Hi!
Hard to believe we’re already moving through June. We’re nearly halfway through the year, and 2026 is flying by. Really, it feels not that far removed from when we were a makeshift version of Art Haus with thrifted everything, in the shell of the former Angell’s safari-themed interior decorating. We were running two bars in one space to hold liquor licenses while trying to develop the plan for what would eventually become KIN.
Around that time, a chef mentor of mine from Portland told me something while I was visiting former colleagues. He said, “Komori, you’ve maybe figured this out already, but we’re not in the business of food—we’re in the business of people. That’s the guest, but more importantly, the crew.”
I couldn’t agree more.
Since those early Art Haus days, we've hosted dozens of meaningful community collaborations, created hundreds of menus and special events and welcomed thousands of happy guests through our doors (a handful of unhappy ones as well). But when we think about what has mattered most over the years, we keep coming back to the people who have helped build this place.
It’s an interesting balance: caring for people and investing in their development, both professionally and personally, while also paying them and maintaining expectations for performance. Over the years, nearly 100 unique employees have worked with us. While our staff tenure is relatively long by restaurant standards, it can still feel like a revolving door at times.
There are difficult conversations when someone isn’t the right fit or when circumstances force a change. Fortunately, those situations have been relatively rare for us. More often, someone is simply ready for the next phase of their life.
Replacing a team member who has gained experience and confidence within our system is certainly costly, but over time we’ve learned to see the bigger picture. The fleeting nature of working in a seasonal restaurant has taught us to enjoy the time we have together while appreciating the bittersweetness of change. We can celebrate the next chapter in someone’s life, even when it means moving on from us.
I’m not proud of many things in my life, but reconnecting with former employees and hearing about the positive impact we had on them makes all of the effort feel worthwhile.
And that brings us to Tyler...
We are happy to announce that Tyler is ready for the next step in his own adventure. He joined KIN in the winter of 2021 but his history with us goes back even further—to the makeshift Art Haus days and even the old State & Lemp era. He has worked in every front-of-house position and has become almost as recognizable and synonymous with KIN as me and Remi.
Quite simply, we would not be the place we are today without Tyler. He leaves some very big shoes (specifically Nikes) to fill, but more than anything, we love him and are excited to see what comes next. He’ll be with us through the first week of July, so please stop by and help us send him off with well wishes.
Speaking of new paths forward, we’re also excited to share a couple of promotions within the team.
Jim will be stepping up to lead our bartending crew. While he’s still relatively new to us, he brings a ton of bartending and management experience. He embodies our ethos and everyone who has worked with him has become a fan of Jim.
We’re also excited to announce that Courtney, who has been with us for nearly three years, is now our General Manager. Over the years she’s become the face of Art Haus and, more recently, the voice of KIN, handling most early guest interactions on the phone. Personally, I’m thrilled she accepted the position—even after realizing how much more she’ll have to deal with Remi.
We know she will grow into an exceptional leader for our team. She’s one of the hardest-working and empathetic people we have and we’re excited to watch her take on new responsibilities, challenges and successes in the years ahead.
As always, thank you for being part of this ragtag community. Restaurants are often measured by food, drinks, awards or accolades, but we've always believed the real work is about the connections. The menus change, the seasons pass and eventually everyone moves into a new chapter. What stays are the relationships, the lessons learned together and the opportunity to help one another grow. We're grateful for everyone who has been part of this journey, and we're especially excited to celebrate the next steps for Tyler, Jim and Courtney. There are many benefits to owning a restaurant but watching people grow into bigger versions of themselves just might be the best one.