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General Manager in a Restaurant
Overview
I founded and ran my own vegan restaurant for five years — operations, team, kitchen, suppliers and customers.
My Role
Owner and general manager. Every decision was mine, and so was every problem that came up on any given day. When it's your own business, there is no one to escalate to.
The Challenge
A restaurant is a business where a broken process shows up the same day — an order missed, a shift uncovered, a guest waiting. Everything is interconnected: a menu decision is also a supplier decision and a staffing decision. And it all has to work while service is running, not in a planning meeting afterwards.
My Approach
I built the working structure of the place: kitchen workflow, task allocation across the day, and how the team moved through peak hours. I hired, trained and managed the staff, and wrote the procedures they worked to.
I handled supplier relationships and ordering, and owned the customer side — including complaints, which I treated as information rather than incidents. Recurring feedback usually points at a process, not a person, so I used it to adjust the menu and the workflow.
Alongside the restaurant I designed and ran vegan and raw vegan cooking workshops for adults and children — concept, curriculum, logistics, promotion and facilitation — and later added catering to the business.
Outcome
Ran the business for five years and grew it to include a catering service.
Hired and trained 15 people over that time; 10 stayed longer than three years.
Ran cooking workshops for groups of up to 20, for adults and children.
Left behind a working system — standardised recipes, documented procedures and a kitchen organisation that outlasted my involvement.
The network for creativity
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Restaurant SaaS — Product & Dashboard Design
Restaurant software has to deal with a lot of information.
Orders, tables, sales, staff, inventory and day-to-day operations all need to live somewhere.
The challenge is making that information useful without turning the product into a wall of numbers and controls.
For this Restaurant SaaS concept, we focused on hierarchy and clarity giving important operational data more attention while keeping everything else easy to access.
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Concept: a cinematic website for MÉDUSA, a Greek fine-dining restaurant in Belgium 🇬🇷
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Deep ink-blue canvas. Aegean teal pulled from their own signage. Meander lines as fine hairlines, editorial serif type, and full-bleed 4K video on every page. Three languages, real menu, 95+ Lighthouse score.
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