Behind the Line
Topic: On the Job
A Day in the Life
What has been the hardest part of owning a restaurant?
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Oh boy. That's a loaded question. Getting people to do what you want, dealing with all the emails, sales calls, repairs, blah, blah, all while trying to prep and work a station at night. And I have...
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- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Trusting people to care about it as much as you do. It's hard to let things go if it's yours.
- Jimmy Bannos
- Owner
- The Purple Pig and Heaven on Seven
- Chicago, IL
The management of people and the lack of passion and the lack of commitment of people working in this business.
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
When all the hard work is undone by something out of your control. Like as soon as we opened someone smashed our front window. It took weeks to get a replacement and gave the outward appearance tha...
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- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Everything....
Dealing with things out of your control...rising taxes, energy bills and dealing with an older building.
- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
never having a moment for yourself.
- Jill Barron
- Executive Chef/Owner
- MANA food bar
- Chicago, IL
finding good cooks that are quiet.
- Joncarl Lachman
- Executive Chef/Owner
- HB Home Bistro
- Chicago, IL
remaining constantly focused on so many things at once
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
Being able to maintain focus moment-to-moment as my business evolves constantly. Maintaining a real-time handle on cash flow, customer service, labor, food quality, and all of the details that go i...
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