How I Got Here: Megan Bews

Why restaurants?​
My grandparents owned pubs when I was growing up, so I’ve always loved being around lots of people. When I moved to Manchester for university I got a job in a restaurant and haven’t looked back since! I love being in a fast-paced environment, working closely with a team and seeing customers happy and excited – it’s really satisfying.

Tell us something you wish you had been told at the start of your career?​
Never pretend to know how to do something when you don’t know! I’m so honest now and you can’t grow your business or a grow as manager if you don’t ask for help.

What’s your favourite restaurant or group of restaurants (besides your own)?​
That’s such a tough question! I’ve got a few but Hispi in Disbury in Manchester is one of my favourites – bistro style food and gorgeous wine and really unstuffy.

What motivates you?​
My team and helping grow and develop them and seeing the business grow as a result is really rewarding. The more this happens the more you want it to keep going and I think learning from each other and understanding each other is at the heart of all success.

What keeps you up at night?​
I’m quite scatty so it could be a number of things!! I’ve learnt to write lists now to ensure I don’t have sleepless nights, and become more structured in my organisation.

Which colleague, mentor or employer has had the biggest influence on your approach to the restaurant business?​
I would have to say my current employer – Mission Mars. I’ve been with them for more than five years now, and I’ve learnt so much; they're truly inspiring, and make work as fun as it can be. Being around that positive environment and mindset is reflective in our team’s collective and individual’s success. They have really helped me grow as a manager through coaching and letting me own my own business too.

Best business decision?​
We never used to do takeaway of any kind but obviously when the pandemic hit, we had to adapt. Now it’s a big part of our business and got us through a very tough time and helped our audience grow whilst still being able to serve the audience of diners that were already a part of the Rudy’s family. 

How do you let off steam?​
Meeting friends for dinner and too much wine.

What’s your signature dish to cook at home?​
Thai green curry – I’m a terrible cook, but it’s the one dish I’m good at.

Typical Sunday?​
If I’m off then a lie in, a bath, and the pub for a roast. 

Favourite holiday destination?​
Italy is my favourite place to visit particularly the Amalfi coast. Amazing food and breath-taking to drive round on a Vespa.

What was your dream job growing up?​
I wanted to study archaeology when I was young and desperately wanted to go off on adventures like Indiana Jones.

What piece of advice would you give to those looking to climb the rungs in the business?​
The reason I am where I am is because of my team – they have helped me achieve success by promoting the restaurant through amazing service, passion and knowledge. And always ask for help – even if you think you shouldn’t!

If you could change one thing about the restaurant industry today, what would it be?​
It would be amazing if every restaurant paid the living wage. It’s difficult, but I think its important to try and bridge the pay gap between our industry and others as well as motivate, inspire and promote our business and industry as one that is attritive to talent.