Everyone dreams about owning a restaurant — until you realise it’s not just pretty plates and playlists. Meet Erez Nahum, proud papa of our sister restaurant Shaffa (four-ish years old and thriving) and of course, us — CANESS, the six-month-old baby learning to walk. Baby steps, literally, as we slowly grow into a warm part of dining in Paddington.

On a sunny Tuesday afternoon in July, Erez sat down with Rita from LickYourPhone Media to chat about all things hospo — from learning the ropes as a kid to building those invisible systems that keep a restaurant humming without losing its soul, to bringing something that’s a playful change of pace in a neighbourhood like Oxford Street Paddington.

The Control Freak Problem

“Too many control freaks in hospo,” Erez laughs. “And it’s holding them back.”

The trick? Build systems that work for your team, so you can focus on the fun stuff — the art of hosting. The food, the music, the lighting, the feel. All the little touches that made you fall in love with hospitality in the first place, the same touches that shapes memorable tapas restaurants in Sydney.

Growing Pains (and Gains)

Starting out? Erez says: plan everything.

How the kitchen moves. Where the bar sits. Who talks to who. It’s like choreography – one smooth flow so your team can actually breathe and play in harmony. In the midst of the most loved restaurants on Oxford Street Paddington, thoughtful planning becomes the real secret sauce.

The Other Secret Sauce

At Shaffa and CANESS, everything runs a few months ahead — menus, service, ideas. But at the heart of it all? The team.

Erez seeks out the ones who fit the vibe, carry their own spark, and feel like family from day one. “It’s like tuning into a radio frequency,” he says. “When it clicks – magic.” The genuine buzz and energy radiates, and it’s this that keeps the lovers of cosy tapas Paddington coming back. 

Training happens daily, and every two weeks the team gets together for a wine session – part catch-up, part chat, part learning. “It’s about connecting beyond the shift, listening to ideas, and welcoming feedback. One spark can start it, but it takes the team to bring it to life,” Erez says.

Erez’s Top 3 Tips for Hospo Owners

1. Don’t compromise on ingredients. Ever. We’ll talk in depth in another journal about how we commit to using quality ingredients, making minimal touches so they can shine best.
2. Be consistent. Consistent in flavour, in service, in how you make people feel. Guests come back for what they remember.
3. Listen to your team and guests. Don’t make it about yourself. Listen, collaborate, learn from your team, learn from your guests. They’ll tell you what works (and what doesn’t).

Prefer listening? Check out the short interview here.