50 Eggs, Inc. CEO and owner of Yardbird Southern Table & Bar in Miami, John Kunkel talks about how he mentors young restaurateurs to run their venues efficiently in order to succeed in the industry.
It?s been said that John Kunkel has the ?Midas Touch,? that ?whatever he touches simply turns to gold.?? Not so.? The ?touch? in fact results from a passionate and rigorous hands-on approach to every aspect of the restaurant business, from ideation and finance, to execution and operation at every level.? For the past 22 years, his wildly successful projects have been fueled by a sleeves-rolled-up, sweat-on-the-brow, entrepreneurial spirit.
Kunkel founded 50 Eggs a dozen years ago with an unyielding drive and a ?nothing?s impossible? ethos, hence the Cool Hand Luke reference for his company?s name.? His diverse experience and ?good enough isn?t enough? determination is what has set the standard at 50 Eggs in both its business and its culture.? 50 Eggs is unique, as it is one of the only companies in Miami that has internalized everything from construction, social media, marketing, culinary and human resources; everything is under one roof.
Kunkel has created five successful restaurant concepts including the award winning Yardbird Southern Table & Bar and the highly anticipated Khong River House in Miami Beach, as well as Yardbird?s sister concept, Swine Southern Table & Bar, coming later this year. He has become a mentor for young restaurateurs who are starting out on their first restaurant and are looking to either grow the brand that they have created or to find efficiencies within their businesses. We asked Kunkel about what key skills are required to succeed in the restaurant industry.? ?I think in order to be successful in the restaurant business you must be a highly skilled multitasker. It is one of the few industries that pulls from so many different talents and skill sets at the same time.? Marketing, real estate, construction, accounting, people management, you name it. Not to mention, what happens within the restaurant itself, which is the core of what we do.? If you have never worked in the business, people just don?t quite understand what they?re getting into,? says Kunkel.
?Many times I have walked into a restaurant and the music or the interior doesn?t match the food, the food doesn?t match the bar, or there?s no consistency throughout the dining experience. I think that?s one of the ways I approach creating a restaurant differently than others; it has make sense to the diner from beginning to end.? Everything from the chair that you?re sitting in, the music, the decorations, to the type of food that you?re serving should make sense. It?s communicating to the customers ? a total dining experience,? says Kunkel.
Kunkel is a student of the industry and never stops learning. ?I think Miami is coming into its own.? There?s a lot of interest in what?s next and what?s different.? Customers are looking for something else besides the same old thing, and that provides a lot of opportunity for somebody like myself with the infrastructure and ability to launch, or bring, different types of food to South Florida,? affirms Kunkel.
To learn more about restaurant branding and to network with professionals from the food and beverage industry visit the 16th Annual Americas Food and Beverage Show being held in Miami Beach on September 24th and 25th. Visit http://www.americasfoodandbeverage2012.com. Register in advance for special discounts.
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