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In April 2015, trained chef Anthony Sarpong opened his first restaurant, which includes a cooking school, in Meerbusch. In 2017, he was even awarded a Michelin star for his culinary skills.
Anthony Sarpong: I asked myself how I could best convey my personal values. I then spent a long time discussing the idea of starting my own business in great detail with my family – my wife and my brothers. They all encouraged me and said I should definitely have the confidence to go it alone. I then looked around to see where I could best realise my dream, and found the venue in Meerbusch.
Were there people who tried to talk you out of it?
Sarpong: Of course! Even close friends advised me against it. They said I wouldn’t have any time left and would be tied up with the restaurant round the clock. But I’m mature enough to have taken that into account beforehand. Before I make important decisions, I always discuss them with my family, who will, after all, be directly involved. I’m simply the sort of person who, if something looks promising when planned carefully, wants to see it through to a successful conclusion. That’s why the initial scepticism of others actually strengthened my resolve.
„If you’re going into business for yourself, you need to have the drive and determination to give your all for your dream. And, crucially, don’t go it alone. Organisations like STARTERCENTER NRW are essential if you don’t want your start-up to fail within a few years.“
- Anthony Sarpong
What were your first steps – from the initial idea to setting up the business?
Sarpong: The first thing I did was write a business plan – that took just under six months. After finishing secondary school, I trained as a chef in the traditional way. During that training, you don’t learn how to write business plans in a way that gets them approved and makes others want to invest in your venture. That’s why I first spoke to friends who own their own restaurants, as well as my former bosses. Drawing on their experience and the knowledge I’d picked up myself, I then drew up my own business plan. It was a really difficult time, during which I realised that making my dream a reality wasn’t as easy as I’d imagined it to be in the quiet of my own room.
How did the STARTERCENTER NRW help you then?
Sarpong: The STARTERCENTER NRW at the IHK Düsseldorf mainly helped me with the banks and getting the loans approved. There were parts of my business plan that weren’t quite convincing enough to win over business experts. We then went through it carefully together with the STARTERCENTER NRW. I was given some helpful tips, for which I am still grateful today.
What advice would you give to someone who would like to start a business but hasn’t dared to do so yet?
Sarpong: If you’re going into business for yourself, you need to have the drive and the willpower to live and die for your dream. And very importantly: don’t go it alone, even if you think you can manage without help from others. Institutions like STARTERCENTER NRW are essential if you don’t want to see your start-up fail after a few years and end up in financial chaos. Because, inevitably, there are always unforeseen difficulties – even with good preparation. The only thing that helps then is good planning, which can also show how you can still reach your goal. It’s like being on the high seas, where you also need to know exactly where you are, which way is up or down, whilst your destination lies hidden beyond the horizon.
Nevertheless, any self-employment, regardless of the sector, is fraught with constant risk. You should therefore think carefully about whether you are prepared to take this tough path
And what do you think is the secret to your success?
Sarpong: Consistency and respect, as well as the way we work together. Giving every member of staff room for personal development is as vital as the air we breathe, even though in the restaurant business there always has to be someone who takes the blame at the end of the day. We have a very international set-up and offer Michelin-starred New Dining, but also classics like fried potatoes with salad at the Reiterstübchen. But everything stands or falls on the quality of the ingredients and the skill of the people who prepare them. I always say that there’s only one recipe for success, and that’s to work hard every day and constantly strive to improve creatively. That’s what drives me.
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In April 2015, trained chef Anthony Sarpong opened his first restaurant, which includes a cooking school, in Meerbusch. In 2017, he was even awarded a Michelin star for his culinary skills.
more