Ten years. A milestone in any business life. Yet in the restaurant biz a decade is a lifetime few people experience as successful owners. Yes, corporations achieve the goal- many have the funding in a war chest allowing them to endure mistakes until perfection is within site. And, many single unit operators eke out the proverbial lifetime as proprietors, only to see their empires fade into the land of canceled leases or shopping center gentrification.
To grow and prosper, expand, create and recreate is the art that divides success from failure in this business. And keeping the spirit alive, injecting passion and creativity into the world of fusion and food is an art form few taste.
Reinvention, that key element in the design of a restaurant owner’s life, and that of the staff they diligently nurture and train, teach, educate and mentor, is a quality that cannot be taught or discovered. You either have it, or you long for it.
Sondra Bernstein, the girl behind, in front, next to and always near
Platters of food, some grilled, others roasted and sautéed, made a luscious background for the conversation and kudos offered to the culinary mover and shaker.Bernstein’s journey from corporate trainer to indie owner and culinary entrepreneur to cookbook author was not accomplished without help.
Thiswas apparent as the figster closed her restaurants and catering division for the evening in order to invite her staff to enjoy the evening.
As executive chef, John Toulze worked his wizardry with barbecued pizzas one could see why the company is a creative culinary leader. Toulze is continually tweaking, fine tuning and creating new delights for diners in the county.
And that is the premise of the mini-conglomerates success – a great staff, talented management, and a vision that continually looks beyond the horizon.
Bernstein and company is truly an example of how to develop a concept, diversify it, expand and succeed.
Ten years, an adventurous trip. Cheers.