Restaurateur Thomas Ward appears to be to build new makes in Orlando’s foodstuff scene

Kandace Wysock

Thomas Ward is a businessman by means of and by. He owns Pig Floyd’s City Barbakoa in Orlando, which has a loyal adhering to, but Ward freely admits his enthusiasm is not in cooking. “I’m not a chef. I’ve discovered how to cook dinner on YouTube,” Ward said. “I introduced […]

Thomas Ward is a businessman by means of and by.

He owns Pig Floyd’s City Barbakoa in Orlando, which has a loyal adhering to, but Ward freely admits his enthusiasm is not in cooking.

“I’m not a chef. I’ve discovered how to cook dinner on YouTube,” Ward said. “I introduced in individuals that knew how to cook dinner much better than I do.”

Regardless of that, Ward realized what he wished out of his restaurant.

“It’s intercontinental barbecue. So I wanted to carry in all distinctive flavor profiles,” Ward claimed.

That thought of worldwide barbecue is apparent with just a look at the menu — which characteristics tacos and bento boxes alongside with sandwiches and Cuban-fashion beans and rice.

Ward, who is originally from Puerto Rico, started off his organization job in real estate right after graduating from Rollins Faculty.

“It was a terrific industry in (2005). And when the marketplace went down, I was jobless. So I went back residence to work with my household in the supermarket business,” Ward said.

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Nevertheless, he returned in 2011 and opened a foodstuff truck, but it was extremely unique from Pig Floyd’s. His truck was serving up burgers and grilled cheese.

In 2014, when he made a decision to start off a brick-and-mortar restaurant, somebody recommended barbecue.

“My passion is definitely the enterprise phase of it and building and developing the concept and the brand. And which is what I’ve been creating now for 7, pretty much 8 decades,” Ward claimed.

Now, he’s receiving all set to do it all over again. Ward plans to open up up a pizza principle termed Pigzza along with fellow restauranteur Al Palo from Stasio’s Italian Deli. He is also doing the job to open up a breakfast and brunch spot identified as Peggy Floyd’s Luncheonette.

All this growth will come after a hard calendar year brought about by the pandemic. Ward was forced to close his next Pig Floyd’s location in the Lake Nona space. Now, he is facing problems of inflating food stuff costs and labor shortages, which are hitting dining places throughout the state. Despite that, Ward has plans to increase his business.

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“I am likely to expand Pig Floyd’s. With any luck ,, Pigzza is also expandable and then I’m heading to be operating on a breakfast, brunch restaurant,” Ward claimed. “So, I’ll have a few distinct principles and in the three distinct arenas that I think I can extend.”

In the most up-to-date episode of Florida Foodie, Ward lays out additional of his strategies for growth and how he is dealing with the ongoing struggles brought about by the pandemic. He also talks about his own podcast, Over and above the Smoke, and his current job interview with his father.

Remember to adhere to our Florida Foodie hosts on social media. You can uncover Candace Campos on Twitter and Facebook. Lisa Bell is also on Fb and Twitter and you can check out her children’s publications, “Norman the Watchful Gnome.”

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Florida Foodie is a bi-weekly podcast from WKMG and Graham Media that requires a closer search at what we take in, how we take in it and the affect that has on us right here in Florida and for every person, all over the place.

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