What makes a successful restaurant to Chris Hastings?
Hard work. You have to have an unrelenting commitment to detail and a real clear philosophy, too. Restaurants lose their way — either they lose their attention to detail or they try to be something they’re not philosophically and that can be a slippery slope. You have to know who you are and what you envision from the beginning and stay true to that course, assuming it’s the right course. What we envisioned [for Hot and Hot Fish Club] many years ago has come true. Stay true to your philosophy — don’t be a trend follower but someone who stays in front of the evolution. Also having a great partner like my wife, Idie. You’ve got to have a great partner. Where would I be without her?