Several years ago I worked as a catering manager for a local historic hotel. The hotel has been in a state of catastrophe for many years, until a group of investors buy it and begin a long and arduous process of refurbishing. They refurbished most of it before the funding began to fall and opened for the business to offset some of the cost of ownership. As a result, all the rooms, the lobby and the ballroom were completely renovated, but the restaurant was still disappointing.
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Several years ago I worked as a catering manager for a local historic hotel. The hotel has been in a state of catastrophe for many years, until a group of investors buy it and begin a long and arduous process of refurbishing. They refurbished most of it before the funding began to fall and opened for the business to offset some of the cost of ownership. As a result, all the rooms, the lobby and the ballroom were completely renovated, but the restaurant was still disappointing. The ballroom was reserved for the event, so I was hired to cater, using the kitchen in its non-renovated state. The kitchen was able to handle events weekly but was not ready for the business the new restaurant brings. So, I took work, started a store in the kitchen and started catering for all the events that came.
Immediately after the hotel opened, things started getting very busy. In addition to being full most of the time, people were booking events left and right. I was immediately catering for two or more events a week, with pre-scheduled monthly reservations. What started as a part-time job was quickly becoming double overtime work. The thing of me, the staff on the floor, the preparation work of supplementary food for people is the usual handling.
Then, of course, the investor who owned the hotel decided that it was time to innovate the restaurant. I was told soon that I wasn't necessary anymore. They use outside service personnel who can bring in food. I really didn't want to end the business, and while commiserating on one of my staff and its inevitable demise, he just set up a store by himself
This turned out to be one of the smartest moves I have ever made. My restaurant supply dealer is what I need, and I set my equipment to maximize the amount of food I can produce. He is the best for my condition The equipment was only recommended but I could also give money and I had to have, even considering his lack of my limited budget and location, without his advice I don't think I'm thinking of starting a business from scratch.
As you guessed, I decided to take risks and give it a try. Business is booming now that it is two years from now. I will still take my restaurant supply dealer every time I talk to him, so without his knowledge, I will never take myself and my business opportunities
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