Do you ever dream of opening your own restaurant? Chances are if you’re into food, then you have at some point. But the romanticism of welcoming in customers, cooking from the heart and creating a successful business soon dissipates after a closer look; the incredibly long hours, intense workload and financial instability rife in the restaurant industry is enough to make even the most determined restaurateur break out in a sweat.
However, if a professional chef, who has seen first-hand all the pressures, late nights and high demands of the restaurant world wants to open their own, then you know they’ve got determination. More and more of the new generation of chefs are exploring new ways to get the money needed to open their own place, with three main routes proving popular. Adapting your concept for the street food market can prove to investors your idea works. Crowdfunding allows you to keep control of your own business. Chefs Remi Williams and Aaron Webster of Smoke and Salt have chosen the third option: run pop-ups and residencies to build hype and show you have what it takes to go permanent.