Co-founded and run as culinary director for four years, from concept through to a stable operation.
Running an outlet rather than advising one changes what you learn from it. Four years of ownership covered every part of the cycle: the opening, the first menu that did not work, the reset that did, and the long stretch afterwards where the job is holding a standard rather than setting one.
- Concept, menu and brand development
- Kitchen build and equipment selection
- Costing, supplier relationships and margin management
- Hiring, training and retention
- Four years of day-to-day operational ownership
Advising an outlet and owning one teach different lessons. I have done both, in the same city.
