Plenty of you are great chefs, and you have been making great food for a long time. Chances are, if this food is enjoyed by the ones close to you, it will be enjoyed by most people. Why don't you start a restaurant?
Don't ninety-percent of restaurants go out of business?
Certainly they do. Of course they do! They're started by great chefs, too! And, that is the problem. Why? A restaurant cannot be started by a great chef alone; it must be started by a great businessman.
Haven't you ever noticed that large restaurant chains often have food that is "just okay?"And, a lot of those restaurants fail, they often have great food. So, if we can learn anything from this, it's that improving the taste of your food is not the way to improve your restaurants.
Most restaurant owners make this mistake when starting their restaurant; don't make the same one. Remember, you can't just improve the taste of your food.
The taste of your food is just a little piece of your restaurant business. Let's talk about the rest of it. First, learn basic accounting; get a decent grasp on it. Lots of people will think to hire a bookkeeper, but don't. Bookkeeping is easy. You will hire a bookkeeper in time, but do it yourself while you have limited funds. Hire out the stuff that's hard.
Restaurants are composed of many different parts. To begin, you should get a basic understanding of accounting. Many of you will want to hire a bookkeeper instead; remember, however, that you have limited funds.
You'll try to do most, or as many of the jobs in your restaurant as you can. The more jobs you do, the more money can be put back into your company. Eventually, however, you will hire out the work you are doing. For now, though, do as much as you can.
Next is inventory. Keeping track of everything in your restaurant is important! If you run it like your home kitchen, your restaurant will function, yes. However, it won't be able to grow much bigger than your kitchen. Make everything systematic. Write everything down.
Next, we need to deal with suppliers. You have to get your food and supplies from somewhere. Find the cheapest supplier; this should be obvious. Don't be like most restaurant owners and settle with the easiest one; put in lots of time to find the cheapest one.
You can't expect people to just know about your restaurant and where it is. You have to inform them; you must advertise. Put an ad in the newspaper. Put a commercial on the local radio (if you can afford it). Stay away from television for now; it costs too much to be worth it for your small restaurant.
On we go to advertising. You simply must advertise. You must. Newspapers are good, and so is television. However, stay away from television while you have little money - it won't be worth it. Local radio can be good if you can afford it. Systems are a must. Every area we just mentioned needs a system. Without firm, strong systems, your restaurant will survive, but it will not grow.
Imagine your restaurant is a building which you have yet to build. You start with land, and you pour a foundation into it. Any cracks in the foundation will get bigger with each floor you add on to the building. A foundation with lots of cracks might only support a two story house. If your foundation is strong, though, you can build a skyscraper....a huge chain of restaurants! - 22871
Don't ninety-percent of restaurants go out of business?
Certainly they do. Of course they do! They're started by great chefs, too! And, that is the problem. Why? A restaurant cannot be started by a great chef alone; it must be started by a great businessman.
Haven't you ever noticed that large restaurant chains often have food that is "just okay?"And, a lot of those restaurants fail, they often have great food. So, if we can learn anything from this, it's that improving the taste of your food is not the way to improve your restaurants.
Most restaurant owners make this mistake when starting their restaurant; don't make the same one. Remember, you can't just improve the taste of your food.
The taste of your food is just a little piece of your restaurant business. Let's talk about the rest of it. First, learn basic accounting; get a decent grasp on it. Lots of people will think to hire a bookkeeper, but don't. Bookkeeping is easy. You will hire a bookkeeper in time, but do it yourself while you have limited funds. Hire out the stuff that's hard.
Restaurants are composed of many different parts. To begin, you should get a basic understanding of accounting. Many of you will want to hire a bookkeeper instead; remember, however, that you have limited funds.
You'll try to do most, or as many of the jobs in your restaurant as you can. The more jobs you do, the more money can be put back into your company. Eventually, however, you will hire out the work you are doing. For now, though, do as much as you can.
Next is inventory. Keeping track of everything in your restaurant is important! If you run it like your home kitchen, your restaurant will function, yes. However, it won't be able to grow much bigger than your kitchen. Make everything systematic. Write everything down.
Next, we need to deal with suppliers. You have to get your food and supplies from somewhere. Find the cheapest supplier; this should be obvious. Don't be like most restaurant owners and settle with the easiest one; put in lots of time to find the cheapest one.
You can't expect people to just know about your restaurant and where it is. You have to inform them; you must advertise. Put an ad in the newspaper. Put a commercial on the local radio (if you can afford it). Stay away from television for now; it costs too much to be worth it for your small restaurant.
On we go to advertising. You simply must advertise. You must. Newspapers are good, and so is television. However, stay away from television while you have little money - it won't be worth it. Local radio can be good if you can afford it. Systems are a must. Every area we just mentioned needs a system. Without firm, strong systems, your restaurant will survive, but it will not grow.
Imagine your restaurant is a building which you have yet to build. You start with land, and you pour a foundation into it. Any cracks in the foundation will get bigger with each floor you add on to the building. A foundation with lots of cracks might only support a two story house. If your foundation is strong, though, you can build a skyscraper....a huge chain of restaurants! - 22871
About the Author:
Cody Scholberg is a recognized expert on entrepreneurship and writes for Many Money Making Ideas, a site dedicated to bringing you the best information on how to succeed in business. If you have a small budget, learn how to create a financial empire with smoothies.
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