Opening a restaurant today there are times when you might feel a short circuit in your brain also known as “information overload”. The overload will challenge you and could push you close to the edge. Ok, hopefully not that edge! The truth is that the information you need to absorb when opening a restaurant is endless. Creating the concept, finding the right location to match and composing the perfect financial plan is just the beginning. The next step is to address regulations and licensing with local and state authorities. Then there are menu designs, marketing, hiring, training, scheduling, purchasing, maintenance, customer relations and health codes to consider. And this is not an inclusive list. I’m telling you that before those doors ever open you’ll be tested and challenged in your ability to manage information and, most importantly, your time!
Time is Money
Wow…this is so true, especially in the restaurant industry. I read once in Jack Canfields book The Success Principals “that our world is getting more complicated and more pressured, and you will have to be more conscious and intentional in structuring your time in a way to take full advantage of your talents and maximize your results and your income”. Talent and income is what we are talking about right? In the first three installments, I addressed passion and business sense. If your talent is owning your own restaurant, then your passion combined with the knowledge you’ve gained should produce positive results. Remember that the restaurant industry, unlike some others, has the potential to produce positive results. Every morning before I leave the house I have a plan that includes the route I’ll take, my to-do list of priorities to perform when I arrive, and my anticipated time of completion of the priorities. It is necessary to plan your course if you want any chance of success.
Start Your Engine!
It’s been said “you’re only as strong as your weakest link” and in this case I’m speaking of your restaurant staff. I don’t care how big or small your restaurant is, even if you are running a hot dog cart on the corner of 39th and 5th , you will need others to help secure your success. I’ve employed as little as two and as many as thirty staff members in my restaurants. One thing I know for sure is that a big part my success has been the staff I surrounded myself with. I guarantee that taking the time to hire the right people will save you time and money. Too many restaurant owners use the “trial and error” method. They believe that since they are only paying minimum wage, if the staff doesn’t don’t work out it is no big deal.
Start looking for those key staff members early on; the ones I call “the core”. These will be the ones that understand your passion and your business plan and who will respect your personal philosophy and trust your decision making ability. How well you handle the obstacles and road blocks of every day operations is dependent on this core group. Sir John Hunt who scaled Mt. Everest in 1953 said” “It is, in fact, a tale of sustained and tenacious endeavor by many over a long period time.” Any NASCAR champion would be remiss without acknowledging the team that pushed them across that finish line and any successful restaurateur would feel the same. Think about it!
Now is the time to add your talent to your passion and the knowledge you have gleaned. Now is the time to hire the right people to help you on your journey. Now is the time to open your restaurant!