"Consistency is most important; a lot of people pass through town once or twice a year from everywhere and order the same dish," Weichman said, because they know it will be the same each time. The moderate price structure and low wine markup - 40 percent to 50 percent - also encourage repeat business.
"We have tried to provide a very high level of service without making it somewhat stuffy," he explained. His goal is to make guests feel as if they were eating home.
Weichman was a chemical engineer, but he made a career change in 1979 to manage Constantine's. He learned the details of the front-and back-of-the-house by doing them. He has no regrets about dedicating himself to providing people with cherished dining experiences.