Abacus & Jasper’s Restaurant Group
6860 North Dallas Parkway
Kent Rathbun
>> Owner, Abacus in Dallas and
Jasper’s restaurants in Plano,
Austin, and The Woodlands, all in
Texas
C
hef Kent Rathbun has the
culinary world covered. His
flagship Dallas restaurant,
Abacus, creates a round-the-world
menu, drawing on Mediterranean,
Cajun, Creole, and Pacific Rim influ-
ences. His second restaurant concept,
Jasper’s, with three Texas locations and
a fourth on the way, features gourmet
preparations of foods that might be
found at an all-American backyard
picnic. Whether inspired by the chef’s
travels abroad or his Missouri upbring-
ing, the menu items at each location
are prepared with the high-end ingre-
dients and artful sophistication made
famous in Europe’s most elegant din-
ing venues.
Rathbun’s superb execution has
helped him land guest appearances on
several national television programs,
including the Food Network’s Iron Chef
America, and has earned him coverage
in the nation’s leading magazines and
newspapers. Such notice bespeaks
more than well-prepared dishes;
the chef’s solid business sense is
well regarded. “What we do as chefs
is put together a collection of very
well-executed aspects that make
our business successful,” Rathbun
explains. Service, food, and hospitality
are topped with a hearty dose of
genuine enjoyment. “I thrive on
giving my guests an unexpected and
unforgettable dining experience.”
14 ANNUAL BUYING GUIDE 2009 | santÉ
Greatest management challenge of 2008:
As we . . . expand, it has been a challenge
to transplant the Jasper’s culture from one
major city to another. On top of that, the
current economic climate that we are all
experiencing isn’t helping the situation.
Most significant culinary trends: I have
made it a priority to seek local, organic,
and sustainable products in each of my
restaurants.
 
Best high-tech kitchen tool: Hands
down, my Apple MacBook Pro. It allows
me to categorize all recipes, kitchen
specifications, and menus. My set of
stainless-steel Chroma Knives by Porsche
isn’t bad either!
 
Best idea for training or motivating staff:
I have learned that it’s not enough to tell
staff; they need to see the difference. It’s
one thing to teach someone, but when
they experience the results firsthand, it
definitely hits home.
Best profits-producing idea for 2008: The
on-the-road Iron Chef Texas Tour. When
my brother and I defeated Bobby Flay
on Iron Chef America, I decided to reair
the show in each restaurant with a wine
dinner featuring the winning menu.
Best cost-control measure: Avero
Slingshot. It’s statistics-tracking software
that interfaces with our POS system and
Plano, TX 75024
214-559-3111
kentrathbun.com
Average Number of Seats per
Restaurant 160; 270
Customer Profile 30- to 60-year-olds
who appreciate good food
Food Style Contemporary global cuisine
pushed to the culinary limits; comfort food
done with a chef’s flair
Average Number of Weekend Covers
500; 1,200
Average Price of Entree $40; $30
Best-Selling Entrees Wood-Roasted
Buffalo Tenderloin with Red Wine Butter,
Truffle Whipped Potatoes, and Baby
Vegetables; Texas Peach Barbecued Pork
Tenderloin with Bourbon Creamed Sweet
Corn
Average Food Cost Percentage 31.5%
Average Dinner Check per Person
$115; $48
“
The complete
and relentless use
of our customer
database. We
enter information
on our clientele in
order to provide a
more personalized
experience.”
allows us to track more numbers than we
have time to analyze.
Best example of how you meet or exceed
customers’ expectations: The complete
and relentless use of our customer
database. We enter information on our
clientele in order to provide a more
personalized experience.
Most significant anticipated change for
2009: Our goal is to expand our catering
at Abacus and all Jasper’s locations.