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BUSINESS
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April 7 - 13, 2016 » Page 19A
Restaurant owner Jay Cunningham said he wanted to open
a quality table-service restaurant in the neighborhood he
grew up in. Photo by Kathy Mitchell
M it
Jesse's brings table-service dining option to Wesley Chapel
by Kathy Mitchell
U ntil recently, people
craving a meal
in the Wesley
Chapel area around
Interstate-20 were left to
choose among a variety
of fast food restaurants.
Jesse “Jay” Cunningham
decided that needed to
change. In February, he
opened Jesse’s Restaurant
Lounge, a table-service
eatery that features
live entertainment and
international cuisine on
Wesley Chapel Road.
“I grew up in south
DeKalb County. I care about
this area. I want the people
who live here to have nice
dining options,” Cunningham
said. “A couple on a date or
a group of friends getting
together for an evening out
shouldn’t have to drive 15
or 20 miles from where they
live to be served a high-
quality plated dinner and a
cocktail.”
Cunningham’s
experience in the food
service industry began in
fast food, where he has
worked in a corporate office
and as a franchise owner.
He said there is much that
can be learned from the
fast food segment of the
industry. “The major fast
food chains emphasize
that customers care about
quality, service, cleanliness
and value. Those are a
part of any successful food
business. I want to build
on that and take it a step
further and give people a
sophisticated atmosphere
where they have more than
a great meal—they have a
great dining experience.”
In developing his
concept, Cunningham
said he visited a number
of popular Atlanta-area
restaurants. “People want a
nice ambiance, an inspired
menu and first-rate service,”
he said. “A great staff is
crucial.”
Currently Jesse’s
seats approximately 96
customers, but Cunningham
said he is looking at
expansion plans—both
in terms of enlarging the
current restaurant and
opening other restaurants
under the Jesse’s brand.
“But that’s long-term
thinking,” he added. “Right
now, I just want to get this
place on solid footing.”
Among Cunningham’s
past business enterprises
is a pizza franchise and
he said hand-made pizzas
are a specialty in his new
restaurant. “We make our
own dough and our own
sauces,” he said.
The menu includes
other Italian-inspired dishes
such as parmesan chicken
and lasagna along with
traditional Southern offerings
such as fried chicken, fried
fish, honey bourbon pork
chops, and shrimp and grits.
“The chicken and waffles
are very popular,” he said.
There also are steaks,
burgers and Mexican- and
Jamaican-inspired dishes
along with such traditional
bar food as wings and
nachos. At the urging of his
wife, who is a vegetarian,
Cunningham included a
section of vegetarian dishes
on the menu.
Although Jesse’s has
live entertainment in the
evenings, Cunningham is
quick to correct anyone who
refers to his establishment
as a “club.”
“Alcoholic beverages are
available, but the emphasis
is on the food. We are first
and foremost a restaurant.
There is no dance floor
and food service continues
during the entertainment,”
he said.
Cunningham said
he carefully selects
entertainment that is
appropriate for his elegant
dining concept. “The music
is primarily jazz and R&B.
You won’t hear music here
with lyrics that disrespect
women. I want ladies who
come here to feel safe and
respected. I want men here
to behave as gentlemen,”
Cunningham said.
In addition to table
service, Jesse’s has a
take-out counter that can
be accessed through a
separate entrance. He
said in the evenings he
closes “the barn door”
that separates the takeout
counter from the main dining
area.
While Jesse’s now
draws its biggest crowds in
the evenings, according to
Cunningham, the restaurant
also is open for breakfast,
lunch and Sunday brunch.
“People are discovering that
we’re a good place to come
for breakfast. They can relax
with their coffee and watch
the morning news on our
big-screen televisions.” He
said breakfast patrons tend
to gather in the 25-seat nook
in the front of the restaurant,
“but we can serve breakfast
anywhere in the dining area.
I tell business and political
groups they should hold
their breakfast meetings
here. I think they’ll be
pleased.”
Cunningham said he
encourages patrons to share
freely their ideas on how
the restaurant can improve.
“I want to hear the good,
the bad and the ugly,” he
said. “If for some reason we
fail to meet a customer’s
expectations, I want to hear
about it. I don’t want that
person to just never come
back. I want them to give me
the opportunity to correct the
problem. I want to be here
20 years from now.”
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