{"id":54839,"date":"2017-03-08T17:08:43","date_gmt":"2017-03-08T23:08:43","guid":{"rendered":"http:\/\/news.medill.northwestern.edu\/chicago\/?p=54839"},"modified":"2017-03-08T17:09:56","modified_gmt":"2017-03-08T23:09:56","slug":"running-a-restaurant-is-not-a-piece-of-cake","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/running-a-restaurant-is-not-a-piece-of-cake\/","title":{"rendered":"Running a restaurant is not a piece of cake"},"content":{"rendered":"<p><strong>By Christine Huang<\/strong><\/p>\n<p class=\"dropcap\">When Brian Huston opened the doors to Evanston restaurant <a href=\"http:\/\/boltwoodevanston.com\/\">Boltwood<\/a> in June 2014, he envisioned it as a neighborhood bistro with an emphasis on market-driven, locally sourced ingredients. A native Evanstonian, Huston credited Found Kitchen and Social House, a seasonally driven restaurant and lounge that opened in 2012, as his inspiration for the restaurant, and hoped Boltwood would fit into the city\u2019s burgeoning farm-to-table scene.<\/p>\n<p>\u201cWe\u2019re not serving all the food off the back of one truck. We\u2019re going to the farmers markets, we\u2019re using good ingredients,\u201d Huston said, noting that even before opening Boltwood, at 804 Davis St., he often sourced ingredients from the Evanston farmers market and brought them to the downtown Chicago restaurants where he worked.<\/p>\n<p><iframe title=\"Boltwood\" src=\"https:\/\/player.vimeo.com\/video\/207372069?dnt=1&amp;app_id=122963\" width=\"800\" height=\"450\" frameborder=\"0\" allow=\"autoplay; fullscreen\" allowfullscreen><\/iframe><\/p>\n<p><!--more--><\/p>\n<p>Jackie Moss, a customer, noted that Boltwood\u2019s focus on quality ingredients is one of the main draws of the restaurant. \u201cIt\u2019s one of the best places in the area,\u201d she said.<\/p>\n<p>Prior to opening his own eatery, Huston spent ten years alongside Paul Kahan, one of Chicago\u2019s most celebrated chefs, at Blackbird and The Publican. In 2015 Huston was a James Beard Award <a href=\"https:\/\/www.jamesbeard.org\/blog\/2015-restaurant-and-chef-award-semifinalists\">semifinalist<\/a> in the &#8220;Best Chef: Great Lakes&#8221; category.<\/p>\n<figure id=\"attachment_54852\" aria-describedby=\"caption-attachment-54852\" style=\"width: 1100px\" class=\"wp-caption alignnone\"><img fetchpriority=\"high\" decoding=\"async\" src=\"http:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/IMG_3808.jpg\" alt=\"\" width=\"1100\" height=\"825\" class=\"size-full wp-image-54852\" srcset=\"https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/IMG_3808.jpg 1100w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/IMG_3808-300x225.jpg 300w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/IMG_3808-768x576.jpg 768w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/IMG_3808-1024x768.jpg 1024w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><figcaption id=\"caption-attachment-54852\" class=\"wp-caption-text\">Brian Huston and Chrissy Prieto both attended Evanston Township High School. (Christine Huang\/MEDILL)<\/figcaption><\/figure>\n<p>But the business aspects of running a restaurant have posed a learning curve for Huston. <\/p>\n<p>Huston and his wife, Chrissy Prieto, said high initial design costs, discretionary operational expenses and Evanston\u2019s tough business environment, particularly in the winter, have made it difficult for them to turn a profit.<\/p>\n<p>\u201cI\u2019ve been describing it recently like a stone skipping across the lake,&#8221; Huston said. &#8220;It\u2019s like we get up, and then we get down. The thing for us is just trying to trim any fat we can&#8230;and stay above water.\u201d <\/p>\n<p>What\u2019s more, many customers misperceive Boltwood as a \u201chigh-end special occasion place,\u201d Huston said, and some are disappointed when they discover it\u2019s not a fine-dining establishment.<\/p>\n<p>\u201cI think [the misconceptions] can be changed by people coming in here and seeing what it\u2019s about and giving them good service and feeding them good food,\u201d he said.<\/p>\n<p>Revenues in 2016 were $1.47 million, down 5.4 percent from $1.55 million in 2015, Huston said.<\/p>\n<p>\u201cWe lost the luster of the new fun place,\u201d he said, adding that the Cubs, the election and four new restaurant openings in Evanston at the end of last year also contributed to the revenue dip. But the addition of a brunch menu in 2016 helped mitigate the decline, he said.<\/p>\n<p>Huston and Prieto, who manages front-of-house operations, said they are implementing changes to help streamline their business and cut unnecessary costs.<\/p>\n<p>For instance, since opening, Huston said he has used a \u201cfluid\u201d menu that changes daily, enabling him to stay true to the farm-to-table conception of his restaurant and serve the freshest ingredients each day. However, that meant printing dozens of new menus every single day.<\/p>\n<p>\u201cWe spent way too much money on paper last year,\u201d he said.<\/p>\n<p>Instead, he said the restaurant is transitioning to a \u201cseasonal\u201d menu, allowing him to feature the same menus and dishes for longer periods of time.<\/p>\n<p>In addition to cutting excessive printing and paper costs, Prieto said she and Huston are looking into reducing their usage of linens. For the past few years, they have provided cooks and dishwashers with disposable shirts, which are replaced each day. But Prieto said they intend to replace the shirts with reusable aprons made of high-quality heavy cotton.<\/p>\n<p>Although Prieto and Huston are committed to reducing costs whenever possible, they also recognize that some investments are necessary.<\/p>\n<p>For one thing, they will never compromise the integrity of their ingredients, Prieto said.<\/p>\n<p>For another, Prieto said, they have learned the importance of using established marketing platforms. For a short time she switched from OpenTable to Reserve, an online reservation system that costs $99 a month, compared to $1,500 a month for OpenTable.<\/p>\n<p>\u201cWe tried it and it didn\u2019t work.\u201d she said. \u201cOpenTable has been around for 20 years&#8230;. They know what they\u2019re doing, and they\u2019ve built up a network of people. You kind of are getting what you pay for. We made the switch back to OpenTable, and we noticed a boom instantly in sales.\u201d<\/p>\n<p>The restaurant is also committed to continue paying its 35 to 40 employees competitive wages and providing a positive work experience. Huston said they have strong retention rates. Ryan Wesneski, a server and busser, said the restaurant\u2019s policy of pooling tips has helped him feel more like a \u201cstakeholder\u201d in the business.<\/p>\n<figure id=\"attachment_54885\" aria-describedby=\"caption-attachment-54885\" style=\"width: 1100px\" class=\"wp-caption alignnone\"><img decoding=\"async\" src=\"http:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-10-1.jpg\" alt=\"\" width=\"1100\" height=\"995\" class=\"size-full wp-image-54885\" srcset=\"https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-10-1.jpg 1100w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-10-1-300x271.jpg 300w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-10-1-768x695.jpg 768w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-10-1-1024x926.jpg 1024w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><figcaption id=\"caption-attachment-54885\" class=\"wp-caption-text\">Customers enjoying lunch at Boltwood. (Christine Huang\/MEDILL)<\/figcaption><\/figure>\n<p>Despite the business challenges Huston has faced, Boltwood continues to draw dedicated customers with its fresh, inventive food and warm service.<\/p>\n<p>Andrew Brown and Charlie Clarke said they eat at Boltwood at least twice a month.<\/p>\n<p>\u201cI think the food is first good, and it is different than what we can obtain elsewhere in Evanston. It\u2019s a little more creatively prepared. And it\u2019s reasonably close by to where we work,\u201d said Brown.<\/p>\n<p>\u201cAnd there are some good healthy choices,&#8221; Clarke said. &#8220;I\u2019m gluten free and mostly dairy free, and they have some options that can fit both of those categories pretty well. . . . Ambiance is good. If we come at the prime time, it\u2019s a little too crowded. We usually come a little late to avoid that,\u201d he added.<\/p>\n<p>Bill Collins, who said he has eaten at Boltwood a handful of times over the course of the past year, said he plans to return for the fried potatoes and good service.<\/p>\n<figure id=\"attachment_54889\" aria-describedby=\"caption-attachment-54889\" style=\"width: 1100px\" class=\"wp-caption alignnone\"><img decoding=\"async\" src=\"http:\/\/news.medill.northwestern.edu\/chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-11.jpg\" alt=\"\" width=\"1100\" height=\"683\" class=\"size-full wp-image-54889\" srcset=\"https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-11.jpg 1100w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-11-300x186.jpg 300w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-11-768x477.jpg 768w, https:\/\/s3.amazonaws.com\/medill.wordpress.offload\/WP%20Media%20Folder%20-%20medill-reports-chicago\/wp-content\/uploads\/sites\/3\/2017\/03\/FullSizeRender-11-1024x636.jpg 1024w\" sizes=\"(max-width: 1100px) 100vw, 1100px\" \/><figcaption id=\"caption-attachment-54889\" class=\"wp-caption-text\">The crispy potatoes side dish is a customer favorite. (Christine Huang\/MEDILL)<\/figcaption><\/figure>\n<p>\u201cSome of the restaurants in Evanston, the servers tend to be unfriendly, because I guess that\u2019s the cool way to be. But they\u2019re always very friendly in there,\u201d he added. \u201cIt\u2019s always a very welcoming place.\u201d<\/p>\n<p>Moving forward, Prieto said, she feels confident that their efforts to \u201ccut out the fat\u201d in their business will allow them to save money in strategic ways while staying true to their vision.<\/p>\n<p>\u201cThe food is amazing, the staff is great,\u201d she said. \u201cI feel really good about the team that we have right now. I think if we just continue to keep&#8230;consistently doing what we\u2019re doing and consistently doing it well, we\u2019re going to be in a good spot.\u201d<\/p>\n<div class=\"featurecaption\">Photo at top: Kitchen staff preparing before dinner service. (Christine Huang\/MEDILL)<\/div>\n","protected":false},"excerpt":{"rendered":"<p>By Christine Huang When Brian Huston opened the doors to Evanston restaurant Boltwood in June 2014, he envisioned it as a neighborhood bistro with an emphasis on market-driven, locally sourced ingredients. A native Evanstonian, Huston credited Found Kitchen and Social House, a seasonally driven restaurant and lounge that opened in 2012, as his inspiration for [&hellip;]<\/p>\n","protected":false},"author":390,"featured_media":54856,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,3516],"tags":[],"class_list":["post-54839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-business","category-winter-2017"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Running a restaurant is not a piece of cake - 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\/running-a-restaurant-is-not-a-piece-of-cake\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Running a restaurant is not a piece of cake - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Christine Huang When Brian Huston opened the doors to Evanston restaurant Boltwood in June 2014, he envisioned it as a neighborhood bistro with an emphasis on market-driven, locally sourced ingredients. 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