As I write this, my beloved Chicago Cubs are enjoying an unprecedented renaissance under groovy manager Joe Maddon. As a lifelong Cubs fan, decades of shattered hopes remind me to enjoy the moment and not worry about what comes next. But what amazes me about this team is not so much that they are winning but how they are winning. And it strikes me that their success this summer contains a few lessons applicable to the foodservice industry.Read more...
The Restaurant Performance Index chalked up a solid gain in July and operators continued to invest in equipment. GDP was up 3.7 percent in the second quarter. As the economy improves, operators find the labor market tightening. A study finds independent hamburger restaurants grew faster than the chains. These stories and a whole lot more This Week In Foodservice.Read more...
Jimmy Bannos has grown up in the restaurant business, helping his parents in their various ventures in Chicago. In 1985, the Bannos family transformed their neighborhood coffee shop in the jewelry district of Chicago’s Loop into Heaven on Seven, following Jimmy Bannos’ experimentation with Creole cooking and extensive travel and study in New Orleans. Today, 26 years later, the restaurant still stands as one of Chicago’s premier Cajun eateries. Bannos was inducted in to the Chicago Chef’s Hall of Fame in 2007. His newest restaurant The Purple Pig, where his son Jimmy Bannos Jr. serves as executive chef, was named one of the ten best new restaurants for 2010 by Bon Appetit, and has won multiple other accolades for its food and wine selection.
Jimmy Bannos: I've been in the restaurant business for over 40 years and I can't wait to go to work every day.
Jimmy Bannos: My son Jimmy is my partner and executive chef at The Purple Pig. He is a fourth generation chef. My daughter works at the original Heaven on Seven along with my wife Annamarie and my nephew, Anthony Schittino. My other nephew, Andrew Bannos, is the manager at my Naperville, Ill., Heaven on Seven. My niece, Patrice Schittino, is a host at Heaven on Seven on Rush.
Jimmy Bannos: My father was my mentor. I got to work side by side with my father from ages of nine and 20 at a little diner we had. He and I worked together for another 17 years at Heaven on Seven. I used to go fishing a lot with my dad. Nowadays, I'm good for about an hour, maybe two, but after that, I can't sit still. Also, Paul Prudhomme is a mentor. I'm still in touch with Paul and just talking to him is an inspiration.
Jimmy Bannos: Both my grandmothers and definitely my mother. They were all unbelievable cooks.
Jimmy Bannos: I admire all the partners I'm involved with because we are all on the same page and respect each other.
Jimmy Bannos: When I travel I love to check out all the restaurants in the city. Growing up, we would drive to Florida each year and we would go to see family in Biloxi, Miss. That was always a feast — fried catfish, crabs — any seafood in Biloxi was awesome.
Jimmy Bannos: I wouldn't think of doing anything else in my life besides working in the restaurant business.
Jimmy Bannos: Don't ever lose the passion. Keep on reading and traveling, and don't be afraid of hard work and long hours. That's the business.
Jimmy Bannos: The same thing as now — a chef and to own my own restaurant.