May 16, 2017

Meet Bill Nevruz of Oyster Bah, Seaside’s Carryout & Delivery, Tokio Pub and Shaw’s Crab House

Local Stories

Today we’d like to introduce you to the talented and undoubtedly busy Bill Nevruz.

Bill is the Managing Partner of Shaw’s Crab House, Tokio Pub, Oyster Bah and Seaside’s Carryout and Delivery.

Bill operated a variety of restaurant concepts for a decade on the East Coast, beginning his leadership career as General Manager with Bullwrinkle’s Bar and Grill, then as GM & part-owner of Buckley’s Restaurant (sold in 1995), and finally as GM with the upscale American eatery Lucky 32. In 1999, he took an opportunity to leap into in the rapidly growing restaurant scene of Chicago. Bill joined the team of the iconic Shaw’s Crab House, then preparing to open its Schaumburg outpost.

Since he became part of the Lettuce team, Bill has been GM of 3 LEYE locations, Mity Nice Grill and Shaw’s, both in Schaumburg and the River North flagship. He rose to partnership by creating and developing the concept of Tokio Pub in 2011. In 2016 he worked closely with Rich Melman in opening the Lincoln Park original, Oyster Bah. Close behind that Bill concepted the carryout and delivery only Seaside’s, which operates from Oyster Bah’s Halsted address.

Now leading the landmark Shaw’s Crab House brand while dreaming up new ideas, Bill focuses on what really engages him the most about the industry – innovation. He draws from that passion to find new ways of leading his team through potential hurdles in the businesses. “Usually most of the answers are in clear view. The trick is to recognize how we can use good ideas in innovative ways to solve old problems,” says Bill. He never stops looking for ways to improve what is already working well and he leads by a theme his father taught him, “Aces in their places.” He succeeds by putting his team in positions where they learn, grow and succeed.

Bill treasures his time with his wife, Paula and their four children, A.J., Molly, Brooke and Dottie. He looks forward to his future at Lettuce, creating more new concepts while continuing the long success of Shaw’s Crab House.

Has it been a smooth road?
For every success I have had significant failures. Sometimes taking one step back to take two steps forward. The lessons I have learned from the financial struggles specifically in the beginning of Tokio pub and the ups and downs of our suburban Shaw’s has been impactful. Certainly the sacrifices we all make in this business takes a toll on family life as well.

So let’s switch gears a bit and go into the Oyster Bah, Seaside’s Carryout & Delivery, Tokio pub and Shaw’s Crab House story. Tell us more about the business.
My restaurants are a part of Lettuce Entertain You, and the food styles range in each. At the core, we are about really good food, warm and attentive service and an intentional experience. As a company, I’m really proud of how we treat people. Our guest, our staff, my management team. Our goal is to treat every person with respect, warmth, and hospitality. It’s our commitment to these people that makes us unique. We even hold this above the bottom line.

How do you think the industry will change over the next decade?
The industry will need to continue to adapt to the increase expense of food and of the labor force. Finding great people becomes a huge challenge and finding ways to keep value in your menu with increasing cost of beef and seafood especially.

Trends that will continue could be carryout and delivery, casual and quick serve and tech within restaurants. The operators that excel in innovation will have the most success.

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