I’m part owner of The Mirabeau Room in Seattle, WA. As my first nightclub or restaurant, I was lucky to get involved with a veteran owner/operator. I can’t recommend enough that the the managing partner be an experienced owner and/or manager. There is so much club-specific knowledge about hiring the right people, watching the right numbers, negotiating a successful lease, choosing the right space, balancing the menu and drinks … so many details. In fact, I’ve learned through watching The Mirabeau Room come into its own that running a successful nightclub is a thousand daily details.
My friend Zak recently opened a successful bar called The Matador. Zak was a waiter, bartender and bar manager for 20 years prior to owning his own place and you can tell when you walk in. He’s a prime example of managing the staff, atmosphere and business with the aim of creating an all around positive customer experience. He’s got all sort of experience-based knowledge that spills over into daily details. Small example: the menu opens to 2 pages. 2 pages only so you don’t have to flip pages—you can see everything they offer and make sure that any food item on the menu is excellent. No room for too much information for the customer or for too many menu items so the kitchen compromises quality for quantity. Obvious? Perhaps, but notice how many restaurants don’t do this (and should).
I learn something new everytime I watch and listen to a pro do their job. Next time around I’ll do the same thing—connect with another veteran of the industry, hope for the best, work hard and learn.
