Kim loves food and has been entertaining all his life…which is why he began a catering firm 14 years ago and subsequently opened Bailey’s restaurant in Old Hyde Park and Davis Island to wide acclaim with many local celebrities naming it one of their “top 3” restaurants in the Tampa Bay area, and earned high ratings on social media websites like Yelp and Urbanspoon.
Growing up in South Tampa’s Hyde Park area, Kim learned to cook while watching his mom prepare some fantastic dishes. Even the lunchroom ladies at Wilson Junior High, and Plant High schools instinctively knew Kim’s passion for food as he peered through the cafeteria windows watching them make cinnamon rolls from scratch.
While southern cuisine is Kim’s forte, there is no dish, or region that he will not explore. His enjoyment of food was further enhanced when he studied the French language at the University of Dijon, Dijon, France – where he fell in absolute love with Dijon Mustard!
After his success with the 2012 Republican National Convention where Bailey’s was selected as a premiere caterer, Kim decided to sell Bailey’s Restaurant to concentrate on catering and his new consulting firm Restaurant & Catering Concepts.
Kim’s weekly FOODTALK Radio show will begin its 5th year in April 2014, and was selected Creative Loafing’s Best Foodie Radio Show for 2013. Foodtalk is broadcast statewide on AM820NEWS WWBA every Saturday from 2:00pm to 3:00pm.
In 2014, Kim created a “pitch piece” video seeking to produce a national restaurant reality show featuring a local restaurant.
Kim wrote a fun parody of the South Beach Diet, entitled: The North Beach Diet (How To Gain 10lbs In 2-Days), which was published in 2006 by Rutledge Hill Press/Thomas Nelson Publishing, Nashville, Tennessee. The USA Today called this hilarious book, “A Clever Parody.” www.northbeachdietonline.com.
Other published books by Kim Bailey include:
- The Lean Gourmet – 30-Minute Cookbook: Over 100 Quick & Easy Great Tasting Recipes and Tips To Help You Eat Smart and Live Well.
- Smart Solutions: Quick & Easy Steps To Launching Your New Business
- The Fast Track To Effective Marketing: Proven Tips & Techniques To Making Money
- The Travel Industry Made Simple: A User Friendly Guide To The Travel Industry
SEMINARS & PUBLIC SPEAKING: In addition to the seminars he conducts for Innovative Catering Concepts, Mr. Bailey speaks on a wide variety of topics:
- Humorous (North Beach Diet Humor) Keynotes
- How To Overcome Adversity Keynotes
- One to Four Day Seminars on Restaurant and Catering Business, Management, Marketing and Operations
BUSINESS HISTORY: Mr. Bailey has analyzed over 600 companies with his trademarked 21-Point Success Evaluation. He created the first “In-Home” travel business (Travel Perks) which was sold through an infomercial starring Robin Leach.
Guthy-Renker (the largest distributor of infomercials in the world) was a 50/50 partner and distributor of the show. The Travel Perks infomercial was runner-up for NIMA’s Best Infomercial of 1995-96. Prior to Travel Perks, Mr. Bailey owned his owned travel agency and established Travel Management Consultants which set-up over 650 full-service independently owned agencies in 46 states. He also created the firm INFONOMICS to assist in the creation, strategic development, marketing, and managing of products via an infomercial format.; and served on the Board of Advisors of PEB Financial (a billion dollar privately held company) of Chicago, Illinois from 1995 to 2000.
EDUCATION: Kim did extensive post graduate work at the Harvard University School of Business in a 3-year on-campus business program (OPM) for marketing and management education in which he has one year remaining. Kim attended American University in Washington, DC, Harvard University’s Kennedy School of Government, and the University of Dijon in Dijon, France.
He has done extensive study of the food and world hunger crisis with the United Nations Food and Agriculture Organization (FAO) in Rome, Italy where he lived for 6 months.
HOBBIES: Kim’s hobbies include anything outdoors, especially: sporting clays, golf (which he is down right awful), wave running and hiking. He is an avid reader of politics, business, self help, history and biographies. He writes, cooks, and entertains.
LIFE EXPERIENCES: In reading this profile, it is important to understand that everything has not been “perfect” for Kim Bailey. He has had his business and personal failures as well; and firmly believes that “often times one does not achieve great success without first falling flat on their face…and hard.”
Accepting responsibility, and learning from our failures is what truly separates the successful from the mediocre. Mr. Bailey has developed Proven Success Strategies specifically designed to help avoid many of the costly pitfalls of business.
Kim welcomes the opportunity to discuss the challenges that faced him, and has created an uplifting keynote entitled: “Chicken Little Was Wrong,” about his journey through darkness and financial ruin…told as only he can, with a mixture of candor, warmth, and yes, humor.
Kim Bailey brings his compelling history, insights, and acumen to assist you in your restaurant and catering business.
Barry Engh has worked as the General Manager and Executive Chef at Bailey’s Restaurant and Catering for almost 10 years…leading our team with a calm and assertive demeanor that has helped make Bailey’s a much sought after restaurant and catering firm.
Barry got the food industry bug early while doing odd-jobs at his dad’s Dairy Queen when he was just nine years old. Even though bathroom and dining room details were his primary responsibilities, every now and then he did get to make a hot dog or grilled cheese on the grill. He began his professional career while still in his teens working his way up to sous-chef at the South Seas Plantation on Sanibel Island.
As both a new husband and father, he caught the entrepreneurial spirit at the ripe young age of 21 when he began his own comfort food restaurant “Spice of Life” in Fredericktown, Ohio. Barry often shudders when he remembers his trial-by-fire that opening Sunday with lines around the block of church goers waiting to try his new family restaurant.
“We all start somewhere,” says Barry about his embryonic experience, “we learn from our mistakes, and that experience taught me a very valuable lesion about the importance of being prepared.” He can now laugh about running out of fried chicken within the first hour of service with loads of hungry people (and crying kids) waiting. “I didn’t have a clue what to do – but somehow I fought my way through the chaos and came out the other side.”
His wide-ranging set of skills, led him to achieve Executive Chef and Beverage Director position(s) for Golf and Country Clubs, as well as Leona Helmsley’s Harley Hotel in Columbus, Ohio.
Barry lives in Brandon, Florida, has two sons (Jake and Luke), a much cherished grand-daughter (Zora), and loves anything outdoors especially sporting clays. His depth of knowledge in the culinary world will help your business move from entrepreneurial impulse to full successful functioning with the security of knowing you are being guided by a person who has been in the trenches.