Chris Gannon was poised for success from a young age with a competitive sports background and having won US Open Polo as a teenager. He was blessed with good genes with his father Tim Gannon having also won US Open Polo years before. Both father and son also had their own independent success stories in the restaurant business with Tim Gannon founding Outback Steakhouse, which he took public for over $1 billion, and Chris Gannon founding Bolay, a popular fast food-casual restaurant chain with healthy and delicious food. Inspired by his upbringing in vibrant New Orleans and influenced by his father’s success as a co-founder of Outback Steakhouse, Chris set out to create a dining experience that marries flavor with nutrition.
With over 25 locations and a team of more than 850 dedicated individuals, Bolay has quickly become a favorite among health-conscious diners across the country. Chris’s goal with Bolay is simple: to provide guest with fresh, customizable bowls packed with wholesome ingredients.
Growing up, Chris watched his father build a culinary empire, instilling in him a deep appreciation for hospitality and culinary excellence. Now, Chris is forging his own path in the restaurant industry, honoring his father’s legacy while carving out a niche for Bolay as a leader in the healthy dining space. As a child, Chris watched his dad be honored as Entrepreneur of the Year, beating out top companies like AOL. Many years later Chris won the same award.
Through Bolay, Chris aims to make nutritious eating accessible and enjoyable for everyone, proving that healthy food doesn’t have to compromise on taste. With its bold flavors and commitment to quality, Bolay continues to redefine the fast-casual dining experience, one bowl at a time.
What was your vision for Bolay and what are your current growth plans? How were you influenced by watching the growth of Outback Steakhouse story to the development of Bolay, driven by an opportunity you saw? What specific aspects of Bolay’s journey would you like to emphasize?
There are always numbers, but it’s the story behind the numbers that I think really encapsulates or engages people in the journey. In the past eight years, we identified an opportunity in the market to offer better-for-you food with genuine Hospitality. While some grasp the components, nobody has fully embraced genuine hospitality paired with healthier fare. We saw an opportunity for America to change its eating habits. We didn’t want to create just another healthy food restaurant; we aimed for flavorful options, drawing from our New Orleans roots. With my dad being the co-founder of Outback Steakhouse, we understand the importance of flavor in bringing guests back. what drives people to come back to a restaurant is that that flavor profile? So, if you can make broccoli taste good versus French fries, people are going want to come back for that broccoli.
What lessons did you learn from growing up with it in the Outback Steakhouse family?
I’ve learned that organizational culture is vital—it’s the heart of a company, uniting people toward a common goal. Many overlook this, viewing work solely as a paycheck. Yet, culture surpasses financial gain; it’s about values and purpose. Just like rowers in a boat, unity is key for business success. Trust in leadership is paramount. Leading is challenging but rewarding, akin to conducting a symphony. Our mission is clear: To drive positive experiences with “Better for you Food” and genuine hospitality. We’ve grown to 25 restaurants in Florida, with over 850 team members. Our goal is not just financial gain but also positive societal impact. We empower our team, enabling career growth without a college degree. Through our efforts, we aim to improve eating habits and combat rising obesity rates. We lead by example, striving to be both successful entrepreneurs and responsible leaders. With a strong family background in the restaurant business, we’re poised for continued growth and impact.
Have you had any employees remain with you since the beginning?
We just celebrated our eighth birthday on Monday, which is exciting. We still have five original team members from our first restaurant who have grown with us. At each new restaurant we’ve opened, most of the team is still the original crew. While turnover in our industry is high, we don’t always see it as negative. Many of our team members start with us as their first job and move on to bigger opportunities, which is perfectly fine. Some continue their education, while others stay and grow into leadership roles. We’re proud to see our former team members succeed in various fields. This turnover is healthy and natural; not everyone is meant to stay forever.
How did Bolay adapt and evolve during the pandemic?
Expanding comes with its challenges. We typically plan our growth trajectory 12 to 24 months in advance due to leasing and development cycles. It’s like a snowball effect that can’t be stopped once it’s in motion. During the pandemic, we had to get creative. Fortunately, being in Florida where Governor DeSantis supported keeping businesses open helped us. We introduced curbside pickup and overnight delivery, showcasing our industry’s innovation when faced with adversity.
What are your plans for expansion? Are you going to be moving throughout Florida and concentrating there or franchising and moving out of state?
We’re currently exploring various strategies, primarily focusing on dominating the Florida market by expanding into untapped areas like North Florida, Jacksonville, and Southwest Florida. Our goal is to establish a strong presence in our backyard before considering out-of-state expansion. This may involve acquiring existing chains with good real estate or executing internal growth strategies. We’re committed to growth but prioritize increasing revenue and improving same-store sales over simply increasing the number of locations. Our existing footprint presents significant opportunities for improvement and expansion.
For Renegade & Osceola, use image #10.
Tell us about some of your extracurricular activities such as polo.
By nature, I’m a competitive athlete. I achieved the remarkable feat of becoming the second youngest player to win the US Open in polo. Playing alongside legends like Adolfo taught me invaluable lessons in dedication, hard work, and focus. This competitive spirit extends to my approach in business, as I believe it’s akin to a sport in a different field. Additionally, I’m an avid triathlete, which keeps me in shape and fosters discipline. My experience representing Chief Osceola in pageantry, (the mascot), at Florida State University reinforced my commitment to perfection and excellence. My diverse background has shaped my journey and fueled my passion for making people happy, particularly through great food. While I still enjoy indulging in a good meal occasionally, I don’t eat blooming onions every week. I believe people are becoming more educated about food choices, including types of oil, butter, and cooking methods. It’s inspiring to see individuals prioritize fueling their bodies with quality nutrition, recognizing it as essential for being the best version of themselves. Just as you wouldn’t put low-quality gasoline in a nice car, you shouldn’t compromise on the quality of food you consume.
What advice would you give to other next generation?
Protecting capital is crucial, but it’s not just about stashing it away; it’s about using it wisely. Collaboration is key, as it opens doors to new ideas and better ways of doing things. Sharing knowledge is invaluable, especially for those without access to resources like high level attorneys or accountants. Passing on what we’ve learned ensures the next generation can benefit.
I believe that when businesses thrive, society benefits too. It’s about lifting all boats, not just a few. Supporting businesses that make a positive impact while making money is essential. Charity is important, but so is ensuring businesses can sustain themselves.
Our journey started with a dream and a juicer in my garage. We took a leap of faith, using every ounce of marketing savvy to create a buzz. Despite challenges like COVID-19 and supply chain disruptions, we persevered, continually improving our systems and processes. Now, with 25 stores, we’re still growing, driven by our passion for making a difference.
In conclusion, protecting capital, collaborating, sharing knowledge, and supporting impactful businesses are vital for success. It’s about creating a win-win situation for all, while staying true to our values and continuously striving for improvement.
You’ve probably learned lessons on how to survive disruptions and how to be innovative
In business, challenges are constant, but that’s part of the journey. Success doesn’t come easy; there are always bumps along the way. However, scalability is crucial. A mentor taught me that passion alone isn’t enough; a business must be scalable to grow beyond being just a small venture. Our restaurant concept has both portability and scalability, making it essential to find partners who share our vision for growth.
Currently, all our locations are corporately owned, and we’re open to the right investor to propel us forward. Each stage of our business is like a new chapter, and finding partners who can help us transition to the next level is key to our success.
Do you see franchising as a possibility?
We’re open minded to it. Definitely. Especially some territories or even international that aren’t really in our kind of backyard. It’s a whole other ballgame to get into franchising. It’s a whole other business. Kind of vehicle to manage, if you will, it’s a challenge. So, most organizations go into it becoming a franchise. And, their concepts are a little easier to run; ours is a little bit more complex. And so, handing that over to somebody is going to be a challenge. Always stay open minded, never be too set in your ways.
As you have kids now, do you encourage them to be entrepreneurs? What are you passing on to your kids? Have you been focusing them on business?
Growing up, we experienced both scarcity and success, which taught us the value of money and resources. I make sure to pass on this knowledge to my kids by involving them in activities like running a lemonade stand. Even at a young age, I teach them about costs, marketing, and profitability through practical experiences. As they grow older, I plan to expose them to entrepreneurship by allowing them to run small businesses or participate in meetings at work. We have an open-door policy at Bolay, where parents can bring their kids to meetings, giving them a glimpse into the business world and helping them understand the practical application of their studies. By sharing these experiences, we hope to inspire them to pursue their passions and develop a deeper understanding of how the real world operates. Keeping a journal of our journey at Bolay helps me reflect on the challenges and successes, providing valuable lessons for the future and ensuring that we continue to grow and overcome obstacles together.
Could you share the story behind the lucky saddle that has become a symbol for both you and your father?
Certainly. The saddle has quite an interesting story behind it. My father’s best friend, Phil Heatley, invited him to his father’s horse polo ranch in El Paso, Texas where they rode horses every day. At age 16, my father expressed his desire to become a polo player to Phil’s dad. In response, Phil’s father gave him two things to become a polo player: some valuable advice — to find something and bring it into the marketplace — and a saddle, which later became my father’s lucky charm. He sold his saddle for gas money to drive from New Orleans to Tampa to start Outback Steakhouse, then later after Outback went public he bought it back. By the year 2000, he had won the US Open five times with that saddle, created the famous Bloomin’ Onion, and taken Outback public. All of this happened thanks to the sale of the lucky saddle. In 2015, he gave it to me when he was inducted into the National Polo Hall of Fame. The year I was gifted the lucky saddle was the year I started Bolay so it’s been a symbol of luck for both of us – giving us all the luck we need. Now, it’s enshrined at our corporate restaurant support center.
