I'm new to the restaurant business and need some quick advice...

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...
 
Thanks guys!
Eddys

eddysv


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...

Thanks guys!
Eddys

Welcome Eddy.
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
 

If you ever want to fire your Chef, you better know how to cook

 
IMHO, you better know how to cook no matter what! I have seen too many restaurants fail because the owner can't even make a decent grilled cheese, which gives the Head Chef all the power. The next thing you know, the HC has run the kitchen into the ground and the owner is powerless to fire him.

Wow thank you so much!  To be honest I'm not actually the one starting the restaurant...it's a friend of mine but I'm helping him I wasn't sure if you guys would even reply if I didn't write as the owner but it looks like you guys are nice people so I rather be honest from here on out... 
 
Thanks PNWChef for the tips you gave...we have started watching cash flow as closely as possible because at the time of me writing the first post my friend's restaurant had too many employees and he could have done with less...so we decided to let go of some people and we noticed we got the same amount of work done and we actually made more!  Thanks :)

Thanks Parrot Cage :) 
Yea that is something my friend definitely knows how to do very well...he is the head chef for right now...he's a damn good cook but eventually he will have to find somebody else to replace him so that he can spend more time on his business rather than running it...what restaurant do you currently have and where?

None yet, but I'll be starting a food truck in Southern Florida in the next year or so. I have to get moved down there and build my truck.

Sounds like it will definitely be a ton of fun...What type of food truck?

I'm calling it "Southern Florida Cuisine". It's a fusion of Caribbean/South American/Down Home Southern. I'm going to convert a 40 foot school bus.

there are a few great ideas here, I only can say is actually internet and apps for smartphone are powerfull tools for markeking of your business, so, for a good restaurants sales online ordering  is a good choices for increase sales and expand your goals

Lock the back door! That's where your dishonest employees will go with your profits! And you WILL have some! Who's taking care of the front of the house while the owner is cooking? Get him out of the kitchen ASAP to manage the overall business. While he's cooking other parts of the business will go to hell!

I am surprised that nobody mentioned the fact that you HAVE to take inventory to know what your food cost is.  Take a scale and weigh EVERYTHING.  Look at all the ketchup bottles, mustards, condiments, etc. and inventory.  Submit it to your accountant and you will know your food cost.  Then you will know if you're making money or not. 
Then, do not expect to have any time off.  You will work long hours for many days at a time.  Hey, it's the restaurant biz.  Good luck!