Restaurans All Day is happy to bring you this interview with Todd Rushing from Concentrics Restaurants, you know him from Parish, Two, One Midtown Kithchen, Tap, Stats, Murphy's, Room, Trois, Lobby, Luma, and soon The Wit in Chicago.
This interview took place at Parish Food and Goods located at 240 Highland Ave. Atlanta, GA
Tell us about your restaurant, how long you have been open, how many employees, season, % liquor food sales, % cash vs. credit card, Theme, live music. (a quick overview of you business) You don’t have to be too specific, don’t give away any secrets.
TROne Midtown Kitchen opened up 6 years ago, now we have 900 employees with 9 different concepts in Atlanta.In the spring we will open in Chicago. We do about 55% food to 45% liquor, and in all locations but 2 the wine makes up 65% of liquor sales.Concentrics has always done 90% credit vs. cash.
Where did you get the concept for your menu(s)?
TRThe chefs are allowed to design their own menus; each menu should have a percentage of comfort foods such as the Venison Meatloaf at Parish and a percentage of creative and imaginative items like the Pompano at Two.Seasonality also plays a big role in menu design.
In 5 words, why do your customers visit your restaurant?
TRIf I could say Hospitality five times I would, but here are 5.Hospitality, consistency, imaginative, high-energy, value.
What have your biggest challenges been in opening your restaurant, running it, and how did you overcome them?
TRIn opening any restaurant, it’s the team of people that make it a success.Being able to consistently communicate concept to all of the employees from management down is a challenge.We overcome this through educating the staff about our culture, training, and passing along information.
What unexpected problems or successes have you encountered this year?
TREveryone knows the economy is in bad shape, so I will focus on something positive here.We are fortunate that people have embraced Parish Food and Goods and we have hit on the emotional side of what people are looking for.We have been able to create great restaurant with good value and a creative menu, and a fantastic market that has been well received by the neighborhood.
In your original vision of your restaurant, what have you changed to meet your customer’s needs?
TRChange comes from a couple of places.For example, the wine list and the raw bar menu changed pretty quickly at Parish to reflect the customer’s needs.Change also takes place internally, from the reservation system to the menu; our managers are empowered to make decisions to benefit the guest’s experience.
What do you attribute your success to?
TRSuccess comes from our employees.It is in conveying this message; we have created a culture that is fair, where opinion counts, one where it is as democratic as possible, and where standards have to be consistently met.Once that message is understood it is easy for us to provide exceptional hospitality to our guests and strive for 100% guest satisfaction.
Who are your customers?
TR25-50+ year old and pretty even demographics across the board.
What challenges do you see for the near future of the restaurant business and your business?
TRControlling costs in a down economy is something that all restaurant owners and managers should be looking at.We will be revisiting fixed costs such as insurance, accounting, utilities, ect. to renegotiate these contracts.
With the economy in disarray and gas prices being unstable, do you have a plan in place for the future, if so what are you going to do to ensure your success and that of your employees?
TRWe are focusing on reducing COG both in beverage and food.On the beverage side of the business we are negotiating contracts for better pricing, it is a partnership between us and the distributors.On the food side we are looking for contracts to fix pricing on proteins.COG should be coming down on some items, with the recent drop in fuel prices it is now cheaper for distributors to get their products to us.
Do you have any kind of “green” plan for your business?
TRParish has many examples on how to reduce a restaurants environmental foot print.All of our take-out containers are a corn product so we don’t add plastics to landfills.We practice recycling on premise; plastics, glass, and paper product get separated.We also use as many local, organic products on the menu.This helps by reducing emissions from vehicles in transportation of goods, and by using organic it prevents unwanted chemicals from contaminating our ground water.
What is your turnover rate?
TRIt’s about 50%, well under the national average.It speaks volumes about our culture and how we treat our employees with respect and fairness.
How do you find new employees?
TRMostly word of mouth, our employees recommend friends when we have open positions, and we also use the internet for new store openings.
Do you have a specific training program?
TRYes, we have a 2 week training program for a new store, and a 1 week training program for an existing location.It is pretty in-depth, we cover culture, menu, wine, standards of service, ect.
When you are not eating at your restaurant, where do you eat?
TRKevin Rathbun’s, Jerry Klaskala of Aria, and cheap Mexican.
What is your favorite food, wine, beer, liquor?
TRAnything grilled, Pinot Nior, Ales, and Tequila.
If I knew then what I know now…..
I would____________........
TRHave utilized the power of the internet as a marketing tool sooner.
If you could do it all over again, would you?
TRYES! It is a lot of fun, if you don’t do something that you get enjoyment from, don’t do it.
In one of my past blogs on industry terms I mentioned team work in not such a great way, I must have written it after a rough night at work. We have a ll heard it "full hands in, full hands out" the message reverberates through out the business. When you walk into a restaurant and it looks disorganized, staff running around crazy and orders coming out late or messed up, many times it is due to a lack of team work. It is easy to get caught in the trap of not helping out, we all know who works as a team member and who is out only for themselves. Those that are there for number one only don't get much help from their peers, but once that happens it is easy to stop helping everyone. That needs to stop, and we need to do better, Lead by example, and with time those that only help themselves will catch on or get weeded out. Also, one of the best phrases to get someone moving, is "Could you Please help me" none of us use that one enough. With a little help from everyone, your restaurant, my restaurant, can look organized and professional, and most of all, guests will keep coming back.
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I just booked a flight to Mass, where I will be bartending at Cabby's christmas party. It is a tough one because I work monaday night at p'cheen fly to Boston and bartented tuesday night, fly back to atl on wednesday to work at P'cheen wed and thursday. then drive back to mass thursday night (18 hr drive) It looks like I may be getting back to atl on the 28th and driving to Memphis for a meeting and then on to New Orleans to bartend for a few days over the new year. WOW, Ill keep you posted. I never thought that I would be a traveling bartender, but......
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An Omaha restaurant's staff has been treated to an early Christmas after receiving a tip of more than $10,000.
The staff at Sullivans Restaurant at 15th and Douglas streets waited on the same group almost every night for three weeks. The group was made up of musicians, in town with the Trans Siberian Orchestra.
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This interview took place at Dogwood on Peachtree St.I would like to thank owners Scott Black and Shane Touhy for taking time out of their busy day to sit down and talk with me.The restaurant is a beautiful space that is modern, yet very warm, as soon as you walk in the door there is a feeling of southern hospitality.
Tell us about your restaurant, how long you have been open, how many employees, season, % liquor food sales, % cash vs. credit card, Theme, live music. (a quick overview of you business).
The menu is New Southern Cuisine, we both draw on our experience and southern upbringing to provide great southern food and that famous southern hospitality.The restaurant has 35 employees, does about 75% food to 25 % beverage, and we are closed on Sundays.
Where did you get the concept for your menu?
We drew from our experience of working and growing up in the south and Shane is a J&W Charleston Grad.Before we opened we worked at some great restaurants, Bones and Blue Ridge Grill to name a couple.
In 5 words, why do your customers visit your restaurant?
What have your biggest challenges been in opening your restaurant, running it, and how did you overcome them?
The economy and slow down that the restaurant industry has experienced in the last year has been tough for all restaurants to deal with.We have overcome these challenges by bringing lots of experience to the business, we run a tight restaurant with very little waste and good control of staffing both FOH and BOH.Also, we offer great value on our menu and we do some special promotions, “dinner and a show.”
What unexpected problems or successes have you encountered this year?
We will go with a success on this question.Since opening we were able to hire a great quality staff both FOH and BOH, the core of people that we hired has made the opening and the operation of the restaurant much smoother than it could have been.
In your original vision of your restaurant, what have you changed to meet your customer’s needs?
We now offer some deals on dinner with local shows, we have a seasonal menu to keep things interesting and fresh, our wine list changed pretty quickly to reflect the customer wants and needs, specifically the lower cost wines were not selling so we added more middle tier bottles in the 60 to 80 dollar price range.We now have a wine list of 130 bottles.
What do you attribute your success to?
Hard work, experience, willingness to learn, and adapt.
Who are your customers?
Local business people, business travelers, theater goers, destination birthdays and special events, and a good core of regulars that we have been able to cultivate in the last 4 months.
What challenges do you see for the near future of the restaurant business and your business?
The economy is what is on everyone’s mind, but we see a turn around coming in the near future.
With the economy in disarray, do you have a plan in place for the future, if so what are you going to do to ensure your success and that of your employees?
Our plan is in place right now, control spending, key employees are on salary, control staffing costs as in not over staffing.FOH we keep enough people on the floor for them to make decent money without sacrificing hospitality.
What is your turnover rate?
It’s pretty low, 10% FOH 15% BOH.
How do you find new employees?
Referrals from staff, form there we go online.
Do you have a specific training program?
Yes, 1 week for FOH employees.
When you are not eating at your restaurant, where do you eat?
SB French American Bistro, Marlows Tavern, Hole in the wall BBQ.
ST French American Bistro, Rathbuns Steak, Beliza.
What is your favorite food, wine, beer, liquor.
SB Southern comfort food, Shiraz big bold better, Terrapin Rye, Grand Marnier.
We experienced a little pre-game action courtesy of P'Cheen's dynamic duo - Chef Alex Friedman and Liverpool-born DJ and spirit aficionado Keiran Neely – as a part of Citysearch's EAT.DRINK.LEARN series. Our wonderful hosts provided complimentary sliders and wings along with samples of Sweetwater's newest creation – Motor Boat – a titillating version of an ESB that is ideal for tailgating magic. Citysearch editor Jonathan Baker was be on hand with his picks for best tailgating spots and his favorite haunts to catch college and pro games.
P'Cheen, a wildly popular restaurant and pub located in the Old Fourth Ward, recently opened its doors on Mondays to help celebrate football season (and meet the demand from its loyal NFL obsessed customers). Chef Alex has created a special themed Monday menu including 50-cent wings in three different flavors: buffalo, Thai and BBQ, while Keiran whipped up a variety of rotating beer specials. After each Monday night game, P'Cheen has Xbox 360 Madden NFL 09 tournaments.
Pcheen is located at 701-5 Highland Avenue Atlanta, Georgia, 30312. Visit PCheen.com.
The 41st Mountian Moonshine Festilval is coming up on Oct 25th and 26th. Restaurantsallday and friends are planning to attend.
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As a bartender (someone who relies on tips to pay the bills) it is easy to complain these days about how much we're making. On the flip side I have talked to owners that are reporting still better numbers than the year before. I don't think that it is luck that these people are growing, it is because of you! They also seem to be well established with what we would consider fair price points and good quality food. A restaurant can have have great food and atmosphere but if the service isn't there, than it is a miss, you need to hit on all three to be a success. So why are WE making less money? I can only narrow it down to a couple of things, some of which you read on this website "O" and her kind words to the service industry didn't help, and how about that show that Rachel Ray did where she would go into a town and eat for the day on 30 bucks. I bet she left great tips, ha. Its really about the economy and the pain that everyone is feeling right now, we all know someone that is out of work or about to lose a job. We should be happy that we are working right now, although not for as much as last year. I have calculated that I make about 25% less right now than I did last year at this time. What that works out to for me is that I had to pick up another night at another restaurant behind the bar to make my monthly numbers. Its not exactly what I want to do, but have to do. So, we need to pump up the percentages. You all know how to do it, smile, joke, tell a story, move fast when its busy, keep the customers happy and your owners, always do the right thing, just be a great bartender or server. This is the profession we chose, now its crunch time, lets make it happen!
