It’s rare that I sit down with an operator or chef and don’t know anything about their backstory, but such was the case with Provision Concepts founder and CEO Jeff Dixon. To be clear, I’ve known him for more than a decade but we’ve always just talked business, so I was very curious to hear about his upbringing. (Weatherford? Weatherford. Who is from Weatherford?) Once we get the bio, including his history with Hal Smith Restaurants, we get to what is clearly one of the more successful hospitality companies in the state, one that will shortly be in four states: Oklahoma, Colorado (already open), Texas (this year), and Arizona (this year). He has new openings in Tulsa later this year, but he also has much good to say about OKC’s urban core and the corner where it all started.

After some major shifts in his company pre-COVID, Dixon has led a company that has experienced furious growth — at one point he had 30+ restaurants somewhere between operational and in design. That number is insane. Delegation has always been a strong point for Dixon, and we talk about his leadership style, growth, closings, and the future of Provision Concepts, a brand that encompasses Broadway 10, Hatch, Sidecar, Riserva (with Chef James Fox), and Birra Birra. We also talk Vecina and the importance of location, to say nothing of real estate costs.