Today we’d like to introduce you to Eddie Mahoney.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
A key member of The Fifty/50 Restaurant Group since 2008, Eddie Mahoney today serves as an Operating Partner of The Fifty/50, among other properties within the group, overseeing the day-to-day operations of the successful Chicago concepts. With a spirited determination to serve diners and bar-goers with high-quality food and beverage experiences, Mahoney maintains The Fifty/50 and the group’s remaining venues’ notorious reputations with his knowledge and expertise.
First introduced to the world of entertaining by his mother, a frequent party host, Mahoney has always enjoyed treating others with warm hospitality; ensuring patrons are always well fed and properly imbibed. Embracing his inherent talent for serving, Mahoney immersed himself fully in the food and beverage industry, working at bars and restaurants throughout his youth and collegiate career.
Acknowledging his work with concepts including Kilroy’s, Bogart’s Char House, and Luxbar as beneficial learning experiences. Mahoney took his career to The Fifty/50 team in 2008. Starting as a manager at the upscale sports bar. Mahoney quickly secured a leadership role within the concept, being promoted to General Manager before taking on the role as Operating Partner of The Fifty/50 Restaurant Group.
Aspiring to oversee more properties in the years to come, Mahoney highlights The Fifty/50 Restaurant Group’s Owners Greg Mohr and Scott Weiner as his industry role models, thanks to their training, guidance, and innovative ideas, hoping to mirror their successes within his own career. Dedicated to providing upscale food and beverage experiences accentuated by fresh, quality ingredients and warm hospitality, Mahoney eagerly welcomes guests savoring The Fifty/50 Restaurant Group’s one-of-a-kind concepts.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Anytime you open a new restaurant there are going to be obstacles or struggles along the way. Anyone in business that tells you it was a cake walk is lying. The hardest thing we have had to face was the recession in 2008 (the year we opened). This taught us a lot about ourselves and how to efficiently operate. We knew we could not sacrifice the quality of our food since we were the new kid on the block. Having a from scratch kitchen has, and will always be, the way we operate.
Alright – so let’s talk business. Tell us about The Fifty/50 – what should we know?
One of the things I am most proud of is the family culture we have strived to have in all of our concepts. The larger you get the harder it is to keep that family-like culture, but we have somehow managed to do so. I think this is one thing that sets us apart from other companies. It is always a great feeling as a manager when someone who has worked for you becomes an actual friend. We have so many former workers who are just great people. We get to meet some great people in this business.
Is there a characteristic or quality that you feel is essential to success?
A wise man once said “You have two ears and one mouth for a reason. Listen more and talk less”. I take this to heart and always try to listen, not just hear, what my staff and guests have to say. This humbles you and makes sure you put these important people first. they allow us to stay open and do what I love so I do not take that for granted.
Contact Info:
- Address: 2047 W Division
Chicago, IL 60622 - Website: thefifty50.com
- Phone: 773-489-5050
- Email: info@thefifty50.com
- Instagram: @thefifty50
- Facebook: @TheFifty50
- Twitter: @TheFifty50
Image Credit:
Leigh Loftus
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