Anyone can own a restaurant, however not everyone can be successful in owning and operating one. For Arturo Kassel, opening his dream restaurant would be more of trail and error than a fairy tale ending. Beginning in 2008, Kassel was a beverage manager at a New York hotel with the drive and ambition to start a place of his own.
With the partnership of Ryan Johnston, an executive chef, Whisknladle was created. Shortly after the opening of Wisknladle, three more restaurants would follow, all with the same farm-to-table concept. Prepkitchen became the privately owned chain that Kassel and Johnston formed together. The farm-to-table concept featured in Kassel and Johnston's restaurants boasts tasty and artfully prepared foods from the freshest ingredients from local farmers. Menus combine the standard meats and fishes paired with seasonal vegetables and starches from local farms. To compliment a perfect meal, Prepkitchen also has full service bars creating elegant cocktails.
Aside from liquor-based drinks, Prepkitchen also serves California wines from vineyards in Napa Valley. By using natural and local ingredients the partners have managed to form a very lucrative business, even with the average check for two being approximately $25. In 2011, the entire chain of all four restaurants brought in an average of $2.7 million. In an interview with Kassel, he plans on expanding his brand and bringing in approximately $6 million dollars in 2012.
[...] To compliment a perfect meal, Prepkitchen also has full service bars creating elegant cocktails. Aside from liquor-based drinks, Prepkitchen also serves California wines from vineyards in Napa Valley. By using natural and local ingredients the partners have managed to form a very lucrative business, even with the average check for two being approximately $25. In 2011, the entire chain of all four restaurants brought in an average of $ 2.7 million. In an interview with Kassel, he plans on expanding his brand and bringing in approximately million dollars in 2012. [...]
[...] The casual-dining segment is a broad and general division of the food service industry segments. Casual-dining leaves plenty of room for imagination. Like Kassel and Johnston's Prepkitchen(s), my goal would be to create a new trend in the field of casual-dining restaurants. With the rise of interest in businesses being and becoming eco-friendly, I would use that as the basis to my restaurants. Along with the “going green lifestyle” in mind, the food will relate to this in the sense of the ingredients will come from organic farms. [...]
[...] In regards to receiving, executive chef Ryan Johnston prepares the meals daily rotating between Prepkitchens three locations. It is his responsibility to make sure that all the fresh foods are fresh and save to eat. Cycle of Control Step 7 Service Anyone working in the food service industry knows that the trite phrase, customer is always right” is a key expression to live by. In only a few short years Prepkitchen was in all highly regarded food and wine magazines. Aside from delicious foods, service is a huge part in the success of any restaurant. [...]
[...] Food service management research project Table of Contents Part I Company Description Part II A. Segment B. Business Type C. Organizational Structure Part III A. Cycle of Control B. Resume C. Goals (Short term/ Long term) Appendix A. Article B. Menu C. Company Information (Research) D. Work Cited Part I Anyone can own a restaurant, however not everyone can be successful in owning and operating one. For Arturo Kassel, opening his dream restaurant would be more of trail and error than a fairy tale ending. [...]
[...] To achieve this goal it would be in my best interest to seek out another restaurant job. Within the next year, upon receiving a position in a restaurant or country club, I would ideally like to work in a position that I know nothing about. This way I can become more familiar with all positions in the restaurant business. Long Term Goals: Although I cannot be certain what the next four years may bring, there is one thing that I am certain about. [...]
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