Stepping into restaurant ownership without prior experience is a bold and daunting endeavour, especially during the time of COVID-19. As the co-owner of Lima Nikkei and Warike Sydney, I took this challenge by the horns, even though my journey into the hospitality industry was not planned. During these few years, I have witnessed many milestones, however, learned many lessons that have shaped not just my businesses, but also me as a business owner.
Lesson One: From intimate dinners to restaurant realities
My journey commenced with intimate home dinners, where I shared my love for Peruvian cuisine with my close friends and acquaintances.
I started getting Facebook messages from friends of friends asking if I’m selling the food. So, I discussed this with my partner, and we thought of doing these dinners at home. Before I knew it, the demand grew too big, so we needed to expand.
As demand escalated, I transitioned to pop-up events before motioning the launch of a fully-fledged restaurant. The journey taught me the distinction between home-based culinary creations and the intricacies of restaurant management.
My progression from home dinners to running a restaurant exemplifies the power of following one’s own passion and expanding it into a thriving business. The journey so far stands as a reminder that every successful venture starts with a simple idea.
Lesson Two: Navigating the labyrinth of legal compliance
When my partner Valeriya and I decided to venture into the restaurant business, we faced many legal complexities. Regulations, permits, licenses, and intricate building and council planning became our unexpected adversaries.
The delay in obtaining permits and licenses resulted in a three-month postponement of the restaurant’s grand opening, leading to financial strain due to the pre-hiring of kitchen staff. The resounding lesson here was that unravelling the intricate web of legal compliance is as vital as crafting delectable dishes.
A key message that I’d like to call out is to look out for the legal part of the project, as I soon found out that there was a whole lot more involved with opening a venue than I thought. All the legal and compliance paperwork was a nightmare.
I discovered that understanding and addressing legal compliance is essential for a smooth restaurant launch. Overcoming this obstacle required patience, persistence, and adapting to unforeseen delays.
Lesson Three: Surmounting recruitment challenges
Recruiting a proficient team during a pandemic, when borders were sealed, and a labour shortage prevailed, posed a formidable challenge for us. As the business grew, I needed to quickly understand that I wasn’t able to do the work of a whole team. I needed to expand fast in order to maintain the growth of the business.
One of the biggest lessons I learnt was that I can’t be everywhere at once, I had to form a team, learn to delegate and trust the process. During this time, I had to navigate through recruitment difficulties which pushed my resilience and adaptability to its limits. It highlighted the importance of finding innovative ways to attract and retain talent during challenging times.
