Behind the Line
Topic: On the Job
A Day in the Life
What would you do differently next time you opened a restaurant?
- David Katz
- Executive Chef/Owner
- Philadelphia, PA
Not open it in the part of town I opened in. Totally misread/didn't know what this neighborhood was all about, but it's not tailor made for this place. A few other things I guess, you learn from ev...
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- Sean Sanders
- Executive Chef/Owner
- Browntrout
- Chicago, IL
Take more time planning.
- Jimmy Bannos Jr.
- Executive Chef/Owner
- The Purple Pig
- Chicago, IL
Take more time in choosing my staff
- Jimmy Bannos
- Owner
- The Purple Pig and Heaven on Seven
- Chicago, IL
I'm pretty happy so far, on the way we've opened our restaurants. We do an in depth training on the concept of the restaurant we're opening.
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- Steve McDonagh
- Owner
- Hearty
- Chicago, IL
Get soundproofing in first. Get a space that allowed for better bar seating.
- Carrie Nahabedian
- Executive Chef/Owner
- NAHA and Brindille
- Chicago, IL
Have more reseve capital money so you aren't worrying about anything....
- Paul Fehribach
- Executive Chef/Owner
- Big Jones
- Chicago, IL
I would absolutely positively have outdoor seating, or negotiate significantly lower rent in its absence. The first year Big Jones was open, it was kind of shocking to realize that people would cho...
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