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Issue link: https://ccr-mag.epubxp.com/i/666154
GONE COUNTRY COMMERCIAL KITCHENS about true dry rubbed BBQ is that it's not reusable in the sense that if we don't sell it all tonight, we can't sell it tomorrow. Once we run out, we're out. So it becomes a "get it while you can" thing. What's the biggest issue today related to the construction side of the business today? Chicago is a friendly city, and it's easy to build here. Having built out of state now, the requirements and regulations change drastically. It makes it very diffcult to get projects approved. Also, getting the general contractor and designer on the same page is another issue. It's like reinventing the wheel every time. Talk about sustainability. We are revamping our decorations, menu and music to keep things fresh. Are you optimistic about what you see in the restaurant sector? Absolutely. A lot has changed and there are many new rules to consider, but this doesn't stop anyone. What trends are you seeing? Country baby, country. There also is a lot of oil art in restaurants by recognized artists that are becoming part of the building. For instance, painting a design on the wall. When this happens, people know that you have invested a lot into them. What is today's consumer looking for? Today's consumer wants a fun place to have dinner and continue the experience through the night without having to go to a nightclub. What is the secret to creating a "must visit" restaurant in today's competitive landscape? That's the thing – it's a secret. Tell us what makes you so unique? A lot of people love this business, but I live it. Day to day, this is all I do. 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. CK Today's consumer wants a fun place to have dinner and continue the experience through the night without having to go to a nightclub. 82 COMMERCIAL CONSTRUCTION & RENOVATION — MARCH : APRIL 2016