{"id":35478,"date":"2016-03-10T16:49:37","date_gmt":"2016-03-10T22:49:37","guid":{"rendered":"http:\/\/news.medill.northwestern.edu\/chicago\/?p=35478"},"modified":"2016-03-10T16:49:37","modified_gmt":"2016-03-10T22:49:37","slug":"bohemian-house-enjoys-early-success-despite-competitive-food-scene","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/bohemian-house-enjoys-early-success-despite-competitive-food-scene\/","title":{"rendered":"Bohemian House enjoys early success despite competitive food scene"},"content":{"rendered":"

By Sarah Very<\/a> and Sony Kassam<\/a><\/strong><\/p>\n

Dan Powell and Markus Chwajol met late one night in a neurosurgical operating room.<\/p>\n

Little did they know they would become best friends and business partners \u2013 founding their own Bohemian restaurant and\u00a0taking its annual\u00a0revenue to $2.6 million in under two years.<\/p>\n

Embellished with brightly colored tiles and European-inspired decor, River North\u2019s Bohemian House<\/a> earned a Michelin Bib Gourmand within\u00a0just a\u00a0year of opening. With an average of 175 customers per day on weekdays, and 250 per day on weekends, Boho has created a name for itself in Chicago\u2019s food scene.
\n
\n\u201cDespite the infinite brunching places in Chicago, [Boho] is unlike anything I\u2019ve ever had as a brunch option,\u201d said M.J. Price, an Uptown resident who visited Boho for the first time on Sunday afternoon. She ordered the skirt steak and eggs ($18), and said she appreciated the price and \u201cuniqueness\u201d of her meal, as well as the restaurant\u2019s atmosphere.<\/p>\n

\"Bohemian<\/a><\/div><\/div><\/div><\/figure>
\"Bohemian<\/a><\/div><\/div><\/div><\/figure>
\"Bohemian<\/a><\/div><\/div><\/div><\/figure>
\"Bohemian<\/a><\/div><\/div><\/div><\/figure>
\"Bohemian<\/a><\/div><\/div><\/div><\/figure><\/div><\/div>\n
A look inside Bohemian House. (Sarah Very and Sony Kassam\/MEDILL)<\/div>\n

Powell, co-founder of Bohemian House, started out in medical device sales, working for Stryker for five years and then breaking off in 2011 to start his own medical device distributorship. His partner, Chwajol, is a practicing neurosurgeon at Presence Neuroscience Institute in Joliet, Illinois.<\/p>\n

The two shared an interest in the hospitality industry and spent countless nights reading zoning laws and researching restaurant trends. They brought on a third operating partner and general manager, Dan McCormick, 41, who had opened restaurants in the past and could offer what Powell said was \u201cinstrumental guidance.\u201d<\/p>\n

Powell, 32, and Chwajol, 47, took out a $250,000 loan and bootstrapped the $1.4 million-project. Within six months of opening in July 2014, Boho saw $1 million in revenue. From January 2015 to December 2015, Boho\u2019s revenue surged 160 percent to $2.6 million.<\/p>\n

\u201cThe way the project came together was awesome,\u201d Powell said.\u00a0 \u201cWe could have never predicted it.\u201d<\/p>\n

\"Boho10\"\u201cThe way the project came together was awesome. We could have never predicted it.\u201d – Dan Powell, partner at Bohemian House<\/em><\/div>\n

Powell said the restaurant\u2019s revenue cycled with the seasons during its first year. He explained that Midwest weather is a huge factor in swaying people\u2019s willingness to eat out.<\/p>\n

\u201cAny restaurant will tell you there\u2019s a spike in seasons,\u201d Powell said. \u201cWe opened in July, so it was a hot new place, it was brand new, and it was our first year. It just had a lot of buzz. Then the winter hit and our sales dipped down. . . February and March were really slow for us last year.\u201d<\/p>\n

Powell added that launching brunch last summer and lunch last fall helped spike the restaurant\u2019s sales, and now Bohemian House is \u201cback to full throttle\u201d with a strong top line of $320,000 last month and 45 employees on staff. Powell projects 5 percent to 7 percent revenue growth this year.<\/p>\n

To attract customers before its opening, Bohemian House released teaser videos that were filmed in Powell\u2019s apartment — its brick walls resembling those inside the restaurant. The team also hung “Coming Soon Boho” banners in the restaurant\u2019s windows. To get the word out, Powell and his partners hired public relations firm Henson Consulting, which specializes in consumer packaged goods, hospitality and restaurants.<\/p>\n

With Henson\u2019s help, Boho began using ads\u00a0targeted to specific demographics and targeted zip code mailers in River North to announce the restaurant\u2019s opening. Sponsored advertisements highlighted Boho\u2019s accomplishments, including executive chef Jimmy Papadopoulos\u2019s multiple Michelin Bibs and his feature in Zagat\u2019s \u201c30 Under 30\u201d list.<\/p>\n

[vimeo 158540853 w=500 h=281]<\/p>\n

The partners\u00a0had originally hired a celebrity chef from the Czech Republic who was \u201cessentially their Wolfgang Puck.\u201d Seven months after opening, however, the chef decided to return home.<\/p>\n

\u201cThat was probably the most stressful part of the process, but thank God because we found Jimmy,\u201d Powell said. \u201cWe found him on Craigslist, and when we met with him, we liked his personality right away and what he was doing in the kitchen. So he became our chef. We didn\u2019t know it at the time, but it was exactly what we needed.\u201d<\/p>\n

Papadopoulos\u2019s very\u00a0first job\u00a0had been\u00a0washing dishes at a mom and pop pizza shop at age 15. Then he cooked pizzas and burgers, moved on to work the seafood counter at Whole Foods full time, and eventually dropped out of high school.<\/p>\n

\u201cI didn\u2019t know what I was going to do for myself or for my life,\u201d Papadopoulos said. \u201cI really had no direction at that point.\u201d<\/p>\n

In 2004, Papadopoulos met a chef who inspired him to enroll at Le Cordon Bleu College of Culinary Arts in Chicago. After graduation he held jobs at Marriott and Renaissance hotels. Papadopoulos worked at Sam and Harry\u2019s Steakhouse in the Renaissance as a sous chef for two years and chef de cuisine for four.<\/p>\n

\u201cIt was a different vibe, completely,\u201d Papadopoulos said in reference to his previous jobs. \u201cI was looking forward to doing something very passion driven. I met the developers of Bohemian House, and we kind of just hit it off. I feel like it was a really good opportunity to do something I was passionate about.\u201d<\/p>\n

For\u00a0Boho\u2019s dishes, Papadopoulos draws\u00a0on the cuisine of\u00a0central European countries such as Hungary, Czech Republic and Germany.<\/p>\n

\"Boho6\"<\/p>\n

Boho’s\u00a0imaginatively designed bar offers specialty cocktails and beer. (Sarah Very\/MEDILL)<\/div>\n

Boho\u2019s small plates range from $8 to $15, while entrees are $19 to $31.\u00a0The partners\u00a0brought in a beverage director, Danny Batista, to create $10 to $13 cocktails and curate a beer menu for the restaurant.<\/p>\n

The signature dish, Chicken Paprikash, goes for $27 and \u201ckeeps the lights on,\u201d said chef Papadopoulos. It’s made with family- farm, antibiotic-free chicken. He explained that\u00a0the fresh ingredients Boho uses drive consumer prices higher \u2013 a commodity- raised pig could cost $1.85, while a well-raised hog would cost more. Bohemian House also makes some of its food items in-house, such as pickles, sausages and mustard.<\/p>\n

\"Grilled<\/p>\n

The grilled chicken paprikash is a customer favorite at Boho. (Source: Anthony Barlich<\/a>)<\/div>\n

\u201cWhen you buy products like what we buy here at Boho, it\u2019s exponentially more expensive than culinary commodity,\u201d\u00a0the chef\u00a0said. \u201cIt\u2019s hard to equate value to your guests, but you just hope they get it and that it resonates with them \u2013 that sustainability is something they want to support. They want to support things with more purpose and ethics behind it instead of just financial gains and making money.\u201d<\/p>\n

While brunching at Bohemian House on Sunday, first-time guests admired the atmosphere and service.<\/p>\n

\u201cIt was a quiet space, and we were able to hold a conversation without having to shout,\u201d said Anne Lyons, a resident\u00a0of Chicago\u2019s south suburbs. She ordered the omelette ($13), and said it had \u201ca lot of fresh ingredients.\u201d<\/p>\n

\"Bohemian<\/p>\n

One of the reasons customers\u00a0appreciate Boho is the restaurant’s peaceful and friendly atmosphere. (Sony Kassam\/MEDILL)<\/div>\n

Her relative Amanda Lyons, a local from Printers Row, said the service was excellent. \u201cI had a preconceived notion that we would feel rushed, and we were not. We could eat brunch at our leisure and just hang out.\u201d<\/p>\n

Friends Carin Hitchens and Kristin Tozzini also stopped by for Sunday morning brunch.<\/p>\n

\u201cIt was so cute inside,\u201d said Hitchens, a Gold Coast resident. \u201cWe walked in and we were both like \u2018oh my gosh, why have we never been here?\u2019\u201d<\/p>\n

Tozzini, from Streeterville, agreed. \u201cWe want to come back at night for cocktails,\u201d she laughed.<\/p>\n

Through its development\u00a0as a business, Bohemian House underwent changes based on strategies that worked and\u00a0some that failed. For example, the operating team had to make changes in the way they trained their staff for the new brunch and lunch hours.<\/p>\n

Last year the team wanted to offer a new late-night option for the River North community. Powell said they tried to push the image of a \u201cliving room\u201d section of the dining space, with its blue leather couches, cushiony big back chairs and coffee tables, as a way to lure people in to grab a quick cocktail after dinner.<\/p>\n

\"Chef“When you have ‘house’ in the name of your establishment, it really better feel warm and homey.” – Jimmy Papadopoulos, executive chef at Bohemian House<\/em><\/p>\n
Photo: Anthony Barlich<\/div>\n<\/div>\n

\u201cBut we learned quickly that it was costing more to run that, with the hours for the employees and not bringing in enough income,\u201d Powell said. \u201cSo we\u2019re going to try to revisit that later down the road.\u201d<\/p>\n

Powell said Bohemian House does not have a \u201ctrue competitor\u201d based on type of cuisine, but remarked that Chicago\u2019s overall restaurant scene is \u201cfiercely competitive.\u201d<\/p>\n

\u201cChicago has the same amount of Michelin restaurants per capita as New York City,\u201d\u00a0Powell said. \u201cThe James Beard awards are here. They\u2019re going to be here for another two years. I think the nation\u2019s kind of seeing us as this new capital of food in the U.S., so competition is extremely high. Restaurants all over River North are fighting for customers. . . \u00a0For the better, I think it pushes everyone to be better.\u201d<\/p>\n

Boho differentiates itself from its competitors by focusing on the Bohemian brand and creating a place of warmth and community.<\/p>\n

\u201cWhat makes Bohemian House a special restaurant is there\u2019s a great level of connection and culture and people feel it when they come in to the restaurant,\u201d Papadopoulos said. \u201cYou feel it with the food and you feel it with the ambience and the thought that went in with the design. When you have \u2018house\u2019 in the name of your establishment, it really better feel warm and homey.\u201d<\/p>\n

The Beef Cheek Pierogies ($15) are filled with roasted carrots, sour cream and pickled onions. (Photo: Anthony Barlich<\/a>)<\/div>\n","protected":false},"excerpt":{"rendered":"

By Sarah Very and Sony Kassam Dan Powell and Markus Chwajol met late one night in a neurosurgical operating room. Little did they know they would become best friends and business partners \u2013 founding their own Bohemian restaurant and\u00a0taking its annual\u00a0revenue to $2.6 million in under two years. Embellished with brightly colored tiles and European-inspired […]<\/p>\n","protected":false},"author":180,"featured_media":36840,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[194,27,585],"tags":[2076,344,2088,2077,2087,2081,99,2086,2079,2080,2082,2078,2090,984,1053,1494],"class_list":["post-35478","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arts-culture","category-business","category-winter-2016","tag-bohemian-house","tag-chicago-restaurants","tag-chicken-paprikash","tag-dan-powell","tag-danny-batista","tag-european","tag-food","tag-healthy-restaurant","tag-henson-consulting","tag-jimmy-papadopoulos","tag-luxury-restaurant","tag-markus-chwajol","tag-michelin-restaurant","tag-river-north","tag-sarah-very","tag-sony-kassam"],"yoast_head":"\nBohemian House enjoys early success despite competitive food scene - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/bohemian-house-enjoys-early-success-despite-competitive-food-scene\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bohemian House enjoys early success despite competitive food scene - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Sarah Very and Sony Kassam Dan Powell and Markus Chwajol met late one night in a neurosurgical operating room. Little did they know they would become best friends and business partners \u2013 founding their own Bohemian restaurant and\u00a0taking its annual\u00a0revenue to $2.6 million in under two years. 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