Cooper's Hawk Winery & Restaurant Builds A Wine Club To Success - washing dishes restaurant jobs

Beer bars are popular, but Chicago-
A chain restaurant that mixes wine clubs with restaurants that offer food is looking for followers.
Cooper's Eagle Winery and restaurant are the fastest-
There are more and more chain restaurants in this country.
In 2018, it earned $0. 28 billion a year in 35 restaurants, up from $0. 22 billion in 2017.
According to dealmic's ranking among the top 500 chain restaurants in 2017, its revenue is up 30% from the previous year.
It was launched in Chicago in 2005 and was founded by Tim McEnery, 29.
Its website describes Cooper's Hawk Winery and restaurant as not just a restaurant, but a "lifestyle brand that combines wineries, modern casual restaurants, Napa"
Tasting rooms and handmade retail markets.
"In 2018, it launched five new Cooper Eagle institutions and plans to open six new outlets in 2019.
It is located in nine states, centered in Illinois, 11 locations and 9 locations in Florida.
All companies-owned.
But mccini invented a clever way to create repeat business: he created Cooper's Hawk wine club, which now has 350,000 wine lovers as members.
Its members span several age groups and consist of 22% millennial, 39% X and 33% baby boomers.
The club is improving at a rate of 25% per year.
Members pay $20 a month-
Bottle member, $38 for two cups
Bottle membership, get loyalty program and get free main courses and other rewards on birthday month.
To provide these wines it runs 125,000-square-
Located in Woodridge, Illinois, Ford winery has a capacity of 685,000 boxes.
But Cooper's Eagle also emphasizes food.
Its executive chef, Matt McMillin, was a former partner of Lettuce Entertain who hosted you in Chicago and is known for opening large bowls and robes and other restaurants.
In addition, a manual market is included in each location, such as the Mini Market
Retail stores selling home wines such as wine, wine accessories, gourmet cuisine and decan water dispensers.
When you open the first Cooper Hawk Winery restaurant, you are only 29 years old.
What is your background?
I grew up working in a restaurant.
At the age of 11, I was washing dishes and fell in love with the people and exciting energy that happened in the restaurant.
I never exercise.
I worked and managed at a restaurant in high school.
Then I graduated from Purdue University with a restaurant and hotel program.
How did you raise money to open the first one when you were so young?
I raised $1.
3 million came from friends and family, mainly checks of $10,000 to $50,000, and received $1 million from SBA bank loans.
What is the initial concept?
McEnery: It's a full working winery and a full-
Service restaurant.
The idea came from the Lynfred Winery I visited, and I thought to myself: the restaurant where they didn't have the winery was too bad.
This reminds me of a winery restaurant.
What role does the wine club play in the success of the restaurant?
Now, it is an important part of the company.
It was small at the time.
It has been expanding in scale for many years.
In addition to the 5,000 people who work at Cooper Eagle, this is probably the most important part of our company. Why is that?
McEnery: If you think of a center and speak, we will put the members of the wine club at the center of everything we do.
We have introduced a benefit for club members to travel to different cooking and wine venues.
Our travel has become a very important part of our business.
What are the main benefits of becoming a member of the wine club?
McEnery: The first is the truly unique wine of the month created for members of the wine club.
Secondly, meet and spend time with people you like
Members with ideas in tasting bars, wine club events and travel experiences.
People in life
Long friendship
You have 350,000 members.
How to find new members?
McEnery: this is 100% depending on how people visit the tasting rooms and restaurants.
They are having a glass of wine or dinner, and the waiter or bartender introduced them to the idea of the wine club.
Members can cancel at any time;
We try to keep it interesting and interesting.
How does it produce repeat operations, one of the secrets of restaurant success?
This is the secret sauce.
When we run the database the next morning on the last day of the month, they are welcome to come over and get the wine.
You can imagine what it looks like when 350,000 wine members come in;
Our pick-up ratio is 99%.
Someone might say, "Hey dear, we have to pick up the wine, why don't we have dinner?
"What is the key to your income growing at 30% a year?
First, we invested before we grew.
We have 100 people in the restaurant.
They prepare us for opening more restaurants by 2021.
We can open more branches because of them. They’re a well-oiled machine.
Describe the food and character of Chef Matt MacMillan.
He and I both have ideas about food.
He's a lot like Rob Warren, our winemaker.
Both learn from their cooking and wine experience what our wine club members are looking for and looking.
Matt knows what they want and we work together to push their cooking envelope.
Some of your favorite dishes include soy
Ginger salmon shrimp scallop rice?
Sounds upscale?
Our menu contains all the elements.
We call it the 20/60/20 rule: 20% of the merchandise is more modern, the cooking is more advanced, 20% of the merchandise is in the safe area like spaghetti and meatballs, and 60% is Cooper hawk's favorite dish.
So everyone has something.
Who is the target audience?
You can see every step of life.
Businessmen, families, shoppers and people of all ages.
The average price for dinner is $33.
Why is your Cooper hawk restaurant company?
Own rather than franchise?
McEnery: this is probably the most complex restaurant model in the industry.
We are committed to maintaining a quality experience, so we want to maintain control over it.
It's all about keeping It company-owned.
Describe your plan for the next two years.
McEnery: We are committed to innovating at our growth rate in the coming years.
For example, we are exploring the creation of a stay, breakfast or hotel.
Providing additional benefits to our wine club members is a major strategic effort.
Where does most of your income come from?
We are the biggest wine club in the world.
First, 70% come from traditional restaurants and 30% from other sources of income.
How to choose a new location?
The first is density, traffic, and cluster strategy.
We don't want to open a restaurant in a remote place.
We are more willing to build brand awareness and supply chain in three aspects.
This limits new market risks.
If we open five, we will open four through the cluster strategy, one is groundbreaking.
Say the three keys to growth. McEnery: 1.
Focus on the existing restaurant base; 2.
Investment before growth; 3.
Your plan is not enough, so we will concentrate on making a great plan.