Michael Farquhar
Michael Farquhar is an Operations Director for D&D London.
He began his culinary career in his native Denmark, before taking on managerial roles in luxury hotels and entertainment venues from the US to London, via Costa Rica, Cairo, Singapore and Mumbai.
- Tell us a little bit about your business…
D&D London operates a diverse portfolio of venues in London, Manchester, Leeds, Bristol, Paris and New York. Some of the venues Michael oversees include the award-winning 14 Hills restaurant in the City, the glamorous 20 Stories rooftop restaurant in Manchester, the modern British Crafthouse restaurant in Leeds and live music venue 100 Wardour Street in Soho, which is located in the same location as the legendary Marquee Club, which hosted musical acts including David Bowie, The Rolling Stones, Jimi Hendrix and The Sex Pistols.
2. How did you get into the industry?
At the age of 15, I started working as a dishwasher in a restaurant after school to earn some pocket money, but I must have shown my eagerness to learn more about what was going on in the kitchen, as I was soon asked to lend a hand with prepping food. Following that experience, I undertook a chef apprenticeship in Denmark, later followed by a bachelor degree at Les Roches Hospitality School in Switzerland. I began my career working with Four Seasons Hotels and Resorts before joining other international hospitality companies, allowing me the chance to live and work around the globe before taking up my role with D&D London 5 years ago.
3. What are the biggest opportunities and challenges in your industry?
The biggest challenges we currently face as an industry are recruitment and the rising cost of living. As much as guests seem to have put Covid behind them and are keen to go out and enjoy life as before, the shortage of staff and the increases in costs are slowing our recovery. Every challenge presents its set of opportunities, we are working on even better staff benefits, improved work environment and flexible working hours to attract new people into the industry and our purchasing team is working diligently to ensure we get the best quality produce and the best prices.
4. How would you describe your leadership style?
Collegial. I like to work in an environment where everyone’s opinion is valued and respected. I maintain a very open communication with my team and try to get everyone to contribute to how things are run.
5. How do you get the most out of the people who work for you?
I think that setting clear goals and expectations, along with an entrepreneurial mindset is key to motivating a team. Trust is also essential. I’m weary of micro-managers and encourage all employees to feel that they have the power to make a difference and contribute in various ways. I also believe that recognition is a simple and powerful way to motivate team members and to build a positive culture.
6. What are the most crucial elements to your business running smoothly and being successful?
The right people in the right place. I’m a firm believer in the three P’s (People, Product, Profit). If you have the right people and the right product, the profit will follow.
7. How has the past 12 months been for you?
The start and stop during the pandemic was draining, but several of D&D’s restaurants launched takeaway menus, home kits and we also started cooking for the NHS, which helped us navigate the first year of the pandemic and keep the teams engaged. Over the last 12 months, we turned our attention back to welcoming guests to our venues and were very pleased that customers flocked to restaurants and bars as soon as they were allowed to, which was greatly encouraging for us all. We’re lucky to have come out the other side and are more eager than ever to see the London dining scene recover and go from strength to strength.
8. What will the next 12 months look like for your business?
We opened Haugen, our Stratford Restaurant and Rooftop venue last November and have another two openings in the next 6 months, with more exciting projects to come. I’m feeling optimistic about the next 12 months, and hope our customers will continue to visit our venues for their excellent food and service in stylish surroundings.
9. What are the highlights of your career so far?
To have had the opportunity to travel and to live all over the globe, the re-opening of The Oberoi Mumbai following the terrorist attacks of 2008, making CE LA VI one of the most recognised
entertainment and nightlife brands in Asia and getting CE LA VI on the list of the Top 50 Nightclubs in the world.
10. What’s the biggest business mistake that you’ve learnt from?
Inspect what you expect. I have learnt that this is key to success and getting what you need done. Presuming something will be done and not following up, very often leads to disappointment.
11. What’s the best piece of business advice you’ve been given?
That no one makes it on their own. When I was an Assistant Restaurant Manager back in Four Seasons Dallas my F&B Director told me “Periodically throughout your career sit down and think of the people that gave you opportunities and that helped to get you where you are. Remember to send them a nice letter thanking them.”
