SEMINOLE — A possible rebranding. Jazz nights. A revitalized speakeasy with new flooring and decor. High-end cocktails alongside the traditional, signature cuts of beef. A total of 32 domestic and international beers. A pursuit of quality ribs.
Jim Reeves, wife Denise and daughter Joanne Chiappone have been formulating new ideas for Big Jim's Steakhouse, which they repurchased nearly a year ago.
"Without them, I couldn't do it," he said.
After selling the restaurant in 2018, Big Jim's went through two owners, one an absentee type.
"I retired and was done," Reeves said. "Now I'm working eight days a week.
"We had a good opening in August. September and October we did OK, but it was not great for anybody. The biggest challenge for me is that I wanted to flip a switch from when I had the place before. Pinellas County was still struggling from hurricane hangover."
After owning eateries in the Philadelphia area — seafood and deli — Reeves came to Florida, where he was a licensed contractor who renovated waterfront homes.
He also built Big Jim's. Now, on his second go-round, he wants to bring in some new concepts.
Being away for seven years has shown the Reeves family how the restaurant business has changed in many ways.
People are drinking less traditional beer but more craft beer, cocktails, wine and other specialty drinks.
"We sell a martini and leave a margarita shaker at the table," he said.
The economy and delivery services such as Uber Eats have affected the lunch crowd, so he offers more hoagies, wraps and sandwiches.
"You can't make it on $15 hamburgers anymore," he said. "We're trying to evolve."
Reeves wants to use an extra room they originally built to house a high-end jazz bar, which would be open three to four nights a week. "I want it to be a replica of the Olde Pink House in Savannah," he said.
He also has:
• Brought in a chef to design menu items and brainstormed with Robert Hesse, executive chef of Georgica Restaurant in the Hamptons, who appeared on the TV show "Hell's Kitchen" with Gordon Ramsay.
• Learned how to create top-notch barbecue after getting ideas from pit masters. In April, he'll visit with Ray Lampe, also known as "Dr. BBQ."
• Received insights on business operations from Hooters CEO Neil Kiefer.
• Conducted a market study to get an idea of how to price his food.
"People say we're too expensive, but we're under market on most things," he said. "We have good prices for our market. People have to understand the price of food and labor have risen. There's workers' comp. To get a quality piece of prime rib, you have to charge $38.99 for 12 ounces."
Big Jim's has received a few criticisms in online reviews but mainly praise from patrons.
Recent reviews on Tripadvisor and Google have highlighted the restaurant's Philly cheesesteak — loaded with rib eye, onions, peppers and mushrooms — as well as oven-roasted wings and French onion soup. One reviewer who attended the soft opening wrote that appetizers and entrees were "packed with flavor" and that the check at the end was "a little bit of a surprise" given the quality and portion sizes. Another called the wings "the best I ever had." Multiple reviewers singled out the staff for friendly, attentive service.
"I'm hoping to get this back to the days when it was the middle of July and there was a 45-minute wait," Reeves said.
