By Dylan J Stone, Barrier Truth
Julia Bevarne is a well-known local chef who recently became proprietor of Broken Hill’s newest gourmet burger shop, The Kitchen, and she certainly picked a busy time to hold the grand opening of her new business on December 13, with the Christmas and New Year period providing a surge of hungry customers.
Ms Bevarne has recently completed a Diploma of Hospitality and Management through TAFE’s OTEN (Online Training and Education Network) but that’s just the latest qualification on the chef’s resume, after also completing a Certificate III and IV in Commercial Cookery.
Ms Bevarne was born and bred in Broken Hill.
“I did live in Sydney for 20 years before coming back home in 2017,” she says.
“As a trained classic chef, I have spent years in other workplaces practicing my skills and developing my skills in various workplaces. Oftentimes, I’ve went into workplaces, and I’ve found issues that might have been going on and I’ve been able to address those issues, and now I’ve decided I wanted to do this for myself where I can offer quality food and do it well.”
As with any strong business, The Kitchen needed to find a unique selling point.
GOURMET BURGERS
“Our uniqueness comes from our gourmet burger range, as well as different styles of Parmies,” she says. Clearly it is a recipe that is working.
“Plans to eventually offer weekly specials have been discussed for once I get a little bit more settled. My goal is to be renowned for offering restaurant quality food in a take-away setting.”
The Kitchen is not Ms Bevarne’s first foray into business – she had what she calls “a convenience store Café” in Sydney for some time before returning to Broken Hill.
She says within the last few years the business landscape has changed significantly.
“Certainly Covid has changed things dramatically for how businesses operate, but the broader cost of living pressures have also meant consumers are changing and prioritising how they spend their dollars.”
To promote the Kitchen as a viable business against the backdrop of these changes in consumer behaviour, Ms Bevarne says, “we are introducing weekly specials, such as a $15 burger by itself which provides for an affordable meal for those who are on lower incomes.”
Despite the everyday business challenges of paying bills on time, ensuring the business runs smoothly, and responsibility for the health and safety of employees, Ms Bevarne says running her own business is rewarding.
HELPING HAND
“Working for myself is certainly beneficial as it allows me to make independent decisions and to be creative in my business.”
She credits her neighbour, Patrick Cunningham from Rags Chicken and Chips, with helping her secure the premises.
“As the premises was already set-up and only required a clean and fresh paint, I was able to open The Kitchen very quickly,” she says and adds it meant she was able to avoid many of the hassles in opening a new business in Broken Hill.
For those who are considering opening their own business, Ms Bevarne simply says, “if you are talented in what you’re doing, don’t hold back, just go for it.
“Always humbly and respectfully thank people for the help they have received in putting the business together, and the biggest thing I want to do is to thank people for helping me to get where we are now, it’s been a great start.”