We know from our years of experience with business owners that starting a restaurant is never a leisurely or simple task. Before you pour your heart, soul and wallet into your business, it is a good idea to take the time to dot all your T's and cross your I's. However, the pitfalls are not always obvious. Industry veteran
Danny Carberry has put together a brief list on Foodtechconnect.com regarding mistakes made by fledgling restauranteurs. The article is fairly comprehensive and offers some great advice on how to avoid failure, at least in the beginning. While most restauranteurs are probably quite passionate about their idea, passion does not always a successful business make.
The first thing Carberry points out is that many restauranteurs are woefully and unknowingly underfunded. It takes a lot of initial capital to sustain a restaurant through its awkward growing phase, and many start-ups get caught up in the costs of furnishings and equipment, leaving them no cushion if initial business is slow. Leaving yourself enough reserves to get through the first year of business is a smart plan, no matter how confident you may be in your idea. The article lists five major points in total, including notes on customer service, honing in on a conceptual theme for your restaurant, sweating the details and finally, committing.
The moral of this story? Make sure to have a plan for everything that can go wrong, as many things inevitably will. The most important thing to remember: this is an industry of hospitality! Focus on your customers' experiences, check your ego at the door, and put in the hours necessary to bring your idea to life. Check the source link at the bottom of the page for Carberry's full article, and be sure to explore our selection of great table bases, table tops and chairs when it comes time for your next endeavor.
Source:
"Why Most Restaurant StartUps Fail, From Someone Who Has Failed"
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