Sam fox restaurants biography of william hill
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So my whole life when I was a child was spent in many days and nights in the restaurants.
SSR: Yeah. The members club is loosely based on a London supper club. Consistency. And so I really look at how the bars get used and how people flow within, out of the restaurants. And I was a sophomore at the time and on my way to being a junior and got in my car, drove back and quit the internship, kind of had a little conversation with myself and said, “Is this what I really want to do?” And decided and said, “I’m never going to work for anybody.
And I enjoy cooking them dinner, and they’re the biggest critics as well. We then became, like I said, the developer of the hotel.
In the middle of that, COVID happened. And there’s value at any price point. Today I like to think that I know somewhat a little more about the hotel business.
And so it was just all the little details, all the things that I didn’t know. So AvroKO was someone who I could work with, meet in the middle. Probably could have been a few adjustments here and there.
And so the travel, the geography, the market that we were in was all new and had its own challenges, but also, once again, that was all in the middle of COVID. And so that was fun to work with them and taking the space idea that we had and how it should flow, and then letting them do their magic and their work. I don’t say that we were very conscious of drought plants.
And so I always say we have an eye on today and an eye looking forward, but some people get ahead of themselves and it’s easy to get caught up in new and exciting and always looking forward. And even today with all the success we have, I still have a little bit of that feeling in my stomach. And it was also that moment of time of me quitting that internship and just being frustrated with that.
Thanks for reinforcing that. Early, about 12, 13 years ago, I did a management deal inside a hotel and I was promised all these things from the developer and the owner of the hotel. They just want to get that agreement of, “Okay, I’m coming to this restaurant, I’m spending this money.” Now, making sure that all those things are perfect.
SSR: Right.