Meet Bob Sinnott | Restaurant Owner

We had the good fortune of connecting with Bob Sinnott and we’ve shared our conversation below.

Hi Bob, as a parent, what do you feel is the most meaningful thing you’ve done for them?
Spending time with my sons. Coaching, attending their games, hanging out, swimming, vacations. Just being both their dad and their friend.

What should our readers know about your business?
I own & operate two restaurants called Toasted Coffee + Kitchen. One in Dallas and the other in Fort Worth. I’m 55-years-old. Before starting Toasted, I had over 30 years of financial experience for regional and national restaurant chains, including Chili’s, On The Border, Macaroni Grill, Mi Cocina, Taco Diner, El Fenix, Maggiano’s, Corner Bakery, Meso Maya, Snuffer’s, Tony Roma’s, Bennigan’s, Steak & Ale, Taco Bueno, and Black-Eyed Pea. After graduating with highest honors with an accounting degree from The University of Texas in Austin, I began my professional career at KPMG, where my clients primarily consisted of national restaurant and retail chains. Following KPMG, I worked in financial roles at several hospitality companies, including Brinker International, Inc., owner of several restaurant chains, Ashford Hospitality Trust, Inc., owner of name-brand hotels, and CFO of Silverleaf Resorts, Inc., a publicly traded resorts company. After leaving Silverleaf Resorts in 2011, I was CFO of three restaurant companies, including Romacorp, Inc., which owns Tony Roma’s, M∙Crowd Restaurant Group, Inc., which owns Mi Cocina and Taco Diner, and Firebird Restaurant Group, LLC, which owns El Fenix, Meso Mayo, and Snuffer’s. As mentioned above, I decided it’s time to start my own restaurant concept. But I didn’t have an original idea. Tacos, chicken, and BBQ were seemingly done to death. Then I read an article about the west-coast artisanal toast craze. After touring toast/coffee concepts in San Francisco, I knew Dallas needed to expand that idea to be a meal-destination spot as we lack San Francisco’s foot traffic. So I ultimately combined multiple trending concepts … artisanal toasts, larger coffeehouses, barista-bartenders, fresh ingredients, in-house bakery, & coworking/officing. In my mind, it’s a concept of the future … a true Starbucks/full-kitchen hybrid. We turn tables at mealtimes but the restaurant is never empty between meals. You will always see guests studying, meeting, snacking, or enjoying a beverage at any time of day or night.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
At age 55, my friends and I are very content just hanging out. Backyard BBQ is always good. Hot-spots I’d show them in Dallas include Lower Greenville, Deep Ellum, Bishop Arts, & Trinity Groves. Maybe Uptown. Also, we’d take in a professional sports game depending on the season (Cowboys, Mavs, Stars, Rangers).

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
My parents for raising me to believe in myself.

Website: https://toasted.coffee/
Instagram: https://www.instagram.com/toastedcoffee/
Linkedin: https://www.linkedin.com/in/bobsinnott/
Twitter: https://twitter.com/ToastedK
Facebook: https://www.facebook.com/toasted.coffee.kitchen/?fref=ts
Youtube: https://www.youtube.com/channel/UCVPBMK1770tuXWwPCd6Rg9w

Image Credits
Bob Sinnott