PHILADELPHIA, PA, August 28, 2013 /24-7PressRelease/
-- Thanks to his expertise as both a head chef and a restaurant owner, food lover Tom Hurley
has been able to gain highly regarded success with not one but two different restaurant ventures throughout the Portland area. This is no easy task, as a recent article
from the Boston Globe points out. Talented restaurateurs often find success with a single location, but opening a second one means taking colossal risks. The payoff when these second culinary ventures succeed, however, is often far greater than the work that goes into creating them.
Starting a second location for a successful one-shot restaurant demands a good amount of resources from restaurateurs, claims the article. These demands involve huge investments of financial capital, not to mention the time and stress spent moving between locations to make sure that the original restaurant still runs smoothly even as its sequel gets off of the ground.
However, says the article, the end result is an extremely valuable commodity for restaurant owners that cannot be put to a price: loyalty, both of their staff and their customers. "Diners love being able to visit their favorite restaurants in more than one place," remarks highly regarded restaurateur Tom Hurley. "It makes their dining options more flexible. At the same time, restaurant staff all reap the benefits of increased business - especially the chefs, who now have the opportunity and the excuse to experiment with creative new dish ideas that they may not have had the time or wiggle room for when confined to just one location."
Successful expansion also brings in more profits for the business overall, says the article. This helps to foster company loyalty even amongst servers and other non-cooking staff at a restaurant, as higher business profits mean better benefits all around. A restaurant with just nine tables probably cannot afford to offer their servers much beyond a simple paycheck, explains the article, but a restaurant business with 100 tables between two locations soon has the ability to grant their employees things like vacations, benefits, and retirement plans."
To increase their odds of success, says the article, restaurateurs need to be able to both scout out the best talent that they can and, once they are hired on, to trust them with the day to day operations of their business. All of this employee management can prove hectic to first-time restaurant owners just opening a second location. However, says restaurateur and chef Tom Hurley, owners who appreciate their talent and let them branch out in multiple locations stand to gain a lot more from second restaurant ventures than they do to lose in the long run.
Tom Hurley is a Portland-based restaurateur with two notably recognized dining venues already to his name - Hurley's and Coupage. In 2008 he was considered Portland's top chef thanks to his comprehensive training in a variety of culinary styles. After studying at the French Culinary Institute, Hurley set about crafting a varied menu of delicious dishes from French, Continental, and American cuisine styles ranging from down-home country cooking to stuffy high cuisine and everything in between. This has gained him national recognition and praise from such expert food outlets as Food Arts, Gourmet, and Portland Monthly magazines. Outside of the kitchen, Hurley also loves to travel and dedicates his support to many philanthropic endeavors such as the Special Olympics and the Portland Boys and Girls Club.