Pepper Moon Catering is taking over ownership of Kau at 2003 Yanceyville Street in Greensboro.
The catering company, helmed by Joe and Lee Staehly, has been operating in the Triad for more than two decades. Kau, a steakhouse that also has a butcher market, will be Pepper Moon’s second venture in the restaurant space, joining their existing Bellemeade Bistro.
COO Meredith Williams told What Now Charlotte that the ownership change was spurred by Pepper Moon’s preexisting connections to Revolution Mill, the mixed-use development where Kau is located.
Previous owner Kayne Fisher expressed interest in selling the business to Pepper Moon.
“He began to reach out several weeks ago,” Williams said. “Now that he has older kids and has spent his entire life in the restaurant business, he’s ready to get back to his roots and return to a smaller restaurant. He wanted to give up fine-dining and focus on something more casual.”
Fisher also owns Old Town Draught House in Greensboro.
Though this is not Pepper Moon’s first restaurant venture, Williams said that they had to consider the differences between the restaurant and catering businesses.
“Catering is very different from restaurant service,” Williams said. “In catering, we prepare for what has been ordered well in advance. In restaurants, you prepare for who you hope will show up that night. So it’s a very different mindset.”
Ultimately, the Staehlys decided to move forward with the ownership transition, feeling it was a good fit for the company.
“The restaurant is gorgeous, and the food is pretty incredible. Joe and Lee just fell in love with it,” Williams said. “They feel very comfortable that the way Pepper Moon does business — providing customer service and taking care of our clients — will carry right over into taking over Kau.”
Williams said they will be keeping the steakhouse’s menu the same, focusing on proteins like steak, poultry and seafood. However, they expect to roll out some small changes in the coming months, including a kid’s menu and bringing back hosts to seat guests rather than offering open seating.
“We want people to feel like they can come there and bring their kids and chill out on a Friday night,” Williams said. “The kids can have what they like to eat and the parents can have what they like to eat.”
