The Long Game: What Keeps Restaurants Alive & Well in Communities
WHEN: Thursday December 3, 2026 11:45 AM - 1:00 pm
WHERE: Austin State Hospital
Chef Jack Gilmour
Introduced by Lion Gaylord Armstrong
Austin's restaurant scene has one of the highest churn rates in the country, with new concepts opening and closing constantly. Jack Gilmore has managed to do the opposite. This year, Jack Allen's Kitchen celebrates 16 years and 6 locations, Salt Traders Coastal Cooking marks 10 years and 2 locations, and his newest concept, Day Maker Half Day Cafe, just passed year two - with Salt Traders and Day Maker both adding new locations in Cedar Park/Leander in mid-2027. Three concepts, three different formats, all still standing and still growing in one of the most competitive restaurant markets in the country.
In this presentation, Jack shares candid, operational lessons from nearly two decades in the business: staffing, real estate, menu economics, what he'd do differently, and what's non-negotiable. It's a practical look at what actually separates a restaurant that survives from one that doesn't. And what convinces an owner to keep building rather than sit still.
About our Speaker:
Born and raised in the Rio Grande Valley, Chef Jack Gilmore is known for his bold, Gulf Coast-inspired cooking and a hospitality style that makes every guest feel like family. Since opening the first Jack Allen's Kitchen in 2009, he's grown the concept to six locations, released the cookbook Jack Allen's Kitchen: Celebrating the Taste of Texas, and cooked at the James Beard House in 2012. He later launched Salt Traders Coastal Cooking (2017, expanded 2019) and Day Maker Half Day Café, his newest concept. Since 2009, Jack and his restaurants have donated over $1 million to local causes, including the Lone Star Paralysis Foundation, Coastal Conservation Association, and Central Texas Food Bank. Today, he leads nearly 600 employees across all three concepts - building not just restaurants, but a family rooted in hospitality and community.
Lunch is available for $15.00 Please register so we know how much to order.
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Assorted sandwiches: Turkey & Gruyere; Turkey & Provolone; Roast Beef and Swiss; Smoked Ham & Swiss; Curried Chicken Salad, Tuna Salad
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Sandwich with Gluten Free Bread (Turkey & Provolone and/or Smoked Ham & Swiss).
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Chef Salad with ham & turkey or Greek Salad (vegetarian)
All sandwiches come with lettuce and tomato. Mustard and mayo on the side.
Please register by 5 p.m. on Tuesday
We order meals based on your reservations and must pay for them even if you do not show up.
If you need to change or cancel your reservation, please call 512-441-1555.
Drive slowly on Campus!
