Re­spect and rep­u­ta­tion in the res­tau­rant trade

NZ Life & Leisure - - Starting Over -

Lloyd and Mike struck it lucky with the mag­nifi - cent site of The Cove, but the rest was up to them. Here is Lloyd’s phi­los­o­phy on what makes a good restau­ra­teur:

Just be­cause you have a mo­nop­oly in a lo­cal area, don’t abuse it. “Of­fer a great prod­uct and great ser­vice ev­ery day, give peo­ple value for money and a rea­son to come once a week not once a month.”

With tourists don’t take the mick; don’t think that be­cause they are just pass­ing through, you don’t have to give them your full at­ten­tion. Give them a good ex­pe­ri­ence and hope­fully that will fi lter down to re­peat cus­tomers and word of mouth. “Be­cause we did this, The Cove took off and it gave us the im­pe­tus to ex­pand and bring the same phi­los­o­phy to other run- down lo­ca­tions.”

Ru­ral or small- town New Zealand has ev­ery much the ap­petite for de­cent food and good ser­vice as Auck­land or Welling­ton. “Our suc­cess in lo­cal towns like Whangarei proves this.”

Show some com­mu­nity com­mit­ment. The Vege Shack gives away ex­cess pro­duce to the lo­cal Food for Life group run by Hari Kr­ishna devo­tees, Bud­dhi and Su­varna. “Their mis­sion is to pro­vide and serve hot lunches to 1000 chil­dren across fi ve schools within the Whangarei catch­ment.”

Snap­shots of a life well- earned: Toni Am­bler is Mike’s right- hand woman, help­ing him achieve suc­cess with the Vege Shack.

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