Coromandel Life Magazine 2015 Winter V3

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On the odd occasion
the couple may
attend an industry
seminar to keep up
with movements and
trends, but on the
whole they find the
business here very
unique and a lot
different from the
city. Dave candidly
admits he still ‘hasn’t
got his head around’ the extreme seasonality of
the hospitality industry here, but every summer
he learns a little bit more and “hopes to have it
all sussed one day”.
WORK AND FAMILY: THE BIG JUGGLE
When asked what they like best about working
together Dave replies that they enjoy sharing
experiences, dealing with challenges and
supporting each other in their various roles.
Kelly comments that “patience and open
communication is the key, as well as realising
that nothing work related is ever personal”.
One of their greatest challenges has been
juggling family with the demands of work to
make sure that ‘business’ does not take
precedence over ‘family’. This has been
especially difficult over Summer months when
they are at their busiest. Dave and Kelly both
recognise that lack of family time can be hard
on their two young children while
acknowledging that the kids have been great
and as understanding as could be expected.
Couples, continued.
“That is the main reason that, after 6 years of
running Salt and balancing family with work, I
am cutting back to ‘run’ the family and I am
loving it!” However, Kelly is still in charge of the
wine list (a very important role indeed!).
Taking time out from the demands of the
business was another challenge. During the
first 4 years, it was difficult to get away or
take many days off. Dave states, “As anyone
who begins a business will tell you, hours to
yourself are gold in that initial period”.
However, they now feel extremely fortunate to
have an “awesome structure of managers in
place, all of whom treat the business as their
own and lead from the front”. This allows Kelly,
Dave and family to get away in Winter,
“hopefully somewhere warm!”
STABLE STRUCTURE AND INNOVATION
The couple recognises that innovation is
essential – and they must be prepared to adapt
to changing demographics and customer
expectations. For example, in 2013, Dave and
Kelly brought more of a food focus to the pub
offering much more than the usual pub fare
and nightly specials – a hugely successful
move (just check the reviews!). The pub’s 18
gaming machines are also a hit.
Dave says “you have to keep trying, you need
to match food and service with location and
environment; you can never be satisfied”.
On the food scene for Salt, Dave recently
brought an exciting new chef on board. He
describes Zeyn Buksh as “young, exuberant
and full of ideas” and, having trained in top
restaurants in London, “he is sure to bring new
talent to the kitchen”.
Ten years on and the couple are “happy with
their move”, saying although there are many
challenges in the hospitality industry, overall it
is rewarding and can be lots of fun working in
such a sociable environment that attracts so
many different people from varied walks of life.
When asked if he had any funny stories to
share, Dave laughed, “Every day there is
something funny or crazy going on in the
place. But you know what they say – what
goes on in house, stays in house!”
38 COROMANDEL LIFE 2015 WINTER
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