I asked Brian how he sees the restaurant and seafood business … his area of seafood specialty, retail in particular, over the next quarter?
… great for us! BBQ season is here, and business spikes for us. Fresh halibut, fresh salmon. High food prices generally put pressure on our margins. We need to be cautious with high-end items.
And over the next 5 years?
… I worry about supply, about a sustainable fishery. As our society becomes increasingly health conscious, a healthy commercial fishery is critical. Farming IS the future. In Canada, consumers have been slow accepting farmed fish. In every other meat, farmed is the norm. Good quality farmed fish has better flavour. Farmed salmon has a higher fat content than wild-caught.
What qualities distinguish your preferred colleagues, collaborators and suppliers?
… Quality is #1. Commitment. Suppliers who know how to handle the product. Sanitation and temperature control every step of the way. I’m loyal. Our suppliers are mostly out of Vancouver, and offshore.
What distinguishes you that causes people to choose Brian Plunkett, why choose Blu, why do they do business with you, why do they choose you over your competitors?
… same reasons! I’m hands on. I run my business on my feet. I don’t bite off more than I can chew. Customers are always greeted and made to feel welcome. I hope we sell them some product. Cleanliness. If it’s not good, we aren’t going to sell it. The store has to pass my smell-test every morning.
What do you lose sleep over, what do you worry about?
… I used to worry about business – a lot. I don’t have to anymore – things are going well.
Who or what influenced you most – that has made a difference in your life, or that was a major turning point?
… my father – he got me into the kitchen. He was always a go-getter.
Heroes?
… Neils Kjeldson, a Danish chef I worked for at the Toronto Four Seasons and I followed him to work at the Vancouver Hyatt. He taught me so much about cooking, and management. He encouraged me to be a more creative chef.
Work life balance?
… I cook at home every night for my wife (Mary cooks 4 or 5 nights a year). I cook simply at home. I used to use lots of butter and cream. I’m much more health conscious now so it’s olive oil. Vacations. We take two vacations each year. One week separately – I usually go to Ireland to visit family. We also try to get away every January for 10 days. This year it was Mexico. Next year we’re booked for Hawaii. Family occasion dinners at our favourite restaurant – La Chaumiere. Tuborg beer.
What do you read?
… daily papers, industry magazines, Grisham novels, biographies.
His ride?
… we have two. A Dodge Caravan for business, and an Audi Q5 (Mary’s ride).