Resilience in the hospitality industry with Josh Katz
Episode show notes
The hospitality industry is one with such an impact on all our lives, and we stand to learn from the resilience they’ve shown throughout Covid’s most prevalent years.
Josh Katz is a renowned restaurateur and Founder of Berber & Q, and is the perfect guest on The First Wealth Podcast to talk about the incredible undertaking of opening new restaurants, even for those well acquainted with the process.
We also hear how the pandemic has presented a chance for a pivot in priorities on both a business and personal level, and their amazing £40k fundraising effort as part of a movement to feed the NHS.
What we cover
The lengthy, laborious but highly rewarding process of opening restaurants
How Berber & Q have had to react to the uncertainty of Covid
Josh’s incredible initiative to raise money for NHS workers
Realigning your time to focus on more personal goals
Josh is chef-owner of Berber & Q Grill House and Berber & Q Shawarma Bar, as well as a published author.
Prior to launching Berber & Q in 2015, Josh worked in some of the best kitchens in London, including Galvin Bistrot de Luxe and Ottolenghi, before being appointed head chef at Made in Camden in 2010, the restaurant inside the iconic Round House in Chalk Farm.
Under Josh’s stewardship the restaurant was awarded 5* by Time Out, 4* by the late, great AA Gill in The Sunday Times and earned a prestigious Bib Gourmand in 2011.
“For me, a restaurant is a brand in the same way as retail, it's a retail space that sells experiences or food, or however you want to package it up, whether it's fast food or high end. We really try very hard to approach that, rather than just being a place to come with your friends, and this is a brand that we're trying to build.”
10:45 - Josh Katz
“I think even if we opened a restaurant tomorrow we would still make a load of mistakes. Not as many as you make on the first or the second restaurant, but it's not like we’re these perfect restaurateurs, and I'm sure other restaurateurs that have 10 or 12 restaurants will still tell you that they still make mistakes and design errors.”
23:55 - Josh Katz
“Our philosophy is to make sure we treat people well, with respect, and as best as we can. I like to think that there's a lot of mutual respect within the team that we've built, which isn't the same in every restaurant or kitchen that I've worked in, historically. So we try to support them as best as we can at all times.”
43:15 - Josh Katz
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