Here’s a scenario.
You’ve thought about opening restaurants for some time now. You heard one just closed down and there is a super cheap lease available. Realtor tells you that it won’t last long as it’s a super high traffic area. It even includes all their kitchen equipment and dining room setup. BOOM. Cash in that 401k early and sign on the dotted line. You’re now a restaurant owner. But now what?
You quickly hire staff (your Niece is obviously a great server), create a menu of things you can cook, order some food, put a new sign over the old one, and open up two weeks later. Three months go by and you’re busy. Lots of new faces. Everyone wants to check out the new spot. You dropped some AD dollars in the local paper and radio. Everyone is going to love your food. Of course they will. You’re gonna be rollin’ in the dough Scrooge McDuck style…
Regulars are coming for Nana’s Club Sammy….but…..
Turns out your Niece is a terrible server. She also hates her job.
Your food is….well…leaves a lot to be desired.
Staff turnover is a problem.
You’re behind on rent.
Opening a restaurant isn’t as easy as it is in the movies. It’s time consuming, expensive, and just plain difficult. Did you do the proper research before you started cooking for first egg? Before you think about starting a restaurant, make sure you do your due diligence. Hire a restaurant consultant to walk you through the process before you drop you life savings into it.
Not much explanation needed here. If your service is terrible, your restaurant will have a limited shelf life. There are many things that can be variable in a restaurant but still ensure it’s success. Service isn’t one of them. If you continually have poor service, customers will not return, they will tell others their poor experience, and you’ll be stuck with the same regulars who are oblivious to your terribleness.
My mom always said treat others how you want to be treated. Also, if you don’t have anything nice to say, don’t say it at all. This is obvious when it comes to the way you treat guests, but it’s just as important for your staff. No one want to go to restaurant that isn’t warm and inviting, where staff is being disciplined or belittled in front of them. Employees that aren’t motivated to do their jobs because they don’t respect their superiors/management/owner are usually unsatisfied and underperform.
This is in no way an exhaustive list of reasons that restaurants fail, but many restaurants would still be open if they had mastered the above. One thing alone won’t make your restaurant a wild success. It’s a combination of many things that ensure long-term success.
Have anything to add? I’d love to hear your thoughts. Leave a comment and let’s chat more!