{"id":864,"date":"2015-08-06T19:59:52","date_gmt":"2015-08-06T19:59:52","guid":{"rendered":"http:\/\/www.thestandardps.com\/?p=864"},"modified":"2015-08-06T19:59:52","modified_gmt":"2015-08-06T19:59:52","slug":"qa-with-willie-rhine","status":"publish","type":"post","link":"https:\/\/www.thestandardps.com\/?p=864","title":{"rendered":"Q&A with Willie Rhine"},"content":{"rendered":"

A Conversation with Willie Rhine
\nCo-owner of Eight4Nine Restaurant & Lounge<\/strong><\/p>\n

 <\/p>\n

And the winning number is 849\u2026 or should I say Eight4Nine Restaurant & Lounge. That\u2019s the name of what is sure to become one of Palm Springs\u2019 newest hot spots. Co-owned and operated by the inimitable Willie Rhine (the other half of the business equation is renowned photographer John Paschal) Eight4Nine is scheduled to open this summer in the Uptown Design District in Palm Springs. Running the highly successful Lulu California Bistro, has given Willie great insight to the restaurant world in Palm Springs. He plans on bringing that same blueprint of success to Eight4Nine. We were very fortunate to get him to take a breather from his crazy busy schedule to talk to us. Here\u2019s what he had to say.<\/p>\n

 <\/p>\n

Why did you decide to pursue a career in the restaurant business? How did you get your start?<\/strong><\/p>\n

I started as a server back in Scotland at the age of 16 in a family run hotel\u2026. Fast forward to Palm springs. I owned and operated a 100-seat theatre on Arenas Road called Top Hat Playhouse. The theater struggled and we closed it down in 2000. Fortunately during the days of TopHat I met Barbara and Jerry Keller, Barbara and a mutual friend Merilee Byron together tried to help raise money and save TOPHAT on many occasions. After the theatre closed I was spending some time as a guest at a British Pub called The Cheeky Monkey, after a few visits the Scottish owners asked me to come work for my cider\u2026 I did just that for almost two years. Later I went on to work at Le Vallauris restaurant. After spending almost 5 years with direction and guidance from Paul & Tony Bruggemans it was time for change. Jerry Keller had just opened Acqua Pazza at the River and faced a few issues with management. Jerry offered me a job and that started my career in management\u2026 I loved it.<\/p>\n

 <\/p>\n

As a restaurant manager, how important is it to have actual experience in every aspect of the business?<\/strong><\/p>\n

I\u2019m not sure that you need experience in every department; I have experience in every area in the front of house but very little experience in the kitchen. Much like the theatre, you need to find all the right people and put them in the right place. The chef ran the kitchen.<\/p>\n

 <\/p>\n

What advice can you give to those who would like to open a restaurant of their own someday? How can they get from point A to point B?<\/strong><\/p>\n

I think it very important to have experience in the business. The restaurant business is hard work; it takes time and dedication. The owner needs to know how to be a leader and guide the staff accordingly. Being fair with your employees is crucial.\u00a0\u00a0 Getting from A \u2013 B\u2026.\u00a0\u00a0 Find a location, have the funds or the means to get the funds\u2026. Create a design, a business plan and find a gimmick\u2026You gotta have a gimmick. Find all the right people and put them in the right spots\u2026 Practice lots of patience and persevere\u2026. before you know it you have a restaurant.<\/p>\n

 <\/p>\n

You\u2019ve emphasized community service in your career and through your restaurants. In addition to being active in many organizations, you\u2019ve been recognized locally and nationally. Tell us about these honors, and why is this important to you.<\/strong><\/p>\n

It\u2019s simple, Be Nice\u2026 Two words! We all have opportunities to help; I try to be help whenever I can, in many different ways. Helping quietly is without a doubt the most rewarding.<\/p>\n

 <\/p>\n

Years ago you ran the Top Hat Playhouse on Arenas Road (I remember it well), besides the obvious what are some of the differences in running a business like that and a restaurant?<\/strong><\/p>\n

Now I get paid for running the show\u2026.<\/p>\n

 <\/p>\n

This summer you will be opening your own restaurant, Eight4Nine, tell us a bit about it. <\/strong><\/p>\n

The casual upscale EIGHT4NINE Restaurant & Lounge is owned and operated by my business partner, John Paschal and I. John brings to the table a similar work ethic and creativity much needed for success.<\/p>\n

 <\/p>\n

The crisp white interior of EIGHT4NINE Restaurant & Lounge creates a minimalist atmosphere and a blank canvas to reflect the diverse colors of the delicious culinary creations by Executive Chef Chuck Courtney. The furniture is; eclectic, farmhouse tables, modern tables alongside contemporary, antique and modern chairs, equal parts luxurious and comfortable\u2026 The hot jewel tone fabrics and original works of art provided by Melissa Morgan Fine Art in Palm Desert are used throughout the private dining rooms to ensure each space has its own personality.<\/p>\n

Fine wines and expertly crafted cocktails are offered in the spacious lounge that features an all-white backlit onyx bar with Louis XIV ghost chairs and stools.<\/p>\n

Dine on the Patio, inside in the incredible massive corridor or celebrate in one of the art filled Private Rooms. We shall serve Lunch & Dinner daily from 11am & Brunch from 9am on Saturday & Sunday. This is the place where you\u2019ll find \u201cHappy Days\u201d in the Lounge, an all-day, everyday menu with an Ate for $9 section.<\/p>\n

EIGHT4NINE is not only about food and drinks, being in the Design District it has to be about art. The walls are draped with Original photography provided by renowned photographers such as John Paschal, Michael Childers, Stacey Jacobs and John Arsenault-Swiader. Guest will have to dine at EIGHT4NINE to find out the few gimmicks in store<\/p>\n

 <\/p>\n

I recently read that you will continue your duties as GM at Lulu as well as run Eight4Nine, that seems to be a very tall order how are you planning on making it work?<\/strong><\/p>\n

Lulu has a great management team and we shall create a similar crew at EIGHT4NINE. Each of the managers knows what to do and do their jobs well. It takes less than 5 mins to drive from one location to the other\u2026. I will spend time at both. I have always worked both day and night and have no problem with the hours. I\u2019ll get to see my loving partner both at home and at Eight4Nine.\u00a0\u00a0 As long as I get my Sundays off\u2026For breakfast at Ricks, a walk round Revivals and the Estate Sale\u2026 A nap and dinner at home with my Baby, I\u2019ll be fine.<\/p>\n

\u00a0<\/strong><\/p>\n

We wish you the best of luck; finally what is the secret to your success?<\/strong><\/p>\n

It\u2019s not a secret, many people have heard of the principles. I practice the principles today in all my affairs, especially in my business life. A few of those principles are Honesty, Perseverance, Humility, Service and Faith.<\/p>\n","protected":false},"excerpt":{"rendered":"

A Conversation with Willie Rhine Co-owner of Eight4Nine Restaurant & Lounge   And the winning number is 849\u2026 or should I say Eight4Nine Restaurant & Lounge. That\u2019s the name of what is sure to become one of Palm Springs\u2019 newest hot spots. Co-owned and operated by the inimitable Willie Rhine (the other half of the business equation is renowned photographer John Paschal) Eight4Nine is scheduled to open this summer in the Uptown Design District in Palm Springs. Running the highly successful Lulu California Bistro, has given Willie great insight to the restaurant world in Palm Springs. He plans on bringing that same blueprint of success to Eight4Nine. We were very fortunate to get him to take a breather from his crazy busy schedule to talk to us. Here\u2019s what he had to say.   Why did you decide to pursue a career in the restaurant business? How did you get your start? I started as a server back in Scotland at the age of 16 in a family run hotel\u2026. Fast forward to Palm springs. I owned and operated a 100-seat theatre on Arenas Road called Top Hat Playhouse. The theater struggled and we closed it down in 2000. Fortunately […]<\/p>\n","protected":false},"author":1,"featured_media":865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[397],"tags":[705,707,706,708,704],"_links":{"self":[{"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/posts\/864"}],"collection":[{"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=864"}],"version-history":[{"count":1,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/posts\/864\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/posts\/864\/revisions\/866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=\/wp\/v2\/media\/865"}],"wp:attachment":[{"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=864"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=864"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thestandardps.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=864"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}