Small Kingdoms: Third Generation Restaurateur Mike Simms and His Beachside Culinary Empire

Small Kingdoms: Third Generation Restaurateur Mike Simms and His Beachside Culinary Empire

By Courtney Walsh, West Coast Editor

It takes a special minded individual to open and operate a successful restaurant concept, but to operate five unique and independent concepts requires something else entirely. For Manhattan Beach based restaurateur Mike Simms, however, running a restaurant was second nature. After all, for the third generation restaurant operator, restaurants are in his blood.   

With a grandfather, father and brother all pioneers in the restaurant industry, the Simms Restaurant Group really is a family affair.  Entering into the South Bay restaurant scene in 2009 with both Tin Roof Bistro, a local wine bistro, and Simmzy's, a beachside gastropub, Mike's original concepts were a complete hit in the sleepy beach community. Only two years later, Simms partnered with Michelin Starred Chef David Lefevre, opening three unique concepts over the the past five years: MB Post, a small plate, upscale eatery, Fishing With Dynamite, a New England-style fish shack, and just last month The Arthur J, a modern steakhouse dedicated to the memory of his restaurateur grandfather.    

Here we sit down with the restaurateur and family man to hear his keys to success in an ever-changing industry.

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5 Tips for Restaurant Success From Pro Restaurateurs on the West Coast

5 Tips for Restaurant Success From Pro Restaurateurs on the West Coast

By Allison Levine, Foodable Contributor

Some studies say that 60% of restaurants fail within their first three years of operation and other studies have indicated the number to be as high as 90%. It’s easy to talk about reasons why a restaurant fails — poor leadership, bad location, lack of focus. But what makes a restaurant or group of restaurants successful? At the 19th Annual UCLA Extension Restaurant Industry Conference, a conversation with four successful restaurateurs tackled topics about what makes a compelling restaurant business. 

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