We had the good fortune of connecting with Christopher Greer and we’ve shared our conversation below.
Hi Christopher, we’d love to hear more about how you thought about starting your own business?
Freedom, Mobility, Money. The Hospitality industry is brutal considering how many hours you put in everyday, week, month, year. Day after day, grinding for someone else to take a vacation, sending someone else’s child to college, at some point you realize..WOW if I can work this hard for someone else, I can do this for my family. The work load isn’t for everyone but I can endure and embrace it, I actually really enjoy working…a lot. Factoring in my salary working for other people, I scaled down the overhead and turn around to make it work for myself. Yes I’m not doing 500 covers a night, I’m not turning 2 million in revenue a year, but I don’t have too. Being the main labor force and scaling down the amount of seats to turn on a daily schedule, I can basically bring in what I was formally earning being employed by someone else, with the freedom to create new menu items and execute them the way I see fit .
Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
I’ll keep this simple, we do what other restaurants aren’t doing. We don’t brand ourselves seriously and hold a very take it or leave it approach to the service industry. Keep it rock n roll or go home.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
This question is super unfair. I work like 100 hrs a week and have no friends…annnnddd Covid. A couple of things I would do though -Take them to the creeks/swimming holes (yea that’s Chattanooga, cut off shorts and swimming holes) -Tons of divey taco spots that you won’t see in the downtown area. -shotgun a white claw in the back of a truck somewhere
Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
Haha. Well every Chef, Sous Chef, and B.O.H / F.O.H crew that has had to tolerate my madness. I would like to signal out the Adele’s crew (Johnathan Waxman), I learned so much working under their guidance, plus had fun while doing it.
photo cred: Chloe Wright —instagram soap.oprah