1. What does a day-in-the-life of a creative director/restaurant owner look like for you?
As we grow we need to create exceptionally effective managers so all our teams run efficiently. My primary focus right now is developing systems to make that possible.
2. What inspired the ongoing Aguasal pop-up?
Aguasal is chance to take a vacation every day. We wanted a restaurant that felt, from the moment you walked in, fun, light, and accommodating.
3. What have you learned from it?
We were concerned that the “safe” menu items, like a cheeseburger, would be the big sellers and people wouldn’t want to engage with the more interesting Caribbean inspired flavors. We’re happy to report instead that fish curry outsells the burger 5:1 and our happiest guests are the ones trying the most unique items.
4. What are some of the keys to transitioning your team to a new concept or menu?
Organization and training. In the early days we did everything last minute, moving too quickly and hoping the team could keep up. It made enforcing our rigorous standards difficult. Now I make a point of running trainings myself to ensure everyone is on the same page. (As an aside I find that teams that get great training stay at companies longer so there are two benefits for companies to invest in it).
5. Why is it important to change things up at Rye?
Our company has always been focused on evolving both our concept and our people. That has allowed us to make incredible improvements like launching the tasting menus at Rye, launching our cocktail bar Apothecary, getting full benefits for our staff, and now taking a summer hiatus to try a new project. This process of evolution happens not so that we can keep our team and guests engaged, but as a result of their engagement opening up new opportunities.
6/7. Your group has shown a lot of resilience after the McKinney fire. How do you stay positive and continue to grow?
What’s the alternative? Give up? That’s not an option for us.
8. What benefit do you see from collaboration?
Restaurants are about people. If you have great people, and they are empowered through collaboration, those people will create better results.
9. When it comes to restaurant operations, what are you most proud of?
Six years ago our three partners, and a small group of investors, decided to open a restaurant that did things our way. Even after Covid and a fire, we’re still together and we’re still doing it our way.
10. How does Tock help you run your business?
Selling tickets in advance to tasting menus and dinners is best done on Tock.
