Skip navigation
Having Words With Paul Brewster Co-Owner, Fitzgerald’s 1928, Glen Ridge, N.J.

Having Words With Paul Brewster Co-Owner, Fitzgerald’s 1928, Glen Ridge, N.J.

Paul Brewster says he is a lucky man. The former executive for Charlotte, N.C.-based contract foodservice provider Compass Group says he now is living out his dream as co-owner of Fitzgerald’s 1928, an upscale tavern in Glen Ridge, N.J. In fact, Brewster says it’s the only restaurant in town, which, no doubt, should help business. Brewster opened the restaurant in January with his running partner, Dave Fitzgerald.

Why did you decide to leave Compass and open your own restaurant?

I worked in national accounts for 23 years, in every [segment] from the military to the United Nations, and had a great career. I got an incredible amount of experience, but the one thing that brought me here was that this was something I always wanted to do, and then the opportunity popped up. I thought, “Life is too short.” That’s why I did it.

It wasn’t easy to make the decision. It was risky. I have two sons—they’re just out of college now—so I thought now might be a good time to realize this lifetime goal. But it took a lot to jump.

Fitzgerald’s is in an interesting location, isn’t it?

We rented the old A&P supermarket [building] that had been built in 1928. It was a restaurant before we got it, but the owner was retiring and it went on the market. My partner and I thought it would be a great opportunity, so we put some financing together and did it. The restaurant is in Glen Ridge, and I live in Glen Ridge, and there’s only a deli and a country club here. We’re the only [restaurant] here, so I always say we’re the best in town. We’re next to Montclair, which has 80 restaurants, but here we’re kind of unique, a bit of an oasis.

What’s the biggest difference between running Fitzgerald’s and working for Compass?

FAST FACTS

HOME: Glen Ridge, N.J.AGE: 54EDUCATION: bachelor’s degree, University of Nevada, Las VegasHOBBIES: running, skiing, cookingCAREER HIGHLIGHTS: working for Compass Group for 23 years and “finally doing the thing I always wanted to do: opening my own restaurant”

I guess you’re doing something for yourself and your family, something you love. Basically, in my career with Compass, I was seeing their experience, but with this I’m more in control of my destiny, and there’s the thrill of the risk of it, the challenge to make it the successful realization of a dream. I sit here today and say: “Oh, my God. I can’t believe I’m doing it.” Then I knock on wood that things are going well.

What is the business climate like for operators in New Jersey now?

It’s challenging to find quality operations in a casual setting with reasonable prices that are family-friendly. Everyone is trying to sell a $35 entrée when more and more people are getting laid off. We’re trying to offer a variety of things—an upscale pizza for $12 or a hamburger for $10 or a filet for $26, so guests can come in two or three times a week, eat once for $20 or $30 and for $40 on Saturday.

What advice do you have for anyone thinking about opening a restaurant?

You really have to be cautious, and if you have a partner, he or she has to be the right partner. You really need to have a collaboration of expertise to make a place successful. My partner has a financial and real estate development background, and I have the foodservice background, so we were able to buy this place and build it up. But the No. 1 thing is to be capitalized so you can withstand the surprises that pop up.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish