Running a restaurant with your partner is a unique venture that combines both passion and partnership. This article is part of a three-part series, in collaboration with Verizon Business, that explores how couples successfully manage their restaurants and bars. From February 9-22, Verizon will host Small Business Days, featuring insights from various small business owners.
This week, we highlight how one couple navigated a challenging opening day and what it truly means to run a small business together. For the final installment of this series, we've compiled expert advice on fostering effective partnerships in both life and business from various renowned restaurants across the nation.
Divide Responsibilities
"If both partners in a relationship agree on everything, then one of them may not be necessary. Embrace your differences," advise Tiffani Ortiz and Andy Doubrava, chefs at The Catbird Seat in Nashville.
Adriana Alvarez, co-founder of Campo é Carbón in La Puenta, California, shares, "My husband Ulysses creates the culinary magic, while I manage our online presence and guest experience. We respect each other's expertise and visions."
Jason Berry, co-founder of Knead Hospitality + Design in Washington, D.C., notes, "With two kids and many responsibilities, we've learned that dividing tasks based on our strengths leads to smoother operations."
Sam Wood from Adventure Time Bar in Denver emphasizes the importance of avoiding micromanagement for a healthier relationship.
Dani Gaede and Rowan Jetté Knox, owners of Understory in Toronto, remind us to treat each other as equals, fostering trust and a more harmonious workflow.
Communication is Crucial
"Maintaining open communication helps prevent misunderstandings and builds a stronger partnership," says Ham El-Waylly, executive chef at Strange Delight in New York City.
Sarah Welch, co-owner of Mink in Detroit, adds that humor can defuse potential conflicts, and it's essential to keep work discussions out of personal spaces to maintain a balanced relationship.
Sofía Ostos and Fidel Caballero, owners of Corima, share that it's vital to approach business challenges with empathy and respect for one another, emphasizing that personal connections enhance professional collaborations.
"Apologizing when wrong is key to growth," advises Alex Jump, co-owner of The Peach Crease Club in Denver.
Take Time for Yourselves
Claire Wadsworth and Nikki Hill, owners of La Copine in California, recommend regular staycations to reconnect and enjoy each other's company outside of the restaurant environment.
Lastly, Sara Mardanbigi from Nixta Taqueria in Austin emphasizes the importance of taking extended breaks to gain fresh perspectives and ensure a healthy work-life balance.
