The Axe House: Systems, Sauce, and a Sense of Humor

McCOOK, Neb. — What does it take to run The Axe House? According to general manager Corbin Muirheid, the formula includes spreadsheets, patience, teriyaki sauce and a sense of humor. As the day-to-day leader of the McCook business, Muirheid helps oversee staff, menu specials, private events and the unique challenge of blending food, drinks and axe throwing under one roof.

Muirheid said much of the first two years was spent building systems behind the scenes creating order lists, schedules, procedures and the countless details customers never see. Now in its third year, he said many of those systems are finally in place.

“I’m running with the system now instead of building it,” Muirheid said.

Though only 25, Muirheid said he already has more than a decade of restaurant experience, beginning as a dishwasher at age 12 before moving into kitchen work, serving and bartending. He later earned a horticulture degree, but said many of the leadership and business skills he uses today were sharpened through FFA, where he competed in public speaking, sales and leadership events.

This operational shift has helped The Axe House continue building momentum with rotating monthly specials, expanding drink options and a growing lineup of private events.

Owned by brother-in-law and sister, Ben and Nicole Springer, The Axe House remains a local family-run operation, with Muirheid working closely alongside the ownership team. He said their trust and support have helped the business grow, while responsibilities are shared behind the scenes to keep things moving smoothly. On especially busy days such as Mother’s Day or major events, extra help from family often steps in wherever needed.

On the drink side, Muirheid said some ideas come from staff brainstorming sessions, while others begin with a late-night scroll through TikTok or Facebook. Those ideas are then adjusted to fit what works in-house and what ingredients can realistically be sourced.

Recent hits have included flavored martinis, margaritas and the “Jelly Bean-Teeni,” a blueberry martini that drew strong customer response. Muirheid said an expanded martini lineup is likely in the future after several trial runs performed well as monthly features.

Naming the drinks, however, has become more of a team effort. Muirheid laughed that one employee eventually took over after noticing his repeated use of the word “Delight” in past specials.

What Muirheid may lack in creative naming, he and his team appear to make up for in flavor.

The food menu continues to evolve as well. Muirheid said burgers remain a staple, with the restaurant’s signature teriyaki-forward style helping set them apart. Burgers are flame-broiled before being finished on a flat top with teriyaki sauce, creating a smoky flavor profile customers have come to expect.

Monthly food specials have also become a draw. Recent favorites included a Reuben sandwich and pork chop special, both of which sold especially well. The Reuben may return this summer, Muirheid said.
He also credited the kitchen staff for helping bring ideas to life and keeping service moving on busy nights. From preparing specials to handling the steady flow of regular orders, he said the back-of-house team plays a major role in the customer experience.

Like many restaurant operators, he also keeps a close eye on food costs. Rising prices can quickly determine whether a popular special stays on the menu or disappears for a while.

Private events have become another growing piece of the business. From company holiday parties with axe throwing to upcoming collaborations like Project Paint, Muirheid said the venue has become a popular option for groups looking for something different.

He credits much of the business’s success to staff members who help keep operations moving, especially front-of-house employees who juggle serving, bartending and customer service on busy nights.

“I couldn’t do it without my front of house,” Muirheid said.

Even in a competitive industry, Muirheid said he views McCook’s restaurant scene as a shared ecosystem rather than a rivalry. He spoke positively about other local establishments and said each fills its own niche.“We all want everyone to do good,” he said. “We’re all family-owned businesses.”

For now, Muirheid said the focus remains simple: keep improving, keep trying new ideas and keep giving people reasons to come back.

That may mean new drinks, returning specials or another packed private party. But behind it all, he said, the formula remains about the same: spreadsheets, patience, teriyaki sauce and a sense of humor.