Behind the Line
Topic: State of the Industry/Trends
Dining Trends
When striving for casual, what are some common mistakes restaurants make?
- Rob Levitt
- Executive Chef/Owner
- The Butcher & Larder
- Chicago, IL
Casual places often equal bad attitudes and off-putting aloofness from FOH, and confusion in the kitchen. If casual means low prices that's fine as long as low prices don't equal inferior product....
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- Jason McLeod
- Executive Chef/Owner
- Box Tree Restaurant, Inc
- San Diego, CA
not planning enough in the pre-opening stages. having recently opened 2 restaurants one a little more of a up scale dining experience and one we call a Bistro, it is hard to find that fine line in ...
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- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Making it too casual where it degrades the quality of service.
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
A cheap napkin, an uncomfortable seat, a too-familiar waiter, poor lighting.
- Geoff Rhyne
- Sous Chef
- The Ordinary
- Charleston, SC
Overpricing, accessibility to kids. Important to have places where grownups can feel comfortable.
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Service. Few restaurants that go casual get this right, and the ones that do are phenomenally successful. It comes down to caring, which shows through to the guest. A lot of casual restaurants get ...
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- Cary Taylor
- Executive Chef
- The Southern
- Chicago, IL
Too casual service