Life & Work with Lucas Grill of Holland

Today we’d like to introduce you to Lucas Grill.

Hi Lucas, please kick things off for us with an introduction to yourself and your story.
Ask seasoned restaurateurs and they’ll tell you: a restaurant should always tell a story. For Lucas Grill, each of his restaurants’ stories comes from a chapter of his own. Upon finishing high school, Lucas enrolled at The Culinary Institute of America. After graduating 2nd in his class (still a sore subject) Lucas decided to follow family tradition by attending Michigan State University to study Hospitality Business. The next few years flew as Lucas worked for some of the country’s best restaurateurs in Detroit, Chicago, and Grand Rapids.

Once he developed his sense for the business, Lucas decided to take the plunge. Public was born out of his passion for well-crafted food open to all walks of life. Creating a unique dining experience by doing everything the right way, Lucas prepared amazing comfort food that drew the local community together. As Public found success, Lucas turned to his next project: an outpouring of gratitude for his parents’ support of his dreams. Seventy-Six, named for the year of his parents’ marriage, celebrates modern American cuisine and the subtle art of well-chosen wines. On the horizon, Lucas has plans for two new dining ventures: Poquito and Obstacle No. 1, both inspired by his years living in Spain. Together, these four restaurants form the 1983 Restaurants group.

In his free time Lucas enjoys spending time with his family and friends, watching his beloved Michigan State Spartans, and listening to his favorite band Interpol.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The restaurant business is nothing but smooth! Between the COVID-19 Pandemic, inflation, and more, there is always something that keeps us on our toes!

The beauty of this business is the resilience of it’s people. Restaurant workers are tough and can handle a lot on their shoulders. It takes a special breed to work in this business & enjoy doing it. That challenge is what makes it rewarding!

Can you tell our readers more about what you do and what you think sets you apart from others?
I tell people all the time that I’m actually an artist. I know it sounds funny, but the food I put on a plate is art, in edible form. Restaurants are best when they curate an experience for their guests. From the atmosphere, to the food, to the service. When you put it all together it’s the feeling a guest is left with that makes them want to come back. Art, is the same thing; how does a painting or sculpture make someone feel. How does the art move them? It’s about creating an emotional connection, that is my job.

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
The restaurant industry is in the early innings of a very large shift. The last five years have re-written the playbook for hospitality in America. Quick service and “low labor” models are going to dominate over the next decade.

For full service, which is what I do, the most important part is going back to the previous question; restaurants must curate an experience for guests and give them a reason to walk through your doors. It will be essential for full service restaurants to adapt to consumer changes and meet guests where they want to be met.

Lastly, the experience also has to be worth the money. A $20 cheeseburger has become the ‘norm’ but most aren’t worth $10. That’s the challenge, if you need to charge $20 for a cheeseburger, it better be worth it.

Contact Info:

• Website: https://www.1983restaurants.com