Sch­nitz suc­cess story shared

The Tatura Guardian - - News - By Hay­den Thom­son

Sch­nitz is com­ing to Shep­par­ton. Co-founder and direc­tor of the well­known schnitzel fran­chise store Ro­man Dy­duk this week an­nounced the com­pany would open a restau­rant in Shep­par­ton soon.

‘‘We have plans for Sch­nitz here in Shep­par­ton, we’ve pretty much se­cured a site,’’ the Pol­ish-born schnitzel ex­pert said.

Mr Dy­duk spilled the beans at a GV BRaIN event at The Wool­shed @ Emer­ald Bank on Wed­nes­day night.

‘‘We’ve met the land­lords and it’s a great site, we’ll be in the cen­tre of town,’’ Mr Dy­duk said. ‘‘Shep­par­ton will be store num­ber 71.’’ A crowd of more than 100 lis­tened in­tently to Mr Dy­duk speak about his jour­ney from es­cap­ing con­scrip­tion into the Pol­ish army to open­ing his first restau­rant in Queen St, Melbourne, in 2007.

Since those hum­ble be­gin­nings, Sch­nitz has grown from one restau­rant to 70 to­day, be­com­ing a na­tional suc­cess story.

‘‘I don’t worry about profit, I’m about sat­is­fy­ing the cus­tomers,’’ Mr Dy­duk said.

‘‘I was never a great busi­ness­man, but I’ve al­ways been good at cook­ing schnitzels.

‘‘I would al­ways speak to my cus­tomers at the ta­ble about the food and would ask if they en­joyed it.

‘‘You can be suc­cess­ful if you are do­ing some­thing for peo­ple and peo­ple will re­ward you if they’re happy.’’

Mr Dy­duk shared his plans to ex­pand the busi­ness into New Zealand next year and his tips on how to make the pre­fect schnitzel.

‘‘If you are us­ing fresh in­gre­di­ents, you’ll come out with a great prod­uct,’’ he said.

‘‘I use stain­less steel fry pans be­cause when you clean alu­minium with a scourer you break the me­tal and it will bleach the meat.

‘‘Don’t rush your schnitzel . . . make sure the oil is hot enough be­tween 170 and 180°C . . . have pas­sion and un­der­stand the mo­ment to flip it.

‘‘Four-and-a-half min­utes will give you a beau­ti­ful golden brown schnitzel . . . you can’t speed up the process.’’

Mr Dy­duk also spoke about how Sch­nitz was work­ing on a new menu to cater for veg­e­tar­i­ans and coeliac suf­fer­ers.

‘‘We’re work­ing on a new menu . . . em­ploy­ing a pro­fes­sional com­pany to look at our cus­tomers’ ex­pe­ri­ence in our res­tau­rants,’’ he said.

‘‘What­ever you do, if you are right by the cus­tomers and they feel looked after then you will suc­ceed.’’

New op­por­tu­nity: Sch­nitz is com­ing to Shep­par­ton was the take­away from this week’s event, much to the de­light of the crowd. Pic­ture: Holly Cur­tis

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