Continued

We’re almost a year in, and I thought it was time to continue my story. Have the past months since starting the business lived up to my expectations, or have I been confronted with some unexpected novelties…? Well, here’s the thing… I haven’t doubted for a second that starting a hospitality business myself was the right choice for me. Currently, Charlie’s has already built up a good, solid customer base with a wonderful crowd, and we’ve survived the toughest months! Phew!

It’s not easy. Every week, I have people coming in telling me about their similar dream, and honestly… I try to warn them a little. The days are incredibly long (I myself am in the business from 7 AM to 6:30 PM every day), and besides the hours in the business, there’s a lot of administration involved. You try to take every little thing into account, because bad word-of-mouth spreads much faster, even if it’s just a one-time thing, than a positive reaction. It should certainly not be underestimated that your social life also suffers because you’re exhausted in the evening and have to perform at full capacity again the next day. The days when your environment has time off are your peak days that you can’t possibly let pass without opening. So your motivation is extremely important, but far from sufficient. There’s a lot more to it. I also realize that my years of experience were a big plus for me and I think have brought me to where I am now. The society’s demand for constant innovation also requires a lot of creative ideas. My point of this paragraph; don’t just start a business because it seems ‘so fun’. It takes a lot of preparation and the competition is enormous. I would also like to take this opportunity to thank the people around me who have helped me, even if it was just for something small; making my dinner, getting a plant, mom doing the towels,… every little bit helps :). What I also find fantastic about this job is that your network in hospitality expands enormously (everything in Antwerp was new to me since I’m from Ghent). We try to support each other and work together where possible, so we all get the best out of it! :)

Terrace weather is starting now too… I’m a little scared of this because a coffee bar with breakfast is more of a winter concept, so I’m trying to survive the summer with a renewed (additional) offer in addition to our regular menu, such as ice cream with fresh fruit, fresh smoothies,… I’m already curious about the summer. My goal is to experiment a little more myself in the coming months, especially in the dessert area, and possibly take a course.

I’m going to try to keep you informed here from time to time, and the novelties will also be on the website anyway!