Today we’d like to introduce you to Jim Lederer.
Jim has been involved in restaurants since 1984. He set a fast pace the first few years of his career with the Stouffers Restaurant Corporation, moving his way up and working in 5 different restaurants in two years. He then got involved with a rush street tavern, back when Rush Street was the entertainment destination in Chicago for late night activity. During his stay on Rush Street he watched the closing of Faces, Sweet Water and other well-known establishments on Division Street shut down. Once he was introduced to Don Roth there was a short courting period. The relationship grew quickly and Jim had taken over Don Roth’s in Wheeling less than a year after he started. He was 24 at the time and recently engaged. Things could not have looked any better. Jim spent the next 9 years with Don Roth’s in Wheeling, growing as a young parent and businessman. As Jim had a wonderful opportunity to get involved with Lettuce Entertain You Enterprises, he went to Bub City and ended up running the kitchen. While there he was given the kitchen to set up all of the ordering and purchasing systems up to Lettuce standards.
Jim was presented another excellent opportunity to springboard his career again and open up Crawdaddy Bayou, in Wheeling. As this one began with a set of blue prints a chef and two owners, his job was to bring this dream to life. As the restaurant went straight to five million its first year the restaurant was flourishing. The opening team that was developed did an incredible job bringing the first real Mardi Gras to Chicago. The media and marketing frenzy kept Jim busy at Crawdaddy for over 4 years. Jim then was recruited to assist in consulting. Jim took a break from operations and traveled and consulted in food & beverage for two years. As the recession at the beginning of 2001 began to slow down the consulting industry, Jim met up with Captain Lovell at Lovells of Lake Forest. There Jim directed the Front of the house and helped son Jay Lovell tune his business. As September 11th hit, the industry changed again. This was perfect timing for Jim to institute numerous structural changes in the organization. Everything from the management to menus took on a different look to create a profitable restaurant. As Jim has always been tied to the community, he has not only been on the board of directors for the Wheeling Prospect Heights Area Chamber of Commerce and Industry for many years, but also most recently taken on the role of the president of the Chamber. As the chamber president Jim has created a Restaurant Row Hospitality Group, which promotes and educates its members.
After seeking advice on the menu, Jim decided to create Bluegrass in 2004, concept was really great food and service, something not executed well at almost any price points yet alone the casual price point.
They have been in business just over 13 years now and are still growing.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Struggles are only mind over matter. In 2009 my opening partner and Chef David Teichman passed away, in the middle of Mardi Gras. He watched from above as we finished Mardi Gras and redeveloped the concept after the market had change in October of 2008. Which was a bigger challenge, the world changing or my partner passing? To have both at once has showed our resilience in business. We believe in change. In today’s world, it changes or be changed. We watch our staff and guests closely to make our adjustment. We have yet to have a perfect day yet. Mistakes are made daily, but it is how we confront them that makes a difference.
Bluegrass – what should we know? What do you guys do best? What sets you apart from the competition?
We are in the entertainment business; some people call it dining. We service our guests and create wonderful experiences. As my background is more fine dining, that segment of dining is very challenged to be successful. Yet great food and great service will never go out of style. We are more service driven. Great staff, big smiles, and big hearts.
Most restaurants have mastered the art of mediocrity. There are so many mediocre restaurants that make us look good. We just do it better, have more fun.
Our menu too is eclectic. You can find thing here that you just do not see other places at casual price points. Our execution is also well above average. We have a few southern items like Jambalaya, Etouffee & Gumbo. We have four seasonal menus, Mardi Gras, Cinco de Mayo, BBQ fest and Oktoberfest. We are always creating “wow” items. We do not just serve meals, we create experiences!
What moment in your career do you look back most fondly on?
It has not happened yet! Just starting Bluegrass was cool, keeping it growing for 13 years? We have had many fabulous nights and occasions here in little Highland Park. But our best on has yet to happen…
Contact Info:
- Address: 1636 Old Deerfield Road, Highland Park, Il 60035
- Website: www.Bluegrasshp.com
- Phone: 847-831-0595
- Email: info@bluegrasshp.com
Image Credit:
In- house Photographer, Rusti
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