OpenTable’s annual sales conference brings together our entire field team, from Tennessee to Tokyo, for a week devoted to sharing ideas, inspiration, and (of course) food. This year we invited a few local San Francisco restaurateurs to participate in a panel discussion about industry trends, business challenges, and how they aim to raise the bar for hospitality. See highlights in the video above!
Chef Timothy Hollingsworth has spent the bulk of his culinary career at The French Laundry, where he cooked along Thomas Keller on the line. After 14 years with TKRG, he moved down to Los Angeles to open his own concept last fall: Barrel & Ashes, a bourbon and barbecue restaurant spotlighting the nostalgic foods he grew up eating in Houston, Texas.
In this Q&A, we ask Timothy all about his fine-dining background, how it translates to barbecue, and how the face of “fine dining” is changing is evolving overall to adapt to new tastes and formats.
Asheville restaurants Cúrate and The Nightbell are owned by not one but two married couples: Liz and Ted Button; their daughter, Chef Katie Button; and her husband, Felix Meana. Each partner has expertise that complements the others’ and contributes to the success of the restaurants — but that doesn’t mean working with family is always easy. Here, Liz and Ted tell us how they met, the story behind their restaurants, and what it’s like to run a business with your spouse and daughter.
Bill and Giuliana Rancic have held plenty of titles over the course of their careers: entrepreneur, journalist, and reality star, to name a few. And impressively, they’ve done much of it together as a married couple. Three years ago they added restaurateur to their resumes with the opening of Chicago’s RPM Italian, which they started with Rich Melman’s acclaimed Lettuce Entertain You restaurant group. Last fall, the team opened a steakhouse, RPM Steak — and more restaurants are already in the works.
Here, Bill and and Giuliana tell us everything they’ve learned about the restaurant industry, including the ever-important lesson: white uniforms and tomato sauce don’t mix. Read on to hear why they love working as a team and their restaurant plans for the future.
Meet Tim and Erin Archuleta, the husband-and-wife team behind San Francisco’s ICHI Sushi & Ni Bar and the upcoming Japanese oyster bar, ICHI Kakiya. Over the course of their 10 years as a couple, they have run a catering business, a pop-up, an award-winning full-service restaurant with around 40 employees. But their secret to success is simple.
“The bottom line is that we’re really nice to each other,” says Erin. “It sounds general, but we really love each other.”
Here, we ask the duo all about building a business together, their very different work styles, and how they’re celebrating Valentine’s Day.