Hans-Sachs-Straße - Emirates.com

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are set out in Setting the Table, written by New York restaurateur, Danny Meyer, a copy of which is to be found in every thoughtful restaurateur’s head office. At the outset, Meyer turns the conventional view of the restaurateur’s role upside down by explaining that his primary function is not to look after his customers but rather to look after, and train, his staff so well that they in turn can look after his customers to the standards he demands. And it is this sense of being welcomed, looked after, nurtured and then, refreshed, sent back into the world that is an essential human need and one that only restaurateurs can fulfil. However talented the chefs may be, they are invariably behind the kitchen door, dealing with their customers’ orders. By the time I had finished my book, I had reached the conclusion that however diverse restaurateurs are, and however varied their restaurants may be – and those in the book range from those with three Michelin stars to those simply serving noodles – there seem to be ten essential qualities to the art of the restaurateur. And of these, two seemed more important than all the others. The first is a sense of humour, a trait that is vital when dealing with the general public, but important here too as the media continues to focus on this business. Quite a few chefs began to believe the publicity that they generated and that, ultimately, proved their downfall. The second is a love of good food and wine and one’s fellow man and woman. Restaurateurs fulfil a function in society that is humane and life enriching and that is why I believe that the overdue recognition of all those who practice this often gruelling profession is to be welcomed. And fully enjoyed. Nick Lander’s book The Art of the Restaurateur is published by Phaidon 98 OpeN skIes / maRch 2013 • CoMBiNe viSioN ANd determination. One without the other simply is not good enough. • CoMBiNe StUBBorNNeSS with ability to bend to popular demand. Hold on to what has led you to open but be prepared to bend particularly to the increasing importance of women! • CoMBiNe iNNer sensibility with a thick skin. Understand what is going on; keep abreast of what is in the air; but don’t get too upset by criticism or a swinging review. A restaurateur’s biggest enemy, says Joe Bastianich, in my book is not the restaurant reviewer but his or her ego. • FiNAllY, ANd i Believe that this is the most recent and most difficult challenge for restaurateurs, is, to be aware and responsive to: the environment; climate change; the importance of your local community; and the power every restaurateur has to do good.
BATIŞEHİR THE BIGGEST INVESTMENT OPPORTUNITY AT THE BEST LOCATION IN ISTANBUL! Batışehir which is located at the center of İstanbul, one of the favorite cities in the world where there is a shopping street of luxurious brands next to the big shopping malls offering all the prestigious opportunities of life is waiting for you to enjoy life or to make a profitable investment. • 10 minutes to Atatürk Airport • 10 minutes to Maslak , the center of the business world • At the intersection point of TEM and E-5 which are the main transportation roads in İstanbul • Within the “Shopping Street” with popular brands • Next to the big shopping malls 444 5 343 / batisehir.com AFFILIATE EMLAK KONUT
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SPRING SUMMER 2013
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