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IS THIS A GOOD TIME TO BECOME A RESTAURATEUR?

Culinary Cues

Entering the restaurant business has always been like a non-swimmer jumping in the deep end of the pool and hoping that he or she will float. Before you turn and run away or write me off as unaware of how you have the perfect formula for success, just hear me out. The real question is: “Is it ever a good time to become a restaurateur?”

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Seven Traits of Successful Restaurant Owners and Managers

7 Shifts

Successful restaurant owners have many traits in common. These may be traits that come naturally to the best restaurateurs, but they can also learn some valuable habits to help them efficiently and effectively run a business and meet their goals. Here we've outlined seven practices of highly successful restaurant owners.

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7 Restaurant Management Book Recommendations

7 Shifts

While you must follow the strict guidelines to ensure the safety of your staff and customers, that’s not to say you can’t take advantage of an empty restaurant to improve your knowledge of restaurant management, running a business, and creating a recipe for success when you eventually get back to business as usual. Goodreads: 4.09

Book 370
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OUR DAILY BREATH: CHEFS AND RESTAURATEURS – IT’S A NEW DAY TOMORROW

Culinary Cues

Low profitability, vendor challenges, rising cost of goods, cumbersome regulations, high rents, expensive marketing, and ebbs and flows of business volume have collectively made this enticing business to enter – nearly impossible to maintain. “We What can we do to prepare for a brighter future in the restaurant business?

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CHEFS – MENUS FOR 2021 AND BEYOND

Culinary Cues

By now, everyone is aware that there are enormous challenges with the supply chain – brought on by the pandemic and post pandemic rush to return to normal. So, here we are facing overnight demand (it’s like everyone turned on the open switch at the same time) that exceeds supply and our ability to deliver.

2021 495
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Sample Blog Layout

Restaurant365

Successful restaurant owners and operators don’t just provide great food. For food service and hospitality in particular, an essential part of the guest experience is the interaction with employees. Unfortunately, even small mistakes in payroll and HR can be costly for business owners. Human resources and payroll overview.

Blog 78
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LESSONS GIVEN – LESSONS LEARNED

Culinary Cues

So, what are the lessons offered and what should we learn: FROM THE EMPLOYER’S PERSPECTIVE: We are not prepared: Other businesses, as part of their operational strategy, build in scenario planning that helps to develop action plans for the expected and unsuspected. History has demonstrated that people tend to have short memories.