Alright – so today we’ve got the honor of introducing you to Shelly Kentner. We think you’ll enjoy our conversation, we’ve shared it below.
Shelly, thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?
Resilience is one of those traits that you pick up not by choice but instead by necessity. And I believe any restaurateur that has been in the industry for any given time has adopted an edge of resilience. This is one of the fastest pace, rapidly evolving, unforgiving industries there are. My husband and I opened our doors in May of 2017 and quickly got a taste of how quickly things can get flipped upside down. Within the first year the city started a massive redevelopment project right in front of our store front. The project dug up whole streets and rerouted traffic away from us. It lasted 2 years longer than expected. Throughout those years we focused on being more efficient, making sure our product was consistent and dialing in a strong staff. Once the renovation was finished we had a brief time to catch our breath before being blindsided by the pandemic. Like so many other restaurateurs we hunkered down and held on for dear life waiting for that storm to pass. So thankful that our business and industry is bouncing back but needless to say all that are still standing didn’t come out unscathed and a little more resilient.
Appreciate the insights and wisdom. Before we dig deeper and ask you about the skills that matter and more, maybe you can tell our readers about yourself?
My husband and I opened 508 Tavern 6 years ago with the mindset of giving our local community the feeling of being seen, being heard and being welcomed. Our service style has character and we’re really proud of the small staff that we’ve pulled together to give you an authentic small town vibe when you dine with us. We are now attempting our hand at having live entertainment featuring local artist.
There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?
There were definitely some key qualities that I believe helped our business get started. Our willingness to learn every aspect of the restaurant whether that be how to cook sliders or what to do when a breaker got tripped, each of us took the time to go over all the little details to our business. One quality that I adapted was optimism. It was too easy to get down and scared of unforeseen travesties of the industry. When you’re optimistic you attract that positive outcome to you. And of course good old hard work went a long way for us as well. With both of us on the clock virtually everyday we were determined to see our restaurant through, sink or swim.
Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?
We are technically located in the Artist District of Historic Down Town Vista. We put in a small outdoor stage in the back of our restaurant and would love to find local musicians to have play. We also have a few blank walls that are in need of some art. We encourage local artist to send social media link and videos or potential art designs to 508tavern@gmail.com.
Contact Info:
- Website: 508tavern.com
- Instagram: @508tavern
- Yelp: https://www.yelp.com/biz/508-tavern-vista?osq=508+tavern
