Pablo Chichoni
Manager, Browning’s Mexican Grill
5805 Kavanaugh Blvd., Little Rock
browningsmexicangrill.com
501-663-9956
Most Gratifying Moment
Maybe it was because it was Halloween, but it was one of those nights when nothing at the restaurant was going right. Especially for the Anniversary couple who had come in to celebrate. They started off by waiting almost two hours for their table. And then they had to wait for drinks, then for dinner. And when the main course finally arrived, it wasn’t what they ordered. They left, as they say, in a huff, and followed that with a blistering e-mail the next day. That afternoon, I arrived at their front door, rang the bell and presented the correct dinners they had ordered, and a ”Happy Anniversary” cake from the best bakery in town. I just wish I’d taken a photo of their expression. That was almost as memorable a restaurant experience as the night I met the woman I’m now married to.
Recipe for Success
1 | History
I started in the restaurant business in 1995. My first restaurant job was washing dishes in a small Greek restaurant in New York City. I became manager within two years. I subsequently worked for large chains like Macaroni Grill and California Pizza, as well as single-entity places like Tres Agaves.
2 | Ambiance
Mexican
3 | Popular
We’ve had a thousand requests for the Saltillo Plate before we opened.
4 | Schedule
About 14 hours is a decent workday.
8 | Rewarding
I like the urgency and activity of the restaurant business. And, of course, the interaction with customers.
5 | Menu
We have the occasional specials, but we like to stay with what works.
9 | A-List Guests
I worked in Sammy Hagar’s Bay area restaurant, Tres Agaves. We had many rock ‘n roll customers but my favorite was Carlos Santana.
7 | Plan B
If I were not in the business I would be insanely bored.
8 | Community
All of my friends are customers. All of my customers are friends.