Many operators believe a menu needs to be focused. Consultants will tell you that offering too many cuisines is a recipe for failure. First-time startup restaurant owner Matthew Mitchell, a young former pharmaceutical industry executive, thought differently. 

As the name suggests, his concept “Travelers’ Table” reflects his passion for the many international cuisines he experienced in his world travels. At his hip casual full-service restaurant, guests will find Asian, South American, and Mediterranean culinary influences blended with nouveau-American offerings.

In this episode, Matthew explains how he planned this unique concept and staged its opening. He also discusses how to manage a diverse menu in the kitchen, maximize productivity with staff cross-training,  and leverage community marketing to build a loyal following. 

Soon you will be able to learn more about him and his concept on the Food Network. Tune in to this episode of the Corner Booth to hear his story now!