Peter Veldhuizen Sydney Australia Restaurant or gastronomic entrepreneur? 

On the one hand, we have the restaurateur, which we can define as a person who owns or runs a restaurant. Today, many call him "restaurant", but etymologically and historically, the title of "restaurateur" designates someone whose job is to feed and physiologically restore people (with food). 

Peter Veldhuizen In fact, historically restaurants were places of restoration (taverns) where travelers and merchants could restore themselves physically.

 

While we love the definition, it does not take into account what it takes to successfully start a business today and overcome the challenges of the industry. 

 Peter Veldhuizen Sydney Australia Being a restaurateur does not necessarily mean having a profitable or successful business. We can even say that the gastronomic sector is full of restaurateurs, but not necessarily gastronomic entrepreneurs...

It is for this reason that we must familiarize ourselves with the role of a gastronomic entrepreneur, which we can define as a person who manages a company, sets objectives and makes strategic decisions, both administratively and commercially.

Peter Veldhuizen In other words, a person who, apart from having a company, makes decisions in favor of its growth and well-being. If we take this definition to the gastronomic field, we can conclude that a gastronomic entrepreneur is a person who sets goals and makes strategic decisions in favor of the growth of his restaurant.

Do you understand the difference?
While one prepares food and the other grows a company. And it is precisely the problem that many people face when they start their gastronomic venture and what we want to help you understand today.