What has been your greatest challenge
as a restaurateur in Jamaica?
The long hours are probably my biggest
challenge. Some days, I work from 7:30 am to
10:30pm. Although this challenge isn’t unique
to the Jamaican restaurant industry, it can be
particularly draining. I do make time to get
rest in between though.
It has also been challenging finding a strong
team that works well together. However, I do
believe that I’ve now found the right mix of
people to form a cohesive team.
Taking complaints with a smile is another
challenge I’ve faced. As entrepreneurs, we are
sometimes blinded by our passion that we are
offended by criticism. I’ve had to work on this
because Jamaicans can make a tough crowd.
I listen to the complaints and adjust as best as
I can.