I have spent over two years developing this restaurant. The process to get here has been nothing but education and frustration. And it’s only the beginnig. The education has more than paid off. I would tell anyone jumping into this business to develop a business plan and continue to rework it over and over. I will also tell you that the amount of negativity from others is high. I have yet to meet anyone that seems to be excited about their restaurant or bar. I realize and acknowledge times are tuff, however it is an opportune moment to establish oneself. Leases are more affordable, prices are lower and customers are looking for something new. I am not going to tell you this process is all fun or fast, but it is a learning experience and if the right opportunity presents itself, it has a chance. This is not a race! More than anything you have to believe in your restaurant and product. It has a chance with hard work and diligence.

I believe what I have created will bring something new to Savannah and become a destination for locals and tourist alike. In order to do this I have to reach both markets in different ways. Attract tourist and not discourage locals from being a influential part in Mongrel’s development. Advertise and market different from the rest of Savannah retail. Get a little loud and attract the attention of the people and media. Supply quality product and service with character. Figure out how to bring Savannah locals back downtown?

With an estimated 6.4 million visitors, it looks good on paper, but dig a little deeper and the average tourist is only staying 1.5 nights. What does Savannah have to offer? Lots, but only for a day and a half… then Disney World for a week! For a long time I have deemed Savannah as a great place, just leave the kids at home. Come for the history, see the gardens, eat some expensive fried chicken and have a drink(or a couple). Savannah seems to be in a state of flux these days. Trying hard to be more family friendly. I have on occasion stated that Garden City be bulldozed and turned into a six flags, if Savannah wants to be a family friendly destination. Parasailing and scuba excursions off the Savannah River? I think not!

Savannah is and needs to stay the “Hostess city of the South” it needs to focus on turning the downtown into a high volume commercial district with affordable and value added shops that both the local and tourist markets can create interest, afford and utilize. While keeping the beauty of the old south that we love. It is time for Broughton Street, City Market, and River Street to upgrade.

When the 1996 Summer Olympics came to Georgia, cities cleaned and made themselves presentable to the hundreds of thousands of guest that would be welcomed. 14 years later it is time to do it again! Downtown businesses should consider staying open later hours to attract locals who are unable to take advantage of shopping during the day and fill a gap. At 6 PM lots of retail stores close, some people may go to dinner others will go home. Around 10 PM the city starts to come back to life in some areas due to the late night bars and clubs.

We also need to establish more festivals that would attract more interest and reinforce those that already exist. We need to find a way to keep tourist and locals downtown longer and more often!

I am starting these articles to keep track of my progress and hope that in your own search for information I may be able to help you along the way. Let me begin by saying that this is my first restaurant. I am by no means a chef, nor am I a genius. I do posses some valuable experience, working my way from grunt work to being able to enjoy some of the fruits the hospitality industry has bestowed upon me.

I left my bar job of over a decade in February of 2009, I won’t go into a lot of detail here, but it was time to move on and establish myself as an entrepreneur and owner. Over that summer I bartended at a restaurant on Tybee Island, GA. I had previously made an acquaintance with the bartender and began working in April of ’09. A completely different experience awaited me…FOOD! Up until this point in my career I had never served tables or handled food. When I started in this industry years ago I washed dishes, bused tables, and barbacked. For a long time I had no interest in dealing with people at all. Then I found the light, welcomed the audience and was introduced to bartending.

Food on the other hand was different. Working behind the bar puts you at eye level with the your guest and allows the both of you to interact. I never really cared for waiting on tables.  You look down on your guest and for the most part I had trouble trying to identify with them. However, I managed to get through a summer of it and learned many things I will discuss over the next several months, if not years.

I left Tybee in August and in October of ’09 began to work for a mom and pop BBQ and seafood restaurant. Which introduced a whole different experience all together.

Again the purpose of these articles are to track my progress and sometimes doubt. I hope that you will contribute to the articles by suggesting ideas and thoughts as I venture into new waters.
At this time I cannot discuss the locations, concept, or name until all legal is taken care of. I do plan on discussing the idea , developing the business plan and the many, many hurdles ahead. I am in no rush and want only to succeed, but it has to be right.

Thanks for reading…