Often the secret behind a highly successful restaurant is uncovered reading between the lines. Menu composition, location analysis and food controls often pale in importance to such things as passion and tenacity. Thus the apparent explanation behind the success of Janos Wilder, one of the Southwest’s most recognized restaurateurs. A self-trained chef, Wilder personifies the belief that a burning creative desire and dogged determination can sometimes trump a conventional education and traditional career path.

In 1983, the 29-year-old Wilder opened Janos Restaurant in the historic Presidio area of downtown Tucson, having convinced a handful of backers to finance the venture. Their shaky investment paid off handsomely as Wilder and namesake restaurant has gone on to garner acclaim for original, trendsetting cuisine that marries the sensibility and subtlety of French cooking with the ingredients of the American Southwest.

“I had no money then, but fortunately I didn’t realize how little money I actually had. You know…fear is a serious motivator,” says Wilder. “Back then I’d scramble out of the kitchen to seat guests, jump back to receive a delivery, all the while making sure that the food lived up to our standards. In many respects it was loads of fun and incredibly fulfilling.”

Fifteen years later Janos moved the restaurant to its present location in a freestanding building on the grounds of the Westin La Paloma Resort and Spa. The space, however, was over 8,000 square feet, far too large to house a fine dining restaurant in the Tucson market.

“It was too great of an opportunity to pass up, but the site was huge, far too big for our concept,” Janos. The solution he decided was to create a second operation for the space, one that complemented the original restaurant, yet presented his clientele with a distinct choice.

So the following year he opened up J BAR, a casual, less expensive alternative to the fine dining Janos. The 60-seat J BAR is has a light and airy feel with a large patio and panoramic views of the Tucson Valley. The menu is a brilliant ensemble of flavors of Mexico, Latin American and the Caribbean,

According to Wilder, almost everything about the J BAR experience is different than the one offered at Janos. “Although both operations share a common space, the J BAR has an entirely different feel. It appeals to those people who prefer to drop in, whereas Janos’ 90% reservations suggest that it is more of a destination venue. At J BAR guests can enjoy our cuisine, great service and spectacular views, but wind up spending much less money.”

From a business standpoint, operating in tandem affords both restaurants significant cost savings. “The fact that the two operations share common space allows us to overlap labor, ordering and food prep. We cross-train most of our servers so they can work at both restaurants. It offers us a great deal of flexibility.”

 The Janos Touch

At 51 years old, Janos is the first to admit that his ascent into the upper echelons of the industry was largely unscripted. Yet it’s readily apparent that Wilder has done five things exceptionally well, in addition to serving up fabulous,
award-winning food.

• Veni, Vedi, Veci — Twenty-five years ago Janos foresaw the popular appeal of the flavor-laded cuisine of the Southwest and Caribbean making them the core of his concept. Even during downturns in his business he stayed the course. He resisted raising prices during the lean years, all the while driving the cuisine towards new heights. By the time food trends caught up with Wilder, the name Janos was already a marketable franchise.
  
  
•  Equal Billing — Wilder is convinced that a motivated, hospitable and knowledgeable staff is the ultimate “X” factor in the success equation. His enlightened approach toward his employees is remarkably effective. Wilder meets with his staff every day and allows them to develop their own schedules. Although he retains the right to cast a veto, relying on staff input has greatly improved service standards and dissipated a large source of grievances. The staff also participates in the hiring of new employees, both during interviews and ultimately deciding who is hired. Upward mobility within the company is strongly encouraged, which helps keep staff morale and retention extraordinarily high.
  
  
• Marketing Acumen — Tucson is a seasonal town. When the heat sets in, hotels, resorts and restaurants ramp down conceding a drop in business. Wilder has always taken an alternative approach. His marketing and promotions target the summer months and lures large numbers of his clientele in with innovative fixed menus and engaging food and beverage pairings. He succeeds when most others merely endure.
  
  
•  Joint Venture — Somewhat atypical for a renowned chef, Wilder places emphasis on the creative output of his bar. Flourishing within the Latin and Caribbean influence of the restaurant, his staff tempts guests with signature drinks such as the Watermelon Margarita and Guadalajara Cooler, a refreshing blend of Membrillo quince liqueur and a bevy of juices. Reasonably priced spirit flights and varietal wine tastings are featured daily.
  
  
• Janos Factor — It’s often small things that matter most in a restaurant. Wilder takes pride in the success attained by those around him. He makes his staff dinner every night and offers them generous benefit packages based on tenure. Wilder also has successfully avoided the emotional pitfalls of the restaurant business. He maintains a regular work schedule, leaves before close and never works Sundays. Janos is passionate about his business and exudes a palpable vitality that he shares generously with his staff and guests.

After seven years on staff, beverage director Scott Shanks thinks the reason Janos and the J BAR are successful is more than their great food, great service and breathtaking views. “I can tell you firsthand that Janos’ passion and love for what he’s doing affects us all, clientele included. He walks the floor and genuinely cares that his guests are completely satisfied and the staff is happy. And then when he’s convinced that everything is spot on, he says goodnight and leaves. That’s how you stay around long enough to enjoy what you’ve built.”

Wilder has a slightly take on things. “You know, you never really succeed or reach your fullest potential. Its always just beyond reach, which perhaps is why I love to come to work everyday.”