Monthly Archives: June 2011
The good news is, people are eating out more and spending more at restaurants than they were. The bad news is food prices are going up and so profits can still get crunched. The report indicates that consumers are big discount shoppers but here my own experience differs from the reality of survey taking.
If you ask someone- do look for deals and do you prefer to eat at restaurants that offer the best value- nearly everyone will say yes. The true behavior though is that people go where they like to go. So, if you offer the kind of experience that brings people back they will come back regardless. If you don’t differentiate yourself and you don’t offer an … Keep reading
To avoid lots of potential partner problems, you definitely want to have a partnership agreement, in writing, before you start your business.
That is not the end of making your partnership work, however. Whether you know your partner well or have only just met, you want to get together enough times to make sure you understand each other’s strengths and weaknesses, and you see how the other one handles stress, complications and set backs, which will be a large part of what running your business will be all about.
Although having a written partnership agreement is key, the real benefit of sitting down and working one … Keep reading
The truth, unfortunately, is that very, very few small businesses will ever get a grant- and none of these are going to be restaurants. In fact, for nearly any small business you can think of, applying for a grant is a waste of time.
That doesn’t mean you should give, up of course! If you want to start a restaurant, even with little or no money of your own, you can do it. The one thing you really need to be successful actually has nothing … Keep reading
The article below is great and one that every restaurant owner who employs managers needs to read, take to heart and implement immediately. It runs along the same lines as the book I noted you must read but this is very specific and tactical in its approach to managing your managers.
Too many restaurant owners either use their managers only as basically key-holders and employee checkers and give them no real power or incentive to help run the restaurant profitably or else the bonus system they do have is really just an extra payment every so often for putting in the hours.
A legitimate management bonus program needs to have:
- clear written goals
- measurable goals
- goals that are within the
I sometimes hear people say that owning their own restaurant is a nice dream but impossible to make into a reality. They feel like only people who are lucky, come from money or are otherwise in some unique position can make it happen. But that simply isn’t so.
The restaurant success story below demonstrates in just a few lines who a lot of the independent restaurant owners really are- everyday people with a desire to do their own thing and a plan to make it happen. In fact, a lot of times the people who don’t make it are the ones who think money will make up for planning, a lack of experience or a “passion” that isn’t founded on … Keep reading
As if you don’t have enough things to work on in running your restaurant, now you might have to be on the lookout for phony health inspectors. The scam is a pretty stupid way to try and screw people but nevertheless you don’t want to be the one who gets caught by it.
The way it seems to be working is callers hit restaurants with plans to set up a health inspection and tell owners they will be collecting fines for any violations they find on the spot. None have turned up yet to actually carry out an inspection but I’m sure it’s only a matter of time.
Here’s a few things to keep in mind and let your employees … Keep reading
Sometimes a lesson is easier to grasp when you hear it a few different ways. I’ve always been a strong advocate of leading by example and encouraging owners to know how to take on every role in their restaurant. You probably won’t be as good at it as the employees who do it every day but you should have at least a working knowledge of every job.
You should also be willing to pitch in and help when required. Managers and owners who manage without ever leaving the office and simply issue orders from behind a desk are missing a lot- guaranteed- and their business will suffer for it.
The article below offers basically the same input, written from a … Keep reading
I am calling this story a restaurant success story because the owner wanted to open a restaurant and he did. He has made a restaurant work where many others failed before him and it seems to be growing, although slowly.
It is a success because getting open is in itself an accomplishment. And, once you are open then you can work hard to grow the business.
On the other, I call it a cautionary tale because there are a lot of things here that are troubling. The first is making the decision to open in a location that has failed several times already as a restaurant. It could be OK but it certainly raises a lot of red flags to … Keep reading