In the dynamic world of the restaurant industry, there naturally occurs a certain amount of ebb and flow. Tastes change, neighborhoods change, philosophies change, any one of which can bring about new openings, as well as closings.
In some cases, the business decision took months and even years to make. Through one chef-restaurateur’s experience, we may see how owner-operated restaurants – the predominant type in our dining-destination state – evolve from idea to concept to success.
Kevin Gaudreau has been a chef and/or restaurant owner for more than 17 years. He has cooked in iconic places, has opened others and has been part of the corporate culinary world. His new eatery, KG Kitchen Bar, has been evolving on the Hope Street restaurant row since the first of the year.
The restaurant seats 70, which Gaudreau said is ideal: “This is the perfect size for me!” Since taking over from the previous owner, he has been developing his menu, which he described as “creative American food” for his neighborhood clientele. The formula is simple, he said, “We offer good hospitality and well-crafted food to our guests, who we hope we see twice a week or even more often.” He looks upon his role as proprietor as a combination of executive chef and host.
He is called in to consult with new entrepreneurs and established business operators who find the industry they have put themselves in the midst of is far different than the one they envisioned.
“The financial side of the business is very tough, especially for younger operators,” he said. “Some [new owners] are great chefs but don’t understand the front of the house. Others have trouble with purchasing procedures, how to establish efficiencies of buying supplies and ingredients.”
A business practice Gaudreau learned early on is his favorite to pass along to his staff, as well as those he advises in the industry: Take care of “the boss.” It is not a reference to himself. As he put it, the boss is “the guest. It is the couple sitting at Table 3!”
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READY TO SERVE: KG Kitchen Bar chef and owner Kevin Gaudreau, left, with bartender Domenic Iannoccine at the Hope Street establishment in Providence. / COURTESY KG KITCHEN BAR[/caption]
Gaudreau has been involved with his share of successful restaurants throughout the state. He was chef at Newport’s White Horse Tavern and Trattoria Simpatico, now called Simpatico. He co-owned the Riverwalk Café, which was on South Main Street, one of several iterations at the address now occupied by Clean Plate. He spent time with the Newport Restaurant Group, as well as with Ruth’s Chris Steak House during its tenure in Providence.
Now that he is an owner-operator, what does he say to other business owners who are in it for the long haul?
“The great thing about this business is it is an investment. [The business] becomes an asset [beyond its physical property],” he said. “A chef with one restaurant may not have a 401(k) but he has “sweat equity. It is something tangible.” He invests in his relationships with local purveyors and farmers as well.
He says he and his restaurant are committed to local producers.
“[At the bar at KG] we have local spirits and seven beers on tap that are made less than 150 miles from here,” Gaudreau said.
Bruce Newbury’s Dining Out radio talk show is heard Saturdays at 11 a.m. on 1540 AM WADK and through the TuneIn mobile app. Email Bruce at Bruce@brucenewbury.com.
