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-Meeting with Mr. Hayano
-Owner of Century House Tavern-
Zachary Adams – February 28th 2017 -
Wouldn’t anyone love to know someone who could lead them in their desired field or present a great view for the future? Interviewing my facilitator was a truly great and humbling experience. I learned so much from the time we spent sitting down and interviewing. What drives him continually to grow is the great satisfaction from serving the community and being proud of the level of service provided. In speaking of the business plan, it is “paramount” that a business has a well thought out plan to be successful. Using past experience to own a business of this magnitude has been the ways he learned the “right ways” to do things and see people’s mistakes to gain experience, in which he has 22 years of experience. The growth of the business that he owns over the lifetime has had factors, but for first few years 4-6% growth per year, in which fast at first, and then settles out due to competition but still a steady increase. When making hires, Jon looks at the job seeker’s personality and secondly resume and knowledge and potential for growth. The required skills to run a successful business is mainly “common sense”, and wealth of knowledge of the industry. As of how hard it is to run a profitable restaurant, it is extremely difficult, for even the first 2-3 years, 50-50 shot, “toughest industry.” He always saw himself owning a restaurant, but how he could get there was his question but always had a vision. Continuing the restaurant analyzing everything to reduce costs to be creative. Always look at ways to save, in a way nickel and dime expenses. Crucially key for a restaurant in a business plan is accurate pricing and the three main pillars of food cost, labor, liquor. The original business plan that was made is tweaked from time to time but has met and exceeded expectations is constantly evolving. Approaching risks Jon looks at relying on experience and not being afraid to be gutsy. The original business plan was a starting point, after 3-4 years has been constant with data, but look for ways to tweak and change periodically. The time that was spent creating the business plan was off and on for months. The main details in a business plan is the accuracy, and tailor to specific place in the industry and style. The business plan means no more than to any other business it is key, it correlates to any style of business. In making his business plan he often looked for help but mainly wrote on own with the help of a restaurant advisor. In how much help was needed to gain knowledge into this venture, it depends on individual and knowledge of past, the is no fact in seeking much help as needed. In looking back on the original business plan he states he “annually sits down once a year and analyze line for line every detail is key to have it constantly evolving.”