‘Consider restaurant models that are not labor- and service-intensive’

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TV and movies have romanticized restaurants for decades, but nobody will tell you about the hard truths of the industry quite like a seasoned chef who’s left the kitchen professionally. 

Robin Leventhal is a chef, culinary instructor and Top Chef alumni (she placed fifth in Season 6). She owned a thriving restaurant in Seattle called Crave for five years, and is currently teaching the next generation of chefs as the director of culinary arts at the Wine Country Culinary Institute in Walla Walla, Washington. Leventhal knows nearly every aspect of a restaurant, inside and out, and shares some of her veteran advice with The Prep. -Julien Perry

Looking back, what, if anything, would you do differently as a restaurateur?

If I was to ever do it again, I would not be at the mercy of a landlord! My biggest lesson: purchase the building, if at all possible. Building out someone else’s space and then having to walk away from that investment really stung.

Also, do not think a POS system is an optional investment. It will pay for itself in the first two months.

What has being a culinary instructor taught you about cooking/managing staff/the industry in general?

First, innovation has always been what leads to success in any industry, and education is no different. It’s a new world and the very idea of being a student has changed; not dissimilar to how service has taken a step back in favor of the grab-and–go model.

Second, engaging with my students through the communication platforms they use is paramount. In turn, they have taught me as much about connecting with their generation.

Lastly, implementing a grab-and-go model into your marketplace can be fundamental in the success of any food service business. I encourage my students and future business owners to think outside the formal “restaurant” box and consider models that are not labor and service intensive. It is imperative to minimize your bottom dollar investment and costs in your business model to thrive in today’s market.

What can you tell us about this new crop of chefs? 

As a creatively driven person, I ran my restaurant with the conviction that each of us is unique and I welcomed my staff’s input. I believe that this collective creativity was part of the magic that made Crave such a beloved spot.

Having spent the past 12 years interacting with 20-somethings, I’ve seen a huge change in the future workforce. While this next generation has kind intentions at heart, it is often at the sacrifice of work ethic, risk taking and problem-solving skills.

Many also lack a critical approach to engagement. I do my best to help them understand how this could be problematic and offer tools to avoid these traps.

What should restaurant managers know when it comes to hiring cooks straight out of culinary school? 

A degree is not a guarantee that they are going to be rock stars for you. In fact, I have always held a bit of skepticism as to what that certificate really connotes. Not all schools are the same, nor are all students.

I am a firm believer that a “stage” will tell you much more about who they are and what they know than a resume will. Perhaps I am jaded, but I’ve seen too many exaggerations declared on that piece of paper and I’ve also witnessed plenty of graduates from the CIA who know how to make a perfect French omelet, but don’t play well in the sandbox with others. Anyone in this industry knows that success relies on a cohesive team and this is one constant in this industry that has not changed!

In the end, if you experience a hardworking, reliable person, know they are a unicorn and do everything you can to keep them engaged and give them opportunity to grow with your business.

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