Becoming+Restaurateur

While discussing the subject of creating the perfect restaurant, or the perfect atmosphere and how to deliver them the other day over some vino verde I decided to write about it and have the audacity of clearing the air on this matter; from my humble point of view of course. Something so “simple” as a general notion, an idea, an intention, a mental picture; all this describes what a concept IS. Yet lets remember in what world does merlot smells like vinegar to everyone? which is exactly my point. 

No, it is not that simple. Every single human being has a unique sense that are use to perceive all that surround us (even though we all have the ‘same’ sense i.e. smell, taste, touch, etc.), ergo what could be salty to someone may not be for me or maybe you cannot stand raw tuna because it has a strong sea taste and smell yet for me it is extremely delicate on the palate.

Clearly stated: “We all have a very strong opinion and clear perception of what we like.” and this is good. Because in the business mentality of it, we have learned that instead of pleasing every single opinion out there we we can reach a better outcome by grouping them. But how? owning to the fact that when you ask thousand people a simple question such as “how do you like your coffee?” the answer will be as vague or as detail as their perception of coffee. What do I mean? I am going to let Mr. Gladwell deliver what in my modest opinion is a very unique and true explanation. 

(once you’ve seen the video) 

When you are asked to chose a favorite restaurant. Clearly, the decision will be base on the sum of the restaurants service, dishes, atmosphere, maybe the staff… there is a whole list of things we can take in account when making a decision such as this. Now days this answer is as a matter of fact, not that hard. I asked a group of friends this easy question. Which is your favorite/perfect restaurant?

the results: instead of choosing a particular restaurant they all said dishes from different restaurants. Everyone I asked automatically responded:  well for breakfast - as a hangout place - a food cart - for dinner I would only go to - if I am craving asian I only go to - if it’s just for pizza I know to go to - If we are going out with the kids we only have three choices - when my parents come to town we always go to…

After a few weeks of Q&A’s with Portlanders and abroad friends I have notice that it is INDEED all about the perfect dish not the perfect restaurant. When I lived in upstate New York I found a little mexican restaurant that served (for me) the most succulent tostadas to this day I have ever tasted. I didn’t pay much attention to the unpainted walls, or the broken radio used for display, or even the plastics chairs and tables. I did pay attention to the grandmother cooking on the open kitchen and how she would take her time preparing everything with no rush. I went on a weekly basis.

I could say the same about the best goat cheese raviolis that were prepared at a fine dinning french restaurant in NYC where the tables were covered in white table cloth, the lightning, the chairs, the music was just ‘perfect’. In-spite all of all the mention details what really brought me back was the ravioli, serve warm with a blood like beet sauce and top with just a little bit of caviar. I went every single time I had a chance. 

When it comes to food we are all passionate (be conscious or un-consciously) and we might have favorite restaurants that we go on a regular basis out of tradition or even habit, but the next time you are talking about your favorite restaurant; listen to yourself and you will understand you go that places you go because of certain taste, a particular dish you cannot enjoy anywhere else.

It cannot be explain simpler than this: 

There is no perfect restaurant, there is only perfect dishes.

Our point of view when it comes to a Business Plan is clear; it is a document that is organized with facts and data. All this becomes a formal statement of business goals, the reasons why (the entrepreneur) believe are attainable, and the plan for reaching those goals. (ALL while maintaining a strong grip on reality)

Josep & I both have an academic background in management and understand the straight forward importance of this document. A Business Plan, yes it helps you if you want to apply for a loan or are looking for investors. Nevertheless, it is very significant to this document and do it well. We think when a business plan is done right it becomes the heart and soul of any business, because in it you define every detail about your business, your goals, how you can reach them and what will you do once you achieve them not to mention it holds the standards you strive for.

Simply put it is road map that will tell you when to turn left, right, stop, yield, accelerate, etc…

A business plan is about - GATHERING facts (significant information:truth) and data (statistics and sources collected for reference or analysis). Before writing any successful business plan one needs to research data about the products or services, the marketplace, profitability, costs, suppliers and other resources and management tools that are relevant to whatever venture you are considering.

In our particular case we have been doing our research for over five months now and I must have to say finally we are done (for now, because a business plan is a document that is check regularly). Now, this does not mean we are finished with research and collecting data and such. Any business is in continuous evolution therefore we have merely done our job for now.

FELLOWSHIP mission: function a gastro bar (business) in a way that acknowledges the active part, the moral responsibilities and ripple effects in the local community, while inspiring new ways to improve the ‘everyday life’ not only with our staff and guest but of our community.  

GOODS mission: function a gastro bar (business) to offer the most authentic Spanish food with the conciseness of using only wholesome ingredients.

LOCAL mission: function a gastro bar (business) that fully supports life locally in all its glory, while inventing and promoting business practices that respect our communities and our environment.

2004: She went to Barcelona to intern at Raco de Can Fabes & met Him. He fell in love with her. She fell in love with him.

2005: She went back to her culinary studies in upstate NY; He flew over as a surprise for her birthday! & moved to NYC.

2006: He proposed, She said yes.

2007: He worked hard, She studied & worked hard.

2008: They got married!! & moved to Puerto Rico.

2009: They begun to ponder the idea of working together, and even open up a restaurant.

2010: They are offered different professional opportunities; yet they dream of a magical place where hard work & quality of life is balance because the restaurant business is notorious for its hard schedule.

2011: They moved to the magical place they thought didn’t exist!, Oh, Portland!!

2012: Gastro Barcelona will open in PDX!!!

It is halloween weekend and fall is just showing off its colors. We’ve been working really hard with meetings, business rendezvous, location searching & late night munching over numbers we decided to have an outdoor day.

Happy Halloween 

After spending the last few nights with black coffees and numbers; dealings with budgets while maintaining a clear perspective on all that is crucial to opening up a restaurant without overlooking things as:

insurance, payroll, cleaning, food purchases, beverage purchases, POS Systems (point of sales) licenses, permits, lawyers, accountant, marketing, menu developing, office supplies, miscellaneous, location… 

The list goes on an on, so after staying in eating fast cooked meals and supplementing with coffee, nuts and honey our stomachs agreed that it was pasta for dinner tonight and I had the perfect truck for that. Ever since we moved to PDX we been going to as many food trucks as possible and since we decided on pasta I knew just the place, Artigiano food truck.

From the food, to the service to smells coming out from the trucks windows was perfect!! Josep had the chicken sandwich which was simple yet delicious (as we like our food) but mine…well I was too hungry and forgot to photograph it; I had the raviolis. A perfect combination of herbs lightly season on a velvety tomato sauce that set the standard for the next time I eat anything in tomato sauce. 

In the last fifteen years Portland has slowly but surely become the foodie capital of America. I know, I know…if your not from Portland your probably thinking “yeah right!” but believe me when I tell you guys. I have lived in culinary meccas and PDX is unlike anything I’ve ever seen before! it has so much, personality, essence and wholesomeness… anyways we went out for dinner and had grass feed beef burgers with truffled oil french fries and beer (SO GOOD!) check out their website: Little Big Burger

after 3 three planes,  4 hours of delay, 20 minute window to change terminals and 1 hour of waiting for the rental car we finally made it to PDX!!!

want to read the whole ordeal? here’s our full story

It was a usual hot morning in the island of Puerto Rico & we had less than 5 hours sleep under our belts. (really who sleeps before any big trips?) Anyhow, our 1st flight was schedule to leave at 10:15am, therefore we did what we normally do for long flights. We woke up at 5:00am, yes you read correct 5:00AM! Since we’re traveling with a 67lbs dog it seems only normal because it takes forever to check in with pets.

We arrive at the airport with luggage, extra bags, kennel and dog in hands. We had all of Mason’s paperwork that we’ve done two weeks in advance, so when we present ourselves in at the counter everything ran smoothly…for 5 seconds.

5 seconds later:

American Airlines Agent: “Excuse me ma’am, it is way too hot for your dog to travel”.

 Cristina: “I understand, what can we do?

American Airlines Agent: (clicking sounds of the keyboard)

15 minutes later

American Airlines Agent: “I have change your flights schedule; know you and your husband have an extra stop”.

Cristina: “great news!”. ( i meant it too)

American Airlines Agent: (as he looks at the dog and kennel for the 1st time) “ummmm, ma’am? I’m sorry to inform you that you have the wrong kennel size”.

Cristina: “good one!…my husband came yesterday to the airport to confirm everything, we told you our kennel size and no one said anything about it”.

American Airlines Agent: “my apologies…”

Cristina: “what can I do?”

American Airlines Agent: “well, Walmart is only 15 minutes away and they have the kennel you need. Your flight leaves in 1 hour you still have time”.

I kid you not, this is exactly how it happen. I leave Josep with Mason while I take a taxi and pay him twice his rate so that he takes me Walmart, waits and brings me back. I finally arrive to Walmart, I find the right size kennel and guess what? I had lost the money Josep gave me. Yep, $180 dollars went PUFF! 

I ask the taxi driver to spare some money ( I would obesely pay him when we’re back at the airport) it turns out he did not have money to spare. So he drives me back to the airport I called Josep on our way (he thought I was joking!)

The second time in Walmart everything goes smooth, I got the kennel, the money to pay was safely in my wallet, the taxi is waiting and drove me back with just 25 minutes to departure. Oh yeah and I had to pay the taxi four time for the Houdini money stunt.

After all the stress and madness (that I DO NOT wish on anyone) the three of us finally checked in and made it just in time to board the plane.

I am happy to say that subsequent to these chains of unfortunates events (an 1 hour of delay in our 2nd stop) everything went smoothy. 

At 1:45am, Mason, Josep & I arrived tiredly & happily to PDX!!