Restaurants: A New Perspective

Part One:

Ask any restaurant owner for advice on opening your own establishment, and without hesitation the first thing they will ask is if you've ever worked in a restaurant. At this time you will answer yes or no. If you say yes, they will probably snicker and wish you well. If you say no, they will also snicker. And then tell you to go work in a restaurant. As a server, cook, dishwasher, busser, host - anything but a manager or owner.


Sound and wise advice, as so many people jump into the business and know nothing about it. The restaurant and bar business is unlike any other. New owners lacking experience see glamour, mild fame, solid investment, a fun place to bring there friends. To them, two hour Friday night waits and lines out the door equate to dollar signs and profit. They do not see what goes on behind the scenes, the work that goes into making a profit (or just breaking even).


An owner once told me, don't get into this business for the money. It may be a long while before you see a penny in return. It takes many Friday nights like the one above to make up for the initial investment: leasehold improvements, plasma TVs, tables and chairs, uniforms, kitchen equipment, inventory, menus, computers, glasses and plates, silverware, DirecTV package, utilities, insurance. You get the point.


So why do owners do it and how do they succeed? The successful ones usually do it because they have a passion, because the are good at it and because they are great judges of talent. Putting your people in a position to be successful is very important. One local owner has seen tremendous success because of his passion, the team he has assembled and their drive to help the company.

Another local restaurant with the potential to be great has not.

The second restaurant, as I stated, could become a great local establishment. I have reached out to them over the past few months, but have not been met with a desire to get to the next level. They have had 5 GM's in 3 years. Leadership at the top is crucial to stability, consistency and growth. But the ownership group has not, in my eyes, been willing to take that next step. The owners are comprised of non-restaurant people, who work very hard, but are still playing catch-up.

Part Two:

Of course, we often hear to work in the business before opening a restaurant. On the other hand, the business is so complex and demanding, owners and managers can become complacent. When is the last time any one in charge took a break? When is the last time you brought in fresh eyes and perspective? When is the last time you put yourself in the shoes of your customer or better yet, the shoes of someone in another profession?

When I stepped away from a management position three years ago, it completely opened my eyes. I was burnt out, exhausted and in a rut. I went into another profession and back to school for my Masters degree. What a completely different world! Walking back into my former restaurant as a customer was an eye opening experience.

The best part about this was that I now how a completely different perspective on the hospitality world. The past three years I have gained experience and knowledge in customer service and sales that have taught me a lot of about work ethic, restaurants and hospitality, and was the encouraging factor in wanting to help local restaurants from an operational and marketing standpoint, and with training.

Now, I'm not suggesting that you all quit your jobs and close your business. But, make some time (ha, free time) on your calendars to talk to people in other professions. Salespeople, bankers, truck drivers, cashiers, athletes, other business owners, other restaurant owners, social media junkies, bloggers, reporters, doctors.

What are their best practices, tips, suggestions that you can carry over to your business? How can they help you increase sales. Cut Expenses. Train your staff. Improve your operations. Improve the bottom line. Market your business more efficiently.

Also, where do they like to eat? Why? Do their dry cleaning? Buy their groceries? Workout? What drives them to be successful? What are their goals? Where do they want to be?

Surround yourself with good people in and out of your restaurant.

Trust me when I say, taking a step back to look at your operation from a different point of view will be the best thing you can ever do. Don't be so proud that you don't help your own livelihood.

Pizzology - Your New Favorite Hang Out

Upon entering Pizzology on Friday evening, two thoughts came to my mind.

The first was, "Where is the restroom?" After crawling through traffic up Keystone Avenue, I had to go if you know what I mean. But more importantly, when checking out new spots to dine, here is a handy tip: How clean a restroom is can generally equate to how clean the rest of the restaurant is, including the kitchen where your food is stored, prepared and cooked. Let me tell you, the men's room at Pizzology was spotless and rather inviting. I literally could have eaten off the floor. I chose to wait for a table instead.

Second thought: As a lady was dragging her two kids out the door I overheard her say "We are not waiting an hour." At the point I told my wife it was her loss and our gain. One more person we do not have to wait behind! You see, the hype for Pizzology has been overwhelming and I have been wanting to come here for months. I would have waited two hours without hesitation, as long as I had a tasty Upland Wheat to keep me company.

We actually only waited 15 minutes before being squeezed into a 2-top in the bar. Seating is tight in this gem of a pizzeria, but the cramped quarters contribute to the experience. The crowd was tremendous this night.

I stuck to my favorite Indiana brew and my wife, ever adventurous, ordered an immaculate Budweiser Light. Our server Jay was on point all night at table 43. For starters we had the Mushroom Risotto and bread sticks (not on the menu). Sticking to our devout Catholicism Lenten practice of no meat on Friday, we had the Margherita pizza.

A-MAZ-ING!

The food was delicious and lived up to the hype. The service was excellent and fast. The pizza is completely different than any place you have tried in town. Owner and Chef Neal Brown has created my new favorite pizza place in Indy!

Criticisms:

Only one I can think of is to pump up the volume on the music. While enjoying my restroom inspection I had some nice eighties music pumping my eardrum. While at my little bar table 43, it was barely audible. I need some jams while throwing back a pie!

Favorites:

Every single person had a smile on their face, made eye contact and said hello. EVERYONE. Very inviting.

Watch out though! If you wear Chuck Taylor's on your feet as I did last night, they just might make you bus a table or two. The entire Front of the House staff is required to wear these as part of the uniform as one enthusiastic staffer told me.

Overall, great experience!

Turkey Chili and Surround Sound

Without a doubt, Braden Alexander loves me more when I am in the kitchen than at any other time. This is quite often, as I am always preparing new and exciting meals, as well as old favorites, on nearly a nightly basis. I like to think this love is due to his unwavering devotion and loyalty to me.

But the truth is, Brady, as he is commonly referred to by friends and family, really is just hoping to get a taste of my newest concoction. And considering today is my first attempt at a new and unique version of Turkey Chili, Brady is right by my side.

You see, Brady is my 90-pound Chocolate Labrador Retriever. As well as the Chief Tasting Officer of Barrelhouse Group. No dish goes untasted before leaving the kitchen or being perfected.

I've been making my traditional chili for going on 10 years now, and it is nearly untouchable. I've come a long way since scraping burnt pans of chili that actually more resembled dog food than people food. Even Brady would have turned his nose up at those early versions. Though I don't foresee Turkey Chili to be much different, the point is to perfect it and today was the first step.

One of the exciting things about my cooking adventures today was it is my first time with newly added surround sound in the kitchen. There are few things I love more in life than music and cooking. But actually having surround sound wired into my area is truly awesome!

I put on The Killers and got to work. As I type, the Chili is simmering and should be ready just in time for the Rose Bowl. Initial thoughts are that it tastes pretty good, but needs to be a little thicker. But I'll save final judgement for the official tasting, currently projected for 2 hours from now.

In the meantime I'm going to work on a little shrimp concoction as well as the menu for a new concept I came up with this week. Shrimp would be a new one for Brady, so we will see how it goes!

Have a happy new year everyone. I predict 2010 will be a great year!

Till next sign,

Ryan

Where to Locate?

When one opens their own business, there really are two questions to ask: what and where?

Over the last three years in deciding to open restaurant, the question was never so much what, but more so where? In building one independent restaurant, or many concepts, I want to be in good company. I want to open where people want unique and original, not uniform and cookie cutter. Indianapolis is not exactly known as being fertile ground for independent restaurants, and has more than its fair share of chains.

So my wife and I sat down to discuss where we might like to move, that would be an ideal launching point for the Barrelhouse concept. A few cities I like that she dismissed almost instantly for various reasons - Portland, Austin, Seattle, New York, San Francisco, Denver.

But, there were so fantastic finalists in the discussion -Chicago, Charlotte, Louisville, Columbus, Charleston, Savannah, Pittsburgh. All unique in their own right and desirable for entrepreneurs and aspiring restaurateurs. All could be considered restaurant towns and have great support for local business. All could potentially be home to a Barrelhouse concept.

But, my thinking kept bringing me back to Indianapolis. Sure, there are A LOT of chains here. And, to be honest, there is not a lot of support or encouragement for local business as other cities have. (Louisville, Columbus, Charlotte for example). Also, there are some great local restaurants in Indianapolis, and some fabulous restaurateurs such as Craig Huse, Scott Wise, Neal Brown, Martha Hoover, Brad Cohen, Hal Yeagy, and others I am leaving out.

My thought is, that together with these other great visionaries, Indianapolis can be a great restaurant town. First, we need great restaurants and great leaders. Second, we need a strong campaign supporting and promoting local business.

Independent restaurants should feed off of each other, not compete. The real competition that threatens our existence are chains and lack of education for our citizens who spend their money in the community.

For this reason, I am choosing to stay here to launch my first restaurant. I challenge all takers to try us our when we open, as well as to try someplace local that you've never been. I recommend this blog - http://indyrestaurantscene.blogspot.com -as a guide if your curious of local dining destinations.

Till next sign,

Ryan

Why Barrelhouse?

bar·rel·house (brl-hous) n.

1. A disreputable old-time saloon or bawdyhouse.
2. An early style of jazz characterized by boisterous piano playing, free group improvisation, and an accented two-beat rhythm.


This is my first attempt at blogging and hopefully not my last. The purpose is to try and document my struggles and attempt to launch my own restaurant. And hopefully the first restaurant will be the first of many.

I've had a passion for business and entrepreneurship for a long while now. As 2009 comes to a close I figure its time to get off my ass and make dreams come to reality.

A realistic goal is 2011, but there is much work to be done. Many ideas and concepts have been floating in my brain for quite a while. And anyone who knows me knows that I have the attention span of a 5 year old on crack.

So, off we go on this adventure and trying to make Barrelhouse Restaurant Group a reality!

(Can it really be called a restaurant group, if thus far there are zero restaurants and one employee?)

Ryan