The Journey to Open a Restaurant: Motivation and Realization
Have you ever had that fleeting idea to open a restaurant and before you know it, it's consuming your every waking moment? Such thoughts can stem from two major scenarios: from a bad meal out where you realize where things went wrong, or from a great meal out where you think you could do better. This article delves into the motivations behind entering the restaurant business and the reality of running one.
Early Inspiration and Initial Experiences
My journey to the restaurant business began at a young age. When I was just 14, I started working in the kitchen of a golf club in a tourist town. The job involved basic tasks like washing pots, but it was clear to me that the kitchen offered more excitement than bar work. Over the years, I worked various bar and kitchen jobs to fund my education. Some of my friends were involved in the hospitality industry, operating hotels and guest houses, and they managed to do quite well, although it required a lot of long hours.
The Authentic Motivation: Understanding the Business
For me, the true motivation came from the business aspect. I have operated in the restaurant and food manufacturing sectors, as well as in the serviced accommodation business. I am a numbers person, and I have the ability to create dashboards that provide a clear picture of how we are performing. However, the business of running a restaurant is fraught with challenges. Many people have failed in this venture, either because they thought it was just a casual job or because they held the misconception that it's an extension of hosting dinner parties with their friends.
Realization and Commitment
One particular incident solidified my commitment to the restaurant business. A few years ago, after working with a client, my wife was helping a friend set up a wedding venue for her upcoming wedding. As soon as I finished my work, I wanted to rest in a local hotel. However, my wife pointed out a place that needed assistance. I walked around the entire venue and made sure every table was perfectly set, the silverware was clean, and the glasses and cards were in order. This moment of doing something solely for the benefit of others, rather than personal gain, was a real eye-opener. If you cannot embody this selfless spirit, the restaurant business is not for you. When you can make a difference and improve someone's day, it brings a profound sense of fulfillment.
Success Factors and Challenges
Running a restaurant is a complex and challenging business. It requires dedication, a deep understanding of the numbers, and a willingness to work long hours. Many people have 'sold their homes,' only to realize that they need to rent again after financial misfortunes. The restaurant industry is not for the faint of heart, but for those who are genuinely motivated to make a difference and turn ideas into reality, it can be incredibly rewarding.
Key Takeaways
1. Understanding the Numbers: As a 'numbers man,' I have the ability to analyze and dashboard any operational data, which is crucial for success.
2. Commitment to Excellence: The realization that the restaurant business is not about personal gain but about making a positive impact on the customers' dining experience is a critical step towards success.
3. Adaptability and Diligence: The willingness to work through challenges, no matter how minor, such as setting up tables perfectly, is essential to building a great restaurant.
In conclusion, running a restaurant requires a combination of business acumen, a commitment to higher standards, and a genuine desire to make a positive impact. Only by understanding these factors can one truly succeed in this exciting yet challenging industry.