Page 14 - foodservice Magazine July 2019

14
CHEFS’ CORNER
10 Things
I Wish I Knew Before Opening A Restaurant
FORMER PAPER DAISY EXECUTIVE CHEF BEN DEVLIN LEFT HIS AWARD-WINNING POST TO PURSUE HIS CAREER-LONG GOAL OF RUNNING HIS OWN RESTAURANT WITH HIS PARTNER YEN TRINH. BUT IT TOOK A LOT LONGER THAN HE HOPED, AND THE COUPLE CAME UP AGAINST PROBLEMS THEY NEVER FORESAW. NOW, HE’S HERE TO HELP ASPIRING RESTAURATEURS AVOID THE SAME PITFALLS.
Owning my own restaurant was always my career ambition. Every great chef I have looked up to, or have had the
privilege to work alongside, has been a business owner as well, so it seemed like a natural progression.
For five years, my partner Yen and I drafted business plans for several locations across two states. We held down full-time jobs while slowing chipping away at
this idea of one day opening our own place.
But, as it turns out, investing your entire life savings and starting your first business blind are harder and scarier than
we imagined, and there are plenty of things I wish someone had told me before I started down this road.
After years of procrastination, indecision, partnerships that died, sale contracts that fell over, financing difficulties and legal hurdles, when we finally pulled the trigger it took us just over a year to build Pipit in Pottsville NSW, which opened in May 2019. So, as an untrained business owner who learnt it all on the fly, here are 10 things to know before you do it yourself.
1) GETAGOODLAWYER AND ACCOUNTANT
This was actually a piece of advice we consistently heard from friends who were chef-owners, and it’s true. There was a lot of back-and-forth on our lease, and our lawyer was invaluable. You can’t do it without them.
2) GETGOODDESIGNCONSULTANTS
We went into a new building and needed
to do the fit-out from scratch. The building approval process can feel like a maze, so find a consultant (usually architect) who can coordinate the specialist information for you. We first made the real estate enquiry in March 2018 and fit-out design commenced around August 2018 after months of lease negotiations. Delayed council approvals took over five months, so looking back I laugh a little at the consultant who said, “We’ll have you open well before Christmas 2018”. Make sure you hire someone who understands the nature of the beast,
and sets realistic goals.
3) THINKABOUTTHEFOOD, THEN FORGET ABOUT IT
Food is both the first and the last piece of the puzzle. Design your space and equipment for the food you want to serve, but don’t worry about your menu until your space is set up. It will fall into place in the end, and you have