| During these many years (25+) in the restaurant | | | | The "Not To" list goes on and on but always |
| industry I've been asked, on occasion, for advice or | | | | involves, to some extent, the items above. |
| direction regarding opening and owing a restaurant. I | | | | Ask yourself. "What am I willing to give, or give up, |
| respond first by asking some basic questions about | | | | to get what I want?" |
| the individuals themselves. | | | | For the "lucky" ones, those with dedication, |
| Once I've determined (in my opinion) with whom I'm | | | | endurance and a burning desire a restaurant can |
| speaking I use the next few minutes trying to talk | | | | ultimately lead to a successful enterprise. I've actually |
| them out of it altogether. Even if I'm impressed with | | | | known people who managed to make money, have |
| their potential, the routine remains the same as I try | | | | some free time and keep their family in tact. |
| to cover as many of the "Not To" reasons as I | | | | Similar to an old fashioned water pump a restaurant |
| remember. | | | | business requires a lot of initial pumping and priming to |
| It might be well to note here that I'm speaking to | | | | get the water to the top of the well. After that it |
| those with more dreams and desire than those with | | | | just takes a slow even pump to keep the water |
| deep pockets. If you've got money to burn go for it. | | | | consistently flowing. But, you can never stop |
| The Top Three are easy because they are a | | | | completely or else the "water" will fall back and the |
| constant in my own world: | | | | process begins again. |
| 1. FAMILY...We work when everyone else plays! | | | | When asked some successful people may tell you |
| This means that you're working when the kids are | | | | that, looking back, the "wouldn't have done it any |
| home or you're doing prep when the school play is | | | | other way". Not me! There's tons of things that could |
| scheduled. I've actually gone to a parent teacher | | | | have been changed to make the struggle easier. |
| conference with an apron on. | | | | Most of all I should have checked my ego and |
| 2. TIME...We work when everyone else plays! | | | | sought guidance from those who've done it. |
| After a busy Friday night golf is a rarity because | | | | So here's the "pitch". There's a lot of help available. |
| Saturday night is just a few hours away and there's | | | | Find it and use it! Be wary of those who make it |
| the endless errands or maintenance to do before | | | | seem too easy. I saw an online ad the other day |
| that. I'm relegated to the "19th hole" and hearing | | | | from someone proclaiming to have opened "many" |
| about the great scores when they return bar for a | | | | restaurants for $25,000 each and he can "help |
| few beers. | | | | anyone do the same". Can it be done? Certainly. |
| 3. MONEY...We work when everyone else plays...and | | | | However, you'll be closed in six months and be broke. |
| Pays! | | | | He fails to mention that a "25,000" restaurant |
| It's all about the numbers The continuous, | | | | requires a $100k + bank account. So-called |
| mind-numbing, analysis comes with the territory. | | | | consultants like this only feed the already high failure |
| Always looking for ways to reduce costs without | | | | rate in the hospitality industry. |
| reducing quality and service in order to keep up with | | | | Find real help with real solutions and who have a |
| the rising tide of state, local and federal taxes and | | | | track record of successes. |
| increasing costs of goods sold. Then, more often | | | | Enthusiasm makes the difference! |
| then not, any "savings" we've managed to achieve is | | | | Good luck. |
| re-invested in the monster we've created. | | | | |