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 In the vibrant landscape of hospitality, few paths are as fulfilling and challenging as that of a restaurateur. Tejas, a former advertiser turned owner of Crossbar in Dehradun, shares a rich tapestry of experiences that highlight the nuances of running a restaurant. His story serves as an inspiration for aspiring entrepreneurs in the food and beverage industry, emphasizing the blend of creativity, persistence, and people skills essential for success in this competitive field. What Is Understanding the Role of a Restaurateur A restaurateur is essentially someone who owns and manages a restaurant. This term encompasses not only the proprietors but also those who operate within the food and beverage (F&B) sector. According to Tejas, being a restaurateur is about the intricate dance of creativity and management; it requires not only a passion for food but also a keen understanding of customer service and business operations. His transition from advertising to this role showcases how diverse backgrounds can enrich the hospitality sector. Education How To Start Your Own Restaurant Tejas emphasizes the importance of education beyond formal schooling. One pivotal resource for him was the book "Start Your Own Restaurant," which offers valuable insights into the Indian restaurant scene through various case studies. This practical knowledge is crucial as it provides a framework for budding restaurateurs to navigate the complexities of the industry. Engaging with such literature can inspire innovative ideas and approaches, making it a cornerstone of restaurant education. Food & Beverage Knowledge A solid grasp of food and beverage (F&B) dynamics is critical for any restaurateur. Tejas’s advertising career gave him firsthand experience interacting with various restaurant owners and understanding their operational challenges. Recognizing how kitchens and bars function, as well as observing service interactions during personal outings, enriched his knowledge base. This blend of professional and experiential learning plays a significant role in effectively managing restaurant operations. Accounting Skills Understanding the financial aspect of running a restaurant is vital. Tejas notes that keeping tight control over accounts is essential, as financial management directly impacts sustainability and growth. He stresses the importance of having a keen eye on expenses and revenues, ensuring that the restaurant remains profitable amidst the complexities of operational costs and investments. This financial literacy is a fundamental skill that supports not just survival but also potential expansion in the F&B sector. Skills Being a People’s Person Interpersonal skills are paramount in the restaurant business. Tejas highlights the necessity of being a "people's person," indicating that success often hinges on how well one communicates with diverse groups, from contractors and staff to customers. Establishing rapport and understanding distinct communication dynamics are crucial for building effective relationships and fostering a positive environment within the restaurant. Gift of Gab Having the "gift of gab" is another essential skill in the restaurateur's toolkit. Tejas explains how this ability to converse smoothly can facilitate negotiations and create emotional connections with stakeholders. Whether it is convincing a landlord to lower rent or connecting with customers, being articulate and charismatic can sometimes bridge gaps where formal agreements may fall short. Negotiation Skills Negotiation is an art form in the restaurant industry, where multiple parties are involved in various transactions—each with their financial interests. Tejas recounts instances where he had to haggle for better pricing on supplies while ensuring quality isn’t compromised. This skill is critical not just in procurement but also in maintaining cash flow and profitability. Patience & Perseverance In the uncertain world of gastronomy, patience and perseverance emerge as vital traits. Tejas illustrates the slow yet steady nature of establishing a restaurant brand. New restaurateurs often face challenges, and the value of remaining resolute and patient through initial low customer turnout cannot be overstated. Success in this industry requires a long-term vision and the ability to weather the inevitable storms of entrepreneurship. Persistence Building a successful restaurant demands relentless persistence. Tejas explains that challenges do not cease once the doors open; continual improvement and adaptation are necessary for staying relevant. This trait reflects a proactive mindset, crucial for navigating the fast-evolving tastes and expectations of customers. Positives Making Contacts One of the most rewarding aspects of being in the restaurant industry, as expressed by Tejas, is the expansive networking opportunities it offers. Establishing connections with fellow business owners, suppliers, and patrons can open doors for collaboration and support in times of need. The relationships formed through the restaurant journey not only enrich professional life but can also lead to lifelong friendships. Continuous Learning Tejas views life as a process of active learning, especially within the restaurant environment. Interacting with a plethora of guests provides insight into diverse cultures, preferences, and dining experiences. This continuous learning feeds back into his business, allowing him to innovate his offerings and improve service quality over time. Monetary Potential The financial rewards in the hospitality sector can be substantial. While Tejas acknowledges that recovery of initial investments takes time, the restaurant industry generally maintains consistent demand, making it a potentially lucrative endeavor. His enthusiasm for the financial viability of restaurants, usually considered a thriving venture, is corroborated by the basic human need for dining out. Respect & Recognition Owning a restaurant brings a level of respect and recognition within the community. Tejas shares how being known as the owner of Crossbar has enhanced his social standing in a new city. Recognition from peers and customers for his hard work and dedication adds a layer of fulfillment that many entrepreneurs strive for, reinforcing personal and professional identity. Challenges Magnitude Of Investments The financial burden of starting a restaurant can be daunting. Tejas candidly discusses the challenge of securing capital, emphasizing the need for sound business planning and potentially approaching trusted family and friends for financial backing. This concern underscores the importance of a well-thought-out financial strategy before embarking on the entrepreneurial journey in the food sector. Govt Licensing Navigating the labyrinth of governmental regulations and licensing poses its own set of challenges. Tejas notes the hurdles faced in acquiring necessary permits, often involving extensive bureaucratic processes. This challenge requires negotiative skills and an understanding of compliance frameworks, critical for establishing a sustainable business. Bribery Tejas highlights the unfortunate reality of encountering bribery in obtaining licenses, a pervasive issue in many sectors, including hospitality. While he advocates for ethical practices, he acknowledges the delicate balance required to navigate these demands diplomatically. The transparent operation of any restaurant hinges on overcoming these ethical dilemmas while maintaining integrity. A Day Of The Life of a Restaurateur Tejas opens up about a typical day in his life as a restaurateur, demonstrating the complexity and dynamism of his role. Starting early with inventory checks and supply orders, his responsibilities also include administrative tasks, ensuring both the front-of-house and back-end operations run smoothly. The camaraderie with his staff adds joy and a sense of community to the demanding daily grind. His weekends, marked by lively events and engagement with customers, illustrate how rewarding the environment can be when passion fuels work. In reflecting on his day each evening, Tejas finds satisfaction not only in the success of his business but in the relationships fostered therein. Creating a welcoming atmosphere where staff feel appreciated and valued gives life to his vision, demonstrating that being a restaurateur is profoundly about connecting people through culinary experiences. In conclusion, the career of a restaurateur is not merely about food; it’s a mosaic of experiences, skills, and human connections. Tejas’s journey serves as a reminder that with passion, patience, and a commitment to continuous learning, success is not just possible, it’s achievable. As he continues to navigate this vibrant industry, his story inspires others to embark on their gastronomical adventures, knowing that every dish served is part of a larger dream.

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