I was a chef for many years. I wanted to be a head chef to have the freedom to cook my own food. Well, that’s nice and all, I soon learnt that I had to cook what sells, more than what I created.....
Like many chef owner/operators I took over a restaurant for the freedom of cooking my food and seeing my wildest dreams come to life. Reality was, it quickly became more about profit and loss statements than chasing chefs hats for the The Good Food Guide.
Even though, I ran a super tight ship and my food costings was great, I still had the front of house and the business side to contend with. In all honesty, it just become too much.
After two years in my own place, I came to a realisation that it was less stressful and a hell of a lot easier as an employee. Also, the money was not really much different, all things considered and my dream restaurant soon whittled away.
I left the industry in 2009, completely shattered and broken. “I will never work in hospitality again.” I would often tell my friends and family.
Over the next seven years, I worked in sales, marketing and running another business. The truth was, I was really pissed off over leaving hospitality because I knew I could make it but I needed a something to make my life easier, both professionally and privately.
I had an idea, I sat down with a huge sketch pad and started writing notes, flow charts, spreadsheets and everything I could think of that seemed useful to a restaurant or cafe owner. I mapped out what I believed was required from a front and back of house prospective, what I believed was all the important metrics and how to market a venue of a shoestring budget.
In 2016, I returned to the kitchen. What I saw totally shocked me! Wages were so high, yet staff were so under skilled. Food prices had risen enormously, and continue to do so, but meal prices barely budged during my time away.
It was a tough gig as an owner of a hospitality venue.
Over the next two years, I helped several restaurants throughout South Gippsland, go from barely scrapping by each month to a profitable business using my system.
I had some failures too, I wished I found them quicker. They should have acted quicker; but that’s the advantage of hindsight. Financial pressures became too much and some shut down as I tried in vain to help. Those venues that didn’t make it had very clear warning signs. There was nothing good about seeing someone work the ass off and save every cent to open their dream business, then seeing it crumble, along with their savings, just a few years later. It was soul destroying……
I saw my share of venues close and can share some very sad stories as a result of their closure but I will spare you the gory details, because, you are not like them, you have decided to take your business by the scruff and squeeze every bit of yourself, your team and your business to make this a success.
I spent the best part of the next two years trialling, refining and battle testing my theory, both front and back of house. Funny enough, it all worked. Not some, but all! What I had written down was implemented, followed and reviewed time and time again until I was satisfied that I had a solid system to help any and all hospo venues, called The Restaurant Accelerator.
I would like to invite you to scroll down and check out my website below. There is a bunch of FREE stuff at the bottom of the page to help you get some form of control of your business, whether it is either to improve kitchen efficiency, costs or develop a more cost effective and sustainable take away revenue stream, it's there for you.
Perhaps you are kinda interest and want to know more you can dip your toe into my FREE 15 minutes restaurant audit or would like to fire up your marketing in 2021 but on little budget, Restaurant Organic Marketing Membership might be your thing.
Regardless, take a look below. You just might find the one thing that changes the trajectory of your venue.