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 . 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!

Readers Comments

Hi Patricia
I had to email you and tell you that your insight saved me from a $40,000 mistake.
Thanks,
Sheryl Gundham