Ready for lift-off
John and Jo Raines are opening their first restaurant venture, the Red Snapper, in Bristol. The husband-and-wife team have a strong catering background.
Most recently they ran the restaurant side of the Cutty Sark Tavern in Greenwich, where they managed to increase takings threefold.
After the disappointment of John failing to get the head chef position at Hotel du Vin, the couple decided it was time to go it alone.
TABLES, chairs, cutlery, crockery, glasses and kitchen equipment all seem to be arriving at the same time. The floor has to be polished, the bar fitted - and the paint is hardly dry. John and Jo Raines have little time left before the opening of their new restaurant, the Red Snapper.
"I just want to be open and get cooking again," says John. "And to have to deal with the day-to-day problems of running a restaurant, rather than all these pre-opening problems," adds Jo.
They have overspent their predicted budget by roughly £5,000, mainly on kitchen equipment. John has decided to install a new extraction fan, and a chargrill is a "must" as the menu will include a lot of chargrilled food. The couple obtained £500 from the sale of the original fridges, freezers, tables and chairs, and will use this as a down-payment for the new equipment.
There is another problem - they need planning permission to fit the extraction fan, and the restaurant is in a conservation area of Bristol. The couple are confident they will get the permission, but it could take up to four weeks. They will probably have to do some painting so that any alterations do not create an eyesore. Originally, it was hoped permission would be granted before the opening, but these things always take longer than expected. The main priority is to start trading as soon as possible.
Apart from these details, things are running to schedule. The couple have had the all-clear from Kate Bolton, the local environmental health officer. "She has been very helpful throughout," says John. There are a few minor alterations to be made, such as the addition of a hand-rail on the cellar stairs but, overall, she is happy with their ideas.
Since the first article was published (Caterer, 6 July), there has been a tremendous response. Local suppliers have been ringing and writing offering wares, and passers-by have poked their heads round the door to see what is going on.
A booking of 27 has already been made, with a menu providing a choice of four starters, main courses, desserts and cheese at a set price of £17.50.
On the staff front, the Raineses have recruited five students to work part-time. They have overstaffed the restaurant for the first few weeks, in the hope of being fully booked! The students will be rotated, not only between kitchen and restaurant but also between seasons. Some study in Bristol, whereas others live there but study elsewhere. When some go home for Christmas holidays, others will return and have seasonal shift work waiting for them.
The students will also deliver 15,000 leaflets for the business. "They know the area and the kind of people we want to attract," says John. In addition the Raineses, with the help of marketing specialist Phil Bourqui, have placed advertisements in local papers to publicise the opening.
The students will also act as guinea pigs for the food - a staff meal will be provided from the menu every day.
The staff will then be able to give customers an opinion on the food and perhaps recommend a wine or beer to accompany it.
There are spirits and brandies on the menu, but John and Jo expect customers to favour wines and beers.
John has decided to try to attract the lunchtime trade with two courses for £6.50 including a drink, which will be either a beer, glass of wine or soft drink. This two-course lunch will be served at weekends, too.
The couple plan to be flexible for the first few months. To begin with, they will provide only sparkling water and probably no decaffeinated coffee. If great enough demand for bottled still water and decaffeinated coffee arises, they will consider stocking them.
The restaurant will provide home-made baby food free to children under five, and intends to be child-friendly. Could 19-month-old Nina Raines have something to do with that?
NEXT visit to the Red Snapper: 31 August
