Hi Everyone :)
I just started a restaurant in my hometown selling typical foods from Mexico and South America.
Since I'm new I know I will come up to some roadblocks along the way and since I know there
are many restaurant professionals here I would like some advice on what problems I might run into...
and how I could prepare for them before they even happen...
watch cash flow...
know your cost on everything
know your labor cost and use as little labor as possible
work the business, be there
pay your bills on time
talk with you customers, be open to change and suggestions
build a good relationship with your sales people
know the FOH and BOH like the back of your hand
be level headed and fair to your employees
train your employees with good sanitation guidelines and policies.
make sure your employees are trained and know the menu, know what the food taste like and are proud to be a part of the restaurant............
If you ever want to fire your Chef, you better know how to cook
be the kind of boss you always wanted to work for............
That should keep you busy .............best of luck with the new restaurant..........pnwc
<message edited by PNWCHEF on Sun, 04/24/11 5:55 AM>