Quite often, a perfect location and a great look for a restaurant do not guarantee success. I believe you must stick to the basics- food seasonality, excellent produce selection and professional, knowledgeable staff.
I endeavour to create harmony between my food and surroundings. I like to be traditional as it is embedded in my heritage, but I also like to combine it with innovation and individual creativity, inspired my worldwide travels and experiences.
The simple formula I adopt in setting up a restaurant operation is as follows:
– Location research
– Products and produce selection
– Supplier selection
– Use of recipe cards
– Kitchen staff training
– Wait staff training