TFB Hospitality provides restaurant management & food/beverage solutions for a la carte, banquet, & catering facilities, including:
- Annie Baileys Irish Public House (Downtown Lancaster, PA)
- Gravie Kitchen + Commons (Lititz, PA)
- Per Diem (Lititz, PA)
- TFB Catering at Rock Lititz Studio (Lititz, PA)
- TFB Catering Inc.
The company is owned & operated by brothers Joshua & Jacob Funk with corporate headquarters located in Downtown Lancaster, PA.
Joshua Funk is President/CEO of TFB Hospitality. He is a graduate of Pennsylvania State University’s Hotel, Restaurant, & Institutional Management program. He brings experience, vision, & cutting-edge thinking for TFB’s properties & its staff. Previously, Joshua spent nine years at the prestigious National Press Club in Washington, D.C., where he oversaw operations with total revenues of $10 million in food, beverage, audiovisual, & broadcast. He oversaw a staff of 10 managers & 40+ full- & part-time union staff. His experience in Washington helped to develop his strategy for TFB Hospitality to foster a forward-thinking company that can thrive in location and concept.
Jacob Funk is Chief Operating Officer of TFB Hospitality. He is also a graduate of the Pennsylvania State University’s Hotel, Restaurant, & Institutional Management program. Jake brings extensive knowledge & training to back-of-house operations in food safety, facilities management, & executive-level chef duties. Jacob spent 5 years working for Pappadeaux Seafood Kitchen in both Chicago & Atlanta. During his time, he was in charge of 240+ back-of-house employees as Assistant General Manager with annual revenues of over $13 million. He understands the challenges of feeding over 800 at one time but keeping focus on each individual customer through proper systems & training. He brings a large corporate mentality to concepts to ensure efficient, safe procedures from product acquisition to product execution.