Restaurant business is all about offering value package to a customer who experience the value of the service and consumes the same in concurrence.
There is no room to correct a poorly delivered service. This calls for precision in service delivery, which ultimately lies with the person delivering the value. In the restaurant business therefore, the buck stops with the people and that is why who is who matters.
Scottish-born business person Brian Bonar is the owner of Bellamy’s Restaurant. Bonar says that he started the restaurant to bring change to the old dining establishment known as Tango, and he aims at providing his customers with more progressive cuisine. Since Bellamy’s was not Brian’s first business establishment, he already had enough background in business. This knowledge of business has helped him come up with a successful restaurant that features French style cuisines. Learn more about Brian Bonar: http://www.modernluxury.com/riviera-san-diego/story/the-new-frontier
Brian’s ability to assess people’s skills has also enabled him to bring on board one of the best Chefs in Escondido, Patrick Ponsaty. The restaurant has given not only Brian profits but also great praises from both his clients and reviewers. He knew Ponsaty from his favorite restaurant ÑEl Bizcochoin Rancho Bernardo Inn. Brian was aware that Ponsaty could help him achieve his plans of turning his Bandy Canyon Ranch into a four-star event destination with a signature restaurant. Read more: The New Frontier
A master French Chef in Escondido, Ponsaty has not received the celebration he should have from his great works and accomplishments. But the vision of the ranch and Bellamy’s restaurant will get him there. Here he is also getting the freedom he has for long been looking for.
Ponsaty, who describes his cuisine style as “French” coached Gavin Kaysen while at El Bizcochoin from an upstart talent to an up star talent. Later Kaysen took Ponsaty’s job spiking a respectful rivalry between the two.
At Bellamy’s, Ponsaty’s menu is another thing. Local mushrooms, sea, scallops duck Sauvage, Spanish hare, and wild boar. Working together with Brian’s step daughter Gianina Pickens, the combination of these three will give the restaurant good management, finances and irresistible delights which are a recipe for the restaurants success.
Brian Bonar has a bachelor’s degree in technical Engineering from James Watt Technical College and a master’s from Stafford University in Mechanical Engineering. He also holds a Ph.D. in business. Brian has not always worked in the hotel industry but also for corporations like Rastek and Itec Imaging, as Director of Engineering and as Sales and Marketing President. Read more: Imaging Technologies CEO Brian Bonar Interviewed on WallStreetReporter.com and Brian Bonar’s Pics, Phone, Email, Address, Public Records
The president and chair of the board at Trucep also have had various leadership positions in companies like Dalrada Financial Corporation. Brian Bonar also was once procurement manager for IBM. His first business was Bezier systems. In 2000 Brian received the award of Who’s Who in America. His personal likes include playing golf, boating trips and spending time with his family.