Service key to resto’s success
[attach]1548[/attach]A unique aroma of basil, red wine and cinnamon filled the air as a chef carries two giant prawns trimmed with asparagus, wild rice in a carefully crafted culinary design to waiting diners at the 25-year-old Trapper’s Restaurant.
Chef and owner Vishal Ramsuchit came from humble beginnings starting as a dishwasher in the early 80’s, and landed his first chef position in 1985 while attending Humber College. He joined Trapper’s in 1987 but eventually left to explore other business ventures.
He came back in 1994 buying 25 percent interest in the company. A year later he became the restaurant’s sole owner.
“Being a restaurant owner is tough, small businesses are really competitive,” says the father of four. “But I believe in giving to get, that’s my motto. You give your best to the patron and they’ll come back to you.”
Ramsuchit is involved in all aspects of the operations from the accounting to adding the final touches for specialized dishes. The self proclaimed jack of all trades says consistency and creativity is one of the key elements that’s kept Trapper’s in business for so long.
“I’ve noticed throughout my career a lot of restaurants open for a year, then after they’re gone, it’s because they were inconsistent,” said Ramsuchit. “We’re consistent and that’s why Trapper’s is celebrating 25 years.”
The restaurateur has had his fare share of well-known patrons including former prime minister Paul Martin, John Tory, Bob Rae, Mel Lastman and even former Toronto Maple Leafs great Wendal Clark.
While Ramsuchit is proud of his restaurant, he says there’s room for improvement and plans on remodeling to give his restaurant a more modern image.
“We want to look at how we can bring in a younger crowd, so we have to think of new innovations and ideas this year,” he said. “We’re looking to move Trappers into the next decade, into the future.”