Robert William Flay or as known Chef Bobby Flay is a celebrity chef who is the owner and executive chef in several restaurants. Furthermore, he also hosts several Food Network Television Program. He got several awards, such as Outstanding Culinary Host, Rising Star Chef of the Year, and many more.
Flay received a degree in culinary arts and was a member of the first graduating class of the French Culinary Institute in 1984. After culinary school, he started working as a sous-chef, quickly learning the culinary arts.
He started his job in the restaurant industry were at a pizza parlor and Baskin-Robbins. He then took a position making salads at Joe Allen Restaurant in Manhattan’s Theater District where his father was his partner.
In 1991, he opened his own restaurant teamed with a businessman, Laurence Kretchmer. Their restaurant is Mesa Grill in New York. Shortly after, he also opened Bolo Bar & Restaurant in 1993. He currently has many own restaurants. Additionally, Chef Bobby Flay’s restaurants have reached a successful peak.
According to cnbc.com, here are Chef Bobby Flay’s tips to open his business:
Overcapitalized and overpatient
He said that opening a new restaurant always costs twice the amount of money you think it’s going to cost. In addition, it is going to take twice the amount of time to build it. Therefore, you have to make sure that your capital is more than your budget to anticipate the wrong calculation.
You also have to be over patient to make your own restaurant succeed. You cannot reach the successful peak only in one night so need to struggle to reach the successful peak.
Believing in yourself
Chef Bobby Flay stated that the new businessmen have to believe in themselves. You have to believe that you can open your own business and make it succeed.
Read more: Ideas to Start Your Own Culinary Business