Jenny Monroe speaks to Richard Graham

RICHARD Graham, proprietor of well-known restaurant Angelo’s, was born and bred in Boardmills and his career background is in what is now known as the hospitality industry; for the last 30 years or so, he has held several positions in hotel management across the province. After leaving school, Richard studied Hotel and Catering Administration at Jordanstown, before embarking on a career in Hotel Management. He took over Angelo’s in September 2012 – following the retirement of the founder of the business, Angelo Marano, a month earlier. Like many Lisburn folk, he had been a customer of Angelo’s for several years, and when he sat down beside him one evening - as he did with all his customers – he mentioned that he would like to retire and the rest is history.
By The Newsroom
Published 6th Feb 2013, 11:10 BST

My day starts at 09:30 when I open up. Like everyone else, I open the mail to see how many bills have arrived and are going to use up my hard-earned takings. The chefs arrive in at 10am and we have a chat about how the day is going to pan out with reservations, private parties for example.

Running your own business in the middle of a recession can be extremely trying. You are constantly thinking of ways to grow the business at the same time as trying to meet your customers’ expectations at every level. It requires a high degree of self motivation, dedication and hard work. The restaurant business is not for the faint hearted and it is often said those who are involved are a breed to themselves. If the business is to succeed, it is up to you as sole owner to make it work – you can no longer rely on or blame anyone else.

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We are currently offering a great value lunch promotion called “Two for a Tenor” and we discuss what fresh ingredients and dishes should be included on that day.

Lunch service starts at 12noon and of course everything has to be in place when the first customers walk through the door. Lunch in Lisburn is very competitive and our potential customers are increasingly seeking the best value for money, at the same time demanding the highest possible quality and service. It is my job to deliver all these component parts and still try and make that awful dirty word - some profit.

We are currently planning for one of the busiest days in the calendar - ‘Valentine’s day’ - and will have a great menu in place for our customers.

I have provided a significant amount of investment in Angelo’s and thankfully, the feedback from customers, both old and new, has been fantastic. They seem very appreciative that someone has taken on what is perceived as one of the mainstays of Lisburn’s night time economy – after all Angelo’s has been around since 1984.

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Sometimes, but not always, I get a break in the afternoon for about an hour, but I always have to be back on Piper’s Hill for 4.45pm for opening up again for evening service at 5pm. Angelo’s is open every lunchtime and evening, Tuesday to Saturday, so I have to work every weekend – it’s part of the territory.

The job is extremely demanding but I suppose, having done it for over 30 years, I really don’t know anything else. Trading in the current climate can be frustrating, draining and sometimes you wonder why you do it.

However, the opposite side of the coin is the enormous feeling of satisfaction when someone comes up to you at the end of the evening and tells you how well you have done in making their personal occasion special and how much they have enjoyed their experience at Angelo’s.

Of course, this success is due to the efforts of everyone who works at the restaurant. I am only the ‘face’ of the business – without the hard work and dedication of the entire team both in front and back of house, the success we are currently enjoying would not be possible.

Related topics:HotelLisburn