You have to know what your business is and focus on what you do well. Formerly an engineer, Weissgerber admits he hasn't done it alone. Jack is the son of Hans and Maria Weissgerber who migrated to Milwaukee from the Black Forest region of Germany in 1956. Hans worked as a sausage maker until 1967 when the couple opened their first restaurant, the Golden Mast on Okauchee Lake. With the help of Jack, his brother Hans, Jr., their wives and children, the Weissgerber family eventually opened the Seven Seas in Delafield, Gasthaus in Waukesha and Third Street Pier in Milwaukee, experiencing first-hand the intense competition in one of Wisconsin's fastest growing counties.
People have high expectations.
Competition is strong, particularly in casual dining, and restaurant chains can apply their know-how in a less complex manner than what it takes to run a white tablecloth restaurant. In Weissgerber's experience, staff is another critical component of a successful restaurant. You want staff who are capable, who have a sense of responsibility and loyalty. They have to like what they do. They have to enjoy serving people.