Start A Restaurant

So you want to start a restaurant?

Great! I hope you are excited. There will be many people trying to tear down your dreams when you tell them you want to start a restaurant. I am not one of them. I LOVE the restaurant business.

There will be an incredible amount of energy, time and attention to detail need when you get ready to start your restaurant. Here is a quick piece of advice from someone who's been involved in many, many restaurant startups. Opening your restaurant is actually the easy part. Keeping it open is a little tougher.

Although you will be juggling a million details in the air during your startup, you must keep focused on your priorities. Step back from the insanity of getting ready to open and ask yourself this question. "As the owner of this new restaurant, what should be my number one priority?" This is a question that most new restaurant owners don't address.

There is so much time and money spent just getting to your grand opening that you don't consider what is most vital to growing a profitable restaurant. It used to be that if you opened a nice place with good food, you could be a success. Times have changed. The large chains are doing their best to give the little guy less and less market share. However, the restaurant industry is one of the few remaining industries where ANYONE can pull of the David and Goliath story. If you start a restaurant that caters to a specific niche, and you do it really well, you can beat the big chains, and be very profitable.

However, if you spend all your energy planning for your opening, and don't spend any time prioritizing how you will STAY open, you could be headed towards becoming one of those infamous statistics.

I like to compare the way most first time restauranteurs start a restaurant to the way many brides plan their marriage. These days it's not uncommon for a bride to fuss over every detail of their wedding day, and plan for up to 2 years for that event. And then, they are surprised when they are headed for divorce court in 6 months. The wedding is only one day, focusing on nurturing the marriage should be the priority. Your restaurant opening is one day. Your future profits are based on how you grow your business every day after that.

Traditional, out-dated methods like shotgun advertising simply don't work anymore. You must be up to date with what works, and avoid the costly mistakes most rookies make, when you decide to start a restaurant

Unfortunately, there aren't any college courses on "How To Start A Profitable Restaurant". (And if there are, they are probably taught by someone who's never owned a restaurant!) The statistics don't lie. Most restaurants DON'T stay open a year! I got extremely frustrated seeing unsuspecting new owners lose their dreams (and their shirts). Sometimes it's just a lack of good information that causes their businesses to fail and a great amount of personal heart break!

I have written a special email report in hopes that it might stop the growing statistics of new restaurant failure. So, before you spend your hard earned money acquiring and opening your restaurant, I urge you to read my FREE report "The Restaurant Industry's Dirty Little Secrets. Get your copy of this report today click here to get your FREE report!

There are a lot of successful restauranteurs. There is a HUGE number of well meaning, hard working rookie restaurant owners who simply aren't aware of the "insider secrets" to creating a profitable restaurant. One particular event caused me to sit down and write out this information. To read more about the event click here

Today's Independent Restaurant Business Tip

for . Schedule everything and write it down! First time owners generally try to do things by the seat of their pants. The best way to get your restaurant up to the highest efficiency is to write all duties, deliveries, ordering times and job descriptions down. Then post them where everyone can see them. Don't forget to include scheduling for outside maintenance, window cleaning, grease company pickup, trash pickup and staff meetings!

Testimonial

Hi Patricia
I felt compelled to email you and thank you for your insights. I was unaware of many of the issues that you addressed. I have a new enthusiasm for my coffee/vegan shop and now see a better direction and a path to profits.
Very much appreciate
T. Lui