We spend more money in the restaurant than we make. But the Ivy Award-winning chef also says he is intrigued by the idea of taking the standards he sets and transplanting them outside the rarefied atmosphere of his restaurant. Just as his first few cookbooks were designed to inspire home cooks rather than let them duplicate his meals, Trotter is looking more to inspire Aramark employees than have them try to re-create his restaurant's experience. It's a chance to spread the word about excellence. The food doesn't have to be intricate, but the mind-set has to be there.
People have to be excited to come in and please people.
The business tie between Trotter and Aramark has been evolving gradually over the past two years. Skeptics predicted it wouldn't last, says Jim Miller, the regional vice president for Aramark who helped bring the two together. Instead, he says, they have grown into partners, with Trotter ready to write a menu for prospective clients on short notice and Aramark supporting some of the chef's charitable causes. A centerpiece of the partnership is the work that takes place at the restaurant. Aramark employees are chosen to participate when they have common goals, Miller says.