Chad Clift – Preparing to Sell Your Restaurant

Chad Clift hopes that he will never have to sell his restaurant, the Swanky’s, but he is not naive enough to believe that it could never happen. Even successful restaurateurs can find themselves in a situation that would require selling their venture. When a business stagnates, or worse, it never really takes off, having these notions are obviously even more legitimate. Sometimes it comes down to it, and there is nothing anybody can do to avoid the painful solution.

Doing an Appraisal

There are four major aspects that influence the value of the establishment: location, architectural and infrastructural quality, the financial situation of the restaurant, and finally the management.

Location

One of the most obvious factors, the location of a restaurant highly influences its general productivity. An average location can be overcome with high quality food and good management, but being in a bad location likely forever hinders the development of the restaurant.

Presentation

The quality of the building and how well the kitchen and the dining area are situated within the restaurant, play a huge factor in the appraising process.

Management

If a restaurant has a quality management in place that creates a good team with certain camaraderie and willingness to go the extra mile for the others, these factors will raise the value significantly. A restaurant that is still under management is more valuable for a variety of reasons, one of them being flexibility. When someone buys a restaurant with the management intact, they can basically start their new business overnight. As of now, Chad Clift would almost certainly reject any offers for his restaurant, but certain factors could change his mind in the future.

Sources:

https://marketing4restaurants.com/preparing-to-sell-your-restaurant-tips-to-improve-your-chances-of-selling-and-the-price-you-get/

 

Chad Clift – Why Freshness Matters

Chad Clift owns a Japanese restaurant in Seattle’s International District called Futoji Aji. As any Japanese restaurant would, he has an extensive sushi menu there, full of traditional Japanese favorites, a mix of sushi popular in the United States, such as the good old California Roll, and a few of his own inventions that he continues to create with his sushi chefs in his kitchen to keep his menu fresh. According to most sushi experts, the number one way to ruin sushi is to settle for fish that is not fresh. Since sushi relies on raw fish as its primary ingredient, this is not appealing and could even be dangerous. Before Clift opened his sushi menu at his restaurant, he made sure he could always get his fresh from his suppliers fresh and ready to be turned into the most delicious sushi dishes he could possibly make.

To people like Chad Clift and anyone who enjoys food, fresh ingredients is a no-brainer. But many customers would be surprised by how many restaurants settle for less than fresh food. Most wouldn’t serve you spoiled meat or fish, of course, but there are ways that restaurants can save on operating costs by buying refrigerated fish that has been sitting around for a time after it was caught. Japanese restaurant owners like Clift must take care to get their fish from the source just as soon after it has been caught out of the ocean as possible. This preserves the natural flavor of the fish and allows it to be fully appreciated by customers expecting fresh sushi.

Fresh fish isn’t always easy to come by. Sometimes local suppliers, even in Seattle, a place known for its fresh fish market, can be it with shortages at times. Chad Clift keeps his suppliers local and also has several options for his restaurant to buy from. He maintains these supply lines with relationships that he has formed over his many years in the industry. Clift learned during his days at the Oregon Culinary Institute and by working as an apprentice for a Thai restaurant chef in San Francisco that getting the freshest ingredients is all about maintaining trusting relationships with all of his suppliers, something that he takes very seriously.

Chad Clift encourages everyone interested in Japanese cooking to try it at home. But, he warns that the results won’t be you expect if you don’t’ commit to supporting local markets that always have the freshest ingredients. For all chefs in the Japanese tradition, fresh ingredients are what make their dishes what they are. Don’t try it without getting the freshest ingredients for yourself first. Clift is currently enjoying running his own business while teaching his daughter the ropes of Japanese cooking as well.

 

Chad Clift – Three Essential Ingredients for Home Japanese Cooking

Chad Clift is the founder and head chef of a Japanese restaurant in Seattle called Futoji Aji. He is constantly looking for new ways to wow his customers with his spin on new and traditional Japanese dishes. Clift first drew and interest in Japanese cooking when his father, who is from Japan, taught him how to cook at home using traditional Japanese ingredients and methods. Over time, he discovered a talent for Japanese cooking that his mother, a local small business owner, helped him refine into a business model. He gathered experience at the Oregon Culinary Institute and later at a Thai restaurant in San Francisco, where he worked as an apprentice. He returned to Seattle to open his own Japanese restaurant and serve his dishes to his community.

Chad Clift encourages everyone to cook at home, at least when they’re not dining at his restaurant, that is. He learned how to be an excellent chef and how to start a career in cooking at home and he encourages anyone else to do the same if they are passionate about cooking. He especially encourages people to try Japanese dishes in their homes to create new experiences and tastes for themselves. In order cook Japanese food at home the right way, you have to find the right ingredients. Here are three essential ingredients to excellent Japanese food in your own kitchen:

• Mirin. This is an essential condiment used in many Japanese dishes for any reasons. Chad Clift learned early in his life cooking with his dad that Mirin can be used to sweeten dishes, cut down the smell of fish dishes and to give some vegetables their signature shiny appearance. Mirin is a kind of rice wine similar to sake, but with much less alcohol content. It’s about 50% sugar.
• Fish stock powder. Hon Dashi, or fish stock powder is used in almost every Japanese meal much in the same way that chicken stock is used in many Western dishes. It adds a subtle flavor to many dishes. Think of miso soup. That dish is made with Hon Dashi, water, and fish stock alone. Almost all Japanese dishes call for Hon Dashi in one quantity or form or another. Make sure you stock up on this if you’re planning on cooking many Japanese meals.
• Japanese mayonnaise. Chad Clift says that you should be very careful about using mayonnaise in any Japanese dish, and to never think that Western mayonnaise is the same as Japanese mayonnaise. Japanese mayonnaise is nothing like Western mayonnaise made with eggs and has a spicy kick to it that makes it perfect for use in curries and the popular Japanese dish, Ebi mayo.

Chad Clift hopes you can try your own Japanese dishes at home with these ingredients.

 

Chad Clift – A Brief History of Futoji Aji

Chad Clift grew up in Lake Forest Park in Seattle where his father, born in Japan, taught him how to cook in the Japanese tradition. Clift of course learned how to make popular Japanese dishes like sushi, but he also learned how to make many other dishes that aren’t as popular today. Clift grew up eating and preparing meals with the freshest ingredients that his father made sure to always provide for his son. Clift’s mother ran her own business, and when he was old enough, she started showing him how to properly manage a business in the way that she learned during her many years of business management experience. From an early age, Clift had the tools and the desire to start his own restaurant some day. Nearly 20 years ago, he did, in his hometown.

Futoji Aji means “bold taste” in Japanese. Chad Clift named it that to remind him that he can never be complacent with the food dishes and tastes that his kitchen produces. After high school in Seattle, Clift moved to Portland to attend the Oregon Culinary Institute, for which he had earned a scholarship. After three years there, he worked in a San Francisco Thai restaurant as an apprentice. With little money and even less time on his hands while he worked as an apprentice, Clift didn’t have a place to live for the first few weeks in San Francisco. He slept in the kitchen most nights until he was discovered by the restaurant owner, who offered to help him find a room. Clift was able to find a place to sleep, but he mostly lived in the kitchen.

It was this passion for cooking that kept him working the long hours as an apprentice in San Francisco and what eventually led him to start his own Japanese restaurant in his hometown of Seattle a few years after he got his first job in the Thai restaurant. By the time he returned, much to his parents’ delight, to Seattle, Chad Clift had the experience and the skill to be successful running his own restaurant. He wanted to create new ways of expressing the traditional tastes and textures of Japanese cuisine for his community to enjoy. Clift has always kept a rotating menu along with what he calls his “staple” menu, full of the traditional dishes that he knows people are expecting from a Japanese restaurant such as his.

Chad Clift keeps bringing in new talent to his kitchen to help him produce his fresh and bold new menu items and test them for taste and originality. He treats every day as a new challenge to test his food preparation skills and creativity in the kitchen.