Image credit: Portrait of Greger Nizten, ©2019, Ellis Vener Studio / ellisvener.com
Today we’d like to introduce you to Greger Nilzen.
Greger, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I am originally from South Sweden where I grew up and moved to Stockholm at 18. I started a few smaller businesses there and sold the last one eight years later. I took went to flight academy to become a pilot but unfortunately graduated a week before 9/11 and it took a hard toll on Swedish aviation. After that, I moved to Turkey and started working in the tourist industry. I went from there to Thailand, Malaysia and Indonesia and worked as an officer on one of the world’s largest sailing boats.
From there I went back and took a degree in hospitality and moved to the French Alps and was the GM for a ski hotel. I have always been fascinated with USA so after a six month stop in Poland, I moved to Dallas and became the GM for a prestigious bar at the Mansion on Turtle Creek, a Rosewood Hotel. I moved to NYLO hotel as an F&B director and finally opened up my own restaurant, a busy sports bar with two partners. We expanded with another two under same brand.
I, later on, I went in as an operating partner and opened something as weird as a french inspired gourmet taco restaurant. At this point, I started to miss the Ocean and looked at Florida to potentially buy and re concept a closed down restaurant in Delray. Meanwhile, I met the owner of North Beach Village resorts in Ft Lauderdale. He really wanted a cozy garden restaurant on Breakers Ave and asked if I could do this instead. An offer too hard to refuse, so I moved here three years ago and loved every minute here.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
All my past restaurants have been “second hand” restaurant, meaning there are a kitchen, permits and structure to do a fast job. This was for sure a challenge since its a building from 1956 and where the restaurant is was the home of a 92-year-old German lady. Where the garden is now was a backyard that had very little to none greenery. The city of Ft Lauderdale is tough to work with and it took over two years just to get the landscaping approved.
Nothing is ever perfect at opening and I work hard every day to improve something, regardless if its for the operation or the beauty of the garden, planting a new tree, putting down grass or adjust the lightning and ambiance. Considering the garden is hidden from a street view I had to rely on a word to mouth and social media. We had from start great reviews and for a while was #6 on yelp out of 4500 restaurants in Broward. People still have a hard time finding it, but we have a lot of locals and regulars for being a restaurant located on the beach.
Wine Garden – what should we know? What do you guys do best? What sets you apart from the competition?
The concept of the restaurant is in the name. Its a Wine Garden. So first of all, if wine is the focus it really needs to have a nice wine list. I from the start did not wanted to focus on the “wealthy” tourists, I wanted locals and normal people to see this as a regular place to visit. So I had to find good wines to reasonable price. Italian food came naturally since it’s easy to pair with wine.
And who doesn’t love a good pizza or pasta? But what really set us apart from other restaurant is the garden. It’s a green and lush garden under the stars with fire-pits and string lights. It’s been a huge learning curve to understand what trees, palms, bushes and vines grow the best in this salty environment. I will never stop to improve the garden and it has become a passion.
I’m almost here every night when we open so I have got to know a lot of our guests and some of them have become friends. Its all about give our guests the “wow”, have a great food, wines and service. Things does not always go perfect but I strive to be there to help and be able to turn even those times to good experience. Very shortly after we open I started to get requests for weddings. We have done about 15 so far and I have a lot more planned this year. I love that cause its such a fun night to give the couple a really beautiful wedding and a memory for life.
What is “success” or “successful” for you?
I always had the philosophy that my team comes first, guests second and profit last. If I have a strong team next to me they will go above and beyond for the guests and as long as you keep an eye on your cost-profit comes automatically.
Success can be measured in many different ways, but to me its to do something every day that I love and have a passion for. I love the restaurant industry cause you get instant gratification. When you do something good (or bad) your guests will let you know right away. My plan is to grow the business but I have no defined goal, I just want to keep learning and be better at what I do.
Contact Info:
- Address: 608 Breakers Ave, Ft Lauderdale, FL 33304
- Website: www.wineandgarden.com
- Phone: (954) 302-2922
- Email: [email protected]
- Instagram: @winegardennbv
- Facebook: https://www.facebook.com/wineandgarden
- Yelp: https://www.yelp.com/biz/wine-garden-fort-lauderdale-2
Image Credit:
Nicole White
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