If you want to open your own restaurant, you may be in for an enormous surprise. You will literally work day and night. The hours are long and the exhaustion real. You will spend your days devising new menus and trying out a twist on the old cuisine. All this happens if you even get it off the ground. Since I have been tapped for advice by a friend about to embark on this adventure, I thought I might as well share my thoughts with all of you. Here goes:
One final issue is not to forget the details. You start with an overview and then get down to the nitty gritty. I remember in my own place I was even asked to make the Ceiling Fan Choice. I didn’t want them and had to fight the consensus. In the long run, after they were taken out because they were irritating and noisy, I was proved right. Voila!
I loved the restaurant business and have many fond memories. In the future I will recount some of the best personal stories for you. I am still a foodie with a passion for the finer things in life. This includes international cuisine and basic nutrition with a twist. I love to share. You can eat well and healthy at the same time. You could say that I am a true gourmet. My interest in the future of the industry remains strong. I will always be a restauranteur in my soul. I hope this blog will find some kindred spirits. I have a lot of knowledge to impart and it is not just about caviar (although is an expertise I have!)
When I retired, I felt at sea at first. It would be a huge change in the routine of my life. I would miss crafting menus, preparing novelty dishes and greeting the patrons. I would regret my decision, but it had to be. I also loved the staff with all my heart. When I left, I wanted some remembrances in the form of special plates, items of décor, or the wonderful commercial kitchen faucet from Kitchen Faucet Depot. I remember when I installed it after reading about the new technology online. I had to bring the restaurant kitchen up to date. You can have an old stove or fridge, but a good faucet is a godsend. The ideal model in my mind has a long enough curve to accommodate any pot or pan—no matter the size. It must have an easy adjustable neck, so you can move it from side to side during the rinsing process. I like touchless units, but I am all about hands-on when in the kitchen. The lever is easy enough to operate. Getting the right water flow is a matter of your work requirements. You can set a commercial faucet in a way that you cannot with home versions. I loved this faucet and had to take it with me. I still know my way around the kitchen. My sink at home can certainly handle this faucet as the drill holes are in just the right position. That is an important issue if you don’t want to replace your sink. You may not get to decide on deck or wall mounting. I don’t think it makes one bit of difference in my case as my set up is perfectly compatible.
Every time I look at the faucet, I think of my employee, Juan, sleeves rolled up and still in an apron. He stands tall in front of the chrome goddess. She bends forward to meet his every need. It could be a glass, a plate or a utensil. She sloshes water freely over the item surface, making it pristine once again. Now, she serves me every day, rain or shine. I can’t think of a better memento to take away from the old restaurant.