MEET: TABLE 34 LAS VEGAS:

It’s fine dining, family style

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Steve Marcus

Laurie Kendrick, Table 34 general manager, and her brother Wes Kendrick, executive chef, pose in their fine dining restaurant Wednesday, July 16, 2014.

Sun, Jul 27, 2014 (2 a.m.)

Describe your business.

We are a full-service, fine-dining restaurant.

Who are your customers?

At lunch we have movers and shakers within the gaming, casino and banking industries. For dinner we serve the most interesting people from all over our valley. It’s really a diverse crowd.

Why launch a vegan menu?

A vegan menu just dovetails nicely with what we are already doing, and that is serving high-quality, healthy cuisine. We feel that we can extend our reach and draw in that certain guest who cares so much about the health benefits of healthy food choices.

How do sales from your menu benefit charitable organizations?

We have a prix fixe menu for our anniversary year from which we donate a portion of proceeds to local charities.

What’s the most popular item on the menu?

The wild Scottish salmon with cauliflower puree and lemon-dill butter. So says our sales report, month after month. But really, we feel the most popular dish is the one you order. We love the personal nature of food and the choices people make.

What is it like to own a business with a family member?

It’s really great. You are always on the same page. There is no hidden agenda, and everyone is focused on what’s best for the business.

What makes your business unique?

We focus on the best quality food and service that we can provide. We do everything from scratch. We try to source the finest ingredients and prepare each menu item from scratch, keeping them as fresh as possible. We prepare our own sauces and do our own butchering. We try to build each recipe from the ground up. We don’t buy prepared items like many other restaurants do. We even have our own line of pickles and glaze.

What is your business philosophy?

Focus on food and people. Keep the menu exciting but at the same time, give people what they want.

What is the hardest part about doing business in Las Vegas?

Every marketplace has its own challenges. Las Vegas cannot be immune. The double-edged sword of growth within our industry can be challenging. More dining spots mean increased competition and a certain “churn” and turnover with employees. We love new, exciting restaurants, but that does cut the piece of revenue pie a bit smaller. However, it keeps our industry fresh and exciting. We tend to look at the positive.

What is the best part about doing business here?

There are more genuinely nice and concerned people here than any other place we’ve lived. We still have customers who have been with us since the beginning.

How can Nevada improve its business climate?

Diversifying industries is a goal of most people living in the valley. It’s our weakest link.

What have you learned from the recession?

Don’t look at today or this week but be able to look down the road. And always maintain a solid financial footing. Cash flow is everything.

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