Chef Shuttle Grows With New Ownership, LaFrance Investment

by Lee Hogan  on Monday, Apr. 28, 2014 3:39 pm  

Wes Kirtley (left), Ryan Herget (middle) and Kyle Crossland (right) became the owners of Chef Shuttle in January. Since the trio, all in their 20s, took over, the local restaurant food delivery company has grown into four markets with more than 50 restaurants. (Photo by Lee Hogan)

Right now, Herget says the company is fielding about 60 orders a day between lunch and dinner service.

"I didn't think it would happen as fast as it did," he said. "I thought there would be a lot of growing pains and take a while to get our names out there. I didn't factor in if the customers are happy, they're going to spread the word."

The Purchase

Herget had plans to go into the insurance business. It's what his family does, and it's what his major was at Ole Miss. But a few months after the Little Rock Catholic alumnus graduated from the University of Mississippi, he was working to buy Chef Shuttle.

It all started when he met a driver from the company in October.

"I had this vision for the company," he said. "I knew where I wanted it to go, but I knew I would need a lot of help along the way to get there."

Enter Herget's friends: Crossland and Kirtley. The trio purchased the company in January, and immediately closed up shop. That made way for a transition period as the young owners changed everything about the company except the name. Everything from software, the website, the website host, the food bags, the logo and the color scheme has undergone a transformation.

"We wanted to make the culture and we wanted to make the company ours," Herget said.

It didn't take long for the trio to realize the potential that was present.

"We all realized we had something big on our hands," Herget said. "We all sat down and said 'what do we have to do to really make this thing work?'"

The Partnership

In just the second week of operation, Herget saw an opportunity to bring something valuable to the company, and had no plans of letting it slip by.



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