Today we’d like to introduce you to Cody Neathery.
Cody, let’s start with your story. We’d love to hear how you got started and how the journey has been so far.
Having a dream of owning a bar or restaurant since high school, I decided to take a more advantageous approach to enable a bridge for networking and building trust. That approach was to learn about food, primarily barbecue, as Daniel Vaughn had just been hired as barbecue editor for Texas Monthly.
I decided to follow a similar path and begin my own blog before writing for the now defunct Pegasus News — which was enveloped by the Dallas Morning News for their entertainment guide. I was afforded the opportunity to spend time in many kitchens and assist at many local, state, and regional food events all while moving into a freelance position with the Dallas Observer for a couple of years. Since I have written for Edible, Texas Highways, and Local Palate. In November 2017, I found myself in agreement to purchase and become owner of Junction Craft + Kitchen in Deep Ellum before unforeseen circumstances caused me to close the doors and revamp with new partners as a neighborhood friendly bar titled Off the Cuff.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Defining what a smooth road means is subjective to each individual. While being grateful to purchase a restaurant to fulfill a lifelong dream, turning it into an accomplished personal goal, what I didn’t expect were everyday issues that come with restaurant ownership. I was at the time, and still am, working at a full-time career and would operate the restaurant every evening and weekends. It provided great insight on how to handle food and labor costs from a management perspective, employee satisfaction, dissatisfaction, and addiction, and honestly, being the janitor. You’re forced to be resourceful and frugal. No matter the trials and tribulations that were in my proverbial road, I had support from a few employees who still remain in contact to this day. And, there really is nothing more satisfying than bussing the tables at your own restaurant. If an owner views that as a chore, they probably shouldn’t be an owner. The most important person is the dishwasher and no one in the restaurant is above that. Of course, that goes without saying that all employees are equally important to the operation.
Off the Cuff in Deep Ellum – what should we know? What do you guys do best? What sets you apart from the competition?
Off the Cuff is well operated and managed by my partner owners to the point I’m about as silent as I could be. We wanted to fill a void in the Deep Ellum neighborhood to be a fun sports bar, yet one that can throw a decent party. We recently welcomed Sisqo and Leon Bridges for guest appearances. Our food menu ranges from hamburgers and wraps to tacos and burritos, along with a focused cocktail menu. We try not to box ourselves into any specific category thus offering a little bit for everyone, where all are welcome.
What is “success” or “successful” for you?
I’m still growing up. 🙂 My interests lie heavily in the food and beverage industry, the history and preservation of historical architecture, and music — specifically jazz, blues, and classic r&b/soul. All which I try to bring together when I plan my travels. I have a side project for my old house obsession found on Instagram at @texas.homes. Which has lead me to helping tourism departments for small towns.
Contact Info:
- Email: cneathery1@yahoo.com
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