By: Chris Gallagher

Launching a restaurant isn’t for the faint of heart—it’s an intricate blend of creativity, strategy, and perseverance. But for Khodakivskyi Ihor, a visionary entrepreneur with over 20 years of experience in the restaurant industry, this challenge has become his craft.

With more than 30 successful projects under his belt—ranging from intimate cafes to thriving restaurant chains—Ihor has mastered the art of creating dining experiences that linger in the hearts of guests.Currently, Ihor is the co-founder of Oranzhereya, a flourishing restaurant chain in Crimea known for its innovative concepts and customer-centric approach. Building on his success, Ihor is now setting his sights on the U.S. market, with plans to open his first restaurants in Miami, Los Angeles, and New York.

“I’m confident that American diners will appreciate the uniqueness of what we bring to the table. We’re not just creating restaurants; we’re building destinations that evoke emotion and keep guests coming back for more,” Ihor explains.

Khodakivskyi Ihor’s Formula for Restaurant Success

Over the years, Ihor has developed a winning formula for building profitable, unforgettable restaurants. Here’s how he does it:

1. Crafting a Winning Concept

“Your concept is the soul of your restaurant,” Ihor says. A strong concept doesn’t just make a restaurant memorable—it makes it irresistible.

• Know Your Audience. Are you catering to professionals, families, or foodies? Understanding your clientele shapes everything from the menu to the ambiance.
• Stand Out. A signature touch—like an open kitchen, a seasonal menu, or an Instagram-worthy interior—sets your restaurant apart from the competition.
• Deliver Emotion. A great restaurant isn’t just about food—it’s about the feelings it evokes. Every detail, from service to atmosphere, should create a memorable experience that guests can’t replicate at home.

2. Mastering Financial Planning 

No successful restaurant happens by chance. Ihor’s golden rule: meticulous financial planning is non-negotiable.

• Startup Costs. Investing in a prime location, high-quality equipment, and stunning design is essential to creating a standout experience.
• Operating Expenses. Budget carefully for staffing, utilities, marketing, and ingredients to avoid surprises.
• Emergency Fund. Always keep a financial safety net—because in this business, the unexpected is inevitable.

“Never skimp on design,” Ihor advises. “Your interior sets the first impression, and it’s worth every penny to make it exceptional.”

3. Attracting Guests in the Early Days

The first few months of a restaurant’s life are make-or-break. Ihor emphasizes smart marketing and exceptional guest experiences to build buzz and loyalty.

• Social Media Savvy. Create a visually stunning Instagram profile that showcases your menu, ambiance, and happy guests.
• Community Engagement. Host grand openings, collaborate with local influencers, and build strong local partnerships.
• Word of Mouth. Deliver such memorable experiences that your first guests become your biggest advocates.

4. Transforming Vision into Profit

Turning a restaurant into a profitable venture requires a balance of innovation and operational efficiency. Here’s Ihor’s strategy:

• Evolve Your Menu. Keep things fresh by introducing seasonal dishes or limited-time offerings to excite returning guests.
• Optimize Costs. Monitor inventory, minimize waste, and focus on delivering value without compromising quality.
• Build a Stellar Team. A motivated and well-trained team is the backbone of exceptional service and seamless operations.

5. Expanding Horizons

Drawing on his success with Oranzhereya in Crimea, Ihor plans to bring his expertise to the U.S., tailoring his approach to the tastes and expectations of American diners.

“My goal is to create something Americans haven’t experienced before,” Ihor says. “We’re taking everything we’ve learned—our design, service, and signature touches—and elevating it even further.” From photogenic interiors that double as Instagram backdrops to open kitchens that turn cooking into theater, Ihor is committed to creating restaurants that are as innovative as they are welcoming.

Building More Than Restaurants

Khodakivskyi Ihor isn’t just opening eateries—he’s building communities around food, emotion, and connection. His focus on sustainability, from waste reduction to recycling fryer oil into biofuel, demonstrates his commitment to creating businesses that are as responsible as they are profitable.

“Every decision we make is about creating joy,” Ihor says. “Joy for our guests, joy for our team, and joy for the communities we serve.”

With his sights set on the U.S., Khodakivskyi Ihor is ready to bring his proven formula for restaurant success to a whole new audience. 

Published by Iris S.