Posted 15 January 2003 - 11:36 AM
No, if anything, my restaurants have always reflected the opposite experience. We typically take a long time to reach our potential, and then work hard to improve every year thereafter. Since we've never had the experience of doing the same restaurant twice, each one has been a steep learning curve. We'll hire the human being before the professional, and so sometimes our staffs take a while to jell. I usually hold my nose for the first 6 months of a new restaurant, and don't begin to feel truly proud until the first or second birthday. From that point on, we work to constantly fine tune -- usually in response to constructive comments from the people who enjoy using the restaurant. That's when they get really good, and that's when I have a lot more fun with them.