by Max Marbut
Staff Writer
It might sound like opening a restaurant is a pretty easy thing to do. Find a location, get some tables and chairs and kitchen equipment, buy some food and beverages, hire a staff and open the door.
Actually, there is a lot more to it and Lynne Gaitan has made a business of helping people get the doors open and then make sure they comply with the myriad licensing, permitting and public health issues.
After earning a bachelor’s degree in chemistry at the University of North Florida, Gaitan began a 28-year career with the Florida Department of Business and Professional Regulation and the Division of Hotels and Restaurants. An environmental toxicologist specializing in food-borne illness and virology, she spent several years among the beakers and test tubes before deciding it was time for a change.
“I wanted to get out of the laboratory and get out in the field,” said Gaitan.
That move began a 17-year tour of duty as a state health inspector. She visited restaurants and bars and made sure the operators were following the rules required to ensure the public was safe from illness due to improper food handling and sanitation.
Five years ago, the State decided to downsize the department and Gaitan was one of the casualties.
“I had been there the longest and was making the highest salary, so I was downsized,” she recalled.
With almost 30 years of experience and expertise, Gaitan was able to take her knowledge and transition to the private sector. Five years ago, she opened Blue Sky Consultants, Inc. Now she helps people who want to get into the restaurant business navigate the State’s regulations and teaches them the techniques that will allow them to serve the public safely.
“I instruct them how to comply with the rules and required procedures and make sure they know how to stay off the violations list. I have always had a passion for education and I love to help people,” she said.
Gaitan’s schedule is much like when she worked for the State, she said, visiting as many as eight clients a day and helping as many as 10 new restaurants open each month. In addition to startups, Gaitan works with many establishments which are going through a change of ownership.
“I take care of my clients from the time they lease their space until they open the doors,” she said. “People are excited when they are opening their own restaurant and I help guide them through the entire process of business licenses, beverage licenses and the health and safety regulations. That saves them time and money.”
One thing she has found particularly rewarding is working with people who are not native-born citizens who are trying to get their share of the American dream. Gaitan is bilingual — she speaks English and Spanish — and calls on a network of interpreters to assist with the many foreign languages she has encountered in the industry during her career.
“I’ve worked with everything from white tablecloth restaurants to holes in the wall. It’s very rewarding to be able to help people who have grown to love America and want to share their cuisine. Every day is an adventure,” said Gaitan.
One of her most recent clients, Northstar Substation Downtown on East Bay Street, has high praise for Gaitan’s consulting service.
Richard Kiger, who retired after a 38-year career in the railroad industry, helped his son, Kris, open the restaurant last month. Both were neophytes to the business and Kiger said Gaitan’s guidance was a big help.
“We had never opened a restaurant before, but Lynne was able to lead us through the entire process,” he said. “We didn’t know anything about the permits and licenses that are required to open a restaurant, but she knew it all. She even showed us how to make sure we pass the State health inspections. She really streamlined the process for us.”
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