Karri Schuermans on How to Be Successful in Restaurant Business

The failure rate of most new restaurants in Vancouver is staggeringly high. Of those that survive, even fewer are able to achieve the status of an institution in this City. Karri has managed to do that with not one, but two restaurants, as well as a cooking school.

The only reason she stopped there is because Karri decided to take her foot off the gas so she could raise her family the right way.

Known for its balance of fine dining without formalities and a forever-evolving menu, Chambar has earned its place among the best restaurants in Vancouver.

In this podcast we explore the entrepreneurial side of running a restaurant. Karri started with a $5000 pre approved Visa card; she walks us through her story for how she turned that, into a 16 year old establishment that only seems to be getting better with time.

We talk about:

• The foundations of Chambar

• Ditching the corner office & manifesting values

• The biggest challenges of starting a restaurant

• The most common reason that restaurants fail 

• Ethics and execution

• Family, business, and finding the balance