Running a Restaurant: Tips from the Pubbelly Boys

By Caroline Hatchett

By

Caroline Hatchett
Left to Right: Sergio Navarro, José Mendín, and Andreas Schreiner of Pubbelly Restaurant Group
Left to Right: Sergio Navarro, José Mendín, and Andreas Schreiner of Pubbelly Restaurant Group

The Pubbelly Boys—José Mendín, Sergio Navarro, and Andreas Schreiner—founded their restaurant group in 2010. Today, the Pubbelly brand leads the South Florida market with its approachable, dynamic, and chef- driven restaurants. Here are their tips for running a restaurant.

Andreas Schreiner
1. Your team is your greatest asset.  
Always make sure they have the proper training and tools to do their jobs, and clear direction from the manager.
2. Be ethical and forthright in all of your dealings. 
Never cut corners, respect your vendors, and observe all regulations. Doing things the right way will ensure you always have the support of the people you work with.
3. Lead by example. 
Be a solid leader that shines for his experience and knowledge. A leader that is respected rather than feared will accomplish more, and faster. 

Sergio Navarro
1. Ensure you always have a safe working environment.  
General maintenance and inspections must be done consistently.
2. Design your restaurants with functionality. 
Understanding your limitations will allow you to be more efficient.
3. Communication is vital to success.
Ensure everyone is always in the know and has clear understanding of what’s expected of them. 

José Mendín
1. Be realistic about your strengths.
I see chefs trying to be accountants, floor managers, carpenters, etc. But when you open a restaurant, you have to know what you’re not good at.
2. Know the neighborhood.
One of the mistake we made with Pubbelly is that we assumed there would be foot traffic for us to generate lunch business, but there is no lunch business in the  area. Now, Pubbelly Sushi is open for lunch, but it’s only because people know it’s open and make it a destination.
3. Be mindful of the way you treat your employees.    
If they’re not happy, your business isn’t going to be happy.

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