Brian Byrd

I have worked in the transportation industry since I was 18 years old, and I have always had a passion for food, and loved the reaction I would get from rig crews as well as my own crew when I would cook for them on location. Many of them told me I should start a restaurant or food truck, which I would laugh about. In the nine years I spent with Cruz I went from an entry level laborer position to a NCCCO certified crane operator, dispatcher, and finally field supervisor. During that time, I was responsible for overseeing field operations for up to 80 people while ensuring DOT and safety regulations were followed, and projects were completed on time and under budget. I also attended several Fred Prior seminars directed toward transitioning from an employee to a supervisor, as well as management styles and techniques.

After my daughter was born I started to realize I had missed more than half of my sons life being out of town for work, and I needed to make a change to be home more. So I quit my job and started a barbecue food truck. We were a huge hit in Casper and were soon asked if we'd like to lease the kitchen in the Beacon Club and operate as a restaurant. I have been operating out of the Beacon club the last 2 years, however with the change of ownership I don't feel that our business goals are aliened and have given them notice that Im leaving.