Page 24 - foodservice news magazine Nov-Dec 2018

24
FRONT OF HOUSE
SETTING UP HOUSE
RESTAURATEUR AND INDUSTRY VETERAN, SUSAN SULLIVAN, OPENED BORONIA KITCHEN N SYDNEY'S
HUNTERS HILL EARLIER THIS YEAR. HERE SHE SHARES WHAT THE EXPERIENCE HAS BEEN LIKE.
How would you describe the Australian hospitality industry?
It’s an industry that is continually changing and challenging and one that gives you the chance to create great memories for people every day.
What does success mean to you?
Success in a business sense is having a restaurant that is integrated with its community and provides a fun and challenging work environment for its employees. And a business that provides an experience that customers place a high value on.
What do you most enjoy about owning and running your own restaurant?
Every day is different, I get to meet a diverse range of interesting people. And if something is not working we can change it immediately as I have the autonomy to adapt quickly when I need to.
How have you built the Boronia Kitchen philosophy?
The philosophy is still being built every day but we employ people who put the customer as number one and realise that we are there to curate a wonderful experience for each and every one of them, every single service.
What is your approach to managing your team?
It is important to keep them challenged. I need to always communicate the goals of the business and continually keep providing the resources for them to be constantly learning and improving at their jobs.
What is the first question you ask young staff who want to work with you?
“What is your favourite restaurant experience and why?” I think it is important that staff are passionate about the guests’ experience and so enjoying eating out themselves is integral to that.
What is the biggest problem facing the industry today?
Staffing is a huge challenge, especially in the suburbs. Finding people who want to commit long term to the industry and see it is as viable career is an ongoing problem. Maintaining profitability in a very competitive industry with ever-increasing costs is of course a constant issue.
What is your best advice for aspiring restauranteurs?
Dip your toe in the water by doing pop-ups or if you have a good food concept, do a food truck and build your brand slowly before you make a big commitment to a site with rent and renovation costs etc.
Over your career how have Australian dining habits changed or evolved?
Diners are much more aware of their food and its provenance, many of them have travelled overseas and are very food savvy which means restaurants in Australia have had to evolve and become some of the best in the world.