Chef Rethinks Restaurant Concept in Down Economy

The current economy presents challenging times for the restaurant business. Chef passions, visions, and livelihoods have or could be changed based on the actual dollars being spent dining out. I can say, first hand, I've had to reevaluate how I do business.

Restaurant Culinary Management

I have spent 15 years working in fine dining and it seems that these restaurants are becoming "special occasion" places. If my only business is "special occasions," I won't be in business long. So I asked myself, "What do customers want now?" The answer: the quality of fine dining food with the comforts of home, at a reasonable price. So, I had to reevaluate my own restaurant, which was due to open this winter. The harsh reality--chefs want to make money and be creatively satisfied.

Use the Magical Restaurant Pyramid

A mentor once told me there is a magical pyramid that restaurateurs often overlook because of egos and passions:

  • The bottom tier (largest) is fast food; something that everyone can afford
  • The 2nd largest tier is casual chain restaurants
  • The 3rd tier is casual to upscale casual dining
  • The top tier (the most narrow) is fine dining restaurants

As you rise through the tiers, the demographic shrinks. To be successful, the industry needs to be where the consumers are. As a chef or restaurateur, you always need to be able to adjust through the pyramid as the economy and eating patterns change.

Provide High Integrity & Quality at a Lower Cost

Culinary and restaurant success starts with the integrity of the product; don't reinvent the wheel. Be simple, but perfect! Who doesn't love perfectly cooked comfort food? As the chef, however, you can throw in your own twist. Take basic roasted chicken. How often have you heard people rave about that perfect chicken dish they had at a fine dining restaurant that was so moist and juicy, full of flavor, and raised locally? Why not deliver that same chicken with some hand-cut pommes frites and a great aioli for $18.

Fine dining prices are high because of overhead--the finish out, number of employees, management, sommelier, expensive linens, and wine inventory. The same roasted chicken now has a price tag of $28 dollars to pay the overhead. Deliver the quality without all of the frills. Go back to the basics. Keep your overhead down and wine prices affordable by seeking out boutique vineyards.

Your Restaurant Should Tell a Story

A chef I know put his entire front-of-house team in jeans and button down sweaters. He placed huge framed photos of his grandfather, father, and his son throughout the restaurant. He is telling you a subtle story and you feel comfortable. Before you know it, you are spending your money on tasty food and creative cocktails. He understands the emotions that people are feeling during this economic downturn. He sends his customers home with a story; they'll probably be back. I applaud his genius!

Remember what great cuisine really is. It's not about the flash--foie gras and truffles--but the integrity of the product and the preparation. It is about the great foods we all grew up with--taken to the next level. It is also about supporting your local farmers and ranchers; it all helps tie into a great story your customers can tell their friends. If you deliver a 4 star experience at a 3 star price, you can have a successful restaurant that will survive hard times.

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            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            3 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
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            Good for Working Adults
            • Flexible Scheduling
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            1 Program(s) Found
            • Gives students the opportunity to earn their associate’s degree in the culinary arts field in less than 15 months or bachelor’s degree in the food service management field in 2.5 years through their year-round schedule.
            • Located in Norfolk and Newport News, Virginia.
            • Offers externship experiences to students for experience in the field.
            • Hosts regular career fairs for employer recruitment.
            • Has student housing available.
            • Accredited by the Commission on Colleges of the Southern Association of Colleges and Schools (SACSCOC).
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            1 Program(s) Found
            • A private, accredited distance learning college based in Norcross, Georgia founded in 1987.
            • Ensures that service members, their spouses and veterans can maximize their military education benefits.
            • Gives students the option to customize monthly payments to fit their budgets and lifestyle.
            • Offers all-inclusive tuition: textbooks, learning materials, and academic support are covered in the cost.
            • Allows alumni to enroll in any future program at a reduced rate.
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            • Online Courses
            1 Program(s) Found
            • Designated as a 2015 Military Friendly School by Victory Media.
            • A private post-secondary institution of higher education serving south-central Pennsylvania and northern Maryland since 1967.
            • Offers associate degrees in specialized business and specialized technology, as well as programs leading to professional certifications and diplomas.
            • Gives each student their own career services specialist who helps keep them focused on their goals.
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
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            • Accredited
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            1 Program(s) Found
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
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            1 Program(s) Found
            L'Ecole Culinaire , Saint Louis
            • Offers educational opportunities for the aspiring, career-minded chef.
            • Students are trained by professional chefs and spend the majority of their final term working in the campus restaurant to learn all phases of the culinary industry.
            • St. Louis campus offers new Food Truck Entrepreneurship courses.
            • Has a student-run food truck that tours around St. Louis.
            • All campuses have a public restaurant where food is prepared and served by students.
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            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
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