Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Cesidia Baugniet, President of Scutra Restaurant, located in Arlington, MA, USA.

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

We are a restaurant business. Our customers include local residents, business employees, tourists, friends, family, and others who are interested in the European cuisine, atmosphere, and services offered by the restaurant.

Tell us about yourself

My husband, Didier Baugniet, and I, Cesidia Baugniet, have worked in the restaurant industry and hotel setting since we were young, almost from birth, you can say. Food is our world! I was born in a small town called San Donato, Italy. I traveled to America when I was young with my family. I can say growing up Italian, there was always an event, family gathering, party, or just dinner. In America, I learned the meaning and event of "Sunday Dinner," whereas in Italy, "Sunday Dinner" was an everyday event. Didier was born on the outskirts of Brussels. He himself grew up similar to me; food was at the center of his world. I started working in restaurants when I was 13 (sh! no labor laws). I loved the hustle and bustle of it all. I knew I could never have a desk job. Didier started his culinary schooling in High School. Forward a few years later, we met at the Vista International Hotel in Waltham, MA. We both shared the same dreams. We got married and started a family. At that time, we were working at different hotels. We wanted to be able to raise our kids and have them be with us as much as possible. That is what made us start our restaurant. Working in a corporation is tricky. It comes down to numbers and money. We felt that we could run our restaurant and still have quality. We didn't want to run our place like a corporation. Together with our restaurant manager, Louie, born and raised in Florida, who also has a passion for the business, we opened our doors. We are continuously striving to be better. Our customers and our dedicated employees keep us going.

What's your biggest accomplishment as a business owner?

We are proud to celebrate being open for over 20 years. Scutra opened its doors in 2002 as a cozy 10-table restaurant boasting an eclectic European menu. Since then, we have expanded numerous times. Our biggest achievement was paving the path for restaurants that have less than 100 seats to apply for a full liquor license. In Arlington, we could only have a Beer and Wine License with less than 100 seats. We did not feel that was fair. The number of seats shouldn't justify what you could serve. We also built a patio adjacent to the Minuteman Bike Trail 5 years ago. Who knew we were preparing for the need for outdoor seating due to the 2020 COVID-19 pandemic?

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

Adjusting to customers' tastes and balancing the price with the economic system can be challenging for restaurant business owners. With the ever-changing food industry trends and customer preferences, we, as owners, intend to stay ahead and adapt to new tastes and demands. The economic system can also have a significant impact on the pricing of food and operating costs, making it difficult for restaurant owners to set prices that are attractive to customers while also ensuring profitability. The cost of ingredients, labor, rent, and utilities can all fluctuate, and we carefully monitor these factors to make informed decisions about pricing and menu offerings. In addition, the state of the economy can also impact consumer spending, making it important for restaurant owners to be flexible and adjust their business strategies.

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

  1. Develop a brand identity: Start by defining the concept of your restaurant, including the cuisine, atmosphere, and market target. Develop a brand identity that sets you apart from any competition and appeals to your target customers.
  2. Focus on quality and customer experience: Offer high-quality food and drinks, and ensure that your customers have a positive dining experience. Provide the service you wish to receive, create a warm and welcoming atmosphere (our atmosphere resembles a family), and make sure your restaurant is clean and well-maintained.
  3. Manage costs and finances: Running a restaurant involves many expenses. Monitor cash flow, manage inventory, and set realistic budgets. Pay close attention to food and labor costs, and look for ways to reduce expenses without sacrificing quality. Regularly review your financials to track progress and make adjustments. 4. Lastly, enjoy what you love to do!

Where can people find you and your business?

Website: http://www.scutra.com/
Facebook: https://www.facebook.com/scutra.restaurant/
Instagram: https://www.instagram.com/scutra.restaurant/
LinkedIn: https://www.linkedin.com/company/scutra-restaurant/

If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.

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