How many times have you picked up the entertainment section of a newspaper and read a restaurant review that begins with:
“The owners of this aspiring Michelin Guide restaurant, which will be opening for the first time this week, say not only have they never started a restaurant before, they have actually provided hospitality in less than 18 months. Originally trained as a lawyer, I was inspired to make a career change when I became frustrated with how difficult it was to get good modern Tunisian food in the city.”
“The more I researched, the more convinced I became that the world needs a great modern Tunisian restaurant,” they said.
“So I read a lot of blog posts about how to start a restaurant, listen to podcasts, spend my savings on leasing and decorating for the first year, hire a chef and DM me when I say so. Facebook groups are looking for chefs who have never been head chefs and have never cooked Tunisian food, but who know how to cut and heat vegetables. and assured me that all proteins are fundamentally very similar.”
“We’ve only known each other for half a year, and to be honest, I don’t really know what they’re doing or what I should do. We have a clear vision of what we need to achieve.Anyway, we want to raise some funding from investors and show sufficient booking revenue growth so that we can go global as soon as possible. I have.”
How much better do you think your dining experience will be if you book a table on the opening night of the restaurant?
If you reviewed the restaurant in a newspaper, would you constructively criticize it in a way that would help the new restaurant owner raise money for their business? Hiring a chef with experience in the hospitality industry and on-the-job learning how to make the best Tunisian food in the world? Worst. Food. Ever.”
how to be a founder
If you haven’t “understood” my analogy yet, let me clarify. If you’re a first-time restaurant owner, you’re a career-changing (or just out of college) start-up founder looking to succeed.
Your chef is your first tech hire if you’ve worked as an engineer or product manager before but have never built this kind of startup or been a tech co-founder.
There is no doubt that the potential rewards for the founder of the first technology startup to defy odds and succeed are probably much greater than the potential rewards from opening a successful restaurant chain.
But even then, they’re just potential rewards, and the odds are stacked so high that if you decide to pivot and open a fine dining restaurant instead, you’re more likely to succeed. The most likely rewards for founders and their first-time co-founders are likely to be valuable lessons learned from how and why their startup failed.
So if smart individuals eager to get into the startup industry shouldn’t come up with startup ideas, find co-founders and start reading blogs*, what should they do instead?
The answer is surprisingly simple. Use the skills and experience you already have to land an entry-level role in a startup.
Take a possibly modest salary (as a new founder, it’s better than no salary at all) and focus on learning as much as you can from people at that startup who are more experienced than you.
You don’t even have to be a successful startup because you’re probably smart enough to learn from anything. No like what to do.
You don’t even have to be on board very early in the startup journey if the startup is still really a startup (my definition of a startup is “any company that isn’t viable yet, and the organizational culture is where the potential opportunity companies that are more interested in pursuing potential opportunities than pursuing
I’d play a good game about being Yahoo’s second employee in Australia, but I was the 118th in the world. I should have had
My five years at Yahoo have been life-changing, both in terms of my skills and experience, as well as my personal financial situation.
You don’t invest your career and pour your savings into opening a restaurant. You’ll likely take a brief training course and try to find a role in the kitchen of a front of house team or a rapidly growing joint. Then, persevere, learn as much as you can, and keep at it, eventually believing that luck will provide you with the next opportunity on your path to becoming a successful restaurateur.
If Australian startups have one realization to resolve, it’s this one. Most of us want to start out as head chefs or restaurateurs.
* Of course, you must read StartupDaily religiously every day and click on every ad.