Chef Anton Dayrit offers aspiring restaurateurs a comprehensive guide to launching and growing a successful eatery. He shares his journey from chef to restaurant owner, discussing key lessons learned, the decision–making process behind choosing a cuisine and concept, and the importance of location selection. The series also covers strategies for building initial revenue and brand awareness, optimizing operations in the first year, and sustaining success over time. Through practical advice and personal anecdotes, Chef Anton provides valuable insights into the challenges and triumphs of starting and running a restaurant.

Episode 1: Transitioning from a Chef to an Operator

Chef Anton Dayrit shares his journey from culinary student to successful restaurateur, detailing his experiences at top restaurants like Jean–Georges and ABC Kitchen. He highlights key lessons learned, the challenges of moving from chef to operator, and the inspiration behind starting his own restaurant, Tradisyon. This episode offers valuable insights for chefs looking to make a similar transition.

Episode 2: Deciding on a Cuisine and Concept

Chef Anton discusses how he decided on the restaurant's cuisine and concept. He explains that Tradisyon reflects his commitment to traditional Filipino flavors, adapted for local availability but not compromised for local tastes in New York. Chef Anton highlights the practicality of making Filipino food portable and affordable to reach a wider audience. Signature dishes like Squid Adobo showcase a blend of authentic recipes, and his dedication to using fresh, high-quality ingredients. He emphasizes that while traditional, the food must always be delicious, ensuring it appeals to both Filipinos and non-Filipinos.

Episode 3: Location Selection

Chef Anton emphasizes that budget is the number one factor in selecting a restaurant location, but foot traffic is a close second. He shares how they used pedestrian counts to estimate potential sales and highlights the importance of keeping renovation costs low, recommending a budget of around $50,000

Episode 4: Building a Foundation for Your Topline

Chef Anton stresses the importance of marketing early, recommending new restaurateurs promote their business before opening. He highlights using Instagram and TikTok reels for visibility and suggests trying all forms of promotion, from flyers to social media. For those without a brick-and-mortar location, he advises participating in food festivals, though he cautions about the high costs involved.

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