So how does it feel now that you’re open?

Its a familiar question asked, to which I answer some, “you got a few minutes to listen?”

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As any entrepreneur can attest, there are certain moments in the creative process that very few people get the opportunity to experience.  We are creators, and creators must create, which sounds redundant and obvious, but redundancy is a necessary part of the job.  We have to remind ourselves over and over and over again why we do what we do.  We carry the dream daily, sometimes to the point of exhaustion.  But no one else sees it yet quite like we do, nor will they, unless we  do our job as creator.

This is my third opening, and hopefully not my last.  I love taking a newly conceived idea and escorting it to the point of fulfillment.  To be able to see what is, knowing that it once was not, is at the heart of my desire to create.  It might be as simple as a recipe, or as complex as new restaurant. The process is still the same.

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There are two qualities I’ve developed over the years that have helped me push an idea through to the end.  These two go hand in hand in a mutually beneficial, symbiotic relationship.  You need both to sustain and thrive as an entrepreneur.

The first is vision, the ability to see what the idea can become.  More than just a dream, vision is a sense of what the future will be like once the mental picture is reality.

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The second is perspective.  This is the ability to make sense of the chaos that can cloud the vision.  Perspective gives the entrepreneur clarity when the end is not in sight.

Vision looks forward. Perspective looks backward.

Vision says here’s where we are going. Perspective says we’ve gotten this far and we have what it takes to get there.

It took 22 months to get the Piedmont Bistro from idea to full dinner service last night.  In that period of time, it almost died twice.  It has not been an easy path getting here.  But the vision for a beautiful space of hospitality nestled in an under served neighborhood, employed with people that love their job was firmly set in front of me.  And perspective served as a reminder that the sleepless nights, the mental and physical weariness would eventually come to an end.

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There is a time and a season for everything.  A time to dream and a time to get to work. A time to conceive and a time to endure. As an entrepreneur, you have to understand what season you’re in.

And make sure you don’t overlook the season of rest.

So, what’s it like opening a restaurant?

3 thoughts on “So, what’s it like opening a restaurant?

  • December 18, 2015 at 2:35 pm
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    any chance you have gluten free options? I would love to be able to take my wife to enjoy a meal there.
    Thanks!

    • December 18, 2015 at 2:53 pm
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      Yes. We have several GF choices. Hope to see you soon.

  • December 19, 2015 at 4:58 pm
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    I’ll be passing through Lincoln ever so briefly this month…’t would be joyful to stop in. Congratulations on your new endeavor!

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