We soak in the 90s nostalgia with chef Ryan Pfeiffer as he dishes out the highs and lows of opening this very characteristic Logan Square bar and sandwich shop during trying times. Big Kids ([ Ссылка ]) is open every day of the week minus Tuesday, and offers dine in or to go services via Upserve [ Ссылка ].

𝗕𝗢𝗢𝗞𝗠𝗔𝗥𝗞𝗦
00:00 - Intro
00:13 - Masks
01:59 - How It Started
03:35 - Designing the Menu
04:41 - Hierarchy of Restaurant Staff
05:43 - Michelin Stars
06:05 - Prior Life
07:47 - Confidence and Experience
09:48 - Opening up for Activities
10:08 - Menu Items
10:51 - Constantly Rotating Menu
12:39 - Finding Big Kids and its unique personality
14:16 - Finding Time and Losing Jobs
15:05 - Working with Partners
16:09 - Chicago's Humble Food Scene
16:49 - Favorite Menu Items
17:40 - First Time Opening a Restaurant
18:09 - Takeout Margins
20:31 - Hiring Drivers vs 3rd Party Delivery
21:27 - Conception of Big Kids
22:17 - Tech Deck mini park
22:35 - Tour of the Toys
24:21 - Sourcing Ingredients
26:04 - What Farm to Table Means
27:40 - Where to Get the Bread
28:05 - Current Roles
28:54 - Service Charges vs Tipping
30:51 - To-Go Drinks
32:41 - Outdoor Seating
33:56 - More Locations
34:18 - Dog Lovers and More
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𝗦𝗨𝗕𝗦𝗖𝗥𝗜𝗕𝗘
[ Ссылка ]

𝗙𝗢𝗟𝗟𝗢𝗪 𝗨𝗦
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#logansquarerestaurant #chicagosandwichshop #chicagobar

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