"Opening a restaurant is hell" - according to Keith McNally
So after a well-deserved couple of days holiday with the family, it’s the end of the first day back to the bridge as we steer towards the final 4 weeks before we open Camden. The team have done an amazing job while I was off and October has been a record month for guest numbers and sales. Covent Garden continues to go from strength to strength.
On Camden, the team have hired and already have in training half the staff for Camden. Equipment is starting to arrive and suppliers are gearing up for the new site. The build continues to go well, Dave Ford (Ford associates) our Quantity Surveyor reports that the build is on time and should mean we take ownership from the builders on the 21st November for an open 8 days later, giving us time to install the technology and test run the kitchen equipment.
My week this week is really all about catching up with lots of the team to ensure that they are on track to deliver this project, be it the technology team to make sure that the projectors are all ready, the Ops team on recruitment to finalise the last few positions, finance department to manage the costs, the PR team to spread the word or with Noel our Marketing Director to sign off the new promotions.
Whilst it’s a busy time I always try and take a little time to read every day to brighten my knowledge. I came across the article in the link below that resonated with me, as the author is also discussing how the opening and building of restaurants is almost a love of art and that the dedication and passion drives you on time and time again. Camden will be my 40th open and I can’t wait. I wonder if like Keith the minute we open I will look forward to the 41st................
Click on the link below to read Keith McNally's insight of opening a restaurant in New York.