Stephen: In terms of Parc, the overwhelming success in terms of the numbers plus the hard surfaces that are common in the french bistro in Paris (ex. Tile floors, mirrors, plaster ceiling) contribute to the noise issue. We have hired an acoustical engineer to make recommendations to cut some of the noise. This should be done in the next 4-5 weeks. I also believe Craig LeBan is one of the more sensitive critics to the decibal level.

Craig: Yes, Stephen, I'm very sensitive. I like to hear what I'm eating!

Jon: Where do you like to go for a casual meal with kids when not eating at your restaurants?

Stephen: My youngest child likes to go to Johnny Rockets. So, I gotta go there. I also enjoy going to Maccabeam on 11th and Walnut which is a kosher Middle Eastern restaurant.

Craig: You've often described yourself as a sort of anti-foodie – a tuna sandwich kind of guy. How does that work, given all the taste-driven decisions you have to make in the course of creating a restaurant? And which of your restaurants serve the best tuna sandwich?

Stephen: I am not an anti foodie. I taste more food than a thousand food critics. My taste buds are bombarded by flavors and sauces on a daily basis. So it is a vacation my mouth and my health to be able to eat a simple tuna fish sandwich or some hummus or a bowl of spaghetti with lemon juice and salt.

Craig: Stephen - If you eat 1,000 times my weekly intake, I don't know how you even fit through the door at Buddakan.

Craig: In all that bombardment of flavors, in your search for the next "big thing," you've become a great student of restaurant trends across the country. What do you think Philadelphia's scene is lacking – and which trends do you think this city will never embrace?

Stephen: Philadelphia has as much or more, in terms of restaurants, than most cities in the US. Cities like San Francisco and New York do have some more interesting trends and concepts that haven't gotten here. I believe a high end Indian restaurant is needed in Philadelphia and something like Lulu in San Francisco which has lots of rotisserie meat and game. Also we still do not have a gastro pub in center city.

Michael G: How do you keep your service staffs consistent even after the initial buzz wears off??

Stephen: Training. Training. We have several ways that we check on our service. We have secret shopper reports and surveys and we also practice ongoing. Our staff will engage in role playing and be presented with various situation that they may come up against in the real world.

Craig: Bad service can sometimes ruin an otherwise great meal – do you have any general rules of thumb for dealing with legitimate complaints from diners? What should diners expect when something really goes wrong?

Stephen: Bad service is a 911 call in our company. I many times will personally call and talk to the customers that have voice their complaint about the service or the food. We follow up with an inquiry, an apology even if we don't agree with the customer and gift cert. that exceeds the complaint. In the restaurant, managers are instructed to comp the entire check if the complaint is serious. The managers have the discretion at my restaurants. It is my desire that no one leaves unhappy.

Craig: For example, what would qualify as a "serious" complaint?

Stephen: Any complaint about food or the attention given to the customer or cleanliness is a very serious complaint. If the customer doesn't like the music or thinks it's chilly, that qualifies as a complaint to be certainly listened to, but not a felony offense.

Dave: Revisiting the topic of noise levels in a dining room I've found the soundtrack to a meal and be just as important as the food, service and general ambiance. Are you personally involved in the soundtrack selection? BTW, I always enjoy the music at Barclay Prime - provides a great back drop to a consistently terrific dinning experience.

Stephen: This is a topic close to my heart. Before I was in the restaurant business I was in the music business. I personally am very involved in the picking of our music. I along with our company that provides the music work closely together in choosing the music. I love the process.

Jimmy: Hey Craig! Hey Mr. Starr! Mr. Starr, ever consider opening an Indian restaurant in town?

Stephen: I am so enthusiastic about opening an Indian restaurant. I have a tremendous chef and some really exciting ideas on design. I hope to get to this concept to Philadelphia sometime next year.

Brian: Stephen, how about some real BBQ in center city, NYC and D.C. both have a few to choose from.