The journey of opening a restaurant began with numerous questions: What would the concept be? What type of food would I serve? Who would be my target market? And where should it be located? These questions were as exciting as a child promised a trip to Disneyland.

However, I quickly realized that my home country, Israel, wasn’t feasible. I couldn’t explain why, I simply didn’t feel entirely aligned with the culture, and I doubted my ability to handle the daily demands of customers. So I followed my strong intuition to open a restaurant elsewhere. The United States emerged as my primary choice, so I made the leap, leaving behind everything in Israel, my family, friends, and a thriving career, to embark on this new chapter of my life.

Upon arriving in the U.S., my journey truly began. With no prior experience in the restaurant industry or U.S. culture, except for my passion for good food and my love for the kitchen, I was determined to learn and explore the path of restaurant ownership. I enrolled in classes at UCLA focused on culinary arts, menu planning, marketing, and business management. Simultaneously, I spent countless hours in local restaurants, observing the dynamics between employees and customers to better understand the culture.

It took two years of dedication to feel sufficiently prepared. I meticulously constructed a comprehensive business plan in pursuit of an unsecured loan, understanding that thorough documentation and research would enhance my chances of success. Despite facing rejection after rejection from numerous banks, I refused to cave in. I remained persistent in my belief that this venture was my calling, and eventually, I secured the funding I needed.

With financing secured, the search for a location began. While I initially had a specific area in mind, circumstances led me elsewhere, to a location that wasn’t my first choice. Yet, attracted by its affordable rent and the fact that it was already a functioning restaurant, I saw potential in making it my own. It’s often said that life directs us to specific places for reasons beyond our immediate understanding, perhaps to fulfill karmic contracts or to learn invaluable lessons. In my case, grappling with a difficult landlord ultimately revealed itself as part of my spiritual journey, pushing me to confront and resolve past-life karma.

Once the pieces fell into place, I moved into the next phase of the journey. I hired my former UCLA instructor – a Seasonal chef – who guided me through the opening process and refined the menu. I was steadfast in my commitment: generous portions, high-quality meals made from fresh ingredients, and reasonable prices, a reflection of the standards I uphold when I dine out myself.

However, I soon learned that ensuring quality wasn’t the only challenge. Despite our best efforts to satisfy customers, complaints inevitably arose. It was a revelation: even when everything is done right, some individuals will still find fault. This emphasized the importance not only of delivering exceptional food and fostering a welcoming atmosphere but also understanding the art of customer service and human behavior.

It’s worth noting that when I embarked on this journey, restaurant marketing looked very different, social media was not as established, and visibility wasn’t easily attainable.

My advice for aspiring restaurateurs is to conduct thorough research and due diligence. Learn every aspect of operations. Whether you intend to be hands-on or hire a team, being informed empowers you to understand what’s happening and ask the right questions. Collaborating with someone knowledgeable is always an advantage. Opening and managing a restaurant may seem straightforward, but in reality, it is far from easy. It requires dedication, resilience, sharp intuition, and compliance with a complex system of regulations.

Ultimately, the greatest lesson I gathered from my experience transcended restaurant ownership. It reminded me that when you are deeply connected to your purpose, the reward may not solely be financial gain, it may be the profound personal growth that unfolds along the way, shaping not only your business but your soul’s evolution.

Final Encouragement

If your calling is a restaurant, don’t hesitate to pursue it, every person has their own lessons to learn. The key is to remember those lessons along the way and not sink into the challenges. Always try to rise above them and return to your higher self, because the answers lie in your consciousness. Every restaurant faces difficulties, and you must pay attention so that you don’t get caught up in the turbulence. Learn to let go, even when fear tries to hold you back.

Sometimes we struggle to let go because we fear what life will look like without the restaurant. We worry: “What will I do? Where will my income come from?” These are valid concerns, but remember, when things no longer flow, it means that chapter is complete, and life is inviting you toward something greater. When you make a firm decision, new opportunities begin to appear. I speak from experience.

Good luck with your journey!