Kevin Morrison

From college dropout to celebrated restaurateur, Kevin has spent over four decades navigating the hospitality industry, building a multi-concept, multi-unit restaurant company that earned national recognition along the way. His Mexican concept, Tacos Tequila Whiskey, was named one of the Top 50 New Restaurants in the United States by Bon Appétit Magazine and recognized as a Breakout Brand by Nation's Restaurant News. His first venture, Spicy Pickle Sub Shop, earned a Hot Concept award from Nation's Restaurant News before successfully transitioning into a franchising brand. With more than 30 years as a chef and entrepreneur, Kevin has built a portfolio spanning fast-casual sandwich shops to a higher-end wood-fired seafood restaurant and oyster house. Today, Kevin channels that experience into Butter Hospitality, where he works with the next generation of independent restaurant owners supporting operators from pre-opening through multi-unit growth through proven systems and a hands-on coaching approach.