Upon arriving in the US, my journey truly began. With no prior experience in the restaurant industry, except for my passion for good food and a love for the kitchen, I was determined to learn. I enrolled in classes at UCLA focused on culinary arts, menu planning, marketing, and business management. Simultaneously, I spent countless hours in various restaurants, observing the dynamic of employees and customers.
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 to a location that wasn’t my top 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 fulfil karmic contracts or to learn invaluable lessons. In my case, grappling with a difficult landlord ultimately revealed itself as part of my profound spiritual journey, prompting me to confront and resolve past-life karma.
Once all the pieces fell into place, I went on the next phase of my journey. I hired my former UCLA instructor, a seasoned chef, who guided me through the opening process and refining my menu. I was steady in my commitment to serving generous portions of high-quality, cooking meals from fresh ingredients, and offering it at reasonable prices – a reflection of the standards I uphold for my own dining experiences.
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 that even with everything done right, some individuals would find fault. This emphasized the importance of not only delivering exceptional food and promoting a welcoming atmosphere but also mastering the art of customer service and human behaviour.
It’s worth noting that when I embarked on this journey, marketing restaurants was different – social media platforms were not as established, and visibility wasn’t easily attainable. My advice to aspiring new restaurateurs is to conduct thorough research and due diligence, learning every aspect of restaurant operations. Whether you intend to be a hands-on manager or hire staff, being well-informed enables you to understand what is happening and ask precise questions. It’s advantageous to collaborate with someone who is knowledgeable. Opening and managing a restaurant may seem straightforward, but it’s far from easy. It requires dedication, resilience, and an understanding of the complex nature of the industry, not to mention compliance with regulations.
Ultimately, the lesson I gathered from my experience went beyond the realm of restaurant ownership. It served as a reminder that when you’re deeply connected to your purpose, the reward may not solely be financial gain; it can also embrace the lessons and growth opportunities that unfold along the way, shaping not only your business but also your personal journey.
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