Interview with Melba Garcia

It may sound kind of strange but growing up I always wanted to be a server at a restaurant. Not for a career mind you but just something to do in my teens and through college. Currently this is what I do to help me pay my way through college but my interests have evolved past being a server to being an proprietor of a fine dinning establishment. Of course I would have to run the front of the house, for although I love cooking, I am no chef.
My grandmother (like many many others) always offers me food when I go back home. It's always right after my hug and kiss and before "how are you." There's something comforting and antiquated about having someone offer, make, and serve you food that probably goes back to when fire was first discovered. Dining out to me is not just eating but it's an experience (if done right at least) from the ambiance, the service and most importantly the food. I love being able to be apart of that feeling, the experience, that people have when at a nice restaurant, bloated but jovial and above all satisfied.
This is why I sought out to interview a woman that has been dedicated her life to being apart of the food industry, Melba Garcia, chef/owner of Sao Paulo's Brazilian Restaurant. I have so much respect for this woman, not only because she is my boss, but because of the enormous talent and vigor she has brought to opening and keeping her restaurant (an achievement in it's own right). One can find a list of her awards on the restaurant's website and of course other information about the restaurant such as location and menus.
What are the different routes one can take in order to own a restaurant?
Well first you have to have a working capital. Like if you're a woman Latina there are avenues you can take through the small business administration in which you would have to have an initial deposit or percentage of the start up cost and they would sign a form that backs a loan that says that if you default that they will take care of it. Of course you have to have draw up a business plan and have credentials for them to back you but that's one avenue.
For me, I had a partner and she and I had enough working capital to start this place ourselves.
So in order to open a restaurant you just need working capital that you already have, or get a loan, or go through the small business administration.
What particular route did you take?
Well I got my chef certificate and opened my first restaurant when I was 23. It was a Bistro at South Padre Island and I also worked at the Hilton as a chef. Eventually my partners and I sold the Bistro and I became executive chef at the Hilton. After that I worked for a company called Fired Up Inc. and did some training for their cooks until I had enough working capital to open up this place (Sao Paulo's).
Hardest part about starting a restaurant?
The first day, sitting in an empty restaurant not knowing if you're going to be successful. We started the restaurant in 2001 in the wake of 9/11 and it was really hard. There was an economic downturn and people were scared and confused and obviously not wanting to spend money. Obviously we've gotten past that but it was a rough few years.
Also, not seeing business coming through the door. As an owner it's really stressful when it gets slow or when people aren't eating out as much.
Hardest part about keeping a restaurant?
Keeping a steady flow of clientele. It's very multi-fauceted and so easy to lose a customer from a singular bad experience. Like if the service is really bad or they have to wait too long to be seated. For the most part though people will be willing to come to your restaurant if you have good food. Having quality food is the most important part of keeping a steady flow of people come in your door.
Myths about owning a restaurant?
The three year hump. People say that if you can make it three years then it's smooth sailing after. And that is not the case at all. Your business flow can slow if there's bad weather or if the economy is bad like it is now. You never know what outside forces are going to act on your business.
Also there is an uprising of social media and reviews like Yelp or Citysearch that can really affect your business. We are lucky that both websites give us mostly good reviews but now more than ever people are going to sites like these before they go out to restaurants because it helps filter out bad restaurants.
Advice to aspiring any chef/owners?
Don't (I think I see a motif starting to appear, even though like Allen she immediately smiles and laughs after saying this). I'm just kidding. I would tell anyone that opens a restaurant to be proud of what you do. If you take pride in the food you prepare and the service you give you're that much likely to succeed and put out a quality product.
Also, I think a lot of it's karma. What you put out is what you get back. What people are looking for when they come to a restaurant is a kind of instant gratification and if you can do that then you will see rewards.
And just have a passion for it. It's an impossible job to do if you don't really love what you are doing and people can tell.
Picture taken from Sao Paulo's website.