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player ready...Business: Chinn’s 34th Street Fishery
Address: 3011 W. Ogden Ave., Lisle
Phone, website: 630-637-1777, www.chinnsfishery.com
Owner: Stan Chinn
Opened: September 1995
What does this business do? “We are a fresh-seafood restaurant,” said Tyler Chinn, restaurant general manager and the son of owner Stan Chinn. “We fly fish, crab, lobster, seafood of all kinds in fresh daily from all over the country. Lobster is mostly all year-round, but, yes, most of our seafood is subject to seasonal availabilities. … We post the bill of lading for everything that we bring. Or the air bill. That shows it’s from the airline, and it shows where the product came from and where it is shipped to. So (customers) can see how fresh it is.”
How many full-time and part-time workers do you employ? “We have fifty employees, probably 10 of them full time.”
What was the impetus for opening the restaurant? “Stanley was originally managing Bob Chinn’s Crab House in Wheeling, and after 10 years there, he opened up his own place.”
What is the best thing about being near Naperville? “Just the vast difference in people and cultures, you know. Some towns may have the same demographics day in and day out, whereas the Naperville area is a very diverse and different demographic. … We can cater to bigger business events but also are a family and couples destination restaurant at the same time. That’s the need we see for our customers in the area. Also seeing a need for both lunch and dinner offerings.”
What is the biggest challenge about being located in Naperville? “Well, we are not exactly on restaurant row. We are pretty much the only sit-down restaurant right here on this portion of Ogden Avenue. I would say that’s probably the biggest challenge.”
When is your busiest time of year? “Probably around the holidays. Typically towards the end of the year, in between Thanksgiving and New Year’s.”
What is the most popular item on the menu? “Hawaiian monchong, (which) is a white fish, or Alaskan king crab legs.”
What is a less popular thing you would recommend? “The crab meat and vermicelli, no doubt.”
What item did you stock that you thought would do OK but turned out to be a big seller? “Hawaiian monchong. Again, it’s a white fish, it’s not popular here in the mainland, but it’s very popular in Hawaii. And we are the No. 1 seller of Hawaiian monchong here in the continental U.S.”
What is the thing you most like to do as part of your business? “Probably just meeting new people day in and day out.”
What is the best thing about running your own business? “The time it takes. Always being on call even when we are off, but it’s also an exciting part of it. Never a dull moment.”
What is the biggest downside to owning your business? “Managing your employees.”
What is the biggest misconception about your business? “That we are affiliated (with) Bob Chinn’s Crab House. It is the same family, but the restaurants are not the same. A lot of people think that this is just a second location or a sister restaurant.”
How would you describe your business philosophy? “We are just a down-to-earth, family-style (restaurant), and we want to (sell) good food (and) good service to good people.”
When it comes time to retire, is there a family member who will be taking over? “That would be me. Yes, I’d be honored to take over.”
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Do you have any future plans to expand? “Not at this time, but that’s not to say in the future … maybe. We are not opposed to it.”
What advice would you give someone thinking about opening a store or starting a business? “You know, always (be) planning ahead, preparing for the worst.”
Daina Saleh is a freelance reporter for the Naperville Sun.