To burnout and back is too often a fact of life for chefs and hospitality workers. We need to look for solutions, rather than the problems. We know those already. Burnout needs to stop being a badge of honour, and start being a thing of the past.
Possums Restaurant had its time in the sun, and I was always too busy to really enjoy it. But looking back, the stories are definitely worth telling.
When things get tough, the tough get going. And that’s never more so than in restaurants. Theatre of War it is.
Churros, my introduction into actually being a restaurateur*, began in Brisbane in the late 1970’s. It was successful because it was absolutely zeitgeist, and driven by passion.
Sun Tzu’s ancient and epic tome, The Art of War, is a staple in any serious business person’s armory. The same principles apply to life, and to running a restaurant. These are, and will always be, all about strategy. And preparation. And finally, luck. The business of war. Dedicated to my daughter, who only saw…
Delilah, at the front of the restaurant, stood 8 feet tall in black leather, handcuffs and whip swinging from a thin belt around her waist. Zing!