JACQUES
Last November I wrote about the preparation of Thanksgiving dinner. My son, daughter-in-law, and I prepared dinner for 14. It was the following day as we looked back in our exhaustion, I came to fully appreciate the immense amount of effort it takes to prepare dinner for a large group.
This week, my son and his partners are opening their new restaurant. I travelled to Denver to see if I could help with the preparation of their opening. When I say “help” I mean painting, folding napkins, and washing dishes. Anything more complicated would have been above my pay grade. However, I dream of being a part time maître d'. Part time as in only when I can and only until I get tired, which is a fantasy.
I walked around the restaurant in it’s pre-opening phase. I was stunned at the sheer number of pieces of equipment that it takes to operate a restaurant even a small one. Dishes and pans of all sizes, you cannot have one of anything but you have to have scores of everything.
One walks into a restaurant—table is perfectly set, music on, and it all seems so orderly. So easy, you order the food, it comes to your table, you tell the chef how amazing it is, you pay your bill, you leave. Sort of like my Thanksgiving dinner --- except --- a small restaurant does this for somewhere between 60-80 and they do it night after night. Restaurant owners, especially those that are offering unique and delicious food bring their best night after night.
I walked through the kitchen while two of the kitchen staff toiled away washing a morass of new sauce pans, fry pans, dishes, bowls, spoons, knives etc., etc. Whatever you think of when you're preparing dinner think of it times 1000. I performed some appropriately menial jobs for my contribution. I painted a wall and covered up the painter’s “vacation” spots. Post painting, I found the job I was particularly well-suited --folding napkins. When I say folding napkins we are talking about folding hundreds of napkins, and in a specific way. Somehow it was very satisfying sitting at the table folding the napkins over and over.
I have great respect for my friends in the restaurant business. It is a business that appears uncomplicated but that is a misnomer. The ingredients that make this business successful are far more complicated than any of the recipes. What is presented to the client is far more intricate than the straightforward description on the printed menu. Low margin, highly complicated, incredibly detailed, requires many people to perform in exact rhythm would be one way to describe what is behind the scenes of any hi value restaurant.
As I sat there folding my napkins, I realized what drives people to establish a restaurant is the love and passion for their craft. The desire to provide a fulfilling experience for all of those patrons that pass through their entrance. Amazing when you understand that they seek to do this night after night. Consider a restaurant that seats 60 people. The ideal would be to turn the tables twice, a hat trick would be three seatings. At two seatings you are producing a memorable experience for 120 people every nights. Imagine the production and coordination it takes and you will have some idea of just how amazing running a restaurant is. Throw in a heavy dash of passion, you will understand just how exhausting and exhilarating this can be. Yet passion, dedication, and love of the art goes a long way in sustaining these accomplished people.
Masked behind the simplicity of a well-crafted and well-presented meal is the amazingly complicated effort put forth by these dedicated entrepreneurs. It is true artistry and it is new and different every night.
I am so excited for my son and daughter-in-law (he can’t do this alone) Knowing it takes a team, I am honored to know his partners and excited for their adventure, and continue to hope that I can be supportive.
Should you find yourself in Denver this is the place to go…
Jacques
(720) 545-0119
3200 Tejon Street Denver, CO.
I have to go fold napkins….