Tired Restaurant??

What to do with your tired restaurant?

The number one reason for a restaurant looking old and tired is that it is a reflection of it’s ownership. Many enthusiastic owners lose their energy and lust for their business once they realize they’ve bought a job, not a business. If they owner has to be physically present 7 days a week, they stop fussing over the details. First it starts with the small details, and then the bigger ones. A tired restaurant means a tired owner. It isn’t long until you end up with a tired staff, and your customers are so tired they go somewhere else. (In addition, the ones who stay, you don’t really want anyway!)



1. Change things up:

Change SOMETHING drastically. If you don’t have the energy to do it, hire someone who does. Hire some new, more energetic staff. Start some staff competitions for sales. If not, things won’t stay the same, they will get worse.

2. Shrink your product line (What?)

I know, this sounds counter productive, but it works in certain circumstances. Many times, when a restaurant if floundering, the owners first solution is to expand the menu. More selection means more inventory, which can lead to more spoilage and waste. And, unfortunately, you can’t be all things to all people. Instead of being known for the "BEST "X" In Town", you become a mish mash of all things to any customer that will come your way.

Take an eraser to your menu. Become unique in your niche. Whatever you are going to specialize in, do it BETTER and BEST in your area. Make sure you outdo all your competitors in ONE thing. And then let everyone know about it. Taking away choices from your menu will allow you to become a specialist. People will pay more for THE BEST rather than a generalist. It gives you tighter control of your costs, and allows you to charge a premium for your BEST product. It will also help you streamline the efficiencies in your operation.

Streamlining your product to focus on ONE niche is a bold move. My hope is that this idea gives you the vision, and energy, to revitalize your tired 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 . 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

I know that you get emails all the time but I had to write anyway. I don't believe in coincidences. The day after reading your book I found exactly the situation that I would have normally overlooked.
I'll let you know as things progress but I believe I've found my golden goose!
You should charge more than you do for your book, your information is of great value to me/anyone looking to start their own restaurant.
Thanks so much
(I'll email you my results soon)
Tannis Laughlin