and eateries in Durham, N.C.—Kingfisher, Queeny's, QueenBurger and Killer Queen. In addition to specialty cocktails, strong coffee and burgers galore, Umstead's locations are popular spots for live entertainment from local artists. Umstead spoke with The Prep about what he’s watching in the industry (and eating, too). —Margot Lester

What trend in restaurants are you excited about right now and why? 

I love that the last few years have been huge in elevating regional cuisines that are unheralded. I think this focus really ends up influencing food all over the world and in all types of restaurants. You might not get to go to the influential African restaurant in NYC, but the unique flavors, techniques and dishes eventually become part of a broader food culture that ends up in your neighborhood restaurants.

What restaurant trend are you ready to be over? 

I am ready for inflationary spikes to be over. Predictable steady inflation is really important for planning. The current sector spikes make it quite difficult.

What's your top tip for dealing with an industry often facing uncertainty?

Be present and do the next right thing. There is no way to be reactionary to every possible fire that could come, so just deal with them as they do.

And when that doesn’t work, what’s your favorite comfort food?

Pizza! I think because it's a social food. It's delicious when it's hot and hits the table and it's still delicious when you're laughing with friends an hour later and it's cold.

Above: A specialty cocktail at Kingfisher: An aperitif cocktail of beef tallow bourbon, naturale vermouth, Campari and a pineapple snack on the side. Image courtesy of @kingfisherdurham on Instagram.

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