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GONE COUNTRY COMMERCIAL KITCHENS Describe a typical day. I typically put in 16 to 18 hours, which includes phone calls and emails, and multitasking between various restaurants. I'm cc'd on every email so there's a lot to look over. How does the design of the restaurant cater to today's consumers' taste? It's that warm and cozy feeling you can feel in your stomach. You can feel just how close you are to the American Dream. People want to belong to something in this day and age. You may not be a fan of country music, but being a part of what our country stands for and the camaraderie we have is special. Walk us through how and why it is designed the way it is? The 15-foot ceilings resemble a barn, as well as the barn wood throughout. We brought "country" to Chicago. Walk us through your construction and design strategy. I always choose buildings no one else wants to touch, because they think the construc- tion is impossible and will get too pricey. But building in landmark locations is my pride. I enjoy tackling projects like these. A building that is vacant for a long period of time has a better cost per square foot, which in turn brings the price down dramatically. Give us a rundown of your kitchen operation. We brought on Master Chef Tony Scrubs – the celebrity chef from Fox Network's "Mas- terChef." He developed his own rub, which he calls the Scrub Rub. Before Chef Scrubs, I thought that BBQ food was only good if you smothered it in sauces, but now I see it's the exact opposite. Our kitchen doesn't even have a grill. We slow smoke our briskets for 16 hours. Our stove is only used for side dishes. What most people don't understand The most rewarding part of this business are the people you meet everyday, and the commitment you make to society to participate in an industry that helps others and creates sustainable jobs. 80 COMMERCIAL CONSTRUCTION & RENOVATION — MARCH : APRIL 2016