Icecream Nicecream Days – Selling Hospitality Businesses

1
Icecream Nicecream Days Selling Hospitality
Businesses

• BY
• http//benchmarkbusiness.com.au/

2
(No Transcript)
3
My Story About Selling Hospitality Businesses I
didnt really know what I wanted to do when I
left school, and as I finished year 10 and
enrolled for the secondary and final term of year
11 and 12 as it was known back then, I questioned
what I was doing. I didnt even really enjoy
school and here I was signing up for 2 more
years. My mother (in all her wisdom and with her
strong European working ethic) steered me towards
the blue collar future, and of course what was a
Sydney wog suburban boy to do? I was 16 when I
found myself in Surry Hills working for a crazy
French chef peeling bags of potatoes, cleaning
toilets and constantly being reprimanded for not
getting it right. Although I appreciated my 3
weeks there, I next found myself working in a
City French Crepes restaurant and my first job
was lighting up the 16 burner stove and slamming
out 100,s of crepes for the lunchtime service,
rhythm and timing was everything. Whilst both
humbling positions, I was on the move to excel,
and soon I landed a position as 2nd year
apprentice at Sydneys Premier Fine dining
restaurant in Potts Point.
4
On 83 a week doing 60 hours, I learnt to
appreciate quality, craftsmanship, comradery,
stamina, and attention to detail. It was here
where I learnt to make real food the French way,
Hollandaise in a bottle hadnt been invented yet,
and chopping parsley was the task that head chefs
tested your ability on. We made everything on
site, nothing was bought in apart from the best
raw ingredients, and whilst I loved the freedom
of creating a dish without a recipe, free balling
it was not an option when it came time to making
soufflés and Ice-cream. I stayed here until I
became 2nd chef several years later and with
reference in hand, I embarked upon a myriad of
what can only be described as colourful 2nd chef
and head chef positions in some of Sydneys more
notable establishments. Dining out was obviously
the measure to your own ability, and whilst I
immensely enjoyed eating other chefs food, I
strangely enough always had an issue with the
quality of Ice-cream that accompanied my dessert.
It might sound petty, but it bugged me, so I set
out to see if I could make my own Ice-cream for
Chefs to buy. Starting in a small kitchen we
leased a 1.5 litre Robot coupe Ice-cream churner.
The Food God of the time was Leo Schoeffield,
and I delivered a parcel of sample product to his
Bronte residence. The next week, the SMH Short
Black article had borne a sweet baby and we
promptly moved Nicecream to our first 14 sq.
metre production shop in Obrien Street Bondi.
5
18 months later we were off to Charing Cross, to
an ex bakery site that we converted to an
Ice-cream wholesale and retail, and 2 years after
that to the old Serendipity factory on Glenmore
road Paddington. This 300 sq. metre site allowed
us to cater for Qantas first class, the Opera
house theatre, The Capitol theatre and about 300
retail and wholesale customers. We were bursting
at the seams and contemplating another move when
a business broker approached us and offered her
wares. Taking this option after 7 years of hard
slog wasnt a hard decision. We didnt know what
was around the corner, but we didnt need to.
When you make space for an opening, it will
present itself and the subsequent around
Australia trip of a lifetime in style for 18
months is one thing I will hold close to me
always. Escaping Sydney and Landing in Noosa was
a godsend. A Sausage roll manufacturing business
experience and then another restaurant here in
Noosa, 3 kids, a divorce and time to
reassess. When we are on the treadmill, its
difficult to sometimes look from the outside. At
50 I was still working in a kitchen questioning
my path. That lightbulb moment when you say What
am I doing here? and snap. Selling Hospitality
businesses became my next career move one that
I am passionate about. And this passion has seen
me specialise in the sale of ice cream
manufacturing businesses.
6
I would love to hear your story about how you
have created, your brand, your way. Not everybody
is ready to sell right now as we are all on
different paths, but through the relationships we
build now, I would like to be the man you come to
see when you are ready to sell. An appraisal of
your business would be my pleasure and comes at
no expense to you so if youd like to have a chat
about your story, I would love to sit down with
you and discuss the possibilities. Wolfgang
Groh 0413 118 718Wolfgang_at_benchmarkbusiness.com.a
u Hospitality Specialist Broker Businesses for
sale quick links Businesses for sale Gold
Coast  Businesses for sale Brisbane  Businesses
for sale Melbourne  Businesses for sale
Adelaide  Business Brokers Brisbane  Business
Brokers Gold Coast  Business Brokers
Adelaide  Business Brokers Melbourne