Bar Brosé is #64 on the Financial Review Australia's Top Restaurants list. Here, co-owner Analiese Gregory shares the lessons she learnt when opening the restaurant in Darlinghurst, NSW, and the wise words she received from mentors who helped her to not make a meal of it.
Opened: March 2016 Previous experience: The Ledbury, Quay, Le Meurice
Do you have a mentor?
When I opened, [chef and TV presenter] Kylie Kwong tore me to shreds – in a nice way – about discounting the meals. Then she paid three times what the meal was worth and said: 'Go put it in the till. You're a small business and you can't afford to do this.' More kitchen-wise, I ask [Quay chef] Peter Gilmore for advice.
In August you start as head chef at Franklin in Hobart, but remain Bar Brosé co-owner. Who advised you?
The first person I rang was Luke Burgess, another chef friend. I also spoke to Pasi [Petanen] from Cafe Paci and Morgan McGlone from Belle's Hot Chicken. I'm sad to be leaving the bar, but I'm lucky for internet and email and the four other owners live in Sydney. Franklin is one of those restaurants I've revered.
Best business advice you've been given?
Pasi gave us his accountant.
Biggest learning moment?
For the first three to six months, I thought my job was to organise the wages and food costs in the kitchen. I had a moment when I realised it doesn't matter if the kitchen costs are right if we have eight floor staff on a Wednesday night.
With the benefit of hindsight...?
Before I signed the contract, I wish I had known more about business as a whole. I should have got up to speed with [accounting programs] Xero, Intuit, all of it. There should be some kind of training.
What advice would you give young chefs starting their own restaurant?
Have a realistic business plan. Know where your break-even point is from the beginning. Those things don't just look after themselves.
The AFR Magazine Culinary issue is out on Friday, June 30 inside The Australian Financial Review.
