How I got here

Mike Palmer is one of a team of three joint-venture partners, working under managing director Phil Broad, who are developing the Outback Steakhouse chain in the UK. At present, the restaurant chain has six units, but around the world there are 850.

As a perfect example of the importance of networking and keeping in touch with old colleagues, Broad, 43, had previously worked with all of his team-mates.

"I've known Phil back since we used to play rugby together - in total, some 20 years," says Palmer. "In 2000, when I was presented with the chance to work with the guys on Outback, it wasn't a hard choice, because we were already a close-knit group."

Palmer started his hospitality career as an assistant manager at Muswells caf‚ and bar, London, in 1983, and had his first taste of ownership at Southsiders restaurant, also in London, in 1986.

By 1988 he was general manager for the Old Orleans chain of restaurants, before trying something completely different in 1993 by joining golf club operator Compton Holdings as a group manager. "I was still doing what I love, which is the set-up and staff training," he says.

Moving further afield, Palmer took an opportunity in 1994 to lead Planet Hollywood's Asian ambitions as regional general manager for Australasia. After five years and plenty of travel in Asia, he moved as operations manager to Paradiso, a caf‚ and restaurant in Sydney.

After another six years, Palmer decided to return to Britain, to Outback, where he looks after restaurants in the M4 to M25 (northern) region.

Each Outback restaurant manager is a partner in the Outback business and enters into a five-year agreement. Although Palmer lends his support to each restaurant in his region, he is adamant that it's not his place to interfere in the day-to-day running of any outlet.

He says: "I think the most enjoyable part is seeing a well-executed plate go out of the kitchen and come back completely empty."

The company has no head office, so Palmer is based at home, where he specialises in "number crunching", working on menu ingredients and other costings.

As the sites don't open until 5pm on weekdays and Saturdays (noon on Sundays), there aren't too many early starts, but Palmer still manages to clock up about 700 miles in his car each week when visiting sites.

"Pursue everything with vigour," he says. "Get out there and give your best - and never settle for mediocre."

Career highlights

1983
Starts career in hospitality at Muswells

1986
Co-owner of Southsiders restaurant, London

1994
Regional general manager, Australasia, Planet Hollywood

2000
Joint venture partner, Outback Steakhouse UK