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Schnitz success story shared

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September 05, 2017

'Schnitz is coming to Shepparton' was the takeaway from this weeks event, much to the delight of the crowd.

Schnitz is coming to Shepparton.

Co-founder and director of the well-known schnitzel franchise store Roman Dyduk this week announced the company would open a restaurant in Shepparton soon.

‘‘We have plans for Schnitz here in Shepparton, we’ve pretty much secured a site,’’ the Polish-born schnitzel expert said.

Mr Dyduk spilled the beans at a GV BRaIN event at The Woolshed @ Emerald Bank on Wednesday night.

‘‘We’ve met the landlords and it’s a great site, we’ll be in the centre of town,’’ Mr Dyduk said.

‘‘Shepparton will be store number 71.’’

A crowd of more than 100 listened intently to Mr Dyduk speak about his journey from escaping conscription into the Polish army to opening his first restaurant in Queen St, Melbourne, in 2007.

Since those humble beginnings, Schnitz has grown from one restaurant to 70 today, becoming a national success story.

‘‘I don’t worry about profit, I’m about satisfying the customers,’’ Mr Dyduk said.

‘‘I was never a great businessman, but I’ve always been good at cooking schnitzels.

‘‘I would always speak to my customers at the table about the food and would ask if they enjoyed it.

‘‘You can be successful if you are doing something for people and people will reward you if they’re happy.’’

Mr Dyduk shared his plans to expand the business into New Zealand next year and his tips on how to make the prefect schnitzel.

‘‘If you are using fresh ingredients, you’ll come out with a great product,’’ he said.

‘‘I use stainless steel fry pans because when you clean aluminium with a scourer you break the metal and it will bleach the meat.

‘‘Don’t rush your schnitzel... make sure the oil is hot enough between 170 and 180°C... have passion and understand the moment to flip it.

‘‘Four-and-a-half minutes will give you a beautiful golden brown schnitzel... you can’t speed up the process.’’

Mr Dyduk also spoke about how Schnitz was working on a new menu to cater for vegetarians and coeliac sufferers.

‘‘We’re working on a new menu... employing a professional company to look at our customers’ experience in our restaurants,’’ he said.

‘‘Whatever you do, if you are right by the customers and they feel looked after then you will succeed.’’

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