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.

It is sad that many rookie restaurant operators don't know just a few little things that could mean the difference between profits, and a "For Lease" sign in the window!

If you are thinking about opening your own restaurant, or struggling to make your current restaurant profitable, I suggest you read the FREE report entitled "The Restaurant Industry's Dirty Little Secrets. To get your copy of this restauant insider information (there are some people who desperately don't want you to learn this!), click here to get your FREE report!

If you would like to read more about the event that made me mad enough to sit down and write this ebook, 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

Your book opened up many areas for thought. I appreciate your honesty. Your passion and experience and am sure it will serve me well in the future. Well worth the $25!
Thanks,
Cindy McB.