Mise en Place: Alan Kneeland is “bigger than the challenges” facing KC restaurants

Alan Kneeland // Photo by Kenny Ellison

Alan Kneeland is a champion for all things KC restaurants. Sure, it’s part of his responsibility as President of the Greater Kansas City Restaurant Association, but his reputation, passion, and involvement have preceded him for a couple of decades.

As the owner of The Combine, he combines his experience in food safety, nightlife, and specifically, pizza. The restaurant and rooftop patio space is a culmination–but not the final stop–of Kneeland’s journey through the complex but tight-knit service industry of Kansas City.

The Pitch: How did you get into the restaurant industry?

Alan Kneeland: I started off working for Panera Bread as a dishwasher. Like most people who start off in this industry, I worked my way up, doing every single position that was at Panera. Once I reached management, I just hit this wall and I said, I don’t want to be with this company for 10 years–I really want to run my own business. And through a mentor, Buddy Lahl, he said, ‘Hey, man, if you want to actually own your own small business, you probably need to get around somebody that owns theirs.’ So I ended up partnering with this guy named Jason Pryor who owns Pizza 51, and I ran his pizza shop out in Fairway, Kansas for about two years, I took a lot of that corporate experience from Panera Bread and just brought it to a small mom and pops operation.

What kind of things translated well between the two? 

I brought a lot of the processes and programs related to food quality, temperature danger zones, and just a lot of those small things that you don’t necessarily get the opportunity to learn in a small, fast operation. 

What was the transition from Pizza 51 to The Combine?

I actually ended up going back to Panera Bread, becoming a GM at the Oak Park Mall location. And in between there I had multiple jobs. But I’m just an industry-oriented person. At Kingswood Manor I got into a little bit of fine dining, and then something completely opposite working for Buzzard Beach in Westport. Then that’s when I got a phone call from Jason Pryor. 

We still had our relationship because I maintained my status as an active board member of the Restaurant Association. I said, ‘Man, I think I think I’m about ready.’ From there, we just went all through the city looking for locations, and we came upon this space and we loved it. I love the location just because I grew up on 75th in Houston.

Other than your experience in a variety of restaurants, what specifically inspired you to open The Combine?

Just my energy and my love for the industry, I think that’s what inspired me to get to this point of opening up a restaurant, as well as just my love for food, and my love for people. 

This is something that has been brewing for the past seven to eight years. That fire that I had inside of me when I worked for Panera Bread; I was working for somebody else knowing that I could do this on my own. And then the motivation that still keeps me coming in here is those customers that come in here on a daily basis–my regulars that love seeing what’s happening with this community, that love seeing what’s happening with the employees that I bring in, as well as just the overall business. There’s not a lot of places for, you know, Black and Brown people to go and just sit back and enjoy a drink and a cocktail and a slice of pizza. So to create a space that does that, or that feeds to that, as well as everybody else…. That’s the motivation. 

Food at The Combine // Photo by Angela Bond

What is the best-selling pizza or dish at The Combine? 

Pizza is definitely our best-selling option. Specifically, the Cowtown. We get people that come in here and create so many different concoctions of pizza, and sometimes I’m looking at them kind of crazy, like ‘Whoa, is that really good?’ But I think the craziest pizza topping that we’ve ever had was a guy who ordered an 18-inch pizza with everything on it. Except artichokes. From anchovies and pineapple and pepperoni, everything. That was probably one of the heaviest pizzas. 

Artichokes is where he drew the line? Okay! Well, sticking with pizza: How would you describe the pizza culture of KC?

It’s historic, I guess you could say. There are so many different pizza places here that have been around for years. Prime example: Pizza 51. They’ve been in this community for over 20 years. There are also other pizza concepts like Minsky’s which is a giant here in Kansas City. So it’s rich, and there are so many newer concepts coming up, such as Orange by Devoured. I can’t wait to see her open up in Martini Corner in the next couple of months. Everybody puts their own little spin, or their own little touch on their concept as well as their pizza. 

Tell us about your involvement in GKCRA and journey to President.

I think I got started about nine years ago, as a board member. I can still remember going into my first meeting being super scared and super nervous to be around, you know, all of these heavyweights when it comes to the restaurant industry, and one thing that people have to know about the restaurant industry is that we’re so big, but at the same time, our community is so close and tight. So I actually knew at least five to 10 people in that room so it made me a lot more comfortable. 

It was so welcoming. And that’s what kept me coming back to the Association along with all of the feel-good stories, such as the scholarships that we give back. 

The first committee I ever chaired was for education because I love kids, and I want to be a part of the innovation when it comes to how food is done here, how restaurants work, and how kids learn our industry. When I came up, I learned our industry, I thought it was just like, dishwasher, cashier, line cook, and that’s it. But there are so many other aspects to our industry that kids should know about. 

Every single year I continue to grow, and continue to get more active within the Association. Whether that be community give-backs, coming together to support a fellow restauranteur during a hard time, or giving kids a chance to learn how to break down a chicken, I’ve done it all. All of that helped push me into the presidency. I didn’t come to the Association wanting to be president, but being here for nine years, that was pretty much my next option. 

And it was a no-brainer for me: being able to lead a group of people that have developed an organization that gives back to the community so much, and are a voice for the restaurants that really don’t have one. So to be a head of that Association means so much to me, and the responsibility is big. But I mean, I think I’m just a little bit bigger, and I’m able to handle those issues and help our Kansas City restaurants.

Is there a specific vision or goal you’d like to accomplish while President? 

Definitely. One of my big goals is, first of all, to make sure that I’m helping to push our organization forward into the new way of restaurants. I mean, we made it through a whole pandemic, it was probably the hardest thing for us restaurants to do– change and pivot our concepts to be able to work in the middle of a pandemic. So I want to be part of that new way of the way restaurants. 

I also want to make sure that we highlight the many restaurants that we have here in this city- we have so many different concepts and great local choices and I want to make sure that those restaurants are seen period, point blank, and for those restaurant owners, if they have any issues whether it be with smallest licensing and permits or whether that be ‘Hey, they need a second eye on their insurance’ or something like that. The Association is here to help with all of those things. 

You do so much. How do you balance your responsibilities?

Google calendars, definitely, definitely Google Calendar. But my wife as well, is definitely a constant reminder of meetings and engagements. 

Do you still cook or bake for fun?

I told my wife I was gonna tell you yes, and she gave me the toughest look. I do cook on special occasions. But me and my wife, we’re foodies, and we love going out. So we’re literally out at least three to four times a week, whether it be at one of our regular watering holes or someplace new.

Where do you draw inspiration? 

The future inspires me. 

When I’m able to go into classrooms and see the excitement on some of these kids’ faces and having them ask questions about the industry and wanting to know detailed things about restaurants and being an owner- that excites me. That motivates me, as well as just seeing my community and how they’ve embraced this business. I don’t get tired of showing up here every day. And to enjoy being here, seeing those customers’ faces when they get that piece of pizza or lemon drop cocktail. There’s nothing that matches that energy and seeing that as an owner. 

What can customers look forward to this summer at The Combine?

Patio season! Everybody loves being outside at their favorite restaurants and bars. We have a lot of rooftop events planned for the spring and summertime. Personally, I’m excited for patio season as well as just being outside–there are so many concerts and festivals here in Kansas City so it’s gonna be a good summer for not only restaurants but for everybody.

The Combine is at 2999 Troost Ave, Kansas City, MO 64108.