Restaurant Startup

(On your mark, get set....)

There is nothing as scary, or exciting as restaurant startup. The energy, the pace can become addictive. I hope you're prepared for very little sleep, lots of decisions and obstacles, and a sense of accomplishment during your restaurant startup!

It is a great feeling to see your vision coming to fruition!

Your getting ready for that day you have circled on the calendar. Your rookie staff looks great. Your restaurant looks and feels great, and you have a huge smile on your face. You have spent the time to organize every system, create a detailed operations manual for you and your staff, and create schedule, order forms, inventory controls systems, etc.,

But, don't take your eye off the prize. Will all the details that you will become bombarded with during restaurant startup, don't forget to stay focused on one questions; "Getting open is one thing, how do I stay open for a long, long time?"

As the owner of a new restaurant you must spend some time focusing on what you business will be doing down the road. How will you grow your business? During restaurant startup phase it's tough to ask this question, "What happens if we open and no-one shows up?" Don't rely on the Kevin Costner line from "Field of Dreams" - if you build it they will come.

That restaurant mentality worked years ago in small cities with less competition. The restaurant industry has changed. Big, corporate chains are trying to eliminate the small guys market share. Fortunately, the little guy can still be VERY successful if they construct a long-term, cost-effective marketing plan.

These are a few of the questions most rookie owners don't consider during their restaurant startup phase.

The statistics don't lie!

Most new restaurants don't survive a year! A little insider information might be ALL that is standing between a profitable restaurant, and becoming another unfortunate statistic!

Before you spend a small fortune opening (or buying) a restaurant, I suggest you read my FREE report I've titled "The Restaurant Industry's Dirty Little Secrets. To get your free copy of this insider information click here to get the report!

There was a single, unforgetable event that made me mad enough to sit down and write this. It is my hope that another rookie restaurant owner won't lose their dream due to a lack of good information. To read more of that story click here

Today's Independent Restaurant Business Tip

for . Make a point of scheduling a check of all lighting, (IN and OUT)! Some owner operators get so tied up inside their restaurant that they never take a stroll outside the building. I recall one marginally successful restaurant that had many lights out on their front sign for years. The owner always drove in the back alley and never walked outside at night time. You must try to keep a "critical" eye and see your restaurant as your customer does! (They aren't in the kitchen the entire time ;-))

Testimonial

Hello Patricia
I read your information in one sitting. I understand that many of your insights are simply common business sense. After reading your book I realize that most restaurant owners simply aren't apply these principals to their businesses. Thanks for the perspective.
Sincerely,
Gabby P.