The Jolly Jokers of the trade

László Jakabffy about the role consultants can play in the restaurant business:

László Jakabffy

Being a consultant is a complex task and everything can change when the consultant is doing their work. One thing is for sure: a consultant makes recommendations and organises things. – In the restaurant business it is usually investors who open prestigious restaurants and they now know: without professional help they can’t be successful in this business. This is the reason why they ask for the help of consultants most of the time those who are respected by those working in the trade, but don’t want to or can’t start their own business. For instance the best chefs are often asked to compile menus, but they aren’t full-time consultants. I would say that there are no more than 10 top consultants in the Hungarian restaurant business.

I have 50 years of experience in the trade. I started my career in 1967 and I did everything, from washing dishes to managing an á la carte restaurant to working abroad. I like ‘greenfield projects’ where I can do everything from the beginning. The first impression is very important when deciding whether I should say yes to a project or not. If I like the task, we sign a contract and I report on my work in writing. Most of the time I work alone, but I usually use the same subcontractors.