Pascal is the 27-years old co-owner of the restaurant De Roode Leeuw. In this interview we are going to talk about the way he became a restaurant co-owner, the way he manages his restaurant and the struggles he had along the way.
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Can you tell me something more about the restaurant?
De Roode Leeuw found its origin in 1700, where it was a place where trespassers change their horses and could take a rest. During the ages it changed to a tavern, where people came to have a drink. During the last century it developed to a bar until 2001, when the whole place burned down, except for the red lion at the façade. In 2011 De Roode Leeuw opens its doors again, this time only as a restaurant. We are open 7 days a week and we are still growing every year.
Have you been with the restaurant since the reopening of 2011?
No, when I was 19 I finished my study of hospitality management. Between jobs I had often lunch at De Roode Leeuw with my girlfriend. I really liked the place and that’s why I was applying for a job. First, I started as a waiter, but after a couple of years I wanted to leave and start my own restaurant. My boss didn’t allow me to leave and offered me 50% ownership. Since then I’m the co-owner. The last 3 years we’ve made a growth of 50%.
What was your part in achieving this growth?
To maintain the quality, I gave more structure to the restaurant by always being present at the restaurant. Whenever the chief is on the work floor, there is more structure and the quality will be the same. Returning customers will recognize you when you’re always there and you’re able to bond with the customers.
Did you have experience with having an own ‘company’?
No, but my whole family consists of entrepreneurs. From being a child, you learn a lot about having an own business. My dad always had a company with 80-90 employees, so I was automatically stimulated to also start my own business.
What struggles did you have during your journey?
It was hard for me to make the change between being a co-worker and being a co-owner. It was hard to win the trust of the other co-workers. But the co-workers who didn’t agree with me being in charge are not here anymore. It was a good decision. Good employees are very hard to find, but I’m happy with the team we’re having now. But it will always be the main struggle for me.
How do you reach out to new and existing customers?
We are not doing anything with marketing. A year ago, we stopped with all the marketing projects, such as advertising and sponsorships. We didn’t see a change in the revenue but I spare a lot of costs. Our power is our quality, so the word of mouth is very strong with our customers. As long as our quality is good, the customers will keep coming back.
What will the future bring to you?
My business partner is 60 years old, he will probably sell the place in ten years. I really love what I do and the journey which we’ve made together, but when we are selling the place I will probably go into real estate. I can’t be a hospitality manager for the rest of my life, because it will cost me too much energy.
Did you face any struggles with your business partner?
No, besides being business partners, we are also very good friends. We are able to look at a problem from different angles. Of course, we have different opinions about certain things, but we always manage to counter it in a friendly way. We are professionals and we have to share our vision with each other. It is very important to substantiate your vision.
What would you like to improve in your restaurant?
Eventually I would like to be the host of my restaurant, where I’m now co-working 80% of the time. Because it is so extremely crowded, I have no time to do what I would like to do most. Also, I would like to see the restaurant more automated. When in the early days I could share a new product with all the employees, I would like to see an autonomous restaurant where no leadership is needed from me.
Would you like to start a second establishment?
Yes, we tried to open a second restaurant last year, but it’s hard to find a place that fits with our wishes. But of course, then I will not be able to be on both places at the same time. So I need to find someone who is as passionate as me and who I fully trust.
What tips do you have for restaurant starters?
You need to have passion for your work, otherwise it’s impossible. You’ll make extremely long days, whenever you’re not passionate about what you’re doing, this will be impossible.
Another important tip is to keep your restaurant financial very strong. Young entrepreneurs often buy expensive materialistic stuff from their first profits. But I think it’s important to live very minimalistic in the first 4-5 years. Further I try to pay off my debt as soon as possible.
There also needs to be a perfect balance between the quality of the food and the service you provide. People will not come back when the food is terrible, but also not when the service is terrible. So as a restaurant you have to have both things in balance. Furthermore, work hard and learn quick from your mistakes. Keep focusing on your dream.
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