Restaurant dream: 11 steps to making it a reality

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How can a young couple who dream of opening their first restaurant do it in a timely manner
without breaking the bank? Here is how Molly Gunn and Nick Rutherford turned their dream
into reality in one year and 11 not-exactly-easy steps. JOHN KESSLER / [email protected]
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1. Have the idea: "We made our first menu a year ago," Gunn says. "It was more of a
brasserie -- casual French food, lots of pate, all the stuff we love." But the idea evolved into
the Porter Beer Bar offering fine beers with a more gourmet take on pub food. HYOSUB SHIN /
[email protected]
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2. Look for the right space: Gunn and Rutherford spotted the "For Lease" sign while on a
stroll. Aha! The future dining area for the Porter Beer Bar in Little Five Points. Nick
Rutherford built all the woodwork. JOHN KESSLER / [email protected]
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3. Come up with a new concept: "Nick really pushed both of us to figure out what would
work in the space,"Gunn says. Goodbye brasserie, hello gastropub. A metal bike sculpture is
one of the design elements in the Porter Beer Bar. KESSLER / [email protected]
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4. Work out the financing: Gunn estimated they'd need $200,000 and a bank loan to open.
But they pulled it in at half the cost, borrowing against their house and credit cards.
Bartender Justin Wickline, takes an order from customers (from left) Jeff Raw, Katie
Goldberg, and Eric Goldberg at the bar. HYOSUB SHIN / [email protected]
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5. Sign the lease and bolt out of the gate: "We started remodeling on day one," says
Rutherford, who put in 16-hour days building benches and paneling. "We also applied for
our liquor license the first day," Gunn adds. JOEY IVANSCO / [email protected]
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Nick Rutherford hangs a mason jar light, which he made, at the Porter Beer Bar in Little Five
Points. JOEY IVANSCO / [email protected]
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6. Come up with a name: "We both read [British chef] Marco Pierre White's autobiography,
and he referred to the dishwashers as 'porters,'" Gunn recalls. "We liked the idea of a name
that paid tribute to dishwashers." Bartender Justin Wickline prepares for an order at the bar.
HYOSUB SHIN / [email protected]
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7. Decorate on the cheap: "I remembered going on the Inman Park Tour of Homes, and this
guy had a collection of old luggage," Rutherford says, "and it clicked: porter ... luggage."
Molly Gunn (right) talks to a customer Tiffany Bradshaw (second from left, behind) at the
bar. HYOSUB SHIN / [email protected]
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8. Appear before the liquor board: But only after getting all their inspections in hand -- not an
easy task. Justin Wickline, bartender, pours a pint of Autumn Fest by Weyerbacher Brewing
Co. at the bar. The Porter Beer Bar is hosting 120 bottled brews and another 27 on tap.
There are small tables up front, a galley bar, and a cozy dining room lined with vintage
trunks and suitcases. HYOSUB SHIN / [email protected]
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9. Hire staff: "We hired about 40 people," Gunn says, "figuring a few would give notice early."
At least two already have. HYOSUB SHIN / [email protected]
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The staff includes Nick Rutherford himself, who as chef cooks in the kitchen.
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10. Pray the mayor will sign the liquor license in time for opening: "She didn't sign it until
Sept. 3," Rutherford says. "We actually had to wait until she came back from the Democratic
Convention," Gunn adds. Van Crisco, customer, sips a pint of Autumn Fest by Weyerbacher
Brewing Co. at the bar. HYOSUB SHIN / [email protected]
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11. Open on time: "The people who sold us our point-of-sale system say they never see a
restaurant open on the day [the owners] target three months in advance," Gunn says. "But
we did!" Molly Gunn (right) talks to customers Kevin (left) and Angie Fitzgerald with their
4-month-old son Harley at the bar. HYOSUB SHIN / [email protected]
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The Porter Beer Bar is open for business in Little Five Points. It's a gastropub, offering fine
beers with a more gourmet take on pub food. HYOSUB SHIN / [email protected]
More: Restaurant Dream: From vision to opening day, You review Atlanta restaurants | More
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