This week in How success happensI spoke with Jacob Hadjigeorgis, founder and co-owner of Southern Comfort Food Restaurant Jacob's pickles. Hadjigeorgis caught up with me about how this pickle-filled restaurant concept came to be, the brand's expansion from New York to Connecticut, and the fast-casual satellite location that launched in Brooklyn.
You can listen to our full conversation above and read more about this intrepid restaurant and its plans to grow Jacob's pickles. I know you'll enjoy this “disconnected” interview as much as I do.
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Small business values drive success
Growing up in the family restaurant business in New York, Hadjigeorgis was well versed in the “all hands on deck” rigors of running a restaurant. He learned about unique watches, the many moving parts, the crazy lifestyle of a restaurant, and the skills needed to run a small business at a young age. The lessons he learned—and the leadership skills he observed—were the building blocks of his journey to create his future brands. Hadjigeorgis spent time launching a mac-and-cheese concept in Boston, which solidified his passion for the comfort food category. Here, Hadjigeorgis really honed his operational skills, gained managerial experience and immersed himself in front and rear practices.
Ultimately, Hadjigeorgis wanted to be in New York, and he and his father and co-owner, George Hadjigeorgis, began exploring opportunities within the New York restaurant arena. In 2011, he entered into a lease for a 4,400-square-foot space on the Upper West Side — a far cry from the 400-square-foot spot where he operated the mac-and-cheese concept.
Do it for the right reasons and make your work interesting to stay engaged
It was then that Hadjigeorgis began formulating the concept of the restaurant that would become Jacob's Pickles. It would include his own food experiences TRIPSexpands on comfort food and highlights his passion for pickles. His father encouraged him to use his name for the restaurant, and the pair created Jacob's Pickles, the first full-service restaurant for the Pickle Hospitality Group. Haxhigeorgis filled the space with expressions of his personality and experiences.
Read the room and interact with your guests
As soon as the letter came out of the storefront windows, Haxhigeorgis learned what a tight-knit community the Upper West Side was. The restaurant was highly anticipated and neighbors were quick to give feedback. Opening the restaurant was challenging, from the logistics of the kitchen not being on the main dining floor to the many kinks the team needed to work out. Hadjigeorgis' father encouraged him to run with it and show customers what he and the restaurant could do. Direct interaction with customers was what won them over and showed Haxhigeorgis the importance of being present.
No matter what, always make sure your guests leave happy
Knowing that his guests can dine anywhere, Haxhigeorgis and his staff make it a point to honor guests' privilege to dine at Jacob's Pickles. The restaurant has found its groove and the concept has grown, including a satellite location in Timeout Market in Brooklyn and another post in Norwalk, CT. However, successful entrepreneurs always remember where they started and can roll with the punches. With an eye on the future, Hadjigeorgis remains committed to his work, concept and team and is excited about the future.