What does Philip Krajeck think makes a successful restaurant?
Lots of hard work and consistency makes a successful restaurant. The hardest thing about a restaurant is that a lot of it is an intangible product. Service is an intangible product. Food may be a tangible product, but it can vary depending on who you’re getting it from. It passes through many hands to be transformed into what goes on a plate. We make everything: the bread, the pasta. We butcher whole animals; we make stocks. It’s essential to have a team that can do that consistently every day, so that if you come on a Monday or a Wednesday or a Saturday, the product is consistent. That takes lots and lots of hard work. Whether or not people notice the intent or the amount of effort that goes into something, they’ll notice when it’s not there.