Martin Boetz (Shortgrain, Brisbane) - the long and short of opening a restaurant

Opening a restaurant is an epic venture, a project that is always beset with ups and downs. It’s a minefield of plans, plans derailed, endless compliance, permits, unforeseen expenses, building snafus, supply problems, creative blocks and staffing challenges. It’s also about making dreams come to life: to see something in your mind’s eye, to make it happen and hopefully to experience the enormous satisfaction of bringing fresh joy to customers. In this special series, we are following the journey of chef and restaurateur Martin Boetz as he works towards opening ShortGrain, an Asian food store, providore and eatery. Marty is going back to Brisbane where he grew up, and he’s planning to open in August. Let’s see how he goes… https://www.instagram.com/martinboetz/?hl=en Follow Dirty Linen on Instagram https://www.instagram.com/dirtylinenpodcast Follow Dani Valent https://www.instagram.com/danivalent Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ Follow Huck (Executive Producer) https://www.instagram.com/huckstergram/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.  Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.

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