“We quickly discovered the joy and financial success that can come from mixing business with pleasure.”
When did Rupert on Rupert first open?
We opened our doors for the first time in February 2015.
What’s the story behind the name?
Ric is responsible for the name. He’s a man of few words and a fan of direct and efficient communication. [The restaurant is on Rupert Street, Collingwood.]
How would you describe the menu?
We offer a share-style Mediterranean menu with a bold Italian flourish care of our passionate head chef, Amir. His delectable handmade pastas proudly showcase his Roman heritage.
What makes the restaurant special?
So many things. Perhaps it’s the towering elegance of our iconic fiddle-leaf figs brushing against the ceiling, or the cascading evergreen jungle that fills our vibrant conservatory, or the sultry sunset ambience of our dining hall.
How many people do you expect to serve dinner to this Valentine’s Day?
We’re anticipating a carnival of romance, full to the brim with swoony lovers living their best lives. Beyond being an à la carte restaurant, Rupert has a reputation as a wedding venue, so it’s more than likely that Valentine’s Day, which falls on a Wednesday this year, will be reserved for a mix of couples who have previously celebrated their special day with us and want to savour the memories, as well as prospective couples envisioning how they might create their own memories with us. We also have a couple who were married on Valentine’s Day booked in to celebrate their first anniversary.
How does this compare to an ordinary Wednesday?
Wednesday nights at Rupert attract an eclectic mix of people, with couples coming in for a cheeky recce to check out the goods before committing, and friends catching up over a midweek pizza. On occasion, we’ll have a catered corporate function or an intimate masterclass in cocktail creation happening in the private cocktail lounge.
How and when do you organise Valentine’s Day at Rupert?
Amir is passionate and extremely organised, so the menu has already been lovingly crafted and is chock-full of the flavours of aphrodisia.
What values do you want to bring to the occasion?
We unashamedly love LOVE at Rupert, so Valentine’s Day gives
us an excuse to celebrate romance with some sexy bells and whistles, decadent food, intoxicating cocktails, and a red rose or two.
Tell us about being restaurateurs. Was your vision different from the reality?
To be honest, there was no real vision other than to create a beautiful space for community and loved ones to gather and celebrate. Neither of us had a smidgen of experience in the hospitality industry, other than the fact that I am an avid foodie and had some experience in event management. To suggest we were green rookies is something of an understatement, but what we lacked in know-how we made up for in chutzpah. And we obviously invested in some great staff who deliver expertise.
What has been the biggest challenge of running a restaurant?
Running the friggin’ restaurant! The sheer relentless requirement that we deliver excellence day after day, no matter what else might be going on in life. Whether it’s navigating the everyday human sagas of staff heartbreaks, tackling a mid-service dishwasher meltdown, coping with stormwater flooding after a sudden downpour, or facing broader challenges like the trials of Covid, economic downturns and the competitive dance with other venues – the greatest challenge lies in mastering the hustle and staying the course, no matter what curveballs life throws our way.
What has been the greatest surprise?
Our love of working together. Ric and I are big personalities, shall we say, with a wealth of strong opinions delivered with enormous passion. This merger could have been an absolute disaster. Instead, after some initially intense negotiation and embarrassingly public marital spats, we’ve discovered an unexpected and delightful alchemy in our professional partnership. The whole is most definitely greater than the sum of its parts.
What was your earliest money lesson as a restaurateur?
The imperative that we keep a close eye on the delicate balance between wages and revenue. It’s a tricky dance this one, as the last thing you want to do as the venue owner is compromise on service, so it always comes down to investing in staff that bring some quality mojo to the hospitality mission.
What was a big financial turning point for you?
While hosting weddings at Rupert wasn’t initially part of the plan, the overwhelming interest from guests caught us by surprise. The venue’s inherent beauty effortlessly evokes a magical vision that practically sells itself. Once we embraced this unexpected path and made a strategic pivot or two to meet the demand, we very quickly discovered the joy and financial success that can come from mixing business with pleasure.
What’s the best money advice you’ve received that influenced the business?
Keep one close eye on the cashflow and the other on the impending tax bill. It’s not rocket science, really. You need to spend money to make money. If the venue looks tired, it will feel tired and we all know that if ‘you snooze, you lose’! Recognising the crucial importance of regularly rejuvenating the environment (whether with a menu update or pretty new wallpaper) is essential and ensures every guest feels inspired and valued.
What’s the best investment you’ve made in the restaurant?
This one’s a no-brainer: quality staff. The venue is only as good as the beautiful people we have employed to represent it and the degree to which they are willing and able to safeguard our values with respect and sensitivity.
What’s the worst investment decision you’ve made?
We’ve generally been pretty lucky and/or pretty savvy with our investment strategies to date. Ric and I are guilty of extending more support than is perhaps economically sensible to staff who are struggling with personal challenges, but this is a question of values and we’ll unapologetically do it again. Making money is not necessarily our first priority.
When it comes to you, what is your favourite thing to spend money on?
I am a sucker for beauty and creating exquisite spaces that elevate the senses, so my indulgences always come in the form of beautiful homewares. Given Rupert is essentially my second home, the temptation to decorate is tantalising and it can prove a sound business decision to limit the time I spend alone with the credit card. To my mind, there is always a justifiable reason to invest in tangible design elements that will have an emotionally positive impact on the guest, but our accountant may disagree ...
How would you spend your last $50?
Two Negronis. One for me, one for my man.
Finish this sentence. Money is good for …
taking care of loved ones.