Sing Out Andrew – IHad A Dream!
Growing up, Ialways had a zest for drama (on stage and off). Iwas known for my over-the-top musical productions that Iconceived, casted and directed – right on the front porch of my house. I reveled in choreographing dances, designing sets, providing direction to my cast, and, of course, being the star. My love of the stage has been with me since; throughout college Iperformed in just about every community theater musical in the area. Just name a show tune and Ican sing all the lyrics! Like many other aspiring actors, I got a job waiting tables to keep things going, and it was at my first restaurant job that Irealized the show business of the restaurant business – and my love for directing took a new direction.
As a restaurant and hospitality consultant, Iam essentially the restaurant’s creative director. And I love what I do. With established restaurants, our role is to keep the production current and relevant, drawing in the crowds and giving people reasons to keep coming back for more.
With new restaurants, we do everything from concept development to naming and designing the whole collateral package. We work with the team and the chef on menu development, design of the room and recruiting the talent. Ultimately, our clients count on our criticism and direction to ensure great reviews and stranding room only crowds.
There are countless things to consider before a restaurant opens, and it seems there are just as many “missed cues” along the way. Our role is to keep the production on schedule, the rehearsals going strong – and to make sure that everything comes together for the big launch.
Then comes my favorite time with every new restaurant – Opening Night! If we have done our job well, the anticipation is intense. The curtains go up – and the world gets to see everyone’s hard work – and Iget to wear a fabulous suit (wait, that’s another story). Restaurant openings are an exciting, though stressful, part of my job. Everything we have done up to that point is now in the hands of our clients. It is up to the chefs, owners, and their staffs to become the real stars of their shows and to wow their audiences.
Of course, my work continues after opening night. It is my job to keep the rooms full and to give every restaurant the best opportunity to become a long running success. We do this by working with our clients to custom create strategic marketing and public relations campaigns that keep their restaurants top of mind and relevant to the media, to their loyal guests, and to new guests eager to try something exciting.
“Razzle Dazzle them and they’ll make you a star!”Simple advice for my clients from a long career in theater.