![]() ![]() Second, the company emphasizes attitude over experience in its hiring process. If a waiter or bartender leaves unexpectedly, having a few extra employees gives the manager time to fill the open spot with the right type of person - not just someone who can take orders and make drinks. This enables the chain to hire out of want, not need. Big Whiskey's stands out by designing its hiring practices to make attaining these employees easier.įirst, each Big Whiskey's restaurant maintains staffing levels that exceed what's typically necessary to run the restaurant, says Matt Caetano, vice president of training and operations. All types of operations, from white tablecloth restaurants to hot dog stands and everything in between, want employees that guests like to be around. Of course, wanting friendly, engaging employees isn't revolutionary. We try to teach our bartenders that it's more than just order-taking," says Sundy. "We try to take that next step of engagement, whether it be a joke or a story or a toast. Friendly, open, engaging: Big Whiskey's looks for those qualities when it hires. High-top seating helps distinguish the Big Whiskey’s bar area from the dining room.Building a restaurant around a mentality means first finding people that can bring that mentality to life. This approach helped the casual-dining chain grow into an eight-unit concept with plans for national (and even international) growth in the works. about an hour drive from Lockwood - Big Whiskey's displays this mentality in both service and decor. We built our entire concept around this guy's mentality." He always seemed to have the right thing to say, a joke or a story or maybe a toast. "He had one customer that would come in and always say, 'I'm only going to have one, so make it a big one.'. It was a farm town," says Paul Sundy, Big Whiskey's co-founder and senior vice president of operations. "My grandfather had a small little restaurant in Lockwood, Mo. ![]() The emerging restaurant chain draws its inspiration from an elderly gentleman enjoying a drink and telling stories. ![]() Not Big Whiskey's American Restaurant & Bar. Despite the name, this casual dining operation doesn’t define itself by drink alone, but by good food and engaging employees.īig WhiskeysA specific type of cuisine - or perhaps a vibe the owners want to create - generally serve as the inspiration for most restaurants. ![]()
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