"Conceptually, it's a 1940s bar and grill, an old- fashioned, nice American restaurant," Patrick says.
The Majestic Grille seats 220 inside, with room for 50 more on the front patio along the trolley line.
The food is straightforward, with a variety of big salads, hamburgers, steaks, seafood, and pasta.
"It's not meant to be complicated," Patrick says. "There are no fusions here."
Cooks prepare a meal for employees from 3 to 5 p.m. each day. The night crew comes in early to
eat, while the day crew sits after a hard day of work. While this might not be the way staff breaks
are handled at most Memphis restaurants, it's a high-end style of management.
"It's just the way it is," Patrick says. "Everybody sits down and breaks bread. It's crazy to work in a
good restaurant if you can't eat."
That philosophy extends to other areas.
The Majestic Grille offers its employees health insurance and is setting up a 401(k). It also requires
that staff have direct deposit. It makes for a stable work environment.
"We want this to be a career, not just a fly-by-night job," Deni says. "We want people to have a
good place to work where they can earn some money but also learn things along the way. We want
them to have the same passion about this that we do."
The interview process is lengthy. Prospective employees meet with three or more managers, with
at least one of them a supervisor. Hired applicants then train on everything from wine selection to
service.
If it sounds like a lot of work, it is. But it's been worth it so far.
Deni recalls the restaurant's first Saturday night. There was a party of 30 on the mezzanine, the bar
was full, and every seat in the house was occupied. The lights and music were perfect. Patrick and
Deni had been at the restaurant all day. Still, they enjoyed the controlled chaos in front of them.
Remembers Deni: "We sat in the back and said to ourselves, 'This is it. This is our restaurant.'"
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