Monthly Archives: February 2012
Doing employee schedules in the restaurant business can be a royal pain in the you know what. Especially if you listen to the employees.
I made it a point never to let employees see a schedule in progress because they would immediately start angling for changes. I also let them know they could request things but not all requests would be granted and no requests regarding who they worked with or didn’t work with would be honored.
Once you open that can of worms, forget it. You’ve lost all control and you end up with certain shifts filled with your weakest and least competent people while all the people who are friends outside work end up together and spend more … Keep reading
Food trucks are already starting to feel a little like last year’s fad to me but what do I know- they seem to still be going strong in a lot of markets or even just taking off in others that haven’t had the crush of new food trucks descend on their community yet.
The following article has an awesome fact filled food truck graphic. If you are thinking about breaking into this filed, go for it- just make sure you have the permit part of your restaurant business plan under control as this seems to be the number one issue operators are running into- aside from fighting for space among all the other food trucks out there!
91% of consumers … Keep reading
Managing a restaurant can be a very tricky job and in my experience few people are born managers- most of the good ones got that way by trial and error and by having a good role model.
The job becomes infinitely more complex when it involves family because roles change and decisions become about more than what is best for the business. I understand why many people choose to pull their family into their business, and sometimes it works out. But often times, it turns out worse than it would have if you hadn’t.
Just for two examples- it is much harder to fire an employee who should be fired if they are also family. It is also much harder … Keep reading
If you need money to launch your restaurant business plan into reality, ask yourself how hard and how creatively you are looking for it if you have been turned down by the traditional sources.
Here is a slideshow about ten different creative ideas regular people used to raise money to start the business they wanted. These are not restaurant stories but the idea is the same and the cash will spend the same once you’ve gotten it in your hands!
Is there a way to start smaller and … Keep reading
Don’t get the idea that this is how a proper kitchen is run, or that a failing restaurant can be turned around with a 48 hour makeover and a few shouting sessions.
While there are some good ideas and nuggets of wisdom that float through the show, there is also a ton of crap and flat out bad advice that expecting the non industry person to sort it out is unrealistic at best.
The way to run a restaurant right is to treat … Keep reading
After all, the point of doing all this is to help people get a real restaurant open and running and making money.
Otherwise, it’s a lot of work for nothing or it’s just daydreaming, which is cheaper but a lot less satisfying in the end!
Of course I certainly don’t take the credit for his success or anyone else’s. What I am able to help people do is proper planning and working on getting funding to open a restaurant like they’ve always wanted.
The effort comes from them but I like to … Keep reading
The following is a guest post from Andrew Call at The Back Burner.
Let’s face it, customers aren’t just looking for the best deals when they shop for new eateries. Expectations when it comes to atmosphere and service are higher than ever, and buying a bargain burger served by an inattentive employee just isn’t cutting it. If you’re going to survive in an industry that eats up and spits out new restaurants like chewing tobacco you need to focus on areas like sustainability, portion size, and providing a complete package when it comes to dining out.
When considering value you need to realize that the word doesn’t necessarily mean saving money. There are a number of factors that customers … Keep reading