What does it take to be a successful restaurant owner? Join us as Evan Mallet shares his Restaurateur mindset and gives an inside glance at his journey of becoming a successful restaurateur.
Chef/Proprietor of Black Trumpet Bistro, located in Portsmouth NH. His cuisine draws influence from Mediterranean and America’s and is known for being seasonal and farm to fork friendly. 2011 and 2013 James Beard Semi-Finalist for Best Chef Northeast.
He is also an active member of Chef’s Collaborative, Slow Food Seacoast and Heirloom Harvest Project!
Vibe and ambiance you are trying to achieve?
The comfort of a womb.
How did you get started in the restaurant industry and how did you get to where you are today?
No formal education. Started working in restaurants during college as a food runner and as kitchen help. Became food writer. Starting working in kitchen again in 1998. Nine years later he bought the restaurant.
What were your biggest struggles getting started in the restaurant industry?
1st struggles- Having the food knowledge, but lacking the chef/sou-chef skills and experience.
2nd struggle- Bank funding
What is your biggest challenge now? How are you handling that challenge?
Balance between family and restaurant overcome by having mutual expect family.
Definition of success?
Getting to come to work every day loving what he does. Also, being able to impact and influence the community movements in a positive directions.
Personality traits and habits that contribute to your success?
Blind faith, eternal optimism, ability to draw attention, inspirer, influencer and desire to please.
What does your future look like?
Continued investment in The Black Trumpet Bistro as well as expansion of two new restaurants.
ON THE FLY!
How do you staff your restaurant? Where do you find good people? What skills and qualities do you look for?
Building appreciation,gratitude and family orientation with employees. Looking for like minded people. Treat people well and it will come back around to you and toward your guest.
What is one way you keep employee morale and positivity up?
Making the most of partnership , positive reinforcement (pat on the back, high five, meal at another restaurant), and going on ski trips.
Restaurant trends fading fast/up and comping?
Fading: molecular gastronomy
Up-and-coming: Shared foods
Most effective marketing tool or tactic?
Word of mouth
Gadget, tool or service, which increases productivity, organization or efficiency.
Service: Local Certified Public Account
Tool which helps you manage that lifestyle?
What is the best restaurant or business advice you’ve received?
Not to let other people dictate your vision.
“my best advice is not to take advice”
If you had all your current experience and knowledge, and could go back in time and do it all over, what would you have changed
Keep all prime cost under control.
Connect with Evan!