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Article Excerpt
[ILLUSTRATION OMITTED]
Q What is the average day like for a veteran restaurateur who has both hands in on the growth and development of Jackson?
A--My business partner, Chef Dan Blumenthal, and I have been at this for 15 years now, starting with the opening of BRAVO! in the spring of 1994. In the early years, my workday revolved entirely around the functions of opening, running and closing down the restaurant each and every day. There was little space in my life for anything else--even family. The restaurant business is a consuming one, and unless you can scale it to a point where others can be tapped to help with the daily operations, one can easily be a slave to the business 24/7.
Today, I am blessed to lead a team of 170 wonderful employees and 22 engaged managers across three restaurants and office and our baking facility. My work day has evolved from running the daily operations to supporting those who do. I have also become aware of the important role in community that small business owners have--a symbiotic relationship meaning that time spent...
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