Restaurateur

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Restaurateur

Tejas Deshmukh | Co- Founder | Cross Bar

Co- Founder Tejas Deshmukh's Talk on Restaurateur

The Journey of a Restaurateur: Insights from Tejas on Building Crossbar Tejas, a passionate restaurateur and former advertiser, shares his journey into the vibrant world of the food and beverage industry through his restaurant, Crossbar, located in Dehradun. Transitioning from advertising to restaurant ownership is no small feat, and Tejas embodies the grit and knowledge necessary to thrive in this dynamic field. In this article, we will explore the life of a restaurateur, delving into the essential education, skills, positives, and challenges of this career, as well as a glimpse into a typical day in Tejas's life. What Is Restaurateur? A restaurateur is an individual who owns or manages a restaurant, overseeing various aspects of its operation. This term applies not only to owners but also to those who manage the food and beverage outlets within the industry. The role involves a dynamic combination of creativity, business acumen, and a deep understanding of customer service and culinary trends. Tejas emphasizes that his experience as an advertiser, particularly his interactions with clients in the food sector, greatly contributed to his understanding of what it takes to run a successful restaurant. Education How To Start Your Own Restaurant Tejas highlights the significance of resourceful education when entering the restaurant industry. He credits a book titled *Start Your Own Restaurant* by two Indian authors as a valuable resource that provided insights into the food scene in India and numerous case studies of successful establishments. This kind of literature can offer aspiring restaurateurs guidance on navigating the complexities of the industry, helping them learn from the experiences of others. Food & Beverage Knowledge Tejas’s background in advertising brought him face-to-face with numerous food and beverage clients, providing him a unique vantage point. His experiences at various restaurants while working with these clients helped him absorb crucial operational knowledge, from how kitchen dynamics function to understanding customer interactions. This real-world insight into the F&B industry is critical for anyone looking to establish their own restaurant. Accounting A solid grasp of accounting principles is crucial for restaurateurs, according to Tejas. Understanding how to manage expenditures, anticipate costs, and recover investments is a significant part of running a successful restaurant. Tejas emphasizes the importance of knowing your financials, as it ensures more effective decision-making and operational management, which can make or break a restaurant. Skills People's Person Being a people's person is essential in the restaurant world, as highlighted by Tejas. Different stakeholders, from contractors to kitchen staff and customers, require different approaches. Cultivating strong relationships and fostering communication skills creates an environment of trust and cooperation, which is vital for operational success. Gift Of Gab Tejas talks about the "gift of gab," a skill he views as integral to the restaurateur's role. The ability to connect emotionally and communicate effectively with various individuals is essential, especially in production negotiations or when trying to negotiate terms with landlords or suppliers. This ease of communication can facilitate smoother business dealings and partnerships. Negotiation Negotiation skills are vital when setting up and maintaining a restaurant business. Tejas shares that negotiating supplier prices and services is a frequent requirement and that the ability to balance affordability with quality directly impacts profitability. These negotiation sessions can determine the outset of a restaurant and must be approached with strategic finesse. Patience & Perseverance Patience and perseverance are traits that Tejas stresses as vital to success. He explains that setting up a restaurant takes time, and results may not come immediately. Running a successful establishment requires resilience, as challenges arise in various shapes and forms during both setup and ongoing operations. Persistence The restaurant business requires a tenacious spirit. Tejas underlines that persistence helps overcome obstacles, be it a slow opening day or extensive licensing processes. The drive to continuously improve and adapt is what enables restaurateurs to build lasting brands within the competitive food industry. Positives Making Contacts One of the greatest benefits of the food and beverage industry, according to Tejas, is the ability to make meaningful connections. Starting Crossbar has allowed him to network with locals, suppliers, and fellow entrepreneurs, cultivating relationships that can provide mutual support and opportunities down the line. Continuous Learning Tejas sees the restaurant business as a continuous learning experience. Each customer interaction, whether observing dining behavior or handling complaints, contributes to an evolving understanding of the industry. Engaging with a diverse clientele regularly enriches his perspective and capability as a restaurateur. Monetary Potential The monetary potential in the restaurant industry holds great promise. Tejas explains that while it takes time to see significant financial returns, the nature of the F&B industry ensures that there is always demand for dining experiences. With strategic planning and operational efficiency, profits can eventually be realized without compromising quality. Respect & Recognition Owning a restaurant also brings a sense of respect and recognition in the community, which has a substantial psychological benefit. Tejas experiences the positive feeling that comes with being known as a business owner and contributing to the local economy and culinary scene. Challenges Magnitude Of Investments Starting a restaurant often requires substantial financial investments, a challenge that Tejas emphasizes. Many aspiring restaurateurs face difficulties securing sufficient funds, and Tejas advises focusing on building a solid business plan and seeking trustworthy investors rather than relying solely on loans from banks. Govt Licensing Navigating the complexities of obtaining licenses can be particularly burdensome. Tejas has faced these challenges firsthand, noting that legal requirements often require persistence and patience. The bureaucratic hurdles in acquiring permits can delay operations, impacting potential profitability. Bribery Tejas discusses the morally challenging issue of bribery in acquiring licenses, highlighting the prevalence of unethical practices. He remains committed to avoiding corruption, but acknowledges the need for diplomatic negotiation skills when dealing with government officials, reflecting the often-unseen complexities of business regulation. A Day Of Restaurateur Tejas starts his day early, around 7 or 8 AM, focusing on ordering supplies and ensuring everything is in place for operations at Crossbar. While he oversees a team handling daily tasks, much of his morning is spent on administrative duties, dealing with authorities, and strategy planning. His afternoons often include casual interactions with staff over games of pool, fostering a relaxed atmosphere even in a busy work environment. The weekends bring a lively atmosphere with a live band, making it a fulfilling experience. Throughout it all, the appreciation he receives from his staff reinforces his commitment to creating a supportive work culture. Tejas’s journey as a restaurateur showcases the dedication, creativity, and resilience required in the food and beverage industry. His insights reveal not only the operational aspects of running a restaurant but also the rich experiences and relationships built along the way. Aspiring restaurateurs can certainly draw valuable lessons from Tejas's story, emphasizing the importance of learning from every corner of life and business. The restaurant industry, with all its complexities, remains an ever-evolving sector that offers immense possibilities for those willing to invest their passion and hard work into the pursuit of delicious dining experiences.

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