Page 178 - South Mississippi Living - May, 2021

FINAL SAY
BOB
TAYLOR
Owner, Gulf Coast Restaurant Group
From the time I began my first job in high school at a restaurant, I knew I wanted to make a career out of it. Something about making people smile, being
a part of their experience, and seeing them enjoy a good meal fascinated me.
I was well into my career at Outback Steakhouse when Katrina rocked the Gulf Coast. My net worth was less than zero, and everything I owned had been destroyed in the storm. The recovery period after Katrina was pivotal for a lot of people, and I found myself torn on what I was to do next. A longtime friend, and Outback Steakhouse regular, Mitch Salloum, convinced me to dig deeper into what I have always known and loved. With his help and
a loan from the bank I leased the old McAllister’s site on Pass Road in Gulfport and opened my first restaurant.
The High Cotton Grill opened and operations were smooth. I hired my first partner, Rob Heffner, who helped with the opening and invested in the concept. After a few months we ran out of cash and almost had to shut down, but with help from our friends we managed to persevere. We went on to open a second High Cotton Grill location and took over the food account for the jail.
The idea for Half Shell Oyster House was born after these growing periods. I took on a second partner, Kevin Fish, who helped plan the details of the new concept. Gulfport had opened façade grants to revitalize the downtown area, and in July 2009 the first Half Shell Oyster House opened. We continued to grow, opening our second location in downtown Biloxi in May 2011. At this point, I felt the need for additional support and added my final partner, Brian Raspberry, whom I had known for decades.
I look back in amazement at what a good team of people can create through hard work, vision, community commitment, and the desire to serve
up good meals. Half Shell Oyster House has grown into 14 locations across three states, and we have even brainstormed a new concept, The Rack House Steaks & Spirits
Throughout my career I have always had the philosophy that if you take care of your people and the community then all the rest will fall into place. We employ over 1200 people and strive to promote from within. Due to the dedication of our staff and management, we are recognized locally, regionally, and nationally for our quality of food and customer service. Each of our restaurants are led by management and staff members who care about the communities they live and work in. We always strive to support the schools and non-profit organizations in our communities.
I simply would not be where I am today without those who have helped me along the way. If I tried to name them all I would need significantly more paper. However, I cannot thank my wife, Pam; Barb Duvall who is my right-hand and her team at home office; or our Director of Operations Dino Mirando enough. I want to thank our staff and continuously supportive guests as they are the reason for our success.
178 | May 2021
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