Few industries require more grit and tenacity to succeed than hospo. Someone who knows that better than the rest is General Manager Joong Charpentier of Double Bay’s Tanuki.
The vibing izakaya has become a go-to for foodies since opening its doors earlier this year. But that shouldn’t be a surprise, considering Charpentier’s resume spans nearly two decades and covers the globe. Think incredible eatery Sushi E in Sydney.
"My family immigrated to Sydney from Belgium in the early 90s and opened a French restaurant in Manly, so I’ve just always been around hospitality.”
Taking the helm of Tanuki—which is a trickster animal spirit in Japanese folklore—was a no-brainer for Charpentier, whose culinary mastery is the perfect fit for the multi-venue space which boasts a raw bar, dreamy internal courtyard, huge sake collection and late-night lounge.
With so many elements to master, we just had to ask Charpentier the secret to his success—and the answer might surprise you. Hint: it involves some cutting-edge tech.
Don’t Shy Away From The Challenges
From his time working at Zuma Dubai (a Michelin-recommended restaurant currently ranked 38th in the world), Charpentier knows what it takes to run an elite eatery. This isn’t his first rodeo, and yet his first tip is deliciously simple—identify your biggest obstacles early on and make it your mission to slay them.
"Staffing is the biggest challenge. Finding the right team members and maintaining consistency. Whether it's your product offering, trading hours, messaging, or back-of-house policies: consistency is key. And you need to find the right people to achieve that.”
Embrace Innovation
Just as food, flavours and style have morphed and changed over the years, so has the tech available to restaurants. Charpentier is all about embracing innovation and streamlining operations to make the dining experience—from eating and boozing to paying for their meal—as easy and fluid as possible. This is why Zeller Terminal 2 has been an absolute game-changer to Charpentier and the entire Tanuki team.
Not only do the terminals offer smart integration into Tanuki’s POS system, they allow wait staff to view open tables, see outstanding bills across the entire eatery, as well as close tables—all the while keeping the point-of-sale open and free for other staff to use.
But the best bit? The option to pay at the table. Naturally, more diners equals more revenue, and this option allows tables to turn over faster with a streamlined payment system and the option to split the bill. It also reduces manual transaction entry, which means less room for human error and faster service.
“Pay at Table saves us so much time and it’s so much easier for the staff. They spend less time worrying about discrepancies between the POS and the EFTPOS machine and can spend more time doing what they should be doing—great service and looking after the guests.”
Invest In A Quality Team
While top-notch food, excellent tipples and immaculate vibes are all key ingredients for a restaurant to thrive, the true heroes are the staff that keep operations running smoothly and ensure an amazing customer experience. Read: cultivating the perfect environment to eat and yap. This leads us to Charpentier’s third tip for success in the restaurant biz—craft a team of total legends and hold onto them.
"We invest time and energy into training our team members. People now understand that this is a professional industry. You can apply yourself and have a successful and rewarding career, it’s no longer just a weekend job or something you’re doing to put yourself through uni."
So what’s next for this epic izakaya and their crew of hospo legends? The sky's the limit—but one thing is for sure, they’ll continue to embrace new ideas and advances in tech like Zeller to cement their longevity and success in the industry.
Discover how Zeller Terminal 2 can help streamline your business operations and enhance your customer experience by heading here.
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Images: Supplied.