Today we’d like to introduce you to Kyle Krueger.
Hi Kyle, we’d love for you to start by introducing yourself.
In 1997, at 15 years old, I took my first job as a dishwasher at a new local family-owned steakhouse called “The Stables.” I had my eyes on this Mustang that I had to have and convinced my mom that I could pay for it. My friend, Mike, and next-door neighbor worked at the steakhouse and said I can get you a job washing dishes. Little did I know at the time that would be it for me, I was service industry for life. There I learned how to cook, wait tables, pour drinks, and make lifelong friends and regulars; I worked there for 4 years through high school, we opened a 2nd location, and it didn’t work out and closed both stores. 20 years later, we opened Komodo Loco.
I spent my 20’s and early 30’s working in a handful bars and restaurants, mainly smaller family restaurants; I had my stint of the Red Lobster and Chili’s after high school, but I never wanted to be corporate restaurant manager guy, so I went back to working for local joints. I fell hard into the lifestyle at a young age, coworkers are like family. Hard work, late nights, power drinking until last call at the bars, after party until the wee hours of morning. Sleep all day, repeat. I did not graduate college; I really had no plans to do anything else, I was going to open my own restaurant someday, or so I kept telling myself.
I really wasn’t actively working on opening a restaurant though. I was just getting by, living my life, getting into trouble, not saving money, not planning. Having fun though, lots of fun with my friends. I prided myself on having as many friends and regulars as possible. After college, I talked my best friend, Micah Fleck (partner at Komod0), into moving back to Denton. We ended up being roommates for about 8 years until our then girlfriends, now wives made us grow up…a little anyway.
Micah and I shared a dream of opening a restaurant. We thought it would be fun, a big party, a place for all our friends to gather, etc. We cooked a lot at home, we brainstormed ideas. Went from restaurant to catering company, to food truck, to bar, and back to restaurant. Micah worked on a business plan, we wrote a few different menus, and we looked at few different locations. Then cold feet and reality sunk in. We don’t have any money, credit, legal issues, etc. We know a lot of people, who will invest possibly, Nah. Let’s see where life takes us…
Fast forward a few years. I’ve been working for a little sushi restaurant locally for about 5 years. We go to Mexico for an awesome wedding with about 150 friends. Corey Bobbitt (partner at Komodo) and us start talking about we should open a restaurant. Fast forward another 6 months, Micah is selling Corey a house. I’m at lunch with Micah’s real estate group; we have another friend posting on Facebook about a turnkey restaurant he has available, anyone interested? I replied, “sure partner,” he said, “let’s talk.” Meanwhile, Corey is calling Micah, asking him for my number; Micah said, “he is right here.” Corey says to me, “Kyle, let’s go look at this space.”
The rest is history. We checked out the space, fell in love with it. Talked our friends into partnering with us, and our no name, no menu, no concept that we walked away from saying sure, yeah, we will open an Asian/Latin fusion sushi restaurant. Komodo Loco was born.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
If you have ever opened or worked in a restaurant you know nothing is smooth. We were not actively working on or trying to open a place when we checked out the location and agreed to take it. We had to develop a concept, menu, and name on the fly. The only reason it was even halfway realistic was because the space was turnkey, and we thought we could get it open for under 50k. Which we still didn’t really have. I borrowed money from my parents, Corey cashed out 401k, Micah had some commissions coming in I believe, and borrowed. We were very resourceful, didn’t hire any contractors, bought things at auction, built the bar out ourselves, leaned on friends and family. We even opened the bar on weekends for a month or so while we hired staff and continued to develop menu just to get a little cash to help pay for anything really. Oh yeah, we had all quit our jobs too, so had no income either for a while, Corey was still juggling a juice bar that he had opened a year or so prior, I was bartending at night up until we opened our doors.
We did it; we got the place open! We win, lol. In hindsight, developing and getting a restaurant open is the fun part. Operating, managing, and growing one is a whole other ballgame. Also, something none of us had any real experience actually doing.
Oh yeah, our cool new location is hidden in an alley where no one can see it or park by. The only saving grace is Oak St Drafthouse (popular local bar) is across the street. But also, we took over a Taco joint that didn’t last a year.
So besides teaching ourselves how to run this place and trying to be cool bosses and figure out how to be business owners. We were all getting married and having kids during the first few years of business. So, also trying to balance work and learning and trying to be good fathers and husbands now too. Business partnerships with friends is also a challenge, but we still like each other. 😊
Two years after opening, Micah went and opened a spin-off fast casual Poke Bowl spot couple miles away on the UNT campus. Po-K Loco!
Business is improving each year, picking up steam. We were fortunate to be featured on Food Paradise on the Travel Channel and recently on Destination Dallas here locally on CBS.
We were having our best weeks, months, and then Covid…
We’ve been impressed with Komodo Loco, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Komodo Loco is a vibe. It is a fun, relaxed space specializing in nontraditional Asian cuisine fused with Southwest flavors. Small plate sharables, Ramen, Bao, specialty sashimi, and rolls. We have a full bar with unique craft cocktails, sake, spirits, beer, and wine. You know about Totchos? You need to! 3 local Denton Boys with a shared dream of opening a restaurant in our hometown. We are not your average neighborhood sushi spot. We are a destination. This is where you go for date night, a night out with your friends and neighbors, or bring your friends and family from out of town. Trust us; we hear it every night from guests that visits from other cities. “You know, this would do really well in ______,” Which is wherever said guest lives, and we love it. For now, you will have to come visit us in the best little big town anywhere. Denton, Texas
Risk-taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
That is where I go back and forth now as far as our future. To grow (expand) or not. We took a risk in starting this adventure, but we didn’t have much to lose except our time and initial small financial investment. No big loans to pay back, no collateral, etc. To push forward and open another or multiple stores is where the “risk” can really show its big ugly teeth. Not only does it take us, owners, out of our original store daily, which can hurt business alone, then you take on major potential debt with new locations rather from banks or investors. If Covid wasn’t enough of a wake-up call, you have 3rd party delivery shifting the way we do business and the future landscape of the industry. Inflation, increased cost of goods, rising wages. These things were not built on high labor costs and decreasing margins due to delivery platforms. The small margin for profits gets smaller every day. People are banging their first for livable wages for everyone, and grass-fed beef, organic produce, etc., but nobody wants to pay $25 for a spicy tuna roll, so what do you do? As for now, if it’s not broke, don’t fix it. We are having our best year yet, and just trying to keep our staff in place, and happy for now is good enough for me. Cheers.
Contact Info:
- Website: www.komodoloco.com
- Instagram: https://www.instagram.com/komodolocodenton/
- Facebook: https://www.facebook.com/Komodoloco109
- Yelp: https://www.yelp.com/biz/komodo-loco-denton-2
