This week How success is createdI spoke with Jacob Hadjigeorgis, founder and co-owner of the Southern cuisine restaurant Jacob’s Cucumbers. Hadjigeorgis spoke candidly with me about how the pickle-based restaurant concept got here about, the brand’s expansion from New York to Connecticut and the fast-casual satellite location it opened in Brooklyn.
You can take heed to our full conversation above and read more about this intrepid restaurateur and his plans to expand Jacob’s Pickles. I know you may enjoy this “unplugged” interview as much as I did.
Small business values are the driving force behind success
Growing up in his family’s restaurant business in New York City, Hadjigeorgis was well-versed in the rigors of running a restaurant with all hands on deck. He learned about the crazy hours, the many moving parts, the crazy lifestyle of a restaurateur, and the skills needed to run a small business at a young age. The lessons he learned—and the leadership skills he observed—were the building blocks for his journey to create his own future brands. Hadjigeorgis hung out introducing the mac and cheese concept to Boston, which solidified his passion for the comfort food category. It was here that Hadjigeorgis truly honed his operational skills, gained management experience, and immersed himself in front- and back-of-house practices.
Ultimately, Hadjigeorgis desired to be in New York, and he and his father and co-owner, George Hadjigeorgis, began exploring opportunities in the New York restaurant scene. In 2011, he signed a lease for a 4,400-square-foot space on the Upper West Side—a far cry from the 4,000-square-foot space where he ran his macaroni and cheese concept.
Do it for the right reasons and make your work interesting to remain engaged
That’s when Hadjigeorgis began formulating the concept for the restaurant that might turn out to be Jacob’s Pickles. It would incorporate his culinary experiences from his travels, expand on the comfort food aspect and highlight his passion for pickles. His father encouraged him to make use of his name for the restaurant, and the duo created Jacob’s Pickles, the first full-service restaurant for Pickle Hospitality Group. Hadjigeorgis infused the space with expressions of his personality and experiences.
Read the mood in the room and interact with your guests
As soon as the newspaper was out of the windows, Hadjigeorgis learned what a tight-knit community the Upper West Side was. The restaurant was highly anticipated, and neighbors were quick to supply feedback. Opening the restaurant was a challenge, from the logistics of a kitchen that wasn’t in the primary dining room to the many kinks the team needed to iron out. Hadjigeorgis’ father encouraged him to run and show customers what he and the restaurant could do. The direct interaction with customers was what won them over, and it showed Hadjigeorgis how essential it was to be present.
No matter what, all the time make sure your guests leave completely satisfied
Knowing that his guests can eat anywhere, Hadjigeorgis and his staff make it a point to honor the privilege of guests dining at Jacob’s Pickles. The restaurant has found its groove, and the concept has expanded, including a satellite location in Time-out market in Brooklyn and one other location in Norwalk, CT. However, successful entrepreneurs all the time remember where they began and are in a position to go with the flow. With an eye on the future, Hadjigeorgis stays committed to the work, the concept and his team, and is excited about the future.