Starting Strong: How to Build a Successful Restaurant from Day One
Anton
Restaurant Chef
Industry Insights
By: Anton Dayrit
Chef Anton Dayrit offers aspiring restaurateurs a comprehensive guide to launching and growing a successful eatery. He shares his journey from chef to restaurant owner, discussing key lessons learned, the decision–making process behind choosing a cuisine and concept, and the importance of location selection. The series also covers strategies for building initial revenue and brand awareness, optimizing operations in the first year, and sustaining success over time. Through practical advice and personal anecdotes, Chef Anton provides valuable insights into the challenges and triumphs of starting and running a restaurant.
Episode 1: Transitioning from a Chef to an Operator
Chef Anton Dayrit shares his journey from culinary student to successful restaurateur, detailing his experiences at top restaurants like Jean–Georges and ABC Kitchen. He highlights key lessons learned, the challenges of moving from chef to operator, and the inspiration behind starting his own restaurant, Tradisyon. This episode offers valuable insights for chefs looking to make a similar transition.
Starting Strong: How to Build a Successful Restaurant from Day One
By: Anton Dayrit
Restaurant Chef
Restaurant Chef
Anton
Anton
Industry Insights
Industry Insights
Chef Anton Dayrit offers aspiring restaurateurs a comprehensive guide to launching and growing a successful eatery. He shares his journey from chef to restaurant owner, discussing key lessons learned, the decision–making process behind choosing a cuisine and concept, and the importance of location selection. The series also covers strategies for building initial revenue and brand awareness, optimizing operations in the first year, and sustaining success over time. Through practical advice and personal anecdotes, Chef Anton provides valuable insights into the challenges and triumphs of starting and running a restaurant.
Episode 1: Transitioning from a Chef to an Operator
Chef Anton Dayrit shares his journey from culinary student to successful restaurateur, detailing his experiences at top restaurants like Jean–Georges and ABC Kitchen. He highlights key lessons learned, the challenges of moving from chef to operator, and the inspiration behind starting his own restaurant, Tradisyon. This episode offers valuable insights for chefs looking to make a similar transition.