Today we’d like to introduce you to Brandon Christy.
Hi Brandon, thanks for joining us today. We’d love for you to start by introducing yourself.
I did not have a five year plan when I graduated high school. A family friend was a kitchen manager at a local steakhouse and offered me a shot in the back of the house. I took it. I figured I would work hard, learn what I could, and see where life pointed me.
That first job gave me more than a paycheck. It taught me how to show up for a team, take pride in small details, and keep going when the rush hits and nothing goes perfectly. I started school and kept working, and over time hard work and consistency opened doors. First to shift lead, then management, and eventually into training managers and helping open new restaurants for a chain. Somewhere along that path I realized my favorite part of the job was not the title. It was helping other people hit their goals. When the people around me grew, I grew too.
After years in operations I made a jump I never expected. Sales at Sysco Foods. I had zero formal sales experience and I will not pretend I was not nervous. But I brought the same mindset. Show up, listen well, do the work. I leaned on what I knew from the kitchen and the line. My customers were mostly local independent restaurants and I understood their world because I had lived it. My approach was simple. Help them be successful. If they won then I would too. That mindset served me well. I was fortunate to make Chairman’s Club each year in my territory and even better I built real friendships along the way.
One of those friendships changed my life. In 2018 I met Michelle Woodward the founder of Diced. We connected over shared values. Serve people well, keep things simple, and always be learning. In 2021 we partnered. I was back in restaurant operations but this time as an owner getting to build the kind of company I had always wanted to work for. The past year has been a whirlwind in the best way. We opened two new Diced locations and are planning for a few more in the coming years.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Like many people who start in restaurants, I had moments where I questioned if I was on the right path. The hours were long and the work was demanding. It is easy to feel burned out if you lose sight of why you are doing it. Learning to balance work and personal life was a challenge I had to grow through.
When I moved into sales at Sysco there was another hurdle. I was starting fresh in a field where I had no experience. It was intimidating to walk into new accounts and prove myself. I leaned on honesty and consistency. I admitted what I did not know, and I made sure to always follow through. Those challenges became some of my greatest lessons.
Even with Diced the road has not been without obstacles. Opening new locations during uncertain economic times took courage and faith. Staffing, training, and building culture all while expanding is not easy. But every challenge has reminded me that resilience and teamwork make the difference.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am one of the partners at Diced, a healthy fast casual restaurant concept here in the Triangle. My work is a mix of day to day restaurant operations, team leadership, and long term growth planning. I specialize in building teams, creating systems that make our operations smooth, and making sure our culture stays strong as we expand.
People often tell me that I am known for being hands on and for always putting people first. I believe in investing in my team, making sure they feel supported, and helping them grow in their careers. That has been true since my earliest restaurant days and it is still at the core of how I lead today.
I also bring a unique perspective because I have spent time on both the operations side and the sales side of the restaurant industry. My years at Sysco gave me a chance to work with many local restaurant owners, understand their challenges, and see the business from another angle. Coming back into ownership at Diced, I have been able to use that experience to make better decisions, support our team, and help our business partners succeed.
What I am most proud of is the culture we are building at Diced. We opened two new stores in the past year and while growth is exciting the real win is seeing our team thrive together. We try to keep things simple. Fresh food served quickly by people who genuinely care. That is what sets us apart. We are not just serving bowls and salads. We are serving people and giving them a positive moment in their day.
Another thing that makes us different is our focus on community partnerships. We want Diced to feel like part of the neighborhood. Whether it is teaming up with local gyms, sponsoring events, or supporting local causes, we want to do more than just serve food. We want to create connections.
At the end of the day I think what separates us is not a secret recipe. It is the consistent effort to do the basics with excellence, treat people well, and always look for ways to improve. That is what I am proud to be known for and it is what I hope people continue to associate with Diced as we grow.
Is there something surprising that you feel even people who know you might not know about?
Most people who know me through Diced probably assume that I always had a clear plan to be in the restaurant industry. The truth is that when I started out I was not sure what I wanted to do with my life. I fell into that first kitchen job by chance and it ended up shaping everything that came after.
Another thing that surprises people is that I actually stepped away from restaurant operations for several years to work in sales at Sysco. A lot of people expect that my path was straight from restaurants to ownership. Instead I had to start over in an unfamiliar role and learn an entirely different side of the industry. That experience pushed me out of my comfort zone but it gave me perspective and confidence that I still lean on today.
On a more personal note many people do not realize how much I enjoy mentoring and teaching. I have always found joy in helping others grow. Whether it is a team member learning a new skill, a manager stepping into leadership, or a new hire gaining confidence, that is what lights me up. The food is important but for me the people are the heart of this work.
Contact Info:
- Website: https://dicedsalads.com
- Instagram: https://www.instagram.com/dicednc/
- Facebook: https://www.facebook.com/dicedsalad/
