location, taste and speed are three factors every restaurant should consider

Last year a new restaurant opened up just down the street, they did a fabulous job with the decor, were very welcoming and had the potential to be a hit in the area.

Only one problem – hmmm…how should I put it?

They sucked.

So despite sinking an estimated $25,000 into the place, they closed their doors.

Fast forward 6 months and the place was still empty. Then one day I saw some carpenters doing some work on the place.

As I’m always on the lookout for a new place to have lunch I wondered what it would be.

Finally, all was revealed – Tomato Ramen.

Now, I must admit that while I do enjoy Ramen, I don’t like just any Ramen.

It’s got to be good.

When I told my wife about it she was curious but said that I should check it out first.

But I didn’t go until just recently on the recommendation of a good friend.

And as you might have guessed from the title of this article – it was good.

But I’m not here to tell you about the food or ambiance but rather the story behind the place as it struck me as interesting.

The owner actually studied how to make Ramen for 10 years.

Honestly I didn’t know there was that much to study.

They’re just noodles after all.

But what do I know?

Then the owner spent another two years coming up with the recipe for his tomato-based soup.

Wow, 12 years invested in creating a new style of Ramen.

Judging by the popularity of the place recently I have no doubt he’ll be there for many years to come.

And I wouldn’t be surprised to see his shop branch out.

It’s affordable, easy to make and, most importantly, it tastes good.

Although he’s just starting out I think we can call this a success story.

Why? Because it was his dream to open his restaurant.

His determination and hard work made it a reality.

Maybe one day he’ll be have a chain all over Japan…and it all started here.

All dreams start with a single step, what’s yours?

Adrian Shepherd