Chef Robin's lessons on how to make it in Chicago's competitive restaurant scene

Say whatever you want about Chicago's high crime rates and the troubled economy, but if the city has something fantastic to offer, it is its delicious food. I've only lived here for a year and would stay just for the food.

So how do restaurants in this tasty city stay in business when there's always a new restaurant opening, and they're all fighting to feed us great food?

Our food reporting class met with Chef de Cuisine for Levy Restaurants, Robin Rosenburg this week to learn what keeps the company's diners coming back for more.

"Chicago is one of the best restaurant towns not in the country, in the world," said Rosenburg. "I'm talking about diversity. This town has everything you could think of eating."

Rosenburg has more than 20 years of experience in the food industry where he started out in the Deli business and worked his way up to becoming a company leader. Even though his mother wanted him to become a rabbi, his love for food pushed him to become a chef for various restaurants and even the Hilton hotels. His passion continues to propel him to design innovative dining experiences and new hospitality concepts. It's no wonder he's been able to cater events like Super Bowls and Grammys.

Our class was lucky enough to hear what his research, consulting and hands-on experiences have taught him about what restaurants need to do if they want to keep diners' business.

1. "Always looks for that special little touch that keeps people coming back for and monotony is not one of them."

Adding something new to dishes is what innovation is all about when it comes to food. Chef Rosenburg calls is the Levy twist because he always wants to make sure his diners get some sort of surprise when he serves them. He calls Chicago a town with strong new concepts that stick around so if restaurants want to compete here, they have to keep it new.

2. "There's nothing worse than eating a tomatoes in February."

He's not sure why some chefs do it but he is certain that seasonality is one of the most important ingredients in his kitchen. Restaurants ought to focus on the current season and work with what's great about each one of them. During the summer for example, he likes eating refreshing fruits like watermelons because that's what great at the time and what people feel like eating in the hot weather.

3. "Restaurants should always be evolving but they shouldn't lose their shtick."

If your restaurant is known for barbeque and chicken wings don't try to serve sushi. Keep trying new iterations of what people want when they go to eat at your restaurant but don't neglect the aspects that make it what it is. Perhaps new items that feature similar flavors like a special burger for the month.

4. "Restaurants get tired, competitors get fresh."

Rosenburg explained that in Chicago, new competition comes in all the time and it can leave existing restaurants dead in the water. For this reason he has worked with Levy to re-concept some of their restaurants even though they're doing well. He warned though about creating concepts that try to be too much. Focus is the name of the game because you want to prevent your concepts from becoming convoluted to the point where customers don't understand what you're offering.

5. "Value is huge in this business."

If people can get lots of food items for a set competitive price, they will come back for more. When it comes to sporting events, Rosenburg gave the example of offering beers, a basket of chicken wings and a burger for a price that doesn't kill your customers' wallets. He said giving more for less can be made affordable and that it drives business to your door.

***Chicago Does Brunch Favorite Chef's Tip***

“Treat people like you want to be treated. Treat them like they’re the most important people in the world. No one is better than anyone else." - Robin Rosenburg

Everyone can do almost everything on the job. What sets good employees from bad ones is their attitude and the way they treat others. It's important to take the time to explain how to do things to workers because teaching them is the most important investment, they'll come back and want to work for you.