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6 questions for Sam Hart, the founder and chef behind Counter-

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The kitchen team mid-service captured by Ryan Allen.

By Sophie Brochu

Chef Sam Hart discusses nurturing people, proper time off, and operating as a collective in six rapid fire questions.

1. Counter- incorporates fine dining, art, and community. What is the role of a modern day restaurant?

The role of the modern day restaurant is to renew the importance of why restaurants began in the first place. Nurturing people, telling stories, showcasing the season, supporting our agriculture.

2. How do you balance preparation and research for upcoming menus with day-to-day service?

There is not really a daily or weekly balance. It comes in streaks. Sometimes I won’t have any ideas or I’ll be in a block for an extended period of time, other times I can make six months of menus in a weekend. We have put pen to paper the final 98 menus of the last 2,952 days of the restaurant, and now, it’s all about tweaks and polishing.

“We approach our menus as a crime-writer might approach a plot.”

 

3. How is Counter-operating as a collective?

Counter- is operated by Irreverently Refined Hospitality. We are an employee-owned group and make almost every decision together, and that way, it’s a singular vision after the choice has been made.

4. How is the hospitality industry transforming?

It’s going to two drastically polar sides. People want fast, cheap, impersonal food or they want slow, luxurious, and intimate experiences. We are focusing everything on the latter.

The menus at Counter- are driven by music, modern art, and even mental health.

 

5. Restaurants are synonymous with family gatherings and celebrations during the holidays, but it can also be a stressful time for industry workers. How do you ensure you’re setting your team up for success? 

Proper time off, pay, respect, and opportunity. We ask every person that interviews what their goals are today, in six months, and in five years. Once hired, along with solid wages, we give three weeks paid vacation, and benefits. Mental and physical health are paramount at the restaurant.

6. How does Tock help your business? 

We are akin to Goldilocks with our reservation platform. Tock fits it perfectly, it’s guest-centric with all of the nerdy ‘chefy’ things for me to play with as well. Being able to tag guests and write notes on their experience, allows us to continue conversations rather that renew them with each visit.

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