A cherished breakfast and brunch destination in Crestwood has embarked on an exciting new journey.
Yolklore chef-owner Mary Boehne Hancock shared on social media that Chris Westbrook has taken over as the head of the popular fast-casual restaurant. She described Westbrook as having the “enthusiasm and leadership qualities to elevate Yolklore,” commending his commitment to the restaurant’s mission and readiness to face new challenges.
Beginning this week, Westbrook will manage the daily operations at Yolklore, which Hancock co-founded back in 2016. In a diary-like handwritten post on social media, Hancock expressed her appreciation and optimism for Yolklore’s next phase. “I am excited to witness the unfolding of Yolklore’s next chapter and to continue being a loyal customer,” she wrote.
The Backstory
Hancock’s scratch kitchen gained a reputation for its customizable breakfast sandwiches, breakfast burritos, frittatas, and a wide variety of pastries. She managed a dining area, a drive-thru, operated a robust catering service, and shipped handmade gooey butter cakes nationwide.
After more than eight years of leadership, she stated to SLM that she felt she had taken Yolklore as far as she could and is now looking forward to supporting her new husband, a master plumber with his own enterprise, while focusing on their family.
Westbrook, a former Imo’s Pizza franchise owner, arrives with decades of experience. After departing from Imo’s in 2020 to venture into the corporate sector—a choice he ultimately found unfulfilling—he was eager to re-enter the hospitality realm, where he has been active since 1992. Kim Wright from Fusion Advantage facilitated the transaction between Hancock and Westbrook.
“The business model is solid,” Westbrook remarks about Yolklore, stressing his commitment to maintaining Hancock’s systems and staff. “There’s no need to change what’s already working.”
The Future
As for the future, Westbrook envisions expanding Yolklore’s primary location and possibly launching additional outlets.
“My five-year objective is to establish three locations,” he shares, noting his good fortune in having a knowledgeable team. “Many on our team are either graduates or current students of culinary school, which is phenomenal. When you have such dedicated employees, you owe it to them to grow.”
Other potential expansion strategies might involve increasing Yolklore’s operational days from five to six or seven. “Having come from the pizza industry, I’m accustomed to longer hours. Working just five days a week feels like a holiday to me,” he jokes.
November 27, 2024
12:35 PM
