When the world closed, Jonas opened his own business

While the pandemic brought many to their knees, Jonas Nikolas Nikolajsen fearlessly set out to realize his dream of owning his own restaurant. He was just 25 years old and was laid off from his job as a restaurant manager in Copenhagen, but with the help of his personality, his savings and good advisors, he succeeded. Now he owns the soulful, French-inspired Frederiks Have - and it's going really well.

On one side lives the violin maker and upholsterer. On the other side, the Frederiksberg villas spread out. And right in the middle stands a pretty 160-year-old townhouse. Both the resistance movement, Den Kgl. Porcelain Factory, the Royal Porcelain Factory and harsh beverages have all had addresses here, but for the last three decades it has been home to the district's renowned restaurant, Frederiks Have.

Recently, a new chapter in the history of the place began. In the summer of 2020 - between two tough corona lockdowns - Frederiks Have was taken over by 27-year-old Jonas Nikolas Nikolajsen. With hardcore industry experience and a focus so sharp it can flambé a creme brulee, the young West Jutlander has put wings on his dream of owning his own restaurant:

"I went all in and didn't think about anything else day and night during the negotiations, but I believed in the project so much that I was ready to go all the way. Everything I own and have is invested in the restaurant and I've mortgaged my condo, but that doesn't scare me. It feels absolutely right to be here as the owner of Frederiks Have."

Back to Frederiks Have

Jonas' dream has never been about just any restaurant. It has always been about Frederiks Have. He was hired here by the former owners, Eva and Ole Sellberg, when he arrived in Copenhagen from Esbjerg at the age of 21 with a high school diploma and a few years of serving experience on his CV.

"I interviewed at several restaurants, but none of them were like here at Eva and Ole. I fell in love with the restaurant and the atmosphere right away and just knew this was the place for me," says Jonas Nikolas Nikolajsen.

Initially, he worked at Frederiks Have for two years, but Jonas knew that if the restaurant was to be his one day, he needed more experience from other workplaces. For the next four years, he worked at SAS and as restaurant manager at the Nordic restaurant Marv & Ben in central Copenhagen.

"It was fine dining in the city center with pace, exciting guests and a young team with great drive. It was fantastic to be a part of, but I knew I wanted to return to Frederiks Have at some point. And that came when the corona hit," says Jonas Nikolas Nikolajsen.

"Get yourself an accountant"

In March 2020, Denmark shut down. Jonas was sent home with salary compensation and far too much free time, so he contacted Eva and Ole at Frederiks Have to see if they were ready to sell. They weren't immediately, but the idea matured and negotiations for a generational change could begin.

"I called the bank to put my finger in the ground. They didn't hang up the phone, but there were a lot of pieces to put in place and I started from scratch. I've never tried to buy a restaurant before, so I first had to find out how it works," says Jonas, who craned his neck and went to work.

First, he contacted Business Hub Copenhagen - also known as Erhvervshus Hovedstaden - for advice on the purchase process and how to go about it. 

The very first advice to Jonas was: "Get yourself an accountant", and that was Simon Høgenhav, partner at inforevision. The two quickly hit it off, and together they created an overview of the situation and mapped out the further process.

"Along the way, a good lawyer was also brought in, and that way I suddenly had a team of skilled advisors. I call them my pocket psychologists. They asked the right questions, guided me and helped me with the knowledge I needed to make my own decisions. They have been demanding but committed and highly professional in relation to my project, and everyone has been on my team," says Jonas.

Flair for economics and business acumen

The transaction took the form of a share transfer, where Jonas took over control of the company from the previous owners. The financing comes from his own pocket, from the bank and from a loan from Vækstfonden.

"Jonas is one of the most determined people I have ever met. Despite having no financial education or background, he has a huge flair for economics and business acumen, and he could see that the company could be turned into a really good business," says Simon Høgenhav.

He helped Jonas in contacting banks and Vækstfonden to finance the purchase. Afterwards, Simon and inforevision conducted a financial due diligence of Frederiks Have and assisted in preparing a budget for financing the purchase and the subsequent financial management.

"It all took place in the middle of the corona pandemic and during a very busy period, so Jonas and I spent many evenings and weekends together in the office to get it all done. And we succeeded," says Simon Høgenhav.

A steep learning curve

After a few intense months, everything fell into place, and on July 1, 2020, Jonas could call himself restaurateur and owner of Frederiks Have on Virginiavej in Frederiksberg.

"It's gone really fast. I was 25 when I started the process and the learning curve has been steep. I've been introduced to a whole new way of thinking and have learned a lot about listening to professionals, communicating clearly and acting as a facilitator in a complex process. But I've also listened to myself and made my own decisions," says Jonas.

"For accountants, it's all about balance. They have a good, square way of looking at things and it's been so good to have Simon involved because he's been able to explain consequences and possible solutions. He was also really good at sticking to the idea that things had to be done properly, even if it took time. I feel really good about that today, even though it was tough while it was going on," says Jonas.

A manageable business with elbow room

Today, Jonas has landed on his feet and feels very comfortable in his role as owner of Frederiks Have. Not that he goes around flaunting his title: "Running a restaurant is 100% a team effort," he emphasizes with direct reference to his 14 talented employees, but it's important for him to take responsibility, be a competent leader and a good host to the thousands of guests who visit the restaurant every year.

Frederiks Have has a size and set-up that in practice makes it a manageable business with efficient cost control and a reasonable price range. Jonas can scale his activities quite easily, and although the restaurant has a clear profile and many loyal regulars, Jonas has plenty of room to develop and shape his restaurant.

"I've bought a place with soul and history. I want to protect that, and renewal is done with respect for what Frederiks Have is. But it's also important for me to communicate that I'm different. I'm not just some random young kid. I have ambitions on behalf of my customers, the place and myself," Jonas says and summarizes:

"In a change of ownership, you stand on the shoulders of what others have founded and developed. I have been allowed to take over a very well-run restaurant with good finances, talented employees and a loyal group of customers. It's a gift and a vote of confidence that I will do everything I can to live up to, and I'm experiencing huge support all around. This is everything I dreamed of and more."