The staff at Tupelo Honey—which opens in Warehouse Row on Monday—have been training and preparing for what will likely be a busy opening, restaurant leaders said.
"It's incredibly challenging but a lot of fun and very satisfying," David Robbins, who came to Chattanooga to help train the staff, said about opening a new restaurant.
He's been present for the opening of several Tupelo Honey restaurants.
Robbins and Cribb both said their favorite dish is the fried chicken BLT.
And Cribb said her favorite side is the greens.
And one of the bartenders, who has worked in the area for a while, has created a drink using bacon-infused Chattanooga Whiskey, Cribb and Robbins said.
All week, Robbins and general manager of the local restaurant Emily Cribb have been training the new Tupelo team, which is made up of about 110 people.
Servers have been learning the menu and how to enter information into the registers. Cooks have been learning how to read orders and getting a feel for the flow of the kitchen, Robbins said.
Employees have been ringing up mock tickets and cooking practice meals, and they get to eat well at the end of the day, he also said.
The Chattanooga restaurant represents a $1.7 million investment, is located at the motor court entrance of Building North, and has indoor and patio seating for up to 150 guests.
The local restaurant is the largest of all the Tupelo Honey restaurants by about 30 seats.
There are already two locations in Asheville, and in October 2012, leaders opened a Knoxville restaurant.
Owners recently opened a Greenville, S.C., location and have plans for a Johnson City location in 2014, according to Nooga.com archives.
Thursday night, employees worked a preopening event, which wasn't open to the public. RSVPs filled up for that event quickly, restaurant spokeswoman Nathalie Strickland said.
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