As this will be an ongoing topic for me, I will drop the caveat that there is not an order, priority or limit, as to my reasonings to endeavor in this undertaking of being a restauranteur.
Be sure to look for other entries regarding this topic of “Why?”.
Let’s lay out the atmosphere for this one. Take a listen as the message is in the song:
On one hand balance the idea of “Generational Wealth”, not the pros and cons but the actual mechanism of it and on the other hand, the idea of what life demands.
I am an ’85 baby born in Edmonton Alberta so the label of “Millennial” only applies as a catch phrase term to categorize the realities faced by this demographic but defiantly, not me.
So without getting into the weeds, secondary school, post secondary, and career. That is the order we were given, for the most part, to follow.
Well enter the gig – economy and the practices that employers employ which, in my opinion, have eroded employee value. Add the great recession, add in limited wage growth vs cost of living vs cost of a reasonable home and then add in dreams.
Life is real and it demands what it demands.
So as I have progressed and have met (and failed to meet) the needs of life. In doing so, I have realized that I have to jump a generation.
It is incumbent on me to work hard so that my future can work on living rather than working to live. I need to work harder and earn better wages to maximize my time on earth.
The Spicy Pearl allows me to do something I genuinely enjoy and that is being in the company of people and being a part of facilitating their enjoyment of a mutual experience.
I have often found my “best self” in a customer service experience.
I excel at providing positive experiences, interactions, and most important of all, memories.
Throw in 3 years of Business Marketing and it begins to make sense.
Within the function and reasoning of this Caribbean restaurant, my purpose is to provide the atmosphere to the food.
I assure you, our food is outstanding but what people remember is the experience that facilitated the great enjoyment of food. Even if they aren’t immediately aware of it.
When you think of a good steak, for example, that you have enjoyed, you don’t think of the time you had bad service.
You only see the perfectly placed grill lines, the flecks of Montreal steak spice. You smell the flavours that await you. You anticipate the morsel as it sits on your tongue to take the eventual passage into your stomach where it will reside like a Carebear beam of “happy”.
You don’t think of your most recent bad server experience.
And to that end, the service in that memory must have been “white glove”.
That is to say, with style, delicate application and a function that mimics the need of the individual interacting with it, as a velvet glove would to a hand.
In this velvet glove example of steak, the service was bang on.
So much so, only the outstanding meal experience remains.
So in sum, the reasoning of my why is twofold. First and foremost, my parents emigrated from Haiti.
They made a way for me to be here.
As a naturally born Canadian, my responsibility to myself, the sacrifices of my parents and my given right to access the full opportunity and privilege of being Canadian and expand beyond my parents’ reach.
Owning a business has never happened on this side of the pond for my family. So this first business ownership is a beacon of what is possible. It is a special kind of hope.
Secondly, I am free to be… My talents are my reward. It is literally a boss feeling.
When you can do what you enjoy and get appropriately compensated for it, man oh man, you are where it is at, for an adult anyways.
Now with all of that said, if you are anywhere between Ottawa and Montreal, be sure to stop by downtown Cornwall Ontario and come have a boss experience on me.
But the cost of food is on you 😉