Eat Austin Magazine

Eat Austin Magazine A publication about food and food culture in the capitol of Texas

Page 1

Table of Contents

4: Contributor’s Page

6: Letter from the Editor’s 8: Home of the Fresh and Fatty 12: Where should you eat for lunch 14: Barbecue and Beyond Page 2

18: How To: Brisket 20: From Sea to Shining Sea 24: 24 Hours: ATX 26: Best Restaurants in Austin 28: Inside the Kitchen Page 3

Contributors Alvin Jung Alvin was born in Los Angeles, California. Before the age of one, he flew to live in Yongin, Korea. He came to Texas in 2009, where he lived in Austin for 1st grade. He has been swimming since he was eight years old and currently swims for Longhorn Aquatics. He always joins his parents whenever they shop for groceries because he enjoys everything that is in them.

Evan Scariano

Evan Scariano is a 9th grade student at LASA High School. He is an aspiring photographer who also enjoys playing soccer and reading in his spare time. He plans to go into the business field when he is old enough and he wants to get majors in economics and business/marketing. His parents are the co-owners of a medium-sized grocery store in Austin, Dallas and San Antonio.

Page 4

Hobbs McAllister

Hobbs McAllister is an avid high school student. He enjoys playing basketball, building sets for theater, and hanging out with his friends. He had a good time making this magazine and hopes you enjoy reading it!

Luke Plackis Luke Plackis is a 9th grade student currently attending LASA High School. He was born in Austin, Texas to two parents who started a restaurant business in South Austin. At the moment, he has no future plans as he is focused on schoolwork. However, he does this with the purpose of being able to create opportunities for his future.

Page 5

Letter From The Editors

B

efore the machines and technology of our human civilization, food was the main item sought out at that point in time, it served as the literal lifeblood of society. To some extent, it still is today as it is the base which keeps everyone alive to innovate for tomorrow.

We chose to write about the subject of food as we realized it’s significance that it plays in our normal everyday lives. People in our country take this for granted as it is natural to be able to find a food market or a restaurant around the corner.

Speaking about restaurants, another reason which prompted us to write about food was the fact that some of our parents are in the food business. This greatly influenced our decision to write about food as it’s a subject personally intertwined with our own lives.

Food alone is interesting as there are seemingly countless types of food which has it’s own history deeply rooted into a certain culture or people. Furthermore,

Page 6

it was an eye-opening activity which taught us about these other cultures which we believe is a nice perk of researching food.

Our team spent a substantial amount of time and effort into the creation of this magazine. However we enjoyed every second of the class. Overall, it was a great learning experience which incorporated many fun and adventurous activities. We would like to thank those that spend their time to read this magazine.

Sincerely, the Editors

Page 7

A Child’s Favorite Place

All the basics to owning a grocery store in Austin

By Alvin Jung

A

customer enters a grocery store on March 8th. They are here to buy the usual groceries: fruits, vegetables, and other food products. After purchasing the items, the visitor exits the store. Behind them, the grocery store proudly shows its name. However, the is not the

usual “H-E-B” or “Walmart”.

The sign says “Royal Blue Grocery”, a local grocery store in Austin, Texas.

Currently in 2018, George Scariano-- the owner of Royal Blue Grocery--manages the business for the 6 stores in Austin, TX. He

thinks alongside his business partner Craig Staley for new ways to bring in customers.

Since 2006, the Royal Blue Grocery has been competing with big companies in Austin, such as Target and Randalls.

Not everyone starts off as an owner “My work history is primarily restaurant, specifically Chuy’s. My business partner and I both worked for Chuy’s in the 1990’s, working our way up through management,” said Scariano.

For Scariano, opening was a grocery store was not a determined goal. “I suspect I would have opened my own restaurant, but I cannot say that with certainty,” he said.

How might someone become a store owner? “My business partner, know-

constantly on food development and quality with our commissary kitchen manager, hire and fire, and steer scheduling/staffing on a weekly and monthly basis”.

This image shows customers shopping at a local grocery store in Austin, TX.

ing that I was looking for a new career opportunity, approached me with a proposal to open a small grocery in Austin’s downtown core in 2006,” Scariano said.

barrier to entry is significant.

Rents in Austin are also difficult,” Scariano said.

“I would recommend someone to already have significant funding and expertise to contemplate opening a store in Austin.”George Scariano

Being an owner of a grocery store is not an easy job. Scariano says, “I, along with our GM of Operations, manage the daily business of the front of the house for our 6 Austin stores. I manage the managers of all stores, work

A grocery store could be a challenge to start. “The grocery industry is still a low profit margin business model, whether the store is large are small. Our stores are extremely expensive to build, as in 750k-1 million per store. That

Page 9

Once there is a grocery store, an owner must hire employees. “We have many long term employees that embody this RBG philosophy, and we’re extremely picky about who we hire. In short, we need employees that can self-manage AND work well as part of a small busy interconnected team,” said Scariano.

What is success for a business owner? “Our stores have become virtual mini community centers downtown- everyone shops there and we love the variety in clientele. It’s something that we strive for daily. Consistency in sales is really a big part of what we like to have in our day to day operations, as it makes all of our ordering and projections easier and more predictable. I also always strive to have happy prosperous employees in a family atmosphere, in a natural

pleasant workplace. We have fun and work hard,” Scariano said.

Local stores can be hard to compete against big companies such as Walmart and H-E-B. Scariano say, “In general, while our stores offer less inventory, we make up for it with convenience, charming service, and delicious creative offerings. The stores’ selections are curated constantly as we have rela-

tively small footprints. We have thousands of relationships with our customers that last for years, and a level of warmth and intimacy impossible to find in any big box store.”

“Our stores have become virtual mini

community centers downtown- every-

one shops there and we love the variety in clientele. It’s something that we strive

for daily... We have fun and work hard.”- George Scariano Page 10

Planning to start your own store? Wait just one moment. Scariano says, “I would say our biggest challenges are rising costs and increasing competition downtown.

All of our costs continue to go up- rent, product, payroll, utilities. Further, it seems a week doesn’t go by now without another restaurant, coffee shop, taco joint or sandwich shop opening near our stores.

These all compete with RBG for the daily dollar.”

LUNCH TIME!!!

By Alvin Jung

Picture this: it is your first time visiting Austin, Texas. After having a great time exploring the city, your stomach grumbles at you for food. It is lunchtime, but you have no idea where to go. Which restaurant sells Mexican cuisine? Which sells burgers? Well do not worry, this flowchart will give you a recommendation that will make you thankful that you read this.

Are you a vegetarian?

Congrats! The restaurant that your stomach pleads for is Hopdoddy.

Hopdoddy is a burger place where you can customize your meal. If you are a vegetarian, no problem! The place has delicious veggie burgers.

Are you willing to dine at a bar?

YES!

NOO!

Would you eat barbeque for lunch?

YES!

NOO! Really? Well, Franklin’s Barbeque seems like the place for you.

You will have to wake up really early to get some food. Last

time I checked, therewas a line at 6 am!

YES!

Are you into southwestern barbeque?

NOO!

YES!

Page 12

Well, tough luck... You will n be able to have barbeque. Go East Side Pies as an alternati They make amazing pizzas that will brighten your day.

NOO!

Are you in East Austin and willing to wake up early to eat some barbeque?

Looks like you are looking forwa BBQ! The restaurant is a southwe known for their briskets. There is of Terry Black’s so you can learn dig in!

Not a burger person huh? No worries.

Moonshine Patio Bar & Grill is the restaurant for you. This place has multiple delicious brunch menus as well as dishes that will make you come back to dinner too.

BURGERS!!!

Grillz

Burgers or Grill?

YES!

NOO!

Give me the paycheck $$$

Are you allergic to gluten?

Are you looking for a low cost meal, or are you willing to spend some money?

NOO! Are you into big pizza?

Because Home Slice Pizza seems like the place for you. The store sells cheap, delicious New York styled pizza. Yum!

not o to ive.

Keep it cheap!

PIZZA!

YES!

ard to eating at Terry Black’s estern barbeque place that is s an interview with the owner more about the food before you

Mexican food, or pizza?

Mexican Food

Is it a Taco Tuesday? Either way, looks like you are heading to Torchy’s Tacos. The place was meant for people who ABSOLUTELY LOVE Mexican cuisine.

Page 13

Brisket &

BEYOND

A tale of barbecue and its culture in the city of Austin, Texas Story by Hobbs McAllister

As soon as you’re through the doors the smell hits you. Fresh racks of ribs, brisket that melts in your mouth, and sausage that explodes with juices as soon as you take a bite. These are the experiences of an excellent barbecue restaurant.

Here, Mark Black, co-owner of Terry Black’s Barbecue, and Juan Morales, pitmaster at Freedman’s, as well as barbecue enthusiast Cathryn Ibarra to look at current Texas and Austin barbecue, barbecue cooking culture, and what may come in the future.

Texas barbecue is unlike any other barbecue out there. Its mouth-watering sides and sauces paired up with some of the highest quality meat that can be found makes it a staple food in the state and always a feat to behold.

“People from around the world come to Texas to look at barbecue, and they come and see the pits and they see us cut meat at the block. That’s an experience you don’t get, really anywhere else,” said Mark Black.

Black is one of the co-owners of Terry Black’s Barbecue, which was voted one of the top 50 barbecue places in Texas by Texas Monthly.

“Central Texas style barbecue is the best.” said Cathryn Ibarra, an avid barbecue enthusiast living in Austin.

Texas barbecue is based all around quality cooked meat. All barbecue joints strive to get the highest grade meat and to perfect their recipes.

However, there is always something to go with it.

Many barbecue joints have a wide variety of sides, drinks, and even types of barbecue sauce to go with your personal selection of meats.

“Traveling all over Texas and eating at all of the different barbecue places listed [on Texas Monthly’s Top 50 List] and then some really cemented

Page 14

Mark Black wrapping meat at the block

Photo by Patricia McAllister

Terry Black’s sign outside of Terry Black’s Barbecue

Photo by Patricia McAllister

“There is so much more to Texas BBQ than just the meat itself.”

- Cathryn Ibarra, Barbecue Enthusiast

Grill at Terry Black’s Barbecue

Photo by Patricia McAllister

Flame at Terry Black’s Barbecue

Page 15

Photo by Patricia McAllister

Line for food inside Terry Black’s Barbecue

Photo by Patricia McAllister

Tables outside Terry Black’s Barbecue

“People from around the world come to Texas to look at barbecue” - Mark Black, co-owner of Terry Black’s Barbecue

Page 16

Photo by Patricia McAllister

Tables inside Terry Black’s Barbecue

Photo by Patricia McAllister

my love for this cuisine. There is so much more to Texas barbecue than just the meat itself.

There is history, wonderful people, and a lot of talent. I mostly stay in Austin because there are so many venues to choose from here,” said Cathryn Ibarra.

Austin alone has seven of the barbecue establishments that make up the list, which is the most out of any city in Texas.

The restaurants consist of Terry Black’s Barbecue, Freedman’s, La Barbecue, Franklin’s Barbecue, Micklethwait Craft Meats, Valentina’s Tex Mex BBQ, and Stiles Switch. Austin is growing in the barbecue game, getting more quality places and trailers and really embracing the Texas barbecue culture.

“I think Austin is perfect. It’s definitely been growing in the past couple of years, and it’s only going to get bigger,” says pitmaster Juan Morales. “I couldn’t imagine being anywhere else...it’s a good location. We were talking about it the other night. I would hate to be anywhere else,” says Black. Even barbecue lovers like Ibarra agree. She said she “think[s] it is going to just continue to grow.”

However, there is nothing better than the physical meat. There are many different ways and styles to cook any meat, specifically brisket, beef and pork ribs, sausage, chicken, and turkey. Each barbecue restaurant has their way of cooking their meats. Time on the grill or smoker, heat, rubs, and many more variables all play into the final barbecue product. With all these different procedures, there is an immense amount of different barbecue throughout Texas and Austin, and the best part is that almost all of them taste good.

First and foremost, the wood used affects the meat tremendously. “The wood has a lot to do with the flavor, [as] they have different smokes,” says Morales.

When it comes to rubs, Ibarra says “There isn’t much you need except for salt, pepper, and smoke. And patience. Cook it low and slow.”

Cooking the actual barbecue can take some time. Meats like sausages cook relatively fast, where briskets can take 15 hours or more. There are many different views on the time and temperature barbecue meats should be cooked at, but as long as people make double sure their recipe does not cause you to over or undercook your food.

Texas Barbecue is an experience everyone should have at least once in their life.

From the meat, to the sides, to the unique spin each place puts on its meat, there is almost no place you can get downright bad barbecue in Texas or its capital. Its statewide culture is something many Texans love and something everyone should try at some point in their life.

Page 17

How to Cook Irresitable Brisket

By Hobbs McAllister

3) 5)

Page 18

1)

Before you start doing anything with your meat, you want to heat your grill. A good internal tempurature range to keep it at is between 195-205, and make sure to set your grill up for an indirect slow cook. To beclear, this recipe is for a 5-pound brisket.

Brisket then needs to be rubbed.

I know that sounds sort of weird, but just a simple rub of salt and pepper will do wonders to make the flavor of the meat come alive.

However, feel free to modify this as you please.

Take the brisket off the grill and place it in some aluminum foil, and if you want, you can wrap that in some towels. Wait a couple hours (or about 90 minutes is good), and it is ready to eat!

Brisket is the centerpiece of any good barbecue meal.

Unfortunately, making it yourself can be difficult. The following will teach you how to make it yourself on your own grill. We hope you enjoy it!

2) 4)

Start by trimming the fat off of your brisket. It’s a good idea to keep some of it on (use your best guess), and don’t try to be perfect, because you won’t be.

You’re ready to pop your brisket on the grill. Put it on the indirect heat side and leave it be for a solid 5 hours, filpping it once about halfway through cooking.

Enjoy!

Page 19

From Sea to Shining Sea The evolution of foreign food in Austin Story and Photos By: Evan Scariano Ethnic and foreign foods are relatively few and far between. The quest for good foreign food was one that has vexed many Austinites for years on end. However, many people are taking the plunge into the proverbial Austin ethnic food industry.

“People are coming in here from all over the world, moving here from New York, San Francisco, L.A.” says C.K. Chin, business partner in the popular Austin Chinese restaurant Wu Chow. “So I think it finally reached a point where, you know, Austin was ready for, to try to experiment a little bit more beyond the, kind of, steak and potatoes game, you know?” Chin continued.

Wu Chow is a shining example of a restaurant that was created with the sole purpose of spreading Eastern culture to an entirely different commu

Page 20

nity than one which is accustomed to a plethora of foreign food options.

Although Asian cuisine (such as Chinese and Vietnamese staples) is a large part of the foreign food umbrella, it is by no means the only part. The trek to find authentic Middle Eastern food in Austin can lead from Circle C to Northwest Hills and everywhere in between.

Although in recent years, diversification has definitely been noticed in the city.

There has been a recent rise in number of ethnic restaurants, and not just in the northern area of Austin, which has long been known as the center of foreign culture in Austin.

North Austin has long been thought of as the cradle of Eastern and ethnic food in Austin. A main example of this is the Asian market and shopping center, of which there are a few.

The main Asian market is one called

The logo of Wu Chow, the restaurant run by C.K. Chin

MT Supermarket. MT offers almost every Asian food option you can think of, from dumpling wrappers to pickled lychees to soup dumpling steamers.

“I wouldn't go as far as to say that it’s unavailable here but the aspect that I really love about eastern dining is the family style dining” Chin said as he delved deeper into the roots of the lack of foreign food in Austin.

Being of Chinese descent, he says that the fact the meals are not as much of an experience rather than an obligation is the one aspect of Eastern dining that he misses the most and wishes to incorporate into the Austin food scene.

The aspect of family style dining has been largely absent in Austin from the get-go. The normal (for some Austinites) diet of steak and potatoes just sim-

ply doesn’t allow for that style of eating.

Although it would definitely be a solid first step to take on the path towards total gastronomic desegregation, some proprietors of Eastern food establishments feel no need to incorporate that into their repertoire.

“Especially in such a time sensitive industry like the food truck industry” it was commented to the operation director of Royal Blue Grocery, Kannika Puckdumrong. She replies emphatically, “It is very time sensitive.” Kannika is one of three people who started the popular campus food truck “My Thai Mom”.

Kannika moved to the United States from Thailand when she was very young, and it is safe to say that Thai culture has stayed with her the entire way. Her mother, Prapa Puckdumrong, is the current

Page 21

A picture of the My Thai Mom food truck

“ I was often in the kitchen with the ladies, and eventually you just sit there and start peeling shrimp and then all of a sudden you’re waiting tables. “ Kannika Puckdumrong

Page 22

proprietor of “My Thai Mom”.

In the food truck industry, there is little to no time to have a sit down family meal, because if you are visiting a food truck, you most likely aren’t trying to spend three hours there, you are trying to spend 15 minutes there.

The key theme running through all of these facts is that the authenticity of the food can not be sacrificed by any means.

The owners and proprietors of foreign restaurants are willing to put quality in front of almost anything else. They are not trying to simply bring the food to the U.S., they are trying to bring a piece of their home country with them.

wwSo the prospect of finding plentiful, authentic foreign food in Austin might seem bleak at the time, but all the evidence is pointing towards a renaissance of the Austin food scene. As we progress as a city and advance technologically, there will most likely be an increased number of foreign restaurants and establishments. Culture enthusiasts rejoice!

I mean, when I first moved here, there really wasn’t that many chinese restaurants, and even now, one would argue that there’s still only a few and most of them are up north, so it’s just an opportunity that says that people are looking for something more authentic, and this is something that gave me the opportunity to do that.

C.K. Chin

Page 23

Breakfast: Mi Madre’s Restaurant: $ / 2034 S Lamar Blvd, Austin, TX 78704

A classic greasy spoon mexican restaurant.

This authentic Mexican breakfast joint features a multitude of delicious options, including the self-proclaimed “best breakfast tacos in Austin”.

Other options include breakfast burritos, breakfast plates, eggs with numerous toppings and an extensive lunch menu to complement the breakfast menu.

Look to middle of the morning for lower crowds.

Alternative options: 24 Diner: $$, epicerie: $$, The Omelettery: $$

Lunch: Royal Blue Grocery: $$ / 609 Congress Ave, Austin, TX 78701

A compact urban market that opened its doors in 2006, Royal Blue is known for their delicious hot sandwiches and homemade lunch tacos.

They also carry a wide variety of supplementary lunch options, such as salads, cold sandwiches, hot pizza and daily varying specials. Arrive at 12:30 for reasonable crowds in this local favorite.

Alternative options: Easy Tiger: $, Koriente: $$, Roaring Fork: $$$

Dinner: Perla’s, $$$ / 1400 S Congress Ave, Austin, TX 78704

A personal favorite of mine, Perla’s was established in the spring of 2009 with the goal of providing a great oyster bar and seafood restaurant to the beloved South Congress neighborhood in mind. They offer a multitude of options, including oysters, seafood, and a variety of delicious sides that pair quite well with any given dish.

Look to arrive at around 7:30 to avoid any family crowds.

Alternative options: Enoteca/Vespaio: $$/$$$, Lamberts: $$$, Uchiko: $$$

Page 24

Nightlife: The Elephant Room: $ / 315 Congress Ave, Austin, TX 78701 An austin nightlife icon, the Elephant Room is located on Congress Ave. in the plot under a restaurant. Yes, under. Enter through the restaurant door and follow the stairs directly in front of the entrance, They will take you into a dimly lit, suave location that sports a variety of drinks and live entertainment on the daily. Arrive any time after 9 or 9:30 to get the most of the action.

Alternative options: Liberty: $, Shangri-La: $, The Continental Club: $$-$$$

Cocktails: The Golden Goose: $$ / 2034 S Lamar Blvd, Austin, TX 78704

If you want fancy cocktails in old-school digs, look no further that The Golden Goose. Located in a former dive bar, this chic cocktail bar offers craft cocktails, a jukebox, a shuffleboard table, and a large stage made to support large live entertainment. Look to arrive around 4:30 to give yourself enough time to enjoy before your dinner.

Alternative options: The Roosevelt Room: $$, Weather Up: $$, CU29, $$

24 Hours: Austin TX

Page 25

Best Restarants in Austin By: Luke Plackis

Ratings Driskill Grill

5.0*

Why These Restaurants?

After researching the various restaurants in Austin, I observed that these restaurants were held in high regard not only by the critics, but also the people who had a dining experience.

Additionally these restaurants were given higher ratings across all review and recommendation websites.

Eddie V’s Prime Seafood

4.6* Truluck’s Seafood

4.5*

Page 26

#1 Driskill Grill:

Driskill Grill is located inside of Driskill Hotel and was established in the year of 1929. This ornate restaurant serves exquisite modern American cuisine Tuesday through Saturday and exhibits many locally sourced ingredients. Additionally, this restaurant incorporates seasonal ingredients and innovative menu choices into the options provided to you. All food which they produce is prepared in fresh ways with classic techniques.

The attention to detail and atmosphere of the restaurant add up to create a truly memorable dining experience.

#2 Eddie V’s Prime Seafood

There are two locations of Eddie V’s including their 9400 B, Arboretum Blvd location and their 301 E 5th St location.

Eddie V’s in Austin wishes to create comfortably sophisticated environment with a sparkling atmosphere. Furthermore, their restaurants feature the sounds of live jazz that they hope will fill the air and set the tone for an exceptional dining experience.

#3 Truluck’s Seafood:

Truluck’s Seafood which has two locations in Austin one being in downtown or at Great Hills Station, is known for their fresh crab, tender steaks, and most importantly their superb guest experiences. The staff of Truluck’s looks to build relationships with their customers. This is all meant to create an inviting atmosphere which greets customers with kindness and respect. Their hope is that when people dine they could create potentially a lifelong memory.

Page 27

Inside of the Kitchen

The Reality for Restauranteurs By: Luke Plackis

I

n the year of 2003, my own father started his business which became successful through his hard work and perseverance. This was no easy feat as he struggled with gaining a reliable customer base which he still serves to this day.

This story is about General Manager Kelly of Three Forks Steakhouse and Head Chef Nathan of Cafe Bleu who are both restaurateurs who work in Austin. General Manager Kelly achieved his position over a number of years all the while rising through the ranks in the Three Forks Business.

Head Chef Nathan however started his two restaurants here, Cafe Bleu and the Oasis, which became successful through his leadership and perseverance. This story

is important as it details many of the key aspects to becoming profitable in the restaurant business.

Generally, the purpose of this feature article is meant to inform readers and

people aspiring to be in the `restaurant business. This is important as it provides insight to the different aspects of high end restaurants which operate on a daily basis in our city alone where there are

This picture shows cookware and freshly made ingredients commonly used in high end restaurants.

countless competitors in the restaurant business.

General Manager Kelly explains the “ideal” career path when becoming a manager.“To get to this role, the career path is varying the ideal career path is to pursue a degree in hotel and restaurant management.

And then once you graduate college to typically work as an assistant manager and be promoted from within a restaurant group or company up to the role of general manager of that restaurant.” says Kelly.

manage.”

Evidently one must devote a considerable amount of time and effort in order to achieve the rank they earn within their restaurants industry.

“Competition is always an ever growing thing in Austin.

There’s a lot of restaurants.

In fact there are at least six or seven competitive steakhouses in walking distance from here facilities.”

General Manager Kelly then explains how they are able to achieve their reliable customer base.

with. When you have an environment where people go out of their way to help each other it develops a culture that is extremely conducive to keeping business and building business.”

General Manager Kelly then begins to explain the other struggles which accompany the growing challenge of maintaining their equipment.

“There’s another challenge.

We’re 12 years old and buildings and equipment don’t last forever. And so there’s replacement cost to those which would be the

“Success looks like leading a wonderful team in a professional environment where people like to come to work...”

-General Manager Kelly

General Manager Kelly describes the sacrifices made to achieve the position of General Manager Kelly says “It’s challenging hours and it’s a lot of works, so typically you have to spend a lot of time in low paid positions to learn the basics of the industry before you’re able to

“We genuinely care about our customers, so one of the keys to success in any hospitality industry is to truly care about people.

And when you care about people they can tell you that we care about the people we serve. We also care about the people that we do business with and the people we work

damaged or worn down.

I your competitors or we compete with Bob’s steak and chops true Lux Edie’s the Capitol grill Flemming’s and a host of probably about a dozen or so other higher end restaurants downtown.”

To proceed, Kelly begins to elaborate on his Page

29

This image is meant to exemplify the refinement of the restaurants which I observed when taking the interviews of their managers or owners. - Photo from Pexels

responsibilities as the manager of Three Forks.

“At a very basic look we are responsible for staffing and execution, for opening and closing the restaurant, for marketing the restaurant for delivering, our food service to the guest effective manner to manage the PNL of the restaurant and make sure we remain profitable. Controlling purchasing spending and maintaining a set of systems to include production systems safety and sanitation systems so that we’re always operating at the right way efficiently.”

Page 30

Head Chef Nathan begins to elaborate on how he built a reliable customer base.

“You know what we did was when we opened in the gallery it was the first one.

And I touched every single plate in the kitchen. I changed the special twice a day for lunch. Every day was every day. One Plate at a time. I mean built. From you know from one to two. You know I mean, It’s exponential. You know the only secret is doing a good job.”

Head Chef Nathan continues to elaborate on how he built a reliable customer base.

“Creating an atmosphere that definitely pays and what attributes are essential to constitute successful successful restaurant and chef. You need know a lot of things. You got to be good at forward thinking.

You’ve got to be firm but understand you’ve got to be patient. You’ve got to be really detail oriented. You know. A lot of times you and somebody kind of gets the money into a stock this time into something. Sometimes it pays off sometimes it doesn’t.

Sometimes I’m accepting of the fact that for my part of my existence my job is to waste time. Sometimes I’ve

got to work overtime pays off sometimes sometimes doesn’t. You know some understanding this.”

Head Chef Nathan explains why he chose to base his restaurants in Austin,.

“You know the basic the basic reasons are population. The. Average income per person in that area. You know how many people live in the area. These may be all those factors.”

Head Chef Nathan now explains what he deems as success for his business.

“I mean first of all the successes make you give people good experiences they can get because you don’t want them to have a bad experience. Yeah give me five bucks and they’re never going to come back. You’d rather keep 50 cents a day.

Yeah. I mean it’s just building a reliable customer base as it signifies that they like the restaurant.”

Head Chef Nathan is now explaining how many employees under his oversight.

“A total of about 40 different employees for this restaurant. However, in of both of my restaurants there are about 80 employees. The employees that are dear direct support support. Do they

This is a representation of the high end furniture which you will usually see in high end restaurants

report to me. Yes. You know we’re ttnot a corporate style rescue. So I have people that you know I’ve got there’s layers in the management team have I have chefs I’ve seen chefs I have prep cooks I’ve served chefs I’ve always thought you know because it always has to focus on team the people that worked for me for 14 years just because they’re in a different range in the chain of command doesn’t mean that they’ll talk to me. And as you know I’m very successful. dishwashers and some of my cooks have been here for about 14 years.

They’re not really looking for promotions.”

Head Chef Nathan is now discussing what he would have done differently if he was given the choice to give his past self advice.

“I would have you know

that I would have done it as a hobby probably you now. One thing I don’t like it but it’s just getting overly repetitive it’s repetitive you know and I’m like I’m good at it you know. You know it’s just it’s risky being at the top. You know I mean there’s advantages to it because you can control your destiny when you go here when you leave work. You write your own schedule but you also have to manage everybody else’s destiny. What else is if something goes wrong. Yeah.

You can’t just so that this is extreme pluses and minuses.”

To conclude, the key to being successful ultimately depends on the people who work for you, the people who work with you and the people you serve.

Page 31

Page 32