Monthly Archives: January 2012
It never ceases to amaze me how many otherwise seemingly intelligent and nice people get this wrong when it comes to managing their own restaurants. They treat their employees in an “us” vs. “them” manner and are quick to scold, threaten, dock pay and let go of people and they try and rule through intimidation and fear rather than running things like the professional work environment it should be.
The problem is, this only hurts the business in the long haul. I understand it can get frustrating when someone fails to show and everyone else gets slammed or you see an employee misusing expensive equipment or carelessly breaking things that cost you money. But the way to get behavior to … Keep reading
Lots of people want to tell you how to start a restaurant– no surprise in an industry as big as the food business and one where there are literally hundreds of billions of dollars spent.
The problem comes when you get advice from someone with a particular angle who doesn’t appreciate there is more than one way to get to the same end goal.
I will break down some of the points offered here and add to or the positions he takes on what is required to be successful in this business. And keep in mind, I’ve done very well in the business and I didn’t do all of what he says, either!
Tyson Cole, one of the Food … Keep reading
We advocate making a list when you put together your restaurant business plan of the reasons for people to choose you over the competition but you can do more with the list than just stick it in your plan.
You can use it to help your staff learn more about your business and help pass it on to your customers.
You can also use lists in even more creative ways. How about inserting a top ten favorite dishes list in your menu to help upsell your customers? How about a ten healthiest list? Get creative and focus … Keep reading
This is an awesome story about how some creative thinking, a small investment and a desire to make things happen rather than sit back and wait for them is creating a huge windfall of success.
I have no doubt opportunities like this exist all over the place if you look for them and are ready to take action. There surely is someone who is going to do it. Will it be you and if not, why not?
It’s true. I’m not making it up.
Just last week I turned 2 meetings into $500,000 additional revenue for our restaurant (over a six month period) with a total investment of around $6000 and some time.
Let me rewind a little to give … Keep reading
Can you open a restaurant in the most expensive market in the US with only $12,000 and do phenomenally well?
Yes- here’s proof.
But before you race out the door to sell your car or get a cash advance from a handful of credit cards, there are a few more key points to take away from this story that show you how it is possible but it takes work and a great restaurant plan to make it happen.
- The owner was committed enough to the idea of starting a restaurant she worked a second job as a hostess, waitress, dishwasher and whatever else she could get to learn the business.
- She quit her job to work as a restaurant manager
If you can find a way to have fun at work and make some extra money, why not go for it?
Awesome tip jar idea (assuming you’ve got the right demographics coming to your restaurant):
The great advantage you have is you are doing a restaurant business plan now is that you don’t have a huge legacy operation to try and shift in a new direction. You can see what restaurant trends are happening, what is working and what isn’t and adjust accordingly while everything is still on paper instead of built and hugely more expensive to shift.
If you are already down the path, then hopefully you find yourself in a situation that has adapted to the new reality of doing business. While on the one hand things don’t change that much, on the other hand they do and you need to make sure you are in the fork of the river that is … Keep reading
It wasn’t being sold as food but turned into traditional medicine. The restaurant owner is of course guilty of being part of this but the sad part is really the pervasive lack of education that allows people to kill endangered animals in a false belief that there is some medical value to be had.
HANOI, Vietnam – Police have confiscated the carcass of an endangered wild tiger from a Hanoi restaurant where it was being boiled down to make an expensive traditional medicine.
The Tuoi Tre newspaper said restaurant owner Nguyen Thi Thanh was rendering the animal to make tiger bone paste , which sells for a few hundred dollars per ounce ($1,000 per 100 grams) and is used as … Keep reading
You should make every effort to make your restaurant accessible for reviews and encourage people to leave positive reviews if they had a good experience.
If they seem like they aren’t having a good experience, use it as an opportunity to engage them and find out what went wrong and how you can fix it for them so they leave happy. This is just goof management philosophy anyway but it has become even more critical as literally anyone can now go online and in a matter of minutes have a real economic impact on your … Keep reading
Fast casual restaurants continue to dominate the industry in terms of growth, profitability and general appeal. People are seeking out quality and healthy choices that don’t take a lot of time or cost as much as the places you would normally have to go for this type of food and atmosphere.
If you are working on your restaurant business plan and you aren’t doing a fast casual concept (which granted is a pretty broad definition) then you may want to think twice about your ideas and see if there is a way to move more toward this type of concept if you are close but not quite there.
“We’re going to continue to see more fuzziness in how to define … Keep reading