Bryce Rademan dishes about his restaurant
July 26, 2006
After college Bryce Rademan, a Park City High School alum, had a menu of options and knew exactly what he wanted to order.
The same day he graduated from Occidental College, his father Myles Rademan said Bryce took one more step to get the ball rolling on his Los Angeles restaurant, "Spitz Home of the Doner Kebab."
"That very day we were helping him sign the lease for the place," Myles said.
Spitz has been open now for almost four months.
Doner Kebab, Turkish for rotating meat, is something Bryce first encountered while traveling in Germany. Two years later during a semester abroad in Spain Bryce said he came across it again.
The market for Doner Kebab in Germany dwarfs McDonalds and Burger King, he said adding the food is also very popular in Australia, Tokyo and Canada. For its international following Bryce said the U.S. market remained untapped.
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"That really led to the whole urgency of why I had to do this now," he said.
The Doner Kebab offered at Spitz is made with half lamb and half beef, cooked at high heat on a vertical broiler, then a rotary knife is used to shave the meat into strips that are an eighth of an inch thick. It is served with sauce on focaccia-style bread
"More than anything we stayed true to good quality food. We make our own sauces, our bread is baked daily and brought to us," Bryce said.
In creating Spitz with business partner Robert Wicklund, Bryce wanted to take all of the elements he liked about fine dining and apply them to the affordable take-out experience offered at his restaurant. This includes a fun atmosphere, high quality food and great customer service.
For his restaurant Bryce said he wanted, "something that has good food but isn’t a sit-down restaurant and isn’t very expensive."
Located near Occidental College it caters to a student’s budget with food in the $8-$10 range. Since Spitz opened, people have begun to take notice of the quality food at affordable prices. It has been written up by a number of publications including the Los Angeles Times, Los Angeles Weekly and Los Angeles Alternative.
In part Bryce credits his success to growing up in Park City where he said, "everyone works together to bring the best out of everyone."
Growing up in the area was a positive experience.
"In terms of my development as a person, I loved my teachers and I had a great group of friends," he said.
Bryce added that the support of the community helped nurture his drive and responsible work ethic.
"I think there’s a lot of kids that grow up here in a nurturing background, the whole community is supportive of them. I know (Bryce) has gotten a lot of support from the people here," he said.
When it comes to his son’s independence, Myles said that is part of who he is.
"He has always been very directed. He doesn’t let things get in his way and did very well in school," he said.
As for Bryce’s entrepreneurial spirit, that seems to run in the family. His mother Joy Barrett owns Expanding Heart on Main Street.
"I guess he grew up around that, watching his mother run a successful business," Myles said.
In addition to his mother, Bryce got advice from other Park City business owners including those who run some of the city’s most successful restaurants such as Bill White, Jeff Gillman and Jeff Ward.
"Their advice was really invaluable," Bryce said. "I want to thank all of them for helping me."
He said one piece of advice they all offered was that it would be twice as hard and twice as expensive as he thought.
"They were all very right on that," Bryce said.
He spent an estimated $30,000 covering permits and government costs.
Nonetheless Spitz is up and running, and turning a profit.
"I thought it was very phenomenal the day he stopped asking me for money, even more phenomenal was the day he sent me a check," Myles said, adding that he is very proud of his son.
"He’s got a good head on his shoulders," he said.
Those qualities among others have brought him early success as a restaurant owner.
"Somehow it just ended up working out so well," Bryce said.
He mentioned they have a growing base of regular customers and he looks forward to expanding.
"You can become a huge phenomenon in L.A. If you can make it in L.A. you can make it anywhere," Bryce said.
As Spitz’s offerings entice more taste buds, Bryce hopes people will recognize his restaurant as, "the place that stared the Doner Kebab in the U.S."
To learn more about Spitz visit: http://www.eatatspitz.com .
Where are they now?
From collecting medicinal plants in Ecuador to running a bed & breakfast in Cambodia, graduates from our community are engaged in some amazing careers. To celebrate their spirit of adventure The Park Record is kicking off a series about what alumni from Park City, South Summit and North Summit are doing these days. Brag about your kids or tell classmates where they can find you now. Call Education Editor Dale Thompson, (435) 649-9014 or send email to email@example.com