Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Blair Lebsack, chef, and owner of RGE RD, located in Edmonton, AB, Canada.

What's your business, and who are your customers?

RGE RD is a farm-to-table restaurant in central Edmonton. We are always seeking to interpret our local landscape through food. We invite all to join us and eat off the beaten path. Our customers range from loyal neighbourhood regulars to solo business travellers and, of course, friends and family choosing our spot to celebrate.

Last year, we launched a complementary business, The Butchery by RGE RD -- a full-service butcher shop and retail shop that completes the circle of our sourcing directly from the farm to the plate. Inspired by a series of dinners to gather friends and neighbours on farms throughout Central Alberta – the dream of building a restaurant became a reality for us with the opening of RGE RD in 2013.

With a strong focus on wood fire cookery and whole animal butchery – RGE RD is where you’ll find cuisine celebrating the tastes and flavours of the prairies composed using traditional techniques handed down from generation to generation integrated with modern contemporary techniques executed with skill, passion, respect and understanding of seasonal ingredients.

Our kitchen team is led by talented, award-winning chefs. Our Front of House and Culinary team is made up of kind, loyal, professional individuals who are passionate about food and hospitality. Together, we honour, celebrate, and amplify our local farms and partners along with the fruits of their care and labour.

The Butchery by RGE RD showcases whole animal butchery in a market-style setting. The shelves are stocked with the highest quality products from our kitchen and community. Open five days a week, our offerings include on-the-spot custom cuts, roasts, questionable bits, and everything in between like homemade soups and stocks, house-cured meats and sausages, housemade spice blends, and marinades, made-to-order sandwiches and handhelds – everything you’ll need to celebrate and support local.

Tell us about yourself

I was born and raised in central Alberta and was deeply influenced by farm life, having come from a long line of farmers on both sides of the family. We were spoiled because all of the food on our dinner table came from neighbouring farms, and I never even had store-bought milk until I was a teenager. I first became really interested in cooking food and dining when I was a university student living in Vancouver. I was so inspired by dining in restaurants that I switched career paths into a Food and Beverage Management program, followed by apprenticing as a chef and going for my Red Seal in cooking.

I am still motivated every day by my initial upbringing on farms and my respect for food producers. All I can hope to do is honour every ingredient on the plate and all the labour it took to get there.

What's your biggest accomplishment as a business owner?

RGE RD itself is my biggest accomplishment. We have grown from a small 36 seat restaurant with eight staff to a 60 seat restaurant, 40 seats private dining space, and full retail butcher shop that now employs over 30 people.

What's one of the hardest things that come with being a business owner?

Time management. I am constantly wanting to be in the kitchen with the team but realize the business needs me elsewhere.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

Restaurants have always been known to have tight margins. 1) your business plan is one of the best exercises to do. Make sure it looks feasible on paper before trying to do it when everything is at stake. 2) Have a great team. Ensure your team members feel valued and empower them to make contributions in meaningful ways 3) Flexibility and adaptability. You never know when the world or market will throw a curveball, so just be ready.

Is there anything else you'd like to share?

I started working with local farms because I really liked the connection to the community with the benefit of always knowing we were receiving the best and freshest products. But given how drastically the world has been impacted by supply chain issues over the past couple of years, we have been fortunate and quite insulated from those issues. Due to our close relationship and ongoing collaboration with our specific producers, we have the opportunity to plan crops and livestock a year in advance. We have not had any disruptions with our supply nor any problems maintaining the quality and integrity of what we are providing to our guests and customers.

Where can people find you and your business?

Website: https://www.rgerd.ca/
Facebook:  https://www.facebook.com/rgerdyeg/
Instagram: https://www.instagram.com/rge_rd/

If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email community@subkit.com; we'd love to feature your journey on these pages.

Feel inspired to start, run or grow your own subscription business? Check out subkit.com and learn how you can turn "one day" into day one.