“The role of a restaurateur has changed significantly over the past decade. It’s no longer just about being a cook; one must master digital skills, management, finance, and customer experience, or at least know how to surround oneself with the right people,” explains Romain Amblard. “So all this knowledge, all these things to do or not do, we believe that today it’s essential to learn them, or at least benefit from the expertise of a number of people given the new complexities of this profession that requires a much broader range of knowledge than before.”
Romain Amblard's desire to create a tool for advice and support stems from a personal story, having opened his first restaurant in 2012 and closed it three years later, as well as from the example of the startup world, where he has worked for over 10 years.
"Entrepreneurs who create and develop startups have a fantastic ecosystem around them,” explains Romain Amblard. “They have funding, spaces, events, examples, and resources. I found it unfair that all this support was not available for entrepreneurs who also have complex situations to manage, like restaurateurs.”
Service Compris was thus born in 2018 from this observation, with the support of two other co-founders, who are also restaurateurs.
Today, Service Compris offers 7 training programs, 3 for aspiring restaurateurs and 4 for those already in the business. These programs vary in length and digital content, but all provide access to a community of experts, opportunities to discuss and network at events with other entrepreneurs, resources, and mentors who are restaurateurs and have already launched establishments.
The restaurateur profession is appealing. "Perhaps because the relationship with food in France is unique,” suggests Romain Amblard. "It’s true that many things happen when we eat. Projects, discussions, opportunities arise. So, whether we like it or not, there may be a sense of ease in thinking that if one is going to start a business, it might as well be in something that seems within reach. A good sense of interpersonal skills and knowing how to cook well at home gives the impression that one can become a restaurateur. And there is still a general allure of entrepreneurship that benefits manual trades.”
"Careers are long. There comes a time when one wants to test themselves, and that’s a particularity we see. These are not people who will do this for 40 years. The era of unique careers in one sector is over, including in the restaurant industry. We must accept that people work or start businesses in the restaurant field for a few years and that they may not be restaurateurs, servers, or cooks for their entire lives. We need to embrace this new reality and support them in this new paradigm,” concludes Romain Amblard.
