I’ve always been an entrepreneur but also had a day job as a lawyer and then in tech, but I’m a passionate man and I was looking for something new. “I relocated from Israel to New York and from New York to Sydney with my wife’s job. BANG TANG for me means colourful and flavoursome like a punch in the palate." Yoash, Simply Hummus Bar I grew up in Bangkok which is very cosmopolitan for food, street food and fine dining - it’s a colourful city. "I wanted it to be easy to remember, like a punch. "They are all like my kids!!! Ahhh if I had to choose one, I do really love curry. And we’re always respectful of customer feedback. We treat everyone with the same consistency and service. We keep on innovating, that’s our culture. COVID helped me become stronger in myself and my mindset, and then build my team stronger too. How could we keep the quality and survive financially? Even if we are quiet let’s serve and surprise them.”īut equally, some of the worst times have been COVID. I would say to my team every day, “Surprise them. We worked twice as hard to deliver the quality during the lockdown. It gave me confidence that my hard work had been recognised and it was incredibly humbling. As soon as we reopened they were straight back in. When we hit challenges, the regulars really showed support. Surprisingly, some of the best times have been during COVID. “I took the risk and opened my own restaurant because being a chef, the dream is to have your own place and deliver your vision without compromise.īut you would never start if you had a pedestal of perfection so you JUST DO IT, listen to yourself and your customer, solve problems day by day, and stay strong in your passion. ![]() It was a privilege to spend time (and drink margs) with him. So I said I’ll name a special burger after you.”Ī note from The Sauce: we tried the Bordy with extras - the best! Tony is one of a kind, truly has his customers and the community at heart. But my friend Bordy, he’s like my guru, the guy I can talk to for advice. Sometimes I’ll surprise them and give them the upgrades for free.Īll our burgers are named after bands. Add deep-fried jalapeno, bacon, on the gluten free bun (trust me) and the sweet potato fries. “When people come in, and say what should I eat? I say get the Bordy. It feels like we’re part of the area now.” I always knew it had legs, but now I think it’s got really strong legs. Now that Bonditony’s is 5 years old, it’s a really solid business. They’re like my random acts of kindness cards. I hand out these cards for a free beer and burger as well. I apologised, and said ‘everything’s on me’. We had a couple in, and we missed their order. I encourage my staff to sit down with the customers, get them a round of shots - and have a shot with them!Īnd when we fuck up, we own it. You do so many different things along the way but it all comes back to community support. Without fail, this has been a big positive from COVID. Suddenly everyone was wandering around Bondi with margaritas in hand! And let’s add $5 wings & nuggets, they don’t take much time. I said, what can we give back to the community, but not hurt the brand? ![]() I wanted to show my gratitude because I love giving stuff back to the community, as they did for me.īut it actually became bigger than what I thought it would be. ![]() Everyone was super nice, super patient, super understanding. The community got behind us tenfold.On Deliveroo they started leaving comments - “we hope you’re doing well” “we’ll keep supporting you” etc. Whenever there’s an issue, something positive always comes from it. I feel the business is definitely stronger from that. I’ve got enough experience and knowledge to actually know what I was doing would work, in hindsight. We didn’t know it was going to work, but it did work. I had to strip back, and then learn how to run a leaner model, I jumped in as needed. We had to think on our feet, switch it to all takeaway. Things can change pretty quickly, so you can’t be out to hurt others. It’s the true definition of community spirit. We help each other out, someone’s out of meat or cheese and we help them out - and vice versa. I’m friendly with all the restaurant owners around here. We have a really successful business model around that. So then I had to start running around and looking for cooks! The first week, it did three times what I budgeted for in burgers. With a vision for a chill place for mates to come and hang out, I put burgers all over the advertising, so it wouldn’t be so obvious it was a bar! (Laughs). It was meant to be a bar at first, with burgers easy to serve up on the side. Five years ago, someone let me know that it was for sale.
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