Eric Yu, founder of The Breakfast Group, a highly successful bar, nightclub and restaurant operation, launched its second branch of Salvador and Amanda, the Spanish bar and restaurant, last year in Bloomsbury, London.

Yu is also behind a very fashionable portfolio including Saint, the Social, Jerusalem and Opium (historically a favourite with George Clooney). Kate Moss also famously held her birthday in hotspot Punk.

Eric confirms that his more recent ventures have been moves into food and drink rather than night-clubs, we talk to him about his working life so far.

1. Can you tell me your background and how it informs what you do?

I started out as a chartered accountant with KPMG Peat Marwick, which some people may regard as a waste considering what I do now. However, it’s the things I learnt then which have taught me how to tackle the problems I come across now. Obviously I need to deal with my finances and where I should best spend my money, and what risks I should avoid. It’s given me the mind for business.

2. This is your second ‘Salvador and Amanda’ restaurant, what inspired you to open a second branch of this particular restaurant and bar?

It was more about finding good spaces, and seeing what fits that space. A great site dictates what you can put there. I look and see what would make a good night club, or in this case a restaurant. The Bloomsbury site suited a restaurant that would be a popular daytime dining destination. It goes back to problem solving, and what rent can I pay from this site and which business it suits. Salvador and Amanda was the perfect fit.

3. What is the biggest challenge you have faced?

The challenge has always been the same, we are a people business and it’s finding the right people for your business. A single place you can run yourself with help, but the bigger you get, it’s finding great general and operations managers you can put your trust in.

4. What is the greatest risk you face with your businesses on a daily basis?

If you are a great operator of your business, then the greatest risk is really those things that are out of your control. Three years ago in December we had bad weather, terrible snow, which meant on the busiest week of the year before Christmas we had multiple Christmas parties cancelled, which had a massive impact. You feel helpless against these things as they affect your bottom line and there’s very little you can do.

5. What does your average day entail?

I don’t really have an ‘average’ day so to speak. My task is really to fire fight and quality control. Recently there has been a fair amount of movement in unit managers, and as such a lot of my time has been taken up with trying to find new talent. These things take time, finding someone that other people within your business will like and trust; you have to get it right. I also attend a lot of management meetings, making sure things are on track.

6. What advice would you give to new start up restaurants and bars, especially on the London scene?

These are very challenging times at the moment. My biggest tip would be to make sure you do your property deal first, getting the rent, lease and planning right is all important. These are the foundations of any business.

7. What do you look for in a broker?

It’s simple, someone I can trust, that’s my ultimate goal. Someone who you feel you would want on your side, particularly when things go wrong.

8. To what do you attribute your success?

Hard work, obviously, and you have to be a bit of a jack of all trades to succeed. Most of all you have to enjoy what you do, and I hugely enjoy what I do which makes life less difficult. It’s not a hardship if you love what you do.

9. What are your hopes for the year ahead?

Actually we have a lot of plans in place; it’s always good to have targets. I’m working on a number of things, trying to find new sites, and amazingly enough beginning to look abroad now. We’ve had to look for expertise in a different country, and we think we have found it internationally. Also new sites in central London, we might be looking to open something similar to Opium but perhaps with an Italian theme. Opium has been well received; you can’t beat the combination of Cocktails and Dim Sum!

10. If it was your last day to live, what would your choice of meal be and where would you want to eat it?

It’s actually a restaurant I’ve never been to called Asador Etxerrbarri, it’s just south of San Sabastian, which I would consider the food capital of Europe. It’s a BBQ restaurant, but it’s taken to the nth degree. They do simple food well, amazing ingredients cooked to high standards. Generally speaking my favourite food is shellfish, particularly with a great bottle of wine.

Eric has been a client with Jelf for the last two years and enjoys an excellent working relationship with the Managing Director of our London division, Steve Careford.