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Sounds like a really intriguing idea. I thought of one hurdle you didn't address, though. It's not a showstopper, but since this is your idea, I'm curious wheth

Sounds like a really intriguing idea. I thought of one hurdle you didn't address, though. It's not a showstopper, but since this is your idea, I'm curious whether you think it needs to be addressed and, if so, how you'd go about it. Isn't part of the experience at a nice restaurant that you have a wait staff that knows the menu inside and out and can make recommendations? If you effectively have 4 menus that are all changing relatively frequently, it seems like you're asking a tremendous amount of the wait staff, which is either going to drive up your labor cost or make it nearly impossible to find waiters? After all, if you're able to familiarize yourself with 16 new menus a year to the point that you know how every dish is prepared and what compliments what, you can probably do something with more social standing. Do you see this as a problem?

tzs 15y ago
Good question. I think the menus from each chef would be relatively small, showcasing their top 2 or 3 dishes, so it would not be like the waiters need to learn 4 restaurant's worth of menus. Also, since the purpose of the restaurant is to showcase the chefs, and the clientele is going to largely be foodies, perhaps information on preparation and such would be included on the menu. It might be good to have the chefs come out during service and meet the customers. After all, as I said, the chefs are there to build their reputations, and the customers are likely to be foodies. If the chefs can build up good will with them, they are likely to get more buzz and more good blog write ups when they eventually go off and open their own place.