From Czech Pub to TV Stardom: How Zdenek Pohlreich Changed One Entrepreneur’s Life
Table of Contents
- 1. From Czech Pub to TV Stardom: How Zdenek Pohlreich Changed One Entrepreneur’s Life
- 2. Beyond the Harsh Criticism: A Personable Connection
- 3. From Pub to culinary Hotspot: Na Kačabce’s Change
- 4. A Leap of Faith: Frog Legs Find their Place at Na Kačabce
- 5. What was it like working with Zdenek Pohlreich?
get ready for a culinary showdown! The hit TV show “Yes, Boss!” is returning to screens in Spring 2025, with the legendary Zdenek Pohlreich back to critique and coach struggling restauranteurs. To celebrate the comeback, we spoke with Jaroslav Bejvančický, owner of the Na Kačabce pub in Hostivar, whose establishment was featured in the very last episode of the last series. He shares his experience of being on the show and how Pohlreich’s tough love and unique viewpoint transformed his business.
The journey to the reality show wasn’t straightforward. Bejvančický originally expressed interest in participating back in 2017,but health concerns forced him to withdraw. Months later, the unexpected happened: the show’s producers reached out, offering him a spot in the final episode. “We weren’t in such a bad situation that we needed to consult a gastroenterologist from the very beginning.I’ve only been doing it all my life, so I had an idea.But I guess it didn’t quite work, we didn’t hit the note of people to make it captivating. The summer season was entirely fine, but the winter season was bad,” recalls Bejvančický, hinting at the challenges he faced before the spotlight.
Pohlreich was impressed by certain aspects of the Na Kačabce pub, but believed the overall concept needed refinement. He felt some menu items didn’t align with the traditional Czech pub vibe he envisioned. “He didn’t like some foods that he didn’t think belonged here,” Bejvančický explains. “For all of them, we mention fried jalapeños or some pasta,” he adds, suggesting these were the culprits behind Pohlreich’s critique.
Beyond the Harsh Criticism: A Personable Connection
Despite the demanding nature of the show, Bejvančický found himself connecting with Pohlreich on a human level. “It was filmed for four days from morning to evening. You are connected to the radio intercom all the time and every word you say is heard by the sound engineer.This will get you out of your comfort zone,” Bejvančický said. “Although there is an agreement that they are not allowed to use audio recordings without camera ones, they still beat you a bit. When he learns something interesting, it is indeed Zdenek’s job to make sure it can be on the screen. And you also spend some time away from the cameras. I had the feeling that I sat down with Zdenek and really tried to give him advice. It’s not just a pose. I thoght he was extremely human,” he adds, revealing a side of Pohlreich beyond the tough-talking persona.
The experience proved educational for Bejvančický,who admits Pohlreich’s insights broadened his perspective: “He taught me a lot. He talks about the fact that he had some idea about the business, but he saw it primarily from the employee’s point of view, as Na kačabce was the first and only business he ever ran. And that view is diagonally different from the real view.That was one of the changes. When you get into real traffic, it’s a little different,” he explains, emphasizing the practical wisdom that came with Pohlreich’s experience.
According to Bejvančický, the interaction extended beyond the cameras. “Filming also opened my eyes to all aspects regarding traffic and also thanks to advice from Zdenek, which was off camera. Not everything was there, because a lot of material was collected.And there are times when you are sitting together only between four eyes and he will tell you something more human about it.It happened. In our case, I wouldn’t even say that it was strictly advice, but rather his opinions,
he shares.”And then it was up to me to take it or not.If I go in his direction or mine. I think we reached some sort of compromise between mine and his more experienced gastronome perspective. Zdeněk has a hard time because he doesn’t know the restaurant that much and doesn’t know some behind-the-scenes things. He does not know how it effectively works, for example, in that given part of the city among people, so his view is….”
From Pub to culinary Hotspot: Na Kačabce’s Change
Jaroslav Bejvančický’s Na Kačabce restaurant in Prague’s Hostivař district gained nationwide attention in 2018 when it was featured on the popular television show “Yes, Boss!” The show’s culinary critic, Zdeněk Pohlreich, awarded the restaurant a coveted three-star rating, marking a turning point for the establishment.
“It attracted a huge number of people. I had no idea how many people were watching it and how popular it was,” Bejvančický recalls. “Thousands of people from various parts of the republic and from abroad – from Slovakia, from Germany – came to us. They came to see us, to try the place that zdeněk Pohlreich gave three stars. Eighty percent of those customers are gastronomic tourists who come once, then never again. Then there is another part of people who return to us to this day. And then there is another one, she didn’t even know we were here, or that anything had changed in the company. They found out and started going regularly,” he explains.
the exposure brought not only an influx of customers but also a renewed interest from suppliers and businesses. “It adds up to dozens of collaborations and you are under the microscope of companies that would never have worked with you before. We are not visible on that Hostivar, we are hidden, this really opened the eyes not only for us, but also for suppliers and others,” Bejvančický states with pride.
Na Kačabce’s journey wasn’t without its challenges. The restaurant’s transformation from a traditional Czech pub to a more modern gastropub sparked mixed reactions from the locals.”I would say that there was never any major problem with the old settlers.V Yes, Boss! it was talked about, but from my point of view it wasn’t as critically important as the time spent on it during filming. But that’s just my opinion. The regulars who went to the pub for a few beers were selected. But some visit us and we are fine with them.But certainly some people stopped coming to us as soon as we opened, because we changed their Kačabka. But before the end of the old school Kačabce, not so many people came here. There are people who came once and don’t come again, they are not happy with the company. But the majority of people probably recognized that it is only a plus that gastronomy is near them,” Bejvančický acknowledges.
“Of course, it’s not the old Kačabka, the pub, but if things didn’t change, we’d probably still be eating chicken steak with peaches and all tennis tournaments would be played in white. In short, every new thing will bring a change that not all people will accept. You will never please everyone,” he adds.
Today, Na Kačabce caters to a diverse clientele, from long-time residents to families who have recently moved into the area. the menu reflects this diversity, blending traditional Czech dishes with more innovative creations. “It’s a great range of people. And style the pub only for meals what a mess would be counterproductive. We lightened the dining room a bit, we retreated from some names we had there and Zdeněk reproached us for them. But the diner isn’t just about the fact that there’s gravy and roast knee. We try to offer people a compromise so that they can taste something more interesting and a little different. it’s put together in the same way as it was before, only with ideas from Zdeňko,” Bejvančický explains.
A Leap of Faith: Frog Legs Find their Place at Na Kačabce
The journey of frog legs to a place of honor on the menu at Na Kačabce, a beloved Czech restaurant, is a testament to the enduring power of culinary experience and a touch of good advice. The restaurant’s manager initially balked at the idea,feeling frog legs didn’t quite belong on his menu.
“Zdeněk prepared us frog legs, which I did not agree with,” he recalls. “He told us that we have foods that don’t fit here and then that we should make frog legs.”
the culinary inspiration came from Zdeněk Pohlreich, the renowned Czech chef whose television show, “Yes, Boss!” captivated audiences with its candid critiques and helpful tips for aspiring restaurateurs. Pohlreich’s suggestion, “The frog said to the frog, Na Kačabce is the best”, eventually adorned the restaurant’s walls, recognizing the dish’s unlikely popularity.
Despite initial skepticism, the owner eventually relented, incorporating a special “frog leg week” during Easter.”People probably wouldn’t eat it all year round,” he muses, ”but during the easter week we do it, it’s carnage. How many are sold here, people really hear about it.
This seemingly impulsive decision proved to be a stroke of genius. The restaurant found a newfound fame thanks to the unexpected hit dish, proving that sometimes, even the most unconventional ideas can lead to remarkable success.
What was it like working with Zdenek Pohlreich?
archyde News
A scintillating interview with Jaroslav Bejvančický, owner of Na Kačabce pub
Archyde’s Salva Interiano sits down with jaroslav Bejvančický, the owner of Na Kačabce pub in Hostivar, Prague, whose life changed forever after an appearance on the hit TV show “Yes, Boss!” with legendary Czech chef Zdenek Pohlreich.
Salva Interiano (SI): Jaroslav, thank you for joining us today. Your pub, Na Kačabce, was featured in the final episode of the last series of “Yes, Boss!” in 2018. Could you tell us about your journey to appearing on the show?
Jaroslav Bejvančický (JB): Well, it wasn’t straightforward. I first showed interest in 2017, but health concerns led me to withdraw. Months later, the show’s producers contacted me for the final episode. I think they saw potential in our unique situation. We weren’t in dire straits, but the winter season wasn’t as successful as we’d hoped.
SI: What was it like working with Zdenek Pohlreich, someone known for his tough love and high standards?
JB: (Laughs) It was intense.The filming lasted four days, from morning till evening. Every word was recorded, and he’s… quite direct. But once you get past that, you see he truly cares about the restaurants he visits. He’s got a unique perspective, having run his own business. He taught me a lot,especially about viewing the business from the employee’s point of view.
SI: Pohlreich critiqued some menu items, suggesting they didn’t align with the traditional Czech pub vibe.How did you take that?
JB: I understood where he was coming from. He’s a chef at heart and has a clear vision for what a Czech pub should be. We had items like fried jalapeños and pasta that he felt didn’t belong. After discussing it,we found a compromise that respected our customers’ tastes while honoring Czech culinary traditions.
SI: You mentioned connecting with Pohlreich on a human level despite the demanding nature of the show. Could you elaborate?
JB: Absolutely. Despite the cameras and constant recordings, we had moments off-camera where we just sat down and talked. I felt he genuinely wanted to help,not just for the show,but for me and my business.He shared personal insights and opinions that went beyond the footage. It was clear he cared about the outcome.
SI: After the episode aired, Na Kačabce became a culinary hotspot. How did the restaurant and your life change?
JB: (Smiles) It was overwhelming, to be honest. Thousands of people visited from all over the Czech Republic and even abroad, just to see the place Zdenek Pohlreich awarded three stars. We also gained new collaborations with suppliers and businesses. But it wasn’t without challenges – some locals took time to adjust to the changes. though,it’s been an amazing experience.
SI: What advice would you give to other restaurateurs looking to improve their businesses?
JB: I’d say, be open to constructive criticism and new perspectives. Zdenek’s input was invaluable,and it pushed us to grow. Also, don’t be afraid to compromise and find a balance between what you envision and what your customers want.
SI: thank you,Jaroslav,for sharing your story with our readers. We wish Na Kačabce continued success!
JB: Thank you, it’s been a pleasure.
Archyde readers can look forward to seeing Jaroslav Bejvančický and the changes at Na Kačabce when “Yes, Boss!” returns to screens in Spring 2025.
