Full-service restaurants are like courtrooms, a microcosm of society.Once while on a business trip and dining alone at Shaw’s Crab House in Chicago, I really paid attention to what was happening around me.
As the winter holidays approach, restaurant operators and chefs are trying to be extra-inspired in their culinary creations and planning. It’s all part of an effort to draw more companies, organizations and cadres of friends to celebrate the season with them.
In 1989, Marc Epstein, owner of the Milk Street Café in Boston, jumped into catering as a competitive play against major chains. He developed a catering menu, gathered a sales team, added delivery staff, and invested in a separate kitchen.
At a time when consumers are ever cautious about their restaurant spending, full-service operators have found their best chance to get customers to try a new dish is by menuing it as an appetizer. In many cases the appetizers are shared, which gives chefs even more opportunity to flex their creativity muscles and put out new and innovative offerings.
What do you do when opening a restaurant in a space where two restaurants failed before you?Look at everything the other two restaurants did wrong and ensure you don’t do it.At least that’s what Brian Piccini did before he opened Deuxave with a partner (Christopher Coombes, his executive chef) in the Back Bay neighborhood of Boston in September 2010.