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 . When opening your new restaurant try to apply for all the permits and licenses as early as possible. It can take weeks, and even months, for all the inspections and paperwork to be approved. There is nothing worse than having your place already to make a profit and being unable to open because of one last piece of paperwork!

Testimonial

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