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14 ANNUAL BUYING GUIDE 2009 | sANt

Greatest management challenge o 2008:

As we . . . expand, it has been a challengeto transplant the Jaspers culture rom one

major city to another. On top o that, the

current economic climate that we are all

experiencing isnt helping the situation.

Most signifcant culinary trends: I have

made it a priority to seek local, organic,

and sustainable products in each o my

restaurants.

Best high-tech kitchen tool: Hands

down, my Apple MacBook Pro. It allowsme to categorize all recipes, kitchen

specifcations, and menus. My set o

stainless-steel Chroma Knives by Porsche

isnt bad either!

Best idea or training or motivating sta:

I have learned that its not enough to tell

sta; they need tosee the dierence. Its

one thing to teach someone, but when

they experience the results frsthand, it

defnitely hits home.

Best profts-producing idea or 2008: The

on-the-road Iron Che Texas Tour. When

my brother and I deeated Bobby Flay

on Iron Chef America, I decided to reair

the show in each restaurant with a wine

dinner eaturing the winning menu.

Best cost-control measure: Avero

Slingshot. Its statistics-tracking sotware

that interaces with our POS system and

allows us to track more numbers than we

have time to analyze.

Best example o how you meet or exceed

customers expectations: The complete

and relentless use o our customer

database. We enter inormation on our

clientele in order to provide a more

personalized experience.

Most signifcant anticipated change or

2009: Our goal is to expand our catering

at Abacus and al l Jaspers locations.

C

he Kent Rathbun has the

culinary world covered. Hisagship Dallas restaurant,

Abacus, creates a round-the-world

menu, drawing on Mediterranean,

Cajun, Creole, and Pacifc Rim inu-

ences. His second restaurant concept,

Jaspers, with three Texas locations and

a ourth on the way, eatures gourmet

preparations o oods that might be

ound at an all-American backyard

picnic. Whether inspired by the ches

travels abroad or his Missouri upbring-

ing, the menu items at each locationare prepared with the high-end ingre-

dients and artul sophistication made

amous in Europes most elegant din-

ing venues.

Rathbuns superb execution has

helped him land guest appearances on

several national television programs,

including the Food Networks Iron Chef

America, and has earned him coverage

in the nations leading magazines and

newspapers. Such notice bespeaks

more than well-prepared dishes;the ches solid business sense is

well regarded. What we do as ches

is put together a collection o very

well-executed aspects that make

our business successul, Rathbun

explains. Service, ood, and hospitality

are topped with a hearty dose o

genuine enjoyment. I thrive on

giving my guests an unexpected and

unorgettable dining experience.

Kent Rathbun>>Owner, Abacus in Dallas and

Jaspers restaurants in Plano,

Austin, and The Woodlands, all in

Texas

Abacus & Jaspers Restaurant Group

6860 North Dallas ParkwayPlano, TX 75024214-559-3111

kentrathbun.com

Average Number o Seats per

Restaurant 160; 270

Customer Profle 30- to 60-year-oldswho appreciate good ood

Food Style Contemporary global cuisinepushed to the culinary limits; comort ooddone with a ches fair

Average Number o Weekend Covers

500; 1,200

Average Price o Entree $40; $30

Best-Selling Entrees Wood-RoastedBualo Tenderloin with Red Wine Butter,

Trufe Whipped Potatoes, and Baby

Vegetables; Texas Peach Barbecued PorkTenderloin with Bourbon Creamed SweetCorn

Average Food Cost Percentage 31.5%

Average Dinner Check per Person$115; $48

The complete

and relentless useo our customer

database. Weenter inormationon our clientele inorder to provide amore personalizedexperience.