You would go to those restaurants because they are out of your comfort zone and you want a new experience. Prior to working with Rich, my experience was totally fine dining. What is the single most important lesson that you learned working as a creative development chef for Lettuce Entertain You founder Rich Melman?Ĭonnecting a restaurant space to the people who eat there. What culinary genre would you never explore? How does it look? Feel? Sound? What’s the temperature? What does the person you’re with look like in the light there? And, of course, how is the food? Is this a place I would want to eat in three times a week? The components that make a restaurant work are simple: Think of your senses. What are the essential ingredients to your restaurants?Īttention to detail. and stay until 2 or 3 a.m.Ī pizza joint, a doughnut shop, and a diner that specializes in burgers-every place is different, but they all draw crowds. I’ll end up back at one of the restaurants-not any particular one regularly-around 9:30 p.m. I’m usually up early working, then I go home and take a nap in the afternoon. I want to continue to provide opportunities for the employees. ![]() I don’t want to overextend, so while we’ve come out of the gate very quickly, we’re going to slow down now. If you’re delivering a quality product, there’s not going to be a problem. ![]() Are you afraid of oversaturating the market?ĭefinitely not. You’ve opened a doughnut shop and three restaurants in two years, with two more-Bavette’s, a steak place, and a Neapolitan pizzeria-on the way.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |