Timbr Restaurant Finally Opens in Fort Lauderdale

The name was easy. That took less than two hours. Everything else took almost six years.

Timbre is the quality of a note and how it resonates. To strike a distinctive tone, and possibly for branding purposes, the owners of the new Fort Lauderdale restaurant dropped the “e.”

Yes, coming up with the name Timbr for Michael Tronn, Paul Brown, and Max Van Fleet — the triumvirate behind SoFlo’s latest ultra-chic dining destination — was one of those ear epiphanies, they (under the moniker of 3 Hospitality) just knew it sounded right

“I had made a list of 1,300 names with corresponding concepts,” Tronn recalls. “So we had a roundtable … and I guess it probably took an hour or 90 minutes just to get through the list. And at the end, all three of us unanimously felt that Timbr was the name. I feel like the auspiciousness of all three of us, not even with a discussion, just singularly chose the one name … because it feels good to say it.

“There is a subtle wooden connotation. But it’s also the musical tone. So it’s really a word that, you know, doesn’t really mean anything, but hopefully brings forth the connotations on both of those things.”

The Backstory

Max Van Fleet: “Funnily enough, when Paul and I first started the project, we were initially planning on just doing a bar rehab, because it was originally the Cash Only space. I took over that property, and we were going to move forward with just revamping, rebranding, doing a new type of venue there …

“Then, we came to the determination that the area didn’t need another bar … We’ve got plenty of those up and down the street. But at the time, and even so now, a good place to eat with a beautiful design is, quite frankly, something any city can use. You know, people love to go eat, it’s breaking bread. It’s one of the oldest human traditions.

“We decided we needed some good marketing. And [Paul Brown] suggested Michael. Now Michael’s on board. And as I was searching for designers, Mike was like, well, ‘I could design the place.’ And he had never had a chance to do something like this or something this ambitious. So we decided to give him a shot.”

The Vibe

Robyn Almodovar: “Timbr is going to be different because we’re starting the culture from the ground up. … The things we’re going to be doing for the staff — self-help classes, meditation — we’re developing this because this is where we’re going to be for 12 hours a day. We need to get some kind of clarity inside of ourselves. We want everyone on the same page for cooking, from servers to busboys and bartenders to hosts to owners.”

Max Van Fleet: “One of [Paul Brown’s] first requirements was for the entirety of management staff to read a book called ‘Unreasonable Hospitality’ written by Will Guidara, who was the operational manager and owner of Eleven Madison Park in New York, which is one the best restaurants in the world at one point. It is a fascinating read, and it’s something that I think should be emulated by any establishment that seeks to do hospitality. … Michael is always bouncing in some type of creative manner. … Robyn is always wanting to tinker with some culinary creation. She wants [guests] to remember it for years to come. So every aspect of us, I mean, we’re always looking for new, we’re always looking for better, we’re always looking for how to increase the guest experience.”

Paul Brown: “It’s beautiful chaos. Yeah, that’s what I call it. To me, it’s beautiful chaos. You know, I’m used to running big, big companies, organizations, high staff load, and you’ve got to keep all those people motivated and happy. My role in the company, as the operations director, is to make sure that when that vision is put out there, it’s done correctly, it’s workable, and my staff is happy, which in turn means our guests are going to be happy, and everything is operating at an optimum. It’s chaotic to get there. But the end result, if it’s done correctly, is absolutely beautiful.”

The Future

Paul Brown: “If you don’t have a business plan for growth, your grand opening is just a countdown until your grand closing. You have to be able to expand upon that. We’ve already got another location that’s already been picked out. And we’re waiting on approval for that. But then after that … the idea is to have at least three or four in South Florida. We’ve got other concepts in mind. You know, Michael’s got an Asian thing brewing in his head.”

Timbr is located at 15 W. Las Olas Blvd., Fort Lauderdale. Call 954-533-7621 or go to timbr-restaurant.com.

FAQs

* What is the story behind the name Timbr?
The name Timbr was chosen after a list of 1,300 names was narrowed down to one, with the owners feeling that it was the most fitting choice.
* What is the concept behind Timbr?
Timbr is a restaurant that aims to provide a unique dining experience, with a focus on creativity and attention to detail.
* What is the vibe of Timbr?
The vibe of Timbr is described as beautiful chaos, with a focus on creating a harmonious environment for both staff and guests.
* What is the future of Timbr?
Timbr plans to expand to other locations in South Florida, with a goal of having at least three or four locations in the region.