Bob Spivak
Senior Advisor, Restaurants & Food

From Los Angeles, CA
 

A short journey through my career:
I come from a long family history of running restaurants in Los Angeles. I learned the ropes at my father's restaurant Smokey Joe's BBQ. Things really took off when I co-founded The Grill on the Alley in January 1984 and then, in 1988, opened the first of what became 20 Daily Grill Restaurants in 11 states across the U.S. We took the company public in 1995 under the name of Grill Concepts Inc. In 2015 we opened a gastropub concept called Public School. When I retired there were 7 The Grill on the Alleys, 20 Daily Grills, and 8 Public Schools.

 

The Grill on the Alley's induction in the Fine Dining Hall of Fame by Nation's Restaurant News is one of the highlights of my career. As a restaurant advisor, I've worked with numerous other successful concepts including Dunkin Donuts, Baskin' Robbins, Take A Bao, and Luckey Robata Grill.
 

Where I’m at now:
In addition to being an advisor for Anomalie, I am the Chairman Emeritus for the California Restaurant Association and the former President of the Board of Advisors for The Collins College of Hospitality Management. My passion is assisting people to develop restaurant concepts and helping them achieve strong exits and liquidity events for their businesses.
 

What gets me revved up:
Spending time with wife, our four children, and our 10 (!) grandchildren - Sydney, Jordan, Alex, Sam, Ethan, Jack, Wes, Emma, Sylvie, and Carlye - is the thing I love most. Traveling, volunteering, golf, and cooking for family and friends are also beloved hobbies. And I'll never stop trying out the newest restaurant in town.

 

Favorite road trip:
In 1987, my wife Leslie and I drove my brand new Lexus sports car from LA through Las Vegas, Bryce Canyon, and Zion Canyon National Park in Utah and then to the Grand Tetons, Yellowstone, Aspen, Park City, and Sun Valley in Idaho. Our national parks are truly a treasure. 

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Preferred traveling music:
You can never go wrong with Willie Nelson, Bruce Springsteen, and the Beatles. 

 

What makes me an Anomalist:
As a lifelong veteran of the restaurant and food industry, I have truly seen it all! I've been a CEO, owner, and operator so I view the entire chessboard and provide counsel holistically. Having achieved an optimal outcome for myself, I have the perspective to advise others as well. Bringing this unique experience to help our clients is what drives me.

 

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For more about Bob, travel over here