Nearly half of all adults have worked in the restaurant industry at some point, and 46 percent of restaurant employees say they would like to own a restaurant someday. Clearly many people dream of owning a restaurant. No one dreams of owning a failed restaurant, though.
Starting as a kid watching his grandmother cook for family dinners, he would sit and watch — enjoying the smells and tastes that came with it.
As he grew up, he started reading cookbooks and trying the recipes on weekends. This eventually lead to his first job answering phones at a pizzeria in his hometown of Tinley Park. After finally getting the chance to work the appetizer station, he was hooked.
From there, various cooking jobs eventually led to an opportunity at Walt Disney World in Florida. Working at Vie, Matt gained the knowledge and appreciation of farmers and their products. With the support of friends and family, he partnered with his brother Luc to open their first restaurant together.
At Solstice, he continues to focus on quality, from-scratch cooking, keeping the food seasonal and local whenever possible. As with most kids baseball was not a viable option as a future, so in search of a calling he pursued his love of history.
During his sophomore year, he began working as a doorman at Firehaus Bar and Grill. Over the next two years he rose to bar back and eventually bartender. Finding himself wholly consumed with everything bartending Lucas seemed to have found the calling.
He took his next step in the Hospitality Industry by packing up and heading south to begin working for the Walt Disney Company in Orlando, Florida. After two years Lucas returned to Chicago, with a wealth of knowledge and experience gained while working for Disney.
Lucas draws from his experiences working in an array of different environments as he embarks upon this journey with his brother Matt. With a love of all things food, and a desire to bring people together over a good meal, a hot cup of coffee or a cold beer, Lucas opens the doors of Solstice.Even the most cavernous of spaces quickly fill up when you start adding commercial kitchens, walk-in refrigerators, a bar, restrooms, and a waiting area.
The design of a restaurant should be a balance between aesthetics and seating capacity, always keeping practicality in mind. Buying a restaurant franchise can be tricky.
Our franchise expert offers some words of wisdom to starting a restaurant business. SEMINOLE HEIGHTS— A restaurant serving only food that starts with one letter seems hard to come by, but Danna Haydar has found a way to succeed with all things beginning with the letter C, at t.
In-N-Out Employment. Since , In-N-Out has been a great place to work. Friendly atmosphere, great benefits, and great food! Nov 24, · Secrets of a low-cost restaurant. He ended up spending a bit more, but not much. He says Tau Poco, which opened in October , cost under $13, to open.
The key, Dupont says, is to think of the first restaurant in a new concept as a test case. WELCOME: Now Open. Nestled in the foothills of Carefree, comes your new favorite spot: Confluence restaurant.
Reimagined from chef Brandon Gauthier, the menu will still have a focus on fresh, and local but will be more of an elevated and modern cuisine.