Offering a progressive American menu in an inviting atmosphere, Chris's American Restaurant achieved success in Brookfield, Connecticut, under the leadership of owner Chris Bruno. Bruno also worked with the nonprofit Family and Children's Aid (FCA), leading Chris's American Restaurant in its support of the organization’s efforts to provide mental health care for children and families.
Among its many programs and services, FCA maintains the Intensive In-Home Child and Adolescent Psychiatric Services (IICAPS) program to deliver in-home mental health care to families over the course of six months. The treatment program works with families who need help in the home caring for a child with a psychiatric disorder. Created by the Yale Child Study Center, the program uses a community-based treatment approach with a clinical team that provides in-home services multiple times per week.
IICAPS is designed for children who need more support than provided in a typical outpatient treatment program and for children who have experienced, or are at risk of, hospitalization or residential treatment. During the six-month program, the clinical team partners with the family, the child, and the school system to stabilize the child at home.
Previously known as Fiddler's Restaurant, Brookfield, Connecticut, dining mainstay Chris’s American Restaurant opened in 2003 after rebranding by restaurant owner Chris Bruno. Following its acquisition by Bruno, Chris’s American Restaurant underwent a number of changes to its design and menu. Bruno’s new menu consisted of dishes from progressive American cuisine, a classification of dining comprising traditional dishes with added twists inspired by U.S. regions and cultures.
Residents of the United States come from a variety of different ethnic and cultural backgrounds, with ancestry that traces back to countries throughout the world. American cuisine embraces the heritages that make up the American population and celebrates the adaptability of each culture. Furthermore, it represents the sense of community created through the intermixing of foods, ingredients, and cooking techniques from different cultures to create new dishes. The term “progressive” refers to the constant evolution of American cuisine as chefs continue to experiment with and reinterpret classic dishes.
Due to the mix of ingredients and techniques adopted from other cultures, some chefs continue to debate the definition of American cuisine. While the general consensus among chefs affirms its status as a legitimate type of cuisine, the specifics of its definition can vary among the culinary community. Most-used definitions refer to American cuisine in terms of region, culture, and comfort. Its characteristics are also generally agreed upon by culinary professionals and include dishes that feature foods such as macaroni and cheese, hamburgers, fried chicken, and apple pie.
Led by chef and owner Chris Bruno, Chris's American Restaurant offered progressive American cuisine and achieved widespread recognition in Brookfield, Connecticut. Mr. Bruno implemented a modern menu and conducted renovations at Chris's American Restaurant to stay at the forefront of the restaurant industry.
Today’s restaurants can use technology to stay competitive, engage existing customers, and attract new patrons. Technology experts at the 2015 Restaurant Innovation Summit recently discussed some of the technologies that restaurants are implementing, including beacon technology. According to the vice president of digital innovation at Brinker International, beacon technology helps restaurants connect with guests and potential customers in the area by functioning like GPS and notifying patrons of restaurant promotions.
Additionally, a customer experience technology expert at Bloomin’ Brands explained that beacons, apps, and predictive marketing technologies can help restaurants customize the guest experience. With integrated customer analytic tools, restaurants can gain additional insight into guest preferences, which facilitates further customer personalization. Restaurant Innovation Summit speakers also noted that in-restaurant technologies, such as digital dashboards and tablets, help restaurants better meet customers’ needs.
Restaurateur Chris Bruno owned and operated Chris’s American Restaurant from 1990 to 2010. Formerly known as Fiddler’s Restaurant in Brookfield, Connecticut, Bruno changed the name to Chris’s American Restaurant in 2003 as a nod to the restaurant’s American cuisine. A former chef, Bruno purchased the restaurant at the age of 24.
Here are a few tips to keep in mind when opening a new restaurant.
Do a little homework – It is advisable to conduct a little research regarding the area prior to establishing the restaurant. Knowing in advance whether or not customers in the area prefer fine dining or café-style food will help to determine what type of restaurant should be opened and what measures need to be taken in order to distinguish oneself from the competition.
Consider the location – In doing research, one should evaluate the location to ensure it is accessible to everyone. It is unlikely that a restaurant will be successful if people don’t know about it or are unable to get to it.
Select the right chef – In addition to investing in the guest experience, it is important to invest in the right chef. The chef and his or her culinary creations play an important role in what delights current customers, encourages them to return, and attracts new guests.
The culinary arts are steadily gaining interest in mainstream culture. Shows like Iron Chef and Hell’s Kitchen are entertainment phenomena, but according to the former owner of Chris’s American Restaurant, many individuals are unaware of what defines a chef. Below is an overview of several specific chef types provided by the former owner of Chris’s American Restaurant and Fiddler’s Restaurant, Chris Bruno:
Executive - Number one in the establishment, the executive chef oversees all kitchen activity including menu planning, food quality and preparation, and cost control.
Sous - Assistant to the executive chef, the sous is responsible for training other chefs. If the executive chef is unavailable, the sous chef fills in as needed.
Pastry - Responsible for preparing breads and pastries, this chef plans desserts, coupling them with beverages such as wine or coffee.
Chef de partie - Found in larger restaurants, the chef de partie is a chef that performs a specific task. For example, a saucier that creates sautéed food or a grillardin that prepares grilled items.
Garde manager - A chef responsible for the presentation of all cold foods. The garde manager is also responsible for buffet table appearance, as well as cold sauces and other dressings.
Chris's American Restaurant (Fiddler's Restaurant in Brookfield, CT) delivered progressive American food enlivened by international and domestic regional influences to customers throughout the Brookfield, Connecticut, area.