How I Fell In Love With The Hospitality Industry
Presented by In The Weeds
By Zach Cytryn
The beauty of Omakase, “chef’s choice” in Japanese, is the excitement of not knowing what’s coming next. In my family, we have a tradition of ranking these dishes. As our sushi chef returns with another prospect, he tells us, “this one will be your bluefin tsukami with uni and hackleback caviar.” I put this work of art in my mouth and my mind is immediately blown! The meatiness of the tuna with the oceanic taste of the uni and the richness of the caviar is unlike anything I have ever tasted. I turned to my brother and girlfriend to say, “I didn’t think it was possible after that toro, but this is my number one pick.”
As kids, my brother and I would make our own sushi for our family, and this meal was a walk down memory lane. It’s amazing how a restaurant can do that. A falafel stand on the side of the road can take you to the heart of Jerusalem. The owner of a great old-school deli can make you feel like you are part of the family.
Food and beverage is a universal language and watching restaurateurs tell their stories with food is incredible. It’s the coffee shops, restaurants, breweries, and bars that give a city character. Luckily, helping these establishments find their locations is my job.
My ideal clients aren’t those with a thousand locations or unlimited resources. What I enjoy most is working with unique concepts and people who are passionate about what they do. Most of my clients don’t have millions of dollars to spend on a buildout, so I often search for second-generation locations for them to start their businesses. Tactics like cold-calling restaurants, scouring the market and creating relationships with key landlords and developers in town allow me to be the first to know when a restaurant space is coming available. The other opportunities come from clients seeking great amenities in their space. For example, when obtaining a ground floor space beneath a residential property, a landlord might provide a generous tenant improvement allowance to my client if it allows them to increase their apartment rents.
Even though opening a new restaurant is inherently risky, it’s critical to ask yourself the right questions before committing to a location. Is the projected revenue enough to support rent and be a healthy business? Are the people who live in the neighborhood your target customers? Is your menu priced appropriately for the neighborhood? Does the building fit with your restaurant’s ambiance?
Just as my family enjoys ranking their sushi, I enjoy ranking potential locations. Through a restaurant experience, guests can be transported to a different world and reignite cherished memories. It has the power to build new memories that customers, staff, and owners will hold onto forever. Helping clients create these spaces is what I love to do, it is what gets me out of bed in the morning.
In The Weeds is a National 501c3 public charity that Champions the Physical, Financial + Mental Health of the Hospitality Professional. It is the vision of In The Weeds to create a safe, inclusionary + sustainable hospitality industry for the people who power it.
Man in suit smiling at camera
Zach Cytryn specializes in food and beverage tenant representation. His passion for food has led him to work with a diverse group of chefs, bringing unique concepts to the city he loves. Zach's experience in commercial real estate began with family investments in shopping centers and valuation of investment opportunities. He knew he wanted to be in real estate from a young age and once he realized the niche, he was off to the races. In his young career, he has already completed over 100 transactions, including 18 brewery deals. Zach has helped shape Denver into one of the best beer cities in the world. As he continues to grow his brewery and restaurant portfolio, owners are reaching out to Zach about opportunities before bringing them to the market. Zach works on a team with Nathan Stern, and the two are excited to be bringing creative new concepts to the Denver food scene.
Opinions expressed in this article do not necessarily represent the views of Best Served. To achieve our mission of bringing more voices to the table, we are committed to sharing a variety of viewpoints across the industry.
