Twin Peaks CEO Randy DeWitt will be featured on the fifth season premiere of CBS’s hit reality series “Undercover Boss” this Friday, Sept. 27 (8:00-9:00 PM, ET/PT). DeWitt went undercover in his restaurants, where he worked a variety of jobs alongside bartenders, line cooks and the Twin Peaks Girls.
Known for its rugged mountain lodge atmosphere, homemade comfort food, 29-degree draft beer and – its signature assets – the Twin Peaks Girls, Twin Peaks has expanded from one location in Lewisville, Texas to almost 50 restaurants across the country in less than 10 years. DeWitt’s entrepreneurial spirit and unique leadership style has led Twin Peaks to phenomenal success, but the brand’s rapid growth also made DeWitt realize the time was right to go undercover and evaluate the concept he created as it graduates into a national chain.
“Our Twin Peaks Girls set us apart from other sports bars and restaurants,” said DeWitt. “They are a big reason most guests walk in the door for the first time. But our fans keep coming back because of the delicious food, awesome beer selection and to watch their favorite sports. So it was just as important to me to recognize and get to know our back-of-house staff and their challenges. They’re working hard to make sure guests have a great experience.”
As company founder and a hands-on boss, DeWitt believed going undercover would be easy since he was instrumental in developing the concept, but he said it was even more eye opening than he expected.
Twin Peaks is slated to open 25 franchised and corporate locations in 2014.
DeWitt is also scheduled to be a part of the Day Two keynote session at Hospitality Technology magazine’s 2013 Restaurant Executive Summit on October 3.
The session titled “Move Fast, Be Willing to Fail & Try Again, will be moderated by Scott Wise, President & CEO of Scotty’s Brewhouse. Wise will be joined by a panel of industry executives including DeWitt and rounded out by: Jeff Linville, CEO & President of Taco Johns International, Inc. and Lon Southerland, Sr. Director, Global Food and Beverage Sustainability, Marriott International. The session will focus on how in a business climate where it's no longer the big eating the small, but rather the fast eating the slow, companies must learn how to embrace a "fast" mentality. The panel will discuss the corporate culture, strategic planning, and pure gut that it takes to move fast, be willing to fail, and try again.