We were lucky to catch up with Christophe Cevasco recently and have shared our conversation below.
Christophe, looking forward to hearing all of your stories today. What do you think it takes to be successful?
To be successful in the restaurant industry, several factors contribute to achieving positive outcomes. Firstly, providing high-quality food and beverages is crucial. This involves sourcing fresh ingredients, maintaining consistent taste and presentation, and catering to diverse dietary preferences.
Secondly, exceptional customer service plays a vital role. Ensuring prompt and friendly service, addressing customer needs and concerns, and creating a welcoming atmosphere are essential for customer satisfaction and loyalty.
Additionally, effective management and organization are key. This includes efficient operations, proper inventory management, cost control, and maintaining a clean and safe environment.
Furthermore, successful marketing strategies are necessary to attract and retain customers. Utilizing various channels such as social media, online platforms, and traditional advertising can help increase visibility and reach a wider audience.
Lastly, staying adaptable and responsive to industry trends and customer preferences is crucial. Regularly updating menus, incorporating new technologies, and seeking feedback from customers can help stay ahead of the competition.
Overall, a combination of excellent food, outstanding service, efficient management, effective marketing, and adaptability are essential for success in the restaurant industry.
As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?
Beeside Balcony is a hidden gem that started off in old Del Mar, CA with a relaxed seaside chic décor where guests enjoy ocean views from the covered outside balcony. During cooler weather, Beeside’s got you covered with amazing patio heaters and an intimate inside dining room.
Our guests tell us that “every dish that comes out of the kitchen is a culinary delight.” Chef Christophe sources produce from local farms, and features organic free-range lamb, sushi-grade salmon, prime steak, and imported cheese, salumi and olives.
A third generation chef of Spanish and Italian descent, and hailing from Paris, France, my restaurant career began at 17 in the kitchen of my father’s restaurant in Pasadena when we first emigrated to the USA.
Upon returning to Southern California in 2011, I spent 8 years as the Managing Partner of Eddie V’s Prime Seafood in La Jolla. Here I deepened my knowledge of sourcing and cooking the freshest seafood available, while delivering world class service.
Today, I return to my roots in the kitchen as the Executive Chef and Owner of Beeside Balcony in old Del Mar and La Jolla village. The laid back coastal vibe of these seaside towns, combined with the attention to detail from my fine dining background, infuses Beeside Balcony with an easy elegance that elevates any gathering, and makes the perfect backdrop to showcase my Global Mediterranean menu.
Any advice for growing your clientele? What’s been most effective for you?
its not just one strategy but a compilation of strategies such as always acknowledging your guests, proactively attending to their needs before they ask for anything. Being consistent at all times with food and service.
How do you keep in touch with clients and foster brand loyalty?
I am constantly in my restaurants, touching tables, talking to guests, meeting first time dinners and making sure they are having a great time.
Contact Info:
- Website: https://beesidebalcony.com/
- Instagram: @beeside_balcony @beesdiebalconylj @chef_christophe.c @
thehivelajolla - Yelp: https://www.yelp.com/biz/beeside-balcony-del-mar. https://www.yelp.com/biz/beeside-balcony-la-jolla-3
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