Retaining employees is a key to Haygoods’ success

Consistency is important at any restaurant. At Boathouse Rotisserie & Raw Bar and Canyon Grill, it is especially vital because of each concept‘s unique grilling techniques, This is why husband-and-wife owners of the dining destinations have created an atmosphere designed to attract and retain devoted team members.

Chattanooga, TN – At Boathouse Rotisserie & Raw Bar and Canyon Grill - restaurants owned and operated by husband and wife Lawton and Karen Haygood - consistency and knowledge are the keys to applying the grilling techniques implemented to perfect the cuisine. Both restaurants use the innovative wood-burning grill Haygood invented for restaurateurs.

To the Haygoods, attracting and retaining a team of personable and passionate employees are critical elements of achieving their objectives. That is why they offer benefits such as health insurance and a 401(k) plan.

“At any restaurant, consistency in the food is important. At our restaurants, it is especially crucial because of the grilling techniques,” Lawton Haygood explained. “We cannot afford turnover, so we strive to create an environment that is attractive for our team so they remain with us for the long term.”

The Haygoods have built a loyal following with the Canyon Grill on Lookout Mountain and the popular Boathouse Rotisserie & Raw Bar on the banks of the Tennessee River in Chattanooga. Though they have distinct differences – Canyon Grill is only open for dinner Wednesday through Sunday while the Boathouse, which specializes in Gulf of Mexico cuisine, is open for lunch and dinner seven days a week – both restaurants feature menu items prepared with grilling techniques pioneered by Haygood, who invented a first-of-its-kind wood-burning grill for restaurateurs in the 1970s.

The location of Canyon Grill (www.cangrill.com), the couple’s first restaurant in the Chattanooga area, is so remote that most guests drive at least a half-hour along a scenic road on the back side of Lookout Mountain. First-timers are told to recognize the building from the cars in the gravel parking lot and its proximity to the adjacent New Salem Mountain Market, an old-time corner grocer. Still, Canyon Grill is packed, mostly with out-of-towners, on a nightly basis with guests savoring choices like Slash n’ Burn Catfish, Ground Mignon, Whole Rainbow Trout, Alaskan Red King Salmon and Rack of Lamb.

The Boathouse (www.boathousechattanooga.com), situated along the bustling Riverwalk not far from revitalized downtown Chattanooga, was opened in 2002. Boasting a serene riverfront view and a menu composed of the Haygoods favorite selections from their travels around the Gulf of Mexico, the Boathouse is much easier to find. Amid a décor of palm trees, nostalgic Rock City and Ruby Falls post cards, and a new mural that depicts where the restaurant’s menu items originate from, the Boathouse features favorites like Lotta Lotta Garlic Chicken, Matagorda Fire-Roasted Oysters, El Scorcho Shellfish Stew and Fried Tilapia.

Each restaurant is a unique concept that requires kitchen team members to perfect the grilling and food preparation techniques. The unique environment makes working there inviting to employees. Johnny Holland is a perfect example. He started in a kitchen assistant at Canyon Grill in 1998 and has since advanced all the way to head chef.

“I’ve learned a lot about cooking and about the restaurant business from Lawton,” Holland said. “We have an atmosphere that makes coming to work worthwhile and exciting. That is why I have remained here for so long, and plan to stay here.”

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