Fish and chips

But there is a fairly simple way of getting past those sometimes personal reviews: “It’s also good to take a step back and look at what’s directly in front of you. If the shop is busy and you have happy customers, it validates all the hard work you’ve put in.”

Admin, admin, admin

When he’s not greeting customers, refurbishing the listed building Godfrey’s calls home or dropping a basket of chips into the fryer, Luke is taking care of areas you might not think of when you're ordering your Friday night dinner.

"Front of house is closed on Sundays, so that’s when I sit down to manage the nitty-gritty bits of Godfrey’s. When we first started out I didn’t have a good system in place so managing our finances and paperwork took ages, even with having a third party handle payroll.

"I use Xero, which has transformed it into a 20-minute, in-house process that helps me keep costs down. You don’t need accounting expertise to be able to use it and not needing to rely on someone else is fantastic. Having to instruct another person about our receipts and invoices was incredibly time consuming. I wanted to do it myself and gain control of my business back."

Top tips for budding restaurateurs

Keep things simple: Luke says it has really benefited Godfrey's to do one thing really well, than try to do too many things. Find your niche and perfect it, you will be come the 'go-to' place for that food.

Admin: Make sure to put a good bookwork and accounting process in place from the start as it will save you endless time in the future.

Love people: You might love food, but do you genuinely love interacting with people? Being a restaurateur is a very demanding and public-facing role, so it is essential to enjoy interacting with people on a day-to-day basis.