Since Patrik Minder opened to the doors to Colchester’s The Lemon Tree in 1997, it has become one of Essex’s best-loved restaurants. We asked him to share his expertise with aspiring food businesses.
Q. Patrik, what inspired you to open The Lemon Tree?
A. Cooking is in my blood. My grandmother was a talented cook and many of her recipes have found their way into The Lemon Tree’s repertoire. I also spent many years learning my craft in restaurants across Europe, including a stint in Munich under three-starred Michelin chef Eckart Witzigmann. I even met my wife, Joanna, because of my interest in food: she’d come over as a Colchester Institute catering student to learn in my native Zurich. We’d both hankered after our own restaurant, so when the owner of the then ‘Red Pepper’ put his business up for sale, we snapped it up and reopened it as The Lemon Tree.
Q. What qualities do you need to run a successful restaurant?
A. At heart, you’ve got to love food, drink and looking after people. If you don’t have that passion for creating excellent food and making customers feel special, you’re in the wrong career.
As your business and team grows, you’ll need an enthusiasm for new ideas, whether they relate to your menus, the events you hold, or the way in which you develop the fabric of the restaurant itself. One of the biggest dangers is getting stuck in a rut and offering the same old things year in, year out. You need to listen to your customers and move with the times, but without compromising on the quality and service that make you stand out.
Q. What rules and regulations do you need to be aware of before you set up your own restaurant?
A. There are lots, but they needn’t be too daunting. If you’re getting started you’ll need to register your premises with the local environmental health service, apply for a licence to sell alcohol, make sure that you have enough washbasins for staff and facilities for them to change their clothes. Then you have to ensure your premises are spotless (of course!), that you take adequate fire risk precautions, have proper food safety management procedures, ensure that staff are trained in food hygiene, keep written records of all food suppliers. I could go on and on! If you want a good overview of all the regulations, the Food Standards Agency produces a handy online leaflet called “Starting Up: Your first steps to running a catering business”.
Q. What tips do you have for readers who are thinking about starting their own restaurant?
Prepare for some very hard work. In the early months, it will seem as though you’re working night and day – and if your heart’s not in the business, it’ll soon show. There’s always an element of luck in how well a restaurant does at the outset, but if you’ve researched your market properly and you insist on providing excellent cuisine, with attentive service at attractive prices, then you will succeed. Never cut corners, especially when it comes to ingredients – always buy the freshest and best.
Also, make sure you eat out regularly in other restaurants to pick up ideas, not only for recipes but also for the ways in which dining areas are laid out, menus are designed, lighting is arranged – anything good that makes the dining experience that little bit better. And, above all, always listen to your customers: they are your best source of ideas, and many of them will become longstanding friends.
