Month: July 2019

Cena – Authentically Unique!

One thing that chefs struggle with is how do they stay true to their culinary heritage while still innovating? How far do they push the envelope, yet not lose the essence of a dish? This can be even more problematic with Italian food as many of the dishes and recipes are sacred! Well, Chef Michael Buttacavoli has found the sweet spot in this conundrum, and I don’t mean with just the delicious gelato! I visited Cena with my wife upon the recommendation of a friend, and the experience was extraordinary. From our host Joe (from Comack), to our server Marissa, all the way to speaking with Michael, who is not only a great chef, but a great guy!

Cena has a great vibe, a bit old school, but also a bit industrial. Our meals were amazing, the menu is rotational, and always features in season ingredients; starting with the Antipasti and Insalata. I had the Octopus salad, which was spiced up with some Calabrian hot sauce and fried cauliflower. Now I’m a bit of an authority on octopus, having eaten my way across the Iberian Peninsula, where they hand out awards to the tapas bar that serves the best pulpo. The Cena version of this was fantastic, with some innovative surprises in flavor and texture. My wife had the baby kale Cesar; the chickpea croutons were an awesome touch! And Michael is not afraid to use anchovies to keep it authentic. We had the gnocchi for a pasta course, which was equally inventive as the octopus. The tomato sauce included braised oxtail, again a combination you’ll not find almost anywhere! The gnocchi had a finishing touch of being lightly braised in the skillet, which gave it an even deeper flavor and texture. Absolutely delicious. My secondi was the Parmesan crusted halibut, which was seared to perfection with a fabulous faro and risotto. Again, another twist on a theme, but next level in flavor! This superb meal was finished off with gelato and of course, some house made limoncello!

In addition to my Iberian escapade, my wife and I recently made a trip to Sicily, where needless to say food is a way of life. I would put the meal at Cena on this level of the best cuisine we sampled. Plus not only is the food exceptional, it is an exceptional value! They are transitioning to a new menu as I type this so get to Cena and have the best of the old AND new world!

It can be exceedingly difficult to operate a successful business in the hyper competitive restaurant scene. The ultra slim profit margins across the board and fierce outside competition can be a challenge to manage. A simple lack of capital can be the ultimate ruin of even the most successful restaurant. Many inexperienced restaurateurs run into a slew of hidden costs and liabilities that can easily run all of their capital funds dry.

Let’s discuss a few ways in which restaurants can increase their available on-hand capital.

Bank Loans – The most traditional route for most business owners to accrue additional funds for business operations is via bank loans. This route is particularly advantageous for well established restaurants with proven financial success and solid business credit scores. However, this can put start-up and smaller restaurants at a disadvantage in regards to availability to funds.
Business Partners – One way to increase available capital without taking on additional debt is to have a business partner. A reputable and trustworthy business partner can be hard to find, especially when for a business that is still relatively small and unproven. Although it can avoid taking on debt, a business partner will assume more control on general operations as they are buying a ‘share’ of the business.
Personal Funds – It is very common for restaurant owners to use at least some of their own personal capital to fund a new venture . It is a wise way to avoid the burdensome liabilities of debt, especially when opening a new, unproved restaurant. However, it can be awfully risky to invest one’s life savings into a business or borrowing from rich relatives in hopes of turning a profit.
Crowdfunding – A new accessible form of funding for restaurant owners that have a large email list and social media following. Popular platforms include Kickstarter, Indiegogo and Go Fundme. Essentially, this is an option to have restaurant patrons become involved in helping to start or grow a new concept.
Private Equity – The last option of garnering funds pertains to private equity funding, which is essentially a group of private investors pooling their resources together to invest in a business. Private equity investment in the restaurant industry has been at a steady growth for years. Similar to having a business partner, restaurant owners can have access to additional capital at the cost of relinquishing some overall control on the business. The ideal candidates for private equity funding are experienced operators with plans to open more than 15 units. Here is a site with some of the top private equity lenders. https://aaronallen.com/blog/restaurant-private-equity-firms

Capital Funding Considerations

All restaurant owners whether big or small, can have access to additional funds for their business. The best option ultimately boils down to each restaurant owner’s personal needs and goals for their business. Whether the goal is to grow, consolidate debt, or future renovations; there is a source funding at their disposition.

{Noah’s Eat} Review: Cena – Tampa

5 Types of Capital Funding for Restaurants