Behind the Line: David Katz
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 every experience. I'd have a deep fryer! I kick myself every day for not having one.
Answers from other users
- 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....